Craft Beer Terminology

Confused? Craft Beer can be intimidating if you don't know much about it. This guide will help you understand the lingo. 

15 of the most common craft beer terms you'll run into:

Alcohol by Volume (ABV) - percentage of the amount of alcohol in beer per volume of beer (4% ABV is low, 12% ABV is high. Most craft brews are between 5-7% ABV)

Aroma Hop - Variety of Hop chosen specifically for it's aroma 

Barrel - A unit of measurement, in the US a barrel holds 31.5 gallons of beer 

Citrus - flavors of lemon, lime, orange and / or grapefruit

Fermentation - Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast

Filter - removal of impurities, often yeast

Fruity/Estery - Flavor or aroma of bananas, strawberries, apples or other fruit

Grainy - Tastes like cereal or raw grain

Gravity - measure of the density of beer compared to that of water

Hop - Herb added to impart aroma and flavor, can be bitter

Hoppy - Flavor of hops, often means "bitter"

IBU - International Bitterness Units. A system of indicating hop bitterness in beer

Malt - Foundation ingredient in beer, imparts sweeter, smoother tastes

Microbrewery - Small brewery generally producing less that 15,000 barrels per year

Yeast - One of the four main ingredients in beer