*all bottles are 12oz unless otherwise noted*



IMPERIAL BOTTLE SERIES

 CLIPPER CITY UBER PILSNER (12oz)

A pilsner-style bock lager, rich malty and well rounded. Brewed with Amarillo, Saaz, Hersbrucker, and Tettnang hops.  7.0% ABV

GREAT DIVIDE HERCULES (12oz)

Hercules Double IPA delivers a huge amount of piney, floral, and citrusy hop aroma and flavor from start to finish. A hefty backbone of nutty, toffee-like malt character balances Hercules’ aggressive, punchy hop profile.  9.1% ABV

JAN DE LICHTE IMPERIAL WIT (25.4oz)

Jan de Lichte is a Belgian wit beer following an old ancient tradition of using four grains: Barley and wheat are used of course, but oats and buckwheat are also used. 7.2% ABV

BEAR REPUBLIC BIG BEAR STOUT (22oz)

A hefty, black, Russian Imperial-style stout. This strong stout boasts a rich, caramel sweetness lavished by a robust, deep-roasted heartiness.

HE’BREW ORIGIN POMEGRANATE (22oz)

Certified Kosher, this imperial ale is brewed with pomegranate juice. Malty and sweet with a dry hoppy finish.

VINTAGE RESERVE SERIES

’04-’06 AVENTINUS DOPPLEBOCK (16.9oz)

The world’s oldest top-fermenting wheat dopplebock was created in 1907 at the Wiesse Brauhaus in Munich using “Bottle-conditioning” where fresh yeast and malt are added to the bottle to induce secondary fermentation. Pale, crystal, and dark malts are employed for this double-fermented wheat beer.  8.0% ABV

’06 DEUS LES BRUT DE FLANDERS (25.4oz)

This beer is fermented, somewhat conditioned, and shipped off to the Champagne region of France, where it is placed in caves for twelve months of pampered maturation. Additional fermentable sugars and yeast are added, and the beer is bottled and placed neck-down in special racks. It’s periodically turned and angle of steepness slowly increased, causing the yeast to detach from the sides of the bottle and migrate toward the neck. 11.0% ABV

’06 PRIPPS CARNEGIE PORTER (16.9oz)

Carnegie Porter is a Swedish beer classic, with very rich flavors including strong roasted tones of chocolate character and lots of hop bitterness, both of which are balanced and softened by a degree of sweetness. 5.5% ABV

FULLER’S VINTAGE ALE (16.9oz)

Limited edition English ale brewed with Goldings hops, triple malted barley, and a unique strain of yeast. Bottle-conditioned and magnificent. A truly blissful drinking experience. 8.5% ABV

VINTAGE BOTTLE SPECIAL

Bukowski Tavern features a new bottle special of rare, hard-to-get, discontinued, small batch, or otherwise awesome beer that has been vintaged in our beer cellar. Ask your server about today’s Vintage Bottle Special. 



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.

Geary’s Pale Ale (Maine)  4.5%

Tetleys Cream Ale 16.9oz can (England) 3.8%

Bass Ale 12oz (England) 5.0%

Fullers ESB 14.9oz (England) 5.9%

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%

Lagunitas IPA (California) 6.2%

Burton Empire Ale (England) 6.6%

Victory Hop Devil (Pennsylvania) 6.7%

Dogfishhead 60 Min (Delaware) 6.0%

Rogue Brutal IPA 22oz (Oregon) 6.5%

Double IPA

One of the fastest growing and increasingly popular styles of beer. Double IPAs 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

Dogfishhead 90 Min (Delaware) 9.0%

Harpoon Leviathan Imperial (Mass) 10%

Stone Ruination (California)   7.2%

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 Smiths Nut Brown (England) 5.0%

Old Speckled Hen 16.9 oz (England) 5.2%

Newcastle Brown Ale (England) 4.7% $5.25

Avery Ellie's Brown (Colorado) 5.5%

American Strong Ale

A broad category used in the United States that refers to a beer with an A.B.V of 7.0% or higher

Stone Arrogant Bastard (22oz) (California) 7.2%

Middle Ages Wailing Wench (22oz) (New York) 8.0%

Oskar Blues G'Knight Beer (Colorado) 8.7%

Irish Amber/Red Beer

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 exclusively. A nice middle ground between a pale ale and a Scottish ale.

Full Sail Amber (Oregon)  5.5%

Ithaca Cascazilla  (New York) 6.5%



American Ale

The only remnant of 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.

Sierra Nevada Pale Ale (California) 5.6%

Ballantine Ale 16oz (Indiana) 5.4%

Troegs Pale Ale (Pennsylvania) 5.4%



Scottish 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.

Harviestouns Old Engine Oil (Scotland) 6.0%

Orkney Skull Splitter (Scotland) 8.5%

Oskar Blues Old Chub (Colorado) 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 (California) 5.6%

Fullers London Porter 16.9oz can (England) 5.4%

Sinebrychoff Imperial Porter 11.2oz (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.

