We sometimes assume our regular readers understand most of the beer terminology we use. But even after more than 15 years of publishing at American Craft Beer, we still occasionally run into beer terms that send us looking for a quick refresher.

So why not revisit some of the basics? Can’t hurt. And don’t hate us if some of these seem pretty obvious. Everybody starts somewhere.

Here are 10 essential beer terms that can help make your next drinking experience a little more informed.

ABV (Alcohol by Volume): A standard measurement of how much alcohol is contained in a beverage. Generally speaking, a higher ABV means a stronger beer.

IBU (International Bitterness Units): A scale used to measure a beer’s bitterness, usually coming from hops. Higher IBUs typically indicate a more bitter beer.

Malt: Germinated cereal grains that are dried in a process called malting. Malt contributes flavor, color, sweetness, and body to beer.

Hops: The flowers of the hop plant, used mainly for bitterness, flavor, aroma, and stability. Hops can add everything from citrus and pine notes to floral and tropical flavors.

Lager: A style of beer fermented and conditioned at low temperatures. Lagers are generally crisp, clean-tasting, and refreshing.

Ale: A beer brewed using a warmer fermentation process, often resulting in fuller-bodied and fruitier flavors.

Yeast: Microorganisms that convert sugars into alcohol and carbon dioxide during fermentation. Different yeast strains can create dramatically different flavors and aromas.

Fermentation: The brewing process in which yeast converts sugars in the wort into alcohol and carbon dioxide, ultimately creating beer.

Wort: The sweet liquid extracted during the mashing stage of brewing. Wort contains the sugars that yeast later ferments into alcohol.

Cask-Conditioned: Beer that undergoes secondary fermentation inside a cask and is served without added nitrogen or carbon dioxide pressure.

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Want more beer lingo?

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Beer Jargon: The New England / Hazy/ Juicy IPA