Beers

	Crispin Blackberry (FULL PINTS!) Draft Cider (Apple or Pear) Tenth and Blake CA 5.0% Cider USA 3 TIX
Featured in Grande Beer Garden 3 ticket Full Pints
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
	Hop Valley Citrus Mistress (FULL PINTS!) Draft India Pale Ale (IPA)-England Tenth and Blake OR 6.5% Ale USA 3 TIX
Featured for $3 FULL PINTS in the Grande Beer Garden
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Pilsner Urquell (FULL PINTS!) Draft Pilsner-Czech Tenth and Blake 4.4% Lager Czech Republic 3 TIX
Featured for $3 FULL PINTS in Grande Beer Garden
Originated in the town of Pilsen, of the Czech Republic. The most classic of pilseners. Their signature is the use of Saaz hops and a golden color. They are around 5% ABV. The most hop-forward classic lager brewing style in terms of flavor and aroma. The good kind of skunky.
	Bergbock Draft Helles bock/ Maibock-Germany Andechs 7.0% Lager Germany 2 TIX
Lighter in color (“helles” means light in German), with an average strength of 6%-7.5%. Hop bitterness is low, yet noble hop aroma may be at medium levels. (20-35 IBU)
	Andechs Doppelbock Draft Doppelbock-Germany Andechs 7.1% Lager Germany 2 TIX
Contrary to popular belief, it has been argued that doppelbocks are not really related to bocks, other than by name. They come from a different place and time in history. During the Protestant Reformation (Circa 1517), the Franciscan monks from Paula Italy settled in Munich. These monks would ritually brew strong beer to carry them through the two holy fasts of Lent and Advent. While the beer style can be dated to the 1500's (which makes them a few hundred years younger than bocks), it didn't even get its name "dopplebock" until the early 1900's, when it became a popular style in Munich. The people, comparing it to the immensely popular bockbiers of the day, noticed the difference in color and strength, subsequently giving it the moniker "doppelbock" (double bock). Originally top-femented wheat beers, today they are primarily barley-based lagers. Doppel bocks were brewed with more grain than used for bocks, but not fermented as thoroughly. This left a sweet finish. The "noble" hops used in doppelbocks are for balance and slight aroma, nothing more. Despite their strength, they are a study in subtlety. (17-30 IBU, 6.5%-8% ABV) Traditional bock: Similar to helles bock, yet a couple shades darker in color, and with an even lower level of bitterness (no higher than 30 IBU). Their alcohol content is the same.
	Vollbier Hell Draft Helles-Germany Andechs 4.8% Lager Germany 1 TIX
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
	Fruh Kolsch Draft Kolsch-Germany Fruh 4.8% Ale Germany 1 TIX
A golden top-fermenting beer that originated in Cologne. Medium bodied and usually around 5% abv.
	Schwabenbrau Das Schwarze Draft Schwartzbier Dinkelacker 4.9% Lager Germany 1 TIX
Schwarzbier means "black beer" in German. It is a reference to color only. But unlike other dark beers (porters or stouts) they are not overly bitter due to the roasted malt characteristics found in other common dark beer styles. Hops supply bitterness & dryness in the case of schwartzbier. A very refreshing style, and pilsner-like to a degree. They are typically more hop-forward that a regular "helles" German lager. So much so that people often refer to the style as "Black Pils".
	Bar Fly Bourbon & Smoke IRS Draft Wood-aged Specialty Midnight Sun AK 11.6% Ale USA 3 TIX
A beer that falls outside conventional style guidelines, which is also aged in wood barrels or by used wood chips. Example: A Belgian triple aged in wood barrels (like Allagash Curieux) would still be listed under "Triple". A beer brewing with odd spices & possibly fruit, which is also barrel aged, would end up here.
	Panty Peeler Draft Tripel-Belgium Midnight Sun AK 8.5% Ale USA 2 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
	Framboise Moka Draft Sour/Wild Ale Engine House #9 WA 6.5% Ale USA 3 TIX
Sour/Wild: Barrel aged sour coffee stout with raspberry
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	New England IPA Draft India Pale Ale (IPA)-England Epic Brewing Co. UT 6.6% Ale USA 1 TIX
IPA: East Coast Turdid Style
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Sour Cherry Threads Draft Sour/Wild Ale Trinity Brewing CO 6.0% Ale USA 3 TIX
Sour/Wild: Lightly acidic sour aged on cherries
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Nectar Threads Draft Sour/Wild Ale Trinity Brewing CO 6.2% Ale USA 3 TIX
Sour/Wild: Lightly acidic sour aged on guava and passion fruit
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Pop-a-Wheelie Draft India Pale Ale (IPA)-England Boneyard OR 7.0% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Incredible Pulp Draft India Pale Ale (IPA)-England Boneyard OR 6.1% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Hop Venom Draft Double (Imperial) IPA (USA) Boneyard OR 8.9% Ale USA 1 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
	Notorious IPA3 Draft Triple IPA (USA) Boneyard OR 11.8% Ale USA 2 TIX
The best way to put it: so Double it's Triple! Technically not a recognized style (yet), a good guideline for Triple IPA's is that they have a minimum of 90 IBU and are at least 10% ABV, but can range all the way up to 20%. It is the American Muscle Car of big hoppy beers.
	Loverbeer BeerBrugna Draft Sour/Wild Ale B. United Intl 6.2% Ale Italy 5 TIX
Sour/Wild: Brettanomyces, sweet Damaschine plums
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Hitachino Commemorative Bourbon BA Draft LIMITED Hybrid: see beer description B. United Intl 8.0% Ale Japan 3 TIX
Hybrid: Slightly Sour ale, Eisbock'd, Bourbon BA
This is the category for beers that don't fit into categories. For our purposes, this term applies mostly to beers from non-US breweries. Such beers from the US might be called "New World Ales" (or Lagers). In general, "hybrid" might mean that a beer incorporates more than one brewing style, or the use of unconventional ingredients or aging. In some cases it might refer to a beer that has been blended with another beer of completely different style, or maybe something that is not even beer at all (like mead or brandy, etc.).
	Hitachino Espresso Stout Draft LIMITED Stout (Foreign-Countries vary) B. United Intl 7.0% Ale Japan 3 TIX
Like Irish dry stout, there is very little hop perception, even though the IBU‘s might be substantial (30-60). There is a little dry-roasted bitterness from the malt. The alcohol is considerably higher, at 6%-7.5% ABV.
	Hitachino White Draft LIMITED White (Wit) Bier/(Biere Blanche)-Belgium B. United Intl 5.5% Ale Japan 3 TIX
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
	JW Lee's Harvest Ale (Calvados 2015) Draft LIMITED Barley Wine B. United Intl 11.5% Ale England 3 TIX
Barleyine-English: Vintage 2015, Apple Brandy Barrel
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
	JW Lee's Harvest Ale (Lagavulin 2016) Draft LIMITED Barley Wine B. United Intl 11.5% Ale England 4 TIX
Barleyine-English: Vintage 2016, Single Malt Scotch Barrel
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
	JW Lee's Harvest Ale (Port 2016) Draft LIMITED Barley Wine B. United Intl 11.5% Ale England 4 TIX
Barleyine-English: Vintage 2016, Willoughby's Port Barrel
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
	JW Lee's Harvest Ale (Sherry 2015) Draft LIMITED Barley Wine B. United Intl 11.5% Ale England 3 TIX
Barleyine-English: Vintage 2015, Rayoso Sherry Barrel
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
	Alvinne Cuvee Freddy Draft LIMITED Sour/Wild Ale B. United Intl 10.0% Ale Belgium 4 TIX
"Sophie Edition", Burgundy Barrel Aged
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	BFM L'Abbaye de Saint Bon-Chien 2015 Draft LIMITED Sour/Wild Ale B. United Intl 11.0% Ale Switzerland 4 TIX
Sour/Wild: Strong sour ale aged in various wine barrels
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	BFM SqRt 225 Draft LIMITED Hybrid: see beer description B. United Intl 6.0% Ale Switzerland 3 TIX
Hybrid: slightly sour and bitter rustical saison aged in oak barrels
This is the category for beers that don't fit into categories. For our purposes, this term applies mostly to beers from non-US breweries. Such beers from the US might be called "New World Ales" (or Lagers). In general, "hybrid" might mean that a beer incorporates more than one brewing style, or the use of unconventional ingredients or aging. In some cases it might refer to a beer that has been blended with another beer of completely different style, or maybe something that is not even beer at all (like mead or brandy, etc.).
	Nomad Long Trip Draft Farmhouse/Saison-American B. United Intl 6.6% Ale Australia 3 TIX
Farmhouse Hybrid: Coffee, Aussie Wattle Seeds, Tasmanian Pepper
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Gurutzeta Sagardoa (from Spain!) Draft Cider (Apple or Pear) B. United Intl 6.0% Cider Spain 3 TIX
Cider: Spanish Basque Farmhouse Funk
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
	Hop Lion Draft LIMITED India Pale Ale (IPA)-England Double Mtn. OR 6.5% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Tenacious Ten Draft LIMITED Stout (Imperial-Countries vary) Double Mtn. OR 11.5% Ale USA 3 TIX
Imperial Stout: Rye/Oats, Bourbon BA
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Uncle Jacob's Stout Draft Stout (Imperial-Countries vary) Avery Brewing CO 14.9% Ale USA 4 TIX
Massive Imperial Stout, fermented w/ Westmalle Belgian Ale yeast and aged 6 months in the very finest Bourbon barrels.
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	La Fin Du Monde Draft Tripel-Belgium Unibroue 9.0% Ale Canada 2 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
	Ephemere Sureau (Elderberry) Draft Fruit (non Lambic)-Countries vary Unibroue 5.5% Ale Canada 2 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	A Tout le Monde A Tout le Monde Draft Farmhouse/Saison-American Unibroue 4.5% Ale Canada 2 TIX
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Kostritzer Draft Schwartzbier Bitburger Brau 4.8% Lager Germany 1 TIX
Schwarzbier means "black beer" in German. It is a reference to color only. But unlike other dark beers (porters or stouts) they are not overly bitter due to the roasted malt characteristics found in other common dark beer styles. Hops supply bitterness & dryness in the case of schwartzbier. A very refreshing style, and pilsner-like to a degree. They are typically more hop-forward that a regular "helles" German lager. So much so that people often refer to the style as "Black Pils".
	Strawberry Rhubarb Sour Draft Sour/Wild Ale Great Divide CO 6.2% Ale USA 2 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Saison Dupont Cuvee Dry Hopping Draft Saison-Belgium DuPont Brasserie 6.5% Ale Belgium 3 TIX
