And that’s because there’s a brew for every taste and every cuisine. Pale or dark, creamy or bitter, refreshing or savory – there’s a flavor for everyone. Our beer menu changes frequently, so check our website for updated selections.
*Ask your bartender about specialty beer that may not be on the menu.
Standard Reference Method (SRM) refers to the color of the beer. It ranges on a scale of 1-40. A pale beer will be 1-10, and a dark beer will be between 31-40.
International Bitterness Units (IBU) is the measure of hops that contribute to a beer’s bitterness. It can range from 1 to over 100.
Alcohol by Volume (ABV) is the percentage of alcohol in the beer.
Belgian-style dubbels range in color from brown to very dark. They have a malty sweetness and have cocoa and caramel aromas and flavors. Hop bitterness is medium-low to medium. Yeast-generated fruity esters (especially banana) can be possbile. Often bottle-conditioned, a slight yeast haze and flavor may be apparent. “Dubbel” meaning “double,” SRM: 16-36, IBU 20-35, ABV 6.3-7.6%. Serve in a Tulip at 50-55°F.
Quadrupel beers are amber to dark brown in color. Caramel, dark sugar and malty sweet flavors prevail, with medium-low to medium-high hop bitterness. Quadrupels have a relatively light body compared to their alcoholic strength. When aged, oxidative qualities should be mild and not distracting. It is sometimes referred to as Belgian strong dark. SRM: 8-20, IBU 25-50, ABV 7.2-11.2%. Serve in a Tulip at 50-55°F.
Tripels are complex and sometimes has a mild spicy flavor. Yeast-driven complexity is common. Tripels are most times on the higher end of the ABV spectrum, yet are enjoyed by many different palates. These beers are commonly bottle-conditioned and finish dry. Tripels are comparable to Belgian-style golden strong ales, but are normally darker and have a more noticeable malt sweetness. SRM: 4-7, IBU 20-45, ABV 7.1-10.1%. Serve in a Tulip at 40-45°F.
Belgian Ales are most notable for an emphasis on malts, lots of spices and fruity yeast flavors. There are many sub styles of Belgian beers such as Dubbel, Quadrupel, and Tripel. When it comes to Belgian beer, it’s all about the complex flavors.
Typically easy to drink, with a low but agreeable hop bitterness. This is a light- to medium-bodied ale, with a low malt aroma that has a spiced and sometimes fruity-ester character. Sugar can be added to lighten the perceived body. This style is medium in sweetness and not as bitter as Belgian-style tripels or golden strong ales. It is normally brilliantly clear. The overall impression is good balance between light sweetness, spice and low to medium fruity ester flavors. SRM: 4-7, IBU 15-30, ABV 6.3-7.9%. Serve in a Tulip at 45-50°F.
These style of beers are often fruity, complex and on the higher end of the ABV spectrum, yet are approachable to many different palates. Look for a distinctive spiciness from Belgian yeast and a highly attenuated dry finish. This style is normally drier and lighter in color than a Belgian-style tripel. SRM: 9-35, IBU 20-50, ABV 7-11%. Serve in a Tulip at 45-50°F.
These pale ales are gold to copper in color and can have caramel or toasted malt flavor.Belgian pale ales are characterized by low but noticeable hop bitterness, flavor and aroma. These beers were inspired by British pale ales. SRM: 6-12, IBU 20-30, ABV 4-6%. Serve in a Tulip at 40-50°F.
Saison beers are gold to light amber in color. Often bottle-conditioned, with some yeast character and high carbonation. Belgian-style saison may have Brettanomyces or lactic character, and fruity, horsey, goaty and/or leather-like aromas and flavors. They are commonly called “farmhouse ales” and originated as summertime beers in Belgium. U.S. craft brewers brew them year-round and have taken to adding a variety of additional ingredients. SRM: 5-7, IBU 20-38, ABV 4.4-6.8%. Serve in a Tulip at 45-55°F.
Bocks are lagers that take extra time to smooth out such a strong brew. Bocks are known for their robust malty character with subtle IBU range of 15-30. SRM ranges from 15-30 giving most Bocks a dark amber to brown color. Bock’s have a higher ABV and malty flavor than most lagers making them a great pairing drink with a meaty dinner.
