Common keg sizes, dimensions, types, kegerators, and how many draft beers are in each keg, by gallon and liter.
Commercial brewers and homebrewers alike employ experimental and traditional brewing techniques to get their craft beer just right. One of those techniques is Krausening, a traditional German approach that eschews adding any sugars or extras to the fermented beer, with the goal of producing a "cleaner" beer. In summary, and ultimate effect, to kräusen a beer is to add carbonation to it.
Musicians, painters, and playwrights loved to title their work. Why should artisanal craft beer brewers be any different?