We've worked hard to hone many of our brewing recipes. The selection we have offers a broad spectrum of craft beers. We also refine our recipes in limited 'sessions' that can be available to the public for a limited time. If a session beer becomes popular we will work hard to keep in our inventory. We value your input, so take advantage of one of our many tastings.
Characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character, this style is all about hop flavor, aroma and bitterness. This has been the most-entered category at the Great American Beer Festival for more than a decade, and is the top-selling craft beer style in supermarkets and liquor stores across the U.S.
An American interpretation of a classic English style. Characterized by floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop character, producing medium to medium-high hop bitterness, flavor and aroma. American-style pale ales have medium body and low to medium maltiness that may include low caramel malt character.
Definitively American, these porters should have no roasted barley flavors or strong burnt/black malt character. Medium caramel and cocoa-like sweetness is present, with complementing hop character and malt-derived sweetness.
The use of American hops in this ale lends to the perception of medium hop bitterness, flavor and aroma. Coupled with a solid malt profile, this should be a beer with balance between hop bitterness and malt sweetness. Some breweries will choose to bottle-condition this style, leading to possible fruity esters and some haze in their appearance. This is another example of modern American brewers taking an established style and boosting the flavor. California brewers are credited with creating this innovative style.
A coffee- and chocolate-forward ale, but with a hop aroma and flavor, often from a citrus-forward variety. American stouts are bold, with a distinctive dry-roasted bitterness in the finish. Fruity esters should be low, but head retention high. The addition of oatmeal is acceptable in this style and lends to the body and head retention.
Complex, sometimes mild spicy flavor characterizes this style. Yeast-driven complexity is common. Tripels are often on the higher end of the ABV spectrum, yet are approachable to many different palates. These beers are commonly bottle-conditioned and finish dry. Tripels are similar to Belgian-style golden strong ales, but are generally darker and have a more noticeable malt sweetness.
These ales range from amber to deep red/copper-garnet in color. A caramel and/or toffee aroma and flavor are often part of the malt character along with high residual malty sweetness. Complexity of alcohols is evident. Fruity-ester character is often high. As with many American versions of a style, this barley wine ale is typically more hop-forward and bitter than its U.K. counterpart. Low levels of age-induced oxidation can harmonize with other flavors and enhance the overall experience. Sometimes sold as vintage releases.
Typically easy-drinking, with a low but pleasing hop bitterness. This is a light- to medium-bodied ale, with a low malt aroma that has a spiced and sometimes fruity-ester character. Sugar is sometimes added to lighten the perceived body. This style is medium in sweetness and not as bitter as Belgian-style tripels or golden strong ales. It is usually brilliantly clear. The overall impression is balance between light sweetness, spice and low to medium fruity ester flavors.