Saison has no clear definition with respect to raw materials and processes. It is an instance where a number of beers from a certain region are broadly similar in character and use the same designation on their labels. Today they are loosely identified by a few parameters: 5% - 7% ABV, and regarded as "light" summer specialties. They are usually amber to orange in color, and often quite dry, with a citric, peppery, quenching quality. This can be attributed to hard water, heavy hopping, spicing, or deliberate souring. High mashing temperatures are sometimes employed to produce a substantial degree of un-fermentable sugars, giving a firm edge to the beer. This style was once a poor-man‘s blend of several beers, designed to be a thirst-quencher for local farm workers. Saisons are largely local to the French-speaking part of the country, especially the western part of the province of Hainaut. Many small breweries in the French-speaking part of Belgium make similar beers, not necessarily identified as Saisons. The style does not exist in the Flemish-speaking part of the country. Saisons were regarded as a distinct family of beers by brewing scientists in the late 1800s and early 1900s. these beers were originally produced to a variety of strengths, including “children‘s”, “family”, “double”, and “royal”.
	Scaldis Draft Belgian Strong Golden (BSG) Dubuisson 12.0% Ale Belgium 3 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
	pFriem Pilsner Draft Pilsner-Germany pFRIEM Family OR 4.8% Lager USA 1 TIX
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
	Blonde IPA Draft Belgian Strong Golden (BSG) pFRIEM Family OR 6.3% Ale USA 1 TIX
IPA
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
	Kumquat Farmhouse Ale Draft Farmhouse/Saison-American pFRIEM Family OR 4.9% Ale USA 3 TIX
Farmhouse/American Saison: Fruited
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Starburst Draft India Pale Ale (IPA)-England Ecliptic Brewery OR 7.5% Ale USA 1 TIX
75 IBUs, with Amarillo, Azacca, Centennial, Citra, Mosaic, and Simcoe hops. 100% pale malt
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Ayinger Bavaran Pils Draft Pilsner-Germany Merchant du Vin 5.3% Lager Germany 1 TIX
Pils-German
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
	Brasserie du Bocq Saison 1858 Draft Saison-Belgium Merchant du Vin 6.8% Ale Belgium 2 TIX
Saison-Belgium
Saison has no clear definition with respect to raw materials and processes. It is an instance where a number of beers from a certain region are broadly similar in character and use the same designation on their labels. Today they are loosely identified by a few parameters: 5% - 7% ABV, and regarded as "light" summer specialties. They are usually amber to orange in color, and often quite dry, with a citric, peppery, quenching quality. This can be attributed to hard water, heavy hopping, spicing, or deliberate souring. High mashing temperatures are sometimes employed to produce a substantial degree of un-fermentable sugars, giving a firm edge to the beer. This style was once a poor-man‘s blend of several beers, designed to be a thirst-quencher for local farm workers. Saisons are largely local to the French-speaking part of the country, especially the western part of the province of Hainaut. Many small breweries in the French-speaking part of Belgium make similar beers, not necessarily identified as Saisons. The style does not exist in the Flemish-speaking part of the country. Saisons were regarded as a distinct family of beers by brewing scientists in the late 1800s and early 1900s. these beers were originally produced to a variety of strengths, including “children‘s”, “family”, “double”, and “royal”.
	Ayinger Brau Weisse Draft Hefe Weizen-Germany Merchant du Vin 5.1% Ale Germany 1 TIX
Hefe-Weisse
"Hefe" means "unfiltered" or "with yeast". Clove and banana-like esters produced by particular strains of brewing yeast are signatures of this style. German style wheat beers are highly carbonated, have low hop character and are brewed using at least 50% malted wheat. Sometimes they are called "Weiss-biers", or white beer. This is a reference to the light color of the beer and head.
	Crazy Navel Draft Sour/Wild Ale Cascade OR 7.2% Ale USA 4 TIX
Sour/Wild: w/ Cara Cara Oranges
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Kriek Draft Flemish/Flanders Red-Belgium Cascade 8.5% Ale USA 4 TIX
Flanders Red: Barrel-Aged & Fruited w/ Whole Cherries
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
	Oud Beersel Bersalis Sourblend Draft Lambic-Fruit-Belgium Wetten Imports 6.0% Ale Belgium 3 TIX
They are beers, and not wines, because the original fermentation is grain based (the definition for beer). The fruit comes later, and is an excellent compliment to acidity of the lambic beer style. In the traditional method, the fruit is added during the maturation of the beer, causing a further fermentation. The best of Belgian fruit beers have the dryness of pink Champagne, rather than the sweetness of a soda-pop.
	Samichlaus Schwarzes Draft Doppelbock-Germany Wetten Imports 14.0% Lager Austria 3 TIX
Contrary to popular belief, it has been argued that doppelbocks are not really related to bocks, other than by name. They come from a different place and time in history. During the Protestant Reformation (Circa 1517), the Franciscan monks from Paula Italy settled in Munich. These monks would ritually brew strong beer to carry them through the two holy fasts of Lent and Advent. While the beer style can be dated to the 1500's (which makes them a few hundred years younger than bocks), it didn't even get its name "dopplebock" until the early 1900's, when it became a popular style in Munich. The people, comparing it to the immensely popular bockbiers of the day, noticed the difference in color and strength, subsequently giving it the moniker "doppelbock" (double bock). Originally top-femented wheat beers, today they are primarily barley-based lagers. Doppel bocks were brewed with more grain than used for bocks, but not fermented as thoroughly. This left a sweet finish. The "noble" hops used in doppelbocks are for balance and slight aroma, nothing more. Despite their strength, they are a study in subtlety. (17-30 IBU, 6.5%-8% ABV) Traditional bock: Similar to helles bock, yet a couple shades darker in color, and with an even lower level of bitterness (no higher than 30 IBU). Their alcohol content is the same.
	The Giant Made of Shadows Draft Strong Ale (Brown/Dark)-Belgium Silver City Brewery WA 9.9% Ale USA 1 TIX
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
	Premium Pilsner Draft Pilsner-Germany Sound Brewery WA 5.4% Lager USA 1 TIX
Pils-German
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
	Weihenstephaner Hefe Weissbier Draft Hefe Weizen-Germany Weihenstephan 5.4% Ale Germany 1 TIX
"Hefe" means "unfiltered" or "with yeast". Clove and banana-like esters produced by particular strains of brewing yeast are signatures of this style. German style wheat beers are highly carbonated, have low hop character and are brewed using at least 50% malted wheat. Sometimes they are called "Weiss-biers", or white beer. This is a reference to the light color of the beer and head.
	Kristallweizenbock Draft Weizen Bock-Germany Weihenstephan 7.5% Ale Germany 1 TIX
3 hop additions in this beer! Hallertauer and Perle for bittering in round 1, then Opal, Emerald and Sapphire for the 2nd and 3rd additions.
All bocks were ales in the beginning. Weizenbock is the only member of the family that is still an ale, although it is usually lagered�yet not a lager. Those are two different things. Lagering a beer has to do with cold-temperature aging (the German word “lager” means “to store”). Just about any beer can be lagered. But it‘s the yeast type that still dictates whether a beer is classified as ale or lager. Whew! Anyway, weizenbocks are amazingly complex beers, with cloves, bananas, raisons, and caramel in the flavor, and often over 6% ABV. As wheat beers go, they are stronger than most in alcohol. They range from buckwheat to toffee in color.
	Weihenstephaner Vitus Draft Weizen Bock-Germany Weihenstephan 7.7% Lager Germany 1 TIX
All bocks were ales in the beginning. Weizenbock is the only member of the family that is still an ale, although it is usually lagered�yet not a lager. Those are two different things. Lagering a beer has to do with cold-temperature aging (the German word “lager” means “to store”). Just about any beer can be lagered. But it‘s the yeast type that still dictates whether a beer is classified as ale or lager. Whew! Anyway, weizenbocks are amazingly complex beers, with cloves, bananas, raisons, and caramel in the flavor, and often over 6% ABV. As wheat beers go, they are stronger than most in alcohol. They range from buckwheat to toffee in color.
	Bloom Draft Cider (Apple or Pear) Wandering Aengus OR 6.0% Cider USA 2 TIX
Bloom is an authentic medium sweet cider that offers an aromatic apple nose and a bright clean dry finish. The blend for this cider is typically 80% Dry base and 20% juice. ABV hovers between 5.5 and 6.0. Final Gravity is between 1.015 and 1.020. Juice is cryo-concentrated
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
	Cellar Door Draft Cider (Apple or Pear) Wandering Aengus OR 11.6% Cider USA 2 TIX
Heirloom Cryo juice that is used for back sweetening our Bloom Cider. Barrel fermented in Neutral Pinot barrels for dryness
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
	Ferocious Citrus IPA Draft India Pale Ale (IPA)-England Hopworks OR 6.4% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	IPX Citra Single Hop Draft India Pale Ale (IPA)-England Hopworks OR 6.0% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Hofbrau Keller Bier Draft Keller Bier Hofbrau 5.1% Lager Germany 1 TIX
4% - 7% in ABV, Kellerbier is an old and unique German beer style. Unfiltered and unpasteurized, these lagers 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). Hop bitterness can be high and alcohol will vary.
	Hofbrau Maibock Draft Helles bock/ Maibock-Germany Hofbrau 7.2% Lager Germany 1 TIX
Lighter in color (“helles” means light in German), with an average strength of 6%-7.5%. Hop bitterness is low, yet noble hop aroma may be at medium levels. (20-35 IBU)
	Erdinger Hefe-Weizen Draft Hefe Weizen-Germany Erdinger 5.3% Ale Germany 1 TIX
The Premium Weissbier at the top of its class. Not only in the context of the Erdinger assortment Erdinger Weissbier with fine yeast applies undisputed as the classical authors, as the white beer absolutely. It is brewed with fine yeast after a delivered prescription and naturally strictly after the Bavarian purity requirement. Today still without the traditional bottle fermentation one does not do here: Three to four weeks it lasts, until the Erdinger Weissbier with fine yeast matured.
"Hefe" means "unfiltered" or "with yeast". Clove and banana-like esters produced by particular strains of brewing yeast are signatures of this style. German style wheat beers are highly carbonated, have low hop character and are brewed using at least 50% malted wheat. Sometimes they are called "Weiss-biers", or white beer. This is a reference to the light color of the beer and head.
	Erdinger Dunkel Draft Dunkel Weizen-Germany Erdinger 5.3% Ale Germany 1 TIX
