Pilsners & Lagers
Non-Alcoholic
(1) Thomas Brau Non-Alcoholic 12 oz. 5 Germany
PILSNERS
While the definition of "pilsner" is open to much debate in the beer community, it generally refers to pale, hoppy lagers, ranging from 28IBUs and up. Pilsners that do not meet the specific characteristics of a German or Bohemian pils will be given this generic classification.
(5) Victory Prima Pils 12 oz. 5 Pennsylvania
Classic German Pilsener
German pilsners typically come in two varieties, the northern and the southern. Southern examples are akin to a Bohemian pilsner with German hops and less malt. Northern examples are very well-attenuated (leaner in body) and dry.
(1) Bitburger 12 oz. 5 Germany
Pale Lager
The colour of pale lager ranges from light bronze to nearly transparent and the alcohol anywhere from 4-6%. Adjunct usage may be quite high, though in some cases the beer is all-malt. One thing that doesn’t vary is that neither the malt nor the hops make much of an impression on the palate. These beers are brewed for minimum character, though faint traces of hop or malt may show through. More likely though is that adjuncts like corn will show through, or you’ll find notes of higher alcohols (fuel notes) due to the use of high-gravity brewing. The body will be thin and watery, and the finish is typically non-existent.
(6) Corona 12 oz. 5 Mexico
(1000) Pabst Blue Ribbon 12 oz. 4 USA
Premium Lager
A beer that straddles between the mainstream Pale Lager and Pilsner. Not all beers that call themselves Premium Lager are, but those that are will typically have a deep gold to light bronze colour, and distinct influence of malt and hops. Overall accent will be malty-to-balanced, alcohol in a slightly tighter range than either Pale Lager or Pilsner (4.5-5.5%). Most often the product of a microbrewery or brewpub, but macrobreweries can make this style if they jack up the hops a bit and make it all-malt.
(1) Boston Beer Co. Sam Adams 12 oz. 5 Boston
Wheat Ales & Bocks
BELGIAN STYLE White (Witbier)
Belgian style wheat beers are very pale, opaque, with the crisp character of wheat, plus the citric refreshment of orange peel and coriander. Ingredients sometimes also include oats for smoothness, and other spices such as grains of paradise. Serve with light cheeses or mussels.
(6) Southampton Double White 12 oz. 6 New York
(500) Unibroue Blanche de Chambly 25.4 oz. 19 Montreal, Canada
German Hefeweizen
Depending on the style can range from pale and light body to dark brown with full body. Wheat beer is characterized by it’s cloudy appearance and it’s banana and sometimes vanilla aftertaste.
(5) Paulaner Hefe-Weizen 17 oz. 8 Germany
Dunkelweizen
A dark take on the German wheat theme, dunkelweizens have the same banana and clove notes of their pale cousins, but also have earthy, toasty, chocolatey notes from the addition of dark malts. They are "shoulder season" wheat beers to many drinkers - something a little more robust than a hefeweizen for the fall and spring seasons, but not as rich as winter’s weizenbocks. Alcohol is between 4.8-5.6% generally, bitterness is low, and carbonation is high. Occasionally, you will see dark versions of American Wheats, but these are uncommon.
(5) Weihenstaphaner Dunkel Dark 17 oz. 8 Germany
Heller Bock
The Heller Bock is primarily a malty beer from the German brewing tradition with little hop character - neither bitter nor aromatic - though the style typically has a little more hops than the standard Bock. The color is golden to light brown or amber. They should normally pour with a substantial white head. All examples are pale and clear.
(1000) Sierra Nevada 30th Anniversary Helles 25.4 oz. 20 California
Doppelbock
Doppel means double and while these are stronger brews than the traditional German bocks, they are typically not twice the strength. Color is light amber to dark brown. Very full body with a high alcoholic flavor. Low hop flavor and aroma.
(5) Celebrator Dopplebock 11.2 oz. 12 Germany
(5) Brauerei Schloss Eggenberg Urbock 23 11.2 oz. 12 Austria
(6) Brauerei Schloss Eggenberg Samiclaus 2005 11.2 oz. 14 Austria
(6) Brauerei Schloss Eggenberg Samiclaus 2006 11.2 oz. 12 Austria
Eisbock
A stronger version of Doppelbock. Deep copper to black. Very alcoholic. Typically brewed by freezing a doppelbock and removing resulting ice to increase alcohol content.
