Volume 28 · Number 2 · Winter 2011
Beer: What's in a name?
Brewpub A restaurant that brews and sells beer on the premises. A brewpub may also be known as a microbrewery if production has a significant distribution beyond the premises.
Hops Described as a “wicked and pernicious weed” in the Middle Ages, hops are green cone-shaped flowers from vines used to add flavor, aromatics and bitterness to beer.
India Pale Ale A type of ale that is intensely hopped, aggressive in flavor and rather high in alcohol content. Originally developed in the late 1700s, British breweries shipped “IPA” beer to Her Majesty’s troops and expatriates in India. Today, the American West Coast is home to a wildly innovative IPA scene among its craft brewers.
IBUs International Bittering Units, a measurement of the iso-alpha acid concentration, which contributes bitterness to beer. The hoppiest beers are more than 90 IBUs while more mainstream beers are about 11 IBUs.
Lager Lagers are the most consumed and commercially available style of beer in the world. In German, the term “lager” refers to storing a beer at cool temperatures, a practice done since the Middle Ages.
Malt The foundation ingredient of beer after it has gone through the malting process, typically barley. As the grain that is “kilned” or heated, malts typically add sweetness to a beer, balancing the more bitter flavor of hops.
Mash The porridge-like blend of water and grist at the beginning of the brewing process that releases sugars for brewing.
Microbrewery A brewery that produces a limited amount of beer, usually defined as no more than 15,000 U.S. barrels a year. A craft brewer produces less than 2 million barrels annually.
Trappist An order of European monks that has produced beer for more than a millennium. There are seven Trappist breweries still in operation in Belgium and the Netherlands.
Wort The sweet liquid produced in the brewing process by mashing malted barley and water. Beer is called “wort” before yeast is added.