“Dunkel” means dark. “Weizen” means wheat. In addition to clove and banana-like esters, these wheat beers are also famous for raison and caramel flavors. More common in southern Germany, this style of wheat beer is highly carbonated with low hop character and brewed using at least 50% malted wheat. They‘re usually unfiltered, and if so would include the prefix “Hefe” on the label. They tend to be of medium strength, but can be as high as 8% ABV.
	Hacker Pschorr Marzen Draft Ur-Marzen or Oktoberfest- Germany Paulaner/HP USA 5.8% Lager Germany 1 TIX
A style derived from "Sommerbiere" (Summer beer). Ur-Marzen, meaning "original of March", are beers that were brewed in March, and made stronger to remain preserved over the summer months, prior to the help of modern refridgeration. A son of the owner of the Spaten Brewery learned of this brewing style while serving as an apprentice in Vienna around 1870. The next year, it was served for the first time at the Oktoberfest in Munich and, due to its popularity, became the official beer style from that point on. Ur-Marzens are full-bodied lagers that are amber in color and usually weigh in at around 6% ABV, with bitterness at about 18-25 IBU.
	Paulaner Munich Lager Draft Helles-Germany Paulaner/HP USA 4.9% Lager Germany 1 TIX
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
	Vanilla Cherry Dogpatch Draft Sour/Wild Ale Almanac CA 7.5% Ale United States 3 TIX
Sour red ale aged in wine barrels with cherries and whole vanilla beans.
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Apricot de Brettaville Draft LIMITED Sour/Wild Ale Almanac CA 6.5% Ale USA 3 TIX
Sour/Wild: Brett yeast, San Joaquin Valley apricots
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Sour IPA Draft LIMITED Sour/Wild Ale Almanac CA 6.3% Ale USA 3 TIX
Sour/Wild: Dry-hopped, Oak Barrel Aged
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Sunshine and Opportunity Draft LIMITED Farmhouse/Saison-American Almanac CA 6.3% Ale USA 3 TIX
Mixed fermentation saison, aged in oak barrels and dry-hopped.
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	White Label Draft LIMITED Sour/Wild Ale Almanac CA 7.5% Ale USA 3 TIX
Sour/Wild: Wine BA, coriander, Muscat grapes, dry-hopped
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Brother Imperial IPA Draft Double (Imperial) IPA (USA) Fremont Brewery WA 8.5% Ale USA 1 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
	The Sister Imperial IPA Draft Double (Imperial) IPA (USA) Fremont Brewery WA 8.5% Ale USA 1 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
	Luponic Distortion #6 Draft India Pale Ale (IPA)-England Firestone Walker CA 5.9% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Pivo Pils Draft Pilsner-Czech Firestone Walker CA 5.3% Lager USA 1 TIX
Originated in the town of Pilsen, of the Czech Republic. The most classic of pilseners. Their signature is the use of Saaz hops and a golden color. They are around 5% ABV. The most hop-forward classic lager brewing style in terms of flavor and aroma. The good kind of skunky.
	Puck, the Beer Draft Farmhouse/Saison-American North Coast CA 4.0% Ale USA 2 TIX
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Belinerweiss (Peach) Draft Berliner Weisse-Germany North Coast CA 4.1% Ale USA 2 TIX
The lightest of all the German style wheat beers. This highly carbonated, low alcohol (3%-3.5% ABV), low hopped beer is most famous for its tartness, due to the combination of a yeast and lactic acid bacteria fermentation. Fruity esters are evident as well. Bier de Garde: French: Often bronze or amber. Originally a strong, top-fermenting, bottle-conditioned brew intended for cellaring. May have caramel flavors from long boil. Today, they are often bottom-fermented and filtered. 4.4%-7.5% ABV.
	Red Seal Ale (Nitro) Draft Amber-US North Coast CA 5.4% Ale USA 1 TIX
A style without definition, amber ales range from bland, vaguely caramelly beers to products with a fairly healthy malt and hop balance. Often the differentiation between a quality amber and an American Pale is that the amber might have more dark malt character, or a less assertive hop rate.
	Old Rasputin (Nitro) Draft Stout (Imperial-Countries vary) North Coast CA 9.0% Ale USA 1 TIX
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	XS New Crusty Draft LIMITED Barley Wine Rogue OR 11.6% Ale USA 2 TIX
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
	XS Old Crustacean Draft LIMITED Barley Wine Rogue OR 11.6% Ale USA 2 TIX
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
	20,000 Brews By the Sea Draft LIMITED Strong Ale (American) Rogue OR 9.9% Ale USA 2 TIX
A "complexity bomb" that uses 20 varieties of hops, 20 specialty malts, has a 20 year shelf life, will be brewed to 20 degrees plato, and will be bottle conditioned for 20 days.
A catch-all style name for all those big beautiful beers coming out of the US which defy conventional style categories. American Strong Ales typically lurk somewhere between barley wines & Double IPA's. They tend to be over 8% and are often very hoppy. Typically they have a fair amount of color to them, which keeps them from being double IPA's.
	Paradise Pucker Draft Sour (Kettle) and/or Fruited Rogue OR 6.0% Ale USA 2 TIX
Sour-Kettle: Horizon & Amarillo Hops, Passion Fruit & Guava
You could call this style a "quick-sour". To simplify, kettle sours are infected before the boil. Traditional sours are infected after the boil. Sour beers can be "soured" during the mashing process when lactobacillus bacteria eats sugars and convert them to acids, producing that sought-after pucker. They can be also soured in the boil kettle before the heat is turned up and the bacteria is killed off or pasteurized. The latter process is called kettle souring. Traditional sours often are inoculated with lactic acid bacteria (multiple strains of Pediococcus and Lactobacillus) and sometimes use Brettanomyces yeast after the boil for extra fermentation. They can then ferment up to two years until poured, a key reason why they are more expensive than kettle sours. Don't be a kettle sour hater. It doesn't become you.
	Rolling Thunder BA IRS Draft LIMITED Stout (Imperial-Countries vary) Rogue OR 11.8% Ale USA 2 TIX
Imperial Stout: Whiskey Barrel
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	12th of Never Draft Pale Ale-USA Lagunitas CA 5.5% Ale USA 1 TIX
Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. ABV range: 4%-7%
	Eroica Farmhouse Draft LIMITED Farmhouse/Saison-American Lagunitas CA 8.0% Ale USA 2 TIX
American saison aged in red wine barrels
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Willett Whiskey Barrel Imperial Stout Draft LIMITED Stout (Imperial-Countries vary) Lagunitas CA 11.7% Ale USA 2 TIX
This is Lagunitas Imperial Stout aged in Willett Bourbon Barrels in the Chicago Brewery for a year.
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Stiegl Pils Draft Pilsner-Germany Stiegl Brau 4.9% Lager Austria 1 TIX
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
	Kloster Anno 1050 Draft Vienna Lager Weltenburger 5.5% Lager Germany 1 TIX
Named after the city in which it orginated, a traditional Vienna lager is brewed using a three step decoction boiling process. Munich, Pilsner, Vienna toasted and dextrin malts are used, as well wheat in some cases. Subtle hops, crisp, with residual sweetness. They are typically similar to, but a bit lighter in alcohol than Ur-Marzen (Oktoberfest) style lagers.
	Asam Bock Draft Doppelbock-Germany Weltenburger 6.9% Lager Germany 2 TIX
Contrary to popular belief, it has been argued that doppelbocks are not really related to bocks, other than by name. They come from a different place and time in history. During the Protestant Reformation (Circa 1517), the Franciscan monks from Paula Italy settled in Munich. These monks would ritually brew strong beer to carry them through the two holy fasts of Lent and Advent. While the beer style can be dated to the 1500's (which makes them a few hundred years younger than bocks), it didn't even get its name "dopplebock" until the early 1900's, when it became a popular style in Munich. The people, comparing it to the immensely popular bockbiers of the day, noticed the difference in color and strength, subsequently giving it the moniker "doppelbock" (double bock). Originally top-femented wheat beers, today they are primarily barley-based lagers. Doppel bocks were brewed with more grain than used for bocks, but not fermented as thoroughly. This left a sweet finish. The "noble" hops used in doppelbocks are for balance and slight aroma, nothing more. Despite their strength, they are a study in subtlety. (17-30 IBU, 6.5%-8% ABV) Traditional bock: Similar to helles bock, yet a couple shades darker in color, and with an even lower level of bitterness (no higher than 30 IBU). Their alcohol content is the same.
	Barock Dunkel Draft Munich style dunkel-Germany Weltenburger 4.7% Lager Germany 1 TIX
(German dark lager) Pronounced malty aroma and flavor that dominates over a clean crisp moderate hop bitterness. They can be chocolaty, chewy, and often exhibit a bread-like aroma, from the use of Munich malt. Colors range from light brown to dark brown.
	Super Pils Draft Pilsner- Bohemian Bavik 5.2% Lager Belgium 1 TIX
More full-bodied, slightly sweeter and more malty than German pilseners and may be light amber in color. Bohemian pilseners are also typified by the use of Czech Saaz hops, and may have IBU‘s as high as 45, despite sweetness in finish.
	Petrus 80/20 Draft Sour/Wild Ale Bavik 7.5% Ale Belgium 4 TIX
80/20 blend of Petrus Aged Pale and Aged Red
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Echt Kriekenbier Draft Fruit (non Lambic)-Countries vary Verhaeghe 6.8% Ale Belgium 3 TIX
Fruit Beer: Cherry, non-Lambic
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Duchesse De Bourgogne Draft Flemish/Flanders Red-Belgium Verhaeghe 6.2% Ale Belgium 3 TIX
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
	St. Bernardus Abt 12 Draft Quadrupel-Belgium St. Bernardus 10.0% Ale Belgium 3 TIX
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
	St. Bernardus Wit Draft White (Wit) Bier/(Biere Blanche)-Belgium St. Bernardus 5.0% Ale Belgium 3 TIX
This traditional witbier has been developed under supervision of the father of Hoegaarden and Celis White, master brewer Pierre Celis. This beer has been bottle-refermented, which lent it its specific taste.
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
	Corsendonk Abbey Brown Draft Dubbel-Belgium Corsendonk 7.5% Ale Belgium 2 TIX
Dubbels tend to be darker in color, but vary in strength and flavor profile. Dubbels are largely malt forward, with roasty qualities. They typically range from 6.5% to 8% ABV.
	Okocim OK Draft Helles-Germany Okocim Brewery 5.6% Lager Poland 1 TIX
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
	Lompocker Hoppy Kolsch Draft Kolsch-Germany Lompoc Brewing OR 5.2% Ale USA 1 TIX
Kolsch
A golden top-fermenting beer that originated in Cologne. Medium bodied and usually around 5% abv.
	Chardonnay Barrel Belgian Tripel Draft LIMITED Tripel-Belgium Lompoc Brewing OR 8.4% Ale USA 3 TIX
Tripel: Aged in Maryhill Chard Barrel for 5 months
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
	Louisville Jolly Rancher Draft LIMITED Sour/Wild Ale Lompoc Brewing OR 7.0% Ale USA 3 TIX
