Here are the definitions for the letter "b"

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Bacterial

Having moldy, musty, or woody tastes due to microbiological spoilage.

Balance

An important tasting concept describing the gestalt of elements in the bouquet and palate of a beer.

Balling Degrees

Scale of the density of sugars in wort, developed by C J N Balling.

Barley

An ancient cereal grain, of which some varieties are used to brew beer. It is first malted, mashed, and then the sugary liquid formed during the mash, called wort, is fermented.

Barrel

A unit of measurement used by brewers in some countries. In Britain, a barrel holds 36 imperial gallons (One imperial gallon equals 4.5 liters), or 1.63 hectoliters. In the United States, a barrel holds 31.5 US gallons (One US gallon = 3.8 liters), or 1.17 hectoliters.

Beer

An alcoholic beverage brewed from barley malt mixed with cultured yeast for fermentation, and seasoned with hops. Popular beer varieties include Ale, Stout, Porter and Lager

Belgian Style Amber Ale.

This is a not a classic style but nonetheless encapsulates various beers of a similar Belgian theme that do not fit into the more classic mold. Expect amber hued, fruity and moderately strong ales (6 percent ABV) with a yeasty character. Typical examples of the style would be Flemish beers such as De Koninck and Straffe Hendrik.

Belgian Style Blonde Ale.

This is not a classic style of Belgian ale, but covers the more commercially minded Belgian ales that are lighter in color and moderate in body and alcoholic strength. Fruity Belgian yeast character and mild hopping should be expected.

Belgian Style Golden Ale.

Belgian golden ales are pale to golden in color with a lightish body for their deceptive alcoholic punch, as much as 9 percent alcohol by volume. The benchmark example, Duvel (Devil) from Belgium, is quite heavily hopped to give a floral nose and a tangy, fruity finish. Typically such brews undergo three fermentations, the final one being in the bottle, resulting in fine champagne-like carbonation, and a huge rocky white head when they are poured. Often such beers can be cellared for six months to a year to gain roundness. These beers are probably best served chilled to minimize the alcoholic mouthfeel.

Belgian Style Red Ale.

These are also known as 'soured beers' and their defining character classically comes from having been aged for some years in well-used large wooden tuns, to allow bacterial action in the beer and thus impart the sharp 'sour' character. Hops do not play much role in the flavor profile of these beers, but whole cherries can be macerated with the young beer to produce a cherry flavored Belgian Red Ale. These styles are almost exclusively linked to one producer in northern Belgium, Rodenbach. These ales are among the most distinctive and refreshing to be found anywhere.

Belgian Style Strong Ale.

Beers listed in this category will generally pack a considerable alcohol punch and should be approached much like one would a Barley Wine. Indeed, some of them could be considered Belgian style barley wines, such as those beers from Brasserie Dubuisson. Expect a fruity Belgian yeast character and a degree of sweetness coupled with a viscous mouthfeel.

Biere de Garde.

Biere de Garde is a Flemish and northern French specialty ale generally packaged distinctively in 750ml bottles with a cork. Historically, the style was brewed as a farmhouse specialty in February and March, to be consumed in the summer months when the warmer weather didn't permit brewing. Typically produced with a malt accent, this is a strong (often over 6 percent), yet delicate bottle conditioned beer. These brews tend to be profoundly aromatic and are an excellent companion to hearty foods.

Bitter

Having a sharp taste, associated with some hops, known as "workaday" hops. Bitterness is measured in International Bitterness Units (IBU), defined below.

Black malt

Barley that is partially malted and then dried in a kiln at high temperatures to impart a dark color and strong flavor to the beer.

Bock

A strong lager served to warm the drinker during the coldest months of the year; traditionally dark, but color may vary.