Term
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Definition
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Term
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Definition
| Very light (sometimes watery) body. Very highly carbonated with slight carbonic bite on the tongue. |
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Term
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Definition
| Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue. |
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Term
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Definition
| Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation. |
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Term
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Definition
| Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression. |
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Term
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Definition
| Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue. |
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Term
| International Amber Lager |
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Definition
| Light to medium body. Medium to high carbonation. Smooth; some examples can be creamy. |
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Term
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Definition
| Light to medium-light body. Smooth with a light creaminess. Medium to high carbonation. |
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Term
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Definition
| Medium-light to medium body. Moderate carbonation. |
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Term
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Definition
| Medium body. Moderate to low carbonation. |
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Term
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Definition
| Medium-full to medium body. Soft and round, often with a gentle creaminess. Moderate to low carbonation. |
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Term
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Definition
| Medium to medium-full body, considerable mouthfeel without being heavy or cloying. Moderately creamy in texture. Smooth. Moderate to low carbonation. Can have a slight alcohol warmth in stronger versions. |
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Term
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Definition
| Medium body. Medium carbonation. Smooth, well-lagered character. |
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Term
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Definition
| Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all. |
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Term
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Definition
| Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. A light alcohol warming may be present. |
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Term
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Definition
| Light to very light body. Medium to high carbonation. Smooth, well-attenuated. |
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Term
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Definition
| Medium-light to medium body (most are medium-light). Medium to medium-high carbonation. Smooth and generally crisp and well-attenuated. |
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Term
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Definition
| Medium body, medium carbonation. Smooth but crisp. |
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Term
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Definition
| Medium-light body. Medium to high carbonation. |
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Term
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Definition
| Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden. |
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Term
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Definition
| Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate. |
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Term
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Definition
| Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency. |
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Term
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Definition
| Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. |
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Term
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Definition
| Medium-bodied. Smooth. Medium to medium-high carbonation, although can be lower when served from the cask. Astringency low to none. Despite being very full of flavor, is light-bodied enough to be consumed as a gravity-fed session beer in its home brewpubs in Düsseldorf. |
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Term
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Definition
| Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl. |
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Term
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Definition
| Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression. |
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Term
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Definition
| Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. The use of continental Munich-type malts should provide a richness, not a harsh or biting astringency. |
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Term
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Definition
| Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts. |
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Term
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Definition
| Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn. |
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Term
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Definition
| Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors. |
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Term
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Definition
| Generally quite full-bodied and smooth, with a well-aged alcohol warmth. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. |
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Term
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Definition
| Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high to very high carbonation. Always effervescent. |
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Term
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Definition
| Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. Effervescent. |
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Term
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Definition
| Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation. |
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Term
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Definition
| Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation. |
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Term
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Definition
| Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation. |
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Term
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Definition
| Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high. |
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Term
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Definition
| Light to medium body. Low to moderate carbonation on draught, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth, but this character should not be too high. |
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Term
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Definition
| High to very high carbonation, giving mouth-filling bubbles and a crisp, spritzy carbonic bite. Medium to medium-full body, tending to the higher side if poured with yeast. Smooth but gassy. Stronger versions may have a light alcohol warmth, but lower alcohol versions will not. Very well-attenuated; should not have any residual sweetness. |
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Term
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Definition
| Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation despite a supportive malt presence. A low, smooth alcohol warming can and should be sensed in stronger (but not all) versions. |
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Term
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Definition
| Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity. |
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Term
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Definition
| Medium-light to medium body. Medium to medium-high carbonation. |
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Term
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Definition
| Medium-light to medium body. Moderately-low to moderately-high carbonation. Light to moderate creamy texture. |
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Term
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Definition
| Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy. |
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Term
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Definition
| Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy. |
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Term
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Definition
| Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy. |
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Term
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Definition
| Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel (not required). Moderate carbonation. Smooth. Moderately attenuated. |
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Term
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Definition
| Medium-light to medium-full body, with a somewhat creamy character (particularly when served with a nitro pour). Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. May have a light astringency from the roasted grains, although harshness is undesirable. |
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Term
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Definition
| Medium-full to full body, with a somewhat creamy character. Moderate carbonation. Very smooth. May have a light astringency from the roasted grains, although harshness is undesirable. A slightly warming character may be detected. |
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Term
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Definition
| Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. |
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Term
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Definition
| Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. |
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Term
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Definition
| Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation. |
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Term
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Definition
| Medium-full to full body, often with a smooth, sometimes creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation. |
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Term
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Definition
| Medium to full, chewy body. Alcohol warmth is often evident and always welcome. Low to moderate carbonation. Smooth texture. |
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Term
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Definition
| Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional. |
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Term
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Definition
| Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation. |
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Term
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Definition
| Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present. Carbonation may be low to moderate, depending on age and conditioning. |
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Term
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Definition
| Medium-light to medium body. Medium to high carbonation. Smooth without being heavy. |
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Term
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Definition
| Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency and harshness. |
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Term
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Definition
| Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth. |
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Term
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Definition
| Medium-bodied. Medium to medium-high carbonation. |
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Term
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Definition
| Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation. |
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Term
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Definition
| Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong. |