Sour/Wild: Apple cinnamon sour mash, Bourbon BA
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Port Barrel Cranberry Saison Draft LIMITED Farmhouse/Saison-American Lompoc Brewing OR 5.0% Ale USA 3 TIX
Farmhouse/American Saison: Maryhill Port Barrel Aged
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Scherler Gold Draft Pilsner-Germany Three Magnets WA 5.8% Ale USA 1 TIX
Pils-German
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
	Goodland Orange Draft Fruit (non Lambic)-Countries vary Telegraph Brewery CA 4.5% Ale USA 1 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Blackberry Harvest Draft Berliner Weisse-Germany Urban Family WA 4.5% Ale USA 2 TIX
Berliner Weisse Blackberry, Foudre Aged
The lightest of all the German style wheat beers. This highly carbonated, low alcohol (3%-3.5% ABV), low hopped beer is most famous for its tartness, due to the combination of a yeast and lactic acid bacteria fermentation. Fruity esters are evident as well. Bier de Garde: French: Often bronze or amber. Originally a strong, top-fermenting, bottle-conditioned brew intended for cellaring. May have caramel flavors from long boil. Today, they are often bottom-fermented and filtered. 4.4%-7.5% ABV.
	Tropic Heart Draft Sour/Wild Ale Urban Family WA 6.0% Ale USA 2 TIX
A mixed-culture sour with mango and passion fruit
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	HopSlice Draft India Pale Ale (IPA)-England Deschutes OR 5.0% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Pacific Wonderland Draft Helles-Germany Deschutes OR 5.5% Lager USA 1 TIX
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
	Passionfruit IPA Draft India Pale Ale (IPA)-England Deschutes OR 6.8% Ale USA 1 TIX
IPA: Fruited w/ Passion Fruit
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Swivelhead Red Draft India Pale Ale (IPA)-England Deschutes OR 6.5% Ale USA 1 TIX
IPA: 7 different hops
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Black Butte XXVII Draft LIMITED Imperial Porter (countries vary) Deschutes OR 11.0% Ale USA 2 TIX
Imperial Porter: Bourbon & Scotch BA, cocoa, vanilla (Vintage 2015)
Close cousin to the imperial stout. Like IPAs, any beer style that includes the word “Imperial” is usually quite high in hops and most certainly higher in alcohol. Originally an invention of necessity, “Imperials” were usually beers that were made in one country and shipped to another, often bound for the lips of royalty (hence the name Imperial). It‘s another case of long journeys calling on the properties of higher alcohol and hops to act as preservatives.
	Black Butte XXVIII Draft LIMITED Imperial Porter (countries vary) Deschutes OR 11.5% Ale USA 2 TIX
Imperial Porter: Bourbon BA, cocoa nibs (Vintage 2016)
Close cousin to the imperial stout. Like IPAs, any beer style that includes the word “Imperial” is usually quite high in hops and most certainly higher in alcohol. Originally an invention of necessity, “Imperials” were usually beers that were made in one country and shipped to another, often bound for the lips of royalty (hence the name Imperial). It‘s another case of long journeys calling on the properties of higher alcohol and hops to act as preservatives.
	The Abyss, Vintage 2016 Draft LIMITED Imperial Porter (countries vary) Deschutes OR 11.1% Ale USA 2 TIX
Close cousin to the imperial stout. Like IPAs, any beer style that includes the word “Imperial” is usually quite high in hops and most certainly higher in alcohol. Originally an invention of necessity, “Imperials” were usually beers that were made in one country and shipped to another, often bound for the lips of royalty (hence the name Imperial). It‘s another case of long journeys calling on the properties of higher alcohol and hops to act as preservatives.
	Beerfest Double IPA (CASK) Draft Double (Imperial) IPA (USA) Machine House WA 8.7% Ale USA 1 TIX
On cask at PIB 2017, pours a hazy copper with a small white head. Aroma brings lots of piney hops, English malt and bready notes. Flavor is very sweet, with resinous hops and sweet caramel malt. Sweet but not too cloying.
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
	English Dark Mild (CASK) Draft English Mild/Golden-England/US Machine House WA 4.0% Ale USA 1 TIX
A traditional English Mild, one of the great under-appreciated beers in America. Mild in ABV, mild in hop bitterness and aroma, yet out most full flavored and drinkable ale. Light bodied and very smooth, yet dark in color with a rich, chocolate flavor. Balanced with very delicate hop additions.
Reminiscent of the German style K�lsch. Pale straw to deep gold for color. Most have a subdued fruitiness. Hop character is of the noble variety, or similar, leaving a light to medium bitterness. A balanced beer, light bodied and sometimes lager like.
	The Seer Bottle Farmhouse/Saison-American Holy Mountain Brewing Co. WA 6.5% Ale USA 4 TIX
Farmhouse/American Saison: Brett-based, Foudre-Aged
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	The Ox Bottle Farmhouse/Saison-American Holy Mountain Brewing Co. WA 6.0% Ale USA 4 TIX
Oak-Fermented w/ orange zest
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Corinth Bottle LIMITED Sour/Wild Ale Holy Mountain Brewing Co. WA 5.4% Ale USA 5 TIX
Barrel Fermented Sour Ale aged on Black Currants
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Midnight Still 2017 Bottle LIMITED Stout (Imperial-Countries vary) Holy Mountain Brewing Co. WA 12.5% Ale USA 7 TIX
Imperial Stout: Bourbon Barrel Aged
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Midnight Still, Coffee Vanilla Edition (2016) Bottle LIMITED Stout (Imperial-Countries vary) Holy Mountain Brewing Co. WA 12.5% Ale USA 7 TIX
Imperial Stout: Bourbon Barrel Aged w/ Coffee and Vanilla
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Raise The Dead Bottle LIMITED Broyhan Holy Mountain Brewing Co. WA 5.5% Ale USA 4 TIX
100% Wheat Ale aged in Gin Barrels
Originally from Hannover, Breyhan or Broyhan was the most widely distributed style in north Germany for a couple of centuries. It was brewed from Hannover to Thuringen for at least 300 dating back to 1526. It seems to belong to the Berliner Weisse or Gose family. A German book from 1784 talks about Gose and Broyhan as variations of the same basic style.
	The Gray Tower Bottle LIMITED Farmhouse/Saison-American Holy Mountain Brewing Co. WA 6.2% Ale USA 4 TIX
Oak Aged, Brett, Blended
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Touch of Brett-Mosaic Bottle Farmhouse/Saison-American Alesong OR 6.8% Ale USA 6 TIX
Farmhouse/American Saison: Dry-Hopped, Pinot Noir BA
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Mocha Rhino Suit Bottle Stout (Imperial-Countries vary) Alesong OR 12.0% Ale USA 6 TIX
Farmhouse/American Saison: Dry-Hopped, Pinot Noir BA
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Resin Bottle Double (Imperial) IPA (USA) Six Point Brewery NY 9.1% Ale USA 2 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
	Bengali Bottle India Pale Ale (IPA)-England Six Point Brewery NY 6.5% Ale USA 2 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	2nd Anniversary Ale Bottle Sour/Wild Ale Three Magnets WA 7.2% Ale USA 5 TIX
Sour/Wild: Red Rye, 18 mo red wine BA, btl cond.
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Because Ghosts Bottle Hybrid: see beer description Three Magnets WA 6.9% Ale USA 4 TIX
Hybrid: Rauch/Farmhouse, Beechwood Smoked Malt, Btl Cond.
This is the category for beers that don't fit into categories. For our purposes, this term applies mostly to beers from non-US breweries. Such beers from the US might be called "New World Ales" (or Lagers). In general, "hybrid" might mean that a beer incorporates more than one brewing style, or the use of unconventional ingredients or aging. In some cases it might refer to a beer that has been blended with another beer of completely different style, or maybe something that is not even beer at all (like mead or brandy, etc.).
	Maudite Bottle Strong Ale (Blonde/Pale)-Belgium Unibroue 8.0% Ale Canada 2 TIX
This style is more a reference to strength than anything else. Strong Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. Belgian Strong Pale/Blonde biers are lighter in color, usually deep gold to light amber. They commonly range between 8%-10% in strength, but can be well over that.
	Blanche De Chambly Bottle White (Wit) Bier/(Biere Blanche)-Belgium Unibroue 5.0% Ale Canada 1 TIX
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
	GRANDE RESERVE 17 Bottle LIMITED Strong Ale (Brown/Dark)-Belgium Unibroue 10.0% Ale Canada 4 TIX
Belgian Strong Dark: French Oak Aged
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
	Lune de Miel Bottle LIMITED Belgian Strong Golden (BSG) Unibroue 8.0% Ale Canada 2 TIX
Beligan Strong Golden: w/ Honey
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
	Sesma Alberchico (Apricot) Bottle Sour/Wild Ale B. United Intl 5.0% Ale Spain 4 TIX
Sour/Wild: Fruited w/Apricots
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Aecht Schlenkerla Helles Bottle Rauchbier (smoked) - Germany (Bamberg) B. United Intl 4.3% Lager Germany 2 TIX
Helles Lager: Slightly Rauched (Smoked)
The malt for these beers is kilned over a fire and absorbs the dark, husky aromas associated with beechwood, peat, alder, or oak. These beers are full-bodied with plenty of smoky aroma and are amber to dark copper in color. Still, they are balanced, with an average alcohol and bitterness of 4.5% ABV and 20-30 IBU respectively.
	Wild Beer Co Wild Summer Blend 2016 Bottle Sour/Wild Ale B. United Intl 11.5% Ale England 7 TIX
Barleyine-English: Vintage 2015, Apple Brandy Barrel
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Citra F@#! Single Hop Bottle India Pale Ale (IPA)-England Double Mtn. OR 7.0% Ale USA 2 TIX
IPA: Singled Hopped w/ Citra
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	2015 Devils Kriek Bottle Fruit (non Lambic)-Countries vary Double Mtn. OR 9.3% Ale USA 5 TIX
Sour/Wild: Barrel-Aged w/ Cherries
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Peche Mode (2016) Bottle Fruit (non Lambic)-Countries vary Double Mtn. OR 8.6% Ale USA 7 TIX
Sour/Wild: Barrel-Aged w/ fresh peaches
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Saison Dupont Bottle Saison-Belgium DuPont Brasserie 6.5% Ale Belgium 4 TIX
Saison, THE Saison!
Saison has no clear definition with respect to raw materials and processes. It is an instance where a number of beers from a certain region are broadly similar in character and use the same designation on their labels. Today they are loosely identified by a few parameters: 5% - 7% ABV, and regarded as "light" summer specialties. They are usually amber to orange in color, and often quite dry, with a citric, peppery, quenching quality. This can be attributed to hard water, heavy hopping, spicing, or deliberate souring. High mashing temperatures are sometimes employed to produce a substantial degree of un-fermentable sugars, giving a firm edge to the beer. This style was once a poor-man‘s blend of several beers, designed to be a thirst-quencher for local farm workers. Saisons are largely local to the French-speaking part of the country, especially the western part of the province of Hainaut. Many small breweries in the French-speaking part of Belgium make similar beers, not necessarily identified as Saisons. The style does not exist in the Flemish-speaking part of the country. Saisons were regarded as a distinct family of beers by brewing scientists in the late 1800s and early 1900s. these beers were originally produced to a variety of strengths, including “children‘s”, “family”, “double”, and “royal”.
