Beer Terminology
Gone is the era of straightforward choices between an IPA and a lager has faded into the brew-soaked past. Today, beer terminology is everchanging and dense. As the beer world evolves, so do our ingredients, marketing strategies, industry inclusivity, and the very styles we raise our glasses to. Today, every sip tells a story, and the average drinker? Well, they’re not so average anymore. Here’s why:
The Old Days? Fuggedaboutit!
Remember when we’d order “a beer” and choose from three or four big-name labels? Simpler times, perhaps. But Dorthy, we’ve left Kansas behind. Craft beer vernacular awaits—a lexicon of hops, malts, and yeast strains. It’s time to sip, savor, and unravel the brewer’s secrets.
So raise your glass, my friend. The journey begins—one pint, one word at a time.
The Craft Beer Glossary
- Accessible A beer that is easy to drink
- An “Accessible Beer” may have a smooth mild flavor, enjoyable for both seasoned connoisseurs and newbies. This accessible beer makes it more approachable to try craft beer without too many overwhelming flavors.
- An “Accessible Beer” may have a smooth mild flavor, enjoyable for both seasoned connoisseurs and newbies. This accessible beer makes it more approachable to try craft beer without too many overwhelming flavors.
- Acetaldehyde A green apple aroma or taste. A yeast (or bacteria) by-product. Often a constituent of young beer
- A small amount of acetaldehyde is normal and part of the brewing process, excessive levels are generally considered undesirable in craft beer.
- A small amount of acetaldehyde is normal and part of the brewing process, excessive levels are generally considered undesirable in craft beer.
- Acetic Aroma or flavor similar to vinegar formed by aerobic bacteria producing acetic acid
- Acidic A beer with a noticeable sense of acidity. In beer where acid is appropriate the acid should not come from excessive aerobic fermentation (producing acetic acid)
- Aftertaste A term for the taste left on the Palate after beer has been swallowed.
- Aggressive A beer with pronounced or over the top flavors. The opposite of a beer described as “smooth” or “soft”
- Alcoholic A beer that has a noticeable or an out of balanced presence of too much alcohol. Often noted as hot or spicy
- Almondy Aromas of almonds or Marzipan
- Astringent An overly dry or astringent beer or a beer with harsh grainy flavor.
- Aroma The smell of a beer. The term bouquet can also be used
- Autolytic or Autolysed Aroma of “yeasty” or acacia -like floweriness commonly associated with beers that have been aged on yeast too long.
- Baked A brewer with a high blood alcohol content that has remained so for too long. Often the result of over-consuming their own products.
- Balanced A beer that incorporates all its main components in a manner where no one single component stands out. This usually refers to a Hop vs. Malt balance
- Banana Aromas like banana or bubble gum caused by Isoamyl acetate, a fermentation by-product
- Barnyard Used to describe the earthy and sometimes vegetal undertones
- Big A beer with intense flavor, or that is high in alcohol.
- Biscuity A biscuity flavor can add a pleasant, malty complexity to the beer, making it taste richer and more nuanced. It’s often found in styles like English ales, where the malt profile is a key component of the beer’s overall character.
- Bite A firm and distinctive perception of hops, tannins, husk or acidity. This can be positive if balanced correctly giving a refreshing crisp taste. If too strong may be difficult to drink.
- Bitter Bitterness in beer is primarily derived from hops, which contain alpha acids that contribute to the bitter taste. This bitterness balances the sweetness of the malt, creating a more complex and enjoyable flavor. The level of bitterness in a beer is often measured in International Bitterness Units (IBUs), with higher numbers indicating more bitterness
- Black Currant Refers to the use of black currant fruit or its juice to impart unique flavors and aromas to the brew. Black currants are known for their tart, slightly sweet, and berry-like flavor profile. When added to beer, they can contribute a rich, fruity essence with hints of acidity, enhancing the complexity and depth of the beer.
- Body The sensation of the beer in the mouth. The sense of fullness from malt or alcohol in the beer. The body in beer can be described with the following thin, winey, delicate, light, medium, balanced, robust, full, heavy, dense, viscous, overwhelming
- Boozy Refers to a strong and noticeable alcoholic taste and aroma.
- Bouquet The smell as a result of a combination of a variety of ingredients in the brewing process.
- Bright When describing the visual appearance of the beer, it refers to high clarity, very low levels of suspended solids. Lacking haze
- Brussels Lace or Lace Refers to the intricate lacey pattern left on the inside of the glass while drinking the beer.
- Burnt A burnt wood aroma or smoked aroma is negative component that resulting excessive temperature during boiling.
- Buttery A beer with a noticeable yet acceptable level of Diacetyl – giving a flavor that is similar to the taste butter. Too much of this flavor is considered a defect and may be a result of a variety of issues in the brewing process.
