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X-Y-Z |
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-A-
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abw-- Alcohol by weight, as a percentage. The simplest measure and the measure most often used in Europe. |
Ale-- Beer fermented by top-fermenting yeasts at temperatures of 55-70°F. Usually has a higher hop content than lager. |
Altbier-- A German-style bitter or pale ale. |
Amber-- Refers to the Irish-style amber-red ale. |
Aroma-- The pleasing bouquet of beer which comes primarily from the oils derived from hops. |
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-B-
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Barley wine-- English term for an extra strong ale. |
Bavaria-- The largest state in Germany with a high concentration of German breweries. The capital is Munich. |
Beer-- A fermented beverage made from grain and other flavorings. |
Beer-clean-- Refers to a glass container being properly washed, rinsed, dried and of ideal temperature to properly receive beer without altering the characteristics of the beer. |
Bière de garde-- A French-style strong, ale-like beer originally brewed for keeping in storage. |
Bitter-- Implies a well-hopped beer. |
Bock-- Also Bok. A German-style extra strong dark lager. |
Bohemia-- Region containing Moravia and the Czech Republic. |
Bottle-conditioned-- With living yeast in the bottle. |
Brabant-- Old duchy of Western Europe including the region now forming the Northern Brabant province of the Netherlands & of Brabant & Antwerp provinces of Belgium. |
Brewpub-- A pub, tavern or restaurant that makes it's own beer in-house and may sell it off premise as well. |
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Cabernet Sauvignon-- A dry red wine made from a single widely cultivated variety of black grape. |
Charades-- A game in which some of the players try to guess a word or phrase from the actions of another player who may not speak. |
Chardonnay-- A dry white table wine of Chablis type |
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Dortmunder Export-- A dry, slightly strong, golden lager. |
Double Bock-- Also Doppelbock. A stronger bock. |
Dunkel-- German word for "dark". Also spelled Dunkle or Dunkles. |
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ESB-- Acronym for Extra Special Bitter. |
Export-- A German-style beer of above average strength. Generally 4.2-4.4 abw/5.25-5.5 abv. |
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Flanders-- Medieval county along coast of what is now Belgium and adjacent parts of France & Netherlands. |
Foosball-- A table game resembling soccer in which the ball is moved by manipulating rods to which small figures of players are attached. |
Framboise-- French word used in Belgium to indicate rasberry beers. |
Frambozen-- Flemmish word used in Belgium to indicate rasberry beers. |
Franconia-- A regional name for the three northernmost counties of Bavaria. Also referred to as Upper Bavaria. Area includes the cities of Nuremberg and Bamberg. |
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-G-
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Grunge-- Rock music incorporating elements of punk rock and heavy metal. |
Gueuze-- Also Gueze. A blend of young and old Iambics into a champagnelike beer. |
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-H-
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Hefeweizen-- An unfiltered wheat beer. |
Helles-- German word for "pale". Also spelled Hell. |
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Imperial Stout-- An extra strong Russian-style stout. |
IPA-- Acronym for "India Pale Ale". A type of stronger hoppier ale originally made for Britain's Indian Empire because the hoppier nature acted as a preservative for shipping great distances. |
Irish Ale-- Also referred to as a Red Ale which is usually a reddish, malty ale. |
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-J-
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Jazz-- American music developed especially from ragtime and blues and characterized by propulsive syncopated rhythms, polyphonic ensemble playing, varying degrees of improvisation, and often deliberate distortions of pitch and timbre. |
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Kölsch-- A German word meaning "from Cologne" and applied to a number of golden ales brewed near that city. |
Kellerbier-- A German word meaning "Cellar beer" and applied to some unfiltered, low-carbonated, hoppy lagers. |
Kloster-- A German term for any beer made or originally brewed in a monastery. |
Kriek-- Flemish cherry used in some types of fruit beers. |
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Lager-- Referring to technique of fermenting and maturing a beer at relatively low temperatures. |
Lambic-- Belgian-style beer fermented utilizing wild yeasts. |
Limberg-- Referring to the brewing province in the Netherlands, centered around the city of Maastricht. |
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Märzenbier-- A reddish hued, malty, medium strength beer traditionally brewed in March and matured until September. Also referred as an Oktoberfest. |
Maibock-- A pale, hoppy bock released in late spring. |
Merlot-- A dry red wine made from a widely grown grape originally used in the Bordeaux region of France for blending. |
Microbrewery-- A small brewery making specialty beers in small quantities. |
Mild Ale-- A lightly hopped ale. |
Munich-style-- Usually a pale or dark hued malt accented lager. Also referred as Munchener or Munchner. |
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-N-
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Octoberfest-- Usually a Marzenbier. |
Old Ale-- A traditionally strong, dark ale. |
Oud Bruin-- Traditionally a very sweet dark lager. A Belgian-style is a sourish brown ale. |
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Pale Ale-- Usually a bronze colored beer with a lessened hue compared to a brown ale or a porter. |
Pilsener-- The standard golden lager known the world over. Other spellings include Pils and Pilsner. |
Pint-- 1 US Pint = 16 fluid ounces. 1 Imperial Pint = 20 fluid ounces. |
Porter-- A traditionally top-fermented dark brown to black hued beer made with kilned malts. |
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Rauchbier-- A German-style of lager made with smoked malts. |
Red Ale-- Another term for a reddish, malty Irish-style ale. |
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Saison-- This Belgian-style of summer ale can be strong, dry and slightly sour . |
Schwarzbier-- Also known as a "Black Beer", this East German dark lager usually has a bitter chocolate or coffee character to it. |
Scotch Ale-- Usually a dark, strong , smooth and malty ale made in Scotland. |
Snifter-- A short-stemmed goblet with a bowl narrowing toward the top or a small nip of distilled liquor. |
Stout-- Traditionally a top-fermenting, dark brown to black hued beer made with highly roasted grains. |
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Tooters-- A test tube shaped container used to dispense shooters or shots of liquor. |
Top 40-- The forty best-selling albums for a given period. The current hits. |
Triple-- An extra potent, aromatic hoppy golden ale. Also spelled Tripel. |
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-U-
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Vienna-style Lager-- A red/bronze colored lager with a sweet malt aroma and flavor. |
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Weizen-- One spelling of the German word for wheat beer. Also used are Weisse or Weisbeer. |
White-- The english term for a Belgian style of spiced wheat beer. |
White Zinfindel-- A blush wine made from zinfandel grapes. |
Wit-- The Flemish term for a Belgian style of spiced wheat beer. |
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-X-Y-Z-
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Zinfindel-- A dry red table wine made from a small black grape that is grown chiefly in California. |
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