Our Drinks

Medium maltiness, mild to strong aroma from American hop varietals. Notable caramel colours.

Light body, refreshing, slightly fruity. Sour. Low influence of hop.

Very approachable, a golden or blond ale is an easy drinking beer that is visually appealing and has no particular dominating malt or hop characteristics.

Helles Bock - Malty. Mildly hopped. Relatively high alcohol level. Doppelbock - Intense maltiness. Little hop aroma and flavor. Touch of roastiness. Very strong, rich lager. Traditional Bock - Rich and complex maltiness. No hop aroma and flavor. Eisbock - Aroma and flavor dominated by rich malt and concentrated alcohol. No hop aroma and flavor.

Medium to high maltiness. English tend to be smoother with low hop bitterness, while Americans usually have a higher hop bitterness.

An ever changing style of drink, ciders can range from sweet to dry, carbonated to uncarbonated, hopped, fruited, etc... The possibilities of the this beverage are endless. Big brand American ciders tend to be sweet, while European and small American craft ciders tend to be drier, and at times white wine-like.

Low hop aroma and bittering. Low maltiness. Light and refreshing.

Varying beer styles with various flavorings, these are beers that can't fit into one single category.

Straw or golden in color, average to strong pale bitter.

Warm fermented, German style sour ale, usually with coriander and sea salt.

Medium maltiness. High hop bitterness. High hop flavor and aroma

Kolsch is warm fermented with top-fermenting yeast, then conditioned at cold temperatures like a lager. This brewing process is very similar to the process of an altbier.

Beer produced from bottom-fermenting yeast. Lagers have a crisp refreshing flavor profile, and often a soft golden color.

The most unusual sour-tasting beers, with little hop aroma. Usually fruited to cut down on tartness.

Mass market beer with high alcohol content, most closely associated with North America. It often includes any alcoholic beverage with 5% or more alcohol by volume made with malted barley.

Low to medium maltiness. High hop bitterness. Medium hop profile.

Medium to high hop flavor and aroma. Low maltiness. Crisp, dry, bitter and refreshing.

Moderate roastiness. Moderate bitterness. Hop flavor and aroma are low to none.

Beers produced with up to 60% rye malt. Originating in Bavaria, the ales are usually brewed with the same type of yeast as a German hefeweizen.

Fruity, complex aroma and flavor of high alcohol, herbs, and spices. Moderate hop aroma and flavor.

Malty with caramel apparent. Hint of roasted malt or smoky flavor. Low hop flavor.

Scottish-style ales vary depending on the strength and flavor, but in general retain a malt forward character with some degree of caramel-like malt flavors and a soft and chewy mouthfeel

As its name suggests, sour beers have a distinct sour, acidic, or tart taste. Essentially, sour ales refer to any beer that tastes especially acidic and lively. This is one of the most varying styles of beer with so many possibilities.

Various beer styles with spices.

Stouts are a dark, top-fermented beer style which includes dry stout, oatmeal stout, milk stout, and imperial stout.

Ales usually above 5%, generally around 7%-11% and include barleywine, old ale, and Burton ale styles.

Wheat beer is a top fermented beer with a large proportion of wheat relative to the amount of malted barley. This is a varying beer style and includes numerous styles such as Hefeweizen, Witbier, American Wheat, just to name a few. They can be white to black in color, and have various tasting notes of banana, clove, and citrus.

English style pale ale known for its balance between malt and hop bitterness.