Beer Glasses for Each Style

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This article describes the shape of the various glasses for the best experience when drinking beer. If you just want to know the proper shape of the glass you should use for a particular beer you can find that information here.


American Pint


Pub Glass

The American pint glass is the most common beer glass in the USA. It is cone-shaped and typically holds 16oz to 20oz of beer. The simple design, the ease of stacking and durability are the features that made this style of pint glass so popular in post-prohibition American bars and restaurants. These glasses are made from thick glass and built to last. This helps with maintaining cold temperatures. The cone shape is simple but the wide rim does allow for good aroma release.

Use to Serve:
American Ales
American Lagers
American IPAs
American Pilsners
Light Lagers
Beer Mugs or Krugs

Stein or Mug

Stein or Mug

Beer mugs are the most common style of beer glasses. This classic glassware type evolved from the German beer stein. When commercial glassware production began in Europe, the stone mug was replaced by glassware. The design of a beer mugs serves two purposes; durability and insulation. Beer mugs typically are made with thick glass with a study handle. The thickness of the glass helps keeps the beer cold and the handle allows for a firm grip and to prevent heat transfer from your hand to the beer. The wide mouth of the mug allows for plenty of aroma to be released.
Use to Serve:

American Ales
American Lagers
English Ales
German Lagers
Pilsners (substitution for pilsner glass or pokal glass)



Chalice and Goblet Beer Glasses

gobletGoblets and chalices are large, stemmed bowl shaped glasses adequate for serving Belgian ales, German doppelbocks and eisbocks and other big sipping beers (high ABV). The distinction between goblet and a chalice beer glass is typically in the glass thickness but the term is somewhat interchangeable. Goblet beer glasses tend to be more delicate and thin, while the chalice is heavy and thick walled. Some chalices are even etched on the bottom of the bowl of the glass to attract carbon dioxide and provide a stream of bubbles for maintaining a nice head.
Use to Serve:

Belgian Ales
Belgian IPAs
Belgian Dubbels
Belgian Tripels
Belgian Quadrupels
Belgian Trappist Ales
Imperial IPAs
Imperial Stouts
German Bocks
German Maibocks
Most other Big beers (high ABV)


Flute Beer Glasses

fluteA flute glass is the preferred serving vessel for Belgian lambics and fruit beers. The narrow shape helps maintain carbonation, while providing a strong aromatic front. Flute glasses display the lively carbonation, sparkling color and soft lacing of this distinct style.
Use to Serve:

Biere de Champagne
Biere Brut
Fruit Beers
Red Ales


Nonic Glasses

nonicA nonic glass is an English style pint glass that has a curved lip about two inches from the top of the glass. A nonic typically holds an imperial pint or 20 oz. This glass is typically used to serve English ales and English Lagers.

Use to Serve:

American Lagers
Black Ales
Blonde Ales
Brown Ales
California Common or Steam Beer
Cream Ales
English Bitter
Extra Special Bitters (ESB)
India Pale Ales (IPA)
Milk and Chocolate Stouts
Oatmeal Stouts
Old Ales
Pale Ales (APA)
Pumpkin Ales
Red Ales
Rye Beers
Winter Warmers


Over-sized Wine Glasses

oversized-wine-glassThe over-sized wine glass is just that, an big wine glass but it’s used for serving strong or high gravity beer styles. Use this glass when a chalice or goblet isn’t readily available.
Use to Serve:

Double IPA
Belgian Doubles
Triples and Quads
Strong Ales
Most high gravity (ABV) or big beers


Pilsner Glass

Tall Beer Glass

Tall Beer Glass

A pilsner glass is a glass is used to serve many types of light beers, but is intended for its namesake, the pilsner. Pilsner glasses can be smaller than a pint glass, usually in 10oz or 16oz sizes. They are tall and slender and tapered. Weizen glasses are often mistakenly referred to as Pilsner glasses, but a true Pilsner glass has an even taper without curvature. Pilsner glasses are made to showcase the color, effervescence and clarity of the Pilsner style, as well as maintain a nice head. This is a classic beer glass style that was widely used in both the USA and Europe prior to Prohibition.
Use to Serve:

