a beer style brewed from barley malt with a top fermenting brewers yeast that ferments quickly, giving a sweet, full body and a fruity, and sometimes a butter-like, taste

The world's oldest and most popular alcoholic beverage. It is produced by the fermentation of sugars derived from starch-based material—the most common being malted barley; however wheat, corn and rice are also widely used, usually in conjunction with the barley.

Typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. There are differing versions. Top, Open and bottom being three

A 9 gallon cask.

A pub that is not bound by any agreements to sell any particular brewers products.

A beer served at a brewery's pub from another brewery.

A 54 gallon cask. Rarely found anymore.

Hops come from the flowers of Humulus lupulus, originally named by Pliny the Elder

An 18 gallon cask.

A publican (pub owner). Confusing as a pub landlord might actually be a tenant! The term originates from the days when an inn would provide lodgings.