(5) Aventinus Weizen Eisbock 11.2 oz 12 Germany
Non Traditional & out of the ordinary Ales
Gluten Free
(5) Lakefront New Grist 12 oz. 5 Wisconsin
Traditional Ale
Anything but traditional. A catch-all category that we use to classify all of those ancient or resurrected styles of antiquity that are appearing more and more in brewing today. From sahti to heather ale to sorghum beer to gruit, and beers like Adam and Midas Touch, these ales will vary tremendously in character from one another. Many are unhopped, strength can vary, but all are a glimpse into brewing’s past.
(1100) Dogfish Head Theobrama 25.4 oz. 25 Delaware
(5) Dogfish Head Chateau Jiahu 25.4 oz. 25 Delaware
(1100) Dogfish Head Pangea 25.4 oz. 25 Delaware
American Strong Ale
Not a style, per se, but the only logical category to incorporate the plethora of strong, stylistically vague beers coming from American micros these days. Some are related to English Strong Ales, but with more hop, while others are ultra-strong variants on the IPA or red ale themes. But no matter how varied their origins or characters might be, all are intense, potent, with generous quantities of hops and malt.
(1100) Stone Arrogant Bastard 22 oz. 18 California
(1100) Dogfish Head Raison D’Extra 12 oz. 18 Delaware
(5) Dogfish Head Palo Santo Marron 12 oz. 8 Delaware
(800) Ithaca TEN 25.4 oz. 25 New York
(1100) Shmaltz Jewbelation 13 Anniversary 22 oz 13 New York
Sour ALEs
Sour Ales have a strong fruit flavor similar to the aroma, but more intense. Plum, prune, raisin and black cherry are the most common flavors, followed by orange and some spiciness. Sour Ales have an obvious sour or acidic taste, but this characteristic can range from moderate to strong. There is no hop bitterness, but tannins are common. Subsequently, Sour Ales are often described as the most "wine-like" of all beers. Sours are an acquired taste.
(1000) Brouwerij De Troch Lambrucha 25.4 oz. 20 Belgium
(800) Ithaca Le Bleu 25.4 oz. 25 New York
(1000) Ommegang Zuur 25.4 oz. 22 Cooperstown, NY
(WC) Rodenbach Vintage 2007 25.4 oz. 45 Belgium
CIDER
Made from fermented apple juice, cider comes in a number of varieties. English cider is dry, with fruity, tannic qualities and low carbonation. This can be found cask-conditioned in England. Normandy is another major cider-producing region, with a sweeter, more effervescent, very complex style. Ciders produced elsewhere are often sweet, simple beverages for mass consumption, though there are some good English-style ciders in North America and Norman-style ciders in Quebec.
(1) Doc’s Draft Hard Apple Cider (Gluten-Free) 12 oz. 6 Warwick, NY
Fruit Beer
(1100) Abita Strawberry Harvest Lager 12 oz. 6 Louisiana
(1000) Unibroue Ephemere (brewed with apple) 25.4 oz. 18 Montreal, Canada
(5) Smuttynose Pumpkin 12 oz. 6 New Hampshire
Pale Ales & India Pale Ales, the hoppy stuff
English Pale Ale
Classic English Pale Ales are not pale but rather are golden to copper colored and display English variety hop character. Distinguishing characteristics are dryness and defined hop taste, but more malt balance than what you’ll typically find in an American Pale Ale. Great to drink with all sorts of meats including roast beef, lamb, burgers, duck, goose, etc. Note that the term ’pale ale’ is used in England to signify a bottled bitter, and in that way there is no such thing as ’English Pale Ale’ to the English. The style is a North American construct, borne of the multitude of pale ales that pay homage to these bottled bitters - Bass in particular - and therefore the majority of true examples of the style are found outside Britain.
(1100) Smuttynose Shoals Pale Ale 12 oz. 5 New Hampshire
American Pale Ale
American Pale Ales are light in color, ranging from golden to a light copper color. The style of this beer is defined by the American hops used. American hops typically have high bitterness and aroma. This is a perfect beer for big fare like grilled burgers or combination pizzas, as well as lighter fare like sushi and green salads.
(1100) Wolaver’s Pale Ale Organic 12 oz. 5 Vermont
(5) Chateau Rogue Single Malt Ale 22 oz. 12 Oregon
India Pales Ale IPA
This style, the modern version of which has largely been formed in the US, has an intense hop flavor which was used to preserve the beer for the long voyage. India Pale Ale has a golden to copper color with a medium maltiness and body. The aroma is moderate to very strong. IPAs work especially well at cutting the heat of chili, vindaloo or Sichuan cuisine. In England, IPA is often just another name for bitter although some micros are doing their own versions of an American IPA as well.