- Butyric Aromas of rancid, cheesy or baby vomit.
- Caramel Aromas or flavors of caramel browned or burnt sugar, toffee.
- Carbonated/Carbonation The amount of carbon dioxide dissolved in the beer. This is what gives beer its effervescence. Descriptors: spritzy, zesty, prickly, gassy, sharp, round, creamy, delicate, piquant
- Cardboard or Wet Cardboard Having an aroma of wet cardboard.
- Catty Having an aroma of cat urine.
- Chalky having a mouthfeel that is powdery dusty.
- Chewy Malt flavors that are overwhelming to the palate
- Cheesy An aroma of cheese – an element characteristic of aged hops. Caused by expired hops.
- Chill Haze A haze formed by protein complexes when the beer is chilled. This causes changes in clarity.
- Chocolaty A term most often used to describe rich brown beers such as Porters and Stouts, it describes the flavors and aromas associated with chocolate or dark malts
- Cigar-box A term used to describe aromas of tobacco
- Citrus A beer with the aromas and flavor from the citrus family of fruits These attributes are usually derived from the hops used while brewing.
- Clean A beer with no flaws.
- Clear A beer with no visible particulate matter.
- Closed A beer lacking aroma.
- Clovey An aroma associated with German wheat beers that give similarities of cloves spice.
- Cloying An unbalanced sticky beer. Often associated with too much malt or not enough hops to balance.
- Coarse A term for a beer with a rough texture.
- Coconut The coconut aroma. The aftermath of American oak in barrel aged beers.
- Coffee Having a roasty not burnt aroma and or flavor of coffee.
Huss Brewing’s Koffee Kölsch is a light bodied beer cold stepped with caramel and hazelnut coffee beans. - Color Listed here to reduce entries; a beer’s color can range from light yellow through golden to red, brown, black and even deep inky black.
- Compact Opposite of “open”. A beer with pronounced flavors and aromas.
- Complex A beer that gives a perception of being multi-layered in terms of flavors and aromas.
- Cooked A term where the fruity flavors of the beer seem like they have been cooked, baked or stewed.
- Cooked Vegetables An unfavorable characteristic in beer. Aromas and flavors of cooked cabbage, parsnip, broccoli or celery. See vegetable below
- Corked A tasting term for a beer that has cork taint (only to be found in cork finished beers)
- Creamy A term to describe the perception of a smooth, creamy mouthfeel. The perception of creaminess is generally picked up at the sides and back of the throat and through the finish of the beer.
- Crisp A pleasing sense of bitterness in the beer. A crisp, Arizona Golden Lager, with the fitting name, Crispy, is known for its very crispy mouthful. It’s brewed by The Shop Co. and ideal for a fresh summer beer.
- Crust or Sediment The detritus, generally yeast and protein precipitates, that adhere to the inside (usually bottom) of a aged, bottled beer
- Definition A beer perfectly matching the original example of the style
- Delicate A term that relates to the more subtle notes of a beer – – usually in relation to hops and / or ester aromas, but not always.
- Depth A term used to denote a beer with several layers of flavor. An aspect of complexity.
- Diacetyl (“D”) A buttery, butterscotch or buttered popcorn flavor or aroma.
- Dimethyl Sulfide (DMS) A yeast or bacteria by product with a sulfur aroma of cooked corn or rancid cooked cabbage.
- Dirty A beer with off flavors and aromas that most likely resulted from poor hygiene during the fermentation or packaging process
- Dry A beer that is lacking the perception of sweetness
- Earthy A beer with aromas and flavor reminiscent of earth or soil –such as forest floor or mushrooms.
- Edgy A beer with a noticeably level of sharpness that heightens the flavors on the palate.
- Elegant A term to describe a beer that possess finesse with subtle flavors that are in balance.
- Enteric A term to describe the vinegar-like sourness common to a young lambic.
- Estery Aromas of yeast esters from fermentation, often fruity (peach, apple, pear, passion fruit, etc.)
- Ethyl Acetate Aromas that are light fruity, pear or solvent-like
- Expansive A beer that is considered “big” but still accessible.
- Expressive A beer with load projections of his aroma and flavor.
- Farmyard Describes low levels of the earthy and vegetal undertones of some spontaneously fermented beers.
- Fat A beer that is full in body and has a sense of viscosity. A beer with too much fat is not balanced and is said to be “flabby” (also see Full)
- Finish The sense and perception of the beer after swallowing.
- Finesse Can be used interchangeably depending on the connoisseur but usually used to describe a beer of high quality that is well balanced.
- Firm A strong flavor
- Flabby Lacking balance. The opposite of tight.
- Flat In relation to carbonated beers flat refers to a with no fizz.
