A large oaken barrel used for either long term fermentation or primary fermentation, particularly for wild farmhouse and sour beer styles. Pronounced FOOD-er and sometimes spelled foedre or foudre.

A sour, fruity, red wine-like Belgian ale, known as the Burgundy of Belgium. It is more wine-like than any other beer style.

Also known as the "Gustator Cervisiae," it was the ale-connor's job to go from ale house to ale house, tasting the beers and certifying them to be of good enough quality to drink. If the ale-connor judged the ale to be undrinkable, he could take the offending brewer to the manor court to make restitution.

When a brewer makes a parti-gyle, they first make a strong beer, such as a barleywine, that uses a lot of grain, then remash the leftover grain and use the wort from the second mash to make a weaker beer.