ALE
brewed by the older, top fermented process, ale is produced and aged at higher temperatures than lager (bottom-fermented) types. Its characteristic malt, flavorful palate, and vinous qualities result from the use of top fermenting yeast. Ale is darker and more highly hopped than most lagers.

LAGER
Derived from the German "to store" lagers are traditionally less sweet than ales with various degrees fo bitterness at the finish. The world-wide popularity of lager is due to its clarity and smoothness.

BELGIAN ALES
Belgian is a country known world-wide for it's classic ales. It is a place where the spirit of the small brewer still thrives. Open air fermenting, along with some of the finest cusine in the world, produces very complexed and exiting beers.

BROWN ALE
Brewed in the classic ale tradition, dark roasted malt is used to produce a "nutty" flavor with a slightly sweet finish.

PILSNER
Originating in Pilsen, Czechoslovakia, this lager style has a mild maltiness along with a crisp, clean finish. It's golden color is dominant in this palest of lagers.

DOPPLEBOCK
The strongest, darkest beer of Germany, it is thick and rich with a long-lasting head. Traditionally "double" the malt and "double" the hops is characteristic in these big beers.

PORTER
Originally brewed in England to satisfy the demand for a 50/50 mix of ale and stout, porter's dark brown hue comes from roasting the barley before the brewing process begins. It possesses a less pronounced hop flavor than ale, and is a heavier brew than most, with just a hint of sweetness.

STOUT
Similar to porter, but less sweet, stout is a dark, heavy, top-fermented beer with a rich, malty flavor and bitter hops taste. It is low to medium in carbonation and traditionally served at celler temperature.

ENGLISH PALE ALE
A true world classic. The perfect balance of malt and English hops (considered some of the finest available) produce a beer that is full bodied and sightly higher in alcohol content, with a smooth hop finish. Amber in color "pale" separates this from darker porters and stouts.

WEISS (WHEAT BEER)
This German brewing style substitutes wheat for barley, in a process that lends its distinctive, yeasty aroma. Generally light in hops and heavy in carbonation, wheat beer's creamy appearance and texture are topped by a rich, foamy head.

LAMBICS
Traditional brewed beers with a little twist. Fruit is only added in the conditioning stage of brewing. Depending on the brew, fruits are added in the form of powder, syrup, or the best, fresh. Many different fruits have been added to enhance a brew.