Our Drinks

Lagers and Pilsners are fermented and stored (‘lagered’) at cooler tempatures. Clean, crisp, low fruitiness.

A lager that is richly malty, often with toasty notes, and generally a higher alcohol level than other lager beers.

Hybrid beers mix lager and ale techniques like Steam beer, a warmer fermented lager.

English style ales are typical pub ‘bitters’ (like ESB) and brown session ales with malt and often caramel and fruity notes and floral or earthy English hops.

American ales are pale, amber, or brown with malt with piney/ citrus/grapefruity/woody American hops.

A roasty dark and malty beer, sometimes chocolatey. Low hops except in Robust and American Porter.

‘Stout’ porter has roasted unmalted barley: coffee, chocolate, malty. Optional hop flavor and bitterness.

Wheat beers are made with malted or unmalted wheat/rye along with the barley. Bready and a creamy full head.

INDIA PALE ALE - Strong and hoppy Pale Ale that England shipped to India: floral/earthy English hops or citrus/piney American hops.

Belgium makes many styles from malty Trappist styles to farmhouse character beers with hay and barnyard character.

Beer can be flavored with fruits, vegetables, smoke, various spices or wood. Indigenous beers use local ingredients.

Higher alcohol, more malt centric with some English earthy/ floral hops or American citrus/resiny/piney hops.

Cider is fermented apple juice; Perry is fermented pear juice. Different styles come from different carieties of the fruit, as well as different processes during fermentation.