American Pilsners
Baltic Pilsners
German Pilsners
Czech Pilsners
Light Lagers


Snifter Beer Glasses

snifterThe snifter beer glass is typically used for serving brandy and cognac, a snifter is perfect for capturing the volatiles of aromatic beers, such as Belgian ales, India pale ales, barleywines and wheat wines. The shape helps trap the volatiles, while allowing swirling to agitate them and produce an intense aroma. The short stem and wide bowl fit nicely in your hand and allow the warmth from your hand to gently warm the beer to the optimal serving temperature.
Use to Serve:

Belgian Triples
Belgian Quads
Double Bocks
Imperial Ales
Imperial Stouts
Strong Ales
Scotch Ales (substitute for thistle glass)
Most beers with over 7% abv.


Stange Beer Glasses

stangeThe stange beer glass or pole glass is a simple cylinder shaped glass typically used for German Kolsch and Alt beers. Stange glasses tend to be smaller in size because the beer is meant to be consumed quickly while still cold.
Use to Serve:

German Kolsch


Beer Steins

steinA beer stein is a traditionally German beer tankard or mug, made of pewter, silver, wood, porcelain, earthenware or glassware, and usually with a hinged lid and levered thumb lift. The lid was implemented during the age of the Black Plague, to prevent flies from getting into the beer.
Use to Serve:

American Ales
American Lagers
German Lagers
German Ales
English Ales
English Lagers


Thistle Beer Glasses

thistleA thistle beer glass is used for Scottish ales. The glass is shaped like a thistle blossom, hence the name. The bowl of the glass is large and fit well in your hand while the flared top allows for the release of aroma.
Use to Serve:

Scotch Ale AKA Wee Heavy


Tulip Beer Glasses

920284A tulip beer glass not only helps trap the aroma, but also aids in maintaining large heads, creating a visual and olfactory sensation. The body is bulbous, but the top flares out to form a lip which helps head retention. Good for serving hoppy beer styles such as India Pale Ales (IPAs) and other aromatic beers.
Use to Serve:

Belgian Ales
Biere de Garde
India Pale Ales (IPAs)
Pale Ales
Scotch Ale AKA Wee Heavy (substitute for thistle glass)
Strong Ales

Pint Sized Tulip Glasses are also available:
The tulip pint glass is commonly used in Ireland and England to serve ales. The glass is flared from the middle to the rim of the beer glass. They are also called Tulip Pint Glasses.
Use to Serve:

Irish Stouts
Irish Ales
Red Ales
Cream Ales
English Ales


Wheat Beer Glasses

weizenA wheat beer glass is a glass used to serve wheat beer, known also as Weizenbier or Weissbier. This German-style glass generally holds 0.5 liters (16 oz) with room for foam or “head”. It is much taller than a pint glass, and starts out very skinny before widening out slightly at the top. It is said that the glass is tapered to trap yeast at the bottom of the glass. In other countries such as Belgium, the glass may be 0.25 liters or 0.33 liters. This tall glass provides room for the often thick, fluffy heads produced by the style, which traps aromas and is visually pleasing.
Use to Serve:

All Wheat Beers
White Ales
Belgian Wit (substitution for tumbler)
Pilsner (substitution for pilsner glass or pokal glass)


Willybecher Glasses

willybecherThe willybecher (or willibecher) is the standard beer glass in Germany. They typically hold 500 milliliters or 16.9 ounces of beer. A willybecher has a thick glass bottom and is tapered in the middle. The glass is used to serve German lagers.
Use to Serve:

German black beer or Schwarzbier
Helles Bock
Pils or Pilsener

Acronyms Used in Brewing

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There are lots of acronyms used in the brewing community. This is a list of some of the more common ones used:

AA – Alpha acid

AAA – American Amber Ale

AAE – alpha amylase enzyme

AAU – Alpha Acid Unit

ABV – Alcohol By Volume

ABW – Alcohol By Weight

AFAIK – As Far As I Know

AFD – Alcohol Free Day

AG – All Grain

AHA – American Homebrewers Association

AHB – Aussie Home Brewer

ANAWBS – Australian National Amateur Wine and Beer Show

APA – American Pale Ale

ATM – At The Moment

BAE – beta amylase enzyme

BB – Brew Booster

Bbl – Barrel (31 gallons in U.S.)

BE – Brew Enhancer – Coopers – also BE2

BIAB – Brew in a Bag

BIN – Buy It Now – Ebay.

BJCP – Beer Judge Certification Program

BOAB – Brewing On A Budget

BP – BrewPub

BS – BullS**t

BTU – British thermal units

BTW – By The Way

BYO – Brew Your Own (print magazine) –

CaCO3 – calcium carbonate (chalk)

CAMRA – Campaign for Real Ale

CAP – Classic American Pilsner

CaSO4 – calcium sulfate (gypsum)

CC – Cold Condition

CF – Counter Flow

CFC – Counter Flow Chiller

CFWC – Counter Flow Wort Chiller

CO – carbon monoxide

CO2 – Carbon Dioxide

CP – Charlie Papazian

CPA – Coopers (Original) Pale Ale

CPBF – Counter Pressure Bottle Filler

CPF – Counter Pressure Filler

CPVC – chlorinated polyvinyl choloride (plastic)

CSA – Cold Side Aeration

CSA – Coopers Sparking Ale

DAB – Dortmunder Actien Brauerei

DCL – DCL Yeast – formerly Fermentis – Safale, Saflager etc.

DCS – Dried Corn Syrup (MaltoDextrin)

DE – diatamacious earth (filter)

DE – diastatic enzyme

DLM – Dry Light Malt (Extract)

DM – Dave Miller

DME – Dry Malt Extract

DME – dark malt extract (uncommon)

DME – diastatic malt extract (uncommon)

DMS – DiMethyl Sulfide

DMSO – dimethyl sulfoxide

DWC – DeWolf Cosyns (malting company)

EBC – European Brewers Convention, a measure of grains/beer colour. See SRM

EE – extract efficiency (uncommon)

EF – Edmund Fitzgerald Robust Porter, brewed by the Great Lakes Brewing Company.

EKG – East Kent Goldings (hop variety)

ESB – Extra/English Special Bitter

FAN – Free Amino-Nitrogen

FAQ – frequently asked question

FB – False Bottom (lautering)

FDA – United States Food & Drug Administration

FFS – For F*** Sake

FG – Finished/Final Gravity (see also OG and SG)

FV – fermentation vessel

FWH – First wort hopping

FWIW – For What It’s Worth

FYI – For Your Information

GABF – Great American Beer Festival

GBBF – Great British Beer Festival

GPM – gallons per minute

HB – Home Brew!

HBD – Homebrew Digest

HBS – Home Brew Store/Shop

HBU – Homebrew Bittering Unit r

HDPE – High Density PolyEthylene – a plastic, used for fermentors, stirring spoons, etc.

HERMS – Heat Exchange Recirculating Mash System

HEX – Heat Exchange

HLB – hot liquor bath

HLT – Hot liquor tank

HNO3 – nitric acid

HP – High Pressure

HSA – Hot side aeration

HTB – How To Brew – John Palmer’s free online(print avail.) book.

IBU – International Bittering Unit

ID – internal diameter

IIRC – If I Remember Correctly

IMC – International Malting Company

IMHO – In My Humble/Honest Opinion

IMO – In My Opinion

IOW – in other words

IPA – India Pale Ale

IRA – Irish Red Ale

K&B or KnB – Kits and Bits – Kit of hopped malt extract, extra malt extract, extra hops and special yeast.

