Beer Terminology

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Across
  1. 1. principle ingredient in beer, determines flavor and ABV
  2. 3. fermented from apple juice
  3. 6. sweetness derived from the addition of lactose
  4. 10. white beers from Belgium
  5. 12. sweet, mild-bodied, dark beer, & low in alcohol
  6. 16. German for "to store"
  7. 17. highly hopped for a more dry & aromatic beer
  8. 18. usually bitter and stronger than light ales
  9. 21. very bitter, very dark "nourishing" drink
Down
  1. 2. malty, hoppy beers with specialty grains added for fuller bodies
  2. 4. dark and rich in color with a toast or coffee taste
  3. 5. white beers from Bavaria, ghostly pale & cloudy with ale flavor
  4. 7. soft, slightly sweet reddish ale, Smithwick's
  5. 8. very dark & heavy with unmalted barley & caramel or sugar
  6. 9. German word for yeast used to describe beer that is unfiltered
  7. 11. strong as a traditional bock, but lighter in color with more hop
  8. 13. fermentation at a higher temp results in an aromatic & fruity beer
  9. 14. ingredient added for balance, bitter to count sweet malt
  10. 15. term for classic lager originally developed in Czech
  11. 19. alcohol by volume, gravity of beer
  12. 20. strong, heavily hopped beer