This style is commonly brewed with raspberries, cherries, peaches, or apples.

These 2 gasses are commonly used to dispense beer.

The U.S. system of beer brewers, wholesalers (or distributors) and retailers.

The name of this glass used for strong ales like barley wines

The common off flavour that smells like butter or butterscotch.

This style is described as close to a fine red wine.

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

These taxes are paid by breweries to the U.S. government.

Kept refrigerated, bottled beer can last this long.

Smoky

This style is a sour Belgian beer that is very effervescent.

This is the standard temperature of a draft system.

Lambic, Gueze and Fruit Lambic have IBUs in this range.

This traditional English glassware.

The off flavour caused by the breakdown of iso alpha acids by sunlight.

The darkest of the 5 categories of beer we studied, with an SRM of 15-22.

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

This label addendum lets you know how fresh packaged beer is.

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

This compound smells like bananas.

These three styles are traditionally brewed in Brussels and the Senne Valley.

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

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

These two common bacteria caused infected beers to sour with age.

Green apples