ALES

Beers produced from top-fermenting yeast at warm temperatures. Ales are usually fruitier, more complex, and richer than lagers. The term ‘Ale’ refers only to the brewing method and has nothing to do with the ingredients.

English Pale/Bitter

The term Pale Ale refers to the bottled version of an English cask-conditioned bitter. Pale Ales are more heavily hopped and are higher in alcohol to help preserve them in the bottle longer than the cask version. These brews display a nutty maltiness and a firm, dry hoppy finish.

Boddingtons nitro-can England 4.8%
Old Speckled Hen nitro-can England 5.2%

 

India Pale Ale

IPA was accidentally created when the English were trying to supply beer to their troops in India. To survive the long journey by sea, the beer had to be much hoppier and higher in alcohol. This potent brew found its way back to England by accident. A ship bound for India crashed off shore, and the beer was rescued, much to the locals’ delight.

Smuttynose IPA NH 6.6%
Boulder Mojo IPA CO 6.8%
Lagunitas IPA CA 5.7%
Victory Hop Devil PA 6.7%
Dogfishhead 60 Min DE 6.0%

 

Double/Imperial IPA

One of the fastest growing and increasingly popular styles of beer. Double IPA’s are hoppier, stronger, and maltier that your average IPA. This style of beer is thought to have originated on the West Coast and is sometimes referred to as an “Imperial IPA”

Mad River Steelhead CA 8.6%
Dogfishhead 90 Min DE 9.0%
Stone Ruination CA 7.7%

 

English-Style Brown Ale

A maltier, darker cousin of Pale Ale, these style beers are brewed with dark malts to give them a richer caramel and nut flavor.

Sam Smith’s Nut Brown England 5.0%
Newcastle England 4.7%

 

 

       American Pale Ale

These ales are considerably lighter and cleaner than their English counterparts. This style was created to be very thirst quenching and easy to drink.

Sierra Nevada Pale Ale CA 5.6%
Lagunitas Pale Ale CA 5.9%
Anchor Liberty Ale CA 5.9%
Oskar Blues Dale’s Pale Ale CO 6.5%
Anderson Valley Poleeko Pale Ale CA 5.5%

 

Scottish/Scotch Ale

These are Scottish versions of the English pale ale. The brewers in the north of England favored darker malts and sugars because of the weather. These malts produce a more full-bodied, nuttier, and slightly sweeter brew.

 

Founders Dirty Bastard MI 8.3%
Belhaven 16oz can Scotland 5.2%
Orkney Skull Splitter Scotland 8.5%
Oskar Blues Old Chub Can CO 8.0%

 

 

PORTER

Originally a blend of three beers (leftovers from the bitter, mild, and old ale casks), Porter was born in London and evolved into a bottled version that showed off the new darker malts being produced at the time.

This style got its name because it was most popular among the porters in the rail yards (it was the least expensive beer served).

Anchor Porter CA 5.6%
Fuller’s London Porter England 5.4%
Sinebrychoff Imperial Porter Finland 7.2%

 

 

Dry Stout

Arthur Guinness had originally been a porter brewer. His malt house produced a black, bitter roasted barley that gave off a more intense flavor than anything being put into porter at the time. Guinness dubbed the resulting brew a ‘Stout Porter.’ The name was shortened to stout and the style was born.

Murphy’s Irish Stout nitro-can Ireland 4.3%

 

Sweet Stout

Sweet stouts are either maltier versions of oatmeal stout or they are produced with lactose (which is a milk sugar and evidently how cream and milk stouts got their names). These beers tend to be lower in alcohol and make an excellent dessert drink.

Samuel Smith’s Oatmeal Stout England 5.0%
Lefthand Milk Stout CO 5.2%
Young’s Double Chocolate nitro-can England 5.2%

Dry Oatmeal Stout

These Stouts were created in the U.S. with a much higher hopping rate, higher alcohol, and a drier malt character than their traditional English versions. Oatmeal is added to increase the body and to give it a more complex malt flavor.

Ipswich Oatmeal Stout MA 6.8%

Imperial Stout

Russian Imperial Stouts were first brewed in England and transported across the Baltic for the drinking pleasure of the Czars.  To make the journey, the black as night beers were brewed high in alcohol.

