Beer Glossary 2026

Beer Types

Ale

A collective term for top-fermented beer, named after the yeast used – today there is a wide variety of yeast strains. See also: Lager.

Altbier

Dark, top-fermented beer from Düsseldorf (Germany).

Bière de Garde

Traditional lager from Northern France (Fr. garder = to keep).

Bitter

Mildly aromatic brown ale from Great Britain; strength ranges from "Ordinary" to "Best" to "Extra Special".

Blondes / Golden Ale

Light, golden-colored ale – often popular as a summer drink.

Bock

Strong German lager.

Bok

Dark strong beer (Bock style) from the Netherlands.

Dubbel

Strong, dark Belgian beer; added sugar contributes to the high alcohol content.

Dunkel

Dark lager from Bavaria.

Gose

Sour wheat beer from Germany, often brewed with salt and coriander.

Gueuze

Belgian beer with wild yeasts – a blend of different Lambic vintages. See also: Lambic.

Helles

Pale lager, originally from Munich.

India Pale Ale (IPA)

Stronger, heavily hopped Pale Ale from Great Britain – today available in countless international variations.

Kölsch

Pale, top-fermented beer from Cologne (Germany), with protected designation of origin.

Kriek

Belgian fruit beer with cherry flavor, usually Lambic-based.

Lager

Bottom-fermented beer; stored in cold tanks until sale. Counterpart to ale.

Lambic

Belgian beer with spontaneous fermentation by wild yeasts – one of the oldest brewing methods in the world.

Märzen

Lager from Germany, traditionally brewed in March and stored until autumn.

Pale Ale

Light, hoppy ale from Great Britain – today a craft beer standard worldwide.

Pilsner

Pale lager from Pilsen (Czech Republic) – origin of the world's most consumed beer style.

Porter

Dark, bitter beer from Great Britain; closely related to stout.

Roggenbier

Beer where rye (partially) replaces barley – spicy and full-bodied.

Saison

Spicy farmhouse ale from Belgium, brewed in spring.

Sauerbier

Umbrella term for sour beer styles, including Gueuze and Lambic.

Schlenkerla

Smoked lager from Bamberg (Germany) with characteristic smoky aromas.

Stout

Dark beer with roasted malt; often described as a stronger porter with sweet or coffee-like aromas.

Trappist Beers

Strong beers brewed by Trappist monks – mainly in Belgium and the Netherlands.

Tripel

Strong Belgian beer that undergoes three fermentations; light, strong, and complex.

Weissbier / Weizenbier

Beer with a high wheat content instead of barley – typical for Bavaria.

Witbier

Belgian wheat beer made from malted barley and raw wheat, flavored with coriander and orange peel.

Technical Terms

ABV

Alcohol by Volume – alcohol content as a percentage of the total volume.

Craft Brewery

Small, creative, and independent brewery with a focus on quality and innovation.

Double / Imperial

Designation for beers with particularly high alcohol content, e.g., Double IPA (DIPA) or Imperial Stout.

Barrel-Aged

Maturing of beer in barrels previously used for wine or spirits – imparts complex aromas.

Bottle Conditioning

The beer continues to ferment in the bottle after bottling – creates natural carbonation and complexity.

Cask Conditioning

Further fermentation of the beer in the cask or container before bottling.

Growler

Reusable container for take-away beer (1.89 L); smaller variants: Howler and Squealer.

Hops

Buds of the hop plant – once used as a natural preservative, today primarily as a flavoring agent.

Dry Hopping

Addition of hops during fermentation or conditioning for intense hop aromas without additional bitterness.

Cold Conditioning

Maturing of lager in cold tanks for up to three months – ensures clarity and freshness.

Malt Grain

Mostly barley, whose germination has been stopped by heating – basis for the beer's color, sweetness, and body.

Pasteurization

Heat treatment to preserve the beer – extends shelf life but can affect aromas.

Pint

Typical beer measure in Great Britain: 568 ml (also available as a half pint); US pint: 473 ml.

Pot

Common Australian beer measure: 285 ml.

Schooner

Australian beer measure: 425 ml – corresponds to about two-thirds of a British pint.