Traditional bocks are all-malt brews and high in malt sweetness. Malt character should be a balance of sweetness and toasted or nut-like malt. “Bock” translates as “goat”! SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a Tulip at 45-50°F.
“Doppel” meaning “double,” this style is a bigger and bolder version of the lower-gravity German-style bock beers. Originally made by monks in Munich, this style is food-friendly and rich in mellanoidins reminiscent of toasted bread. The color is copper to dark brown. Malty sweetness is dominant but should not be overpowering. The malt character is more reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt. Doppelbocks are full-bodied, and alcoholic strength is on the higher end of the spectrum. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a Tulip at 45-50°F.
Also called “heller bock” (meaning “pale bock”), this style is paler in color and more hop-centric than traditional bock beers. A lightly toasted and/or bready malt character is often evident. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a Goblet at 45-50°F.
Weizenbock is a wheat version of a bock, or a bigger and beefier dunkelweizen. Malt mellanoidins and weizen ale yeast are the main ingredients. If served with yeast, the appearance may be very cloudy.With flavors of bready malt and dark fruits such as plum, raisin, and grape, this style is low on bitterness and high on carbonation. Balanced clove-like phenols and fruity, banana-like esters produce a well-rounded aroma. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a Tulip at 45-50°F.
Brown Ales are orginally from Britain. This style of ale is most known for it’s darker color, however the color is the most relatable attribute between Brown Ales. Brown Ales normally have a mid-range IBU of 25-45 and an ABV from 4-7%. They have a wide range of flavors from fruity esters to a drier with chocolate or nutty characteristics.
Roasted malt, caramel and chocolate characteristics and should have medium intensity in both flavor and aroma. American-style brown ales have low to medium hop flavor and aroma and medium to high hop bitterness. The history of Amercian Brown Ales dates back to U.S. homebrewers who were inspired by English-style brown ales and porters. It sits in flavor between those British styles and is more bitter than both. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a Nonic Pint at 50-55°F.
English-style brown ales range from dryer (Northern English) to sweeter (Southern English) maltiness. Roast malt tones (chocolate, nutty) may contribute to the flavor and aroma profile. Hop bitterness is very low to low, with very small amount of hop flavor and aroma. It is known for rich and advanced malt aroma and flavor without focusing too much on hops. This style is extremely sessionable and food-friendly. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a Nonic Pint at 50-55°F.
Malt and caramel are a part of the flavor and aroma profile, while licorice and roast malt tones may sometimes be apparent as well. Hop bitterness is very low to low. U.S. brewers are known to produce lighter-colored versions as well as the common “dark mild.” These beers are low in alcohol, yet are still medium-bodied due to increased dextrin malts. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a Nonic Pint at 50-55°F.
Dark Lagers include American Amber Lager, German-Style Dunkel and German-Style Oktoberfest and more. This style of lager is normally darker in color 10-30 SRM, with a clean crisp taste and a perfect balance of malt and hops. With an IBU range of 20-30 and 3.8-5.5% ABV, Dark Lagers are a solid beer choice. Their toasty malt flavors make it an excellent pairing with grilled meats and vegetables.
A widely available, sessionable craft beer style that highlights both malt and hops. Amber lagers are a medium-bodied lager with a toasty or caramel-like malt character. The hop bitterness can range from very low to medium-high. Brewers may use decoction mash and dry-hopping to achieve more advanced flavors. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a tulip at 50-55°F.
A German-style dunkel, sometimes referred to as a Munchner dunkel, should have chocolate-like, roast malt, bread-like or biscuit-like aromas that develop from the use of Munich dark malt. This style does not offer an overly sweet impression, but rather a mild balance between malt sweetness and hop character. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a vase at 50-55°F.
A beer rich in malt with a balance of clean, hop bitterness. Bread or biscuit-like malt aroma and flavor is common. Originating in Germany, this style used to be seasonally available in the spring (“Marzen” meaning “March”), with the fest-style versions tapped in October. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a vase at 50-55°F.
Sometimes referred to as black lagers, they can be reminiscent of German-style dunkels, but schwarzbiers are drier, darker and more roast-oriented.These dark brown to black beers have a notable pale-colored foam head (not excessively brown) with good cling quality. They have a mild roasted malt character without the associated bitterness. Malt flavor and aroma are low to medium levels of sweetness. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a vase at 50-55°F.