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Term
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Definition
| Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot. |
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Term
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Definition
| Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. |
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Term
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Definition
| Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. |
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Term
| Specialty IPA - Belgian IPA |
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Definition
| The body is medium to light and varies due to carbonation level and adjunct use. Carbonation level is medium to high. Some higher alcohol versions may be warming although this may not be readily apparent. |
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Term
| Specialty IPA - Black IPA |
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Definition
| Smooth, medium-light to medium-bodied mouthfeel without significant hop- or (especially) roasted malt-derived astringency. Dry-hopped versions may be a bit resiny. Medium carbonation. A bit of creaminess may be present but is not required. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. |
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Term
| Specialty IPA - Brown IPA |
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Definition
| Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. |
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Term
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Definition
| Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. |
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Term
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Definition
| Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. |
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Term
| Specialty IPA - White IPA |
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Definition
| Medium-light body with medium to medium-high carbonation. Typically no astringency, although highly spiced examples may exhibit a light astringency which is not distracting. |
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Term
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Definition
| Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warming acceptable. |
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Term
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Definition
| Medium to full body. An alcohol warmth may be present, but not be excessively hot. Any astringency present should be attributable to bold hop bitterness and should not be objectionable on the palate. Medium-low to medium carbonation. |
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Term
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Definition
| Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be noticeable but smooth. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. |
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Term
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Definition
| Medium-full to full bodied and chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warming may also be present. |
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Term
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Definition
| Light body. Very high carbonation. No sensation of alcohol. Crisp, juicy acidity. |
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Term
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Definition
| Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. |
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Term
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Definition
| Medium to medium-full body. Low to moderate carbonation. No astringency. |
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Term
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Definition
| Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. As a rule of thumb, lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age. |
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Term
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Definition
| Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Highly carbonated. |
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Term
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Definition
| Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Carbonation can vary from sparkling to nearly still (must be specified). |
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Term
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Definition
| Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy. |
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Term
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Definition
| Medium to medium-light body. Smooth palate. Alcohol level is restrained, and any warming character should be low if present. Medium to medium-high carbonation. |
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Term
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Definition
| Medium to medium-light (lean) body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should be very smooth and never hot. |
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Term
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Definition
| Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy. |
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Term
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Definition
| Light to medium body. Alcohol sensation varies with strength, from none in table version to light in standard versions, to moderate in super versions. However, any warming character should be fairly low. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. In versions with sourness, a low to moderate tart character can add a refreshing bite, but not be puckering (optional). |
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Term
| Belgian Golden Strong Ale |
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Definition
| Very highly carbonated; effervescent. Light to medium body, although lighter than the substantial gravity would suggest. Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. |
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Term
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Definition
| Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth. |
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Term
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Definition
| Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy. |
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Term
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Definition
| Medium-light to medium body, although lighter than the substantial gravity would suggest. Highly carbonated. The alcohol content is deceptive, and has little to no obvious warming sensation. Always effervescent. |
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Term
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Definition
| High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied. |
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Term
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Definition
| High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel. |
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Term
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Definition
| Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture. |
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Term
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Definition
| Tingly acidity. High carbonation. Medium to medium-light body. |
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Term
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Definition
| Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity. |
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Term
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Definition
| Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No noticeable alcohol warmth. |
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Term
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Definition
| Medium body with a moderately rich, creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels. |
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Term
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Definition
| Medium light to medium body, moderate carbonation, low to moderate creaminess. May have a slight astringency from the dark malts. |
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Term
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Definition
| Medium to medium-full body. High carbonation. Moderately creamy. |
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Term
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Definition
| Thick, viscous, and heavy with protein (no boil means no hot break). Nearly still to medium-low carbonation. Strongly warming from the alcohol level and young age, but often masked by sweetness. |
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Term
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Definition
| Variable by base style. Generally a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable. |
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Term
| Mixed-Fermentation Sour Beer |
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Definition
| Variable by base style. Generally a light body, almost always lighter than what might be expected from the base style. Generally moderate to high carbonation, although often lower in higher alcohol examples. |
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Term
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Definition
| Variable by base style. Generally a light body, lighter than what might be expected from the base style. Generally moderate to high carbonation; carbonation should balance the base style if one is declared. The presence of tannin from some fruit or wood can provide a slight astringency, enhance the body, or make the beer seem drier than it is. |
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Term
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Definition
| Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Smaller and darker fruit have a tendency to add a tannic depth that should overwhelm the base beer. |
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Term
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Definition
| Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable. |
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Term
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Definition
| Same as fruit beer, although depending on the type of sugar added, could increase or decrease the body. |
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Term
| Spice, Herb, or Vegetable Beer |
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Definition
| Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable. |
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Term
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Definition
| A wide range of interpretations is possible. Body is generally medium to full, and a certain malty and/or vegetable-based chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects. |
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Term
|
Definition
| A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects. |
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Term
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Definition
| Same as the base beer, although many additional grains will tend to increase the body (oats, rye) and increase the viscosity, while some may decrease the body (GF grains) resulting in thinness. |
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Term
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Definition
| Same as the base beer, although depending on the type of sugar added, could increase or decrease the body. |
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Term
| Classic Style Smoked Beer |
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Definition
| Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate. |
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Term
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Definition
| Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate. |
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Term
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Definition
| Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none, and never distracting. |
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Term
|
Definition
| Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Usually exhibits additional alcohol warming. Higher alcohol levels should not result in “hot” beers; aged, smooth flavors are most desirable. Tart or acidic characteristics should be low to none. |
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Term
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Definition
| Based on declared clone beer. |
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Term
|
Definition
| Based on the declared base styles. |
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Term
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Definition
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