K&K or K+K – Kit (hopped malt extract) and Kilo (sugar)

L – degree Lovibond (measure of color)

LA – low alcohol

LC – Little Creatures

LHBS – Local Home Brew Store/Shop

LME – Liquid Malt Extract

LMK – Let Me Know

LOL – Laughing Out Loud

LPG – liquid propane gas

LT – lauter tun

MBAA – Master Brewers Association of America

MD – MaltoDextrin

MgSO4 – magnesium sulfate (epsom salt)

MLT – Mash & Lauter Tun

MM – malt mill

MO – Maris Otter – variety of Barley

MSDS – Material Safety Data Sheet

MT – mash tun

N2 – nitrogen

NA – non-alcoholic

NaCHO3 – sodium bicarbonate (baking soda)

NaCl – sodium chloride (table salt)

NB – Northern Brewer hops

NC – ‘No Chill’ method for cooling boiled wort

NE – NorthEast (or New England) region of USA

NG – natural gas

NHC – National Homebrew Competition (in USA)

O2 – oxygen

OD – outer diameter

OG – Original Gravity (see also FG and SG)

OLHBS – OnLine HomeBrew Store/Shop

OMG – Oh My God

OPA – Original Pale Ale (Coopers)

OTOH – On The Other Hand

P – Plato (density measurement, see also SG)

PET – PolyEthylene Terephthalate

pH – potential hydrogen (measure of acidity)

PITA – Pain In The Ass

PKU – Please Keep Up

PM – Private/Personal Message

PNW – Pacific Northwest (region of USA)

ppg – points per gallon (extract efficiency)

ppm – part per million (mg/l)

PS – PostScript

PSI – pounds per square inch (pressure)

PVC – PolyVinylChloride – Vinyl tubing

R2D – Ready to Drink

RB – Roasted Barley

RCD – Residual-Current Device

RDWHAHB – Relax, Don’t Worry, Have A Home Brew!

RFC – request for comment

RIMS – Recirculating Infusion Mash System

RIS – Russian imperial stout

RO – Reverse Osmosis (water filtration)

ROFL – Rolling On Floor Laughing


RTFM – read the flaming manual

SG – Specific Gravity (see also FG and OG)

SMM – S-methyl methionine

SNPA – Sierra Nevada Pale Ale

SRM – Standard Reference Method (Standard for USA), see Lovibond and EBC

SS – Stainless Steel

SS – SodaStream

SWMBO – She Who Must Be Obeyed (aka: the missus or The Wife)

TBH – To Be Honest … blah blah blah

TIA – thanks in advance

TKT – Thread Killa Thread

TR – Tap Room

TSP – TriSodium Phosphate -r

TW – Torrified Wheat – puffed wheat.

TWOC – Tina’s World Of Crafts(!) HBS in Perth

USFDA – United States Food & Drug Administration

WCB – West Coast Brewers.

WL – White Labs (also WLP)

WTF – What The F*$! ?

WWW – world wide web

WY – Wyeast

YMMV – Your Mileage May Vary

Brewing Terms Glossary

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The following are common, and some uncommon terms you may encounter in brewing beer.

Balling – Balling, Brix and Plato are nearly identical units and are the standard for the professional brewing industry for describing the amount of available extract as a weight percentage of cane sugar in solution, as opposed to specific gravity. Eg. 10 °Plato is equivalent to a specific gravity of 1.040

Acrospire – The beginnings of the plant shoot in germinating barley.

Adjunct – Any non-enzymatic fermentable. Adjuncts include: unmalted cereals such as flaked barley or corn grits, syrups, and sugars.

Aerate – To mix air into solution to provide oxygen for the yeast.

Aerobic – A process that utilizes oxygen.

Aldehyde – A chemical precursor to alcohol. In some cases, alcohol can be oxidized to aldehydes, creating off-flavors.

Ale – A beer brewed from a top-fermenting yeast with a relatively short, warm fermentation.

