Now on Tap
Cream Ale
Light and smooth, we developed this ale to please both those used to drinking the "macro-brews," and the seasoned micro-brew drinker. Its refreshing taste is perfect on a hot summer day, and its moderate alcohol level makes it a great session beer. Its history stems from the immigration of Europeans to North America, when pale lagers were the beers of choice but bottom fermenting lager yeast was not available. Thus a beer style was developed which combined top fermenting English ale yeast with the German tradition of cold storage, and "lager ale" or "cream ale" was born.
India Pale Ale
Pale ale became popular in Britain in the 18th century as an alternative to Porter, and is not necessarily pale in color (usually amber) but pale in comparison to the dark Porters of the time. India Pale Ale is a paler, stronger and hoppier variation which was brewed to withstand the journey to the colonies in India. The higher alcohol content and hop levels served to preserve the beer during the five month sea voyage. Our I.P.A. is dry and hoppy, and dry-hopped in the keg (adding fresh hops to the finished beer) which adds a distinguishing hop aroma and flavor.
Vienna Lager
An amber lager with a very moderate hoppiness, in the style made popular in its namesake town in the mid-19th century. A very smooth, easy drinking beer.
Pilsner
A lager beer, straw colored and crisp tasting with a fruity hop aroma from the Saaz finishing hops. The name derives from Plzen, Czech Republic, the city where pilsner was first brewed. One of the first styles to utilize the bottom fermenting (lager) yeast discovered in the 19th century, pilsner soon became the most popular beer style in America. Although similar to the beers brewed by the major American breweries in style, craft-brewed pilsners have more body and hop aroma like the European originals.
Sachwarz Bier
German for "black beer," this bottom-fermented beer is uncommon in the United States. Highly roasted malts give this beer a jet black color and a toasted flavor, while the bottom fermentation gives it a smoothness and clean finish rarely found in darker beers. Oktoberfest: A strong, malty amber lager traditionally brewed for the Fall festivals of the same name, the largest and most famous of which is held in Munich, Gemany, (at which over 12 million pints of beer are consumed over a period of just over two weeks!). The moderate hopping of this beer allows its caramel notes and slight sweetness to shine through.
Bock
A traditional German amber lager, slightly sweet with caramel notes and a hefty alcohol content. Bocks are traditionally brewed in late fall or early winter and then cold aged until spring. In Germany drinking bock beer is synonymous with the celebration of the arrival of spring.
Brown Ale
Brown ales originated in England and were made world famous by the Newcastle Brewery. Our version is an American-style Brown Ale and is darker sweeter, and hoppier than its English counterpart. Dry-hopping (see I.P.A.) gives this ale a bold hop character.
Porter
Porters originated in England and got its name from its popularity with people of that profession. Our porter is less hoppy than a traditional British porter, which makes it very smooth despite its black color.
Oatmeal Stout
A dark and roasty but medium bodied ale, with plenty of hops to balance the roasted malt character. Stouts originated in Ireland as a stronger version of the dark porter which was popular in Britain in the 18th century, and the style was made world famous by the Guinness brewery in Dublin. Oatmeal or flaked (unmalted) barley is sometimes added to stout to increase the body and add to the smoothness of the beer.
