Don’t fret! Just in case you want to impress the lady you've taken out for a round of beers (two bottles lang, promise), FHM is here to tutor you on some of the basic terms that you should know. Read up before you bottoms up!
1) Craft Beer
Beers that were made by small, independently owned breweries.
Fermentation is the first and main step in the beer-making process. There are two main ways of fermentation: top fermentation and bottom fermentation.
Top-fermentation is fermenting at warmer temperatures, which gives the beer fruiter flavors, higher alcohol content, and produces the type of beer we know as, Ales.
4) Bottom Fermentation
This second fermentation method uses yeast that typically sinks to the bottom of the vessel. This yeast produces Lagers.
Ales are beers that are fermented with top-fermenting yeast. They are typically fruiter in flavor than Lagers.
Lagers are fermented with a different type of yeast, known as bottom-fermenting yeast. Beers like these usually have smoother and crisper flavors.
7) Alcohol by Volume (ABV)
The ABV, or Alcohol By Volume, is a measurement of just how high the percentage volume of alcohol is per volume of beer.
8) International Bitterness Units (IBU)
The IBU, or International Bitterness Units, determines the level of bitterness that you taste.
Hops are one of the most basic ingredients in beer, apart from the yeast and grain. It adds that bitter flavor you taste when you sip your beer.
Barley, the seed of a grain, is another main ingredient used in brewing beer.
Malt is produced after the barley has been processed. The barley must steep in water and go through a germination period. After, it must be dried to stop germination.
The process of introducing carbon dioxide into beer, either created during fermentation or injected later.
Thickness and mouth-filling property of a beer described as "full or thin bodied."
14) Head Retention
Head Retention is a measurement of the amount of time (in seconds) it will take for the foam at the top of the beer (1 inch) to reside.