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The term pale ale refers to the bottle 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. These brews display a mutty maltiness...
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...
These are scottish versions of english pale ale, the brewers in the north of england favored darked malts and sugars because of the weather, these malts produce a more full bodied, nuttier, slightly sweeter brew.
Also known as irish reds, these brews were originally spiced with bog myrtle instead of hops. Now there are very few that do not use hops excluseively. A nice middle ground between pale ale and a scottish ale.
The only remnant of the pre prohibition ale brewing left on the market, these ales are considerably lighter and cleaner than their english counterparts. This style was created to be very thirst quenching and easy to drink.
Very spicy, tart, and fruit 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.
Originally made for workers on belgian farms, these are traditionaly brewed during winter and lagered until summer. These bottles, conditioned unfiltered beers are usually spiced to offset the intense fruitiness and tartness...
These very strong and intense straw colored brews are chock full of complex fruit, hop and alcohol character, goldens and usually produced with a high percentage of brewing sugars to amplify their effect.
Produced at the six remaining monastic breweries by the resident monks, these complex, potent ales are the pinnacle of the brewing art, displaying complex fruits and earthiness not found in other ales. Categorized in single, double, triple and..
Ales producedusing wild airborne yeast native only to the seine valley. Lambics are brewed using mature hops, it is then primed with a little sugar or white fruit where it ages for a few weeks to a month before being bottled.
Beers made with about half wheat and half barley, wheats tend to be slightly tart, fruity, acidic and quenching, these make them excellent companions to food. German style wheat beers are very sunly hopped and naturally carbonated...
These are simply stronger versions of hefeweizens, they are 50%-100% stronger, much hoppier and more complex, some can be aged to intensify their qualities.
These deep garnet to pitch black brews display chocolate, toffee, caramel, and coffee flavors alongside the requisite herbal hop notes. Originally a blend of three beers, porter was born in london and evolved into a bottled version...
Arthur guiness had originally been a porter brewer. His malt house produced a black, bitter roasted barley that gave off a more intense flavor than anything bein put into a porter at the time. Guiness dubbed the resulting brew a "stout porter"..
Sweet stouts are either maltier versions of oatmeal stout or they are produced with lactose (milk sugar, how cream and milk stouts got their names). These beers tend to be lower in alcohol and make an excellent dessert drink.
These stouts were created in the u.s. with 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.
This classification refers to the cool fermentation and conditioning progress. Lager means to "lay down" in german. The cooler temperatures impart a clean cider flavor and texture.
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.
Bocks are layers that were originally brewed stronger and more heavily hopped to survive the hot weather (however, not all strong lagers are bocks). The "un" of original bocks are normally a bit darker with notes of coffee and caramet.
Even darker than maerzen, these brews are the porier 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.
$7.75
St. Georgenbrau Keler Beer (Germany)
16oz
$5.75
Xingu (Brazil)
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