Pinkie's - Lubbock, TX

Unmalted grain, such as rice, corn, maize, wheat used in addition to malted barley to make a beer. They tend to stabilize & lighten the flavor of a beer.

A top-fermented brew, which is typically more acidic & fruity than its bottom fermented counterparts. May range in color from pale golden to reddish brown.

It is a key ingredient in beer & whisky production. Two-row barley is traditionally used in German & English beers. Six-row barley was traditionally used in US beers, but both varieties are in common usage now.

A Scottish traditional ale, quite strong & dark in color, often called "wee heavy" in pubs. Very high in alcohol.

An English Pale Ale, sold by pints in pubs. So called because ales were originally made without hops, & the addition of hops to the brew then created bitter ales.

Means​ male goat, its symbol. Dark beers traditionally brewed to last throughout the summer, before the days of refrigeration. Though associated w/ May, bocks are now brewed year round. The taste may be lively & well-hoped.

The particular feel of a beer is described as full-bodied, medium-bodied, or light-bodied, depending on the sense of "thickness" or "thinness" in your mouth.

Brews whose yeast ferments on the bottom, such as lagers, pilsners & bocks. These are often served cooler than top fermented beers. Most common style of brewing in the world, & typified in Germany, Czechoslovakia, & the U.S.A.

A light colored bottom fermented brew. Often heavier than a pilsner, a typified by those of Denmark & Switzerland.

A process of producing a "bright" beer by clearing the beer of unwanted haze through the addition of ingredients such as isinglass or Irish moss, which take particles out of the solution.

A process taking concentrated wort & diluting it w/ water. It's an economical way to make more beer w/ less equipment.

An​ important ingredient in brewing which contributes both bitterness & aroma, & is a natural preservative. Hops are the dried female flower of a climbing vine in the nettle family.

A vessel for serving beer in large quantities varying from five to 10 gallons

means aged. They are produced by bottom fermenting yeast & have a longer & cooler fermentation than ales. Generally lagers are lighter & sweeter than Pilsners

Barley which has been moistened, allowed to germinate (sprout), then is kiln-dried. Malt is an essential ingredient in brewing, & contributes sugar taste, body & character. In some countries corn, rice & other cereals may be used which are a compromise in quality.

A term forced on us by state legal requirements, which indicates beer is over 4% alcohol by weight. U.S. malt liquors are often the same strength as beer.

The preparation of the wort or liquid base of beer, mashing converts starches to sugars by heating malted barley w/ water.

Defined as a brewery producing less than 15,000 barrels a year (105,000 cases).

recognized style originating in Munich, Germany, for dark brown bottom fermented beers w/ a distinct malt, & sometimes sweeter character.

A generic term named after the town of Pilsner in Czechoslovakia. Like Pilsner Urquell (the original), most Pilsners are bottom fermented well hopped, dry, golden beers.

Lighter in body & color than stouts, & may have a decided chocolate taste contributed by the dark roasted malted barley. The U.S. produces only two true porters.

After pitching the yeast (adding the yeast to the wort) & during the first five days on average, fermentation converts the sugars to alcohol & produces carbonation.

The process of adding sugar to the brew at the beginning of the secondary fermentation creating carbonation.

Commonly known as the "Bavarian Purity Law" which dates back to 1516. It states that beer must be brewed from only malted barley, hops, water & yeast. This is enforced today in Bavaria, & for all beers consumed withing Germany, & in Norway, Switzerland, Austria, & Finland & Luxembourg.

The final stage of the fermentation that can last from three weeks to three years depending on the beer style.

The number of days, usually a maximum of four months for commercially produced beers, that a beer will retain its peak drinkability.

A bitter rich top-fermented dark brew which is highly hopped. Notice the head's creamy color which reflects good quality. Guiness typifies the bitter stout style, some sweet (milk stout) is also produced.

Brews​ whose yeast works on the top during fermentation, such as ales, porters & stouts. It is a popular style in England, Ireland, & Scotland. It is often served at room temperature.

The​ sweet liquid derived from heating the malted barley w/ water & hops. Wort is the beginning of all beers.

The production of malt whisky in Scotland starts w/ the selection of the barley. The barley is cleaned & steeped in warm water for about 60 hours. The soaked barley is then spread out on the malting floor & after ten to twelve days begins to sprout.

Has been distilled in the United States since the days of the American Revolution, it was not until May 4, 1964, that Congress recognized it as a “distinctive product of the United States.” Under federal regulations, bourbon is a whiskey distilled at not exceeding 160 proof from a fermented mash of not less that 51% corn.

Flavored vodkas aren't exactly new. Russians & Poles have made vodka in flavors such as okhotnichya ("hunter's vodka," flavored w/ clove, ginger & other spices) & zubrowka (bison grass) for centuries. Phillips Distilling Co. made colored cherry & lime vodkas in the 1950s, & the 1980s brought Absolut Peppar & Stolichnaya Limonnaya into local bars.

Rum is made from molasses, a glutinous black liquid by-product in the extraction & refining of sugar from the sap of the sugarcane.

Mexican tequila is the most civilized of three alcoholic drinks that come from the same plant: the agave . The agave takes eight to ten years to mature, the plant has a bulbous base & spiny, blue-green leaves that shoot out at all angles.

Cognac​ is a brandy distilled from grapes grown in the Charente & Charente Inferieure (Maritime) Departments of France & takes its name from the city of Cognac. Cognac is designated by the laws & regulations of the French government. The geographical area of the Cognac region is in western France north of Bordeaux & bordering the Atlantic Ocean.

The popularity of the product mainly in England in the seventeenth century was caused by prohibitive duties levied on French wines. As duty was levied on bulk, spirits, w/ their greater strength (proof) to bulk ratio, attracted less duty than wine. A Dutch physician is who first produced gin, named it “Genievre”. It is the French word for Juniper berry. The Dutch called it Genievre (still do); the English shortened & Anglicized it to gin.

Liqueurs & cordials by definition are a spirit that has been flavored & sweetened. They are obtained by treating the spirits w/ fruits, aromatic herbs, flowers, plants or w/ pure juices. The spirit base can be derived from many sources: brandy, rum, malt whisky & plain / neutral spirits from grain, cane, potatoes & other vegetables. The sweetening is primarily done w/ sugar.

Mixers are the non-alcoholic liquids that add flavor & volume to cocktails.