Adjunct Lager The unfortunate results of Prohibition and WWII. Straw colored and fizzy with minimal taste. Made to drink in quantity ... think macrobrewery.
Altbier This lagered ale is popular in Dusseldorf, Germany for its rich malt profile and “old” school brewing technique.
American / Robust Porter A darker rendition of the generic porter with a heavier mouthfeel. Bigger, bolder flavors and ABV.
American Amber / Red Ale Toasty caramel malt notes with a moderate to strong hop quality. A hearty, well-balanced beer.
American Amber / Red Lager Contains similar flavors as its ale counterpart, but with a smooth lager finish.
American Brown Ale Nutty, roasty, and chewy with some chocolate flavors. Lighter than a porter and packed with flavor.
American Pale Ale (APA) Give some props to Ken Grossman (Sierra Nevada) for getting this hoppy, refreshing brew on the map. A true classic.
American Pilsner A favorite of the American brewpub, this light and often corn-containing lager is kin to its European counterparts.
American Stout A classic US twist on this old style incorporates a more aggressive hopping with bold, roasty flavors.
American Strong Ale Close to a Barleywine, these brews are amped up in the malt, hop, and ABV departments.
American Wheat Ale No banana or cloves here! Pure grain qualities, bready yeast, and clean hops make this hazy brew a great choice.
Baltic Porter This lager found its place in the countries surrounding the Baltic Sea. Brewed strong with deep coffee, licorice or molasses flavors.
Belgian Golden Strong Ale A fluffy head and lively nose that is close to Tripel. Spicy and fruity flavors dominate.
Berliner Weisse A sour beer that displays some great tart fruity notes within a light wheat body. Napoleon called it the “champagne of beers.”
Biére de Garde A French brew with malty sweetness of rich, earthy, caramel notes. Don’t keep it around long.
Blonde Ale A lighter, sweeter ale perfect for those exploring the craft beer scene. An easy crowd pleaser.
Bohemian / Czech Pilsner The first light, clear brew that won the world over in 1842. Uses Saaz hops, bready malts and has a bubbly personality.
California Common / Steam Beer An American Gold Rush staple that was made with lager yeast pre-refrigeration. Piney, earthy, and toasty.
Cascadian Dark Ale / Black IPA Developed in the Cascade region of the US, this style blends bold roasted malt flavors and is loaded with hops.
Cream Ale The only craft beer where a corn flavor or ingredient is acceptable. Light, crisp, slightly fruity and sweet.
Doppelbock An uber-malty brew with double the strength: chocolatey, jammy, and hearty. This famous "liquid bread" is the antonym of IPA.
Dortmunder / Export Lager Native to the city of Dortmund, Germany, this style combines the hopping of a Pilsner with the malts of a Helles.
Dry Stout Smooth and chalky with coffee notes. A step up from a Porter. How does it finish? The name says it all.
Dubbel Moderate ABV of 6-8% with a rich malt backbone. Can possess some spicy aroma, fruity and yeasty flavors.
Dunkel Lager A “dark” version of a Helles Lager. Known for its depth of toasty and roasty goodness. Dry finish.
English Barley Wine Unlike its American cousin this beer displays great malt character and depth. Toasty and warm.
English Bitter (ESB) / Pale Ale Three variations: Ordinary, Best, and Special/Strong are based on hopping and ABV. Burtonizing contributes smooth mouthfeel.
English Brown Ale A rich, malty beer. Three variations: Mild (soft mouthfeel), Southern (darker toffee notes), and Northern (nutty and dry).
English IPA Floral and earthy hops with toffee and caramel malt notes. More balanced than American versions.
Flanders Oud Bruin Brown to dark red brew made in East Flanders, Belgium. Similar to its Red sister, minus the oak.
Flanders Red Ale A ruby red or burgundy fruity brew and slightly sour. Common to West Flanders, Belgium, and aged in oak barrels.
Fruit Beers As the name suggests, these brews can have wonderful flavors with the addition of various fruits.
