1100 Westheimer | Houston, Texas

Sunday – Wednesday 11AM – Midnight
Thursday – Saturday 11AM – 2AM
Happy Hour: Daily 11AM - Noon and 3PM – 6:30PM
Happy Hour Specials: 30 beers for $3 each, $5 beer and a shot
21+ after 9pm Th-Sat


Beer List

We take beer very seriously. We built this bar to store and deliver craft beer under its most ideal conditions.  We’ve gone to painstaking efforts to ensure that our beers are always served at the proper temperature, with the correct pressure and gas mix, in appropriate glassware and by folks who know what the hell they’re talking about. 

We have 80 taps—75 draft and 5 cask engines.  Our cooler has separate zones for lagers and ales and individually regulated pressure on each tap for perfect pours.  We're aging more than 200 kegs in our cellar right now. 

Our extensive bottle list—featuring cellared beers, hard-to-find bottlings, more readily available bottle-conditioned beers and more—has beers that date back to 2001, and we're even selling beers By the Glass. 

Beer. We got it. You want it. So we’re kinda like a team. YAY TEAM!


View Bottle List PDF

FILTER BEERS

By Category

By Style

By Availability

Brewery Beer Style Category IBU ABV
J.W. Lee's 2001 Harvest Ale English Barley Wine The Brown Note None 11.50
J.W. Lee's 2001 Harvest Ale English Barley Wine The Brown Note None 11.50

Glassware

Snifter

Bottle Size

275mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

J.W. Lee's 2001 Harvest Ale

Caramelized Dark Fruits, Toffee, Butterscotch and Slightly Muddled Aged Hops

Caramelized Dark Fruits, Toffee, Butterscotch and Slightly Muddled Aged Hops

read less

Style:
English Barley Wine

English Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
read more
English Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

About Strong Ales
Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
Appearance
The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Aroma/Taste
The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
Ingredients
Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
Glassware and Serving Temperature
At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
Examples
Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

History 
This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
read less

Brewery:
J.W. Lee's

Greengate Brewery
Middleton Junction, England M24 2AX

http://www.jwlees.co.uk/

JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a ...

read more

JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants.

Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world.

read less
J.W. Lee's 2010 Harvest Ale Sherry Barrel Aged Barleywine The Brown Note None 11.50
J.W. Lee's 2010 Harvest Ale Sherry Barrel Aged Barleywine The Brown Note None 11.50

Glassware

Snifter

Bottle Size

275mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

J.W. Lee's 2010 Harvest Ale Sherry

sweet caramel, vanilla, raisins, dates.

sweet caramel, vanilla, raisins, dates.

read less

Style:
Barrel Aged Barleywine

Brewery:
J.W. Lee's

Greengate Brewery
Middleton Junction, England M24 2AX

http://www.jwlees.co.uk/

JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a ...

read more

JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants.

Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world.

read less
J.W. Lee's 2011 Harvest Ale Calvados English Barley Wine The Brown Note None 11.50
J.W. Lee's 2011 Harvest Ale Calvados English Barley Wine The Brown Note None 11.50

Glassware

Snifter

Bottle Size

275mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

J.W. Lee's 2011 Harvest Ale Calvados

sweet caramel, vanilla, raisins, dates, and faint smoky oak

sweet caramel, vanilla, raisins, dates, and faint smoky oak

read less

Style:
English Barley Wine

English Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
read more
English Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

About Strong Ales
Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
Appearance
The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Aroma/Taste
The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
Ingredients
Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
Glassware and Serving Temperature
At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
Examples
Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

History 
This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
read less

Brewery:
J.W. Lee's

Greengate Brewery
Middleton Junction, England M24 2AX

http://www.jwlees.co.uk/

JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a ...

read more

JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants.

Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world.

read less
Real Ale Brewing Company 2011 Sisyphus American Barley Wine The Brown Note 75 11.50
Real Ale Brewing Company 2011 Sisyphus American Barley Wine The Brown Note 75 11.50

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

24.000 plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company 2011 Sisyphus

Earthy taste with vanilla, caramel, cinnamon, and whiskey Earthy taste with vanilla, caramel, cinnamon, and whiskey 

Earthy taste with vanilla, caramel, cinnamon, and whiskey Earthy taste with vanilla, caramel, cinnamon, and whiskey 

read less

Style:
American Barley Wine

American Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
read more
American Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

About Strong Ales
Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
Appearance
The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Aroma/Taste
The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
Ingredients
Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
Glassware and Serving Temperature
At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
Examples
Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

History 
This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
read less

Brewery:
Real Ale Brewing Company

231 San Saba Ct
Blanco, TX 78606

http://realalebrewing.com/

Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye ...

read more

Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment.

Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.  Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.”

Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.  Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years.

Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way.  Construction began in 2005 and the brewery went online in 2006.

The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl.

They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day.  All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute.

Brad credits the local Blanco River as "some of the best brewing water for the styles of beer that we make," making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market.

Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder.  But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces.

In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

read less
Real Ale Brewing Company 2012 Sisyphus American Barley Wine The Brown Note 75 10.50
Real Ale Brewing Company 2012 Sisyphus American Barley Wine The Brown Note 75 10.50

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

24.000 plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company 2012 Sisyphus

Earthy taste with vanilla, caramel, cinnamon, and whiskey 

Earthy taste with vanilla, caramel, cinnamon, and whiskey 

read less

Style:
American Barley Wine

American Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
read more
American Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

About Strong Ales
Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
Appearance
The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Aroma/Taste
The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
Ingredients
Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
Glassware and Serving Temperature
At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
Examples
Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

History 
This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
read less

Brewery:
Real Ale Brewing Company

231 San Saba Ct
Blanco, TX 78606

http://realalebrewing.com/

Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye ...

read more

Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment.

Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.  Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.”

Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.  Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years.

Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way.  Construction began in 2005 and the brewery went online in 2006.

The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl.

They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day.  All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute.

Brad credits the local Blanco River as "some of the best brewing water for the styles of beer that we make," making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market.

Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder.  But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces.

In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

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J.W. Lee's 2013 Harvest Ale Lagavulin Barrel Aged Barleywine The Brown Note None 11.50
J.W. Lee's 2013 Harvest Ale Lagavulin Barrel Aged Barleywine The Brown Note None 11.50

Glassware

Snifter

Bottle Size

275mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

J.W. Lee's 2013 Harvest Ale Lagavulin

sweet caramel, vanilla, raisins, dates, and peat

sweet caramel, vanilla, raisins, dates, and peat

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Style:
Barrel Aged Barleywine

Brewery:
J.W. Lee's

Greengate Brewery
Middleton Junction, England M24 2AX

http://www.jwlees.co.uk/

JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a ...

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JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants.

Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world.

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Dogfish Head Brewings & Eats 2013 Olde School American Barley Wine The Hay Merchant Cellar None 15.00
Dogfish Head Brewings & Eats 2013 Olde School American Barley Wine The Hay Merchant Cellar None 15.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Dogfish Head Brewings & Eats 2013 Olde School

Caramel, molasses, raisin on the nose. Plum, brown sugar, and sllightly roasty on the palate with a little tannic bitterness on the back. Not very boozy for being 15%

Caramel, molasses, raisin on the nose. Plum, brown sugar, and sllightly roasty on the palate with a little tannic bitterness on the back. Not very boozy for being 15%

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Style:
American Barley Wine

American Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
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American Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

About Strong Ales
Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
Appearance
The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Aroma/Taste
The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
Ingredients
Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
Glassware and Serving Temperature
At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
Examples
Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

History 
This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
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Brewery:
Dogfish Head Brewings & Eats

320 Rehoboth Ave
Rehoboth Beach, DE 19971

http://www.dogfish.com/

The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area.

Not only was Dogfish Head Delaware’s first ...

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The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area.

Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Their very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, they brewed three times a day, five days a week. The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. 

The beer wasn't the brewpub’s only draw. The pub's menu centered on a wood-burning grill. Dogfish Head soon became known as the place to enjoy fresh grilled seafood, burgers, pizzas and sandwiches. The wood–burning grill imparts a unique flavor to everything on the menu, whether it's a hearty sandwich, a delicate piece of fish or signature pizza dough.

With the popularity of the pub growing, it was quickly apparent that the 12–gallon brewery would not keep up with demand. Dogfish Head built a new brewery and underwent a thirty-fold expansion of the brew house.

The reputation of Dogfish Head ales quickly grew beyond Delaware's borders. Calls from Philadelphia, Washington, D.C., and beyond poured in, as thirsty restaurant patrons demanded their favorite beach beer at home. They began bottling Shelter Pale Ale in 1996 and just one year later, they expanded again. This time, they separated the packaging operation from the restaurant. By 1999, they were up to five year–round bottled brands in about a dozen states.

Dogfish Head outgrew their distributing brewery in a couple years and, in the summer of 2002, they moved their entire production brewery up the road to Milton, Del., into a 100,000-square-foot converted cannery. Around the same time, they built a distillery on the second floor of their Rehoboth Beach brewpub to make vodka, rum and gin.

Dogfish Head now brews nearly 20 styles of beer that are sold in more than 25 states, as well as a half-dozen kinds of hand-crafted spirits.

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Dogfish Head Brewings & Eats 2014 Raison D'Extra Belgian Style Strong Dark The Brown Note 40 18.00
Dogfish Head Brewings & Eats 2014 Raison D'Extra Belgian Style Strong Dark The Brown Note 40 18.00

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Dogfish Head Brewings & Eats 2014 Raison D'Extra

Bulbous brown Ale brewed with a Bunch of malt, Brown Sugar and Raisins

Bulbous brown Ale brewed with a Bunch of malt, Brown Sugar and Raisins

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Style:
Belgian Style Strong Dark

Brewery:
Dogfish Head Brewings & Eats

320 Rehoboth Ave
Rehoboth Beach, DE 19971

http://www.dogfish.com/

The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area.

Not only was Dogfish Head Delaware’s first ...

read more

The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area.

Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Their very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, they brewed three times a day, five days a week. The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. 

The beer wasn't the brewpub’s only draw. The pub's menu centered on a wood-burning grill. Dogfish Head soon became known as the place to enjoy fresh grilled seafood, burgers, pizzas and sandwiches. The wood–burning grill imparts a unique flavor to everything on the menu, whether it's a hearty sandwich, a delicate piece of fish or signature pizza dough.

With the popularity of the pub growing, it was quickly apparent that the 12–gallon brewery would not keep up with demand. Dogfish Head built a new brewery and underwent a thirty-fold expansion of the brew house.

The reputation of Dogfish Head ales quickly grew beyond Delaware's borders. Calls from Philadelphia, Washington, D.C., and beyond poured in, as thirsty restaurant patrons demanded their favorite beach beer at home. They began bottling Shelter Pale Ale in 1996 and just one year later, they expanded again. This time, they separated the packaging operation from the restaurant. By 1999, they were up to five year–round bottled brands in about a dozen states.

Dogfish Head outgrew their distributing brewery in a couple years and, in the summer of 2002, they moved their entire production brewery up the road to Milton, Del., into a 100,000-square-foot converted cannery. Around the same time, they built a distillery on the second floor of their Rehoboth Beach brewpub to make vodka, rum and gin.

Dogfish Head now brews nearly 20 styles of beer that are sold in more than 25 states, as well as a half-dozen kinds of hand-crafted spirits.

read less
Cascade Brewing 2015 Cranberry Wild Ale Fresh and Fruity None 8.00
Cascade Brewing 2015 Cranberry Wild Ale Fresh and Fruity None 8.00

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Cascade Brewing 2015 Cranberry

Cranberries, Orange Peel and Cinnamon

Cranberries, Orange Peel and Cinnamon

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Style:
Wild Ale

Brewery:
Cascade Brewing

7424 SW Beaverton-Hillsdale Hwy
Portland, OR 97225

http://cascadebrewing.com/

Cascade Brewing was founded in 1998 by owner Art Larrance and brewmaster Ron Gansberg. Together, Art and Ron put their 40 years combined beer experience to work, designing and installing Cascade’s 10-barrel brewing system in Southwest Portland, then creating and distributing well-balanced traditional ales ...

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Cascade Brewing was founded in 1998 by owner Art Larrance and brewmaster Ron Gansberg. Together, Art and Ron put their 40 years combined beer experience to work, designing and installing Cascade’s 10-barrel brewing system in Southwest Portland, then creating and distributing well-balanced traditional ales.

Sour beers really came about by default. The pair had followed the trends of traditional ales and were growing tired of what they referred to as the “hops arms race” of ever-hoppier beers, especially in the Northwest. Both wanted to focus instead on beers that offered an intense sensory experience other than hops. They considered what they could draw upon from the region: an abundant supply of wine barrels from the nearby wine country, and access to delicious and plentiful local fruit.

They chose to create sour ales (though they purposefully stayed away from trying to recreate Belgian style sour ales). Employing lactobacillus, an acid bacteria that produces moderate levels of acidity and sour flavors, they began their sour journey in 2005. By 2006, they were producing the base beer that would then be aged for up to a year in wine, port and whiskey oak barrels.

In 2008, the brewery developed three ultra-premium, oak barrel-aged, lactic-fermented Northwest sour ales: Kriek, Apricot and Cuvee du Jongleur. Each was hand-bottled in 750 ml champagne bottles with a cork and wire basket. That fall, Cascade entered all three into the Great American Beer Festival in the Wood- and Barrel-Aged Sour Beer category: a total of 22 beers were entered in the class, and Cascade Kriek took the Bronze.

In 2009, they brought in 4,500 lbs. of Bing and sour pie cherries straight from the orchards for making Kriek, Sang Royale and Sang Noir. They picked up 2,500 lbs. of apricots for their Apricot Ale, one ton of Cabernet Sauvignon grapes for a yet to be named beer (going through extensive aging) and 2,500 lbs. of white wine grapes for The Vine. That fall, they again traveled to the Great American Beer Festival, submitting three of their beers in the Wood- and Barrel-Aged Sour Beer category. Out of 45 entries, Cascade Brewing was awarded the Gold for Bourbonic Plague and the Silver for Vlad the Imp Aler. These wins propelled the obscure brewery into the forefront nationally for Northwest sour ales.

In September 2010, Cascade opened the Cascade Brewing Barrel House, the nation’s first “House of Sour,” at 939 SE Belmont Street in Portland. Located in a 7,000 square foot former produce warehouse, the Barrel House contained a 5,000 square foot production side with a loading dock, barrel room, cooler and workspace; as well as a 2,100 square foot tasting room with seating for 90 inside and another 80 out front.

In 2014, the production side of the Barrel House was bursting at the seams and needed to relocate. Cascade leased a 23,000-square-foot warehouse in Southwest Portland that headquarters all of its blending, aging, packaging and distribution. The Cascade Blending House currently holds more than 1,500 barrels filled with its sour beer, plus an additional nine foudres (giant wooden barrels that typically hold around 1,800 gallons of beer). All of its beers continue to be brewed at the original brewery at 7424 SW Beaverton-Hillsdale Hwy in Portland.

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Jolly Pumpkin Artisan Ales 2016 Clementina Saison Sours 11 5.50
Jolly Pumpkin Artisan Ales 2016 Clementina Saison Sours 11 5.50

Glassware

Tulip

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Jolly Pumpkin Artisan Ales 2016 Clementina

A bright and highly effervescent oak aged golden saison. Brewed with citrus peel, pink Himalayan salt, coriander and clementine juice. Citrus and bready wheat in the aroma, tart and refreshing with notes of citrus in the finish.

A bright and highly effervescent oak aged golden saison. Brewed with citrus peel, pink Himalayan salt, coriander and clementine juice. Citrus and bready wheat in the aroma, tart and refreshing with notes of citrus in the finish.

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Style:
Saison

Brewery:
Jolly Pumpkin Artisan Ales

311 S. Main St.
Ann Arbor, MI 48104

http://www.jollypumpkin.com/jp/home

Ron Jeffries founded Jolly Pumpkin Artisan Ales in 2004 in Dexter, Michigan. It operates two pubs, one in Ann Arbor and the other in Traverse City. Jolly Pumpkin produces a variety of unfiltered and unpasteurized "rustic country" beers.

Jolly Pumpkin ages their beers in wine ...

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Ron Jeffries founded Jolly Pumpkin Artisan Ales in 2004 in Dexter, Michigan. It operates two pubs, one in Ann Arbor and the other in Traverse City. Jolly Pumpkin produces a variety of unfiltered and unpasteurized "rustic country" beers.

