Last updated on December 2, 2017 @ 11:26 PM
IPA - American
Citra and Amarillo hops are at the forefront of flavor and aroma. Orange and tropical notes like passion fruit and mango permeate the palette. However, at 7% ABV, the malt backbone is enough to help balance the 70 IBUs of bitterness.
Originally produced by ale brewers to compete with American lagers of the Northeast, Mid-atlantic, and Canada. It’s been known as the original “lawn mower” beer. Clean, refreshing and easy to drink with a little more character than your typical American lager.
Red Ale - Irish
An “easy drinker”. Caramel malt flavors balance a subtle dry roastiness creating a nearly crisp finish with a hint of roast that lingers pleasantly on the palette.
Oatmeal Stout (Nitro)
Stout - Oatmeal
Roasted and caramel malts with the smooth silkiness of oats create a coffee and cream flavor. Usually the roasted malts create a somewhat acrid finish. However, in this version, the finish is much smoother than one would expect.
Extra Special / Strong Bitter
A complex malt backbone works as a great counter point to the hoppy bitterness. The result is a nicely balanced beer that has a nice dry finish.
This recently revived classic wheat based style from the 14th century features orange zest and coriander as the main flavor components. A traditional witbier yeast completes this classic style.
A pale and spicy Trappist-type ale. A soft and grainy malt character supports the floral hop bitterness to produce a dry finish. Esters and phenols are complex in this one with Citrusy notes and some peppery spice-like phenols. The interplay between the yeast character, hops, malt and alcohol is what makes this beer different. As with all Trappist ales, smooth and deceptive ABV are among the chief characteristics.
Brown Ale - American
A Raspberry infusion acts as a great counterpoint to the chocolatey and toasted malt flavors in this beer.
This is the highly refreshing and effervescent wheat beer like those found in Germany. Sometimes known as a “hefeweizen” in the U.S. We use a traditional yeast to produce banana esters and clove phenols that dominate the delicate grainy and doughy wheat flavors. The wheat imparts a creaminess that offsets the spritzy finish.
N. German Altbier
The traditional style of beer from Düsseldorf. “Alt” means old in German and refers to the “old” style of brewing which uses ale yeasts rather than the more modern cold fermenting lager yeasts. Although, its characteristics are very similar to lagers. A clean and complex maltiness of rich baked bread dominates with some restrained noble hop usage to balance. The finish is fairly crisp with a little dryness from the hops.
Originally brewed on the West Coast during the Gold Rush Era as a “Steam” Beer. A lager yeast was used at a warmer temperature in an open fermenter to take advantage of the cooler San Francisco climate. Woodsy Northern Brewer hops are showcased along with a firm caramelly and toasted malt backbone.