Here are the definitions for the letter "a"

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Abbey Ale

A strong beer brewed traditionally by Belgian abbeys for the brothers to enjoy as "liquid bread" during their Lenten fasting.

Acetaldehyde

A by-product of fermentation resulting in a green-apple-like aroma.

Acidic

Having a dry, or sour, taste, especially characteristic of fruity beers.

Additives

Enzymes, preservatives and/or antioxidants that are added to clarify or preserve beer, or to improve head retention.

Adjunct

Fermentable substance used instead of traditional grains to make beer lighter-bodied or cheaper.

Adjuncts

Starches, other than malted barley and wheat, such as corn, rice, and sugar, which dilute the flavor and character of the malt and function as cheap fermentable sugars. Samuel Adams' beers contain no adjuncts.

Aerobic

Characterizing the type of organism that needs oxygen to thrive. Top-fermenting yeast is an aerobic organism.

Aftertaste

The taste, odor and tactile sensations that linger after the beer has been swallowed.

Alcohol

Ethyl alcohol or ethanol, which is a by-product of fermentation.

Alcohol by volume

Amount of alcohol in beer expressed as a percentage of total beer volume.

Alcohol by weight

Amount of alcohol in beer expressed as a percentage of beer weight. Due to the specific gravity of beer, this value is typically 20 percent less than alcohol by volume.

Alcoholic

Warming taste of ethanol and higher alcohol's.

Ale

A type of beer brewed using top-fermenting yeast, which is usually stronger and more bitter than beer. The color can vary from light to dark amber.

All-malt

A beer brewed exclusively with barley malt (i.e., no adjuncts).

Alt.

Put simply an Altbier has the smoothness of a classic lager with the flavorsof an ale. A more rigorous definition must take account of history. Ale brewing in Germany predates the now predominant lager production. As the lager process spread from Bohemia, some brewers retained the top fermenting ale process but adopted the cold maturation associated with lager. Hence the name 'Old Beer' (Alt means old in German). Altbier is associated with Dusseldorf, Munster, and Hanover. This style of ale is light to medium-bodied, less fruity, less yeasty, and has lower acidity than a traditional English ale. In the US some amber ales are actually in the alt style.