Jolly Pumpkin ages their beers in wine barrels, which contain naturally occurring microbiological cultures including brettanomyces. These cultures produce a complex flavor profile in their beers, which includes flavors described as leathery, earthy, wild, funky, or even "sweaty horse hair character,” which may approximate how beer tasted before the advent of pasteurization and industrialization. This style of beer has been described as "farmhouse ale" or American Wild Ale. Jolly Pumpkin was not the first brewery in the U.S. to start brewing these styles, but it is one of the most well known.

Their year-round productions include Oro de Calabaza, La Roja, Calabaza Blanca, Bam Biere, and Bam Noire.  Their seasonal beers include Madrugada Obscura “Dark Dawn”, Biere de Mars, E.S. Bam, Luciernaga “The Firefly” Weizen Bam Miere, La Parcela, Fuego del Otono, Noel de Calabaza, Marcaibo Especial, and Perseguidor.

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Firestone Walker Brewing Company 2016 Sucaba Barrel Aged Barleywine Deeper Flavors 31 12.50
Firestone Walker Brewing Company 2016 Sucaba Barrel Aged Barleywine Deeper Flavors 31 12.50

Glassware

Snifter

Bottle Size

22oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Firestone Walker Brewing Company 2016 Sucaba

After taking a year off, Sucaba returns for a curtain call in 2018. As always, this latest vintage delivers big, boozy bourbon and American oak aromas combine with soft chocolate malt undertones. Complex malt flavors are framed in oak with hints of dark chocolate, vanilla ...

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After taking a year off, Sucaba returns for a curtain call in 2018. As always, this latest vintage delivers big, boozy bourbon and American oak aromas combine with soft chocolate malt undertones. Complex malt flavors are framed in oak with hints of dark chocolate, vanilla, toasted coconut and a touch of dark cherry. Sucaba is a one-of-a-kind sipping experience.  It is a beer built to last, and one that will reward careful cellaring for years to come. We highly recommend counting the years with an abacus.

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Style:
Barrel Aged Barleywine

Brewery:
Firestone Walker Brewing Company

1400 Ramada Dr
Paso Robles , CA 93446

http://www.firestonebeer.com/

Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

Firestone ...

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Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

Firestone Walker’s ales are selectively fermented in the Firestone Union oak barrel brewing system. The Firestone Union incorporates 65-gallon, medium and heavy toast American oak barrels.

Firestone Walker takes pride in making exceptional pale ales. More recently, they created a seasonal series offering, as well as their Proprietor’s Reserve series of beers, born from their Anniversary program. These vintage and limited release beers are the consummate sipping beers, meant to be enjoyed with friends and family. 

Firestone Walker Brewing Company continues to grow as the palates of Americans migrate to craft beer. Their brew staff has picked up “Mid Size Brewery of the Year” at the World Beer Cup an unmatched four times.

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Firestone Walker Brewing Company 2017 Parabola Barrel Aged Imperial Stout Tall, Dark, and Handsome 69 12.70
Firestone Walker Brewing Company 2017 Parabola Barrel Aged Imperial Stout Tall, Dark, and Handsome 69 12.70

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Firestone Walker Brewing Company 2017 Parabola

Parabola is a beer of darkness and immensity, a barrel-­aged beast that is routinely ranked as one of the top beers in the world.  This Russian imperial oatmeal stout is aged for a full year in  Heaven Hill barrels, developing flavors of rich, chewy ...

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Parabola is a beer of darkness and immensity, a barrel-­aged beast that is routinely ranked as one of the top beers in the world.  This Russian imperial oatmeal stout is aged for a full year in  Heaven Hill barrels, developing flavors of rich, chewy roasted malts, charred oak and bourbony vanilla. Parabola bares its teeth with its impenetrable black hue and soaring alcohol, yet its bite remains refined with a silky, balanced finish.   

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Style:
Barrel Aged Imperial Stout

Brewery:
Firestone Walker Brewing Company

1400 Ramada Dr
Paso Robles , CA 93446

http://www.firestonebeer.com/

Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

Firestone ...

read more

Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

Firestone Walker’s ales are selectively fermented in the Firestone Union oak barrel brewing system. The Firestone Union incorporates 65-gallon, medium and heavy toast American oak barrels.

Firestone Walker takes pride in making exceptional pale ales. More recently, they created a seasonal series offering, as well as their Proprietor’s Reserve series of beers, born from their Anniversary program. These vintage and limited release beers are the consummate sipping beers, meant to be enjoyed with friends and family. 

Firestone Walker Brewing Company continues to grow as the palates of Americans migrate to craft beer. Their brew staff has picked up “Mid Size Brewery of the Year” at the World Beer Cup an unmatched four times.

read less
BFM (Brasserie des Franches Montagnes) √225 Saison Farmhouse Saison Sour and Funky None 5.00
BFM (Brasserie des Franches Montagnes) √225 Saison Farmhouse Saison Sour and Funky None 5.00

Glassware

Sour

Bottle Size

SRM Value / Color

3 - 3 / Straw

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

BFM (Brasserie des Franches Montagnes) √225 Saison

"Brewed for BFM's 15th Anniversary! Belgian style saison matured in third use Abbaye de Saint Bon Chien barrels for 4 months."  Commercial Desription

"Brewed for BFM's 15th Anniversary! Belgian style saison matured in third use Abbaye de Saint Bon Chien barrels for 4 months."  Commercial Desription

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Style:
Farmhouse Saison

Brewery:
BFM (Brasserie des Franches Montagnes)

Ch. des Buissons 8
Saignelégier, CH-2350

http://www.brasseriebfm.ch/en/

Jérôme Rebetez concocted the first batches of beer in his parents’ kitchen. Enthusiastic about his results, he decided to present some of his creations at the “Swiss Homebrewing Trophy” contest. Apparently, he wasn’t the only one who enjoyed his brews; the judges ...

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Jérôme Rebetez concocted the first batches of beer in his parents’ kitchen. Enthusiastic about his results, he decided to present some of his creations at the “Swiss Homebrewing Trophy” contest. Apparently, he wasn’t the only one who enjoyed his brews; the judges at the contest awarded Jérôme the first place.

At 23, with a bachelor in enology, Jérôme Rebetez aspired to open up a brewery in his home region of Franches Montagnes. Full of passion but without any cash, Jérôme Rebetez decided to create beers with atypical character. He won the televised competition "Le rêve de vos 20 ans," which allowed him to establish La Brasserie des Franches-Montagnes in Saignelégier, Jura, with the obtained cash. With its spirited image, BFM was positioned as a pioneer in Swiss artisan brewing, crafting finesse beers that are complex with a great corps.

Jérôme Rebetez uses ingredients chosen to guarantee the highest quality. They are always original and sometimes tricky to mix like Sarawak pepper, sage or other spices. He built a reputation for crafting rich beers with complex bouquets, remarkable tastes and long finishes. 

L’Abbaye de Saint Bon-Chien, a BFM specialty that matures in oak barrels for 12 months, was mentioned in The New York Times as the one of the best barley wines in the world.

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Texas Leaguer Brewing 6-4-3 Belgian Style Pale Ale Hop-a-licious 26 5.00
Texas Leaguer Brewing 6-4-3 Belgian Style Pale Ale Hop-a-licious 26 5.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

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Hops

Malt Variety

Texas Leaguer Brewing 6-4-3

Belgian yeast notes with orange peal and grassy hops. 

Belgian yeast notes with orange peal and grassy hops. 

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Style:
Belgian Style Pale Ale

Brewery:
Texas Leaguer Brewing

Moody Tongue Apertif Pilsner German Style Pilsner Sociable and Refreshing None 5.00
Moody Tongue Apertif Pilsner German Style Pilsner Sociable and Refreshing None 5.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Moody Tongue Apertif Pilsner

Style:
German Style Pilsner

Note: Sometimes the name for a style of beer refers to a region or country of origin and can legally describe beers brewed only in that area. At Hay Merchant, we believe names are important in describing a beer and help consumers make educated choices ...

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Note: Sometimes the name for a style of beer refers to a region or country of origin and can legally describe beers brewed only in that area. At Hay Merchant, we believe names are important in describing a beer and help consumers make educated choices. That’s why we categorize beers in literal terms and reference the style, even if they weren’t brewed in a specified region. In order to help add clarity, we will use the word “Style” in the style name to make this distinction. For instance, beers brewed in the style of German Pilsner but not brewed in Germany will be called German Style Pilsner as opposed to German Pilsner.

Pilsner is the dominant beer style in the world today.  All 3 Pilsner sub styles—Czech (Bohemian), German and International—share the same basic flavor profile and the same root history, but German Pilsners are better attenuated and drier then their Czech cousins, showing off more hop bitterness. 


Appearance
Pilsners should be pale straw to golden, and very clear with a frothy, clean white head. Pilsners should look clean, and German Pilsner will be slightly lighter in color then the Czech style. 

Aroma/Flavor
Crispness is the most universal flavor profile for this style. Water type plays a huge role in taste. Pilsners have light malt aromas, a backbone of graininess and a grassy noble hop note. German Pilsners are more earthy and bitter in both aroma and flavor because they use Saaz hops in addition to other European Noble hops, whereas Czech Pilsner uses only Saaz hops.

There are two types of German Pilsner, distinguished by the difference in the water of Northern and Southern Germany. The water in the North is fairly hard, which accentuates bitterness and creates a very hoppy beer—strong, zesty, in-your-face hop bitterness. In Southern Germany, where you will find extremely soft water, the bitterness is suppressed, resulting in more of a mellow hop.

Ingredients
The most common ingredients for this style are 2-row Pilsner malts and German low Alpha hops. 

Glassware/Serving Temperature
At Hay Merchant, you will most often find Pilsners served in the 20oz Pilsner glass and stored in our lager cooler at 35° F.

Stats
This style will have a common ABV range of  4.5%-6% (American Pilsners trending toward the higher percentage). This style will have an average IBU range of 25-45 (German Pils trending toward the higher IBU).

History
The story of the Czech Pilsner is really a story about the blending of technology and raw ingredients. The Czech Pilsner was created as a result of the technological revolution that occurred in Germany in the mid-19th century. The style was possible due to advances in refrigeration, transportation, steam and microbiology.

The style originated in the town of Plzen, Czechoslovakia around 1840. The Czech-speaking lands of Bohemia were home to two very important ingredients: very good quality 2-row barley and Saaz hops. For centuries, the Grand Dukes of Bohemia attempted to control the supply of these hops by imposing the death penalty on anyone caught smuggling the Saaz hop rhizomes (root cuttings) out of the region.  

In 1838, an entire season’s worth of beer was poured out in the town square because it was of low quality. The Czechs have always taken their beer very seriously and had little acceptance for bad beer. As a result of this bad batch of beer, in 1840, the town of Plzen voted to build a new brewery that utilized the pressurized steam to heat the brew kettles.

In 1842, Josef Groll was hired to be the brewmaster for this new state-of-the-art brewery. Groll was the son of a Bavarian brewer from just outside Munich. When he got to Pilzen, he borrowed heavily from Bavarian brewers and hired Bavarian assistants and Bavarian barrel makers. He even brought a Bavarian yeast strain with him.  For all his talent as a brewer, Groll was not a well-liked man. His own father called him “the rudest man in Bavaria.” It might have been for his inability to work with other people that led to his contract not being renewed when it expired in 1845. However, in his short tenure in Pilzen, he helped birth the Bohemia and the lager. 

Summary
In summary, the German Pilsner is slightly lighter in color than other Pilsner styles and are more earthy and hitter in aroma and flavor, due to its use of Saaz and other European Boble hops. Water distinguishes the two types of German Pilsner: hard water in Northern Germany accentuates bitterness and creates a very hoppy beer, which the soft water in the South suppresses the bitterness. 

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Brewery:
Moody Tongue

The Glass Factory, Building 3
Chicago, IL 60608

https://www.moodytongue.com/

At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the ...
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At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the highest quality ingredients
  • Understanding how best to handle those ingredients to showcase flavors and aromatics
  • Knowing when during the brewing process to incorporate these ingredients

Brewmaster Jared Rouben draws on his culinary training to forge this connection between the kitchen and our brewery, building recipes for our beers in the same manner a chef would for a dish. Our beers are created with simplicity and balance in mind, and can be enjoyed both on their own or paired with food.

Beer is our food. We look forward to feeding your moody tongue.

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Nola Brewing Company Arabella Fruited Sour Sour and Funky None 4.00
Nola Brewing Company Arabella Fruited Sour Sour and Funky None 4.00

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Nola Brewing Company Arabella

Inspired by peach lemonade on the porch after a hot summer day, Arabella is sour fermented with 100% Lactobacillus and peach puree to give it refreshing peach aroma.

Arabella is sweet at first glance, but incredibly tart, funky and complex once further acquainted.

Inspired by peach lemonade on the porch after a hot summer day, Arabella is sour fermented with 100% Lactobacillus and peach puree to give it refreshing peach aroma.

Arabella is sweet at first glance, but incredibly tart, funky and complex once further acquainted.

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Style:
Fruited Sour

Brewery:
Nola Brewing Company

3001 Tchoupitoulas St
New Orleans, LA 70115

http://nolabrewing.com/

NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a ...

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NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a lot of Dixie beer in those days. It was the only beer brewed in New Orleans.

There was a time when New Orleans was the brewing capitol of the south, when dozens of breweries operated in the city, among them nationally known brands like Dixie, Falstaff, Regal and Jax. Dixie was the last one standing, until Hurricane Katrina shut down its Mid-City brewery, prompting its owners to license production to an out-of-state brewery. Beer was no longer being brewed in New Orleans.

It was that realization, sparked by the words “Brewed in Wisconsin” on the side of his Dixie bottle, which pushed Coco to open NOLA Brewing. He brought in longtime Dixie brewer Peter Caddoo, and two years later they were selling NOLA Blonde and NOLA Brown to a populace thirsty for a local product.

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Saint Arnold Brewing Company Art Car IPA IPA Hop-a-licious 55 7.20
Saint Arnold Brewing Company Art Car IPA IPA Hop-a-licious 55 7.20

Glassware

American Pint

Bottle Size

SRM Value / Color

4 - 5 / Pale Gold

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Saint Arnold Brewing Company Art Car IPA

"National IPA Day seems like the perfect time to release our newest beer, Art Car IPA, a very hoppy American IPA featuring a blend of both new and old hop varieties from the Pacific Northwest. We love this beer.

The nose is a blend of ...

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"National IPA Day seems like the perfect time to release our newest beer, Art Car IPA, a very hoppy American IPA featuring a blend of both new and old hop varieties from the Pacific Northwest. We love this beer.

The nose is a blend of apricot and tropical fruit and mango. The taste starts with a big bitter blood orange that morphs into mangos and sweet tropical fruits. There is a lightly sweet malt body that allows the hops to shine while there being a nice complexity to the flavors.

The Art Car IPA name was inspired by the fleet of hand painted Art Cars created by local artists for Saint Arnold. You've probably seen our salespeople driving them around town. The label artwork was designed by renowned Houston graffiti artist and our good friend, GONZO247, who has painted four Saint Arnold Art Cars. If you've been to the brewery, you've seen his murals on the inside and outside of our building." Commercial Description

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Style:
IPA

IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category ...
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IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

Aroma/Taste
A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
Ingredients
IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
Examples
Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

History 
The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
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Brewery:
Saint Arnold Brewing Company

2000 Lyons Avenue
Houston, TX 77020

http://www.saintarnold.com/

The Saint Arnold Brewing Company is a brewery in Houston, Texas, named after a patron saint of brewing, Saint Arnulf of Metz. Founded in 1994 by Rice University graduates Brock Wagner and Kevin Bartol, the brewery offers tours every weekday and Saturday afternoons, which have ...

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The Saint Arnold Brewing Company is a brewery in Houston, Texas, named after a patron saint of brewing, Saint Arnulf of Metz. Founded in 1994 by Rice University graduates Brock Wagner and Kevin Bartol, the brewery offers tours every weekday and Saturday afternoons, which have attracted a large following. Saint Arnold has won numerous national and international awards.

Saint Arnold was originally located on the far northwest side of Houston and operated out of that location for more than fifteen years. In 2009, Saint Arnold purchased a three-story 104,000-square-foot brick building—constructed in 1914 and most recently used as a food service facility for the Houston Independent School District—north of Downtown Houston. The maximum capacity of the new brewery is over 100,000 barrels, compared to 26,000 barrels at the previous location. As of 2015 the brewery is brewing just under 60,000 barrels a year. A large percentage of the brewery’s production capacity is taken up by beer brewed under contract for BJ’s Brewhouse.

