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| alehouse |
an establishment where ale is served; tavern. |
| brew |
to make (beer or ale) from malt and hops by a process of steeping, boiling, and fermenting. [4/9 definitions] |
| brewery |
a building or plant where beer or ale is brewed. |
| brewing |
the occupation, business, or activity of a person who makes beer, ale, or the like. [3 definitions] |
| caudle |
a warm drink made esp. for the sick, usu. containing wine or ale, bread, sugar, eggs, and spices. |
| ginger beer |
a carbonated drink similar to ginger ale but flavored with fermented ginger. |
| horse's neck |
a drink of ginger ale with soda water and sometimes liquor. |
| malt liquor |
fermented beer or ale made from malt. |
| mull2 |
to heat (cider, wine, or ale) with added spices and sometimes sweetening. |
| nog2 |
a strong British ale. [1/2 definitions] |
| noggin |
a unit of capacity equal to a gill, one fourth of a pint, or 1.183 deciliters, used esp. for measuring ale or liquor. [1/4 definitions] |
| on tap |
ready to be served from a cask, as beer or ale. [1/2 definitions] |
| porter2 |
a dark malt ale whose color is achieved by drying the malt at a high temperature. |
| posset |
a hot drink of spiced and sweetened milk curdled with wine or ale. |
| stout |
a dark strong ale or beer. [1/6 definitions] |
| tankard |
a large drinking mug with one handle and often a hinged cover, used esp. for beer and ale. |
| toby |
(sometimes cap.) a stout drinking mug in the form of a man's head and face, used esp. for ale or beer. |
| wassail |
the drink, such as spiced ale, offered or consumed with this toast or salutation. [1/4 definitions] |
| Welsh rabbit |
a dish of melted cheese, often mixed with ale or beer, milk, and spices, and served hot on toast or crackers; rarebit. |
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