	Scaldis Peche Mel Bottle Strong Ale (Blonde/Pale)-Belgium Dubuisson 8.5% Ale Belgium 4 TIX
Belgian Strong Golden: Fruited w/ Peaches
This style is more a reference to strength than anything else. Strong Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. Belgian Strong Pale/Blonde biers are lighter in color, usually deep gold to light amber. They commonly range between 8%-10% in strength, but can be well over that.
	Scaldis Prestige Bottle Strong Ale (Blonde/Pale)-Belgium Dubuisson 13.0% Ale Belgium 7 TIX
Belgian Strong Golden: Aged 1 Year in Whiskey Barrels
This style is more a reference to strength than anything else. Strong Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. Belgian Strong Pale/Blonde biers are lighter in color, usually deep gold to light amber. They commonly range between 8%-10% in strength, but can be well over that.
	LambicX Kriek Bottle Sour/Wild Ale Dubuisson 6.5% Ale Belgium 3 TIX
Sour/Wild: Multi-barrel aged Cherry vintaged ale
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	The Order Bottle Strong Ale (Brown/Dark)-Belgium The Bruery CA 10.6% Ale USA 3 TIX
Belgian Strong Dark: Spiced & Aged
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
	Mischief Bottle Strong Ale (Blonde/Pale)-Belgium The Bruery CA 8.5% Ale USA 3 TIX
Belgian Strong Dark: Spiced & Aged
This style is more a reference to strength than anything else. Strong Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. Belgian Strong Pale/Blonde biers are lighter in color, usually deep gold to light amber. They commonly range between 8%-10% in strength, but can be well over that.
	Frederick H Bottle Berliner Weisse-Germany The Bruery CA 4.5% Ale USA 3 TIX
Berlinerweisse: fermented in oak foeders
The lightest of all the German style wheat beers. This highly carbonated, low alcohol (3%-3.5% ABV), low hopped beer is most famous for its tartness, due to the combination of a yeast and lactic acid bacteria fermentation. Fruity esters are evident as well. Bier de Garde: French: Often bronze or amber. Originally a strong, top-fermenting, bottle-conditioned brew intended for cellaring. May have caramel flavors from long boil. Today, they are often bottom-fermented and filtered. 4.4%-7.5% ABV.
	Frucht: Passionfruit Bottle Berliner Weisse-Germany The Bruery CA 4.5% Ale USA 3 TIX
Berlinerweisse: Passionfruit, fermented in oak foeders
The lightest of all the German style wheat beers. This highly carbonated, low alcohol (3%-3.5% ABV), low hopped beer is most famous for its tartness, due to the combination of a yeast and lactic acid bacteria fermentation. Fruity esters are evident as well. Bier de Garde: French: Often bronze or amber. Originally a strong, top-fermenting, bottle-conditioned brew intended for cellaring. May have caramel flavors from long boil. Today, they are often bottom-fermented and filtered. 4.4%-7.5% ABV.
	The Maharaja Bottle Double (Imperial) IPA (USA) Avery Brewing CO 10.2% Ale USA 3 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
	White Rascal Bottle White (Wit) Bier/(Biere Blanche)-Belgium Avery Brewing CO 5.6% Ale USA 1 TIX
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
	Tangerine Quad Bottle Quadrupel-Belgium Avery Brewing CO 10.1% Ale USA 4 TIX
Quadruppel: Fruited, Bourbon Barrel Aged
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
	Raspberry Sour Bottle Sour/Wild Ale Avery Brewing CO 6.5% Ale USA 4 TIX
Sour/Wild: Neutral Oak Barrel Aged w/ Raspberries
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Apricot Sour Bottle Sour/Wild Ale Avery Brewing CO 7.3% Ale USA 4 TIX
Sour/Wild: Neutral Oak Barrel Aged w/ Apricots
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	German Lemon Radler Bottle Fruit (non Lambic)-Countries vary Bitburger Brau 3.5% Lager Germany 1 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Coconut Hiwa Porter Bottle Porter-England Maui Brewing Co. HI 6.0% Ale USA 2 TIX
Porters were the first beer style in the world to achieve national distribution, due to the industrial revolution. The style can be dated to the early 1700‘s. It has been argued that porter takes its name from the train porters who used to sell their beer throughout the early British rail system. Another notion is that porter was first produced on a commercial scale in London on the River Thames, where it was sent out on ships bound for other port towns. The darkness of the beer covered up cloudiness and the roasty full flavor helped mask flavor defects. These were helpful beer style characteristics during a period when problems with consistency in brewing were commonplace. Today, porters range from 4%-6.5% ABV, and 20-40 IBU.
	Lorenzini Bottle Double (Imperial) IPA (USA) Maui Brewing Co. HI 6.0% Ale USA 2 TIX
Double/Imperial IPA: w/ Blood Orange
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
	Imperial Coconut Porter Bottle Imperial Porter (countries vary) Maui Brewing Co. HI 9.4% Ale USA 5 TIX
Imperial Porter: 2016 GABF Gold Medal, w/ cocoa nibs
Close cousin to the imperial stout. Like IPAs, any beer style that includes the word “Imperial” is usually quite high in hops and most certainly higher in alcohol. Originally an invention of necessity, “Imperials” were usually beers that were made in one country and shipped to another, often bound for the lips of royalty (hence the name Imperial). It‘s another case of long journeys calling on the properties of higher alcohol and hops to act as preservatives.
	Birthday Suit 24 (Sour Cherry Blonde) Bottle Sour (Kettle) and/or Fruited Uinta Brewery UT 6.2% Ale USA 3 TIX
Sour-Kettle: Blonde ale w/ Montmorency Tart Cherries
You could call this style a "quick-sour". To simplify, kettle sours are infected before the boil. Traditional sours are infected after the boil. Sour beers can be "soured" during the mashing process when lactobacillus bacteria eats sugars and convert them to acids, producing that sought-after pucker. They can be also soured in the boil kettle before the heat is turned up and the bacteria is killed off or pasteurized. The latter process is called kettle souring. Traditional sours often are inoculated with lactic acid bacteria (multiple strains of Pediococcus and Lactobacillus) and sometimes use Brettanomyces yeast after the boil for extra fermentation. They can then ferment up to two years until poured, a key reason why they are more expensive than kettle sours. Don't be a kettle sour hater. It doesn't become you.
	Cucumber Farmhouse Gin Barrel Bottle Sour (Kettle) and/or Fruited Uinta Brewery UT 7.5% Ale USA 2 TIX
Farmhouse/American Saison: w/ cucumber & black pepper
You could call this style a "quick-sour". To simplify, kettle sours are infected before the boil. Traditional sours are infected after the boil. Sour beers can be "soured" during the mashing process when lactobacillus bacteria eats sugars and convert them to acids, producing that sought-after pucker. They can be also soured in the boil kettle before the heat is turned up and the bacteria is killed off or pasteurized. The latter process is called kettle souring. Traditional sours often are inoculated with lactic acid bacteria (multiple strains of Pediococcus and Lactobacillus) and sometimes use Brettanomyces yeast after the boil for extra fermentation. They can then ferment up to two years until poured, a key reason why they are more expensive than kettle sours. Don't be a kettle sour hater. It doesn't become you.
	Detour Bottle Double (Imperial) IPA (USA) Uinta Brewery UT 9.5% Ale USA 2 TIX
Double/Imperial IPA
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
	Roadie Bottle Fruit (non Lambic)-Countries vary Great Divide 4.0% Lager USA 1 TIX
Radler: Grapefruit
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Barrel-Aged YETI Bottle Stout (Imperial-Countries vary) Great Divide 12.5% Ale USA 4 TIX
Imperial Stout: Bourbon Barrel (Aged 1 Year)
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	20 Years Russian Imperial Stout Bottle Stout (Imperial-Countries vary) Scuttlebutt WA 11.8% Ale USA 4 TIX
Imperial Stout: Aged in Woddinville Whiskey Barrels
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Old No.1 Barleywine Bottle Barley Wine Scuttlebutt WA 13.3% Ale USA 3 TIX
Imperial Stout: Aged in Woddinville Whiskey Barrels
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
	Primator Maibock Bottle Helles bock/ Maibock-Germany Primator 7.5% Lager Czech Rep. 1 TIX
Lighter in color (“helles” means light in German), with an average strength of 6%-7.5%. Hop bitterness is low, yet noble hop aroma may be at medium levels. (20-35 IBU)
	Monks Cafe Bottle Flemish/Flanders Red-Belgium Van Steenberge 5.5% Ale Belgium 3 TIX
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
	Gulden Draak Bottle Strong Ale (Brown/Dark)-Belgium Van Steenberge 10.5% Ale Belgium 4 TIX
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
	Wittekerke Wild Bottle White (Wit) Bier/(Biere Blanche)-Belgium Bavik 5.0% Ale Belgium 2 TIX
Witbier: Lightly Soured
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
	Kasteel Rouge Bottle Fruit (non Lambic)-Countries vary Van Honsebrouck 8.0% Ale Belgium 2 TIX
Fruit Beer: Cherry
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Saxo Bottle Belgian Strong Golden (BSG) Caracole 7.5% Ale Belgium 3 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
	Val Dieu Triple Bottle Tripel-Belgium Val-Dieu Abbey 9.0% Ale Belgium 3 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
	Cuvee 800 Bottle Blonde-Belgium Val-Dieu Abbey 5.5% Ale Belgium 3 TIX
Spiced blonde ale celebrating the Val Dieu 800 year anniversary.
Often aromatic and fruity-tasting, some Belgian Blondes are at a conventional alcohol content of 5% ABV. But the majority range between 6.5% & 8%, after which point they are often referred to as Strong Golden, or a triple. One key difference is that the blondes are often bottle conditioned, which makes them similar to Belgian triples in style...kind of like the kid brother. The Strong Goldens tend to be filtered more often.
	Belzebuth Bottle Belgian Strong Golden (BSG) Grain D' Orge 8.5% Ale France 3 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
	Stiegl Goldbrau Bottle Helles-Germany Stiegl Brau 4.9% Lager Austria 1 TIX
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
	Stiegl Radler Bottle Fruit (non Lambic)-Countries vary Stiegl Brau 2.5% Lager Austria 1 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Weltenburger Kloster Pils Bottle Pilsner-Germany Weltenburger 4.9% Lager Germany 2 TIX
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
	Dinkelacker CD Pils Bottle Pilsner-Germany Dinkelacker 4.9% Lager Germany 1 TIX
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