Saint Arnold is known for a core lineup, including Lawnmower, a light bodied German Style Kolsch, as well as a traditional American Style IPA, Elissa. In recent years, Saint Arnold has began to step out of the traditional mold it has followed for years. In 2013, they launched two new lines of beers: Icon is a series of more unique beers released four times a year, and Bishop’s Barrel, a special release series sold only in the bottle available only to bars and restaurants. While coming late to the barrel aging game, the Bishop’s Barrel series has been a hit with fans. In the summer of 2014, Saint Arnold released a Berliner Weisse. Very popular with craft beer fans, the slightly sour German style is an extreme and surprising beer for the generally conservative brewery.

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Ducato Baciami Lipsia Sour Pale Ale Sour and Funky None 4.50
Ducato Baciami Lipsia Sour Pale Ale Sour and Funky None 4.50

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Ducato Baciami Lipsia

"A sour ale that is a blended of several barrels that are 9 months old (these barrels were inoculated with lactobacillus) with a new beer that is brewed with Himalaya pink salt. The blend then is aged again - but the result is a super crisp ...

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"A sour ale that is a blended of several barrels that are 9 months old (these barrels were inoculated with lactobacillus) with a new beer that is brewed with Himalaya pink salt. The blend then is aged again - but the result is a super crisp citric beer with a slight hint of salt in the finish that lingers." Commercial Description

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Style:
Sour Pale Ale

Brewery:
Ducato

43011 Roncole Verdi di Busseto
Fiorenzuola d’Arda, 29017

http://www.birrificiodelducato.net/en/

Ducato Microbrewery was founded in 2007 in Roncole Verdi, a small village in Parma County, by Giovanni Campari, a home brewer with a BA in Food Science and Technology. 

Ducato selects the highest quality raw materials by directly visiting the farmers whenever possible. The malts ...

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Ducato Microbrewery was founded in 2007 in Roncole Verdi, a small village in Parma County, by Giovanni Campari, a home brewer with a BA in Food Science and Technology. 

Ducato selects the highest quality raw materials by directly visiting the farmers whenever possible. The malts have different origins: some are imported directly from France and England whereas others are purchased from Germany and Belgium. The hops come from Germany and are personally selected during harvest time, as well as England, the United States and New Zealand. The yeasts are selected strains propagated in the brewery. They brew using top, bottom and mix fermentation by adding wild yeasts and lactic bacteria.

All the beers are unpasteurized, because they believe that putting such an aromatically complex and delicate product through heat treatment would forever compromise its organoleptic quality and freshness. Some of their beers undergo a natural conditioning process in closed tanks to end fermentation and are later bottled in an isobaric manner. Others are bottle conditioned—given a dose of either sugar or wort before bottling which, after a period under controlled temperatures, triggers in-bottle fermentation, thus naturally carbonating the beer. 

Ducato is currently exporting more than 15 percent of its production to the U.S., Canada, Brazil, Norway, Sweden, Spain and Japan.

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Brabandere Brewery (The Brewery Formerly Known as Bavik) Bavik Pilsner German Style Pilsner Sociable and Refreshing None 5.20
Brabandere Brewery (The Brewery Formerly Known as Bavik) Bavik Pilsner German Style Pilsner Sociable and Refreshing None 5.20

Glassware

Pilsner

Bottle Size

SRM Value / Color

1 - 2 / Pale Straw

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Brabandere Brewery (The Brewery Formerly Known as Bavik) Bavik Pilsner

"Bavik Premium Pils has already many awards on its list of achievements. This can be entirely attributed to its traditional brewing process whereby only aroma hops are being used, a long and cold maturation process and where pasteurization is out of the question." Commercial Description

"Bavik Premium Pils has already many awards on its list of achievements. This can be entirely attributed to its traditional brewing process whereby only aroma hops are being used, a long and cold maturation process and where pasteurization is out of the question." Commercial Description

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Style:
German Style Pilsner

Note: Sometimes the name for a style of beer refers to a region or country of origin and can legally describe beers brewed only in that area. At Hay Merchant, we believe names are important in describing a beer and help consumers make educated choices ...

read more

Note: Sometimes the name for a style of beer refers to a region or country of origin and can legally describe beers brewed only in that area. At Hay Merchant, we believe names are important in describing a beer and help consumers make educated choices. That’s why we categorize beers in literal terms and reference the style, even if they weren’t brewed in a specified region. In order to help add clarity, we will use the word “Style” in the style name to make this distinction. For instance, beers brewed in the style of German Pilsner but not brewed in Germany will be called German Style Pilsner as opposed to German Pilsner.

Pilsner is the dominant beer style in the world today.  All 3 Pilsner sub styles—Czech (Bohemian), German and International—share the same basic flavor profile and the same root history, but German Pilsners are better attenuated and drier then their Czech cousins, showing off more hop bitterness. 


Appearance
Pilsners should be pale straw to golden, and very clear with a frothy, clean white head. Pilsners should look clean, and German Pilsner will be slightly lighter in color then the Czech style. 

Aroma/Flavor
Crispness is the most universal flavor profile for this style. Water type plays a huge role in taste. Pilsners have light malt aromas, a backbone of graininess and a grassy noble hop note. German Pilsners are more earthy and bitter in both aroma and flavor because they use Saaz hops in addition to other European Noble hops, whereas Czech Pilsner uses only Saaz hops.

There are two types of German Pilsner, distinguished by the difference in the water of Northern and Southern Germany. The water in the North is fairly hard, which accentuates bitterness and creates a very hoppy beer—strong, zesty, in-your-face hop bitterness. In Southern Germany, where you will find extremely soft water, the bitterness is suppressed, resulting in more of a mellow hop.

Ingredients
The most common ingredients for this style are 2-row Pilsner malts and German low Alpha hops. 

Glassware/Serving Temperature
At Hay Merchant, you will most often find Pilsners served in the 20oz Pilsner glass and stored in our lager cooler at 35° F.

Stats
This style will have a common ABV range of  4.5%-6% (American Pilsners trending toward the higher percentage). This style will have an average IBU range of 25-45 (German Pils trending toward the higher IBU).

History
The story of the Czech Pilsner is really a story about the blending of technology and raw ingredients. The Czech Pilsner was created as a result of the technological revolution that occurred in Germany in the mid-19th century. The style was possible due to advances in refrigeration, transportation, steam and microbiology.

The style originated in the town of Plzen, Czechoslovakia around 1840. The Czech-speaking lands of Bohemia were home to two very important ingredients: very good quality 2-row barley and Saaz hops. For centuries, the Grand Dukes of Bohemia attempted to control the supply of these hops by imposing the death penalty on anyone caught smuggling the Saaz hop rhizomes (root cuttings) out of the region.  

In 1838, an entire season’s worth of beer was poured out in the town square because it was of low quality. The Czechs have always taken their beer very seriously and had little acceptance for bad beer. As a result of this bad batch of beer, in 1840, the town of Plzen voted to build a new brewery that utilized the pressurized steam to heat the brew kettles.

In 1842, Josef Groll was hired to be the brewmaster for this new state-of-the-art brewery. Groll was the son of a Bavarian brewer from just outside Munich. When he got to Pilzen, he borrowed heavily from Bavarian brewers and hired Bavarian assistants and Bavarian barrel makers. He even brought a Bavarian yeast strain with him.  For all his talent as a brewer, Groll was not a well-liked man. His own father called him “the rudest man in Bavaria.” It might have been for his inability to work with other people that led to his contract not being renewed when it expired in 1845. However, in his short tenure in Pilzen, he helped birth the Bohemia and the lager. 

Summary
In summary, the German Pilsner is slightly lighter in color than other Pilsner styles and are more earthy and hitter in aroma and flavor, due to its use of Saaz and other European Boble hops. Water distinguishes the two types of German Pilsner: hard water in Northern Germany accentuates bitterness and creates a very hoppy beer, which the soft water in the South suppresses the bitterness. 

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Brewery:
Brabandere Brewery (The Brewery Formerly Known as Bavik)

Rijksweg(B) 33
Bavikhove, 8531

http://www.brouwerijdebrabandere.be/home-en

The Brabandere Brewery (Brouwerij De Brabandere) was founded in 1894 and opened in 1895 by Adolphe De Brabandere in Bavikhove. In 1909, Joseph Brabandere took the brewery over and renamed it The Brewery of Saint Anthony and also expanded its production capacity. In 1950, other ...

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The Brabandere Brewery (Brouwerij De Brabandere) was founded in 1894 and opened in 1895 by Adolphe De Brabandere in Bavikhove. In 1909, Joseph Brabandere took the brewery over and renamed it The Brewery of Saint Anthony and also expanded its production capacity. In 1950, other family members took control of the brewery, changed the name back to Brabandere Brewery and began to open a large number of cafés and pubs. Bradandere expanded its own market base by making the brewery the sole supplier of product to those cafés.

In 1990, the family split the operations of the cafés and the brewery. The brewery was renamed again, this time taking inspiration from the town that had been home to the brewery for almost 100 years—Bavik. Over the next decade, the brewery made some large investments into the brewery itself, modernizing the brewery and expanding capacity, making it one of the largest family-owned breweries in Belgium.

In 2013, the fifth generation of the Brabandere family took over. The decision was made to once again use the family name, and thus the Brabandere Brewery was revived.

In Belgium, beers are traditionally known by their stand alone brand names and not by the brewery name. Brabandere brews  three main brands: Bavik, Wittekerke and Petrus. Bavik is best known for the Pilsner, a light, refreshing, slightly hopped bohemian rendition of the style. Wittekerke is the brand used to sell wheat beers. Petrus is the moniker that adorns the “special” beers—usually higher in alcohol or anything different from the core brand of that particular brewery, not always referring to the same style of beer. The most notable beer from the Petrus line is the Aged Pale: 100 percent pale malts, dry hopped and aged for at least 18 months in large wooden fermenters. This beer is light in body but aggressively sour in taste—a Hay Merchant favorite.

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Brooklyn Brewery Black Chocolate Stout Russian Imperial Stout Dark and Flavorful None 10.00
Brooklyn Brewery Black Chocolate Stout Russian Imperial Stout Dark and Flavorful None 10.00

Glassware

Tulip

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

24.500 plato

Final Gravity

None plato

Hops

Fuggle +

Flavor: Woody and vegetale.

Aroma: Herby and spicy with mild woody and fruity characteristics

Alpha Acids: 3.5 - 5.8%                   

Beta Acids: 2 - 3%                

Dual Purpose

Willamette +

Flavor: Mild fruitiness.

Aroma: Floral, spicy and herbal.

Alpha Acids: 4 - 6%                         

Beta Acids: 3 - 4.5%             

Aroma

Malt Variety

2-Row Malt +

Caramel Malt +

Wheat +

Brooklyn Brewery Black Chocolate Stout

"Brewed since 1994, our Black Chocolate Stout has itself become a modern classic, heralded the world over. It achieves its dark chocolate aroma and flavor through the artful blending of six malts and months of aging. Properly kept, it will improve in the bottle for ...

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"Brewed since 1994, our Black Chocolate Stout has itself become a modern classic, heralded the world over. It achieves its dark chocolate aroma and flavor through the artful blending of six malts and months of aging. Properly kept, it will improve in the bottle for many years. This stout is the toast of the winter season in many countries, and there is nothing better to enjoy with chocolate desserts, cheesecake, ice cream, fine cheeses and roaring fireplaces." Commercial Description

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Style:
Russian Imperial Stout

Brewery:
Brooklyn Brewery

79 N 11th St.
Brooklyn, NY 11249

http://brooklynbrewery.com/

In 1984, Steve Hindy ended a five and a half-year tour as the Middle East Correspondent for the Associated Press where he covered wars and assassinations in Iran, Iraq, Lebanon, Syria, Egypt and Sudan. On his last night in Beirut, his hotel was hit by ...

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In 1984, Steve Hindy ended a five and a half-year tour as the Middle East Correspondent for the Associated Press where he covered wars and assassinations in Iran, Iraq, Lebanon, Syria, Egypt and Sudan. On his last night in Beirut, his hotel was hit by a mortar barrage. Steve picked up a still-warm piece of shrapnel as a memento, packed up his family and returned to New York City. During his years in the Middle East, Steve befriended diplomats based in Saudi Arabia, where Islamic law prohibits alcoholic beverages. The envoys were avid homebrewers and happily plied Steve with their flavorful beers. Returning to live in Brooklyn and editing foreign news for Newsday, Steve started brewing at home. Eventually, he enlisted his downstairs neighbor, banker Tom Potter, and they set out to establish the Brooklyn Brewery. Steve placed that shrapnel on his desk as a reminder of his days in the Middle East, where it still sits today.

Steve and Tom commissioned fourth-generation brewmaster William M. Moeller, a former head brewer at Philadelphia’s Schmidt Brewery, to brew Brooklyn Lager at the FX Matt Brewery in Utica, New York. Moeller pored over the brewing logs of a grandfather of his who had brewed in Brooklyn at the turn of the last century to develop a recipe for Brooklyn Lager. The result was an all-malt lager beer with a tangy aroma created by “dry-hopping,” an age-old technique of adding hops during the maturation process to create a robust aroma. Brooklyn Lager made quite a splash in the 1980s beer scene in New York City, dominated by the light, rice and corn lagers sold by Budweiser, Miller and Coors.

In 1988, Steve and Tom delivered their first cases of beer, and flickerings of brewed glory began to appear in Brooklyn once again. Word started to spread that the two men could be found at bars and restaurants pouring this (relatively) shocking concoction that was darker than Heineken and smelled strongly of hops, of all things.

In 1994, Garrett Oliver was brought on board as brewmaster to helm the brewing program and work on establishing the brand new Williamsburg brewhouse. Garrett began homebrewing in the 1980s after living in England for a time, where he discovered cask-fermented real ale in between gigs managing rock bands. Garrett’s talents and personal flair led to his tenure as President of the New York City Homebrewer’s Guild, where he met Steve Hindy. Whether or not Garrett was wearing a cape (a matter of mild contention between the two men to this day), this meeting included Garrett describing the recipe that would become Brooklyn Black Chocolate Stout. Not long after, Garrett left his post as brewmaster of Manhattan Brewing to cross the East River and join Brooklyn Brewery. On May 28, 1996, Mayor Rudy Giuliani cut the ribbon at the grand opening of the new Brooklyn Brewery brewhouse, Tasting Room and offices in Brooklyn.

Garrett went on to develop recipes from Black Chocolate Stout to East IPA, seasonal favorites to limited run Brewmaster’s Reserve releases. His beers and his books - including The Good Beer Book, The Brewmaster’s Table and The Oxford Companion to Beer - have won many international awards, including the 2014 James Beard Award for Outstanding Wine, Beer or Spirits Professional. To this day Garrett serves as brewmaster as well as juggling a demanding international travel schedule to teach and learn new brewing techniques.

2003 was a year of big changes for Brooklyn Brewery. Years of growth made the brewery large enough to be taken seriously by big distributors, so the distribution arm of Brooklyn Brewery was sold off. Tom, who had been heavily involved in the distribution division for the previous fifteen years, decided the time was right for him to retire and sold his shares to the Ottaway family. (Not long after, Tom grew bored with retirement and filled his time by founding the New York Distilling Company not far from the Brooklyn Brewery.) The Ottaways were longtime friends and early investors, spreading from David Ottaway’s days in the Middle East as a Washington Post reporter alongside Steve Hindy.

David Ottaway’s two sons, Eric and Robin, had run the Brooklyn Brewery’s Massachusetts distribution company before it was sold in 2002. In 2014, Steve announced that the Ottaway brothers were assuming official leadership roles in the brewery, with Eric serving as CEO and Robin as President. All three continue to be highly involved in daily life at the brewery, which continues to be independently owned to this day.

Today, the Brooklyn Brewery is continuing to thrive, spreading good beer around the world. Bars and restaurants from Texas to Sweden to Australia proudly pour Brooklyn beer and display its iconic logo in great cities and far-flung reaches. Here in Brooklyn, Garrett and his team push the boundaries of brewing with an expanded barrel aging program housed in the historic Brooklyn Navy Yard down the road from the brewery and an extensive roster of experimental batches tucked away for study (and tasting.) 

The brewery is also currently planning an expansion site to boost production and send even more beer to old and new markets worldwide. 

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Jester King Black Metal Russian Imperial Stout Sour and Funky None 9.30
Jester King Black Metal Russian Imperial Stout Sour and Funky None 9.30

Glassware

Snifter

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

1.084 gravity

Final Gravity

1.014 gravity

Hops

Columbus +

Flavor: Strong earthy flavors with some spice. Very bitter bite.

Aroma: Earthy aroma with some hints of citrus.