Ranges from copper to reddish brown in color. The beer has a malty aroma and slight malt sweetness. The malt aroma and flavor should have a notable degree of toasted and/or slightly roasted malt character. Hop bitterness is low to medium-low. SRM: 20-30, IBU 20-30, ABV 6.3-7.5%. Serve in a flute at 50-55°F.
Hybrids use traditional yeast with non-traditional fermentation methods. For example, a Cream Ale uses Lager Yeast in warm temperature conditions used to brew an ale. Because the processes are so different Hybrid beers have a wide range of color, and IBUs. Some common styles of Hybrid Beers are Irish-style Red, Kolsh, Altbier, and Cream Ale.
This is a mild, pale, light-bodied ale, made using a warm fermentation (top or bottom fermenting yeast) and cold lagering. Despite being called an ale, when being judged in competitions it is acceptable for brewers to use lager yeast. SRM: 2-5, IBU 10-22, ABV 4.3-5.7%. Serve in a flute at 40-45°F.
The name translates as “beer for keeping.” This style is becoming popular with U.S. brewers. Blond, amber and brown versions all exist. Bier de garde are light amber to chestnut brown or red in color. This style is characterized by a toasted malt aroma and slight malt sweetness. Flavor of alcohol is apparent. Often bottle-conditioned, with some yeast character. SRM 7-16, IBU 20-30, ABV 4.4-8%. Serve in a tulip at 45-55°F.
This beer style is brewed with lager yeast but fermented at ale fermentation temperatures. There is an evident degree of toasted malt and/or caramel-like malt character in flavor and often in aroma. Often referred to as “steam beer” and made famous by San Francisco’s Anchor Brewing Company. Seek out woody and mint flavor from the Northern Brewer hops. SRM 8-15, IBU 35-45, ABV 4.6-5.7%. Serve in a Nonic Pint at 50-55°F.
Originally from the Düsseldorf area of Germany, these ales strike a balance between hop and malt flavors and aromas, but can have low fruity esters and some peppery and floral hop aromas. Before Germany had lager beer, it had ales. Alt, meaning “old,” pays homage to one rebel region in Germany which did not lean into lagering. U.S. producers celebrate the ale revolution beautifully with this top-fermented German beer style. SRM 11-19, IBU 25-52, ABV 4.6-5.6%. Serve in a Tulip at 45-50°F.
Light in color and malt character, this style’s fermentation process yields a light vinous character which is accompanied by a slightly dry, crisp finish. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold-conditioning process. SRM 3-6, IBU 18-28, ABV 4.8-5.3%. Serve in a Flute at 40-45°F.
This is a balanced beer that uses a moderate amount of kilned malts and roasted barley to give the color for which it’s named. With a medium hop characteristic on the palate, this typically amber-colored beer is brewed as a lager or ale and can have a medium candy-like caramel malt sweetness. This style may contain adjuncts such as corn, rice and sugar, which help dry out the finish and lessen the body. It also often contains roasted barley, lending low roasted notes, darker color and possibly creating a tan collar of foam. With notes of caramel, toffee and sometimes low-level diacetyl (butter), think of this beer style as a cousin to lightly-toasted and buttered bread. SRM 11-18, IBU 20-28, ABV 4-4.8%. Serve in a Flute at 40-45°F.
IPAs are historically an English beer first brewed and exported to British troops in India during the late 1700s. IPAs were given more hops than original Pale Ales because of the hops preservative nature. American IPAs have a higher hop profile than English IPAs. IPAs are most notable for their low malt, high hop presence lending a unique characteristic of citrus, fruity bitterness. IPAs are strong beers with 5.5-10.6% ABV and 50-100 IBUs!
Characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character, this style is all about hop flavor, aroma and bitterness. This has been the most-entered category at the Great American Beer Festival for more than a decade, and is the top-selling craft beer style in supermarkets and liquor stores across the U.S. SRM 6-12, IBU 50-70, ABV 6.3-7.5%. Serve in a Tulip at 50-55°F.
Steeped in lore (and extra hops), the IPA is a stronger version of a pale ale. Characterized by stiff English-style hop character (earthy, floral) and increased alcohol content. English yeast lends a fruity flavor and aroma. Different from its American counterpart, this style strikes a balance between malt and hops for a more rounded flavor. There is also a lot of mythology surrounding the creation of this style, which is still debated today. SRM 6-14, IBU 35-63, ABV 5-7%. Serve in a Nonic Pint at 50-55°F.
