Here’s a little craft beer jargon dictionary:

ABV - stands for

‘alcohol by volume’ which is a measurement of the alcohol content or strength as a percentage.

ALES - beers fermented with top-fermenting yeast, they are typically fermented at warmer temperatures than lagers, and are often served warmer.

BITTERNESS - in beer is caused by the tannins and hops. The amount of bitterness in a beer is one of the defining characteristics of a beer style.

BODY - the consistency, thickness and mouthfilling property of a beer.

DDH - double dryhopped, simply means using twice as many hops as you would normally use for the same beer.

DRY HOPPING - when hops are added late in the brewing process to increase the hop aroma of a finished beer without significantly affecting its bitterness.

HOPS - it’s a green cone-shaped flower of the Humulus lupulus plant. They give the beer a particular flavour and aroma.

- stands for India pale ale. This is a beer that was created in England and was then exported overseas. Its name is a result of its popularity with British troops stationed in India in the 19th century.

IPA

MILKSHAKE IPA - the use of lactose and fruit gives a smooth, delightful mouthfeel.

NEIPA - a very popular style, a New England

IPA has a tropical fruit hop aroma and flavour, dry-hopped to the point of being hazy, smoother and less bitter than typical IPAS.

PALE ALE - a lightly hopped beer with low bitterness.

PORTER - a style of beer that was developed in London in the early 18th century, dark in appearance owing to the use of brown malt and popular with street and river porters.

- typically lower-alcohol beer (under 5%).

SESSION BEER

SOUR - beer with an intentionally acidic or sour taste.