Aleurone Layer – The living sheath surrounding the endosperm of a barley corn, containing enzymes.

Alkalinity – The condition of pH between 7-14. The chief cause of alkalinity in brewing water is the bicarbonate ion (HCO3-1).

Alpha Acid Units (AAU) – A homebrewing measurement of hops. Equal to the weight in ounces multiplied by the percent of alpha acids.

Amino Acids – An essential building block of protein, being comprised of an organic acid containing an amine group (NH2).

Amylase – An enzyme group that converts starches to sugars, consisting primarily of alpha and beta amylase. Also referred to as the diastatic enzymes.

Amylopectin – A branched starch chain found in the endosperm of barley. It can be considered to be composed of amylose.

Amylose – A straight-chain starch molecule found in the endosperm of barley.

Anaerobic – A process that does not utilize oxygen or may require the absence of it.

Attenuation – The degree of conversion of sugar to alcohol and CO2.

Autolysis – When yeast run out of nutrients and die, they release their innards into the beer, producing off-flavors.

Beer – Any beverage made by fermenting a wort made from malted barley and seasoned with hops.

Beerstone – A hard organo-metallic scale that deposits on fermentation equipment; chiefly composed of calcium oxalate.

Biotin – A colorless crystalline vitamin of the B complex, found especially in yeast, liver, and egg yolk.

Blow-off – A type of airlock arrangement consisting of a tube exiting from the fermenter, submerging into a bucket of water, that allows the release of carbon dioxide and removal of excess fermentation material.

Brix – Brix, Balling and Plato are nearly identical units and are are the standard for the professional brewing industry for describing the amount of available extract as a weight percentage of cane sugar in solution, as opposed to specific gravity. Eg. 10 °Plato is equivalent to a specific gravity of 1.040.

Buffer – A chemical species, such as a salt, that by disassociation or re-association stabilizes the pH of a solution.

Cellulose – Similar to a starch, but organized in a mirror aspect; cellulose cannot be broken down by starch enzymes, and vice versa.

Cold Break – Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to pitching the yeast.

Conditioning – An aspect of secondary fermentation in which the yeast refine the flavors of the final beer. Conditioning continues in the bottle.

Decoction – A method of mashing wherein temperature rests are achieved by boiling a part of the mash and returning it to the mash tun.

Dextrin – A complex sugar molecule, left over from diastatic enzyme action on starch.

Dextrose – Equivalent to Glucose, but with a mirror-image molecular structure.

Diastatic Power – The amount of diastatic enzyme potential that a malt contains.

Dimethyl Sulfide (DMS) – A background flavor compound that is desirable in low amounts in lagers, but that at high concentrations tastes of cooked vegetables.

Endosperm – The nutritive tissue of a seed, consisting of carbohydrates, proteins, and lipids.

Enzymes – Protein-based catalysts that effect specific biochemical reactions.

Esters – Aromatic compounds formed from alcohols by yeast action. Typically smell fruity.

Ethanol – The type of alcohol in beer formed by yeast from malt sugars.

Extraction – The soluble material derived from barley malt and adjuncts. Not necessarily fermentable.

Fatty Acid – Any of numerous saturated or unsaturated aliphatic monocarboxylic acids, including many that occur in the form of esters or glycerides, in fats, waxes, and essential oils.

Fermentation – The total conversion of malt sugars to beer, defined here as three parts, adaptation, primary, and secondary.

Finings – Ingredients such as isinglass, bentonite, Irish moss, etc, that act to help the yeast to flocculate and settle out of finished beer.

Flocculation – To cause to group together. In the case of yeast, it is the clumping and settling of the yeast out of solution.

Fructose – Commonly known as fruit sugar, fructose differs from glucose by have a ketone group rather than an aldehydic carbonyl group attachment.

Fusel Alcohol – A group of higher molecular weight alcohols that esterify under normal conditions. When present after fermentation, fusels have sharp solvent-like flavors and are thought to be partly responsible for hangovers.

