Light-Medium-Dark: In reference to color of the beer only. Light beers can be straw-colored, yellow, gold, tan. Medium-colored beers can be amber, red, copper, orange. Dark beers can be brown, black, opaque, coffee-like.

Light-Medium-Heavy: In reference to the body and mouthfeel of the beer. Light-bodied beers tend to be clean and crisp. Heavy-bodied beers tend to cling to the mouth, feel oily, rich, or full.

Malty: Malted barley (or malt) is a main beer ingredient of beer. The level of kilning or roasting determines the color and flavor (like how roasting affects coffee beans). Lighter malts taste nutty, biscuity, like cereal; medium roasts like toffee or caramel; and dark roasts like coffee, dark chocolate, dried dark fruits.

Hoppy: Another main beer ingredient that imparts flavor and aroma. Hops can be fruity: apple, citrus, tropical fruits; or piney: resin, pine needles, wood; or floral, earthy, spicy, grassy.

Bitter: Bitterness comes from hops, but not all hoppy beers are bitter. It all depends on when you add the hops. When balanced with strong malt character, bitterness can be quite pleasant.

Fruity: Common fruity flavors and aromas are lemon, banana, grapefruit, apricot, plum, cherry.

Spicy: Not spicy like chilies – though adventurous brewers use those too – but spicy like coriander, clove, pepper, star anise.