Beer is usually described as having a thin, light, medium, or full body. Secondary fermentation and maturation that occurs in the bottle, creating complex aromas and flavors. Secondary fermentation and maturation that occurs in the cask, creating light carbonation. Constituting many flavors and sensations on the palate. Warm conditioning further develops flavors.
Cold conditioning imparts a clean, round taste.
Highly carbonated and bubbly. Flavor compound naturally created in fermentation. Often fruity, spicy, or flowery. Hops- Hops are added to give the brew its bitter flavor and to give aroma and hop character. A perennial climbing vine.