Denotes the right of a hop-growing locale in Germany to "seal" its hops. 

A beverage made from both malt and honey that is essentially part beer and part mead.

A cask that holds a quarter of a barrel, which is 10.8 US gallons or 9 Imperial gallons.

The period between adding yeast to wort and the beginning of fermentation.

Under Gabriel Sedlmayr the Younger, Spaten was on the forefront of brewery innovation. In 1844, Spaten became the first brewery outside of England to use steam power. In 1873, Spaten also became the first brewery to install a then-cutting edge refrigeration system. 

The practice in the colonial Royal Navy of sucking beer from a cask through a straw.

A brewing adjunct that is created by converting sucrose with either acids or enzymes to produce a mixture of glucose and fructose.

A barrel-shaped container used for the production, storage, and service of cask-conditioned beer

The brewing practice of putting one batch of wort "on top of" another.

A technique used by brewers during run-off or lautering as a method of freeing up a mash bed that has collapsed, colloquially known as a stuck mash.

A long-neck spout fitted to a cask beer engine featuring a tall arch resembling the long, curved neck of a swan.

The textual attributes of beer that produce a tactile sensation in the mouth.

The chemistry and science of fermentation by yeast.

A hearty snack consumed between the main meals of the day, sort of like a second breakfast.

A method to complete the lagering process quickly by allowing a greater surface area of yeast to be exposed to the circulating beer.

A building designed for drying hops before they are compressed, baled, or pelletized, packaged, and sold to brewers.

Known as one of the brewing world's most influential scientists and scholars, De Clerck founded the European Brewery Convention (EBC) and formulated both Moortgat Duvel and Chimay Blue.

A compound closely associated with the aromas of several popular American hop varieties that is characterized by rose-like, floral, and citrus fruit aroma and flavors.

In brewing, friability is a measure of the hardness of grains of malted barley.

An off flavor in beer that causes cheesy, rancid, putrid, and baby vomit-type flavors at concentrations above its beer flavor threshold.