How to read a taproom menu
A craft taproom menu packs a lot into one line per beer. We decode each part, show which numbers matter and which mislead, then explain how to order well even when every name on the board is new.
One line, a lot of information
A typical line on a taproom board reads something like: House Haze, Hazy IPA, 6.5%, 40 IBU, 330 ml. Then a short description: "mango, pine, soft finish". Every part tells you something. Some parts tell you more than others.
The beer's name is mostly branding. The useful information is the style, the strength, the bitterness, the pour size and the description. Read those and you can make a decent guess at almost any beer before you taste it.
The style: your best single clue
The style tells you what family the beer belongs to, which is more useful than any number. A pilsner will be pale, crisp and lightly bitter. A hefeweizen will be hazy with banana and clove. A stout will be dark and roasty. A hazy or New England IPA will be soft, juicy and low in perceived bitterness. A West Coast IPA will be clear, dry and properly bitter. A saison will be dry, fizzy and peppery. A sour will be tart.
If a style name means nothing to you, our beer styles guide is a quick reference to keep open on your phone.
ABV and pour size: read them together
ABV is alcohol by volume, the percentage of the beer that is alcohol. Brewers calculate it from two gravity readings, taken before and after fermentation: ABV = (OG - FG) x 131.25. A beer that starts at 1.050 and finishes at 1.010 is about 5.25%.
Most taproom lagers and pale ales sit between 4 and 6%. IPAs often run 6 to 7.5%. Imperial stouts, barleywines and Belgian strong ales go well beyond that, often 9% or more.
Always read ABV next to the pour size. A 500 ml glass of a 5% lager holds 25 ml of alcohol. A 300 ml pour of a 9% imperial stout holds 27 ml. The smaller glass is the stronger drink. That is why sensible taprooms pour big beers in smaller measures. Do not treat every glass on the board as equal.
IBU: useful, with a catch
IBU stands for International Bitterness Units, a lab measure of dissolved hop bitterness. Our guide to what IBU means explains how it is measured. As a rough guide, a light lager might be 10 to 15 IBU, a pilsner 25 to 40 and a West Coast IPA 50 or more.
The catch is that IBU measures a compound, not your experience. Malt sweetness hides bitterness. A strong stout at 50 IBU can taste far less bitter than a dry pilsner at 35. Hazy IPAs often list moderate IBUs yet taste softer still, because so much of their hop character is aroma rather than bitterness. Use IBU to compare beers of the same style, not across styles.
The jargon, translated
- DDH: double dry hopped. Extra hops added after fermentation for more aroma, not more bitterness.
- Nitro: served with a nitrogen gas mix for a dense, creamy head and smooth body. Common for stouts.
- Kettle sour: soured quickly with lactic bacteria before the boil. Usually clean and lemony rather than funky.
- Collab: brewed jointly with another brewery.
- Seasonal or limited: a short run. When it is gone, it is gone.
- SRM or EBC: colour scales. Higher numbers mean darker beer.
Price and the small print
Check the bottom of the menu for whether prices include taxes and service charge, because that can change the bill noticeably. Compare price per ml when glass sizes differ. Some taprooms sell pitchers or growlers. Takeaway rules for beer vary by state and change, so ask the staff what is allowed where you are.
How to order well
Ask for a taster. Most taprooms will happily pour a small sample of anything you are unsure about. Start light and move towards darker and stronger beers, because a big stout first will flatten everything after it. Ask what was kegged most recently. Hoppy beers, especially hazy IPAs, lose aroma within weeks, so fresh matters more for them than for a stout.
Then taste with some attention. Does the beer match its description? Is the bitterness where the IBU suggested? Comparing the menu's promise with what is in your glass is one of the fastest ways to sharpen your palate. Proper sensory training takes that further.
Common questions
What does ABV mean on a beer menu?
Alcohol by volume, the percentage of the beer that is alcohol. Read it with the pour size, since a small glass of a strong beer can hold more alcohol than a large glass of lager.
Does a higher IBU mean a beer tastes more bitter?
Within the same style, usually yes. Across styles it misleads, because malt sweetness in stronger, darker beers can hide much of the bitterness.
What does DDH mean on a taproom menu?
Double dry hopped. The brewery added extra hops after fermentation for stronger aroma, usually in an IPA.
Can I ask for a sample before ordering?
Yes. Most taprooms are happy to pour a small taster, especially for unusual or strong beers.
