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The taste sensation resulting from the presence of hops and measured in International Bitterness Units (IBUs).

Describes beer flavors and aromas associated with malted grains, which can include sweetness, nuttiness, caramel, chocolate, or roasted notes.

A descriptor for a beer with a clean, refreshing palate, often with a light to moderate body and a smooth finish.

How the various flavors and sensations such as bitterness, sweetness, sourness, and maltiness are mingled and how they play off each other.

Describes a beer that does not have a sweet taste, often due to all the sugar being fermented out, leaving a clean and crisp finish.

The range and play of flavors experienced when tasting a beer, indicating a level of craft and detail in the beer's creation.

Refers to the flavors and aromas of fruits or flowers that come from yeast during fermentation, often found in ales.

A sensory term referring to earthy, musty, and barnyard characteristics that often result from the use of wild yeast strains or bacteria in the brewing process.

The aftertaste left in the mouth after the beer has been swallowed.

Describes the aroma, flavor, and bitterness given to beer by hops. Terms like floral, citrus, piney can be used to describe types of hoppy character.

The scent of the beer, often released more fully when the beer is swirled in the glass.

A term used for beers that are rich and full-flavored, often with higher alcohol content and noticeable malt and hop characteristics.

Refers to a beer that is light in flavor and alcohol content, making it suitable for drinking over an extended period.

Refers to the mouthfeel and texture of a beer, which could be described as light, medium, or full.

The pattern of foam left on the side of the glass as the beer is consumed, indicating a quality beer and good glass cleanliness.

A taste sensation caused by acidic compounds in beer, which can range from lightly tart to mouth-puckeringly sour.

The physical sensations in the mouth produced by a beer, including body, carbonation, warmth, creaminess, and astringency.

The flavor perceived from sugars in the beer, which can be balanced by hops bitterness, acidity, or a dry finish.

Describes malt flavors that give the impression of toasted bread, often found in amber ales and certain lagers.