| Term | Definition |
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| Bacterial | Anything containing an effect of the presence of bacteria. In brewing, a general term covering off-flavors such as moldy, musty, woody, lactic acid, vinegar, or microbiological spoilage.
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| Bacterium | Any of a large group of microscopic organisms with a very simple cell structure. Some manufacture their own food, some live as parasites on other organisms, and some live on decaying matter.
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| Barley | A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.
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| Barrel | A unit of measurement used by brewers in some countries. In Britain, a barrel holds 36 imperial gallons (1 imperial gallon = 4.5 liters), or 1.63 hectoliters. In the United States, a barrel holds 31.5 US gallons (1 US gallon = 3.8 liters), or 1.17 hectoliters.
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| Beer | Name given alcohol-containing beverages produced by fermenting grain, specifically malt, and flavored with hops.
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| Beer Stone | Grayish-brown deposit of calcium oxalate and organic matter on surface of equipment in prolonged contact with beer.
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| Beta Amylase | Degrades starch to maltose and beta limit dextrin.
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| Bitterness | Bitterness of hops or malt husks; sensation on back of tongue. The perception derived in beer from iso-alpha-acid in solution (derived from hops). It is measured in International Bitterness Units (IBU).
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| Bitterness Unit (BU) | A method of measuring the degree of bitterness in beer. The bitter substances are extracted from acidified beer with iso-octane and the absorbance measured with a spectrophotometer at 275 nm.
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| Black malt | Partially malted barley roasted at high temperatures. Black malt gives a dark color and roasted flavor to beer.
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| Body | Thickness and mouth-filling property of a beer described as "full or thin bodied".
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| Bottle-conditioning | Secondary fermentation and maturation in the bottle, creating complex aromas and flavors.
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| Bottom-fermenting yeast | One of the two types of yeast used in brewing. Bottom-fermenting yeast works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank. Also referred to as "lager yeast".
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| Brew Kettle | The vessel in which wort from the mash is boiled with hops. Also called a copper.
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| Brewhouse | The collective equipment used to make beer.
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