Terminology

Alcohol By Volume (ABV) - Amount of alcohol in beer expressed as a percentage of total beer volume.

Ale - A beer brewed with top fermented yeast at warm temperatures.

Beer - Any fermented beverage made from barley malt or other cereal grains.

Beer Junkie - Us, just your average every day run of the mill folks who happen to be extremely passionate about all things beer.  We'll share a beer with anyone and won't put them down because they may not like our favorite beer.  We also don't look down our noses or make people feel too stupid to want to expand their beer horizons.  I could go on but I think that you get the picture...

Chocolate(malt) - Dark brown roasted malt.

Dry Hopped - A process in which hops are added into the tanks at the end of fermentation to lend additional hop qualities.

Fermentation - A chemical process in which yeast converts sugar into alcohol and carbon dioxide.

Hop - is a vigorous climbing herbaceous perennial that is used in beer to give it bitterness and create aromas.

IBU (International Bitterness Unit) - A means by which to measure bitterness in beer.

India Pale Ale (IPA) - is an ale that is light amber to copper in colour, medium to medium-high alcohol by volume, with hoppy, bitter and sometimes malty flavor. IPA is a style of beer that is usually included in the broader category of pale ale.  It was first brewed in England in the 18th century.  Today, IPA is a popular style of beer among American craft brewers. - Wikipedia

Lager - A beer brewed with bottom fermenting yeast at cold temperatures.

Malt - Barley or other grain that has been germinated, then dried or roasted.

Microbrew - a beer from a brewery that produces less than 15,000 barrels per year.

Pasteurization - A process in which beer is heated to remove impurities and sterilize it before bottling or canning.

Wet Hopped - Beer made with the addition of fresh undried hops which imparts much stronger, and different, flavour and aroma qualities to the beer than what dried hops would do.

Yeast - Unicellular fungi that is responsible for the fermentation process.