	Dinkelacker Marzen Bottle Ur-Marzen or Oktoberfest- Germany Dinkelacker 5.0% Lager Germany 1 TIX
A style derived from "Sommerbiere" (Summer beer). Ur-Marzen, meaning "original of March", are beers that were brewed in March, and made stronger to remain preserved over the summer months, prior to the help of modern refridgeration. A son of the owner of the Spaten Brewery learned of this brewing style while serving as an apprentice in Vienna around 1870. The next year, it was served for the first time at the Oktoberfest in Munich and, due to its popularity, became the official beer style from that point on. Ur-Marzens are full-bodied lagers that are amber in color and usually weigh in at around 6% ABV, with bitterness at about 18-25 IBU.
	Flensburger Dunkel Bottle Munich style dunkel-Germany Flensburg 4.8% Lager Germany 2 TIX
(German dark lager) Pronounced malty aroma and flavor that dominates over a clean crisp moderate hop bitterness. They can be chocolaty, chewy, and often exhibit a bread-like aroma, from the use of Munich malt. Colors range from light brown to dark brown.
	Flensburger Gold (Dortmunder) Bottle Export Lager Flensburg 4.8% Lager Germany 2 TIX
Helles Lager
Broad range term which applies to a large group of similar mainstream lager styles produced in many countries. The best are all-barley beers, with soft floral hop qualities. They range between 3.5%-5.5% ABV...the ultimate lawnmower beers of the world.
	Saaz Farmhouse Bottle Farmhouse/Saison-American Engine House #9 WA 5.7% Ale USA 4 TIX
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Nectarberry Farmhouse Bottle Sour/Wild Ale Engine House #9 WA 6.4% Ale USA 5 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Lusu's Love Child Bottle Flemish/Flanders Red-Belgium Drake's Brewery CA 8.8% Ale USA 7 TIX
A collaboration beer between Drakes and Lusu Cellars in Berkeley, California. Lusu. Two tons of Zinfandel grape skins were thrown on top of 12 barrels of our Flanders style sour red and aged for 6 months with Lactobacillus and Brettano-myces. This beer shows a moderate tartness with tons of wine fruit flavor
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
	Barrel-Aged Drakonic Bottle Stout (Imperial-Countries vary) Drake's Brewery CA 11.0% Ale USA 6 TIX
Imperial Stout: Boubon Barrel Aged
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	SeaQuench Bottle Sour (Kettle) and/or Fruited Dogfish Head DE 4.9% Ale USA 2 TIX
You could call this style a "quick-sour". To simplify, kettle sours are infected before the boil. Traditional sours are infected after the boil. Sour beers can be "soured" during the mashing process when lactobacillus bacteria eats sugars and convert them to acids, producing that sought-after pucker. They can be also soured in the boil kettle before the heat is turned up and the bacteria is killed off or pasteurized. The latter process is called kettle souring. Traditional sours often are inoculated with lactic acid bacteria (multiple strains of Pediococcus and Lactobacillus) and sometimes use Brettanomyces yeast after the boil for extra fermentation. They can then ferment up to two years until poured, a key reason why they are more expensive than kettle sours. Don't be a kettle sour hater. It doesn't become you.
	Flesh and Blood Bottle India Pale Ale (IPA)-England Dogfish Head DE 7.5% Ale USA 2 TIX
Flesh & Blood began with a ton of real citrus including lemon flesh and blood orange juice plus orange and lemon peel, hopped with Warrior and Centennial.
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Chimay Bleue Cognac BA (Oct 2016) Bottle Trappist Beers-Belgium/Netherlands Manneken-Brussel 10.5% Ale Belgium 7 TIX
Quadruppel-Trappist: French oak, American Oak, Cognac
This term is properly applied only to a brewery in a monastery of the Trappists, one of the most severe orders of monks. This order was established at La Trappe, in Normandy. There are seven Trappist breweries, six in Belgium and one just across the Dutch border. Trappists who left France after the turbulence of the Napoleonic period established all of them. The Trappists have the only monastic breweries in Belgium, all making strong ales with a re-fermentation in the bottle. Some gain a distinctincty rummy character from the use of candy-sugar in the brew-kettle. They do not represent a style, but they are very much a family of beers. The Breweries: Westvleteren, Rochefort, Orval, Westmalle, Achel, Chimay, La Trappe
	Vintage 2012 Grande Reserve Bottle Trappist Beers-Belgium/Netherlands Manneken-Brussel 10.5% Ale Belgium 5 TIX
Quadruppel-Trappist: 5 year old yo!
This term is properly applied only to a brewery in a monastery of the Trappists, one of the most severe orders of monks. This order was established at La Trappe, in Normandy. There are seven Trappist breweries, six in Belgium and one just across the Dutch border. Trappists who left France after the turbulence of the Napoleonic period established all of them. The Trappists have the only monastic breweries in Belgium, all making strong ales with a re-fermentation in the bottle. Some gain a distinctincty rummy character from the use of candy-sugar in the brew-kettle. They do not represent a style, but they are very much a family of beers. The Breweries: Westvleteren, Rochefort, Orval, Westmalle, Achel, Chimay, La Trappe
	Tank 7 Bottle Saison-Belgium Boulevard MO 8.0% Ale USA 2 TIX
Saison has no clear definition with respect to raw materials and processes. It is an instance where a number of beers from a certain region are broadly similar in character and use the same designation on their labels. Today they are loosely identified by a few parameters: 5% - 7% ABV, and regarded as "light" summer specialties. They are usually amber to orange in color, and often quite dry, with a citric, peppery, quenching quality. This can be attributed to hard water, heavy hopping, spicing, or deliberate souring. High mashing temperatures are sometimes employed to produce a substantial degree of un-fermentable sugars, giving a firm edge to the beer. This style was once a poor-man‘s blend of several beers, designed to be a thirst-quencher for local farm workers. Saisons are largely local to the French-speaking part of the country, especially the western part of the province of Hainaut. Many small breweries in the French-speaking part of Belgium make similar beers, not necessarily identified as Saisons. The style does not exist in the Flemish-speaking part of the country. Saisons were regarded as a distinct family of beers by brewing scientists in the late 1800s and early 1900s. these beers were originally produced to a variety of strengths, including “children‘s”, “family”, “double”, and “royal”.
	Saison Brett Bottle Saison-Belgium Boulevard MO 8.5% Ale USA 4 TIX
Farmhouse/American Saison: Brett Btl-conditioned Tank 7
Saison has no clear definition with respect to raw materials and processes. It is an instance where a number of beers from a certain region are broadly similar in character and use the same designation on their labels. Today they are loosely identified by a few parameters: 5% - 7% ABV, and regarded as "light" summer specialties. They are usually amber to orange in color, and often quite dry, with a citric, peppery, quenching quality. This can be attributed to hard water, heavy hopping, spicing, or deliberate souring. High mashing temperatures are sometimes employed to produce a substantial degree of un-fermentable sugars, giving a firm edge to the beer. This style was once a poor-man‘s blend of several beers, designed to be a thirst-quencher for local farm workers. Saisons are largely local to the French-speaking part of the country, especially the western part of the province of Hainaut. Many small breweries in the French-speaking part of Belgium make similar beers, not necessarily identified as Saisons. The style does not exist in the Flemish-speaking part of the country. Saisons were regarded as a distinct family of beers by brewing scientists in the late 1800s and early 1900s. these beers were originally produced to a variety of strengths, including “children‘s”, “family”, “double”, and “royal”.
	Bourbon Barrel Quad Bottle Quadrupel-Belgium Boulevard MO 11.8% Ale USA 3 TIX
Based loosely on the The Sixth Glass, this quadrupel is separated into a number of oak bourbon barrels where it ages for varying lengths of time, some for up to three years. Cherries are added to make up for the "angel's share" of beer lost during barrel aging.
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
	Love Child #7 (maybe #8) Bottle Sour/Wild Ale Boulevard MO 8.2% Ale USA 5 TIX
Sour/Wild: Big Flanders Red, Barrel-Aged
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Duvel Bottle Belgian Strong Golden (BSG) Duvel USA 8.5% Ale Belgium 3 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
	La Chouffe Bottle Belgian Strong Golden (BSG) Duvel USA 8.0% Ale Belgium 3 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
	Liefmans Goudenband Bottle Flemish/Flanders Red-Belgium Duvel USA 8.0% Ale Belgium 3 TIX
Sour/Wild: Big Flanders Red, Barrel-Aged
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
	Rosetta Bottle Lambic-Belgium Ommegang NY 5.6% Ale USA 2 TIX
Lamic-Fruit: Cherries (Collab w/ Leifman's Belgium)
Lambics represent the oldest style of beer (and beer making) found in the modern world. Specific to the Brussels area, this style resembles wine and champagne more than any other beer in the world. It is not uncommon for Lambics to have a fermentation period of two or three years, and much of that time in wooden casks. Most of these beers have a conventional alcohol content, in the range of 3%-6% ABV.
	Bend the Knee Bottle Belgian Strong Golden (BSG) Ommegang NY 9.0% Ale USA 3 TIX
Beligan Strong Golden: w/ Honey
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
	Fruition Bottle Quadrupel-Belgium Ommegang NY 9.7% Ale USA 2 TIX
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
	Better Off Red Bottle Flemish/Flanders Red-Belgium Crux Fermentation OR 7.0% Ale USA 6 TIX
Flanders Red: Barrel-Aged 1 year
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
	Freakcake Bottle Sour/Wild Ale Crux Fermentation OR 10.5% Ale USA 6 TIX
Sour/Wild: Big Belgian Bruin, Barrel-Aged w/ Stone Fruits
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
	Tough Love (BANISHED) 2016 Bottle Stout (Imperial-Countries vary) Crux Fermentation OR 11.5% Ale USA 6 TIX
Our fourth vintage of an annual favorite, Tough Love 2016 remains true to form. After being banished to Kentucky Bourbon barrels under controlled conditions for nearly a year, rich overtones of dark roasted malt, oak-smoked wheat and malted rye give way to delicate notes of velvety chocolate, vanilla and dried cherries.
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Half Hitch Bottle Double (Imperial) IPA (USA) Crux Fermentation OR 9.5% Ale USA 3 TIX
Heavily hopped w/ Mosiac
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
	Organic HUB Pilsner Bottle Pilsner-Germany Hopworks OR 5.1% Lager USA 1 TIX
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