Alpha Acids: 14 - 16%         

Beta Acids: 4 - 5%                            

Dual Purpose

Liberty +

Flavor: Mild with hints of peaches and grapes

Aroma: Mild floral bouquet with some spice and subtle lemon

Alpha Acids: 3 - 6.5%                                  

Beta Acids: 3 - 4%                

Aroma

Malt Variety

Jester King Black Metal

Farmhouse Yeast, Native Yeast and Souring Bacteria from the Texas Hill Country

“It is certain that the introduction of pure yeasts into industrial fermentation does not constitute the crowning achievement of a system that is henceforth immutable. It seems, for example, that if the application ...

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Farmhouse Yeast, Native Yeast and Souring Bacteria from the Texas Hill Country

“It is certain that the introduction of pure yeasts into industrial fermentation does not constitute the crowning achievement of a system that is henceforth immutable. It seems, for example, that if the application of the pure cultures method has improved the average quality of the beer, if it has decreased the chances of infection, it has given us beer with less character than before.” – 20th century Belgian Brewing Scientist Marc H. Van Laer

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Style:
Russian Imperial Stout

Brewery:
Jester King

13187 Fitzhugh Rd
Austin, TX 78736

http://jesterkingbrewery.com/

Jester King is an authentic farmhouse brewery, founded in 2010 by Jeff Stuffings and Michael Steffing, committed to making wild ales and spontaneously fermented beers that reflect the unique character of its location in the beautiful Texas Hill Country. Like the small farmhouse breweries that ...

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Jester King is an authentic farmhouse brewery, founded in 2010 by Jeff Stuffings and Michael Steffing, committed to making wild ales and spontaneously fermented beers that reflect the unique character of its location in the beautiful Texas Hill Country. Like the small farmhouse breweries that inspired them, Jester King pursues beer making that involves time, patience, unique fermentation, full attenuation and refermentation in the serving vessel. They use water from their well, locally grown and malted grains, and native wild yeast to make beer with a sense of place unique to the brewery.

The tasting room is open 4-10pm Friday, and noon-6pm Saturday and Sunday. They offer brewery tours at 6pm Friday, and at 1, 3, and 5pm on Saturday and Sunday.

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Boulevard Brewing Bob's 47 Oktoberfest/Marzen Malty, Toasty, and Nutty 27 5.80
Boulevard Brewing Bob's 47 Oktoberfest/Marzen Malty, Toasty, and Nutty 27 5.80

Glassware

American Pint

Bottle Size

SRM Value / Color

30 - 39 / Deep Brown

Original Gravity

13.500 plato

Final Gravity

2.600 plato

Hops

Malt Variety

Boulevard Brewing Bob's 47

"Our fall seasonal beer, Bob’s ’47 Oktoberfest is a medium-bodied, dark amber brew with a malty flavor and well-balanced hop character. With this Munich-style lager we salute our friend Bob Werkowitch, Master Brewer and graduate of the U.S. Brewer’s Academy, 1947." Commercial ...

"Our fall seasonal beer, Bob’s ’47 Oktoberfest is a medium-bodied, dark amber brew with a malty flavor and well-balanced hop character. With this Munich-style lager we salute our friend Bob Werkowitch, Master Brewer and graduate of the U.S. Brewer’s Academy, 1947." Commercial Description

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Style:
Oktoberfest/Marzen

The name Oktoberfest and Märzen can be used somewhat interchangeably to describe a classic German style with roots dating back to 1840. It is important to note that Oktoberfest the beer and Oktoberfest the event do not go hand in hand. The city of ...

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The name Oktoberfest and Märzen can be used somewhat interchangeably to describe a classic German style with roots dating back to 1840. It is important to note that Oktoberfest the beer and Oktoberfest the event do not go hand in hand. The city of Munich has officially celebrated the Oktoberfest since 1810. The beer wasn’t developed until 1840 and didn’t use the name Oktoberfest until 1872.

Appearance 
This clean lager has a dark gold to deep orange-red color with bright clarity and a solid off-white head.

Flavor/Aroma
Oktoberfest beers have a rich German malt aroma from Vienna or Munich malts, and a light-to-moderate toasted malt aroma is often present.  The flavor has an initial toffee-like malty sweetness but moderately dry finish. The style should have medium body, with a creamy texture, moderate hops and medium carbonation.  

Ingredients 
This style of beer will most often use 2-row barley in the form of crystal, Vienna and pils malt. Much of the base malt is Munich with Continental hops. A double decoction mash is traditionally used. 

Glassware and Serving Temperature
At Hay Merchant, we serve this style in a 16oz American Pint. We store the beer in the lager cooler at 35° F.

Stats 
Märzen is slightly less hoppier then Vienna, ranging in the low 20s (IBU) while Vienna is in the high 20s. Märzens are also slightly lighter in color then Viennas (9-13 SRM compared to 11-14 SRM). Both styles noticeably lighter then than dark lagers of the time (40 SRM). 

Examples
Common craft brewed examples of this style are Ayinger Marzen and Spaten Oktoberfest.

History
The Oktoberfest event is the result of a decree issued in 1553 by Duke Albrecht V in which he forbade all brewing between April 23 and September 29. The purpose of this was to keep beer from quickly spoiling during the summer months. The people did not know it at the time, but the warm season fueled the growth of harmful beer-spoiling bacteria. Because of the decree, brewing increased in the month of March to ensure a supply over the summer. March beers were brewed slightly stronger and stored at lower temperatures.

Over time, it became common practice for brewers and the towns around the breweries to hold small local celebrations when the breweries started up production for the next year: late September to early October. While there is little evidence to support the theory, it is very possible that brewers begin to brew special beer or extra beer in April to help support these festivals in September-October.

In 1810, the city of Munich held the first official Oktoberfest. The Bavarian King Maximilian I held the two-day event October 13-14 to celebrate the marriage of his son.  The event took place in four locations throughout the city and offered free beer and food.  This proved so popular, it became an annual celebration.

In the 1870s, the event was moved to September for weather concerns. October has traditionally been the start of the rainy season in Munich.

There are strict rules about the beer served at this event. Only beer brewed by the larger breweries within the Munich city limits is allowed to be served at Oktoberfest. As a result, the exact style of beer poured at the event has changed as the taste of the public and the styles being produced by those breweries has changed. It is this reason that the event and the beer style are alike in name only. 

The beer served at the event has become lighter and lighter over the last century. By the 1990s, all beers served at the Oktoberfest were slightly sweet golden colored lagers. According to EU regulations, no one other than the officially authorized lager breweries of Munich are allowed to label beer as Oktoberfest. This, of course, has no effect on American brewers who brew Oktoberfest beer to the classic 19th century standard and use the name Oktoberfest.

Märzen and Vienna Lager are very closely related. Both beers were brought to the market in 1841, one year before Pilsner made its appearance. The two brewers that invented the styles (Vienna lagers and Märzen) were close friends and helped each other develop the two different styles. Märzen was developed by Gabriel Sedlmayr, son of Spaten Brewery’s owner Joseph Sedlmayr.

Prior to the development of Vienna lagers, Märzen and Pilsner in the early 1840s, all German lagers were some shade of dark brown. This was to do with the malts brewers were using. Prior to 1840, all German malts were dried using a direct fire method. This technique used open flame to heat the stone floor of the malt kiln. The resulting malts were unevenly roasted. Some kernels were very dark while others were light, and some kernels were very dry while others still had fairly high moisture content.

In the early 1800s, the British had developed a way to dry malts using an indirect method. By using heated air instead of direct flame, the malt could be completely dried without burning or even darkening. The result was pale malt. The British used pale malt to start brewing beers like Pale Ale.

In 1833, Dreher and Sedlmayr went on a fact-finding mission to the United Kingdom. Some people would call the trip an exercise in industrial espionage; some would call it smart business. Call what you may, but upon their return to their respective breweries, they quickly adopted the British method of malt drying.

Using these new methods, Sedlmayr released a completely new beer at the Spaten tent at the Oktoberfest in 1841. Märzen was typical Central European in its medium body and full malty flavor. Märzen finishes sweeter then Vienna and has less hop bitterness up front. The unique blend of British influence and German flavor lead to the invention of a new beer style and a new type of malt.  The malt used to make the first Märzen by Spaten is named after its home city Munich.

In 1872, Spaten used the name Oktoberfestbier to describe the Märzen they were selling at that year’s Oktoberfest.

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Brewery:
Boulevard Brewing

2501 Southwest Boulevard
Kansas City, MO 64108

http://www.boulevard.com/

Founded in 1989, Boulevard Brewing Company has grown to become the largest specialty brewer in the Midwest. Their mission is simple: to produce fresh, flavorful beers using the finest traditional ingredients and the best of both old and new brewing techniques.

Boulevard beers, known for ...

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Founded in 1989, Boulevard Brewing Company has grown to become the largest specialty brewer in the Midwest. Their mission is simple: to produce fresh, flavorful beers using the finest traditional ingredients and the best of both old and new brewing techniques.

Boulevard beers, known for their full flavor, distinctive character, and unsurpassed quality, are currently sold throughout the Midwest and in select markets from coast-to-coast. The GABF® Gold Medal-winning Unfiltered Wheat Beer remains Boulevard's most popular offering. An easy-drinking American-style wheat beer, Boulevard Unfiltered Wheat is the best-selling craft beer in the Midwest. 

Founder John McDonald started construction of the brewery in 1988 in a turn-of-the-century brick building on Kansas City’s historic Southwest Boulevard. A vintage Bavarian brewhouse was installed, and the first batches of beer were produced in the fall of 1989. That November, the first keg of Boulevard Pale Ale was delivered—in the back of John’s pickup truck—to a restaurant just a few blocks away.

In 2006, a major expansion adjacent to the original brewery raised Boulevard’s brewing capacity to approximately 600,000 barrels per year—a sizable increase from the 6,000 barrels contemplated in John’s original business plan. The new brewing and packaging facility is a model of sustainable urban architecture and engineering; a three-story, 70,000 square foot building housing a new, state-of-the-art 150-barrel brewhouse, packaging lines, administrative offices, and hospitality rooms.

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Anderson Valley Brewing Company Briney Melon Gose Sour and Funky None 4.20
Anderson Valley Brewing Company Briney Melon Gose Sour and Funky None 4.20

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Bravo +

Flavor: High alpha acid hop with a strong herbal character.

Aroma: Lots of herb, earthiness and slight fruitiness.

Alpha Acids: 14 - 18%                     

Beta Acids: 3 - 3.8%             

Bittering

Malt Variety

2-Row Malt +

White Wheat +

Anderson Valley Brewing Company Briney Melon

Balanced by subtle watermelon flavors, aromas and a gentle addition of sea salt create a balance between the acidity and fruity sweetness leading to a clean, dry finish.

Balanced by subtle watermelon flavors, aromas and a gentle addition of sea salt create a balance between the acidity and fruity sweetness leading to a clean, dry finish.

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Style:
Gose

Brewery:
Anderson Valley Brewing Company

17700 CA-253
Boonville, CA 95415

http://avbc.com/

Founded in 1987, the Anderson Valley Brewing Company brewed out of a 10-barrel brewhouse, located in the lower level of its brewpub, The Buckhorn Saloon. Gleaming stainless steel vats brewed and fermented barley and other specialty grains to create outstanding ales, porters, stouts, and wheat ...

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Founded in 1987, the Anderson Valley Brewing Company brewed out of a 10-barrel brewhouse, located in the lower level of its brewpub, The Buckhorn Saloon. Gleaming stainless steel vats brewed and fermented barley and other specialty grains to create outstanding ales, porters, stouts, and wheat beers. These brews began as a dream of Kenneth Allen to create the smoothest tasting ales available anywhere.

When the demand for their award winning ales exceeded the capacity of our 10-barrel brewery below the pub, AVBC built their present 30-barrel facility at the corner of Highways 128 and 253, a mile from the center of Boonville. That was in 1996, and this brewery saw them through a dramatic period of growth, which included the introduction of a 12 ounce bottling line and a production level of 15,000 barrels in 1998, twice the amount brewed in 1997.

Yet, the brewery’s growth was outpacing its larger space and expanded capacity. In 1998, construction began on a state-of-the-art, three-story Bavarian-style brewhouse. The centerpieces of the brewhouse are gleaming 100- and 85- barrel copper brew kettles rescued by Ken Allen from a defunct German breweries during a trip to Europe in 1995. The new brewhouse went online in August of 2000.

By 2010 Ken Allen decided to retire and began to search for a successor to continue the Anderson Valley commitment to quality. In April of 2010 the brewery sold to industry veteran Trey White. In September of that year Fal Allen (former general manager 2000 – 2004, no relation to Ken) returned to the brewery as brewmaster. White has focused on innovation and quality, introducing the Bahl Hornin’ Series, expanding the barrel aged program, and increasing brewing capacity.

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Eureka Heights Brewing Company Buckle Bunny Cream Ale Sociable and Refreshing 15 4.20
Eureka Heights Brewing Company Buckle Bunny Cream Ale Sociable and Refreshing 15 4.20

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

Willamette +

Flavor: Mild fruitiness.

Aroma: Floral, spicy and herbal.

Alpha Acids: 4 - 6%                         

Beta Acids: 3 - 4.5%             

Aroma

Malt Variety

2-Row Malt +

Eureka Heights Brewing Company Buckle Bunny

Brewed with corn. Easy drinking lighter style of beer. Very clean and sessionable.

Brewed with corn. Easy drinking lighter style of beer. Very clean and sessionable.

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Style:
Cream Ale

Brewery:
Eureka Heights Brewing Company

941 W 18TH ST
Houston, Texas 77008

http://www.eurekaheights.com/

New brewery in the Heights

New brewery in the Heights

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Moody Tongue Caramelized Chocolate Churro Porter American Porter Dark and Flavorful None 7.00
Moody Tongue Caramelized Chocolate Churro Porter American Porter Dark and Flavorful None 7.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Moody Tongue Caramelized Chocolate Churro Porter

Style:
American Porter

Porter
Porter is a dark style of beer developed in London from well-hopped beers made from brown malt.
Appearance
Porters are medium brown to very dark brown, often with ruby or garnet-like highlights. They can approach black in color. Clarity may be difficult to discern ...
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Porter
Porter is a dark style of beer developed in London from well-hopped beers made from brown malt.
Appearance
Porters are medium brown to very dark brown, often with ruby or garnet-like highlights. They can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque, it will be clear (particularly when held up to the light). There is a full, tan-colored head with moderately good head retention.

Aroma/Taste
A roasty aroma—often with a lightly burnt, black malt character—is noticeable and may be moderately strong. Optionally, it may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma is low to high (U.S. or U.K. varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl is low to none.
Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level and attenuation. It may have a sharp character from dark roasted grains, although taste is not overly acrid, burnt or harsh. There is medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (U.S. or U.K. varieties) and balances the roasted malt flavors. Diacetyl is low to none. Fruity esters are moderate to none. It has medium to medium-full body and moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. It may have a slight astringency from roasted grains, although this character is not strong. 
Ingredients
Porters may contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently found in U.K. or U.S. varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean in U.S. versions or characterful in English varieties.
Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 4%-7% and an average IBU range of 25-50.
Examples
Great examples of this style are Anchor Porter, Deschutes Black Butte and (512) Pecan porter.

History 
Porter has a very distinct origin and reason for being created. There were three types of beer available in London in the early 1700s: Strong ale, Common Ale and Stale Ale. Common Ale was the “running beer,” made after a Strong Ale in the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength). Stale Ale was what was left in a cask after it had gone stale. These three types of beer were very inconsistent. In order to create a consistent product, they were often all mixed together to order and called “Three Threads.” In 1722, Ralph Harwood, Proprietor of The Bell Brewhouse, created a beer that had all the characteristics of three threads but was from one cask. It was nicknamed Porter by the Publicans because Porters were his best customers for the new beer.
Porter was the beer that allowed England to creep ahead of other countries in the brewing world. It was inexpensive to brew and was able to age. It was a beer for and from the industrial revolution. The most successful Porter brewer of the 1700s was Samuel Whitbread of London, who started brewing in 1742.
Porter was commonly imported to the American Colonies until the 1760s, when tensions rose between England and the colonies, and American brewers had to take up the slack. Porter was George Washington's preferred beer.
In 1817, with the advent of Black Patent Malt, Porter gained its darker color and went from a brown beer to a black beer. Guinness actually started as a porter brewer before stouts branched off of Porters and were among the first to use Black Patent Malt.
Porter was a major part of the beer industry in England from its inception. Though, starting in the 1830s, its popularity declined as many people started drinking more pale ale and Gin. By the 1930s English Porter a had almost entirely disappeared.  It finally disappeared in Ireland in 1972.
There has been a renaissance of Porter in recent years due to the growing craft beer scene in America.  Yuengling, however, has made porter since the 1870s (other than the interruption of prohibition) and still makes Porter today.
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Brewery:
Moody Tongue

The Glass Factory, Building 3
Chicago, IL 60608

https://www.moodytongue.com/

At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the ...
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At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the highest quality ingredients
  • Understanding how best to handle those ingredients to showcase flavors and aromatics
  • Knowing when during the brewing process to incorporate these ingredients

Brewmaster Jared Rouben draws on his culinary training to forge this connection between the kitchen and our brewery, building recipes for our beers in the same manner a chef would for a dish. Our beers are created with simplicity and balance in mind, and can be enjoyed both on their own or paired with food.

