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Alcohol by Volume: This is what most people think of when they talk about alcohol content in beer. It is the percentage of volume of alcohol per volume of beer. Most of our beers range from 4-7% Alc/Vol.

IBU (International Bitterness Units): A scale that expresses the bitterness in a beer. The higher the number, the more bitter the beer. 0-20 = low to mild bitterness, 21-40 = medium to high bitterness, 41 and higher = very bitter. Our IPA is approximately 65 IBU.

Specific Gravity (O.G. - Original Gravity): A measure of a substances density (thickness), The higher the number, the thicker the liquid (1.000 - 1.100). The higher the O.G. of a beer, the heavier it is and the more alcohol it has.

Ale: Generally, ales have fruity aroma and flavor characteristics, while lagers do not. They ferment at warmer temperatures than lagers, and they typically are not aged at cold temperature for an extended period of time.

Lager: Generally, Lagers (which lack fruity flavors) are smoother and crisper in character. The beer is stored (aged) at near-zero temperatures, for long periods of time, in order to precipitate yeast cells and proteins, and improve taste

Malted Barley: Barley that has been steeped in water, germinated, then dried in kilns. This process converts unusable starches to usable substances and sugars.

Yeast: A group of unicellular organisms, which convert sugars to alcohol and carbon dioxide. Also can contribute distinct flavors to certain styles of beers (ie. Hefeweizen, Belgian ales,..)

Mashing (Mash Tun): Mixing ground barley with hot water to convert starches to fermentable sugars and non- fermentable carbohydrates. It also extracts color from the barley.

Lauter Tun: Vessel in which the mash (barley and hot water mixture) settles and the grains are removed through straining. It has a false, slotted bottom that allows the hot water to pass through the grain while keeping the grain from flowing into the kettle.

Sparging: Spraying the spent grains in the mash tun with hot water to extract all sugars.

Wort: The liquid mixture that results from mashing the malt and boiling the hops, before it is fermented into beer. You could think of it as the hopped sugar water that comes out of the kettle. There has been no alcohol formed yet.

Dry Hopping: Adding fresh, "dry", whole hops to the beer in the fermenting tanks. This adds nothing but fresh hop aroma. Our IPA is dry hopped in both the fermenter and serving tank.

Brewpub: Restaurant that brews and primarily distributes its own beer within the restaurant.

Microbrewery: Brewery that brews beer to be bottled and keged for sale in bars, stores etc. Usually produces much more beer that brewpubs, but there are definitely exceptions.