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.

"Trappist" is an appellation (i.e. a legal description with the enforceability of a trademark) meaning that only brewers who meet certain requirements are allowed to use the Trappist name. 

Orthonasal and retronasal olfaction send messages to your brain to tell it what you are eating or drinking. While you can taste five basic tastes (sweet, sour, bitter, salty, and umami), you can distinguish thousands of volatile chemical compounds.

The fullness or thickness of a beer on the tongue and palate. Body is part of mouthfeel, which is the tactile sensation beer produces in the mouth. Body is one of the physical qualities of a beer.

A fermented malt beverage that could not contain more than one half or one percent alcohol by volume produced and sold during Prohibition in the United States (1919-1933). It was the only type of "beer" that could be produced and sold legally.

Small glands within a hop cone that contain hop acids and essential oil. 

Alternative sources of extract used to replace a proportion of malt in a beer. Adjuncts can be liquid or solid. Familiar adjuncts include sugars, wheat, corn, rice, oats, sorghum, and millet. 

Reinheitsgebot turned 500 in 2016, making it the oldest, still valid food safety and consumer protection legislation.

A rudimentary sign used in medieval England to indicate that a household had freshly-brewed ale. If the household made wine as well, the pole had a bush of evergreens attached to it as well. 

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.

A person who conducts others through the world of fine beer and has completed the exams and requirements of the Cicerone Certification Program. There are four levels of Cicerone certification: Certified Beer Server, Certified Cicerone, Advanced Cicerone, and Master Cicerone.

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.