Beer is our food. We look forward to feeding your moody tongue.

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Hanssens Artisanaal Cassis Lambic Fresh and Fruity None 6.00
Hanssens Artisanaal Cassis Lambic Fresh and Fruity None 6.00

Glassware

Snifter

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Hanssens Artisanaal Cassis

Ale Brewed with Black Currants and Matured in Oak Barrels.

Ale Brewed with Black Currants and Matured in Oak Barrels.

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Style:
Lambic

Brewery:
Hanssens Artisanaal

Vroenenbosstraat 15
Dworp, Belgium 1653

Hanssens Artisanaal is the oldest independent geuze blender in the whole world. At Hanssens, no beer is actually brewed! Instead, they pursue a profession that was very important in the history of lambic style beers, they are solely blenders of beer.

Lambic beers are famous ...

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Hanssens Artisanaal is the oldest independent geuze blender in the whole world. At Hanssens, no beer is actually brewed! Instead, they pursue a profession that was very important in the history of lambic style beers, they are solely blenders of beer.

Lambic beers are famous for being "wild fermented". Instead of adding a special yeast strain to cause fermentation, some brewers in the Senne river valley leave the warm, sweet, unfermented beer (called wort) open to the elements. Wild strains of yeast and other micro organisms will then seed the liquid. Normally when brewing beer, a brewers yeast will be used to turn sugar into alcohol and certain flavor elements of the beer. In these wild beers, yeast and others will turn sugar into alcohol, acid, and a huge variety of flavor chemicals. 

Since each batch is different, the beer has to be blended with multiple batches to create a consistent product. Most lambics are created from a mixture of aged sour beer and young, sweeter beer. They are then barrel aged to combine the flavors.

Hanssens takes this a step further, and actually blends batches from different breweries in their area. This used to be a very common practice, but Hanssens is now the oldest remaining blender. They bring to this endeavor a variety of barrels, some up to one hundred years old, and a passion and a love for the tradition of Geuze and Lambics. They will also add whole fruits to some of their beers, to make even more flavorful blends.

Hanssens Bartholomeus, former major of Dworp, started to brew lambic in 1871, in the previous Sint-Antonius brewery. Documents have proven that he continued to brew, from 1896 onwards, in buildings located in the Vroenenbosstraat, Dworp. These premises are still used. 

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Hahn Family Wines Chardonnay Wine Besides Beer None 14.50
Hahn Family Wines Chardonnay Wine Besides Beer None 14.50

Glassware

Wine Glass

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Hahn Family Wines Chardonnay

Tropical aromas of banana, lemongrass, and citrus with subtle notes of vanilla and toasty oak. Bright acidity welcomes the palate, leading to a perfect balance of tropical fruit and baking spices that culminate in a lingering, clean finish.

Tropical aromas of banana, lemongrass, and citrus with subtle notes of vanilla and toasty oak. Bright acidity welcomes the palate, leading to a perfect balance of tropical fruit and baking spices that culminate in a lingering, clean finish.

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Style:
Wine

Brewery:
Hahn Family Wines

37700 Foothill Road
Soledad, CA 93960

https://www.hahnwines.com/

During the 1790s, Spanish missionaries recognized the rare soils and favorable climate of the Santa Lucia Highlands of Monterey and planted grapevines there. Yet nearly two hundred years later when our founder Nicolaus (Nicky) Hahn and his wife Gaby first purchased land in the Highlands ...

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During the 1790s, Spanish missionaries recognized the rare soils and favorable climate of the Santa Lucia Highlands of Monterey and planted grapevines there. Yet nearly two hundred years later when our founder Nicolaus (Nicky) Hahn and his wife Gaby first purchased land in the Highlands, cattle, sheep and horses ranged over the hills. Vineyards were a secondary concern.

Nicky immediately saw that the land he’d purchased was destined for greater things than grazing stock. He wasted no time. In 1980, the Hahns released their first wine from SLH. A mere eight years later, Nicky led the charge to establish SLH as an American Viticultural Area, a dream he saw realized in 1991.

Today, Hahn Family Wines, now run by Nicky and Gaby’s son Philip, owns and sustainably farms 650 acres of estate vineyards in the Santa Lucia Highlands. SLH enjoys worldwide acclaim for the Pinot Noir and Chardonnay made there.

TIMELINE

2007

Hahn launches Lucienne—single-vineyard Pinot Noirs from estate vineyards.

2002

Hahn open its visitor center and tasting room at its SLH winery.

2001

Hahn’s SLH vineyards replanted mostly to Pinot Noir and Chardonnay.

1992

Hahn family purchases Lone Oak Vineyard in SLH.

1991

SLH designated an American Viticultural Area.

1990

Hahn family purchases Doctor’s Vineyard in SLH.

1980

Nicky Hahn releases his first vintage of wine.

1979

The Hahn family purchases the Smith and Hook vineyards in Santa Lucia Highlands.

1936

Los Padres National Forest is founded. This vast parkland includes Monterey’s Big Sur Coast along with scenic inland tracts.

1908

President Theodore Roosevelt establishes Pinnacles National Monument in the Gabilan Mountains, the range facing Santa Lucia Highlands.

1810

Mission padres tend a Salinas vineyard that has grown in size to 5,000 vines.

1791

California’s 13th mission is founded at the foot of the Santa Lucia Highlands.

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OEC Coolship Lager American Lager Sociable and Refreshing None 5.20
OEC Coolship Lager American Lager Sociable and Refreshing None 5.20

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

OEC Coolship Lager

Style:
American Lager

Brewery:
OEC

Skull Mechanix Crystal Skull American Pale Ale Hop-a-licious 40 4.90
Skull Mechanix Crystal Skull American Pale Ale Hop-a-licious 40 4.90

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Skull Mechanix Crystal Skull

Style:
American Pale Ale

American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and ...
read more
American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The appearance is pale golden to deep amber with a moderately large white to off-white head with good retention. It’s generally clear or slightly hazy.

Aroma/Taste
The hop aroma is usually moderate to strong with a citrus character. There is low to moderate maltiness with bready, toasty or biscuity aromas. Fruity esters range from moderate to none. Dry hopping may add grassy notes.
The style has a moderate to high hop flavor, often showing citrusy American hop character.  Low to moderately high lean malt character supports the hop presentation and may optionally show small amounts of specialty malt character such as bready, toasty or biscuity notes. Fruity esters are moderate to none. Moderate to high hop bitterness often lingers in the finish. American Ale yeast adds a very clean fermentation with a very light fruitiness. The mouthfeel has a medium light to medium body. Carbonation is moderate to high with an overall smooth finish without astringency.  The result is a refreshing and hoppy beer with sufficient supporting malt.
Ingredients
American Pale Ales contain Manly Pale Ale Malt, generally American 2-Row, American hops and American Ale yeast.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 4.5%-6.2% and an average IBU range of 30-45.
Examples
Great examples of this style include Sierra Nevada Pale Ale, Stone Pale Ale and Left Hand Brewing Jackman’s Pale Ale.

History 
The American style evolved alongside the evolution of microbreweries. Wanting more flavor in their beer, Americans embraced hop character with abundant citrus and piney flavors. The beer is based on bitterness with a floral aroma. The style was the first widespread use of the 4 Cs in American Hops: Cascade, Centennial, Chinook and Columbus.
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Brewery:
Skull Mechanix

Saint Arnold Brewing Company Day Dream Saison Belgian Inspiration 31 5.20
Saint Arnold Brewing Company Day Dream Saison Belgian Inspiration 31 5.20

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Amarillo +

Flavor: Citrus notes, specifically orange and grapefruit.

Aroma: Lots of orange peel.

Alpha Acids: 8.0 - 11.0%                 

Beta Acids: 6.0% - 7.0%      

Dual Purpose

Centennial +

Flavor: Slightly more bitter than Cascade with some strong grapefruit notes and spicy tones.

Aroma: Grapefruit and herbal notes.

Alpha Acids: 9.5 - 11.5%     

Beta Acids: 3.5 - 4.5%                      

Dual Purpose

Malt Variety

Saint Arnold Brewing Company Day Dream

Daydream Saison is golden in color with a pillowy white head that lingers throughout the glass. The aroma is bright with a mixture of floral and fruity characteristics provided by the Centennial and Amarillo hops and Belgian yeast. A slight bready flavor is displayed by ...

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Daydream Saison is golden in color with a pillowy white head that lingers throughout the glass. The aroma is bright with a mixture of floral and fruity characteristics provided by the Centennial and Amarillo hops and Belgian yeast. A slight bready flavor is displayed by the malt, followed by a nice citrus hop character. 

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Style:
Saison

Brewery:
Saint Arnold Brewing Company

2000 Lyons Avenue
Houston, TX 77020

http://www.saintarnold.com/

The Saint Arnold Brewing Company is a brewery in Houston, Texas, named after a patron saint of brewing, Saint Arnulf of Metz. Founded in 1994 by Rice University graduates Brock Wagner and Kevin Bartol, the brewery offers tours every weekday and Saturday afternoons, which have ...

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The Saint Arnold Brewing Company is a brewery in Houston, Texas, named after a patron saint of brewing, Saint Arnulf of Metz. Founded in 1994 by Rice University graduates Brock Wagner and Kevin Bartol, the brewery offers tours every weekday and Saturday afternoons, which have attracted a large following. Saint Arnold has won numerous national and international awards.

Saint Arnold was originally located on the far northwest side of Houston and operated out of that location for more than fifteen years. In 2009, Saint Arnold purchased a three-story 104,000-square-foot brick building—constructed in 1914 and most recently used as a food service facility for the Houston Independent School District—north of Downtown Houston. The maximum capacity of the new brewery is over 100,000 barrels, compared to 26,000 barrels at the previous location. As of 2015 the brewery is brewing just under 60,000 barrels a year. A large percentage of the brewery’s production capacity is taken up by beer brewed under contract for BJ’s Brewhouse.

Saint Arnold is known for a core lineup, including Lawnmower, a light bodied German Style Kolsch, as well as a traditional American Style IPA, Elissa. In recent years, Saint Arnold has began to step out of the traditional mold it has followed for years. In 2013, they launched two new lines of beers: Icon is a series of more unique beers released four times a year, and Bishop’s Barrel, a special release series sold only in the bottle available only to bars and restaurants. While coming late to the barrel aging game, the Bishop’s Barrel series has been a hit with fans. In the summer of 2014, Saint Arnold released a Berliner Weisse. Very popular with craft beer fans, the slightly sour German style is an extreme and surprising beer for the generally conservative brewery.

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Odell Brewing Company Double Dry Hopped Imperial IPA Imperial IPA Hop-a-licious None 8.20
Odell Brewing Company Double Dry Hopped Imperial IPA Imperial IPA Hop-a-licious None 8.20

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Chinook +

Flavor: Harsh bitterness with and emphasis on spice and earthiness

Aroma: Spicy with some pine and smokiness

Alpha Acids: 12 - 14%         

Beta Acids: 3 - 4%                            

Bittering

Galaxy (AU) +

Flavor: Citrus and passion fruit, somewhat tropical

Aroma: Citrusy and fruity

Alpha Acids: 13.5 - 15%                  

Beta Acids: 5.5 - 6%            

Dual Purpose

Malt Variety

Odell Brewing Company Double Dry Hopped Imperial IPA

Chinook and Galaxy. This massively dry-hopped Imperial IPA was brewed to deliver booming hop flavors of sweet apricot, peach pie, and tropical fruits. 

Chinook and Galaxy. This massively dry-hopped Imperial IPA was brewed to deliver booming hop flavors of sweet apricot, peach pie, and tropical fruits. 

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Style:
Imperial IPA

Imperial IPA
The style is a recent American innovation reflecting the trend of American craft breweries to satisfy their customer’s appetite for more and more hops in their beer. The adjective “Imperial” is arbitrary and simply implies a stronger version of an American IPA ...
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Imperial IPA
The style is a recent American innovation reflecting the trend of American craft breweries to satisfy their customer’s appetite for more and more hops in their beer. The adjective “Imperial” is arbitrary and simply implies a stronger version of an American IPA. “Double," “extra," “extreme” or any other modifier can also be used.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The appearance ranges from golden amber to medium reddish copper. Imperial IPAs are clear with a good head stand with off-white color.

Aroma/Taste
The hop aroma is prominent to intense and can be derived from American, English and Noble varieties. Most versions are dry-hopped and can have an additional resinous or grassy aroma.
The hop flavor is strong and complex and can reflect the use of American, English or Noble hop varieties. There is high to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor will be low to medium and is generally clean and malty, although some caramel flavors are acceptable. A long, lingering bitterness is usually present in the aftertaste. There is a medium dry to dry finish. A clean, smooth, alcohol flavor is usually present.
Ingredients
The ingredients of Imperial IPAs are the same as American IPAs with twice the hops: Pale Ale malt, generally American 2-row, American hops and American yeast mashed at lower temperatures to help with high yeast attenuation. The use of brewing sugar is acceptable, as is the use of alternative hop products. 
Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint or tulip, depending on alcohol content, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 7.5%-10% and an average IBU range of 80-100. If the ABV is greater than 10 percent, the alcohol will mask the hops.
Examples
A great example of this style is Avery Majaraja. 

History 
The first true Double IPA was brewed by Vinnie Cilurzo at Blind Pig Brewing (Now at Russian River) in 1994. Rouge also began brewing Imperial IPA in the early 1990s. Double IPA was officially recognized as a beer style at the Great American Beer Festival in 2003.  
The “imperialization" of the IPA led to other “imperial styles,” making the word imperial the accepted descriptor for any bigger spin on a classic style. 
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Brewery:
Odell Brewing Company

800 East Lincoln Avenue
Fort Collins, CO 80524

http://odellbrewing.com/

Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne and his sister Corkie. Today, the culture of family and collaboration still thrives, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create ...

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Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne and his sister Corkie. Today, the culture of family and collaboration still thrives, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create quality, hand-crafted, innovative brews.

In 2009, having outgrown every inch and aspect of their previous brewery, Odell doubled its plant size to 45,000 square feet and its beer sold to 45,000 barrels—one barrel per square foot! 

As a regional craft brewery, Odell Brewing is committed to serving the communities in which it distributes by sourcing local raw materials, and through its charitable giving program known as Odell Outreach. Odell Brewing is an award winning brewery, nationally and internationally. 

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Texas Leaguer Brewing Eephus Berliner Weisse Sour and Funky 7 4.50
Texas Leaguer Brewing Eephus Berliner Weisse Sour and Funky 7 4.50

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Texas Leaguer Brewing Eephus

Style:
Berliner Weisse

Berliner Weisse

The name of the style itself can frequently help decipher what the beer should taste like. Weisen or Weizen are German words that literally mean “wheat.” According to the German beer purity law, the beer must be at least 50 percent wheat to ...

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Berliner Weisse

The name of the style itself can frequently help decipher what the beer should taste like. Weisen or Weizen are German words that literally mean “wheat.” According to the German beer purity law, the beer must be at least 50 percent wheat to use the names Hefeweizen, Wezenbier or Wessbier (the names are used interchangeably). Weissbier is German for “white beer.” Weissbiers were much paler than the dark beers that were so popular in Bavaria in earlier times, so the word “white” is used relatively. By today’s standards, Weissbier is more golden due to the development of  light beers like Pilsner and Helles.

Berliner Weisse is the one style of Weissbeer not held to the German standard of 50% wheat. 

Appearance 
The appearance of Berliner Weisse is pale straw to very dark gold in color. A light haziness can be expected, but is not required. A very thick, mousse-like, long-lasting white head is characteristic. 

Aroma/Flavor
Lactic acid sourness is the most notable aroma.  Moderate to strong phenols and fruity esters are also present. Noble hop character ranges from low to none. A light to moderate wheat aroma may be present. Acceptable aromatics can include a light, citrusy tartness, a light to moderate vanilla character and a low bubblegum and banana aroma, as well as the keystone lactic sourness.

The style has a mild sour flavor with a light and fruity character.

