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

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

Under Gabriel Sedlmayr the Younger, Spaten was at 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 barrel-shaped container used for the production, storage, and service of cask-conditioned beer

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

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.

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.

The alcohol distribution system made up of importers or producers; distributors; and retailers that was set up in the United States after the repeal of Prohibition.

An extremely strong beer made through a process called "freeze distilling," which separates the water from the alcohol and sugars to concentrate them.

The mythical King of Beer.

Kölsch brewpub waiters.

An inexpensive, mass-produced, UK-built pub cellar tank that was fabricated in the 1950s and 1960s.

A sour, smoked, lower-gravity historical German wheat beer.

Decoction mashing is removing part of the mash, boiling it, and then returning it to the main mash, which is held at a constant temperature.

Four varieties of hops known for their delicate, elegant, herbal, and floral aromas as well as being the products of their terroir, which is their history of having been grown in and having adapted to their home territories.

A beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of carbon dioxide.