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alcohol one of a class of colorless, flammable, and volatile liquids that in pure form is contained in beverages such as beer, wine, and whiskey, and causes intoxication when drunk to excess; ethanol. [1/3 definitions]
ale a drink, made by fermenting malt, that is heavier and more bitter than beer.
barley the hulled grain of this plant, used esp. for food and in making beer. [1/2 definitions]
beery like beer, esp. in taste or smell. [2 definitions]
bitter a dark beer with a somewhat bitter taste. [1/5 definitions]
bock see bock beer.
bock beer a dark strong beer, the first drawn from vats in the springtime; bock.
boilermaker (informal) a drink of whiskey in or followed by beer. [1/2 definitions]
brasserie an informal restaurant that serves beer as well as food.
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]
butt4 a unit of capacity equal to 126 gallons or about 477 liters, used for measuring beer or wine, or a barrel or cask with this capacity.
chaser (informal) a drink of a mild beverage, such as beer or water, taken after a drink of hard liquor. [1/2 definitions]
chicha a beer of Central and South America made from fermented corn or fruit.
home-brew any alcoholic beverage, esp. beer, that is prepared at home.
hop2 (pl.) the dried flowers of this plant, used esp. to make beer. [1/3 definitions]
lager a light, carbonated beer that is stored from six weeks to six months to permit sedimentation.
malt liquor fermented beer or ale made from malt.
on tap ready to be served from a cask, as beer or ale. [1/2 definitions]
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.