Ingredients 
According to the German beer purity law, the beer must be at least 50% wheat, but Berliner Weiss is the one weissbeer not held to this restriction. A traditional decoction mash is used to give the beer body and mouthfeel.

Glassware and Serving Temperature 
At Hay Merchant we will serve this style in a 20oz German Pilsner glass or English Pint poured from our lager cooler at 35°-37° F.

Stats
Beers of this style are most often 2%-3.5% ABV and 8-15 IBU. 

Example
A great example of this style is Saint Arnold Boiler Room. 

History 
By the end of the middle ages in Germany, both barley and wheat were being used to make a top-fermented beer. The first true Weissbiers were made toward the end of the 15th century. In 1602, Duke Maximilian I placed a ban on public Weissbier brewing, and the Bavarian House of Dukes became the only body with the legal authority to brew Weissbiers. The profits from Prince Maximilian’s Weiss brewing helped fund the Thirty Years War.

As the popularity of Weissbier waned, the German House of Dukes begin to outsource the reasonability to brew to the private sector around the early part of the 1800s but still maintained control.

But the move to private brewing would not be enough to save Weissbier from extinction.  In 1855, Georg Schneider bought Wesses Brauhaus in Munich. In 1872, he worked a deal that ended the 250 year reign of royal brewing and allowed him to operate under his own terms. Even still, it wasn’t until the end of World War II that Weissbier regained its place as the No. 1 beer in Germany. Weissbier accounts for around 22 percent of the German market. It’s the No. 1 selling micro-brewed style in Australia and can be found in the lineup of many American microbreweries.

Berliner Weisse slowly found its definition from the 17th to the 20th century. At the heights of its popularity in the 19th century, there were more than 700 breweries making the style.  There isn’t a written history to the style’s exact origins, but two theories are possible. The first states that 18th century French immigrants came to Berlin via Flanders and picked up the techniques required to make sour beer from the producers of Flemish sour Red Ale.  The second theory points to a beer brewed in Berlin in the 1640s called Halberstadter Brogan that was based on an unknown style from Hamburg. 

We do know that the style has not always been sour.  It was a light wheat beer—about 50/50 wheat and barley.  The beer was about 3% ABV and, most importantly, not boiled. The hops were boiled in a separate vessel, and then the boiling hop water was added to the mash to increase the temperature. Hops were also added to the mash itself, making it easier for the wort to run off in a straw bed. The lack of a wort boil led to a lack of sterilization, and it’s easy to imagine that huge levels of microorganisms had to be present, thanks to the straw bed and other factors. This would not be true spontaneous fermentation as we see in Lambics because the micros would have come from the straw. 

These production methods led to three opportunities for lactic acid bacteria to infect the beer: 1) during the mash if left sitting at a low temperature, 2) during fermentation due to yeast cross contamination, and 3) in storage due to micro flora in the wooden barrels. 

As the popularity of wheat beers began to wain across Germany prior to World War I, so did the popularity of Berliner Weisse. Lighter, less flavorful beers began to gain popularity, so the breweries serving Berliner Weisse began to add flavored syrups to the beer to make it more acceptable to the average drinker. Today, there are only two commercial brewers in Berlin making the style. 

As of 2014, the style found new popularity in American craft beer, with more than 100 craft breweries releasing versions of the beer that year alone. It owes its newfound popularity to the overall rise in popularity of sour beers. Most American craft brewers use a mash rest to achieve the desired levels of lactic acid.  Once the mash process is completed, the brewer leaves the mash in the tun for several days.  Once the PH reaches the desired level, the wort is run off to the boil kettle.  Boiling the wort sanitizes the beer and ensures that the beer keeps its lactic acid flavor without exposing the rest of the brewery to contamination. 

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Brewery:
Texas Leaguer Brewing

Clown Shoes El Hombre Sin Nombre Barrel Aged Imperial Stout Dark and Flavorful None 10.00
Clown Shoes El Hombre Sin Nombre Barrel Aged Imperial Stout Dark and Flavorful None 10.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Clown Shoes El Hombre Sin Nombre

Style:
Barrel Aged Imperial Stout

Brewery:
Clown Shoes

23 Hayward Street
Ipswich, MA 01938

http://www.clownshoesbeer.com/

The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of ...

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The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of the owners, became interested in the craft beers he was bringing in. They started to talk about the idea of making their own beer, and then the realization clicked...they already had a distribution license. They could make a beer and distribute it! They initially contacted a few breweries to work with and Mercury Brewing Company, brewers of Ipswich Ales, stepped to the plate with open arms. Head Brewer Dan Lipke was the perfect match because he didn't merely listen to what Berman and Dooley were saying, he really understood what they wanted out of the brand. 


What really sums up Clown Shoes is how they look at beer. Their goal: "To bring fresh, local and innovative beers to the folks without pretension. Ultimately, if we can make beer that people enjoy we have accomplished our goal." 

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Parish Brewing Company Envie American Pale Ale Hop-a-licious None 5.50
Parish Brewing Company Envie American Pale Ale Hop-a-licious None 5.50

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Parish Brewing Company Envie

This delicious pale ale is juicy, hazy, and crushable. A totally new-school take on an old-school American craft beer, Envie is bursting with glorious hop aromas of mango, lychee, orange, and other tropical fruits. 

This delicious pale ale is juicy, hazy, and crushable. A totally new-school take on an old-school American craft beer, Envie is bursting with glorious hop aromas of mango, lychee, orange, and other tropical fruits. 

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Style:
American Pale Ale

American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and ...
read more
American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The appearance is pale golden to deep amber with a moderately large white to off-white head with good retention. It’s generally clear or slightly hazy.

Aroma/Taste
The hop aroma is usually moderate to strong with a citrus character. There is low to moderate maltiness with bready, toasty or biscuity aromas. Fruity esters range from moderate to none. Dry hopping may add grassy notes.
The style has a moderate to high hop flavor, often showing citrusy American hop character.  Low to moderately high lean malt character supports the hop presentation and may optionally show small amounts of specialty malt character such as bready, toasty or biscuity notes. Fruity esters are moderate to none. Moderate to high hop bitterness often lingers in the finish. American Ale yeast adds a very clean fermentation with a very light fruitiness. The mouthfeel has a medium light to medium body. Carbonation is moderate to high with an overall smooth finish without astringency.  The result is a refreshing and hoppy beer with sufficient supporting malt.
Ingredients
American Pale Ales contain Manly Pale Ale Malt, generally American 2-Row, American hops and American Ale yeast.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 4.5%-6.2% and an average IBU range of 30-45.
Examples
Great examples of this style include Sierra Nevada Pale Ale, Stone Pale Ale and Left Hand Brewing Jackman’s Pale Ale.

History 
The American style evolved alongside the evolution of microbreweries. Wanting more flavor in their beer, Americans embraced hop character with abundant citrus and piney flavors. The beer is based on bitterness with a floral aroma. The style was the first widespread use of the 4 Cs in American Hops: Cascade, Centennial, Chinook and Columbus.
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Brewery:
Parish Brewing Company

229 Jared dr.
Broussard, LA 70518

https://www.parishbeer.com/

Located in the heart of Cajun Country in Broussard, Louisiana, our simple goal is to make awesome craft brewed beer. But, our story begins around 2003 when our founder Andrew moved from Louisiana to Pittsburgh and discovered a thriving craft beer scene. Returning home a ...

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Located in the heart of Cajun Country in Broussard, Louisiana, our simple goal is to make awesome craft brewed beer. But, our story begins around 2003 when our founder Andrew moved from Louisiana to Pittsburgh and discovered a thriving craft beer scene. Returning home a few years later, he recognized a lack of breweries in Louisiana and set out to create part of what is now a thriving brewing industry. Our first beer ever sold was Canebrake, and it was a huge hit from the start. Our distributors couldn’t keep it in stock, and it didn’t help that Andrew was only brewing in the "nano brewery," a tiny 50 gallon brewery that only made about 20 kegs every week. Nevertheless, Parish was being distributed all over the Lafayette, La. region, and Canebrake was becoming more and more popular with a full range of beer drinkers—from folks that usually drink light beers all the way up to 10th level beer nerds. 

In 2012, we completed construction on our new brewery on Jared Dr. and began producing a whopping 2,000 gallons of Canebrake every week. At that point we began expanding distribution market-by-market in Louisiana. Fast forward to today and we are the 2nd largest brewery in the state and distribute our beer throughout Louisiana. Our products have evolved with the market as well. We also began producing our Envie Pale Ale around this time, and in 2014 introduced Ghost in the Machine. Today, we are known in Louisiana mostly for Canebrake, but the rest of the world knows us for Ghost and our juice bomb IPAs and Pale Ales. When we have time and capacity, we brew other beers too, like Rêve coffee stout or barrel aged strong ales. Our philosophy is to be a strong, profitable business, which centers around brewing products that are of incredibly high quality—no matter the style. We also only believe in brewing products that people want to drink (crazy concept, we know). 

Today, Parish is made up of 20 of the brightest, most innovative, and hardest-working employees in the brewing world. We come to work every day driven to make beers that get people excited and that our community are proud to call their own. Our team is made up mostly of people who have never worked in other breweries before, and we are proud of that. We do things our own way, and we innovate as a result. We don’t brew beer the way some book written in 1992 tells us to, and we don’t believe in boundaries and limitations on techniques or ingredients. If you’ve purchased one of our beers before, we’d like to say thank you for allowing us to make a living brewing the best product on earth.

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Avery Brewing Company Expletus Wild Ale Advanced Sour-ology None 5.90
Avery Brewing Company Expletus Wild Ale Advanced Sour-ology None 5.90

Glassware

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Avery Brewing Company Expletus

Sour ale aged in Tequila Barrels with Cherries. 

Sour ale aged in Tequila Barrels with Cherries. 

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Style:
Wild Ale

Brewery:
Avery Brewing Company

4910 Nautilus Ct
Boulder, CO 80301

http://averybrewing.com/

In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the ...

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In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. 

Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production. In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located. Even after 21 years, Avery is still a relatively small operation with a limited national footprint.  We’re lucky Avery has been in the Texas market for many years.

These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout. It wasn’t until 1995 that Avery released Avery IPA. In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world.

It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today.  Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the Russian Imperial Stout ascended to the throne and is one of Hay Merchant’s favorite Avery beers. Avery’s first experiments with barrel aging began in 2004, along with the release of the Maharaja, a 120 IBU 10.5% monster of an Imperial IPA.

In recent years, Avery has become known for its sour barrel-aged beers. The first beer in the series, Barbant, was released and was limited to 694 cases. It was an ale pitched with Brett and aged for 9 months in Zinfandel barrels. Anvil Bar and Refuge (Hay Merchant’s sister cocktail bar) was one of the only bars in Texas to get a case of this very rare beer.  Over the last few years, Avery has released a few of these beers a year, and each one is different.

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Brash EZ-7 Pale Ale American Pale Ale Hop-a-licious 80 5.00
Brash EZ-7 Pale Ale American Pale Ale Hop-a-licious 80 5.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Brash EZ-7 Pale Ale

Style:
American Pale Ale

American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and ...
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American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The appearance is pale golden to deep amber with a moderately large white to off-white head with good retention. It’s generally clear or slightly hazy.

Aroma/Taste
The hop aroma is usually moderate to strong with a citrus character. There is low to moderate maltiness with bready, toasty or biscuity aromas. Fruity esters range from moderate to none. Dry hopping may add grassy notes.
The style has a moderate to high hop flavor, often showing citrusy American hop character.  Low to moderately high lean malt character supports the hop presentation and may optionally show small amounts of specialty malt character such as bready, toasty or biscuity notes. Fruity esters are moderate to none. Moderate to high hop bitterness often lingers in the finish. American Ale yeast adds a very clean fermentation with a very light fruitiness. The mouthfeel has a medium light to medium body. Carbonation is moderate to high with an overall smooth finish without astringency.  The result is a refreshing and hoppy beer with sufficient supporting malt.
Ingredients
American Pale Ales contain Manly Pale Ale Malt, generally American 2-Row, American hops and American Ale yeast.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 4.5%-6.2% and an average IBU range of 30-45.
Examples
Great examples of this style include Sierra Nevada Pale Ale, Stone Pale Ale and Left Hand Brewing Jackman’s Pale Ale.

History 
The American style evolved alongside the evolution of microbreweries. Wanting more flavor in their beer, Americans embraced hop character with abundant citrus and piney flavors. The beer is based on bitterness with a floral aroma. The style was the first widespread use of the 4 Cs in American Hops: Cascade, Centennial, Chinook and Columbus.
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Brewery:
Brash

510 W Crosstimbers Rd
Houston, TX 77018

http://brashbeers.com/

Brash Brewing, founded by Petrol Station owner Ben Fullelove in Houston, brews high quality, bold and aggressive IPAs and Imperial Stouts. 

Until recently, Fullelove contract brewed his beer in New England, while a wrinkle in the old Texas beer code prevented him from selling Brash ...

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Brash Brewing, founded by Petrol Station owner Ben Fullelove in Houston, brews high quality, bold and aggressive IPAs and Imperial Stouts. 

Until recently, Fullelove contract brewed his beer in New England, while a wrinkle in the old Texas beer code prevented him from selling Brash in his home state. Brash is back in Texas and will open a brewhouse and canning operation in 2015. 

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11 Below Brewing Company Flex Appeal American Strong Ale Malty, Toasty, and Nutty 55 7.40
11 Below Brewing Company Flex Appeal American Strong Ale Malty, Toasty, and Nutty 55 7.40

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

11 Below Brewing Company Flex Appeal

Robust malt flavor and body balanced to perfection by classic American hops

Robust malt flavor and body balanced to perfection by classic American hops

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Style:
American Strong Ale

Brewery:
11 Below Brewing Company

6820 Bourgeois Rd
Houston, TX 77066

http://11belowbrewing.com/

11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with ...

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11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with three beers: 7-Iron, a hoppy session; Oso Bueno, an American Amber; and Color Blind, a Red IPA. 

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Avery Brewing Company Fortuna Wild Ale Advanced Sour-ology None 8.11
Avery Brewing Company Fortuna Wild Ale Advanced Sour-ology None 8.11

Glassware

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Avery Brewing Company Fortuna

Sour ale that is aged in Tequila barrels with lime zest and salt.

Sour ale that is aged in Tequila barrels with lime zest and salt.

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Style:
Wild Ale

Brewery:
Avery Brewing Company

4910 Nautilus Ct
Boulder, CO 80301

http://averybrewing.com/

In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the ...

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In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. 

Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production. In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located. Even after 21 years, Avery is still a relatively small operation with a limited national footprint.  We’re lucky Avery has been in the Texas market for many years.

These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout. It wasn’t until 1995 that Avery released Avery IPA. In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world.

It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today.  Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the Russian Imperial Stout ascended to the throne and is one of Hay Merchant’s favorite Avery beers. Avery’s first experiments with barrel aging began in 2004, along with the release of the Maharaja, a 120 IBU 10.5% monster of an Imperial IPA.

In recent years, Avery has become known for its sour barrel-aged beers. The first beer in the series, Barbant, was released and was limited to 694 cases. It was an ale pitched with Brett and aged for 9 months in Zinfandel barrels. Anvil Bar and Refuge (Hay Merchant’s sister cocktail bar) was one of the only bars in Texas to get a case of this very rare beer.  Over the last few years, Avery has released a few of these beers a year, and each one is different.

read less
Real Ale Brewing Company Full Tilt Boogie American Barley Wine Malty, Toasty, and Nutty 45 10.00
Real Ale Brewing Company Full Tilt Boogie American Barley Wine Malty, Toasty, and Nutty 45 10.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Full Tilt Boogie

Malty on the sweet side with a hoppy presence. A little roasty and slightly smoky on the back end.

Malty on the sweet side with a hoppy presence. A little roasty and slightly smoky on the back end.

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Style:
American Barley Wine

American Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
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American Barley Wine
Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

About Strong Ales
Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
Appearance
The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Aroma/Taste
The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
Ingredients
Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
Glassware and Serving Temperature
At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
Examples
Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

History 
This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
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Brewery:
Real Ale Brewing Company

231 San Saba Ct
Blanco, TX 78606

http://realalebrewing.com/

Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye ...

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Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment.

Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.  Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.”

Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.  Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years.

Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way.  Construction began in 2005 and the brewery went online in 2006.

The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl.

They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day.  All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute.

Brad credits the local Blanco River as "some of the best brewing water for the styles of beer that we make," making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market.

Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder.  But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces.

