Beer & Brewing Glossary

Following fermentation of top-fermented beers, the yeast and carbon dioxide are joined and rise to the surface in the fermentation vat at temperatures of 15° – 20°C.

Full bodied beer with a viscous mouthfeel. Unusual in beer.

Rich beer with a pleasing texture and mouthfeel that is well balanced.

The Original Gravity (OG) of a beer is the specific gravity of the beer measured before fermentation has started.

Traditionally a very sweet dark lager. A Belgian-style is a sourish brown ale.