Fruit Lambic Popular fruits are Peche (Peach), Framboise (Raspberry), Kriek (cherry), and Foune (apricot).
German Pilsener While close to its Czech relative, this golden crisp brew is adapted for natural brewing resources.
Gueuze A blending of an old Lambic (2-3 years) and a new Lambic. Great balance between acidic and fresh flavors.
Hard Cider A slightly tart and sweet fermented beverage using apples or pears as the main ingredients.
Helles Lager Gabriel Sedlmayr wanted in on the Pilsner craze so he created its light refreshing cousin in 1895.
Imperial / Double IPA Bigger is better! A huge hop bomb that has a pungent, bitter blast and minor malt profile. Hello flavor!
Imperial Beers Larger than your average brew in a particular style. More flavor, malts, hops, and alcohol.
India Pale Ale (IPA) Originally brewed with more hops to preserve the beer on its voyage from Britain to India. Hoptastic!
Irish Red Ale Rich toffee, toasty, jammy and slightly buttery taste. Clean and smooth dry roasted finish.
Kölsch Unique brew to Cologne (Köln), Germany. A grassy, sweet, crisp, golden straw colored ale that is cold lagered.
Lambic A sour beer with high acidity, complex of flavors, and a bubbly mouthfeel. These are straight and unblended.
Maibock / Helles Bock A late spring brew on the lighter, hoppier spectrum of Bocks. This may or may not be the beer for you?
Märzen / Oktoberfest The older cousin of the Vienna Lager, Märzen has a rich toasty sweetness with a clean finish. Pröst!
Milk / Sweet / Cream Stout Creamy, silky, almost velvety. The addition of lactose (milk sugar) gives this one its sweet quality.
Oatmeal Stout It's like diving into a bag of oats: on the sweeter side with a slick, chewy mouthfeel and dry finish.
Old Ale A deep, malty brew that has molasses, toffee, and rich caramel notes. These are strong and deep.
Pale Lager Not to be confused with its European counterpart, this lager is brewed with integrity and contains no adjunct grains.
Porter Originally the working man’s beer in England and predecessor to the Stout. Chocolate and coffee notes abound.
Quadrupel Four times the flavor of your average beer. Quads are full bodied and full of rich flavors.
Russian Imperial Stout A massive beer that is bold and complex. Get ready to experience deep burnt flavors with a high ABV.
Rye Beer / Roggenbier Brewed with a portion of rye malt, resulting in a spicy flavor. Originated in Regensburg, Germany.
Schwarzbier / Black Lager The antithesis of a lager in color and flavor. Roasty, burnt grains with smooth, clean drinkability.
Scottish Ale A variety of strengths (60, 70, 80, 90...) originally paid in schillings based on ABV. Strong, robust, malty ales.
Smoked Beer / Rauchbier An interesting style from Bamberg, Germany, that uses smoked, dried malts to impart flavor.
Spiced / Herbed / Vegetable Beers The use of the above ingredients can lend an interesting dimension to the final product.
Spirit-Aged Beers Beers that have been aged in barrels that once held Bourbon, Whiskey, Scotch, Rum, or another spirit.
Vienna Lager Thank Anton Dreher for this malty, clean, amber-colored brew. Roasted grains with noble hop finish.
Weizen / Weissbier / Hefeweizen Clove and banana aromas and flavors highlight his yeasty, cloudy beer. Served in a tall glass.
Weizenbock A reaction to Dopplebocks with a higher ABV and deeper fruity notes. Banana and clove undertones can be found.
Wet/Harvest Hop Beers Brewed seasonally during the hop harvest when freshly picked hops are used. Gives great hop flavor.
Winter Ale / Warmer These cold weather beers have additional spices and robust flavors to pair with meals and keep you warm.
Witbier A light mouthfeel, refreshing finish, and fruity aroma. Brewed with dried orange peel and coriander seeds.
Wood-Aged Beers Beers that have been aged in wood barrels or on wood chips. They are earthy with smooth flavors.