A practical glossary of essential brewing terminology,
Scandinavian farmhouse brewing concepts, and Nordic beer culture.
ABV (Alcohol by Volume)
The standard measure of how much alcohol is present in beer, expressed as a percentage.
Adjunct
Any additional fermentable or flavour ingredient added to beer, such as oats, rye, fruit, honey, coffee or spices.
Aeration
Introducing oxygen into cooled wort before fermentation to support healthy yeast growth.
Airlock
A device that allows CO2 to escape during fermentation while preventing contaminants from entering.
Attenuation
The degree to which yeast ferments sugars in wort, affecting alcohol content and dryness.
Boil
The stage where wort is boiled to sanitize, extract bitterness from hops and remove unwanted compounds.
Conditioning
The maturation stage after fermentation where flavours develop and carbonation stabilizes.
Ester
Fruity or floral aroma compounds produced by yeast during fermentation.
Fermentation
The process where yeast converts sugars into alcohol and carbon dioxide.
FG (Final Gravity)
The beer’s density after fermentation, used to calculate alcohol content.
Flocculation
The ability of yeast to clump together and settle out after fermentation.
Hops
Flowers used in brewing to add bitterness, flavour and aroma to beer.
Hydrometer
A tool used to measure liquid density and track fermentation progress.
IBU
International Bitterness Units — the standard scale for beer bitterness.
Krausen
The foamy yeast head formed during active fermentation.
Lautering
Separating sweet wort from spent grain after mashing.
Malt
Germinated and kilned grain used as the primary sugar source in brewing.
Mash / Mashing
Steeping crushed grains in hot water to convert starches into fermentable sugars.
OG (Original Gravity)
The wort density before fermentation, indicating potential alcohol strength.
Oxidation
Unwanted stale flavours caused by excessive oxygen exposure after fermentation.
Phenol
Spicy, smoky or medicinal flavour compounds created by some yeast strains.
Pitching
Adding yeast to cooled wort to begin fermentation.
Sanitation
Cleaning brewing equipment to minimize contamination and spoilage.
Sparging
Rinsing grains with hot water to extract remaining sugars after mashing.
SRM
A measurement scale describing beer colour intensity.
Wort
The sweet unfermented liquid created during mashing.
Yeast
Microorganisms responsible for fermentation and flavour development in beer.
Alko
Finland’s state-owned alcohol retail monopoly.
Einerlåg
Norwegian juniper infusion traditionally used in farmhouse brewing.
Farmhouse Ale
Traditional rural beer brewed with local ingredients and indigenous yeasts.
Folköl
Swedish low-alcohol beer legally sold in grocery stores.
Fredagsbar / Fredagsøl
Scandinavian Friday-after-work drinking tradition.
Friluftsliv
Nordic philosophy focused on outdoor life and nature.
Gotlandsdricka
Traditional smoky farmhouse ale from the Swedish island of Gotland.
Hygge
Danish concept of coziness, comfort and shared enjoyment.
Juleøl
Traditional Scandinavian Christmas ale.
Klassisk / Classic
Danish amber lager style, maltier than a standard pilsner.
Kornøl / Maltøl
Norwegian farmhouse ales often brewed with Kveik and juniper infusion.
Kveik
Traditional Norwegian farmhouse yeast known for rapid fermentation and high heat tolerance.
Kveikstokk
Wooden yeast log used for drying and storing Kveik between brews.
Lagom
Swedish concept of moderation and balance.
Mökki / Hytte
Finnish and Norwegian words for a summer cabin or cottage.
Raw Ale
Traditional Norwegian brewing method where wort is not fully boiled.
Sahti
Traditional Finnish farmhouse ale brewed with rye and juniper.
Salmiak
Nordic salty licorice flavour sometimes used in craft beer.
Sisu
Finnish concept of determination, endurance and resilience.
Skål!
The classic Scandinavian toast meaning “Cheers!”.