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ALT:
Literally "old," referring to beer made according to an old formula.
Especially associated with the copper-colored, top-fermented beer
peculiar to Dusseldorf.
BOCK: Strong beer, which can be light or dark, sweet or dry.
One of the best is the pale Maibock, served up when the beer gardens
reopen in spring and early summer.
DOPPELBOCK: Stronger than Bock, usually dark, and not to be
trifled with. The most famous version of this Munich specialty,
available in March, is Salvator.
DUNKLES: Dark beer, often slightly sweeter or maltier than pale
(light) beers.
EXPORT: Usually a pale beer of medium strength.
FEIERABEND: The phrase called out when a drinking establishment
is closing for the day; equivalent to "last call."
HALBE: Half a
Mass
(a liter mug of beer), the standard beer measure in Bavaria. In
northern Germany, beer glasses are much smaller.
HEFEWEIZEN: Wheat beer with yeast particles. This is a
specialty of southern Germany. Hefeweizens will appear cloudy.
HELLES: Light beer. This term is more common in southern
Bavaria.
KRISTALWEIZEN: Wheat beer with the yeast removed.
Kristalweizens, unlike Hefeweizens, are clear.
KRUG: An earthen ware drinking vessel, often referred to in
English as a stein.
LAGER: German word meaning "store." Adopted by the rest
of the world to describe bottom fermented beers as opposed to
British-style, top-fermented ale. In Germany, the term refers to
the stage of the bring process during which beer matures in the
brewery.
LEICHTBIER: Beer with low alcohol and calorie content, usually
pale in color.
MASS: A 1 liter (almost 2 pint) glass or earthenware mug.
A Mass is the standard size of beer served at large beer festivals.
NATURTRUB: A term for unfiltered beer, implying that the yeast
has not been removed.
OBERGARIG: Top-fermented. This brewing style has been
practiced for centuries and is still used to make Germany's Weizen,
Alt, and Kolsch beers.
O'ZAPFTIS!: "Barrel is tapped!" This cry announces the
opening of the Munich Oktoberfest.
PILS, PILSNER: A golden colored, dry, bitter-flavored beer
named after Pilsen, the town in western Czechoslovakia where this
style was first developed in the 19th Century.
POLIZEI STUNDE: Literally "police hour" -- closing time.
PROST: German for "Cheers," a drinking toast usually
accompanied by the clinking of glasses.
RADLER: Lemonade (or Sprite) and beer mixed. Known in
Great Britain as a shandy.
RAUCHBIER: Smoked beer. Usually a dark brew with a smoky
flavor that comes from infusing the malted barley with beechwood
smoke.
UNTERGARIG: Bottom-fermented. The lager-style
method of brewing developed in the mid-19th century.
WEISSBIER, WEIZENBIER: Wheat beer. A highly carbonated,
sharp and sour brew, often with floating yeast particles. Very
refreshing on hot summer days.
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Heidelberg