Beer which, though not brewed by monks, is nevertheless associated with a particular abbey (usually due to being brewed to an old abbey recipe). Leffe is the most well-known example - most Leffe beer is brewed at the Interbrew plant in Leuven nowhere near the Abbaye de Leffe.
Proper geekish beer term: Autolytic or Autolysed. Floweriness commonly associated with beers that have been aged on yeast too long. It can also sometimes be described as meaty
To force air/oxygen into your wort. Generally by "shaking like crazy" some homebrewers will use an oxygen stone, air pump, shake method or even a wine degasser.
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