Gelatinization – The process of rendering starches soluble in water by heat, or by a combination of heat and enzyme action, is called gelatinization.

Germination – Part of the malting process where the acrospire grows and begins to erupt from the hull.

Glucanase – An enzyme that act on beta glucans, a type of gum found in the endosperm of unmalted barley, oatmeal, and wheat.

Glucose – The most basic unit of sugar. A single sugar molecule.

Gravity – Like density, gravity describes the concentration of malt sugar in the wort. The specific gravity of water is 1.000 at 59F. Typical beer worts range from 1.035 – 1.055 before fermentation (Original Gravity).

Grist – The term for crushed malt before mashing.

Hardness – The hardness of water is equal to the concentration of dissolved calcium and magnesium ions. Usually expressed as ppm of (CaCO3).

Hopback – A vessel that is filled with hops to act as a filter for removing the break material from the finished wort.

Hops – Hop vines are grown in cool climates and brewers make use of the cone-like flowers. The dried cones are available in pellets, plugs, or whole.

Hot Break – Proteins that coagulate and fall out of solution during the wort boil.

Hot Water Extract – The international unit for the total soluble extract of a malt, based on specific gravity.

HWE is measured as liter*degrees per kilogram, and is equivalent to points/pound/gallon (PPG) when you apply metric conversion factors for volume and weight. The combined conversion factor is 8.3454 X PPG = HWE.

Hydrolysis – The process of dissolution or decomposition of a chemical structure in water by chemical or biochemical means.

Infusion – A mashing process where heating is accomplished via additions of boiling water.

International Bittering Units (IBU) – A more precise unit for measuring hops. Equal to the AAU multiplied by factors for percent utilization, wort volume and wort gravity.

Invert Sugar – A mixture of dextrose and fructose found in fruits or produced artificially by the inversion of sucrose (e.g. hydrolyzed cane sugar).

Irish Moss – An emulsifying agent, Irish moss promotes break material formation and precipitation during the boil and upon cooling.

Isinglass – The clear swim bladders of a small fish, consisting mainly of the structural protein collagen, acts to absorb and precipitate yeast cells, via electrostatic binding.

Krausen (kroy-zen) – Used to refer to the foamy head that builds on top of the beer during fermentation. Also an advanced method of priming.

Lactose – A nonfermentable sugar, lactose comes from milk and has historically been added to Stout, hence Milk Stout.

Lag Phase – The period of adaptation and rapid aerobic growth of yeast upon pitching to the wort. The lag time typically lasts from 2-12 hours.

Lager – A beer brewed from a bottom-fermenting yeast and given a long cool fermentation.

Lauter – To strain or separate. Lautering acts to separate the wort from grain via filtering and sparging.

Lipid – Any of various substances that are soluble in nonpolar organic solvents, and that include fats, waxes, phosphatides, cerebrosides, and related and derived compounds. Lipids, proteins, and carbohydrates compose the principal structural components of living cells.

Liquefaction – As alpha amylase breaks up the branched amylopectin molecules in the mash, the mash becomes less viscous and more fluid; hence the term liquefaction of the mash and alpha amylase being referred to as the liquefying enzyme.

Lupulin Glands – Small bright yellow nodes at the base of each of the hop petals, which contain the resins utilized by brewers.

Maillard Reaction – A browning reaction caused by external heat wherein a sugar (glucose) and an amino acid form a complex, and this product has a role in various subsequent reactions that yield pigments and melanoidins.

Maltose – The preferred food of brewing yeast. Maltose consists of two glucose molecules joined by a 1-4 carbon bond.

Maltotriose – A sugar molecule made of three glucoses joined by 1-4 carbon bonds.
Mash – The hot water steeping process that promotes enzymatic breakdown of the grist into soluble, fermentable sugars.

Melanoidins – Strong flavor compounds produced by browning (Maillard) reactions.
Methanol – Also known as wood alcohol, methanol is poisonous and cannot be produced in any significant quantity by the beer making process.

