“Body” refers to a drink’s mouthfeel. A low-body brew feels thinner and goes down easily, while a high-body beer coats your mouth and lingers.

The Brewer’s Association defines craft beer as being produced in small, independent breweries that emphasize quality, flavor and innovation.

Fermentation is the process by which yeast consumes the sugars in wort and produces alcohol and carbon dioxide. 

The “head” of a beer is the foamy, frothy white top that appears when poured. It is caused by the carbon dioxide bubbles rising to the top. 

During the brewing process, flowers from the hop plant are added to enhance bitterness, flavor, and aroma to the beer.

“Mashing” is the process of soaking malted grains in water to release their sugar. 

A small brew operation that typically produces less than 15,000 barrels of beer per year.

This is a microorganism that “eats” sugars and produces alcohol as a result.