High hop bitterness, flavor and aroma. Hop character is fresh and evident from utilization of any variety of hops. Alcohol content is medium-high to high and notably evident with a medium-high to full body. The intention of this style is to exhibit the fresh and evident character of hops. SRM 5-16, IBU 65-100, ABV 7.6-10.6%. Serve in a Tulip at 50-55°F.
Pale Ale is a catchall term for lighter colored ales. The Pale Ale has a healthy balance of malt to hop unlike it’s highly hopped predecessor, the IPA. Pale Ales have a range of color from 1-18 SRM with 15-45 IBUs. Pale Ales include American Amber Ale, Extra Special Bitter (ESB), and Blonde Ale to name a few. American Pale Ales tend to be cleaner with more hop while British Pale Ales tend to be more malty and buttery.
Amber ales have medium-high to high maltiness with medium to low caramel character. They are characterized by American-variety hops, which produce medium hop bitterness, flavor and aroma. American ambers are usually darker in color, have more caramel flavor and less hop aromatics, and may have more body. This style was first made popular by brewers from California and the Pacific Northwest. SRM 11-18, IBU 25-45, ABV 4.4-6.1%. Serve in a Tulip at 50-55°F.
An American interpretation of a classic English style. Characterized by floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop character, producing medium to medium-high hop bitterness, flavor and aroma. American-style pale ales have medium body and low to medium maltiness that may include low caramel malt character. SRM 16-14, IBU 30-50, ABV 4.4-5.4%. Serve in a Tulip at 45-55°F.
Almost always bottled and often filtered. This style is a fully carbonated, slightly stronger version of bitter. It has a caramel flavor with a touch of sweetness. There is an earthy, English hop aroma. SRM 5-12, IBU 20-35, ABV 3-4.2%. Serve in a Nonic Pint at 45-55°F.
One of the most approachable styles, a golden or blonde ale is an easy-drinking beer that is visually appealing and has no particularly dominating malt or hop characteristics. Rounded and smooth, it is an American classic known for its simplicity. Sometimes referred to as “golden ale.” These beers can have honey, spices and fruit added, and may be fermented with lager or ale yeast. SRM 3-7, IBU 15-25, ABV 4.1-5.1%. Serve in a Tulip at 45-55°F.
ESB stands for “extra special bitter.” This style is known for its balance and the interplay between malt and hop bitterness. English pale ales display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evident. The yeast strains used in these beers lend a fruitiness to their aromatics and flavor, referred to as esters. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is medium to medium-high. SRM 5-16, IBU 20-40, ABV 4.5-5.5%. Serve in a Nonic Pint at 45-55°F.
A Pale Lager is most notable for it’s golden color and crisp clean taste. They embody a full malt and hop flavor. The American Lager, Bohemian-Style Pilsner, Helles, are just a few Pale Lagers. Their SRM range from 2-6, IBUs tend to be 15-30 and the ABV can range from 4-6%. Pale Lagers are the perfect beer for a light clean taste that still carries a full flavor profile.
American lager has little in the way of hop and malt character. A straw to gold, very clean and crisp, highly carbonated lager. SRM 2-6, IBU 5-15, ABV 3.2-4%. Serve in a Flute at 45-55°F.
Bohemian-style pilseners have a slightly sweet and evident malt character and a toasted, biscuit-like, bready malt character. Hop bitterness is perceived as medium with a low to medium-low level of noble-type hop aroma and flavor. This style originated in 1842, with “pilsener” originally indicating an appellation in the Czech Republic. Classic examples of this style used to be conditioned in wooden tanks and had a less sharp hop bitterness despite the similar IBU ranges to German-style pilsener. Low-level diacetyl is acceptable. Bohemian-style pilseners are darker in color and bigger in final gravity than their German counterparts. SRM 3-7, IBU 30-45, ABV 4.1-5.1%. Serve in a Flute at 45-55°F.
