LAGER: Lager is a type of beer brewed with bottom fermenting yeast. It is fermented at low temperatures and stored for maturation. The word lager comes from the German lagern meaning “to store”. Because lager yeast doesn’t contribute as much in the way of flavor as its counterpart in ales, the flavor of the lager’s other ingredients shine through.
ALE: Ale is a type of beer that is brewed with top fermenting yeast at room temperature. Ales usually ferment faster than a lager. Ale yeast tends to be fruitier and add more flavor to the finished product than a lager yeast.
FERMENTATION: A process through which yeast metabolizes sugar, converting it to alcohol. Carbon dioxide is among the by-products.
BARREL AGED: Refers to a beer that has spent some amount of time in wooden barrels (usually oak) that in most cases have previously housed spirits or wine. The barrel imparts some of the flavor of the liquid it contained prior to the beer and often some of the wood flavors as well.
CONDITIONING: This refers to the period of time after primary fermentation during which a beer matures. Yeast settles, flavors are developed, additional sugars are fermented, and carbon dioxide is released, carbonating the beer. In most craft breweries (especially in America) this is done in kegs or bottles.
CASK CONDITIONED: Refers to a beer that has undergone a secondary fermentation in a cask, gaining carbonation naturally, instead of being force carbonated with CO2. This beer is usually served at cellar temperature (usually around 55 Degrees), not stored in a cooler like a keg (usually at 38 Degrees).
HAND PUMPS or BEER ENGINES: are devices used to dispense the beer from a cask. This is done manually, unlike most draft systems.
LAMBIC is a style that is produced only in Belgium in the region near Brussels. They are usually brewed with a portion of wheat (30-40% or so) and then undergo a process called “spontaneous fermentation” during which the wort is exposed to whatever yeasts and bacteria are in the air.
WORT is the sugary liquid produced from mashing water and malt before it undergoes fermentation, hopping etc. to become beer
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