Great Divide Yeti CO 9.5%
Lion Stout Sri Lanka 8.0%

WHEAT BEERS

Beers made with about half wheat and half barley. Wheats tend to be slightly tart, fruity, acidic, and quenching. These properties make them excellent companions to food.

 

Hefe-Weizen

These are German-style wheat beers that are very subtly hopped, and naturally-carbonated with fresh yeast in the bottle (bottle-conditioning). These beers display good acidity and have a banana and clove flavor. Served with or without the yeast and lemon per your request.

Paulaner 16.9oz Germany 5.6%
Julius Echter 16.9oz Germany 4.9%
Franziskaner 16.9oz Germany 5.0%

Dunkelweizen

A wheat beer brewed with dark malts. This adds a deeper, earthier quality to the fruity and tart weizen characteristics.

Julius Echter Dunkel 16.9oz Germany 4.9%
Weihenstephaner Dunkel 16.9oz Germany 5.4%

 

Weizenbock/Fest-Weizen

These are simply stronger versions of Hefe-Weizens. They are 50%-100% stronger, much hoppier, and more complex. Some can be aged to intensify their qualities.

Schneider Aventinus Weizen DBL Bock 16.9oz Germany 8.0%
Schneider Aventinus Eisbock 16.9oz Germany 12.0%

Belgian Wheats/White Beer

Very spicy, tart, and fruity style of wheat beer. Most are often spiced with coriander and orange peel, and sometimes cumin and oats for more complexity. Belgian style wheats are also bottle-conditioned like their German cousins.

Allagash White Ale ME 5.0%
Blue Moon Belgian White CO 5.4%
Hoegaarden Belgium 5.0%

Saison

Originally made for the workers on Belgian farms, these beers are traditionally brewed during the winter months and lagered until summer when they are consumed.  These bottle-conditioned,  unfiltered beers are usually spiced to offset the intense fruitiness and tartness.

Dupont Saison 25.4oz Belgium 6.5%
Pretty Things Jack D’Or 22oz MA 6.4%

 

Belgian Golden Ale

These very strong and intense straw-colored brews are chock full of complex fruit, hop, and alcohol character.  Golden ales are usually produced with a high percentage of brewing sugars to amplify their effect.

Duvel  11.2oz Belgium 8.5%
Allagash Tripel 25.4 oz ME 9.0%
Delirium Tremens 11.2 oz Belgium 9.0%
Affligem Abbey Blonde Belgium 7.0%

Trappist Ale

Produced at the six remaining monastic breweries by the resident monks, these complex, potent ales are the pinnacle of the brewing art. These special brews display complex fruits and earthiness not found in other ales. The gentle carbonation derived from bottle-conditioning helps to underscore the intensity of the flavor. Trappists are categorized by their alcoholic strength as Single, Double, Triple, and Quadruple.

Orval (PALE) 11.2oz Belgium 6.2%
Chimay Rouge 11.2oz Belgium 7.0%
Westmalle (TPL) 11.2oz Belgium 9.5%
Chimay Bleu 11.2oz Belgium 9.0%

 

Lambics

Ales produced using wild airborne yeast native only to the Senne Valley just south of Brussels, Belgium. Lambics are brewed using mature hops (for their preservative qualities only), malted barley, and at least 30% raw wheat. Matured for up to three years in oak, the lambic is then blended with younger ones to achieve the sweet and sour flavor. The resulting brew is called Geuze (pronounced gooze). It is then primed with a little sugar or whole fruit, where it ages for a few weeks to a month before bottling.

Oud Beersel Kriek Belgium 5.5%
Lindeman’s Framboise Belgium 4.0%

 

Lagers

This classification refers to the cool fermentation and conditioning process. Lager means to ‘lay-down’ in German. The cooler temperatures impart a cleaner crisper flavor and texture.

Heineken Holland 5.0%
Miller High Life WI 4.7%
Sol Mexico 4.8%
Lone Star TX 4.7%
Blue Point Toasted Lager NY 5.3%
Stella Belgium 5.2%
Tusker Kenya 4.2%
Sam Adams Boston Lager MA 4.9%

 

Helles

A bit more malty, they often share the same spicy hop characteristics of Czech Pils, but are a bit more subdued and in balance with malts. “Helles” is German for “bright.”

