Beers

1	Blackberry Cider (FULL PINTS!) Draft Cider (Apple or Pear) Crispin Cider Co. 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.
1	Citrus Bubble Stash (FULL PINTS!) Draft India Pale Ale (IPA)-American Hop Valley OR 5.0% Ale USA 3 TIX
Featured for $3 FULL PINTS in the Grande Beer Garden

1	Pilsner Urquell (FULL PINTS!) Draft Pilsner-Czech Pilsner Urquell 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.
1	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.
1	Barock Dunkel Draft Munich style dunkel-Germany Weltenburger 4.5% 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.
1	Bavik Super Pils Draft Pilsner- Bohemian DE BRABANDERE 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.
1	Wittekerke Sour Grapefruit Draft White (Wit) Bier/(Biere Blanche)-Belgium DE BRABANDERE 5.0% Lager Belgium 2 TIX
Sour Witbier
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.
2	Petrus Sour Passionfruit Aged Pale Draft Sour/Wild Ale DE BRABANDERE 7.3% Ale Belgium 3 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.
2	Boon Geuze Selection Draft Lambic-Gueuze-Belgium Boon 6.3% Ale Belgium 4 TIX
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.
2	Cherry Picker Draft LIMITED Saison/Farmhouse-American Almanac CA 6.8% Ale USA 3 TIX
Saison / Farmhouse BA w/ Cherries
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.
2	Hell Draft Helles-Germany Bayreuther 4.8% Lager Germany 1 TIX
Helles Lager
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)
2	Maisel's Weisse Original Draft Hefe Weizen-Germany MAISEL 5.2% 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.
3	Saxo Draft Belgian Strong Golden (BSG) Caracole 7.7% 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.
3	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.
3	Tripel Draft 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.
3	Duchesse De Bourgogne Draft Flemish/Flanders Red-Belgium Verhaeghe 6.0% 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.
4	Okocim OK Draft Export Lager Okocim Brewery 5.6% Lager Poland 1 TIX
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.
4	Corsendonk Abbey Brown Draft Dubbel-Belgium Corsendonk 6.5% 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.
4	Jever Pils Draft Pilsner-Germany Jever 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.
4	Gaffel Kolsch Draft Kolsch-Germany Jever 5.0% Ale Germany 1 TIX
A golden top-fermenting beer that originated in Cologne. Medium bodied and usually around 5% abv.
5	Alvinne Cuvee Freddy Sophie Edition Draft Sour/Wild Ale B. United Intl 8.0% Ale Belgium 4 TIX
Sour, BA Version of their PHI 10% Blonde
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.
5	Alvinne Kriek Van Mortange Draft LIMITED Sour/Wild Ale B. United Intl 8.5% Ale Belgium 4 TIX
Bordeaux BA Sour w/ 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.
5	Aventinus Draft Doppelbock-Germany Schneider & Sohn 8.2% Ale Germany 2 TIX
Maybe the world's greatest wheat doppelbock
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.
5	Ducato Chrysopolis Draft LIMITED Lambic-Fruit-Belgium B. United Intl 5.0% Ale Italy 5 TIX
Italian Lambic
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.
5	Ducato Oud Brunello Draft Flanders Oud Bruin-Belgium B. United Intl 7.0% Ale Italy 4 TIX
Flanders Oud Bruin
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
5	JW Lee's Lagavulin Draft 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.
5	JW Lee's Sherry Draft LIMITED Barley Wine B. United Intl 11.5% Ale England 3 TIX
Sherry BA English Barelywine
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.
6	Gurutzeta Sagardoa (from Spain!) Draft Cider (Apple or Pear) B. United Intl 6.0% Cider Spain 3 TIX
Spanish Basque Cider
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.
6	Loverbeer BeerBrugna Draft Sour/Wild Ale B. United Intl 6.2% Ale Italy 4 TIX
Sour/Wild: Brett, 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.
6	Hitachino XH Red Wine BA Draft LIMITED Sour/Wild Ale B. United Intl 8.0% Ale Japan 3 TIX
Sour Red Wine Barrel Aged Belgian Brown
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.
6	Ola Dubh 10 yr (2yr Highland Park) Draft Old Ale (England) B. United Intl 10.5% Ale Scotland 4 TIX
2 Yr BA (Highland Park) English Old Ale
Ranging from 4 - 12% ABV, Old Ales, also referred to in the past as "Stock" Ales, are low attenuated beers with high levels of dextrins, creating a full malt body with plenty of character. Old Ales of a hundred plus years ago were often transfered into vats to mature, hence the name. Rich dark amber in color to a very dark brown; near black. Tamed aromatics. Although bittering levels can greatly vary, expect common fruity, vinous, intense malts and sharp alcohol characteristics. The often racy but mellow attitude of the beer may also include acidic notes, raisins and black currants. Vintage varieties may have a low level of oxidation. Stronger versions may have similarities to a port wine. Brewers may also inoculate a portion of the batch with Brettanomyces lambicus and age for an extended period of time to achieve an old-school acidic character.
6	Saison de Pipax Draft Saison, Classic-Belgium B. United Intl 6.0% Ale England 3 TIX
Saison, Traditional
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
7	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.
7	Ephemere Strawberry Rhubarb Draft Fruit (non Lambic)-Countries vary Unibroue 5.5% Ale Canada 2 TIX
Fruit Witbier
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
7	Big Juice DIPA - Smoothie Edition Draft Double (Imperial) IPA (USA) Three Magnets WA 7.5% 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!"
7	Chef's Choice #2 Draft Kolsch-Germany Three Magnets WA 5.6% Ale USA 1 TIX
Kolsch Brewed with Coconut Water, Thai Basil and Ginger
A golden top-fermenting beer that originated in Cologne. Medium bodied and usually around 5% abv.
8	Crush Draft India Pale Ale (IPA)-American Reuben's Brews WA 6.0% Ale USA 1 TIX

