Obtaining the clear wort.

"Old" in German, a top fermenting style of German beer.

Beer mug/stein 

Bitterness is a taste sensation experienced between the tongue and palette. In beer it primarily comes from the contents of the hops

The German word for strong, denoting a strong beer brewed from barley malt. Bock beers are traditionally served in autumn, late winter and spring. It was originally brewed by top fermentation in the Hanseatic League town of Einbeck (beck >bock) in Lower Saxony, where it is still brewed (and known as Ur-Bock, the original bock). It was once a heavy dark beer brewed in winter for consumption in spring. German bock beers are now brewed by bottom fermentation and are usually dark brown. Pale bocks are increasing in popularity and a distinction is sometimes made between light bock beer and dark bock beer. Because the word bock also means billy goat in German, a goat is often represented on the labels of bockbier.

Bock beer

Brewing barley is beer’s most important ingredient.

Especially important for brewing the water requires purity and uniformity. Water must be neutral in taste, odor-free and free of micro-organisms.

Although not strictly a beer term, the editorial staff would be remiss if we did not include this VERY common term in our glossary.

Double Bock

After it is cooked, it is again returned to the mash tub where it warms the remainder of the mash. This is repeated three times in the Triple-Mash-Process.

Fasting beer (Lenten Beer) is an especially strong, nutritious beer which in earlier times was drunk during fasting periods as Lent. It was also called "liquid bread".

Oktoberfest has 14 large beer "tents" or beer halls

Green malt is the product resulting from the softening and sprouting of grain which then is dried and roasted to become malt.