Sometimes referred to as a “Dortmunder export,” this beer has the malt-forward flavor and sweetness of a German-style helles, but the bitter base of a German-style pilsener.This lager is all about balance, with medium hop character and firm but low malt sweetness. Look for toasted malt flavors and spicy floral hop aromas. SRM 3-6, IBU 20-30, ABV 5.1-6.1%. Serve in a Flute at 45-55°F.
“Helles” means “pale in color,” as these beers are often golden. They are similar in flavor to adjunct-influenced lagers, but possess more advanced pilsener malt flavor and have a touch more sweetness, and are less dry in the finish. A full-bodied lager that puts pilsener malt flavors forward and can be perceived as bready. A slight sweetness permeates with just a hint of hop spiciness. Clean and crisp, this is a refreshing beer with substance. Low levels of yeast-produced sulfur aromas and flavors may be common. SRM 4-5, IBU 18-25, ABV 4.8-5.6%. Serve in a Flute at 45-55°F.
A classic German-style pilsener is straw to pale in color. A malty residual sweetness can be perceived in aroma and flavor. Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor are moderate and quite obvious. Distinctly different from Bohemian-style pilsener, this style is lighter in color and body and has a lower perceived hop bitterness. SRM 3-4, IBU 25-40, ABV 4.8-5.6%. Serve in a Flute at 45-55°F.
This longstanding style can be traced back to the working class of the 1700s and its popularity with street and river porters. A porter is dark in color with flavors of chocolate, light coffee, nut and caramel. Porters are less roasty and espresso-like than stouts, but have deeper cocoa flavors than brown ales. Porters have 30-40 SRM, 25-40 IBU and 5-7% ABV.
Definitively American, these porters should have no roasted barley flavors or strong burnt/black malt character. Medium caramel and cocoa-like sweetness is present, with complementing hop character and malt-derived sweetness. SRM 35-40, IBU 35-50, ABV 7-12%. Serve in a Tulip at 45-55°F.
A smooth, cold-fermented and cold-lagered beer brewed with lager yeast. Because of its alcoholic strength, it may include very low to low complex alcohol flavors and/or lager fruitiness such as berries, grapes and plums (but not banana; ale-like fruitiness from warm-temperature fermentation is not appropriate). This style has the malt flavors of a brown porter and the roast of a schwarzbier, but is bigger in alcohol and body. SRM 35-40, IBU 35-50, ABV 7-9%. Serve in a Nonic Pint at 45-55°F.
Brown porters have no roasted barley or strong burnt/black malt character. Low to medium malt sweetness, caramel and chocolate is acceptable. Hop bitterness is medium. Softer, sweeter and more caramel-like than a robust porter, with less alcohol and body. Porters are the precursor style to stouts. SRM 20-35, IBU 20-30, ABV 4-6%. Serve in a Nonic Pint at 45-55°F.
Often features more bitter and roasted malt flavor than a brown porter, but not quite as much as a stout. Robust porters have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. Their caramel and malty sweetness is in harmony with the sharp bitterness of black malt. Hop bitterness is evident. With U.S. craft brewers doing so much experimentation in beer styles and ingredients, the lines between certain stouts and porters are often blurred. Yet many deliberate examples of these styles do exist. Diacetyl is acceptable at very low levels. SRM 30-40, IBU 25-40, ABV 5-6%. Serve in a Nonic Pint at 45-55°F.
Typically the base for this style is a robust porter that is given smoky depth thanks to wood-smoked malt. Traditionally, brewers will cite the specific wood used to smoke the malt, and different woods will lend different flavors to the finished product. Smoke flavors dissipate over time. SRM 15-20, IBU 20-40, ABV 5-9%. Serve in a Nonic Pint at 45-55°F.
Scotch or Scottish ales are malt-forward beers that were historically differentiated by their alcohol strength. Rich malt takes center stage over hops in this particular style family. Scottish-Style beers range from 15-30 SRM, 25-35 IBU, and 6-8% ABV.
Scotch ales are overwhelmingly malty, with a rich and dominant sweet malt flavor and aroma. A caramel character is often part of the profile. Some examples feature a light smoked peat flavor. This style could be considered the Scottish version of an English-style barley wine. Overly smoked versions would be considered specialty examples. SRM 15-30, IBU 25-40, ABV 6-8%. Serve in a Thistle at 45-55°F.
