This sour and fruity Belgian beer style comes in flavours such as cherry, raspberry, peach, and apple.

These two gases are commonly used to dispense draft beer.

The amount of time most beer needs to age after it leaves the brewery.

This glass is used for strong ales like barley wine and is often associated with brandy.

Common compound in beer causing a butter or butterscotch aroma.

This Belgian beer styles is often described as like a fine red wine.

Very dark beers are sometimes dispensed into a glass using one of these devices.

Bottled beer, kept refrigerated, can last this long.

Bottled beer, kept refrigerated, can last this long?

Common compound in beer causing a cooked corn or vegetable aroma.

Of the styles Flander’s Red, Oud Bruin, Lambic, Gueze and Fruit lambic, this is the darkest beer with an SRM of 15-22.

This is the standard temperature of a draft system.

This aging process causes flavours of paper or wet cardboard.

The name of this traditional English glass.

Smoky

Lambic, Gueze and Fruit lambic styles are brewed using this ingredient as 30-40% of the grist.

Using this device to dispense beer reduces the flavour stability to less than one day.

Two common bacteria that cause infected beer to sour with age.

Responsible servers adjust this based on the ABV of a beer.

Smells like green apple.

This style is described as “A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing”

The length of time you can serve unpasteurized, draft beer if kept refrigerated.

The breakdown of iso-alpha acids caused by sunlight.

Concentric rings of dry foam on the inside of a glass.

This compound causes a banana aroma.