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A type of beer, sometimes referred to as English beer, made from fermented barley malt and hops. It has a stronger and slightly bitterer taste than most beers.

A variety of been not made with the traditional malt of barley, but instead from grains of wheat. Wheat beer is a common German beer that provides a robust flavor that can range from somewhat sweet and fruity to a spicer flavor tasting somewhat tangy or tart.

A grilling utensil that is made to hold a canned beverage (beer, juice, or carbonated drinks) so that it is stable as the can rests inside the cavity of a whole bird while it is grilling for vertical roasting.

An alcoholic beverage with a slightly bitter taste produced from fermented grain, usually barley but also wheat, and flavored with other ingredients such as hops.

A type of carbonated beverage that is produced using a beer base made from barley and other cereal grains that has been flavored with the juice of ginger.

A light beer that is fermented at a lower temperature than most beers. Lager is fermented for a period of 6 weeks to 6 months.

A cow's milk cheese, produced in the U.S. since the 1930's, that is made into a brick cheese with qualities of several German and Swiss varieties.

A traditional Cuban beverage consisting of lime juice, beer and ginger ale garnished with a slice of lime.

One of Mexico's most distinctive beers, which is reddish-brown in color with a malt flavor that has a slightly chocolate taste.

A rich extra dark malted beer, low to medium bodied, medium to high bitterness, intense with varying sweetness and dryness.

The process of heating foods, such as milk, cheese, yogurt, beer, fruit ciders, wine, and other foods to a temperature high enough and for a sufficient period of time to destroy harmful micro-organisms.

A kitchen utensil designed to keep carbonated can contents from spoiling or losing their fizz. Beverages such as beer or soda that are traditionally sold in 12 ounce cans can use a Can Cover or a Can Keeper to prevent the fizz from escaping the can.

A chemical compound that forms from bacteria and oxygen as they interact with alcohol produced from fermented products, such as beer and wine.

In the U.S. it is a colorless liqueur, which is available in various flavors such as butterscotch, chocolate, licorice, peach, peppermint, and root beer.

A type of stew originating in Ireland that is made with lamb or mutton, potatoes, onions, and seasonings.

A traditional dish that originated in Wales, but is also popular in England and Scotland. It consists of melted Cheddar cheese blended with seasonings, a bit of beer or ale, and is served over toast.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A product that has not been produced using a heating process to destroy harmful microorganisms. This heating process is known as pasteurization and is used for foods, such as milk, cheese, yogurt, beer, fruit ciders, and wine, to remove harmful bacteria.