Scottish-style ales vary depending on strength and flavor, but in general retain a malt-forward character with some degree of caramel-like malt flavors and a soft and chewy mouthfeel. Some examples feature a light smoked peat flavor. Hops do not play a huge role in this style. The numbers commonly associated with brands of this style (60/70/80 and others) reflect the Scottish tradition of listing the cost, in shillings, of a hogshead (large cask) of beer. Overly smoked versions would be considered specialty examples. Smoke or peat should be restrained. SRM 5-19, IBU 9-25, ABV 2-5%. Serve in a Thistle at 45-55°F.
Catch-all for any type of beer—ale, lager or otherwise—that does not fit neatly into a historic style set. These beers are often based on classic styles, but with added experimental twists. No ingredient or process should be discounted, but generally speaking, the root style can still be recognized.
Characterized by the perception of caramel malt and dark roasted malt flavor and aroma. Hop bitterness is perceived to be medium-high to high. Hop flavor and aroma are medium-high. Fruity, citrus, piney, floral and herbal character from hops of all origins may contribute to the overall experience. This beer is often called a black IPA or Cascadian dark ale. SRM 35-40, IBU 50-70, ABV 6-8%. Serve in a Tulip at 45-55°F.
A wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer, that has been aged for a period of time in a wooden barrel or in contact with wood. This beer is aged with the intention of imparting the unique character of the wood and/or the flavor of what has previously been in the barrel. Today’s craft brewers are using wood (mostly oak) to influence flavor and aromatics. Beer may be aged in wooden barrels (new or previously used to age wine or spirits), or chips, spirals and cubes may be added to the conditioning tanks that normally house beer. A variety of types of wood are used including oak, apple, alder, hickory and more. The interior of most barrels is charred or toasted to further enhance the flavor of the wood. SRM varies, IBU varies, ABV varies. Serve in a Tulip at 45-55°F.
This is an ale or lager that benefits from the addition of dark chocolate or cocoa. More common in porters, stouts and brown ales, where the grain bill better complements the confectionery ingredient, it can be added to other styles as well. Overt bitterness is not acceptable in this style. Little hop character is desired and the chocolate flavor does not need to be overwhelming. The style can vary greatly in approach and flavor profile depending on the brewer. SRM 35-40, IBU 15-30, ABV 3-12%. Serve in a Tulip at 45-55°F.
As the name suggests, this can be either a lager or ale with coffee added to boost flavor. While stouts and porters are popular base styles for coffee beer, many craft breweries are experimenting with other styles, like cream ales and India pale ales. Brewers may steep the beans in either water or beer to impart java flavor without adding acidity. Barrel-aged or wood-influenced versions may show signs of oxidation, including sherry notes and other advanced flavors.
Fruit beers are made with fruit, or fruit extracts are added during any portion of the brewing process, providing obvious yet harmonious fruit qualities. This idea is expanded to “field beers” that utilize vegetables and herbs.
Barley, wheat, oats, rye and spelt commonly contain gluten, so look for other fermentables to be featured in these beers. A beer (lager, ale or other) that is made from fermentable sugars, grains and converted carbohydrates. Ingredients do not contain gluten.
This is a lager or ale that contains flavors derived from flowers, roots, seeds or certain fruits or vegetables. Typically the hop character is low, allowing the added ingredient to shine through. The appearance, mouthfeel and aromas vary depending on the herb or spice used. This beer style encompasses innovative examples as well as traditional holiday and winter ales.
Both lagers and ales can be brewed with honey. Some brewers will choose to experiment with ingredients, while others will add honey to traditional styles. Overall the character of honey should be evident but not totally overwhelming. A wide variety of honey beers are available. U.S. brewers may add honey to the boil kettle (as a sugar source) or post-boil (to preserve more volatile aromatics).
One of the most popular seasonal beers, this is a lager or ale that is brewed with fresh or processed pumpkin or winter squash. Since the fruit does not have much of a taste by itself, many craft brewers have taken to adding spices typically found in pumpkin pie, like cinnamon and clove. However, these flavors should not overpower the final product. Pumpkin can be found in everything from stouts to pale ales and pilseners.
