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...

Ask around at any bar and someone will tell you that an IPA is just a stronger pale ale. Fair enough. They're not wrong. They've...

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...

Sour beer gets its character from bacteria and wild yeast that produce lactic acid, giving it a tart, sometimes funky edge. Pale ale is fermented...

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...

No, "craft" isn't a health rating. It's a legal and business definition about a brewery's size and independence, not what's in the glass. Calories and...