Modification – An inclusive term for the degree of degradation and simplification of the endosperm and the carbohydrates, proteins, and lipids that comprise it.

Peptidase – A proteolytic enzyme which breaks up small proteins in the endosperm to form amino acids.

pH – A negative logarithmic scale (1-14) that measures the degree of acidity or alkalinity of a solution for which a value of 7 represents neutrality. A value of 1 is most acidic, a value of 14 is most alkaline.

Phenol, Polyphenol – A hydroxyl derivative of an aromatic hydrocarbon that causes medicinal flavors and is involved in staling reactions.

Pitching – Term for adding the yeast to the fermenter.

Plato – Plato, Balling and Brix are nearly identical units and are the standard for the professional brewing industry for describing the amount of available extract as a weight percentage of cane sugar in solution, as opposed to specific gravity. Eg. 10 °Plato is equivalent to a specific gravity of 1.040.

Points per Pound per Gallon (PPG) – The US homebrewers unit for total soluble extract of a malt, based on specific gravity. The unit describes the change in specific gravity (points) per pound of malt, when dissolved in a known volume of water (gallons). Can also be written as gallon*degrees per pound.

ppm – The abbreviation for parts per million and equivalent to milligrams per liter (mg/l). Most commonly used to express dissolved mineral concentrations in water.

Primary Fermentation – The initial fermentation activity marked by the evolution of carbon dioxide and Krausen. Most of the total attenuation occurs during this phase.

Priming – The method of adding a small amount of fermentable sugar prior to bottling to give the beer carbonation.

Protease – A proteolytic enzyme which breaks up large proteins in the endosperm that would cause haze in the beer.

Proteolysis – The degradation of proteins by proteolytic enzymes e.g. protease and peptidase.

Racking – The careful siphoning of the beer away from the trub.

Saccharification – The conversion of soluble starches to sugars via enzymatic action.

Sanitize – To reduce microbial contaminants to insignificant levels.

Secondary Fermentation – A period of settling and conditioning of the beer after primary fermentation and before bottling.

Sparge – To sprinkle. To rinse the grainbed during lautering.

Sterilize – To eliminate all forms of life, especially microorganisms, either by chemical or physical means.

Sterols – Any of various solid steroid alcohols widely distributed in plant and animal lipids.

Sucrose – This disaccharide consists of a fructose molecule joined with a glucose molecule. It is most readily
available as cane sugar.

Tannins – Astringent polyphenol compounds that can cause haze and/or join with large proteins to precipitate them from solution. Tannins are most commonly found in the grain husks and hop cone material.

Trub (trub or troob) – The sediment at the bottom of the fermenter consisting of hot and cold break material, hop bits, and dead yeast.

Wort (wart or wert) – The malt-sugar solution that is boiled prior to fermentation.

Zymurgy – The science of brewing and fermentation.

Experimental Beer

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34C. Experimental Beer

This is explicitly a catch-all category for any beer that does not fit into an existing style description. No beer is ever “out of style” in this style, unless it fits elsewhere. This is the last
resort for any beer entered into a competition.

Overall Impression:
Varies, but should be a unique experience.





This style is the ultimate in creativity, since it cannot represent a well-known commercial beer (otherwise it would be a clone beer) and cannot fit into any other existing Specialty-Type style (including those within this major category).

Mixed Style Beer

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34B. Mixed-Style Beer

This style is intended for combinations of existing styles (Classic Beers or Specialty-Type) that are not defined elsewhere in the guidelines. If a ‘mixed-style beer’ does fit another style, do not enter it here.

Overall Impression:
Based on the declared base styles. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink.

Based on the declared base styles.

Based on the declared base styles.

Based on the declared base styles.

Based on the declared base styles.

Intended for Specialty-Type combinations of styles not described elsewhere as Specialty-Type Beers, or as hybrid or fusion beers between other existing styles.