ABV - Alcohol By Volume, the percent of alcohol in the beer

Adjunct - Anything that isn't malted barley.

Barley -

Brewpub - A restaurant-brewery that sells 25 percent or more of its beer on-site, with the beer brewed primarily for sale in the restaurant and bar.

Bomber - A 22-ounce beer bottle. 

Bottle/cask-conditioned - Naturally carbonated via re-fermentation in the bottle or keg. Conditioning can also facilitate longer shelf life, and conditioned beers are better candidates for cellaring.

CAMRA - Campaign for Real Ale

Cask -

Hops -

Hop bomb - Any beer that is made with so many hop additions that the hop aroma and flavor become dominated by said hops. 

Imperial - any higher-alcohol version of an existing beer style

International Bittering Units (IBUs) - a number that measure bitterness in the beer

Lees - the layer of sediment often found in the bottom of bottles

Microbrewery - A brewery that produces fewer than 15,000 barrels (17,600 hectoliters) of beer per year with at least 75 percent of its beer sold off-site. These businesses sell to the public by one or more of the following methods: the traditional three-tier system (brewer to wholesaler to retailer to consumer); the two-tier system (brewer acting as wholesaler to retailer to consumer); and directly to the consumer through carryouts and/or on-site taproom or restaurant sales.

Regional Brewery - A brewery with annual production of 15,000- 2,000,000 barrels (one barrel holds 31 U.S. gallons).

Reinheitsgebot -

Session beer - A lower-alcohol brew designed so that one can consume several without feeling the need to become a disciple of the porcelain god.

Wort - 

Yeast -