If you don't know a bitter from a hop, use this glossary as a quick study guide.  After you pass the test, treat yourself to an ale or a lager. Photo by Odelia | CSP.

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February 2005
Updated July 2009

Product Reviews / Main Nibbles / Beer

Beer Glossary

Page 3: Beer Types ~ C To E

This is Page 3 of an eight-page glossary of beer terms. Click on the black links below to visit other pages. Also see our 60 other food glossaries, chock-full of information about your favorite foods.

This glossary is protected by copyright and cannot be reproduced in whole or part.

CASK-CONDITIONED

Draft beer or ale that is neither filtered nor pasteurized and has a secondary fermentation and natural clarification in the cellar of the pub. This should produce a relatively clear brew with a light natural carbonation.

CHERRY KRIEK

See kriek.

CHOCOLATE BEER
Chocolate beer, which can be a lager, stout or other beer variety, has the subtle flavor of chocolate. This can be achieved by blending different types of roasted barley, adding real chocolate to the brew, or both. Some brewers use chocolate extract, some brew over cacao beans. Depending on the method, the beer will have a greater or lesser intensity of chocolate flavor, but the result is a slightly sweet brew that can be enjoyed with dessert or incorporated into one. Here’s a recipe for a chocolate stout float.

CREAM ALE

An American term for a very pale ale. Cream ale is an American creation, usually a blend of half lager and half golden ale. It is a good accompaniment to frankfurters and bratwurst.

Photo of pale ale with brick cheese on pumpernickel bread, accented with red onion and whole grain mustard (moutarde de meaux). Photo courtesy of Wisconsin Milk Marketing Board.

CREAM STOUT or MILK STOUT
A stout containing lactose, a sugar derived from milk. Because the lactose is not fermented by the beer yeast, it remains to add sweetness and body (plus calories) to the finished beer. Cream stout is for those who want the flavor of stout without the dry astringency common (think sweet malt instead of bitter roasted malt). Also called sweet stout. See stout.

DESSERT BEER
Fruit-flavored and chocolate-flavored beers are often enjoyed with dessert. Chocolate beer and stout are growing in popularity. See chocolate beer.

DOPPLEBOCK or DOUBLE BOCK
Dopplebock is German for extra-strong—around 7.5% alcohol by volume, or stronger. It is a bottom-fermented beer, tawny or dark brown in color. It’s a southern Germany spring specialty, seasonally brewed in March and April.

DORTMUNDER-STYLE LAGER or DORTMUNDER EXPORT
In the mid-19th century, several breweries in the city of Dortmund, Germany, began brewing beers in a new manner, switching from what had been dark malt that made dark beer, to the more expensive pils malt that made a gold lager (the Kronen brewery was the first to make the switch, in 1842). The new bottom-fermenting pale lager quickly gained popularity and became the main product of the industrial breweries founded in Dortmund in the second half of the 19th century. Initially, the beer was brewed at two strengths, Lagerbier and Export; but Export, the stronger beer, proved more popular and became known as Dortmunder Export. It is a well-balanced beer, with neither malt nor hops dominating. It complements most foods, and can be served with lighter fare such as salads, fish and chicken.

Photo of Dortmund-style lager courtesy of Great Lakes Brewing Co.

DUNKLEWEIZEN
A dark version of a wheat beer (“dunkel” is the German word for dark).

DRAFT BEER
Beer drawn from a keg. Bottled or canned beer labeled “Genuine Draft” implies that it, like most beer pumped from kegs, is unpasteurized. However, it is sterile filtered for longer shelf life.

DRAUGHT
The British spelling of draft. It is pronounced “draft.”

DRY BEER
Adapted and named by the Japanese after the popular German beer, Diat Pils, a low-carb Pilsner fermented to higher alcohol. American Dry Beer has standard alcohol levels, little taste and no finish.

EISBIER or ICE BEER
A higher-alcohol beer produced by chilling it below 32°F (0°C) and filtering out the ice crystals that form.

ENGLISH BEER
English beer styles include barley wine, bitter, brown ale, imperial stout, India pale ale (IPA), mild ale, old ale, porter and stout.

Continue To Page 4: Terms Beginning With F To K

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Some terms in this glossary are © 2005 National Beer Wholesalers Association. All rights reserved. Other content is © Lifestyle Direct Inc. All rights reserved.

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