Know your IBUs from your SRM? The world of beer is packed with acronyms, technical jargon, and colourful descriptors that can feel like a whole new language at times.
So here’s our handy guide to some common beer terms, from production to tasting, to help you navigate the brewhouse, the pub, and the glass in front of you!
Production & Equipment Terms
Terroir
While more commonly associated with wine, terroir also applies to beer. It refers to how local ingredients, such as water profile, yeast strains, and even regional hops or grains, can influence the character and flavour of a beer.
Original Gravity (OG)
A measurement of the sugar content in wort before fermentation begins. OG helps brewers estimate the potential alcohol content and body of the finished beer.
Wort
The sweet liquid extracted from mashed grains before fermentation. Wort is the foundation of beer, which yeast later ferments into alcohol and carbonation.
DO (Dissolved Oxygen)
The amount of oxygen present in beer, particularly at packaging. Excess oxygen can lead to stale, cardboard-like flavours, while too little oxygen during fermentation can stress yeast and impact flavour development.
Yeast Trub
Sediment made up of spent yeast and proteins that settle at the bottom of a fermenter. Some beers are aged on yeast intentionally to enhance mouthfeel or complexity.
Dry Hopping
A technique where hops are added after fermentation to boost aroma without increasing bitterness. Common in styles like IPA, resulting in expressive citrus, tropical, or resinous notes.
CIP (Clean-In-Place)
An automated cleaning process for tanks, hoses, and brewing equipment without disassembly. Essential for maintaining hygiene, consistency, and beer quality in modern breweries.
Tasting & Sensory Terms
Body
How full or heavy a beer feels in the mouth, ranging from light and crisp to rich and full-bodied. Influenced by malt choice, alcohol level, and residual sugars.
IBUs (International Bitterness Units)
A scale that measures perceived bitterness from hops. Higher IBUs usually mean a more bitter beer, though malt balance can soften that perception.
Carbonation
The level of dissolved carbon dioxide in beer. It affects mouthfeel and flavour perception, from softly carbonated cask ales to highly effervescent Saisons.
Head Retention
How long the head lasts on top of a beer. Good head retention often indicates proper brewing technique and contributes to aroma and mouthfeel.
Finish
The lingering flavours after swallowing. A beer may finish dry, sweet, bitter, or clean, and a long, pleasant finish is often a sign of balance and quality.
Hazy
A deliberately cloudy appearance caused by proteins, yeast, and hop compounds remaining in suspension. Common in New England style IPAs and not a fault when intentional.
Understanding a few key beer terms can make the world of brewing and tasting far more approachable. With this vocabulary in your back pocket, you can explore tap lists, tastings, and conversations with more confidence and a lot more enjoyment.
Cheers! 🍺