	IPA 97 Bottle India Pale Ale (IPA)-England Silver Moon OR 7.0% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Tropic Zombie Bottle India Pale Ale (IPA)-England Silver Moon OR 7.0% Ale USA 2 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Mango Daze Bottle Pale Ale-USA Silver Moon OR 6.0% Ale USA 1 TIX
Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. ABV range: 4%-7%
	Sacrilege Sour Cherry Bottle Cider (Apple or Pear) Reverand Nat's OR 6.0% Cider USA 3 TIX
Granny Smith apples and cherries create a tart but semi-sweet cider that has a subtle kick from the addition of Ghost Chili Peppers.
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
	Viva la Pineapple Cider Bottle Cider (Apple or Pear) Reverand Nat's OR 6.0% Cider USA 3 TIX
Cider: w/ Costa Rican pineapples & muscovado sugar
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
	Kentucky Cream Bottle Strong Ale (American) Full Sail Brewery OR 10.0% Ale USA 4 TIX
American Strong Ale: Bourbon Barrel Aged Imperial Pale
A catch-all style name for all those big beautiful beers coming out of the US which defy conventional style categories. American Strong Ales typically lurk somewhere between barley wines & Double IPA's. They tend to be over 8% and are often very hoppy. Typically they have a fair amount of color to them, which keeps them from being double IPA's.
	Bourbon Stout Bottle Stout (Imperial-Countries vary) Full Sail Brewery OR 9.5% Ale USA 4 TIX
Imperial Stout: Bourbon Barrel Aged
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Hop Shooter IPA Bottle India Pale Ale (IPA)-England Full Sail Brewery OR 6.7% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Fruli Strawberry Beer Bottle Fruit (non Lambic)-Countries vary Huyghe 4.1% Ale Belgium 3 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Paulaner Salvator Bottle Doppelbock-Germany Paulaner/HP USA 7.9% Ale Germany 2 TIX
Contrary to popular belief, it has been argued that doppelbocks are not really related to bocks, other than by name. They come from a different place and time in history. During the Protestant Reformation (Circa 1517), the Franciscan monks from Paula Italy settled in Munich. These monks would ritually brew strong beer to carry them through the two holy fasts of Lent and Advent. While the beer style can be dated to the 1500's (which makes them a few hundred years younger than bocks), it didn't even get its name "dopplebock" until the early 1900's, when it became a popular style in Munich. The people, comparing it to the immensely popular bockbiers of the day, noticed the difference in color and strength, subsequently giving it the moniker "doppelbock" (double bock). Originally top-femented wheat beers, today they are primarily barley-based lagers. Doppel bocks were brewed with more grain than used for bocks, but not fermented as thoroughly. This left a sweet finish. The "noble" hops used in doppelbocks are for balance and slight aroma, nothing more. Despite their strength, they are a study in subtlety. (17-30 IBU, 6.5%-8% ABV) Traditional bock: Similar to helles bock, yet a couple shades darker in color, and with an even lower level of bitterness (no higher than 30 IBU). Their alcohol content is the same.
	Hacker Pschorr Weisse Bottle Hefe Weizen-Germany Paulaner/HP USA 5.0% Ale Germany 2 TIX
"Hefe" means "unfiltered" or "with yeast". Clove and banana-like esters produced by particular strains of brewing yeast are signatures of this style. German style wheat beers are highly carbonated, have low hop character and are brewed using at least 50% malted wheat. Sometimes they are called "Weiss-biers", or white beer. This is a reference to the light color of the beer and head.
	Fullers ESB Bottle Strong Ale-England Fullers 5.5% Ale England 2 TIX
Extra Special Bitter
Often referred to as old ales due to a long aging process that smooths the alcohol flavors and maltiness. Strong ales range from amber to brown in color, and can reach potencies of 11% ABV.
	Bourbon Dark Star: SPICE WARS Bottle Stout (Imperial-Countries vary) Fremont Brewery WA 14.5% Ale USA 6 TIX
Imperial Stout: Bourbon Barrel Aged, Oats, Spiced
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	B-Bomb Bottle Strong Ale (American) Fremont Brewery WA 14.0% Ale USA 5 TIX
Imperial Stout: Bourbon Barrel Aged, Oats, Spiced
A catch-all style name for all those big beautiful beers coming out of the US which defy conventional style categories. American Strong Ales typically lurk somewhere between barley wines & Double IPA's. They tend to be over 8% and are often very hoppy. Typically they have a fair amount of color to them, which keeps them from being double IPA's.
	Parabola Bottle LIMITED Stout (Imperial-Countries vary) Firestone Walker CA 14.0% Ale USA 5 TIX
Imperial Stout: Multi-Bourbon Barrel Aged
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Stickee Monkee Bottle LIMITED Quadrupel-Belgium Firestone Walker CA 13.0% Ale USA 5 TIX
Quadruppel: Barrel-Aged Blonde Quad Hybrid
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
	Sam Smith's Organic Perry Bottle Cider (Apple or Pear) Merchant du Vin 5.0% Cider England 2 TIX
Cider/Perry
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
	Samuel Smith Organic Cider Bottle Cider (Apple or Pear) Merchant du Vin 5.0% Cider England 2 TIX
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
	Samuel Smith Organic Chocolate Stout Bottle Stout (Sweet/Cream-England) Merchant du Vin 5.0% Ale England 2 TIX
A style which has only about 3.75% ABV in its domestic market but more than 5% in the Americas. Sweet stout usually contains milk sugars (lactose), and is a soothing restorative. Very low hops (15-25 IBU).
	Orval Trappist Bottle Tripel-Belgium Merchant du Vin 6.2% Ale Belgium 4 TIX
Belgian Pale (Trappiste)
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
	Rochefort Trappist 10 Bottle Trappist Beers-Belgium/Netherlands Merchant du Vin 11.3% Ale Belgium 4 TIX
This term is properly applied only to a brewery in a monastery of the Trappists, one of the most severe orders of monks. This order was established at La Trappe, in Normandy. There are seven Trappist breweries, six in Belgium and one just across the Dutch border. Trappists who left France after the turbulence of the Napoleonic period established all of them. The Trappists have the only monastic breweries in Belgium, all making strong ales with a re-fermentation in the bottle. Some gain a distinctincty rummy character from the use of candy-sugar in the brew-kettle. They do not represent a style, but they are very much a family of beers. The Breweries: Westvleteren, Rochefort, Orval, Westmalle, Achel, Chimay, La Trappe
	Westmalle Trappist Tripel Bottle Tripel-Belgium Merchant du Vin 9.5% Ale Belgium 3 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
	Pinkus Organic Ur Pils Bottle Pilsner-Germany Merchant du Vin 5.2% Lager Germany 2 TIX
Kellerbier, Organic
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
	Lindemans Cuvee Rene Oude Gueuze Bottle Lambic-Gueuze-Belgium Merchant du Vin 6.5% Ale Belgium 4 TIX
Lambic / Gueuze
A champagne style lambic. The carbonation is achieved by blending young Lambic (typically six months old) with more mature vintages (two to three years). The residual sugars in the young Lambic and the yeasts that have developed in the old cause a new fermentation. The most traditional examples will usually have the endorsement label of the organization De Objectieve Bierproevers. References to "old" (oud, vieux, vieille) on the label indicate a minimum of six months and a genuine Lambic process. Without these legends, a Lambic may have been "diluted" with a more conventional beer.
	Lindemans Peche Bottle Lambic-Fruit-Belgium Merchant du Vin 2.5% Ale Belgium 3 TIX
They are beers, and not wines, because the original fermentation is grain based (the definition for beer). The fruit comes later, and is an excellent compliment to acidity of the lambic beer style. In the traditional method, the fruit is added during the maturation of the beer, causing a further fermentation. The best of Belgian fruit beers have the dryness of pink Champagne, rather than the sweetness of a soda-pop.
	Tropic Haze Bottle India Pale Ale (IPA)-England Silver City Brewery WA 6.4% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
	Ziggy Zoggy Bottle Keller Bier Silver City Brewery WA 5.0% Lager USA 1 TIX
4% - 7% in ABV, Kellerbier is an old and unique German beer style. Unfiltered and unpasteurized, these lagers 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). Hop bitterness can be high and alcohol will vary.
	Straffe Hendrik Wild Bottle Tripel-Belgium Wetten Imports 9.0% Ale Belgium 3 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
	Bersalis Tripel Bottle Tripel-Belgium Wetten Imports 8.5% Ale Belgium 3 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
	Delirium Red Bottle Fruit (non Lambic)-Countries vary Wetten Imports 8.0% Ale Belgium 4 TIX
Fruit Beer: Cherry
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
	Lucifer Black Bottle Strong Ale (Brown/Dark)-Belgium Wetten Imports 8.5% Ale Belgium 3 TIX
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
	Monk's Indiscretion Bottle Tripel-Belgium Sound Brewery WA 10.0% Ale USA 3 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
	Ursus Spelaeus Bottle Strong Ale (Brown/Dark)-Belgium Sound Brewery WA 10.0% Ale USA 3 TIX
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
	Swan Lake Samurai Barleywine Bottle Barley Wine Beverage Traders Imports 10.0% Ale Japan 4 TIX
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
	Yo-Ho Wednesday Cat Bottle White (Wit) Bier/(Biere Blanche)-Belgium Beverage Traders Imports 5.0% Ale Japan 3 TIX
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
	Sea Cider Prohibition Rum Barrel Bottle Cider (Apple or Pear) Beverage Traders Imports 12.5% Cider Canada 5 TIX
Cider: Imperial, Rum Barrel Aged
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
	Okayama Barrel Demon (Kijin Ura) Bottle Stout (Imperial-Countries vary) Beverage Traders Imports 11.0% Ale Japan 4 TIX
Imperial Stout: Shouchu-soaked Sherry Barrel Aged
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Hideji Kuri Kuro Bottle Stout (Imperial-Countries vary) Beverage Traders Imports 9.0% Ale Japan 4 TIX
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
	Magnolia Redux Simcoe Bottle Farmhouse/Saison-American Urban Family WA 6.5% Ale USA 3 TIX
Farmhouse/American Saison: Mixed Ferment, Simcoe Hopped
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
	Reserve Wheat Bottle Berliner Weisse-Germany Telegraph Brewery CA 5.0% Ale USA 3 TIX
Brewed with the locally grown lemon verbena herb, lactobacillus and brettanomyces. Gold 2014 Great American Beer Fest
The lightest of all the German style wheat beers. This highly carbonated, low alcohol (3%-3.5% ABV), low hopped beer is most famous for its tartness, due to the combination of a yeast and lactic acid bacteria fermentation. Fruity esters are evident as well. Bier de Garde: French: Often bronze or amber. Originally a strong, top-fermenting, bottle-conditioned brew intended for cellaring. May have caramel flavors from long boil. Today, they are often bottom-fermented and filtered. 4.4%-7.5% ABV.

