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Bitter is a broad term applied to a well-hopped pale ale. They are characterized by a fruitiness, light to medium body and an accent on hop aromas more than hop bitters. Colors range from golden to copper. Despite the name they are not particularly bitter.

Cider is made from fermented apple juice. As with wine, the character and quality of the resulting product will bear heavily on the variety and quality of the fruit used. Ciders from the United Kingdom tend to be refreshing; while the American ciders tender to be more heavily carbonated and sweeter.

Abbreviated IPA, India Pale Ales are a type of ale that range in color from pale gold to reddish amber. Expect a floral, hoppy and sometimes malty aroma. Some have herbal and citric characters, and most having bitter, hoppy and complex nuanced flavors.

This broad range of ales ranges in colors from golden to reddish amber. A variety of flavors can be found; such as fruity, hoppy, earthy, buttery and malt along with hints of spice in some.

Porters are dark reddish-brown to black in color, medium to medium-full bodied, and characterized by a wide flavor profile that can vary from very subtle dark malts to fully roasted, smoky flavors.

Scottish ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Occasionally herbs, spices, berries and other ingredients might be used to create an interesting and pleasant aroma.

Stouts are very dark, almost black beers, and feature a heavily roasted flavor profile. Most stouts achieve this by brewing with malt that has been kilned until it resembles burnt toast. These ales tend to have a dry character as well as a huge roasted flavor that can range from burnt malt to coffee to chocolate. Extra and Imperial stouts are more dense in body and with an opaque black color, more intense flavors and a note of sweetness.

Lively and fruity, typically sweet to bittersweet, but always alcoholic. Expect colors from an amber to dark brown to almost black, with aromas ranging from intense fruits to intense hops. Body is typically thick, alcohol will definitely be perceived, and flavors can range from dominant fruits to palate smacking, resiny hops.

Mead is an alcoholic beverage that is produced by fermenting a solution of honey and water. It may also be produced by brewing a solution of water and honey with grain mash which is strained before or after fermentation. Depending on local traditions and specific recipes, it may be flavored with spices, fruit, or hops (which produce a bitter, beer-like flavor). The alcoholic content of mead may range from about 8% to 18%. It may be still, carbonated or naturally sparkling, and it may be dry, semi-sweet or sweet.

BOCKS (B) are bottom fermented lagers that take extra months of lagering (cold storage) to smooth out the strength. Bock beer is generally stronger than a traditional lager. They tend to have a low hop bitterness, enough not to overwhelm the malt
flavor that tends to dominate this style of beer. Colors range from light copper to amber brown.

MAIBOCK (MB) is a pale version of the Bock style. The flavor is typically less malty than a traditional bock, and may be drier, but relatively low hop flavor, with a mild spicy quality from the hops.

DOPPLEBOCKS (DB) are extra strong, rich and weighty lagers characterized by an intense malty sweetness with a note of hop bitterness to balance the sweetness. Some versions can have slight chocolate, roasted or dark fruit characters. Colors can range from full amber to dark brown to almost black.

EISBOCKS (EB) are the strongest type of Bock. They are made by freeze distilling a Dopplebock and removing the ice in order to concentrate the body, flavor and alcohol content. These beers have are rich and powerful, with a pronounced malty sweetness and a spicy sometimes fruity flavor. The colors are usually ranging from deep copper to a ruby-like dark brown.

Dunkels were the original style of lager in Germany. They are known to be smooth, rich, and slightly malty without being heavy. Generally the bitterness is low, just enough to balance out any sweetness. Some have a dry chocolate or near licorice flavor. Color is generally a garnet-like dark brown.

Lagers are generally light to medium bodied with most having a pale yellow to bright gold color. Flavor can vary from light, crisp and refreshing to a bit more malty for the German Helles. Helles and Golden lagers are know for being well balanced and having subdued hops.

Pilsners are medium to medium-full bodied lagers that are usually characterized by high carbonation and tangy varieties of hops that impart floral aromas and a crisp, refreshing taste. Some show high herbal aromas, citrus zest and a hoppy, bitter finish.

Literally translating to “black beer”, they are surprisingly light in body. Most have an opaque, black color. They tend to have a bitter chocolate, roasted malt and rounded flavor; with hop accents being low. Very refreshing for being so dark, a great alternative to a lighter lager when looking for more depth of color and taste.

Weizens are wheat beers that are brewed with a large proportion of wheat and are top-fermented. The flavors of weizen varies considerably depending on the specific style.

HEFEWEIZEN is a traditional Bavarian style of unfiltered wheat beer that uses at least fifty percent wheat in the mash. They are refreshing, highly carbonated beers that are very good at quenching thirst. The appearance is cloudy, due to the absence of filtering; with colors ranging from hazy yellow to golden orange. Flavors are usually soft, well rounded with some having a spicy and tart edge.

* To truly enjoy the flavors and subtleties of these beers we suggest not adding any fruit. *

DUNKELWEIZEN are darker wheat beers that get their color from darker malts. Flavors tend to be more rich than a hefeweizen, with fuller malt and floral qualities. They can range from a murky, rich amber to a deep, almost black, brown.

KRISTALWEIZEN is a filtered version of a hefeweizen. Kristalweizens lack the yeasty and spicy complexity hefeweizen, and have a cleaner and more delicate flavor. They show a bright, clear colors of pale straw yellow; and have a light to medium body.

WEIZENBOCK is traditionally a winter beer. The color can be pale gold to dark, rich brown. These beers combine the qualities of hefeweizens and doppelbocks, and as such produce rich, malty and yeasty qualities. Most will have a heavy-hand of spice and some with dark-fruit and other complex flavors.