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.

Heated brewing water.

A catch-all given to special beers made for Christmas and New Year celebrations. These ales are typically higher in alcohol (5.5%-14%) and are distinguished by the inclusion of dark flavored malts, spices, herbs, and fruits.

A Christmas custom in medieval England that involved the consumption of copious amounts of hot ale. 

The Volstead Act was passed by Congress on October 28, 1919, to provide for the enforcement of the 18th Amendment, more popularly known as the Prohibition Amendment.

A beer drunk in 18th century London made up of three types of beer, commonly pale ale, mild (fresh brown beer), and stale (matured brown beer). 

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

An adjunct commonly used in Belgian beer. Candi sugar can range from light to dark and is typically used in a liquid form by heating beet sugar with water and salts to caramelize the sugar. Many homebrewers use candi sugar in crystallized, hard candy form. 

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

An effervescent form of Kellerbier. It is brewed with more highly kilned malt than Kellerbier, so it is a slightly darker amber beer than Kellerbier.

A tavern or bar where the owner is required to purchase some or all of its products from a single manufacturer.

An English term from when it was the woman's responsibility to make sure the men of her house were well-supplied with beer.

A term that refers to the cleanliness of a vessel used to drink beer.

An herb mixture used to flavor and preserve beer before hops became commonly used in the 15th and 16th centuries in Europe.

A device for measuring pressure.

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.

Brewers who do not own a brick and mortar brewery but rather brew beer at various breweries. Itinerant or transient brewers typically release their beers under their own label but may have several projects going at the same time at different breweries.

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.