In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

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Boochcraft Grapefruit Hibiscus Heather Kombucha Besides Beer None 7.00
Boochcraft Grapefruit Hibiscus Heather Kombucha Besides Beer None 7.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Boochcraft Grapefruit Hibiscus Heather

Style:
Kombucha

Brewery:
Boochcraft

Nola Brewing Company Harmony Saison Sour and Funky None 5.50
Nola Brewing Company Harmony Saison Sour and Funky None 5.50

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Nola Brewing Company Harmony

Wild Farmhouse Saison

Wild Farmhouse Saison

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Style:
Saison

Brewery:
Nola Brewing Company

3001 Tchoupitoulas St
New Orleans, LA 70115

http://nolabrewing.com/

NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a ...

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NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a lot of Dixie beer in those days. It was the only beer brewed in New Orleans.

There was a time when New Orleans was the brewing capitol of the south, when dozens of breweries operated in the city, among them nationally known brands like Dixie, Falstaff, Regal and Jax. Dixie was the last one standing, until Hurricane Katrina shut down its Mid-City brewery, prompting its owners to license production to an out-of-state brewery. Beer was no longer being brewed in New Orleans.

It was that realization, sparked by the words “Brewed in Wisconsin” on the side of his Dixie bottle, which pushed Coco to open NOLA Brewing. He brought in longtime Dixie brewer Peter Caddoo, and two years later they were selling NOLA Blonde and NOLA Brown to a populace thirsty for a local product.

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Live Oak Brewing Company Hefeweizen Hefeweizen Sociable and Refreshing 12 5.20
Live Oak Brewing Company Hefeweizen Hefeweizen Sociable and Refreshing 12 5.20

Glassware

Pilsner

Bottle Size

SRM Value / Color

3 - 3 / Straw

Original Gravity

12.900 plato

Final Gravity

None plato

Hops

Malt Variety

Live Oak Brewing Company Hefeweizen

"Modeled after the classic wheat beers of Bavaria, Hefeweizen is cloudy and straw-colored with a meringue-like head that lingers to the bottom of the glass. Brewed with an ample volume of wheat malt and few hops, this beer features a unique yeast strain that produces ...

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"Modeled after the classic wheat beers of Bavaria, Hefeweizen is cloudy and straw-colored with a meringue-like head that lingers to the bottom of the glass. Brewed with an ample volume of wheat malt and few hops, this beer features a unique yeast strain that produces harmonious notes of clove, banana, and vanilla throughout this effervescent brew. A traditional interpretation of a classic style, this idiosyncratic Bavarian beer is perfectly at home here in Texas." Commercial Description

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Style:
Hefeweizen

The name of the style itself can frequently help decipher what the beer should taste like. Weisen or Weizen are German words that literally mean “wheat.” According to the German beer purity law, the names Hefeweizen, Wezenbier or Wessbier (the names are used interchangeably) the ...

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The name of the style itself can frequently help decipher what the beer should taste like. Weisen or Weizen are German words that literally mean “wheat.” According to the German beer purity law, the names Hefeweizen, Wezenbier or Wessbier (the names are used interchangeably) the beer must be at least 50 percent wheat. Weissbier is German for “white beer.” Weissbiers were much paler than the dark beers that were so popular in Bavaria in earlier times, so the word “white” is used relatively. By today’s standards, Weissbier is more golden due to the development of light beers like Pilsner and Helles.

The terms Hefe Weissbier or Hefe Weizen refer to any Weissbier that has yeast (Hefe) in it (i.e., a bottle-conditioned Weissbier). Outside Bavaria, most wheat beers are called Hefeweizen regardless of the yeast content or flavor profile. This practice is becoming less frequent as the American beer drinker becomes more savvy. We use the name Hefeweizen to describe a very specific German style of top fermenting wheat beer.

Appearance 
The appearance of Hefeweizen is pale straw to very dark gold in color. A good amount of haziness should be expected and is appropriate. A very thick, mousse-like, long lasing white head is characteristic.

Aroma/Flavor
The aroma has moderate to strong phenols and fruity esters. Noble hop character ranges from low to none. A light to moderate wheat aroma may be present. Acceptable aromatics can include a light, citrusy tartness, a light to moderate vanilla character and a low bubblegum and banana aroma.

The flavor is a low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary.  A very light to moderate vanilla character or low bubblegum notes can accentuate the banana flavor. The soft, bready or grainy flavor of wheat is complementary. Hop flavor is low to none. A tart, citrusy character from yeast and high carbonation is often present. Well rounded with dry finish.

The mouthfeel is medium-light to medium body.  The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Overall, a pale, spicy, fruity, refreshing wheat-based ale should be expected

Ingredients 
According to the German beer purity law, the beer must be at least 50 percent wheat.

Glassware and Serving Temperature 
At Hay Merchant we serve this style in a 20oz German Pilsner glass from our lager cooler at 35°-37° F.

Stats 
Beers of this style are most often 4.3% - 5.6% ABV and 8-15 IBU. 

Examples 
Beers like Live Oak Hefeweizen, and Weihenstephaner Hefe Weissbier are great examples of the style. 

History 
By the end of the middle ages in Germany, both barley and wheat were being used to make a top-fermented beer. The first true Weissbiers were made toward the end of the 15th century. In 1602, Duke Maximilian I placed a ban on public Weissbier brewing, and the Bavarian House of Dukes became the only body with the legal authority to brew Weissbiers. The profits from Prince Maximilian’s Weiss brewing helped fund the Thirty Years War.

As the popularity of Weissbier waned, the German House of Dukes begin to outsource the reasonability to brew to the private sector around the early part of the 1800s but still maintained control.

But the move to private brewing would not be enough to save Weissbier from extinction.  In 1855, Georg Schneider bought Wesses Brauhaus in Munich. In 1872, he worked a deal that ended the 250 year reign of royal brewing and allowed him to operate under his own terms. Even still, it wasn’t until the end of World War II that Weissbier regained its place as the No. 1 beer in Germany. Weissbier accounts for around 22 percent of the German market. It’s is the No. 1 selling micro-brewed style in Australia and can be found in the lineup of many American microbreweries.

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Brewery:
Live Oak Brewing Company

3301 E 5th St
Austin, TX 78702

http://liveoakbrewing.com/

The Live Oak Brewing Company, located in Austin, Texas since 1997, is a locally owned and operated brewery. Founder Chip McElroy can still be seen at the brewery almost every day.

Live Oak is best known for their traditional German style lagers. They also produce ...

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The Live Oak Brewing Company, located in Austin, Texas since 1997, is a locally owned and operated brewery. Founder Chip McElroy can still be seen at the brewery almost every day.

Live Oak is best known for their traditional German style lagers. They also produce a very good year-round IPA (often available on cask at Hay Merchant), as well as an amazing English Barley Wine. The brewery produces four year-round beers as well as four seasonal (or special release) beers. Live Oak beers are only available on draft.

While Live Oak uses industry standard step mashing for most of their beers, they use a more difficult and rarely used old-world style of mashing known as decoction mashing for a few of their beers, most notably the Live Oak Pilz and the Oaktoberfest. Live Oak uses large dairy tanks as fermenting vessels instead of the more traditional cylindroconical fermenters.

The brewery is currently run out of an old industrial building in Southeast Austin. Recently, the company purchased 20 acres of undeveloped land on the Colorado river just north of the Austin-Bergstrom International Airport on which to build a new brewery, estimated to take "a couple of years” to complete. When this expansion is completed, it is expected that they will add a bottling line.

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Aecht Schlenkerla Rauchbier Helles Helles Sociable and Refreshing 30 4.30
Aecht Schlenkerla Rauchbier Helles Helles Sociable and Refreshing 30 4.30

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

11.500 plato

Final Gravity

None plato

Hops

Malt Variety

Aecht Schlenkerla Rauchbier Helles

"“Schlenkerla Helles” is brewed with fine Bavarian aroma hops from the area around the city of Nürnberg. It's lagered in century old caves underneath the historic Schlenkerla brewery and maltings. Schlenkerla Helles is boiled in the same copper kettles and bottom fermented by ...

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"“Schlenkerla Helles” is brewed with fine Bavarian aroma hops from the area around the city of Nürnberg. It's lagered in century old caves underneath the historic Schlenkerla brewery and maltings. Schlenkerla Helles is boiled in the same copper kettles and bottom fermented by the same yeast as the historic Schlenkerla Smokebeer. Its subtle smokiness without using smoke malt makes “Helles Schlenkerla Lager” a unique representative of the classic lager beer style “Bavarian Helles”" Commercial Description

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Style:
Helles

Helles
Developed by Bavarians in response to the popularity of Bohemian Pilsner, Helles means “pale” in German. It’s clean and balanced, with a light color. 
Appearance 
Helles beer has a pale straw color and is clear with a thick, long lasting head.

Aroma/Flavor ...
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Helles
Developed by Bavarians in response to the popularity of Bohemian Pilsner, Helles means “pale” in German. It’s clean and balanced, with a light color. 
Appearance 
Helles beer has a pale straw color and is clear with a thick, long lasting head.

Aroma/Flavor
Helles has a clean, mild malt-accented aromas.  It may be slightly sulfurous. 

The style is clean, balanced and delicate.  It’s medium bodied—the relatively high protein levels contribute to a fuller body than might be expected from its color. There is muted hop character.  The water in Southern Bavaria is medium hard, and the harder the water, the more perceived hop bitterness.  The finish is malty and dry, but not astringent. 

Ingredients 
The foundation of Helles is North American two-row or Pils pale malt based on Harrington or Klages.  They give Helles its body, pale color and light flavor. Noble hop varieties can include Hallertauer Muttelfruh, Tettnanger and Hersbrucker or North American Mt. Hood.  Any hop varieties that add strong, spicy, citrus, acrid, floral or piney notes must not be used, as these would ruin the balanced flavor profile of Helles. 
Bavarian-style lager yeast of the Saccharomyces uvarum family are used, which are slow acting and contain some clarifying agents.  Helles can be made with only one variety of hop and one variety of malt, but must be of higher quality that are native to the Bavarian region. 
Helles is lagered near the freezing point between 4 to 6 weeks on the yeast to bring out its delicacy and softness.  This allows the yeast to reabsorb its less attractive metabolic byproducts, including the small amount of diacetyl—the flavor compound found in most beers imparting butterscotch characteristics—it produces. It also prevents the oxidation of ethanol into aldehydes, which can give the beer an undesirable green apple aroma and allows the beer to keep longer. 
Glassware and Serving Temperature 
At Hay Merchant, we serve this style in an American Pint poured from our lager cooler at 35°-37° F.

Stats
Beers of this style are most often 4.7%-5.4% ABV and 18-25 IBU. 

Example
Great examples of this style are Victory Lager and Saint Arnold Summer Pils. 

History 
Bavarian brewing laws have played an important role in bringing about the Helles style.  The influential 1516 Reinheitsgebot demanded that brewers use only barley, hops and water (yeast was not yet understood), and the 1553 summer brewing prohibition that prohibited brewing in the summer months had the unintended consequence of making all Bavarian brews lagers since ale yeasts stayed dormant during the cold months when brewing was allowed. 
Clearer, lighter beers became more popular as Bavarians made a late transition from traditional gray beer steins called Keferlohers to modern glassware. This was initially met with resistance from traditionalists who only considered dark beer to be authentically Bavarian. 
In 1833, Gabriel Sedlmayr (the younger) of the Spaten Brewery and Anton Dreher of the Dreher Brewery in Vienna toured England to study their most recent advances in brewing—including Daniel Wheeler’s 1818 patented metal drum for drying grain that allowed for the slow controlled drying process Helles needs to achieve its very pale malt. Another event that led to the development of Helles was Spaten’s modernization of their brewery with German engineer Carl von Linde’s 1873 invention of a refrigeration system for fermentation tanks.  Spaten could then control the fermentation and conditioning of their beers and produce top quality lagers year round. 
In 1878, Bavarian Lorenz Enzinger invented mechanical beer filtration that removed yeast cells and other suspended particles from the finished beer.  In 1872, a golden yellow brew labeled “Marzen-Bier” was released by Franziskaner-Leist-Brauerei of Munich, followed by Hacker-Brauerei’s Muncher Gold in 1893. After market testing in Hamburg, Spaten released Helles Lagerbier on June 20, 1895, in Munich. Northern Germans adopted the Helles style with more battering hops to produce the German Pilsner.  There is also a stronger version called Bavarian Export, which is around 5.5% ABV. 
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Brewery:
Aecht Schlenkerla Rauchbier

Dominikanerstrasse 6
Bamberg, 96049

http://www.schlenkerla.de/indexe.html

The historic smoked beer brewery Schlenkerla is located in the middle of the old part of Bamberg.  Bamberg's specialty, the original Schlenkerla Smokebeer, is still being tapped directly from the wooden barrel according to old tradition.

Its smoky flavor is achieved by exposing the ...

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The historic smoked beer brewery Schlenkerla is located in the middle of the old part of Bamberg.  Bamberg's specialty, the original Schlenkerla Smokebeer, is still being tapped directly from the wooden barrel according to old tradition.

Its smoky flavor is achieved by exposing the malt to the intense, aromatic smoke of burning beechwood logs at the Schlenkerla maltings. After mixing it with premium-class hops in the brew, it matures in 700-year-old cellars into a mellow beer. 

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11 Below Brewing Company Hipster Sauce IPA Hop-a-licious 45 6.50
11 Below Brewing Company Hipster Sauce IPA Hop-a-licious 45 6.50

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

11 Below Brewing Company Hipster Sauce

Lots of orange, grapefruit zest on the nose. Big juicy citrus on the palate with a balanced back bone.

Lots of orange, grapefruit zest on the nose. Big juicy citrus on the palate with a balanced back bone.

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Style:
IPA

IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category ...
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IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

Aroma/Taste
A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
Ingredients
IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
Examples
Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

History 
The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
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Brewery:
11 Below Brewing Company

6820 Bourgeois Rd
Houston, TX 77066

http://11belowbrewing.com/

11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with ...

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11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with three beers: 7-Iron, a hoppy session; Oso Bueno, an American Amber; and Color Blind, a Red IPA. 

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Eureka Heights Brewing Company Holly Jolly Jorts Spiced Ale Oddly Delicious None 7.30
Eureka Heights Brewing Company Holly Jolly Jorts Spiced Ale Oddly Delicious None 7.30

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Eureka Heights Brewing Company Holly Jolly Jorts

This snickerdoodle-ish Golden Ale is brewed with Golden Promise malt, Madagascar Vanilla, Cinnamon and Lactose.

This snickerdoodle-ish Golden Ale is brewed with Golden Promise malt, Madagascar Vanilla, Cinnamon and Lactose.

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Style:
Spiced Ale

Brewery:
Eureka Heights Brewing Company

941 W 18TH ST
Houston, Texas 77008

http://www.eurekaheights.com/

New brewery in the Heights

New brewery in the Heights

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Sierra Nevada Hop and Sour Sour Ale Sour and Funky 9 4.40
Sierra Nevada Hop and Sour Sour Ale Sour and Funky 9 4.40

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Sierra Nevada Hop and Sour

Citrus sour on the nose and palate. Good balanced hop presence with out being bitter.

Citrus sour on the nose and palate. Good balanced hop presence with out being bitter.

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Style:
Sour Ale

Brewery:
Sierra Nevada

1075 E. 20th St.
Chico, CA 95928

http://www.sierranevada.com/

In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among ...

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In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among the best brewed anywhere in the world.” 

Ken’s passion for brewing began when a friend’s father showed him the basics of homebrewing. Using homemade equipment, he began brewing five-gallon batches of beer on his own and soon became a proficient home brewer. 

In 1976, after studying chemistry and physics at Butte Community College and California State University, Chico, he opened his own store, The Home Brew Shop. There, he supplied Chico’s homebrewing community with equipment, materials and advice, but dreamed of opening his own brewery. 

Two years later, it was time to make the dream a reality. Ken cobbled together a brewery from dairy tanks, a soft-drink bottler and equipment salvaged from defunct breweries. Though the equipment was secondhand, he created a first-rate microbrewery. The ingredients were premium, including the copious quantities of hops that would become the brewery’s trademark. An avid backpacker, Ken named the new company for his favorite hiking grounds—the Sierra Nevada Mountains. 

On November 15, 1980, Sierra Nevada Brewing Co. brewed the first batch of what would soon become a landmark in American craft brewing: Sierra Nevada Pale Ale. Word spread quickly and over the next decade the demand for Sierra Nevada brews soon exceeded the brewery’s modest brewing capacity. Despite nearly constant additions to the brewery, Ken was soon back at the drawing board, planning a new brewery. In 1989, Sierra Nevada Brewing Co. moved to its current site. 