8	Expat Draft Double (Imperial) IPA (USA) Reuben's Brews WA 8.0% 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!"
8	Cuvee Van De Keizer Draft Quadrupel-Belgium Het Anker 11.0% Ale Belgium 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.
8	Samichlaus Classic Draft Helles bock/ Maibock-Germany Eggenberg 14.0% Lager Austria 4 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)
9	Bruges Zot Draft Blonde-Belgium De Halve Maan 6.0% Ale Belgium 2 TIX
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.
9	Straffe Hendrik Tripel Draft Tripel-Belgium De Halve Maan 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.
9	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.
9	Oud Beersel Lambic Draft Lambic-Belgium OUD BEERSEL 5.7% Ale Belgium 4 TIX
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.
10	Ora Et Labora Draft Doppelbock-Germany LA TRAPPE (Trappist) 7.5% Lager Netherlands 3 TIX
Doppelbock (Brunswick Bierworks collab)
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.
10	Puur Draft Pale Ale-Belgium LA TRAPPE (Trappist) 4.7% Lager Netherlands 2 TIX
Belgian Pale
Belgian Pales consume the Belgian brewing scene, and were initially brewed to compete with Pilseners during the WWII time frame. They differ from other regional Pale Ale varieties, by traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones. They should be decanted properly, leaving the yeast in the bottle. This will showcase their brilliant color range from pale straw yellow to amber hues. Most will be crowned with thick, clinging, rocky white heads. Flavors and aromas will vary. Some have natural spice characters from yeast and hops, while others are spiced. ABV range: 4%-7%
10	Saison Dupont Farmhouse Ale Draft Saison, Classic-Belgium DuPont Brasserie 6.5% Ale Belgium 3 TIX
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
10	Avec Les Bons Voeux Draft Saison, Classic-Belgium DuPont Brasserie 9.5% Ale Belgium 3 TIX
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
11	Benediktiner Helles Draft Helles-Germany BENEDIKTINER 5.0% Lager Germany 1 TIX
Helles Lager
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)
11	Blanc Draft White (Wit) Bier/(Biere Blanche)-Belgium KRONENBOURG 5.0% Ale 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.
11	10 Lords-A-Leaping Draft LIMITED Strong Ale (Brown/Dark)-Belgium The Bruery CA 10.5% Ale USA 2 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.
11	Girl Grey Draft LIMITED Belgian Strong Golden (BSG) The Bruery CA 10.0% Ale USA 2 TIX
Belgian Strong Golden w/ Earl Grey Tea
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.
11	Mischief Draft LIMITED Belgian Strong Golden (BSG) The Bruery CA 8.5% Ale USA 2 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.
11	Or Xata Draft Blonde-Belgium The Bruery CA 7.1% Ale USA 2 TIX
Belgian Blonde w/ cinnamon &vanilla
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.
11	Rueminator Draft LIMITED Doppelbock-Germany The Bruery CA 10.0% Lager USA 3 TIX
BA Doppelbock
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.
11	Cellar Door Draft Cider (Apple or Pear) Wandering Aengus OR 9.2% Cider USA 3 TIX
Blended Barrel-Aged Cider
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.
12	Anthem Watermelon Draft Cider (Apple or Pear) Wandering Aengus OR 4.6% Cider USA 1 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.
12	Tahoma Kriek, Vintage 2016 Draft Sour/Wild Ale Double Mtn. OR 9.9% Ale USA 3 TIX
BA Brett Sour w/ Rainier 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.
12	Rose City Sour Draft Sour/Wild Ale Cascade OR 6.8% Ale USA 4 TIX
Sour w. rose petals and hibiscus
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.
12	Sang Rouge Draft LIMITED Sour/Wild Ale Cascade OR 8.0% Ale USA 5 TIX
Red Wine BA Wild/Sour
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.
12	Sang Royal Draft LIMITED Sour/Wild Ale Cascade OR 9.2% Ale USA 5 TIX
Blended BA Wild/Sour Aged w/ 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.
12	Japanese Lager Draft Export Lager pFRIEM Family OR % Lager USA 1 TIX
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.
13	Duvel Single Draft Pale Ale-Belgium Duvel USA 6.8% Ale Belgium 2 TIX
Belgian Pales consume the Belgian brewing scene, and were initially brewed to compete with Pilseners during the WWII time frame. They differ from other regional Pale Ale varieties, by traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones. They should be decanted properly, leaving the yeast in the bottle. This will showcase their brilliant color range from pale straw yellow to amber hues. Most will be crowned with thick, clinging, rocky white heads. Flavors and aromas will vary. Some have natural spice characters from yeast and hops, while others are spiced. ABV range: 4%-7%
13	Tank 7 Saison Draft Saison, Classic-Belgium Boulevard MO 8.5% Ale USA 2 TIX
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
13	Ommegang Pale Sour Draft Sour/Wild Ale Ommegang NY 6.9% 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.
14	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.
14	Erdinger Dunkel Draft Dunkel Weizen-Germany Erdinger 5.5% 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.
14	Chimay Grande Reseve (Blue) Draft Quadrupel-Belgium Chimay (Trappist) 9.0% 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.
14	2017 Banished Wild Farmhouse Ale Draft Sour/Wild Ale Crux Fermentation OR 7.5% Ale USA 3 TIX
Red Wine BA Sour
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.
15	Sunset Fuel Draft India Pale Ale (IPA)-American Hopworks OR 6.2% Ale USA 1 TIX
NE IPA