(1100) Wolaver’s IPA Organic 12 oz. 5 Vermont
(5) 21st Amendment IPA 12 oz. 5 California
(6) Bear Republic Racer 5 12 oz. 5 California
(6) Keegan Ales Hurricane Kitty 12 oz. 5 Kingston, NY
(1100) Stone Cali-Belgique 22 oz. 18 California
(6) Dogfish Head 60 Minute 12 oz. 5 Delaware
Imperial/Double IPA
Imperial IPA, Double IPA or DIPA is a strong, often sweet, intensely hoppy version of the traditional India Pale Ale. Bitterness units range upward of 100 IBUs and alcohol begins at 7.5% but is more commonly in the 8.5-10% range. The flavour profile is intense all-round. Unlike barley wines, the balance is heavily towards the hops, with crystal and other malts providing support.
(1000) Oskar Blues GUBNA Imperial IPA 12 oz. 12 Colorado
(6) Captain Lawrence Captain’s Reserve Double 16.9 oz. 12 Pleasantville, NY
(1) Stone Ruination 12 oz. 7 California
(1) Smuttynose Big A IPA 12 oz. 7 New Hampshire
(1100) Dogfish Head Burton Baton Ale 12 oz. 7 Delaware
(6) Dogfish Head 90 Minute 12 oz. 7 Delaware
(6) Dogfish Head 90 Minute 12 oz. 7 Delaware
Belgian & Belgian Style Ales
Bière de Garde
Medium bodied with hints of caramel or toffee. Cellared smell and flavor are characteristics. Color can vary from full gold to copper colored. Good head retention. The name means "beer for keeping" and is best when aged.
(800) Ommegang Biere De Mars 25.4 oz. 24 Cooperstown, NY
Saisons
Fruity esters dominate the aroma. Clarity is good with a large foamy head on top. The addition of several spices and herbs create a complex fruity or citrusy flavor. Light to medium bodied with very high carbonation. Alcohol level is medium to high.
(1100) Smuttynose Farmhouse Ale 22 oz. 12 New Hampshire
(700) Ommegang Ommegeddon 25.4 oz. 24 Cooperstown, NY
(700) Ommegang Hennepin 25.4 oz. 16 Cooperstown, NY
(WC) Ommegang Hennepin 1yr cave aged in Howe Caverns 25.4 oz. 39 Cooperstown, NY
(1100) Brasserie Dupont Foret Organic 25.4 oz. 22 Belgium
Belgian Ales
Belgian-style ales seldom fit neatly into classic beer styles, but this category represents those "session" ales (in Belgium this means under 7% abv!) that do not fit other categories. Colour ranges from golden to deep amber, with the occasional example coming in darker. Body tends to be light to medium, with a wide range of hop and malt levels. Yeastiness and acidity may also be present.
(1) Ommegang Rare Vos 12 oz. 6 Cooperstown, NY
(500) Unibroue Chambly Noire 25.4 oz. 18 Montreal, Canada
(5) Ommegang Witte 12 oz. 6 Cooperstown, NY
Belgian Strong Ales
Belgian Strong Ales can vary from pale to dark brown in color, darker ales may be colored with dark candy sugar. Hop flavor can range from low to high, while hop aroma is low. The beers are medium to full-bodied and have a high alcoholic character. Types of beers included here include tripels, dubbels and ultra-strong abbey ales.
(1100) Brooklyn Local 1 25.4 22 Brooklyn, NY
(6) Dogfish Head Raison D’Etre 12 oz. 8 Delaware
(1100) Dogfish Head Red and White 25.4 oz. 25 Delaware
(800) Ithaca White Gold 25.4 oz. 25 New York
(6) Huyghe Delirium Tremens 11.2 oz. 11 Belgium
(5) Duvel Golden Ale 12 oz. 12 Belgium
(500) Unibroue Don de Dieu 25.4 oz. 18 Montreal, Canada
(500) Unibroue Maudite Dark Ale 25.4 oz. 18 Montreal, Canada
(1000) Unibroue Trois Pistoles Strong Dark Ale 25.4 oz. 18 Montreal, Canaa
(1000) Unibroue Seigneuriale Strong Pale Ale 25.4 oz. 18 Montreal, Canada
(1100) Stone Vertical Epic 07.07.07 22 oz. 15 California
(1100) Stone Vertical Epic 09.09.09 22 oz. 15 California
(1000) Scaldi’s Brut Prestige 25.4 oz. 65 Belgium
CERTIFIED TRAPPIST Strong Ales
(1) Rochefort Six 11.2 oz. 10 Belgium
(1) Rochefort Eight 11.2 oz. 12 Belgium
Belgian & Belgian Style Ales
Abbey Dubbels
These are dark, malty, yeasty strong ales in the Trappist tradition, but produced (mainly) by secular brewers. Dubbels range between 6.5-8% abv, and have a dark brown, cloudy colour, and a palate mixing malt, a lush fruitiness, and yeast. They are typically bottle-conditioned.