Beers

Crispin Blackberry (FULL PINTS!)

Tenth and Blake

Hop Valley Citrus Mistress (FULL PINTS!)

Tenth and Blake

Pilsner Urquell (FULL PINTS!)

Tenth and Blake

Bergbock

Andechs

Andechs Doppelbock

Andechs

Vollbier Hell

Andechs

Fruh Kolsch

Fruh

Schwabenbrau Das Schwarze

Dinkelacker

Bar Fly Bourbon & Smoke IRS

Midnight Sun

Panty Peeler

Midnight Sun

Framboise Moka

Engine House #9

New England IPA

Epic Brewing Co.

Sour Cherry Threads

Trinity Brewing

Nectar Threads

Trinity Brewing

Pop-a-Wheelie

Boneyard

Incredible Pulp

Boneyard

Hop Venom

Boneyard

Notorious IPA3

Boneyard

Loverbeer BeerBrugna

B. United Intl

Hitachino Commemorative Bourbon BA

B. United Intl

Hitachino Espresso Stout

B. United Intl

Hitachino White

B. United Intl

JW Lee's Harvest Ale (Calvados 2015)

B. United Intl

JW Lee's Harvest Ale (Lagavulin 2016)

B. United Intl

JW Lee's Harvest Ale (Port 2016)

B. United Intl

JW Lee's Harvest Ale (Sherry 2015)

B. United Intl

Alvinne Cuvee Freddy

B. United Intl

BFM L'Abbaye de Saint Bon-Chien 2015

B. United Intl

BFM SqRt 225

B. United Intl

Nomad Long Trip

B. United Intl

Gurutzeta Sagardoa (from Spain!)

B. United Intl

Hop Lion

Double Mtn.

Tenacious Ten

Double Mtn.

Uncle Jacob's Stout

Avery Brewing

La Fin Du Monde

Unibroue

Ephemere Sureau (Elderberry)

Unibroue

A Tout le Monde A Tout le Monde

Unibroue

Kostritzer

Bitburger Brau

Strawberry Rhubarb Sour

Great Divide

Saison Dupont Cuvee Dry Hopping