| Alcohol-free beer | Beer that contains less than 0,5% alcohol by volume, making it suitable for those who want to avoid alcohol consumption |
| Altbier | A traditional German ale from Düsseldorf, known for its dark amber color and malty flavor with a balanced hop bitterness |
| Barley | A grain used as a primary ingredient in beer production, providing starches that are converted into fermentable sugars |
| Beer | An alcoholic beverage made from the fermentation of cereal grains, primarily barley, and flavored with hops |
| Beer belly | A colloquial term for a protruding abdomen caused by excessive beer consumption |
| Beer boot | A novelty drinking vessel shaped like a boot, often used for fun and celebration |
| Beer bottle | A glass container used to package beer for individual consumption and distribution |
| Beer can | A metal container used for packaging beer, typically for easier transport and storage |
| Beer cellar | A storage area, usually below ground, where beer is kept to age and preserve its quality |
| Beer garden | An outdoor space where beer is served, often associated with social gatherings and events |
| Beer glass | A vessel used to drink beer, designed to enhance the experience by keeping the beer cold and allowing for proper appreciation of its aroma |
| Beer keg | A large container used for storing and serving beer in bulk, commonly found in bars and at events |
| Beer mat | A small object placed under a glass or cup to protect surfaces from moisture and spills |
| Beer mug | A large, sturdy container used to serve and drink beer, often made of ceramic or glass |
| Beer service | The process of serving beer to customers, whether in a bar, restaurant, or at an event |
| Beer sommelier | A professional expert in selecting, recommending, and serving different types of beer, similar to a wine sommelier |
| Beer tap | The equipment used to dispense beer from a keg, controlling the flow of beer into the glass |
| Beer type | A category that describes various styles and varieties of beer based on ingredients, brewing methods, and flavor characteristics |
| Black beer | A dark-colored beer with intense, roasted flavors, ranging from deep brown to black |
| Bock beer | A strong, dark beer from Germany with a high alcohol content and a rich, malty flavor |
| Bottom-fermented beer | Beer fermented at cooler temperatures, resulting in a clean and smooth taste |
| Brewer | A person who makes beer professionally, also known as a master brewer or brewmaster |
| Brewery | A facility or establishment dedicated to the production of beer |
| Brewing | The process of making beer, which includes fermenting grains with yeast and hops to produce the final beverage |
| Brewing kettle | Equipment used in the beer-making process to boil the wort and extract flavors from hops |
| Carbonation | The presence of carbon dioxide in beer, which provides bubbles and effervescence |
| Craft beer | Beer produced in small batches by independent brewers, known for its diverse flavors and traditional production methods |
| Dark beer | A type of beer characterized by its darker color, which can range from brown to black, with robust and toasted flavors |
| Draft/light beer | A beer that is lighter in flavor or lower in alcohol, served from a draft system |
| Drinking temperature | The ideal temperature at which beer should be served to best appreciate its flavor and aroma |
| Doppelbock | A stronger and more robust version of Bock beer with higher alcohol content and a more intense malty flavor |
| Draft beer | Beer served directly from a keg rather than a bottle or can, often fresher with different carbonation levels |
| EBC (colour scale) | A measurement used to quantify the color of beer, with higher values indicating darker colors |
| Export beer | A high-quality beer often made for export markets, known for its balanced flavor and premium characteristics |
| Fermentation | The process by which yeast converts sugars in the wort into alcohol and carbon dioxide, producing beer |
| Filtration | The process of removing solid particles and sediments from beer to clarify and stabilize it |
| First tapping | The act of opening a beer barrel for the first time, often associated with special occasions or events |
| Flute | A tall, slender glass used for serving certain types of beer, such as wheat beers, to preserve carbonation and enhance aroma |
| Foam | The layer of bubbles that forms on the top of a beer when poured, contributing to its aroma and mouthfeel |
| Foam crown | A thick, creamy layer of foam on top of a beer, indicating good carbonation and quality |
| Hops | A plant whose flowers are used in brewing to add bitterness and aroma to beer |
| IBU (bitterness unit) | A measure of a beer's bitterness, based on the amount of hops used during brewing |
| Kölsch beer | A style of pale ale from Cologne, Germany, known for its light, refreshing flavor and golden color |
| Lager | A type of beer fermented at low temperatures, resulting in a clean, smooth taste |
| Maß (1-litre mug) | A large beer mug with a capacity of one liter, commonly used at festivals and in regions with traditions of large servings |
| Malt | Grain, usually barley, that has been germinated and dried for use in brewing beer |
| Malt beer | Beer made with a high malt content, resulting in a sweeter and often fuller-bodied beer |
| Mash | The mixture of water and malted grains before fermentation, rich in sugars that are converted into alcohol |
| Original gravity | The measure of the wort's density before fermentation, indicating the potential alcohol content of the beer |
| Pale lager | A light, golden beer characterized by its clean, crisp flavor, typically a type of lager |
| Pilsner | A pale, golden beer style from Pilsen, known for its light color and hoppy bitterness |
| Purity law | The German Beer Purity Law (Reinheitsgebot), which regulates the ingredients allowed in beer: water, barley, hops, and yeast |
| Shandy | A beverage made by mixing beer with lemonade or lemon-lime soda, resulting in a lighter, refreshing drink |
| Small beer | A term for a small quantity of beer or used informally to refer to a modest amount of beer |
| Smoked beer | Beer made with smoked malts, imparting a distinct smoky flavor |
| Stange (beer glass) | A tall, narrow glass used specifically for serving Kölsch beer, designed to keep it cold and highlight its aroma |
| Tapping | The process of opening a beer barrel to serve the beer, commonly used in the context of events or bars |
| Top-fermented beer | Beer fermented at warmer temperatures, producing complex and varied flavors |
| To tap beer | The act of serving beer from a keg or barrel |
| Wheat beer | Beer brewed with a significant amount of wheat, known for its light, smooth flavor and often cloudy appearance |
| Wheat beer glass | A specially designed glass for wheat beer, which helps to showcase its aroma and maintain carbonation |
| Yeast | Microorganisms essential for fermentation, converting sugars into alcohol and carbon dioxide |
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