15	VIPA (Vancouver IPA) Draft India Pale Ale (IPA)-American Hopworks OR 7.2% Ale USA 1 TIX
NE IPA

15	Viva la Pineapple Cider Draft Cider (Apple or Pear) Reverand Nat's OR 5.0% Cider USA 1 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.
15	Rose' Sour Draft Sour/Wild Ale Almanac CA 8.7% Ale USA 3 TIX
Sour BA w/ Rose Hip & Rose Petals
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.
16	Ale-X BA Oud Bruin Draft Flanders Oud Bruin-Belgium Silver Moon OR 9.0% Ale USA 2 TIX
BA Flanders Oud Bruin w/ Cranberries
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
16	Tropic Zombie Belgian IPA Draft Hybrid: see beer description Silver Moon OR 7.0% Ale USA 2 TIX
Belgian-style White IPA
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.).
16	Firestone Lager Draft Helles-Germany Firestone Walker CA 4.5% 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)
16	Luponic Distortion Draft India Pale Ale (IPA)-American Firestone Walker CA 5.9% Ale USA 1 TIX
Session IPA

17	Combat Wombat Draft LIMITED India Pale Ale (IPA)-American Rogue OR 7.2% Ale USA 2 TIX

17	Kulture Clash Draft LIMITED Hybrid: see beer description Rogue OR 6.9% Ale USA 2 TIX
Sour Kombucha infused hybrid
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.).
17	Marionberry Sour Draft Sour/Wild Ale Rogue OR 5.0% 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.
17	Rolling Thunder BA IRS Draft LIMITED Stout (Imperial-Countries vary) Rogue OR 14.4% Ale USA 4 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.
17	Mystery Ballard-made Beer Draft Mystery Style Lagunitas WA % Ale United States TIX
It's a mystery
17	PranQster Draft Strong Ale (Blonde/Pale)-Belgium North Coast CA 7.6% Ale USA 1 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.
17	The Brother 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!"
18	Vollbier Hell Draft Helles-Germany Andechs 4.8% Lager Germany 1 TIX
Kellerbier / Helles
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)
18	Oktoberfestbier Draft Ur-Marzen or Oktoberfest- Germany Dinkelacker 5.7% Lager Germany 1 TIX
Ur-Marzen / Oktoberfest
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.
18	Flensburger Pils Draft Pilsner-Germany Flensburg 4.8% Lager Germany 1 TIX
Helles Lager
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.
18	Fruh Kolsch Draft Kolsch-Germany Fruh 4.8% Ale Germany 2 TIX
A golden top-fermenting beer that originated in Cologne. Medium bodied and usually around 5% abv.
19	Revision IPA Draft India Pale Ale (IPA)-American Revision NV 6.5% USA 1 TIX

19	Enter the Dank Draft India Pale Ale (IPA)-American Lompoc Brewing OR 6.0% Ale USA 1 TIX

19	Top Shelf, Old Sport Draft LIMITED Dubbel-Belgium Lompoc Brewing OR 7.0% Ale USA 2 TIX
Belgian Dubbel, Red Wine BA
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.
19	Brewers Special Saaz Draft Pilsner-Czech Matchless Brewery WA 5.1% 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.
19	Little and Juicy Draft India Pale Ale (IPA)-American Matchless Brewery WA 6.6% Ale USA 1 TIX
IPA, West Coast

