Become a beer expert: Here's a guide to beer-related terms and abbreviations
ABV
Alcohol by volume: a measure of alcohol content expressed as a percentage. The higher the alcohol by volume of a drink, the stronger it is. For example, at Prague's Dva kohouti brewery, the Místní Ale has an ABV of 5.2%, which means there is 5.2ml of alcohol for every 100ml of beer. The other beers they brew – Místní beer and Místní Sour – are 4.9% and 4.2% respectively.
EPM
Extract of the origin wort. This term or abbreviation refers to the amount of dissolved sugars in the wort before fermentation. EPM is also equal to the beer's degree of alcoholic strength, which does not, as is often mistakenly believed, express the amount of alcohol, but rather the amount of sugar in the wort before fermentation.
OG
Original gravity. Essentially the same as EPM, i.e. the level of solids in the wort before fermentation begins. FG (final gravity), on the other hand, measures the density of the beer after fermentation.
EBU / IBU
European Bitterness Units or International Bitterness Units. Both abbreviations express the same thing, namely the degree of bitterness of the beer. This is determined by the hops used in the production of the beer. Inside the hop cone there are small yellow pods (lupulin) containing resin and essential oils. These contribute to the aroma, flavour and, above all, the bitterness of beers.
SRM / Color Units EBC
Standard reference method / Colour Units European Brewery Convention. Two scientific methods for determining the colour of beer. The first was developed by the American Society of Brewing Chemists, the second by the European Brewery Convention. Both methods involve measuring the colour of a sample in a cuvette placed in a spectrophotometer at a wavelength of 430 nm. The difference between the American and European methods is the diameter of the cuvette, so the EBC colour is 1.97 times higher than the colour determined by SRM.
Beer style
There are dozens of different beer styles and their subcategories. However, the absolute basis for all of them is the division between bottom-fermented beers and top-fermented beers. From these, all the others branch out. The main differences between bottom-fermented and top-fermented beers are the different types of yeast, the fermentation temperature and the length of maturation.
IPA / APA / EPA / NEIPA
Indian Pale Ale / American Pale Ale / English Pale Ale / New England IPA. All four styles fall under top-fermented beers and are offshoots of the original ale style. They are united by a higher hop content and are also characterised by fruity notes and hints of exotic fruits and citrus. There are differences between the styles, for example IPA is characterised by a higher bitterness, NEIPA by a fruity juiciness.
CKT
Cylindrically-conical tank. A technology that allows the fermentation process to be controlled by regulating pressure and temperature and maturation in a single vessel, without the need to transfer beer from the filler to the tank or between tanks.
HGB
High gravity brewing is a process that allows the final adjustment of beer parameters such as alcohol and carbonation level. This allows large breweries to keep production and final beers in a completely stable condition.
Filtration and pasteurisation
Filtration is used to remove yeast and sludge from the beer. The most commonly used filters are silica filters, which remove microparticles from the beer before it is bottled or kegged. This makes the beer clear and also extends its shelf life.
Pasteurisation will also help to extend the life of the beer. By heating the beer to a high temperature and then cooling it, the fermentation processes in the drink are stopped or slowed down.
Now that you know everything you need to know about beer, the last question remains: Will you have a hladinka, šnyt, or mlíko?
Hladinka
Beer poured in one go. This gives it the perfect finish, a creamy head and will keep it tasty until the last sip.
Šnyt
Essentially a small beer poured over more head into a classic pint glass. At Locale, Pult and Two Faucets, the šnyt always has two fingers of beer and three fingers of foam.
Mlíko
A glass filled to the brim with beer foam. As the name suggests, it evokes a glass full of milk. It is ideal to drink it immediately after tapping. The taste of the beer is creamier and sweeter in this case.
Čochtan
Beer tapped without foam. It must be drunk quickly, as without the head to protect the beer, it quickly loses its quality.