- Flowery Aromas of fresh flowers often from hops or a combination of hops and yeast esters.
- Fresh A beer with a newly brewed taste.
- Fruity The high perception of fruit characteristics – including but not limited to pineapple, apricot, banana, peach, pear, apple, mango, prickly pear, nectarine, raisins, currant, plum, dates, prunes, figs, blackberry, blueberry, strawberry
- Full or Full Bodied A term usually used in context of beer with heavy weight or body. It can also refer to a beer that is full in flavor as well
- Gassy over carbonated with excessive dissolved carbon dioxide (CO2)
- Goaty Having the musky aroma of a goat.
- Grainy Aromas or flavors of raw grain or cereals. Normally a negative note.
- Grapefruit Aromas of grapefruit and citrus.
- Grapey A beer with the aromas and flavor of grapes
- Grassy A term used to describe an herbaceous element in a beer like freshly cut grass or alfalfa.
- Gravity (high or low) The original sugar content of a wort before the yeast ferments into beer
- Green A beer that is not yet finished maturing in its flavor and aroma profile. This also describes beer brewed sustainably.
- Harsh Describes a beer that is unbalanced in tannins, husky notes, phenols or acidity.
- Head This refers to foam on the top of the beer. Descriptors: persistent, rocky, fluffy, dissipating, lingering, frothy, tight, dense, smooth
- Heavy A beer that is alcoholic and has a big sense of body
- Herbaceous The herbal, vegetal aromas and flavors
- Hollow A beer lacking the sense of malt or body.
- Hoppy In the context of beer, hoppy refers to a beer that has a strong hop flavor and aroma. Popular hoppy beers are Indian Pale Ale’s (IPA’s)
- Horsey / Horse Blanket An aroma of mustiness with earthy undertones is derived from its similarity to horse sweat.
- Hot An overly alcoholic beer.
- Husky a flavor of harsh bitterness from grains
- Inky A term that may refer to a beer’s dark coloring and opacity. Associated with the stout style of craft beers.
- Intense Strong in character, aroma and flavor
- Intensity The strength of a beer. Descriptives: assertive, mild, delicate, refined, balanced, complex, hearty, robust, bold, intense
- Jammy A beer that is rich in fruit flavors
- Lean The sense of thinness, somewhat lacking in overall complexity, a term less harsh than watery
- Leathery Having an aroma of leather
- Legs The trail of liquid to the attached to the inside of a glass after the contents have been swirled.
- Lemony A term referring to a lemony, tangy hoppiness of a beer.
- Lightstruck A tasting term for a beer that has had exposure to light causing “skunky” type aroma and flavor.
- Linalool The characteristic flowery-peach aroma.
- Liquorice A descriptor in flavor from rich sweet beers, sometimes with hints of wood or Anis.
- Luscious Is associated with sweet beers that have a rich, concentrated mouthfeel.
- Meaty This term can describe beers that have a dense, full-bodied character with complex, hearty flavors reminiscent of meat flavors.
- Medicinal Having an aroma of medicine, phenols, plastics or disinfectants. This can also be called a “band-aid” aroma.
- Mellon A beer with the aroma of ripe melons.
- Mellow A beer with a soft round texture that is nearing or at the peak of its maturity.
- Mercaptan Aromas of mercaptans, rotting garlic, dirty drains, fecal, or an outhouse stench. Uncommon and always negative.
- Metalic Aroma or flavors of metal or rust, especially that of iron
- Midpalate A tasting term for the feel and taste of a beer when held in the mouth.
- Minerality Mineral flavor found in beer as a result of hard water during the brewing process
- Molasses Aromas and flavors of thickness and sweetness like molasses.
- Moldy Aromas that are Cellar-like, leaf-mold notes of decay
- Mouthfeel A tasting term used to describe the feel of a beer in the mouth. Descriptors: smooth, silky, velvety, opulent, voluptuous, tingly, warming, viscous, oily, coating, thin, watery
- Musky Refers to the aroma profile earthly, warm and slightly sweet.
- Musty Aromas of mold, mildew or decay. A flaw at medium or high levels.
- Nose A term for the bouquet of a beer.
- Nutty Flavors and aromas of various reminiscent of nuts.
- Oaky A beer with a noticeable perception of the effects of oak.
- Oily A generally full-bodied beer with a viscous mouthfeel. Unusual.
- Opulent A rich and well-balanced beer with an easy texture.
- Over Carbonated An excessive amount of carbon dioxide dissolved in the beer resulting in too much fizziness
- Overtones The more obvious characteristics of a beer in regard to the flavors and aroma.
- Oxidized A negative term describing a beer that has experienced too much exposure to oxygen giving it the typical “wet cardboard” flavor.
- Palate A term used for the feel and flavor of a beer in the mouth.