20	Red, White & BOOM! Draft India Pale Ale (IPA)-American Block 15 OR 7.0% Ale USA 1 TIX

20	Belgian Tripel Draft Tripel-Belgium Block 15 OR 9.0% Ale USA 1 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.
20	Resolute Sour Blonde Draft Sour/Wild Ale DIRTY COUCH WA 7.4% Ale USA 3 TIX
Sour, Wine 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.
20	Forager Huckleberry Lambic Draft LIMITED Sour/Wild Ale DIRTY COUCH WA 5.8% 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.
20	Inflection Bourbon Cherry Sour Draft LIMITED Sour/Wild Ale DIRTY COUCH WA 6.5% Ale USA 3 TIX
Sour, Cherries, 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.
20	Plausibility Sour Porter Draft LIMITED Sour/Wild Ale DIRTY COUCH WA 6.8% Ale USA 2 TIX
Sour, Whiskey 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.
20	Rampant Sour Red Draft LIMITED Flemish/Flanders Red-Belgium DIRTY COUCH WA 7.0% Ale USA 2 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.
20	Solstice Sour Wheat Draft Berliner Weisse-Germany DIRTY COUCH WA 3.6% Ale USA 1 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.
21	Meet Your Maker Draft Strong Ale (Brown/Dark)-Belgium MONKLESS BELGIAN ALES OR 9.0% Ale USA 2 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.
21	The Trinity Draft Tripel-Belgium MONKLESS BELGIAN ALES OR 8.1% 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.
21	Citrusinensis Draft LIMITED Double (Imperial) IPA (USA) Lagunitas CA 7.7% Ale USA 1 TIX
Double IPA w/ Sanguinello 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!"
21	Pils Draft Pilsner- Bohemian HEATER ALLEN OR 5.2% Lager USA 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.
21	Cherry Jane Draft LIMITED Sour/Wild Ale Lagunitas CA 7.9% Ale USA 3 TIX
Sour w/ Turkish Delight Cherry Juice
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.
21	Kellerbier Draft Keller Bier HEATER ALLEN OR 5.0% Lager USA 1 TIX
Kellerbier / Zwickl
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.
22	Billowing Waves Draft Double (Imperial) IPA (USA) SKOOKUM WA 8.3% 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!"
22	Shadow Rising Draft Stout (Imperial-Countries vary) SKOOKUM WA 8.4% Ale USA 2 TIX
Imp. Milk Stout w/ coffee, vanilla, & cinn.
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.
22	Light Fields Draft LIMITED Sour/Wild Ale Urban Family WA 6.5% Ale USA 2 TIX
Sour Apricot Dry-Hopped w/ Galaxy
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.
22	Peacharillo Draft Sour/Wild Ale Urban Family WA 6.2% Ale USA 2 TIX
Sour Peach Dry-Hopped w/ Amarillo
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.
22	Mantra Draft Sour/Wild Ale Urban Family WA 6.5% Ale USA 2 TIX
Mango Sour Dry-Hopped w/ Citra
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.
22	MYSTERY ROTATOR Draft LIMITED Sour/Wild Ale Urban Family WA 6.0% Ale USA 2 TIX
Sour, Oak 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.
22	MYSTERY ROTATOR Draft LIMITED Sour/Wild Ale Urban Family WA 6.0% Ale USA 2 TIX
Sour, Oak 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.
22	MYSTERY ROTATOR Draft LIMITED Sour/Wild Ale Urban Family WA 6.0% Ale USA 2 TIX
Sour, Oak 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.
22	MYSTERY ROTATOR Draft LIMITED Sour/Wild Ale Urban Family WA 6.0% Ale USA 2 TIX
Sour, Oak 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.
23	Fruit Boots Draft India Pale Ale (IPA)-American Deschutes OR 6.5% Ale USA 1 TIX
Fruit Boots

