LIKE THE IDEA OF CRAFT BEER BUT DON’T UNDERSTAND THE JARGON?

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.

IPA - stands for India pale ale. This is a beer that was created in England (Britain for

Daily Record) and was then exported overseas. Its name is a result of its popularity with British troops stationed in India in the 19th century.

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

MILKSHAKE IPA

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.

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

SOUR - beer with an intentionally acidic or sour taste