Murphys Irish Stout 14.9oz can (Ireland) 4.0%

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 Smiths Oatmeal Stout (England) 5.0%

Dragon Stout (Jamaica) 7.5%

Youngs Dbl Chocolate 14.9oz 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%

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 22oz (Colorado) 9.5%

Lion Stout (Sri Lanka) 8.0%

Northcoast Old Raputin (California) 9.0%



 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.

Schneider Weiss 16.9oz (Germany) 5.5%

Julius Echter Hefe 16.9oz (Germany) 4.9%

Franziskaner 16.9oz (Germany) 5.0%

Weihenstephaner 16.9oz (Germany) 5.4%

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 Edel-Weisse Organic 16.8oz (Germany) 6.2%

Schneider Aventinus Eisbock 16.9oz (Germany) 12%

Kristallweizen

These are German wheat beers in which the yeast has been filtered out.

Weihenstephaner Kristallweizen 16.9oz (Germany) 5.4%

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%

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 Dor 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%

Belgian Bitter Ale

Spicy, malt-sweet, hoppy-bitter palate, with a very very long dry & bitter finish.

Urethel Hop-it 11.2oz (Belgium) 9.5%

Belgian Brune

Belgian Brown ales are lacking in any acidity and tend to taste maltier, sometimes to the point of being a little like distilled spirits.

Delirium Nocturnum 11.2 oz (Belgium) 8.5%

Moinette Brune 25.4oz (Belgium) 8.5%

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 (DBL) 11.2oz (Belgium) 7.0%

Rochefort (TPL) 11.2oz (Belgium) 9.2%

Westmalle (TPL) 11.2oz (Belgium) 9.5%

Chimay Bleu (QUAD) 11.2oz (Belgium) 9.0%

La Trappe (QUAD) 25.4oz (Holland) 10.0%

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.

Lindemans Peche (Belgium) 4.0%

Lindemans Framboise (Belgium) 4.0%

Geuze

Ask your server about our current, rotating geuze selection!

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.

Stella Artois (Holland) 5.2%

Heineken (Holland) 5.0%

Miller High Life (Wisconsin) 5.0%

Sol (Mexico) 4.5%

Carlsberg (Denmark) 5.0%

Lonestar (Texas) 4.5%

Sagres (Portugal) 5.2%

Tecate (Mexico) 4.5%

Spaten Lager(Germany) 5.2%

Pacifico (Mexico) 4.8%



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.

Pilsner Urquell (Czech Republic) 4.4%

Czechvar (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.

Einbecker Ur-Bock Dunkel 11.2oz (Germany) 6.5%

Ayinger Celebrator Doppel Bock (Germany) 6.7%

Spaten Optimator (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 (Oregon) 6.5%

Einbecker Maibock 11.2oz (Germany) 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.

Negra Modelo (Mexico) 5.4%

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).

Monschoff Keller Brau 16.9 oz (Germany) 5.4%

*This beer has limited availability

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%

Einbecker Schwartz (Germany) 4.9%

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%

Flying Dog Old Scratch Amber (Colorado) 5.3%

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%

Hitachino Ginger Ale 11.2oz (Japan) 7.0%

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) 9.0%

Trois Pistoles(Strong Dark Ale) 9.0%

Ephemere(Apple, Champagne Like) 5.5%

Maudite(Strong Amber Ale) 8.8%

Blanche De Chambly (Belgian-wit, citrusy) 5.0%

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 (Vermont) 5.1%

Wachusett Blueberry (Mass.) 4.4%

Harpoon Raspberry U.F.O. (Mass.) 5.1%

Samuel Smith Strawberry (England) 5.3%

Floris Apple 11.2oz (Belgium) 3.5%

Barley Wine

Typically reaches an alcohol strength of 8 to 12% by volume. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is in fact a beer. *These beers have limited availability.

Sierra Nevada Big Foot (Cali) 9.6%

Avery Hog Heaven  (Colo)     9.2% 

NANAS CAN-NERY ROW

We like it in the can

Carling Black Label (Detroit/Canada) 5.0%

Schlitz (Wisconsin) 5.0% $3.50

Genesee Cream Ale (New York) 5.1%

Naragansett (Rhode Island) 5.1%

Malt Liquor

Very high alcohol budget beer, Sometimes found in brown paper bags.

Elephant (Denmark) 7.2%

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 (Wisconsin) 4.1%

Coors Light (Colorado) 4.2%

Sam Light (Massachusetts) 4.0%

WICKED LOCAL

BBC Lost Sailor IPA 22oz (S.Deerfield) 5.5%

Cisco Pale Ale 12oz can (Mass) 5.6%

CIDERS

Magners 16.9oz (Ireland) 4.5%

Magners Pear 16.9oz (Ireland) 4.5%

Original Sin (New York) 6.0%

Woodchuck Dark-n-Dry (Vermont) 5.0%

GLUTEN FREE

GREEN’S GLUTEN-FREE  16.9oz   (Belgium) 7.0%