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

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

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

The chemistry and science of fermentation by yeast.

The removal of sugars and production of alcohol by yeast during fermentation.

Generally, esters are fruity and usually desirable, whereas phenols are spicy and usually undesirable. 

A method of fermentation by which all microorganisms necessary for fermentation are naturally occurring in the brewery and the brewer adds no cultures of microorganisms.