23	Black Raspberry Sour Draft Sour/Wild Ale Deschutes OR 4.3% Ale USA 1 TIX
Sour, Fruited
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.
23	Oh Be Joyful Draft Pale Ale-USA Deschutes OR 6.0% Ale USA 1 TIX
Pale, American (Ecliptic Collab)
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%
23	Twilight Draft Blonde/Golden - American Deschutes OR 5.0% Ale USA 1 TIX
American Golden Ale
Easy-drinking, approachable, malt-oriented American craft beer. Currently produced by many (American) craft breweries. Regional variations exist but in most areas this beer is designed as the entry-level craft beer. Typically 3.8%-5.5% ABV and minimally hopped.
23	Black Butte XXIXX (29) Draft LIMITED Imperial Porter (countries vary) Deschutes OR 12.0% Ale USA 3 TIX
Imp. Porter, Bourbon and Rum BA
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.
23	Cultivateur Draft LIMITED Saison, Classic-Belgium Deschutes OR 8.0% Ale USA 3 TIX
BA Saison / Farmhouse
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
23	Super Jubel 2015 Draft LIMITED Strong Ale (American) Deschutes OR 10.4% Ale USA 3 TIX
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.
23	The Abyss, Vintage 2013 Draft LIMITED Stout (Imperial-Countries vary) Deschutes OR 11.0% Ale USA 3 TIX
Bourbon & Pinot BA Imperial Stout
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.
23	The Abyss, Vintage 2017 Draft LIMITED Stout (Imperial-Countries vary) Deschutes OR 11.1% Ale USA 2 TIX
Bourbon & Pinot BA Imperial Stout
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.
24	Beerfest Double IPA (CASK) Draft Double (Imperial) IPA (USA) Machine House WA 8.5% Ale USA 2 TIX
On cask at SIB 2018, 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!"
24	Cambridge Bitter (CASK) Draft ESB (Extra Special Bitter)-England Machine House WA 3.8% Ale USA 1 TIX
Characterized by medium to strong hop aroma, bitterness (30-55 IBU), and a richer maltiness than special bitter. The combination of both the stronger malt (4.8%-5.8% ABV) and the higher hop value make ESBs the most complex and full-flavored bitter style.
24	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.
24	Alvinne Wild West Sloeberry Edition Bottle Flanders Oud Bruin-Belgium B. United Intl 6.0% Ale Belgium 6 TIX
Flanders Red, Cherry, BA
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
24	BFM Abaye Bon-Chien 2016 Bottle Sour/Wild Ale B. United Intl 11.0% Ale Switzerland 7 TIX
Multi-Barrel Aged Sour
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.
24	Birrificio Italiano Cassisona Bottle Fruit (non Lambic)-Countries vary B. United Intl 6.5% Ale Italy 7 TIX
Fruit Beer, Cassis (champagne style)
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
24	De Dolle Boskeun Bottle Strong Ale (Blonde/Pale)-Belgium B. United Intl 10.0% Ale Belgium 4 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.
24	De Dolle Arabier Bottle Strong Ale (Blonde/Pale)-Belgium B. United Intl 8.0% Ale Belgium 4 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.
24	Ducato Ottobre Wild (Lambrusco) Bottle LIMITED Sour/Wild Ale B. United Intl 7.0% Ale Italy 6 TIX
Barrel-Aged Sour w/ Lambrusco Grapes
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.
24	Hanssens Bottle Lambic-Fruit-Belgium B. United Intl 5.0% Ale Italy 7 TIX
Italian Lambic
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.
24	Hanssens Oudbeitje Bottle Lambic-Fruit-Belgium B. United Intl 6.0% Ale Belgium 6 TIX
Lambic, Strawberry
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.
24	Hanssens Oude Gueuze Bottle LIMITED Lambic-Gueuze-Belgium B. United Intl 6.0% Ale Belgium 6 TIX
Gueuze Lambic
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.
25	Loverbeer Nebiulin-a Bottle LIMITED Sour/Wild Ale B. United Intl 8.0% Ale Italy 7 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.
25	Old Engine Oil "Engineer's Reserve" Bottle Imperial Porter (countries vary) B. United Intl 9.0% Ale Scotland 4 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.
25	Wild Creatures Meditation Bottle Sour/Wild Ale B. United Intl 4.8% Ale Czech Republic 7 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.
25	Bouffon (Jester King collab) Bottle Sour/Wild Ale The Bruery CA 5.3% Ale USA 3 TIX
Sour / Wild Ale, 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.
25	Guava Libre Bottle LIMITED Fruit (non Lambic)-Countries vary The Bruery CA 7.5% Ale USA 4 TIX
Fruit Beer (Funky Buddha collab)
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
25	Orchard Wit Bottle LIMITED White (Wit) Bier/(Biere Blanche)-Belgium The Bruery CA 5.7% Ale USA 3 TIX
Witbier, Oak Foeder-Aged
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.
25	Sour in the Rye POG Bottle LIMITED Sour/Wild Ale The Bruery CA 7.3% Ale USA 6 TIX
Sour / Wild Ale, 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.
25	Train To Beersel Bottle LIMITED Lambic-Gueuze-Belgium The Bruery CA 8.4% Ale USA 6 TIX
BA Gueuze Lambic-style
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.
25	Apricot Bottle Sour/Wild Ale Cascade OR 8.5% Ale USA 5 TIX
Sour / Wild Ale, 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.
25	Manhattan NW Bottle LIMITED Sour/Wild Ale Cascade OR 11.3% Ale USA 7 TIX
Bourbon BA Sour Blonde Quad
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.
25	Midnight Bramble Bottle LIMITED Sour/Wild Ale Cascade OR 6.6% Ale USA 5 TIX
Sour / Wild Ale, 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.
25	Vitis Noble Bottle LIMITED Sour/Wild Ale Cascade OR 9.1% Ale USA 5 TIX
Sour saison with 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.
25	Helsing Solera Bottle Saison/Farmhouse-American Three Magnets WA 7.0% Ale USA 4 TIX
Saison / Farmhouse-American, 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.
25	Something Old, New, & Borrowed Bottle Saison/Farmhouse-American Three Magnets WA 7.0% Ale USA 5 TIX
Saison / Farmhouse-American, 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.
25	Lucifer Bottle Belgian Strong Golden (BSG) Het Anker 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.
26	Gouden Carolus Tripel Bottle Tripel-Belgium Het Anker 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.
26	Samichlaus Helles Bottle Helles bock/ Maibock-Germany Eggenberg 14.0% Lager Austria 4 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)
26	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.
26	Reuben's Gose Bottle Gose-Germany Reuben's Brews WA 4.3% Ale USA 2 TIX
An old German beer style from Leipzig, Gose is an unfiltered wheat beer made with 50-60% malted wheat, which creates a cloudy yellow color and provides a refreshing crispness and twang. A Gose will have a low hop bitterness and a complementary dryness and spice from the use of ground coriander seeds and a sharpness from the addition of salt. Like Berliner Weisse beers, a Gose will sometimes be laced with various flavored and colored syrups. This is to balance out the addition of lactic acid that is added to the boil. Somewhat recently, Gose has seen a mini-revival with a handful of breweries bringing back the style in the Leipziger area and pubs like Gosenschenke "Ohne Bedenken" serving traditionally brewed Gose. Average alcohol by volume (abv) range: 4.0-5.0%
26	Radler (Lemon) Bottle Fruit (non Lambic)-Countries vary Bitburger Brau 2.5% Lager Germany 1 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
26	Black Stout (Nitro) Bottle Stout (Dry/Irish) BELHAVEN 4.2% Ale Scotland 2 TIX
Stout, Irish Dry (Nitro)
Lower in alcohol (3.8%-5% ABV), exhibiting a dry roasted bitterness in the finish from roasted barley. They are famous for their head retention. Dry stouts sometimes contain roasted unmalted barley. This is the style most commonly associated with the nitrogen-cascading head effect.
26	Oud Bruin Bottle Flanders Oud Bruin-Belgium pFRIEM Family OR 8.7% Ale USA 5 TIX
Foudre BA Oud Bruin
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
26	Super Saison Bottle Saison/Farmhouse-American pFRIEM Family OR 9.5% Ale USA 4 TIX
Imperial Saison / Farmhouse
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.
27	Yorkshire Stingo Bottle Old Ale (England) Samuel Smith's Old Brewery 8.0% Ale England 4 TIX
Ranging from 4 - 12% ABV, Old Ales, also referred to in the past as "Stock" Ales, are low attenuated beers with high levels of dextrins, creating a full malt body with plenty of character. Old Ales of a hundred plus years ago were often transfered into vats to mature, hence the name. Rich dark amber in color to a very dark brown; near black. Tamed aromatics. Although bittering levels can greatly vary, expect common fruity, vinous, intense malts and sharp alcohol characteristics. The often racy but mellow attitude of the beer may also include acidic notes, raisins and black currants. Vintage varieties may have a low level of oxidation. Stronger versions may have similarities to a port wine. Brewers may also inoculate a portion of the batch with Brettanomyces lambicus and age for an extended period of time to achieve an old-school acidic character.
27	Samuel Smith Organic Apricot Bottle Fruit (non Lambic)-Countries vary Samuel Smith's Old Brewery 5.1% Ale England 2 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
27	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.
27	Sam Smith's Nut Brown Bottle Brown Ales-England Samuel Smith's Old Brewery 5.0% Ale England 2 TIX
Nut Brown
AKA-“The lighter side of dark”. They have a medium body, dry to sweet maltiness, and very little hop flavor or aroma. Often called nut-browns, though they contain none, they are typically around 5% ABV.
27	Cuvee Rene Gueuze Bottle Lambic-Gueuze-Belgium LINDEMANS 5.5% Ale Belgium 4 TIX
Gueuze Lambic
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.
27	Strawberry Lambic Bottle Lambic-Fruit-Belgium LINDEMANS 2.5% Ale Belgium 3 TIX
Lambic, Strawberry
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.
27	Ayinger Bavarian Pils Bottle Pilsner-Germany Ayinger 5.3% Lager Germany 2 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.