In darker versions, malt flavor can optionally include low roasted malt characters (evident as cocoa/chocolate or caramel) and/or aromatic toffee-like, caramel, or biscuit-like characters. Low-level roasted malt astringency is acceptable when balanced with low to medium malt sweetness. Hop flavor is low to medium-high. Hop bitterness is low to medium. These beers can be made using either ale or lager yeast. The addition of rye to a beer can add a spicy or pumpernickel character to the flavor and finish. Color can also be enhanced and may become more red from the use of rye. The ingredient has come into vogue in recent years in everything from stouts to lagers, but is especially popular with craft brewers in India pale ales. To be considered an example of the style, the grain bill should include sufficient rye such that rye character is evident in the beer.
This beer style is not defined by flavors or aromas, which can place it in almost any style category. Instead, what makes a session beer is primarily refreshment and drinkability. Any style of beer can be made lower in strength than described in the classic style guidelines. The goal should be to reach a balance between the style’s character and the lower alcohol content. Drinkability is a factor in the overall balance of these beers. Beer should not exceed 5 percent ABV.
When malt is kilned over an open flame, the smoke flavor becomes infused into the beer, leaving a taste that can vary from dense campfire, to slight wisps of smoke. Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties. Originating in Germany as rauchbier, this style is open to interpretation by U.S. craft brewers. Classic base styles include German-style Marzen/Oktoberfest, German-style bock, German-style dunkel, Vienna-style lager and more. Smoke flavors dissipate over time.
Very dark beers that are fermented at warm temperatures and vary in strength. The name stout comes from the term stout porter, describing a bolder permutation of the popular porter style during the 17th century. Stouts are considered to have stronger roasted flavors than porters, but can vary in character from dry, smooth and sweet or strong and bitter, depending on the type.
American-style imperial stouts are the strongest in alcohol and body of the stouts. Black in color, these beers typically have an extremely rich malty flavor and aroma with full, sweet malt character. Bitterness can come from roasted malts or hop additions. SRM 30-40, IBU 50-80, ABV 7-12%. Serve in a Snifter at 45-55°F.
A coffee- and chocolate-forward ale, but with a hop aroma and flavor, often from a citrus-forward variety. American stouts are bold, with a distinctive dry-roasted bitterness in the finish. Fruity esters should be low, but head retention high. The addition of oatmeal is acceptable in this style and lends to the body and head retention. SRM 35-40, IBU 50-60, ABV 5-8%. Serve in a Snifter at 45-55°F.
The addition of oatmeal adds a smooth, rich body to these beers. Oatmeal stouts are dark brown to black in color. Roasted malt character is caramel-like and chocolate-like, and should be smooth and not bitter. Coffee-like roasted barley and malt aromas are prominent. This low- to medium-alcohol style is packed with darker malt flavors and a rich and oily body from oatmeal. SRM 35-40, IBU 20-40, ABV 4-6%. Serve in a Nonic Pint at 45-55°F.
Sweet stout, also referred to as cream stout or milk stout, is black in color. Malt sweetness, chocolate and caramel should dominate the flavor profile and contribute to the aroma. It also should have a low to medium-low roasted malt/barley-derived bitterness. Milk sugar (lactose) lends the style more body. This beer does use lactose sugar, so people with an intolerance should probably avoid this style. SRM 35-40, IBU 15-25, ABV 3-6%. Serve in a Nonic Pint at 45-55°F.
Dry stouts are black. These beers achieve a dry-roasted character through the use of roasted barley. The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Hop bitterness is medium to medium high. This beer is often dispensed via nitrogen gas taps that lend a smooth, creamy body to the palate. SRM 35-40, IBU 30-40, ABV 4-5%. Serve in a Nonic Pint at 45-55°F.
Varying in strength, color and hop character, strong ales are rich, fuller-bodied and meant for sipping. By increasing the amount of fermentable ingredients in the brewing process, the brewer increases the strength of the beer. The potential strength of the beer is tracked and estimated by the gravity of the wort, typically measured with an instrument called a hydrometer.
These ales range from amber to deep red/copper-garnet in color. A caramel and/or toffee aroma and flavor are often part of the malt character along with high residual malty sweetness. Complexity of alcohols is evident. Fruity-ester character is often high. As with many American versions of a style, this barley wine ale is typically more hop-forward and bitter than its U.K. counterpart. Low levels of age-induced oxidation can harmonize with other flavors and enhance the overall experience. Sometimes sold as vintage releases. SRM 10-20, IBU 60-100, ABV 8-12%. Serve in a Snifter at 45-55°F.
