tongue map, as myth
Top Cutter IPA (Bale Breaker)
top-fermented beers
Torpedo Extra IPA, Sierra Nevada
Total Wine & More
trading/swapping beers
Trappist beers
tripel beers
Tröegs Independent Brewing, Hershey, PA
trub (sediment)
umami (meatiness)
Up in Smoke Lager, BridgePort
Upright Brewing
UV light, as sanitizer
Van den Steen, Jef
Van Roy, Jean
Vega, Veronica
vertical tasting
vintage beers
Voigt, Mary M.
W. A. Brown Imperial Brewery, East India Pale Ale
Wagner, John
warm rooms
Washington state, hop-growing in
Watou, Belgium. See also St. Bernardus brewery; ’t Hommelhof restaurant
Watou’s Wit, Brouwerij Van Eecke
Westmalle Abbey, triple style beer from
Wesvleteren beers (Trappist)
whales (whalz, white whales)
“What Every Volunteer Alcohol Server Needs to Know” (Oregon Liquor Control Commission)
What Would Jesus Bring bottle share party
wheat beer. See also lambics
Whitbread stout, hand corking of
whole hops (“leaf hops”)
Widmer, Kurt
Widmer, Rob
Widmer Brothers Brewing
wild yeast
Wisskirchen, Uwe
Wit, St. Bernardus
women, as brewers
wooden barrels
The World Guide to Beer (Jackson)
wort (unfermented sweet liquid)
Wyeast Laboratories, Hood River, OR
Wynkoop Brewery, Denver
Yaeger, Brian
Yakima, Washington, hop farms. See also hop yards
yeast
yeast pours
ABOUT THE AUTHOR
LUCY BURNINGHAM is a writer whose work has appeared in dozens of publications, including the New York Times, the Wall Street Journal, Saveur, BonAppetit.com, Imbibe, Bicycling, Men’s Journal, BBC.com, and Lonely Planet guidebooks. She coauthored Hop in the Saddle: A Guide to Portland’s Craft Beer Scene, by Bike and earned a master’s degree in creative nonfiction writing from Portland State University. She lives in Portland, Oregon, with her husband and son.
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My Beer Year Page 26