American-Style Pale Ale
American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing medium to medium-high hop bitterness, flavor, and aroma. Note that the "traditional" style of this beer has its origins with certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American hop varietals. One or more of these hop characters is the perceived end, but the perceived hop characters may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.
Hop Heist (2015) by Excel Brewing Company - UNITED STATES
4.60 ABV - 30 IBU SMaSH (single malt and single hop) pale ale showcasing a different hop varietal every batch.
Initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a distinctive dryroasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop bitterness may be moderate to high. Hop aroma and flavor is moderate to high, often with American citrus-type and/or resiny hop character. The perception of fruity esters is low. Roasted malt/barley astringency may be low but not excessive. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.
Guinness Extra Stout (2015) by Guinness - IRELAND
5.00 ABV - IBU Guinness Extra Stout is steeped in heritage - a whole costume drama in a bottle. It
Belgian-Style Flanders Oud Bruin or Oud Red Ales
Panil Barriquée (2015) by Birrificio Torrechiara - ITALY
8.00 ABV - IBU "Sour Beers" may be new to us today, but we've been drinking beers like them since 5000BC. Like the earliest beers, Panil Barriquee is brown sour funky & inexplicably satisfying. The acidity from the wild yeast would be overwhelming if it wasn't rounded & anchored by dark fruit from Bordeaux barrel maturation.
Haandbakk (2015) by HaandBryggeriet - NORWAY
8.00 ABV - 20 IBU This is a recreation of a Norwegian style naturally soured ale, aged in oak barrels for 18 months for the authentic sour flavour.
Belgian-Style Pale Ale
Seef Bier (2015) by Antwerpse Brouw Compagnie - BELGIUM
6.50 ABV - IBU Are you ready to get weird? Seef is a legacy beer, a recipe revived from 1900s Antwerp that finally answers the question, "what did beer taste like 100 years ago?" The answer is this golden & salty Brett beer whose acidity is restrained by a mild honeycomb finish and unbelievable drinkability. Drink if you like Hefeweizens, yeast forward beers, something weird
Classic Irish-Style Dry Stout
Guinness Draught (2015) by Guinness - IRELAND
4.30 ABV - IBU Pasteurised. Usually called Draught; sometimes called Cold or Extra Cold - same beer, but served colder. Launched in 1961. Ingredients: Pale ale malt, about 25 to 30% flaked barley, and about 10% roasted barley, with no other grains or sugars; several hop varieties, mainly Goldings (pellets and isomerized extract); a flocculent head-forming ale yeast.
English-Style Brown Ale
Samuel Smith's Nut Brown Ale (2015) by Samuel Smith Old Brewery - UNITED KINGDOM
5.00 ABV - IBU Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); best barley malt, yeast and aromatic hops; fermented in ‘stone Yorkshire squares’ to create a relatively dry ale with rich nutty colour and palate of beech nuts, almonds and walnuts. Serving Suggestions • Stilton cheese; game such as roast grouse; pheasant; partridge; roast and barbecued duck; guinea fowl; pepper steaks; spicy foods; teriyaki; Thai food; Malaysian and Chinese food; biryani. Best served at about 55°F (13°C). Ingredients • Water, malted barley, yeast, cane sugar, hops, roasted barley, seaweed finings, carbon dioxide.
French & Belgian-Style Saison
Beers in this category are golden to deep amber in color. There may be quite a variety of characters within this style. Generally: They are light to medium in body. Malt aroma is low to medium-low. Esters are medium to high in aroma, while, complex alcohols, herbs, spices, low Brettanomyces character and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Hop aroma and flavor may be at low to medium levels. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is moderate to moderately assertive. Herb and/or spice flavors, including black pepper-like notes, may or may not be evident. Fruitiness from fermentation is generally in character. A balanced small amount of sour or acidic flavors is acceptable when in balance with other components. Earthy, cellar-like, musty aromas are okay. Diacetyl should not be perceived. Chill or slight yeast haze is okay. Often bottle conditioned with some yeast character and high carbonation. French & Belgian-Style Saison may have Brettanomyces characters that are slightly acidity, fruity, horsey, goaty and/or leather-like.
Foret Saison (2015) by Brasserie Dupont - BELGIUM
7.50 ABV - IBU The name for Brasserie DuPont's organic, dry Saison makes so much sense- "Forrest"- there is as much floral citrus from the yeast as there is earthy mossy base from the hops. Very few Saisons available are this dry, where the yeast can illuminate the ingredients & elevate them into something entirely different.
Saison Renaud (2015) by Mystic Brewery - UNITED STATES
6.50 ABV - IBU Sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there's been a massive revival; especially in the US. This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness.
A stronger version of Doppelbock. Malt character can be very sweet. The body is very full and deep copper to almost black in color. Alcoholic strength is very high. Hop bitterness is subdued. Hop flavor and aroma are absent. Fruity esters may be evident but not overpowering. Typically these beers are brewed by freezing a Doppelbock and removing resulting ice to increase alcohol content. Diacetyl should be absent
Kulmbacher Eisbock (2015) by Kulmbacher Brauerei AG - GERMANY
9.20 ABV - IBU
A classic German Pilsener is very light straw or golden in color and well hopped. Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor are moderate and quite obvious. It is a well-attenuated, medium-light bodied beer, but a malty residual sweetness can be perceived in aroma and flavor. Very low levels of sweet corn-like dimethylsulfide (DMS) character are below most beer drinkers' taste thresholds and are usually not detectable except to the trained or sensitive palate. Other fermentation or hop related sulfur compounds, when perceived at low levels, may be characteristic of this style. Fruity esters and diacetyl should not be perceived. There should be no chill haze. Its head should be dense and rich.
