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 more than 50 other food glossaries, chock-full of information about your favorite foods.
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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. Usually it is a golden ale that may have been blended with a lager.
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.
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.
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.
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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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