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| pasteurize |
to heat (milk, cheese, beer, or the like) to a high temperature for a certain period in order to kill most of the harmful bacteria and retard fermentation. |
| Pilsener |
a light lager beer, traditionally served in a tall, conical glass. |
| puncheon1 |
a cask of varying capacity of approximately eighty gallons or three hundred liters, used for beer, wine, and the like. [1/2 definitions] |
| seidel |
a large beer mug, often with a hinged lid. |
| six-pack |
a container of six bottles or cans, usu. of beer or a carbonated beverage. |
| spirit |
(pl.) alcoholic liquor, esp. liquor having an alcohol content greater than that of wine or beer. [1/11 definitions] |
| stein |
a large, usu. ceramic mug, sometimes having a hinged lid, used esp. for beer. [1/2 definitions] |
| stout |
a dark strong ale or beer. [1/6 definitions] |
| suds |
(slang) beer. [1/2 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. |
| Welsh rabbit |
a dish of melted cheese, often mixed with ale or beer, milk, and spices, and served hot on toast or crackers; rarebit. |
| wort2 |
an infusion of malt that ferments into beer or mash. |
| zymurgy |
the branch of chemistry that deals with the fermentation process, as in beer brewing or winemaking. |
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