Beer

India Pale Ale

A hop-forward style of pale ale characterized by high bitterness and complex aromatic profiles, including citrus, pine, and floral notes.

Lager

A type pf beer brewed and conditioned at low temperatures. Smooth, crisp, and clean flavor profile.

Pilsner

Pale, refreshing lager with a prominent floral hops bitterness

Sour

Sour/tart beer produced by introducing specific bacteria and wild yeast strains into the fermentation process

Stout

Dark beer (think Guiness) that isn’t too bitter and can often be slightly sweet. Has notes of chocolate or coffee, usually

Barley

the main ingredient in beer, like grapes to wine

Malt

germinated cereal grains that have been dried in a process known as malting. The grains are made to germinate by soaking in water and are then halted from germinating further by drying with hot air. Malting starts the process of releasing the sugar and making it available for brewing

Hops

plant that contains a wealth of resins and essential oils that give beer a distinct bitterness and different aromas

American Pale Ale

robust amber colored ales that are lightly to strongly malty, counterbalanced by citrusy, floral American hops

American Amber Ale

moderate strength ales created as an alternative to American light pilsners and lagers. Usually, a fair amount of a maltiness and lightly to moderately hopped

Brown Ale

crisp, medium-bodied, lightly hopped ales with a sweet and nutty malt flavor

Porter

soft roasted malt character, lightly or firmly hopped, dryer and more pale than stout

Stout

roasted malt always dominated the nose and flavor may be sweet, creamy, dry, or bitter

Saison

a softly hazy style of golden ale that is dry, crisp, and complex with plenty of fruitiness, hints of earth, mild to moderate tartness, and often refreshing hop aroma and bitterness. Traditionally fermented in open vats in the attics of barns using wild yeast

Kolsch

highly drinkable, well balanced, golden ale with delicate fruity aromas, soft maltiness, and subtle hopping. It is warm fermented like an ale, then cold conditioned or lagered