- Papery Having an aroma of paper
- Peppery A beer with the aromas and flavors like pepper may because my a peppercorn additive during brewing
- Perfumy A generally negative term describes a beer that is overly flowery.
- Phenolic Aromas of plastic, burnt plastic or tar
- Phenylethanol Aromas of a Rose-like nature
- Plummy A beer with plum flavoring mostly found in darker beers
- Powerful typically refers to one with a high alcohol by volume (ABV) percentage and a robust flavor profile.
- Raisony A beer that has flavor notes of dried grapes
- Resinous Aromas of resin, cedar wood, pine, pinewood, sprucy, terpenoid, sap
- Rich A beer with depth with a full body , complex flavor profile
- Robust A full bodied beer
- Round A beer with solid body and balance
- Salty Salty beer typically refers to a style known as Gose (pronounced “goes-uh”). This is a traditional German beer that originated in Goslar, Germany. n addition to Gose, some modern craft brewers experiment with adding salt to other beer styles to create unique flavors.
- Sharp May describe the acidity of a beer or could refer to the degree of bitterness as a result of the beer’s hops.
- Silky A rich mouthfeel of smoothness
- Sherry typically refers to the use of sherry barrels or sherry-like flavors in the brewing process. This can involve aging beer in barrels that previously held sherry, which imparts unique flavors to the beer. These flavors can include notes of dried fruit, nuts, and a slight oxidative character, similar to what you find in sherry wine.
- Skunky an off flavor that occurs when beer is exposed to light, particularly ultraviolet (UV) light also known as light struck beer.
- Smokey A beer with aromas and flavors of smoke, either from smoked malt or from roasted malts or a toasty smoke derived from oak influences.
- Smooth A beer with a pleasing texture. Typically refers to a beer with soft notes and flavors and a creamy texture
- Soapy Having the aroma or flavor of soap
- Soft A beer that is not overly hoppy or overly carbonated
- Sour A tart flavor, often acidic.
- Spicy flavoring to a beer can be a result of the type of hops used, spices and herbs added when brewing and possibly certain yeast characteristics.
- Stale Oxidized beer, flat and papery, possibly over aged, or over pasteurized
- Stalky A woody, green herbaceous note in a beer.
- Structure Describes the components of a beer’s balance; malt sweetness, yeast notes, hop aroma & flavors.
- Sulfur Aromas of sulfur– when obvious a defect in all beer styles but at very low levels it can add to fullness
- Sulfidic Having aromas of strong sulfur, rotten eggs, or natural gas – a defect in all beer styles
- Sulfitic Having noticeable aromas of a burnt-match or burnt rubber – a defect in all beer styles
- Supple A beer that is not overly dynamic
- Sweet A beer lacking in hop balance with a noticeable taste of malt sugar.
- Tannic A beer with aggressive tannins.
- Tart A beer with high levels of acidity.
- Texture A term for the mouthfeel of beer on the palate.
- Thick A beer that is overly full in palate and mouthfeel
- Thin A beer that is lacking body and complexity
- Tight A beer that is doing everything right from brewing quality to presentation
- Toasty Notes from malt character like that of toasted bread or wood aged beers
- Toffee Aromas or flavors of caramel, browned sugar, treacle.
- Turbid Cloudy and opaque
- Under Attenuated A term for a not fully fermented beer.
- Undertone The more subtle nuances, aromas and flavors of beer.
- Upfront Refers to the initial flavors or aromas that you experience when you first taste or smell the beer. These are the dominant characteristics that hit your senses right away before other flavors or nuances come through.
- Vanilla Characteristic aroma reminiscent of vanilla – often oak induced
- Vegetal A beer with aromas and flavor reminiscent of vegetation either cooked or raw. Like greens or cabbage.
- Viscous thick in a fluid nature, having excessive heaviness of character in the body or mouthfeel
- Vinous An aroma, flavor or texture suggesting wine.
- Voluptuous A beer with a full body and rich texture.
- Warm or Warming A beer with noticeable but balanced alcohol as opposed to a beer with excessive alcohol that maybe described as “hot”.
- Watery A beer that is excessively “thin” in body
- Woody A collective term used to describe the woodsy aroma of a beer that has been treated with oak or other wood.
- Worty Used to indicate certain characteristics reminiscent of wort, which is the unfermented liquid extracted from the mashing process during brewing.
- Yeasty Often uses to describe a yeast noticeable aroma
- Young Beer that is not matured (see Green)
- Zesty A beer with noticeable active carbonation.
Whew, that’s one hefty list, isn’t it? Spot anything out of place? Or perhaps there’s a term you think deserves a spot? Let us know! We’re all about keeping this list growing and shining a spotlight on the fresh lingo that comes our way. What do you think?
Check out our other educational craft beer blog posts below.