Budweiser Budvar (Czechvar) (2015) by Brewery Budweiser Budvar - CZECH REPUBLIC
5.00 ABV - IBU Our Czech Premium Lager is beer for light beer lovers. The most gentle heads of the high quality Zatec hop, virgin clear natural water and granules of selected species of Moravian barley make it the beverage of real experts. The 700-year long tradition in production of Ceske Budojovice beer and the unique, 90-day period of maturity increase its unique character. You can taste Budweiser Budvar Czech Premium Lager with all your senses. First of all you will delight your eyes with its beautiful colour and rich dense foam, then you will feel the fine aroma of the hops, in your palm you will stroke the dewy glass and, in the end, you will taste the fine to medium strong bitterness. You will remember well, our perfect lager.
Kellerbier (Cellar beer) or Zwickelbier - Lager
Traditional Version of Kellerbier: Unfiltered lagered versions of Germanic lager styles of beer such as Münchner-Style Helles and Dunkel, Dortmunder/European-Style Export, Bohemian-style Pilsener and German-style Pilsener. Kellerbier is noticeably less carbonated. Subtle or low levels of esters may be apparent. This is an unfiltered beer but it may be naturally clear due to settling of yeast during aging. They may or may not be clear. Exhibiting a small amount of yeast haze in the appearance is acceptable. Low to moderately low levels of yeast-generated sulfur compounds in aroma and flavor should be apparent, and low levels of acetaldehyde or other volatiles normally scrubbed during fermentation may or may not be apparent. The sulfur and acetaldehyde characters should contribute positively to the beer drinking experience. There should be no diacetyl detectable. Dry hopping is acceptable. Head retention may not be optimal. Contemporary Version of Kellerbier: Beers that are packaged or on draft which are unfiltered versions of other lager styles. These may share many attributes of traditional versions, but are generally fully carbonated, fully lagered, with full head retention and absent of acetaldehyde.
Mönchshof Kellerbräu (2015) by Kulmbacher Brauerei AG - GERMANY
0.00 ABV - IBU Monschoff Kellerbier is unfiltered brown lager, bottle conditioned, it is a heritage recipe in the vein of Oktoberfest Märzen Beer but isn't called that because it most likely predates the festival. LIQUID BREAD. Drink if you like Firestone's DBA but ready for something different.
Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium residual malt sweetness. Hop flavor and aroma character may be evident at the brewer's discretion. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor, but should be minimized in this form of bitter. Chill haze is allowable at cold temperatures. (English and American hop character may be specified in subcategories.)
Coniston Bluebird Bitter (2015) by WH Brakspear & Sons - UNITED KINGDOM
0.00 ABV - IBU Ask for the most standard of beers at any English Pub and the barman will give you type of beer called a Bitter-or Ordinary Bitter. But Coniston's Bluebird is not bitter and it's anything but Ordinary. The best English brews like this are a harmonious balance of malt, hops, yeast: where you can't see where one ingredient ends and another begins. It's rare to find a English beer that travels well, and this one does, a perfect pairing to the arrival of autumn. This was named after a type of boat called a Bluebird, an Englishman named Sir Donald Campbell used it to set several water speed records in the 50s. He died in an accident on The lake he raced on Coniston, NE England, his Bluebird was going over 300 MPH.
Special Bitter or Best Bitter
Special bitter is more robust than ordinary bitter. It has medium body and medium residual malt sweetness. It is deep gold to copper colored. Hop bitterness should be medium and absent of harshness. Hop flavor and aroma character may be evident at the brewer's discretion. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. The absence of diacetyl is also acceptable. Chill haze is allowable at cold temperatures. (English and American hop character may be specified in subcategories.)
DBA (Double Barrel Ale) (2015) by Firestone Walker Brewing Company - UNITED STATES
5.00 ABV - 30 IBU Our flagship brew highlights barrel-fermented batches from our patented Firestone Union blended with beer fermented in stainless steel. It opens with a biscuity toasted malt aroma and a hint of oak and vanilla. Pale malts create a smooth malty middle with ribbons of caramel, English toffee and toasted oak. A tribute to English pales traditionally fermented in cask.
Wild Ferment Cider
Basandare by Domaine Bordatto - FRANCE
5.00 ABV - 0 IBU Bordatto’s Bitxinxo Aphaule started his career as a winemaker but soon fell in love with cider. He founded Bordatto under the notion that he could craft a better cider by applying farming methods utilized in vineyards to apple orchards. Terroir is often overlooked when people talk about cider, but Bitxinxo feels that characteristics of the site such as soil, orientation, tree age and varietal are just as important to cider as they are to wine and he’s out to prove it. Multiple green harvests and extensive pruning are employed in his four hectares of orchards, all of the apples are hand-harvested and only native yeasts are used in all stages of fermentation. The Basandere, the “wild woman” of Basque mythology, is a finer and slightly sweeter take on the traditional Basque cider. Produced solely from apples grown on the estate, this cider blends selected apples from the 30 different varietals grown there. Each of the different apple varietals are fermented seperately with indigenous yeast for 3 months. Bottled aged for 3 months before release. Mild carbonation occurs naturally in bottle, no dosage. There is 20g/L of residual sugar.