Schlenkerla Helles 16.9oz Germany 4.3%

 

Pilsner

Originated in Pilsen, Bohemia (now the Czech Republic), this dry lager uses the classic spicy Saaz hops to produce a clean and refreshing beer. The German pilsners exhibit an even drier palette from the addition of Hallertau hops.

Czechvar 12oz Czech Republic 5.0%
Warsteiner Germany 4.8%
Krusovice 16.9oz Czech Republic 5.0%

 

Dunkel Bock

Bocks are lagers that were originally brewed stronger and more heavily hopped to survive the hot weather (however, not all strong lagers are bocks.) The “ur” or original bocks are normally a bit darker with notes of toffee and caramel.

Spaten Optimator 12oz Germany 7.2%

 

Pale Bock

The Maibock style of beer tends to be lighter in color than other Bock beers and often has a significant hop character. Maibocks are customarily served in the spring and are oftentimes interrelated with spring festivals and celebrations, more often in the month of May.

Rogue Dead Guy Ale OR 6.5%

 

Vienna-Style Maerzen

Tawny-colored lagers with a caramel accent. These brews tend to be a touch maltier than a straw-colored lager.

Dos Equis Mexico 5.2%

 

Keller Beir/ Zwickel Beir

A rather old, rare, and unique German beer style, Kellerbiers are unfiltered and unpasteurized lagers that date back to at least the Middle Ages. The beer is matured, unbunged (beer is exposed), in deep vaults. The final product is a smooth, naturally cloudy beer that’s rich in vitamins (from the yeast).

Monschof Kellerbrau 16.9 oz Germany 4.9%

 

Schwarzbier/Dark Lager

Even darker than Maerzen, these brews are the porter and stout of the Lager realm. Usually on the dry side, the complex coffee and caramel flavors blend well with the spicy hops in the finish.

Xingu Brazil 4.7%
Dixie Blackened Voodoo LA 5.0%

 

 SPECIALTY BEERS

 

Steam Beer

Steam beers are produced with Lager yeast, but ferment at Ale temperatures. Also known as California Common, this is the only indigenous American beer style. True to West Coast brewing, these are intense hoppy brews along the lines of a Pale Ale, except they are cleaner tasting from the lagering.

Anchor Steam CA 4.9%

 

Kolsch

A specialty beer style developed in Cologne, Germany. Like a steam beer,Kolsch is a hybrid between ale and lager.  This beer is fermented with ale yeast, but at lager temperatures.

Reisdorf Kolsch 16.9oz Germany 4.8%

 

Smoked Beer (Rauchbier)

A specialty from Southern Germany, these brews are produced with malt dried over a beech wood fire instead of in a kiln. The fire imparts an intense smoky flavor and aroma.

Aecht Schlenkerla Urbock 16.9oz Germany 6.6%
Schlenkerla Rauch-Weizen 16.9oz Germany 5.2%

 

Sake/Ale Hybrid

These Japanese specialty beers are produced with both an ale yeast and a sake yeast.  Red rice is used for color and gives it a unique fruity flavor that balances out the sake alcohol kick.

Hitachino Nest Red Rice Ale  11.2oz Japan 8.5%

 

Unibroue

A very unique brewery in Quebec, Unibroue produces only high-octane Belgian-style beers. These brews are bottle-conditioned and display the spicy character common in most Belgian style beers.

La Fin Du Monde (Floral, Champagne Like) Canada 9.0%
Maudite (Strong Amber Ale) Canada 8.8%

 

Fruit Beer

These brews are basic, pale beers with fruit added for a sweeter flavor. (Melbourne Bros. in England uses traditional Lambic process).

Magic Hat # 9 VT 5.1%
Seadog Blueberry Wheat ME 4.6%
Harpoon Raspberry U.F.O. MA 5.1%

 

NANA’S CAN-NERY ROW

Carling Black Label Detroit/Canada 5.0%
Genesee Cream Ale NY 5.1%
Narragansett RI 5.1%

 

FITNESS BEER

Light beer refers to beer which is reduced in alcohol content, or in calories, compared to “regular” beers.

Amstel Light Holland 3.5%
Miller Lite WI 4.1%
Coors Light CO 4.2%
Sam Light MA 4.0%

 

WICKED LOCAL

Cisco Pale Ale 12oz can MA 5.6%

 

CIDERS

 

Magners 16.9oz Ireland 4.5%
Original Sin NY 6.0%