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.
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 (New Hampshire) 6.6%
Boulder Mojo IPA (Colorado) 6.8%
Lagunitas IPA (California) 5.7%
Victory Hop Devil (Pennsylvania) 6.7%
Dogfishhead 60 Min (Delaware) 6.0%
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 (California) 8.6%
Dogfishhead 90 Min (Delaware) 9.0%
Stone Ruination (California) 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% $5.25
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 (California) 5.6%
Lagunitas Pale Ale (California) 5.9%
Anchor Liberty Ale (California) 5.9%
Oskar Blues Dale's Pale Ale (Colorado) 6.5%
Anderson Valley Poleeko Pale Ale (California) 5.5%
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.
Belhaven 16oz can (Scotland) 5.2%
Founders Dirty Bastard (Michigan) 8.3%
Orkney Skull Splitter (Scotland) 8.5%
Oskar Blues Old Chub Can (Colorado) 8.0%
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 (California) 5.6%
Fuller’s London Porter (England) 5.4%
Sinebrychoff Imperial Porter (Finland) 7.2%
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 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 (Colorado) 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 (Mass) 6.8%
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 (Colorado) 9.5%
Lion Stout (Sri Lanka) 8.0%
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.
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%
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%
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%
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 (Maine) 5.0%
Blue Moon Belgian White (Colorado) 5.4%
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 (Mass) 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 (Maine) 9.0%
Delirium Tremens 11.2 oz (Belgium) 9.0%
Affligem Abbey Blonde (Belgium) 7.0%
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%
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%
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 (Wisconsin)4.7%
Sol (Mexico) 4.8%
Lone Star (Texas) 4.7%
Blue Point Toasted Lager (New York)5.3%
Stella (Belgium) 5.2%
Tusker (Kenya) 4.2%
Sam Adams Boston Lager (Masshole) 4.9%
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%
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%
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%
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 (Oregon) 6.5%
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%
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 (Louisiana) 5.0%
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 (Cali) 4.9% $5.50
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 6.6%
Schlenkerla Rauch-Weizen 16.9oz (Germany) 5.2%
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%
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) 9.0%
Maudite(Strong Amber Ale) 8.8%
These brews are basic, pale beers with fruit added for a sweeter flavor. (Melbourne Bros. in England uses traditional Lambic process).
Magic Hat # 9 (Vermont) 5.1%
Seadog Blueberry Wheat (Maine) 4.6%
Harpoon Raspberry U.F.O. (Mass.) 5.1%
NANA’S CAN-NERY ROW
Carling Black Label (Detroit/Canada) 5.0%
Genesee Cream Ale (New York) 5.1%
Naragansett (Rhode Island) 5.1%
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 (Wisconsin) 4.1%
Coors Light (Colorado) 4.2%
Sam Light (Massachusetts) 4.0%
Cisco Pale Ale 12oz can (Mass) 5.6%
Magners 16.9oz (Ireland) 4.5%
Original Sin (New York) 6.0%