27	Ayinger Ur-Weisse Bottle Dunkel Weizen-Germany Ayinger 5.1% Ale Germany 2 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.
28	Orval Trappist Bottle Tripel-Belgium Brasserie d'Orval 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.
28	Westmalle Tripel (Trappist) Bottle Tripel-Belgium Westmalle (Trappist) 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.
28	Imperial Coconut Porter Bottle Imperial Porter (countries vary) Maui Brewing Co. HI 9.4% Ale USA 6 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.
28	Rochefort Trappist 10 Bottle Quadrupel-Belgium ROCHEFORT (Trappist) 11.3% Ale Belgium 4 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.
28	Discovery Dry-Hopped Lager Bottle Helles-Germany GREEN'S 4.1% Lager Belgium 2 TIX
Gluten Free Artisan Lager
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)
28	Organic Munster Alt Bottle Alt Bier-Germany Pinkus Muller 5.1% Ale Germany 2 TIX
Originally a term for a top-fermenting beer. Classic Dusseldorf examples are copper in color, mashed only from barley malt, fermented from a single cell yeast, and cold conditioned, with an alcohol content of 4.7% ABV.
28	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.
28	Maudite Bottle Dubbel-Belgium Unibroue 8.0% Ale Canada 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.
28	Blonde de L'Enfer (Blonde From Hell) Bottle Strong Ale (Blonde/Pale)-Belgium Unibroue 10.5% Ale Canada 3 TIX
Belgian Strong Golden
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.
28	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.
29	Waimea Red (Limited Release) Bottle Amber-US Maui Brewing Co. HI 6.5% Ale USA 2 TIX
Amber / American Red Ale
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.
29	The Byrd Bottle Cider (Apple or Pear) Wandering Aengus WA 8.5% Cider USA 1 TIX
Imperial Blended Cider
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.
29	Anthem Blackberry Pear Bottle Cider (Apple or Pear) Wandering Aengus WA 5.5% Cider USA 4 TIX
Cider/Perry, fruited
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.
29	Sweet Jane Bottle India Pale Ale (IPA)-England Double Mtn. OR 6.0% Ale USA 3 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.
29	Devil's Cuvee Kriek Bottle Sour/Wild Ale Double Mtn. OR 9.5% Ale USA 7 TIX
BA & Blended Sour w/ 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.
29	Blonde Bottle Strong Ale (Blonde/Pale)-Belgium ST. FEUILLIEN 7.5% Ale Belgium 3 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.
29	Isid'or Bottle Belgian Strong Golden (BSG) LA TRAPPE (Trappist) 7.5% Ale Netherlands 3 TIX
Trappist Belgian Strong Golden
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.
30	Triple Karmeliet Bottle Tripel-Belgium Bosteels 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.
30	DeuS Bottle Belgian Strong Golden (BSG) Bosteels 12.0% Ale Belgium 7 TIX
M�thode Champenoise Belgian Strong
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.
30	Alexander Bottle Flemish/Flanders Red-Belgium RODENBACH 5.6% Ale Belgium 4 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.
30	Rodenbach Grand Cru Bottle Flemish/Flanders Red-Belgium RODENBACH 6.0% 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.
30	Fruitage Bottle Fruit (non Lambic)-Countries vary RODENBACH 4.2% Ale Belgium 2 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
30	Kriek LambickX Bottle Sour/Wild Ale VANBERG & FAMILLE 6.5% Ale Belgium 5 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.
30	Vitus Bottle Weizen Bock-Germany Weihenstephan 7.7% Lager Germany 2 TIX
Wheat Doppelbock
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.
30	Aeons Bottle Saison/Farmhouse-American Engine House #9 WA 7.5% Ale USA 3 TIX
Saison / Farmhouse-American, 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.
31	Carice Bottle Belgian Strong Golden (BSG) Engine House #9 WA 9.9% Ale USA 5 TIX
BA Belgian Strong Golden w/ Currants
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.
31	Beersel�Dreamin' Bottle Pale Ale-Belgium Engine House #9 WA 6.8% Ale USA 3 TIX
Sour Belgian Pale
Belgian Pales consume the Belgian brewing scene, and were initially brewed to compete with Pilseners during the WWII time frame. They differ from other regional Pale Ale varieties, by traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones. They should be decanted properly, leaving the yeast in the bottle. This will showcase their brilliant color range from pale straw yellow to amber hues. Most will be crowned with thick, clinging, rocky white heads. Flavors and aromas will vary. Some have natural spice characters from yeast and hops, while others are spiced. ABV range: 4%-7%
31	Ferme Rouge Bottle Flemish/Flanders Red-Belgium LITTLE BEAST OR 7.5% Ale USA 4 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.
31	Animal Family Bottle Sour/Wild Ale LITTLE BEAST OR 9.0% 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.
31	Whole Lotta Ruckus Bottle Double (Imperial) IPA (USA) Revision NV 8.0% 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!"
31	Duister Bottle Porter-England Upright Brewery OR 8.5% Ale USA 4 TIX
Porter (collab w/ Oproer in Netherlands)
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.
31	2015 Shades Bottle LIMITED Sour/Wild Ale Upright Brewery OR 8.0% Ale USA 5 TIX
Sour / Wild Ale, 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.
31	Ostinato Bottle Saison/Farmhouse-American Upright Brewery OR 6.5% 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.
31	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.
32	Munich 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.
32	Radler (Grapefruit) Bottle Fruit (non Lambic)-Countries vary Stiegl Brau 2.5% Lager Austria 2 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
32	Radler Lemon Bottle Fruit (non Lambic)-Countries vary Stiegl Brau 2.5% Lager Austria 2 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
32	Barock Hell Bottle Helles-Germany Weltenburger 5.6% Lager Germany 2 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)
32	Primator Maibock Bottle Helles bock/ Maibock-Germany Primator 7.5% Lager Czech Rep. 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)
32	Black Boss Bottle Porter-Baltic WITNICA 8.5% Ale Poland 1 TIX
Baltic porters, named after the region from which they come, vary greatly, both in strength (about 4.5% - 9% abv) and in brewing method. Some are actually bottom fermented (lager type). There are purists might agrue that they cannot then be classified as porters, a style which traces its origin to the great dark ales of England. To which we say, hey, give Lithuania and Poland a break. they've had a tough go of it.
32	Perla Pils Bottle Pilsner-Czech PERLA 6.0% Lager Poland 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.
32	Zhiguli Grande 9.5 Bottle Imperial Pilsner (various countries) RINKUSKIAI 9.4% Lager Lithuania 2 TIX
An fairly new extreme lager brewing style, born in the USA. 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.
33	Power 10,000 Bottle Strong Lager / Malt Liquor SOM 7.0% Lager India 2 TIX
Malt Likkah!
There's a time & place for everything right? This style is commonly bastardized into something cheap, powerful, and charcoal filtered here in America, but in other parts of the world you can find them made with quality ingredients, class, & finesse. Don't get us wrong. They still do the trick though.
33	Barista Chocolate Quad Bottle Quadrupel-Belgium Van Honsebrouck 11.0% Ale Belgium 4 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.
33	Kasteel Rouge Bottle Fruit (non Lambic)-Countries vary Van Honsebrouck 8.0% Ale Belgium 3 TIX
Fruit Beer: Cherry
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
33	Z'wickl Bottle Keller Bier Bayreuther 5.3% Lager Germany 2 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.
33	Landbier Bottle Munich style dunkel-Germany Bayreuther 5.3% 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.
33	Cisk Lager Bottle Export Lager FARSON'S 4.2% Lager Malta Republic 2 TIX
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.
33	Echt Kriekenbier Bottle Flanders Oud Bruin-Belgium Verhaeghe 6.8% Ale Belgium 4 TIX
Flanders Red, Cherry
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
33	Abbey Wit Bottle White (Wit) Bier/(Biere Blanche)-Belgium St. Bernardus 5.5% Ale Belgium 2 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.
34	Komes Porter Baltycki Bottle Porter-Baltic Fortuna 9.0% Ale Poland 2 TIX
Baltic porters, named after the region from which they come, vary greatly, both in strength (about 4.5% - 9% abv) and in brewing method. Some are actually bottom fermented (lager type). There are purists might agrue that they cannot then be classified as porters, a style which traces its origin to the great dark ales of England. To which we say, hey, give Lithuania and Poland a break. they've had a tough go of it.
34	Perry Miloslawski Bottle Cider (Apple or Pear) Fortuna 4.5% Cider Poland 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.
34	The Rusty Nail Bottle Stout (Imperial-Countries vary) Fremont Brewery WA 13.2% Ale USA 5 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.
34	Coconut B-Bomb 2017 Bottle Winter Warmers-Countries vary Fremont Brewery WA 13.0% Ale USA 6 TIX
Winter Warmer, Multi Barrel-Aged
Generally amber to brown in color and are brewed with ale or lager yeast. They are brewed seasonally as a way for the brewerS to express their appreciation and love of beer. Winter warmers often exhibit strong and complex maltiness along with low to assertive hop characters. Spices and other special ingredients are often added to increase complexity. They are typically rather potent.
34	Bourbon Dark Star - Coffee Bottle Stout (Imperial-Countries vary) Fremont Brewery WA 13.0% Ale USA 6 TIX
Bourbon BA Imperial Stout
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.
34	Lush Bottle India Pale Ale (IPA)-American Fremont Brewery WA 7.0% Ale USA 2 TIX