(1) Ommegang Abbey Ale 12 oz. 6 Cooperstown, NY
(WC) Ommegang Abbey Ale 1yr cave aged in Howe Caverns 25.4 oz. 39 Cooperstown, NY
(WC) Ommegang Abbey Ale 3 liters 65 Cooperstown, NY
(1100) Abita Abbey 22 oz. 12 Louisiana
(800) Captain Lawrence, St. Vincent’s Dubbel 25.4 oz. 25 New York
(1) Petrus Dubbel Bruin 12 oz. 11 Belgium
(1) Huyghe Delirium Nocturnum 11.2 oz. 11 Belgium
CERTIFIED TRAPPIST
(5) Achel Brune 11.2 oz. 12 Belgium
(6) Koningshoven Dubbel 11.2 oz. 12 Netherlands
(5) Westmalle Dubbel 11.2 oz. 12 Belgium
(5) Chimay Premiere Red 12 oz. 12 Belgium
Abbey Tripels
Like other abbey ales, Tripels are strong, yeasty-malty beers. But they are also pale, and have a notable hop profile. Hop bitterness may be higher than a typical abbey ale, up to 45IBUs. But the finish is where the hops really shine, as tripels should finish fairly dry. Otherwise, maltiness is still essential to the style, and the assertive yeast note typical of all abbey ales will be more apparent in tripels, since they do not have the rich dark malts to distract the palate. Alcohol flavours feature more prominently in Tripels that in just about any other style.
(6) Allagash Triple Reserve 25.4 oz. 18 Maine
(1100) Defiant Tripel 22 oz. 18 Pearl River, NY
(700) Ommegang Triple Perfection 25.4 oz. 22 Cooperstown, NY
(500) Unibroue La Fin du Monde Triple 25.4 oz. 18 Montreal, Canada
CERTIFIED TRAPPIST Tripels
(5) Achel Blonde 11.2 oz. 12 Belgium
(6) Koningshoven Tripel 11.2 oz. 12 Netherlands
(5) Westmalle Tripel 11.2 oz. 12 Belgium
(5) Chimay Cinq Cents Tripel 12 oz. 12 Belgium
Quadrupels
Quadrupel, is the name given to ultra-strong Trappist and abbey ales. The name Abt was pioneered to describe Westvleteren and the beer that would become St. Bernardus. Quadrupel was pioneered by La Trappe. Abts are the darker of the two, with more rich, deep fruity notes. Quads are paler, with corresponding peachy notes. Neither have much in the way of hop, and both are very strong and malty. Though both are bottle-conditioned, abts trend more towards yeastiness. Alcohol is very high (10+% abv) for both
(1) Ommegang Three Philosophers 2010 12 oz. 6 Cooperstown
(900) Ommegang Three Philosophers 2005 25.4 oz. 32 Cooperstown
(900) Ommegang Three Philosophers 2007 25.4 oz. 27 Cooperstown
CERTIFIED TRAPPIST Quadrupels
(6) Koningshoven Quadrupel 11.2 oz 12 Netherlands
(1) Rochefort Ten 11.2 oz. 14 Belgium
(5) Chimay Grande Reserve 12 oz. 12 Belgium
Barley Wines & Lambics
BARLEY WINE ALES
A Barley Wine is a strong, top-fermenting ale, with an alcohol contents of at least 9% and up to 13% (or more) by volume. Hops may be hardly noticeable at all or very noticeable. Sip them out of the special glass, that will concentrate the aroma. They are excellent with cigars or with dessert.
