We sometimes assume that our readers understand most of the beer terminology we use…But even after 10 years of publishing at American Craft Beer, we occasionally get blindsided by beer terms we have to look up to be sure that we know what we’re talking about.

With that in mind, we thought why not hit on some beer basics? Couldn’t hurt.

And don’t hate us if you find most of them kinda obvious. We had to start somewhere.

So here are ten essential beer industry terms, that understanding, will make for a better drinking experience.

ABV (Alcohol by Volume): A standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. Higher ABV means more alcohol.

IBU (International Bitterness Units): A scale that measures the bitterness of beer, derived from the hops used during brewing. Higher IBUs indicate a more bitter beer.

Malt: Germinated cereal grains that are dried in a process known as “malting.” Malts contribute to the beer’s flavor, color, and body.

Hops: The flowers of the hop plant used primarily as a bittering, flavoring, and stability agent in beer. They add bitterness, flavor, and aroma.

Lager: A type of beer that is fermented and conditioned at low temperatures. Lagers are typically clean-tasting and crisp.

Ale: A type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied, and fruity taste.

Yeast: Microorganisms that convert sugars into alcohol and carbon dioxide during fermentation. Different strains of yeast can produce varying flavors and aromas.

Fermentation: The process by which yeast converts sugars in the wort to alcohol and carbon dioxide, creating beer.

Wort: The liquid extracted from the mashing process during the brewing of beer. Wort contains the sugars that will be fermented by the yeast.

Cask-conditioned: Beer that is conditioned (including secondary fermentation) and served from a cask without additional nitrogen or carbon dioxide pressure.

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Want more beer jargon?

There’s this…

Beer Jargon: The New England / Hazy/ Juicy IPA