35	Black Forest Pils Bottle Pilsner-Germany FURSTENBERG 4.9% 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.
35	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.
35	Tart Cherry Berliner Weisse Bottle 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.
35	Le Merle Saison Bottle Saison, Classic-Belgium North Coast CA 7.9% Ale USA 2 TIX
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
35	Barrel Aged Old Rasputin Bottle Stout (Imperial-Countries vary) North Coast CA 12.0% Ale USA 7 TIX
Barrel Aged Old Rasputin
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.
35	Duvel Golden 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.
35	Goudenband Bottle Flanders Oud Bruin-Belgium LEIFMANS 8.0% Ale Belgium 3 TIX
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
35	Jam Band Bottle Fruit (non Lambic)-Countries vary Boulevard MO 5.9% Ale USA 1 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
36	Bourbon Barrel Quad Bottle Quadrupel-Belgium Boulevard MO 11.0% Ale USA 2 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.
36	Stickee Monkee 2017 Bottle Quadrupel-Belgium Firestone Walker CA 13.0% Ale USA 5 TIX
Bourbon BA Blonde Quadruppel
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.
36	Velvet Merkin 2017 Bottle LIMITED Stout (Imperial-Countries vary) Firestone Walker CA 8.5% Ale USA 5 TIX
Heaven Hill BA Imperial Stout
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.
36	Chimay Cinq Cents (White) Bottle Tripel-Belgium Chimay (Trappist) 8.0% Ale Belgium 4 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.
36	Chimay Premiere (Red) Bottle Dubbel-Belgium Chimay (Trappist) 7.0% Ale Belgium 4 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.
36	2017 Banished 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.
36	Moment of Clarity Bottle Double (Imperial) IPA (USA) Hopworks OR 8.0% 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!"
36	Ferocious Citrus IPA Bottle India Pale Ale (IPA)-England Hopworks OR 6.4% Ale USA 1 TIX
Wheat IPA w/ grapefruit juice
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.
36	Wednesday Cat White Bottle White (Wit) Bier/(Biere Blanche)-Belgium Yo-Ho Brewery 5.0% Ale Japan 4 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.
37	Kuri Kuro Chestnut Imp Stout Bottle Stout (Imperial-Countries vary) Hideji 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.
37	Blue Glacier (Blue Yam Lager) Bottle Happoshu (Japan) ABASHIRI BEER 5.0% Lager Japan 3 TIX
You only live once. Drink some blue yam lager. You're my boy Blue. You're my boy.
Japanese beer companies produce what's called "Happoshu," which is sparkling low malt beverage. Since the tax for Happoshu is much less than the tax for beer, happoshu is cheaper than beer. For that reason, Happoshu has become very popular in Japan. Happoshu classification occurs when an ingredient other than malt, hops, rice, corn, kaoliang, potato, starch, or sugar is used, or if the malt ratio is less than 67%.
37	Prohibition Bottle Cider (Apple or Pear) Sea Cider Farm 13.0% 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.
37	1763 Revolutionary West Country Bottle Cider (Apple or Pear) Cider Riot OR 6.9% Cider USA 5 TIX
Traditional Cider
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.
37	Everyday Berry (black-razz) Bottle Cider (Apple or Pear) Cider Riot OR 6.0% Cider USA 1 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.
37	Fresh Flow Bottle India Pale Ale (IPA)-American Block 15 OR 6.5% Ale USA 2 TIX

