Most of what we call "taste" is really smell. Your tongue handles the basics: sweet, salty, sour, bitter. The details come from your nose, like...

A beer glass does more than hold your drink and look good on the table. Its shape decides where the aroma goes once it leaves...

SRM stands for Standard Reference Method. It's a numeric scale for measuring and describing beer colour, from very pale to nearly black. At one end...

ABV stands for alcohol by volume - the percentage of a beer's total volume that's pure alcohol. A beer with 5% ABV is 5% alcohol,...

Draft beer is brewed and fermented exactly like bottled or canned beer. The difference starts at packaging: the beer goes into a pressurised, refrigerated keg...

IBU (International Bitterness Units) is a lab measurement of the concentration of bittering compounds that hops contribute to a beer. It's a straightforward chemistry number,...

ABV shows alcohol strength, IBU measures bitterness, and terms like dry-hopped, session, hazy, malt-forward, craft and independent describe how a beer is made or tastes....

Beer doesn't "expire" in the way milk or meat does; it won't make you sick after its best-by date. What changes is flavour. Hop aroma...

Tasting beer properly isn't about memorising technical vocabulary; it's about slowing down. Follow four simple steps: look at the beer's colour and clarity, smell it...

The beer inside a keg, bottle or can starts out identical. What changes is how it's stored and served before it reaches your glass. Draft...