A. B. The mixture of mild and bitter is usually called half-and-half, although this name is also used for a mixture of porter (or stout) and bitter. The last one is often called a Black-and-tan, but that name has bad connotations in Ireland, where it was the nickname (due to the colors of their uniforms) for the Royal Ulster Constabulary, who were hated by the catholics. The term "A. B." is unknown to me, and I have not been able to verify it on Internet. Note that A.B. is also the common Swedish abbreviation for a Inc.

Abbey. This entry confuses two things: the concept of an abbey ale, and the trade label of "genuine trappist" beer. An abbey ale is an ale in the style brewed in abbeys. A Trappist ale is an ale that is brewed in a trappist abbey.

Abdijbieren. Technically this definition is correct, but slopply and incomplete, as the term is in plural, while the explanation is in singular. Worse is that it should have a reference to the fact that the term is in Dutch, and as such refers to Dutch and Belgian abbey beers when used in English. (And there are very few Dutch abbey beers because The Netherlands are mainly a protestant country. However, there is the abbey of Köningshoven, which happens to be a trappist abbey, and where the brewing has been set out to an external, secular organization.

Acetaldehyde. This entry contains a contradiction when it says that acetaldehyde "forms during fermentation" and "decreaes ... druing the production of ethanol". Because fermentation is the production of ethanol, this statement does not make sense.

Adam. This story is not verifiable. Searching the Internet for "Frederick William IV" and "adam" "beer" and "dortmond" turns up a large number of references in English to the story given in the book. However, trying to go the source, and searching for the kings name spelled in German (Friedrich Wilhelm IV, and the proper German name for the beer (adam bier), turns up nothing. The story is strange, because the adam bier of Dortmund is not the kind of beer that you would like to drink a tankard at once. Possibly a urban legend.

Alecie. Quite correct, although the current spelling would probably be "alecy" like in "lunacy".

Alecost. Alecost is Balsamita vulgaris, with the synonyms Tanacetum vulgare and Chrysanthemum balsamita. Although it is true as the entry says, that brewers experimented with a wide range of herbs and other spieces in the era before the introduction of hops in England, I strongly disbelieve that pepper was ever used. Peppers is an American plant, and it would not be available to Europe before Columbus, and even after that, it would be much to expensive to use in ale. Pepper is much that same.

Alegar. The current term for this is malt vinegar.

Alehoof. Glechoma hederaceae or Nepeta hederaceae. The name "gill over the ground", or gill or even ale-gill has also been recorded for this plant, which can explain the name of the mixed beer made with using alehoof according to the entry. Here "gill" is a version of "girl". Although the sources are not totally consistent, it appears that "ale-gill" is the plant, and "gill-ale" is the ale made from it.

Algorobo beer. First of all, this does not seem like å beer at all, since it is made from the beans of the pods from trees. The carob tree is native to the Mediterranian area, while the Carob Indians are natives to the Carribean (and giving that area its name). However, the carob tree is unlikely plant for an Indian sacret drink, as it is native to the Mediterrean area, and was introduced to the Americas through Spain. Since the reference is to the 1700s, it might still be the case, but it is unlikely.

Tony Murphy in Australia writes: "The scientific name of the carob tree is Ceratonia siliqua, derived from the Greek word 'keras,' meaning a horn. And the Latin siliqua, alluding to the hardness and the shape of the pod. The common name originated from a Hebrew word, karoov, from which is derived the Arabic word, karoob, and later, algorobo, garafero, in Spain, karoobo, in Italy, karoobier, in French, St. John's Bread, and in German and a whole swag of names right through to Thailand, China and Malaysia that have their own names."

So, we have mesquite in the Americas, which resembles carob in Eurasia, which is called Algorobo in Arabic. I have not been able to find the exact reference in question, but it is likely to be from the travels of a Spaniard.

Roger Darlington refers to a sacred drink i Peru: "At house after house, there was a pole outside with a red plastic bag wrapped around it, indicating the availability of the local brew of fermented corn called chica which in Inca days was the sacred drink." But this is far from Paraguay.

Theodore Roosevelt in his "Through the wilderness" refers to "a fermented drink made from mandioc". However, that is a root.

Apache beer. In addition to oafka and tiswin, some refer to this as tulipai.

Arboga. this is a town in the southern part of Sweden. It is less a style of beer than it was a brewing centre, and today a Swedish beer is named after the town. I have found no refence to this story. The name Hako is probably Håkon or Haakon, which is a common Danish and Norwegian surname. However, that puts the story quite a bit far back. The history is perhaps less strange: The Brewery musesum of Arboga tells this story: "A man named Sten Sture got himself elected captain after offering free beer to 450 specially invited people. After 6 litres per person everyone agreed that Sten was a good guy and consequently elected him." However, even this story seem doubtful.