37	Wandelpad Bottle Blonde-Belgium Block 15 OR 6.0% Ale USA 2 TIX
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.
37	Dubbel or Nothing Bottle Dubbel-Belgium MONKLESS BELGIAN ALES OR 7.2% Ale USA 3 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.
38	Peppercorn Imperial Wit Bottle White (Wit) Bier/(Biere Blanche)-Belgium MONKLESS BELGIAN ALES OR 8.2% Ale USA 2 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.
38	Schwarz Bottle Schwartzbier HEATER ALLEN OR 5.0% Lager USA 2 TIX
Schwarzbier / Black Pils
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".
38	Das Bier (Kolsch) Bottle Kolsch-Germany HEATER ALLEN OR 5.3% Ale USA 2 TIX
A golden top-fermenting beer that originated in Cologne. Medium bodied and usually around 5% abv.
38	Wolf Moon Bottle Saison/Farmhouse-American Matchless Brewery WA 5.6% Ale USA 3 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.
38	Juice Bomb Units Bottle India Pale Ale (IPA)-American Matchless Brewery WA 6.4% Ale USA 2 TIX

38	The Seer Bottle Saison/Farmhouse-American Holy Mountain Brewing Co. WA 5.1% 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.
38	Vesper Bottle Saison, Classic-Belgium Holy Mountain Brewing Co. WA 3.8% Ale USA 3 TIX
Farmhouse/American Saison: Brett-based, Foudre-Aged
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
38	Witchfinder Bottle LIMITED Saison/Farmhouse-American Holy Mountain Brewing Co. WA 6.1% Ale USA 4 TIX
Saison / Farmhouse-American, 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.
38	2016 Midnight Still Bottle LIMITED Stout (Imperial-Countries vary) Holy Mountain Brewing Co. WA 13.0% Ale USA 7 TIX
Bourbon Barrel Imperial Stout
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.
38	A Dangerous Meeting (Other Half collab) Bottle LIMITED Strong Ale (Brown/Dark)-Belgium Holy Mountain Brewing Co. WA 10.0% Ale USA 4 TIX
Port Barrel Belgian Strong Dark
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.
38	Anareta Bottle LIMITED Saison/Farmhouse-American Holy Mountain Brewing Co. WA 7.5% Ale USA 4 TIX
Blueberry Saison / Farmhouse, 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.
38	Hollow Tide (Whitewood Cider collab) Bottle Fruit (non Lambic)-Countries vary Holy Mountain Brewing Co. WA 6.1% Ale USA 4 TIX
Friut Beer, Oak-Aged
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
38	Misere au Borinage Bottle LIMITED Saison, Classic-Belgium Holy Mountain Brewing Co. WA 5.3% Ale USA 4 TIX
Grisette Saison, Oak Foudre Aged
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.

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