The use of American hops in this ale lends to the perception of medium hop bitterness, flavor and aroma. Coupled with a solid malt profile, this should be a beer with balance between hop bitterness and malt sweetness. Some breweries will choose to bottle-condition this style, leading to possible fruity esters and some haze in their appearance. This is another example of modern American brewers taking an established style and boosting the flavor. California brewers are credited with creating this innovative style. SRM 10-20, IBU 60-90, ABV 8-10%. Serve in a Snifter at 45-55°F.
A strong ale that leans heavily on malt characteristics for flavor. With a wide color range and typically high in alcohol, this is a style that is often aged and will evolve well over time. As they advance in age, these beers develop oxidative characteristics including honey and toffee flavors and aromas, darker colors, lessened bitterness and more. SRM 10-20, IBU 40-60, ABV 8-12%. Serve in a Snifter at 45-55°F.
A distinctive quality of these ales is that their yeast undergoes an aging process (often for years) in bulk storage or through bottle conditioning, which contributes to a rich, wine-like and often sweet oxidation character. Old ales are copper-red to very dark in color. Complex estery character may emerge. SRM 10-30, IBU 30-60, ABV 6-9%. Serve in a Snifter at 45-55°F.
Typically 40-60% of the grains used in these beers are wheat. Wheat adds a creamy, slightly tangy flavor to these styles. With wheat as the common denominator, these beers differ in flavor and aroma due to the addition of certain types of yeast used and, in the case of Belgian-style wits, the addition of other ingredients like coriander and orange peel.
Part of the “strong ale” category, this ale is not derived from grapes as its name might suggest. Made with at least 50 percent wheat malt, this full-bodied beer features bready and candy flavors, and finishes with a great deal of malty sweetness. These beers may be oak-aged and sometimes have small amounts of darker malts added. SRM 5-15, IBU 40-80, ABV 8-12%. Serve in a Snifter at 45-55°F.
Color is pale to light amber. This beer can be made using either ale or lager yeast. Generally brewed with at least 30 percent malted wheat. These beers are typically served with the yeast in the bottle, and pour cloudy. Traditionally more hoppy than a German hefeweizen, American wheat beer differs in that it should not offer flavors of banana or clove. It is a refreshing summer style. Darker versions of this style also exist but are not as common. SRM 2-10, IBU 10-35, ABV 3-5%. Serve in a Flute at 45-55°F.
Belgian-style wits are brewed using unmalted wheat, sometimes oats and malted barley. Witbiers are spiced with coriander and orange peel. A style that dates back hundreds of years, it fell into relative obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. This style is currently enjoying a renaissance, especially in the American market. “Wit” means “white.” SRM 2-4, IBU 10-20, ABV 5-6%. Serve in a Tulip at 45-55°F.
Low in alcohol and refreshingly tart, and often served with a flavored syrup like Woodruff or raspberry, this German-style wheat ale presents a harmony between yeast and lactic acid. These beers are very pale in color, and may be cloudy as they are often unfiltered. Hops are not a feature of this style, but these beers often do showcase esters. Traditional versions often showcase Brettanomyces yeast. Growing in popularity in the U.S., where many brewers are now adding traditional and exotic fruits to the recipe, resulting in flavorful finishes with striking, colorful hues. These beers are incredible when pairing. Bitterness, alcohol and residual sugar are very low, allowing the beer’s acidity, white bread and graham cracker malt flavors to shine. Carbonation is very high, adding to the refreshment factor this style delivers. Many examples of this style contain no hops and thus no bitterness at all. SRM 2-4, IBU 3-6, ABV 5-6%. Serve in a Goblet at 45-55°F.
German-style hefeweizens are straw to amber in color and made with at least 50 percent malted wheat. The aroma and flavor of a weissbier comes largely from the yeast and is decidedly fruity (banana) and phenolic (clove). “Weizen” means “wheat” and “hefe” means “yeast.” There are multiple variations to this style. Filtered versions are known as “Kristal Weizen” and darker versions are referred to as “Dunkels,” with a stronger, bock-like version called “Weizenbock.” This is commonly a very highly carbonated style with a long-lasting collar of foam. SRM 3-9, IBU 10-15, ABV 4-6%. Serve in a Vase at 45-55°F.