(1100) Dogfish Head Immort Ale 12 oz. 7 11 ABV
(4) Brooklyn Monster Ale 2004 12 oz. 14 New York
(4) Brooklyn Monster Ale 2005 12 oz. 12 New York
(4) Brooklyn Monster Ale 2006 12 oz. 10 New York
(4) Brooklyn Monster Ale 2007 12 oz. 8 New York
(1) Flying Dog Horn Dog 12 oz. 6 Colorado
(5) Greenflash Brewing 22 oz. 10 California
(1000) Keegan Ales Super Kitty 2009 34 oz. 35 Kingston, NY
(1000) Keegan Ales Super Kitty 2007 34 oz. 45 Kingston, NY
(5) Rogue Old Crustacean 2006 25.4 oz. 25 Oregon
(1100) Stone Old Guardian 2008 22 oz. 18 California
(6) O’ Hanlon’s Thomas Hardy’s Ale 2004 8.5 oz. 16 England
(1100) Mikkeller Brew Dog Divine Rebel 11.2 oz. 24 Scotland
(6) J.W. Lees Harvest Ale Matured in Calvados Casks 2005 9.3 oz. 16 UK
(6) J.W. Lees Harvest Ale Matured in Lagavulin Casks 2006 9.3 oz. 16 UK
(6) J.W. Lees Harvest Ale Matured in Port Casks 2007 9.3 oz. 16 UK
(6) J.W. Lees Harvest Ale Matured in Sherry Casks 2006 9.3 oz. 16 UK
LAMBIC
Lambics are wheat beers made with stale hops and fermented with wild yeasts and other microorganisms, traditionally only on the Senne Valley in and around Brussels. The most traditional of the fruit lambics are kriek (cherry) and framboise (raspberry). In modern times, peaches (peche), blackcurrants (cassis), grapes, as well as more exotic fruits are used. Traditional lambics are commonly denoted by the term "oud", which is a reference to "old-style", and these are the most sour. More commonly, though, lambics are sweetened to cut the intense acidity. Serve with sharp cheeses or pickled dishes, or use in the preparation of mussels.
(5) Lindemans Framboise 12 oz. 9 Belgium
(900) Lindemans Kriek 25.4 oz. 18 Belgium
(900) Lindemans Cassis 25.4 oz. 18 Belgium
Browns, Porters & Stouts, the dark stuff
Brown Ales
Color ranges from reddish-brown to dark brown. Lower in alcohol than porter, medium to full body flavor. Appropriate foods are apple pie, pork with brown sauce, beef vegetable soup and cheddar.
(5) Dogfish Head Indian Brown Ale 12 oz. 6 Delaware
Porter
Black or chocolate malt gives the porter it’s dark brown color. Porters are well hopped and heavily malted. This is a medium-bodied beer. Porters can be sweet. Hoppiness can range from bitter to mild. Porters are often confused with stouts (and with good reason, but that’s for another day).
(1100) Smuttynose Robust Porter 12 oz. 6 New Hampshire
(1) Southern Tier Porter 12 oz. 6 Lakewood, NY
STOUT
(700) Ommegang Chocolate Indulgence 25.4 oz. 20 Cooperstown
Sweet Stout
Dark brown to black in colour. Sweet stouts come in two main varieties - milk stout and oatmeal stout. Milk stouts are made with the addition of lactose, and are sweet, low-alcohol brews. Oatmeal lends a smooth fullness of body to stouts. All of the sweet stouts are noted for their restrained roastiness in comparison with other stouts, and low hop levels.
(5) Keegan Ales Mother’s Milk 12 oz. 5 Kingston, NY
(5) Rogue Chocolate Stout 22 oz. 12 Oregon
Imperial Stout
Imperial stouts are usually extremely dark brown to black in color with flavors that are intensely malty, deeply roasted and sometimes with accents of dark fruit (raisin, fig) or milk sourness. The bitterness is typically medium and often the low sie of that. Imperial stouts are strong and often exceed 8% by volume. (1100) Sierra Nevada 30th Anniversary Stout 25.4 oz. 20 California
(1100) Stone Imperial Russian Stout 22 oz. 15 California
(5) Dogfish Head World Wide Stout 12 oz. 18 Delaware
(4) Brooklyn Chocolate Stout Winter 2005/06 12 oz. 14 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2006/07 12 oz. 10 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2007/08 12 oz. 8 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2008/09 12 oz. 6 Brooklyn, NY
(800) Great Divide Aged Yeti Imperial Stout 22 oz. 16 Colorado
(1100) Great Divide Espresso Aged Imperial Stout 2010 22 oz 19 Colorado