Ken traveled to Germany and brought back a used, traditional, 100-barrel copper brewhouse that became the heart of the new brewery. It met demand for a while, but the brewery soon needed to expand again. In 1997, he commissioned a new, larger brewhouse, and coaxed the original coppersmiths out of retirement to match new kettles to the originals. This expansion became the powerhouse that helped bring the brewery’s total capacity to more than 800,000 barrels per year. 

Building the new brewery afforded Sierra Nevada the opportunity to create two stunning showcases, both featuring exceptional dining, live music and its award-winning beers. The Sierra Nevada Taproom and Restaurant has become a destination in its own right. The brewery is also home to the 350-seat Big Room—a beautifully designed live music venue.

Sierra Nevada brewed one million barrels in 2014. Year round beers include Pale Ale (flagship), Torpedo® Extra IPA, Hop Hunter® IPA, Nooner® Pilsner, Porter, Stout, and Kellerweis® Bavarian-Style Wheat.

The soul of Sierra Nevada is the brewery's affinity for whole-cone hops and the special flavors and aromas they provide. Sierra Nevada uses more whole-cone hops than any brewery in the world. They love the aromas from dry-hopped beers so much that they created the revolutionary “Hop Torpedo,” a sleek, stainless steel device they use to gather the most hop flavor and aroma without imparting any excess bitterness.

In every aspect of the brewery, Sierra Nevada strives to be as environmentally responsible as possible. From recycling and composting to water treatment, bio-fuel production and water conservation, the brewery works hard to minimize its impact on the environment. In 2008, Sierra Nevada completed construction of one of the largest privately owned solar arrays in the country with more than 10,000 panels that provide nearly 20% of the brewery's total energy needs. 

In 2005, Sierra Nevada was the first brewery to install hydrogen fuel cells; the combination of the solar array and the fuel cell system generates more than half of the brewery’s energy needs on site. They also have an extensive water treatment program including our own wastewater treatment facility. 

Through extensive recycling, reuse and composting programs, the brewery is able to divert 99.8% of its solid waste from landfills. 

Sierra Nevada Brewing Co. was named a “Green Power Partner” in 2011 by the US Environmental Protection Agency (EPA) and "Green Business of the Year" in 2010 by the EPA for its practices in sustainability.

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Texas Leaguer Brewing Hot Stove American Porter Dark and Flavorful 55 7.50
Texas Leaguer Brewing Hot Stove American Porter Dark and Flavorful 55 7.50

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Texas Leaguer Brewing Hot Stove

Roasty with notes of chocolate, cocoa, and espresso. 

Roasty with notes of chocolate, cocoa, and espresso. 

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Style:
American Porter

Porter
Porter is a dark style of beer developed in London from well-hopped beers made from brown malt.
Appearance
Porters are medium brown to very dark brown, often with ruby or garnet-like highlights. They can approach black in color. Clarity may be difficult to discern ...
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Porter
Porter is a dark style of beer developed in London from well-hopped beers made from brown malt.
Appearance
Porters are medium brown to very dark brown, often with ruby or garnet-like highlights. They can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque, it will be clear (particularly when held up to the light). There is a full, tan-colored head with moderately good head retention.

Aroma/Taste
A roasty aroma—often with a lightly burnt, black malt character—is noticeable and may be moderately strong. Optionally, it may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma is low to high (U.S. or U.K. varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl is low to none.
Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level and attenuation. It may have a sharp character from dark roasted grains, although taste is not overly acrid, burnt or harsh. There is medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (U.S. or U.K. varieties) and balances the roasted malt flavors. Diacetyl is low to none. Fruity esters are moderate to none. It has medium to medium-full body and moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. It may have a slight astringency from roasted grains, although this character is not strong. 
Ingredients
Porters may contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently found in U.K. or U.S. varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean in U.S. versions or characterful in English varieties.
Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 4%-7% and an average IBU range of 25-50.
Examples
Great examples of this style are Anchor Porter, Deschutes Black Butte and (512) Pecan porter.

History 
Porter has a very distinct origin and reason for being created. There were three types of beer available in London in the early 1700s: Strong ale, Common Ale and Stale Ale. Common Ale was the “running beer,” made after a Strong Ale in the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength). Stale Ale was what was left in a cask after it had gone stale. These three types of beer were very inconsistent. In order to create a consistent product, they were often all mixed together to order and called “Three Threads.” In 1722, Ralph Harwood, Proprietor of The Bell Brewhouse, created a beer that had all the characteristics of three threads but was from one cask. It was nicknamed Porter by the Publicans because Porters were his best customers for the new beer.
Porter was the beer that allowed England to creep ahead of other countries in the brewing world. It was inexpensive to brew and was able to age. It was a beer for and from the industrial revolution. The most successful Porter brewer of the 1700s was Samuel Whitbread of London, who started brewing in 1742.
Porter was commonly imported to the American Colonies until the 1760s, when tensions rose between England and the colonies, and American brewers had to take up the slack. Porter was George Washington's preferred beer.
In 1817, with the advent of Black Patent Malt, Porter gained its darker color and went from a brown beer to a black beer. Guinness actually started as a porter brewer before stouts branched off of Porters and were among the first to use Black Patent Malt.
Porter was a major part of the beer industry in England from its inception. Though, starting in the 1830s, its popularity declined as many people started drinking more pale ale and Gin. By the 1930s English Porter a had almost entirely disappeared.  It finally disappeared in Ireland in 1972.
There has been a renaissance of Porter in recent years due to the growing craft beer scene in America.  Yuengling, however, has made porter since the 1870s (other than the interruption of prohibition) and still makes Porter today.
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Brewery:
Texas Leaguer Brewing

Avery Brewing Company Insula Multos Collibus Wild Ale Advanced Sour-ology None 9.70
Avery Brewing Company Insula Multos Collibus Wild Ale Advanced Sour-ology None 9.70

Glassware

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Avery Brewing Company Insula Multos Collibus

Sour with Flavors of Cherries and Notes of Bourbon, Oak, and Vanilla 

Sour with Flavors of Cherries and Notes of Bourbon, Oak, and Vanilla 

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Style:
Wild Ale

Brewery:
Avery Brewing Company

4910 Nautilus Ct
Boulder, CO 80301

http://averybrewing.com/

In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the ...

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In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. 

Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production. In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located. Even after 21 years, Avery is still a relatively small operation with a limited national footprint.  We’re lucky Avery has been in the Texas market for many years.

These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout. It wasn’t until 1995 that Avery released Avery IPA. In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world.

It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today.  Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the Russian Imperial Stout ascended to the throne and is one of Hay Merchant’s favorite Avery beers. Avery’s first experiments with barrel aging began in 2004, along with the release of the Maharaja, a 120 IBU 10.5% monster of an Imperial IPA.

In recent years, Avery has become known for its sour barrel-aged beers. The first beer in the series, Barbant, was released and was limited to 694 cases. It was an ale pitched with Brett and aged for 9 months in Zinfandel barrels. Anvil Bar and Refuge (Hay Merchant’s sister cocktail bar) was one of the only bars in Texas to get a case of this very rare beer.  Over the last few years, Avery has released a few of these beers a year, and each one is different.

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Clown Shoes Josh the Guava King Imperial IPA Hop-a-licious None 8.00
Clown Shoes Josh the Guava King Imperial IPA Hop-a-licious None 8.00

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Mosaic +

Flavor: Tropical fruits and blueberry notes

Aroma: Complex tropical flavors with some citrus and berry notes.

Alpha Acids: 11.5 - 13.5%               

Beta Acids: 3.2 - 3.9%          

Aroma

Malt Variety

Clown Shoes Josh the Guava King

Brewed with fresh guava puree and dry-hopped with Mosaic hops.

Brewed with fresh guava puree and dry-hopped with Mosaic hops.

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Style:
Imperial IPA

Imperial IPA
The style is a recent American innovation reflecting the trend of American craft breweries to satisfy their customer’s appetite for more and more hops in their beer. The adjective “Imperial” is arbitrary and simply implies a stronger version of an American IPA ...
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Imperial IPA
The style is a recent American innovation reflecting the trend of American craft breweries to satisfy their customer’s appetite for more and more hops in their beer. The adjective “Imperial” is arbitrary and simply implies a stronger version of an American IPA. “Double," “extra," “extreme” or any other modifier can also be used.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The appearance ranges from golden amber to medium reddish copper. Imperial IPAs are clear with a good head stand with off-white color.

Aroma/Taste
The hop aroma is prominent to intense and can be derived from American, English and Noble varieties. Most versions are dry-hopped and can have an additional resinous or grassy aroma.
The hop flavor is strong and complex and can reflect the use of American, English or Noble hop varieties. There is high to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor will be low to medium and is generally clean and malty, although some caramel flavors are acceptable. A long, lingering bitterness is usually present in the aftertaste. There is a medium dry to dry finish. A clean, smooth, alcohol flavor is usually present.
Ingredients
The ingredients of Imperial IPAs are the same as American IPAs with twice the hops: Pale Ale malt, generally American 2-row, American hops and American yeast mashed at lower temperatures to help with high yeast attenuation. The use of brewing sugar is acceptable, as is the use of alternative hop products. 
Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint or tulip, depending on alcohol content, poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 7.5%-10% and an average IBU range of 80-100. If the ABV is greater than 10 percent, the alcohol will mask the hops.
Examples
A great example of this style is Avery Majaraja. 

History 
The first true Double IPA was brewed by Vinnie Cilurzo at Blind Pig Brewing (Now at Russian River) in 1994. Rouge also began brewing Imperial IPA in the early 1990s. Double IPA was officially recognized as a beer style at the Great American Beer Festival in 2003.  
The “imperialization" of the IPA led to other “imperial styles,” making the word imperial the accepted descriptor for any bigger spin on a classic style. 
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Brewery:
Clown Shoes

23 Hayward Street
Ipswich, MA 01938

http://www.clownshoesbeer.com/

The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of ...

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The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of the owners, became interested in the craft beers he was bringing in. They started to talk about the idea of making their own beer, and then the realization clicked...they already had a distribution license. They could make a beer and distribute it! They initially contacted a few breweries to work with and Mercury Brewing Company, brewers of Ipswich Ales, stepped to the plate with open arms. Head Brewer Dan Lipke was the perfect match because he didn't merely listen to what Berman and Dooley were saying, he really understood what they wanted out of the brand. 


What really sums up Clown Shoes is how they look at beer. Their goal: "To bring fresh, local and innovative beers to the folks without pretension. Ultimately, if we can make beer that people enjoy we have accomplished our goal." 

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Brauerei Heinrich Reissdorf Kölsch Kolsch Sociable and Refreshing None 4.80
Brauerei Heinrich Reissdorf Kölsch Kolsch Sociable and Refreshing None 4.80

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Brauerei Heinrich Reissdorf Kölsch

"These days Reissdorf Kolsch has almost reached a "cult status" with beer connoisseurs around the world looking at it as a "well preserved secret". Top fermentation lasts for about eight days with another four weeks of cold conditioning following. "Reissdorf Kolsch" is designed to be ...

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"These days Reissdorf Kolsch has almost reached a "cult status" with beer connoisseurs around the world looking at it as a "well preserved secret". Top fermentation lasts for about eight days with another four weeks of cold conditioning following. "Reissdorf Kolsch" is designed to be pale of color, soft on the palate, restrained on fruitiness, with a delicate dryness in the finish. "Reissdorf Kolsch" is a "session style" beer served in its typical 7 oz. glass in the wee-hours after work.

Another tradition unique to this beer style is its method of serving. Small wooden casks brought up to the pub via dumb waiter and placed on the bar counter are gravity -dispensed into narrow, cylindrical glasses (20 cl) called " Stangen" to expedite the pouring of the beer as well as to reduce the waiting time for impatient guests." Commercial Description

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Style:
Kolsch

Kolsch
Kolsch is a young style in the beer world, recognized only for the last 100 years or so. It’s a crisp, clean, delicately balanced beer with very subtle fruit flavors and aromas.

Appearance 
The appearance of Kolsch is very pale or light gold ...

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Kolsch
Kolsch is a young style in the beer world, recognized only for the last 100 years or so. It’s a crisp, clean, delicately balanced beer with very subtle fruit flavors and aromas.

Appearance 
The appearance of Kolsch is very pale or light gold. Authentic versions are filtered to a brilliant clarity.

Aroma/Flavor
Kolsch has a pleasant, subtle fruit aroma from fermentation.  Sometimes there is a light sulfur character from the yeast. The lower fermention temperature forces the yeast to strugle and thus produce slightly sulfur off flavors. 

The style has a delicate flavor and a low to medium bitterness with a dryness and slight pucker in the finish, but no harsh dryness.  It is smooth and crisp in the mouth with a light to medium body.  It’s generally well attenuated, but not dry. It’s more malty than a Helles and less bitter than a Pilsner. 

Ingredients 
Kolsch is made with German noble hops and German Pils or pale malt. Traditionally, this style uses a step mash program—fermented at cool temperatures and lagered for at least a month. Kolsch yeast is top fermenting. It’s a hybrid because it uses an ale yeast but is lagered for as long as 10 weeks. 

Glassware and Serving Temperature 
Kolsch is classically served in a small 200mL straight-sided glass, but at Hay Merchant, we serve this style in an American Pint poured from our lager cooler at 35°-37° F.

Stats
Beers of this style are most often 4.4%-5.2% ABV and 20-30 IBU. 

Example
Great examples of this style are Sunner Kolsch and Saint Arnold’s Lawnmower. 

History 

Kolsch, recognized as a style only for the last 100 years, is the only beer with its own protected appellation and is restricted to the 20 or so producing breweries in and around Cologne.  Only 11 of these breweries make a Kolsch, and about 2.6 million barrels are produced a year in Cologne. Kolsch is also the name for the German spoken dialect in Cologne, which is most likely the origin of its name. 

Kolsch is a unique example of cooperation in brewing. The city of Cologne decided that instead of allowing the cities breweries compete against each other by brewing different styles they would all brew the same thing and compete against other cities and other regions.

Many American craft breweries make a Kolsch style because it’s a good gateway away from bland macro beers.
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Brewery:
Brauerei Heinrich Reissdorf

Emil-Hoffmann-Straße 4-10
Köln, 50996

https://www.reissdorf.de/

Founded on October 4, 1894 by Heinrich Reissdorf and his wife Gertrud in the city of Cologne (Köln), the Reissdorf brewery has established itself as the pre-eminent brewery of the classic Kölsch.

During the period of "promoterism" at the end of the 19th ...

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Founded on October 4, 1894 by Heinrich Reissdorf and his wife Gertrud in the city of Cologne (Köln), the Reissdorf brewery has established itself as the pre-eminent brewery of the classic Kölsch.

During the period of "promoterism" at the end of the 19th century, the breweries in Cologne sprang up like mushrooms. In this era, the Privat-brauerei Heinrich Reissdorf was founded. Its founder, Heinrich Reissdorf, derived from an old-established farmer family who were based in Zieverich as farriers and coach builders. A few years later, in 1905, the name Kölsch was established for the top-fermented Cologne beer-speciality. After Heinrich's death in 1901, Gertrud Reissdorf managed the brewery until 1908. The continuance of the company had never been in danger, though, since the Reissdorf couple had five sons: Johann Hubert, Heinrich, Hermann, Friedrich and Carl Reissdorf.

When the product range was diversified to further other styles of beer, the top-fermenting brewery was renamed to Brauerei Heinrich Reissdorf in 1923. Friedrich's two sons Hermann-Josef and Karl-Heinz led the company through economically difficult times after World War II, when 90 percent of the brewery was destroyed. Today, the business is continued in the fourth generation.

Due to a prosperous development of the Privat-Brauerei Heinrich Reissdorf, a new site for the brewery had to be found within the boundaries of the city of Cologne; therefore, the company purchased premises in an industrial park in Cologne-Rodenkirchen. With the new production facility, a brewery with most modern brewing technology was built, which meets the highest quality criteria.

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Brabandere Brewery (The Brewery Formerly Known as Bavik) Kwaremont Belgian Style Pale Ale Belgian Inspiration None 6.60
Brabandere Brewery (The Brewery Formerly Known as Bavik) Kwaremont Belgian Style Pale Ale Belgian Inspiration None 6.60

Glassware

Tulip

Bottle Size

SRM Value / Color

3 - 3 / Straw

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Brabandere Brewery (The Brewery Formerly Known as Bavik) Kwaremont

"Kwaremont blond is just like the killer climb of the Oude Kwaremont in the Flemish Ardennes: fiery and packed with character. This full malt beer delivers that jolt of liquid sugar you crave after pedalling your heart out." Commercial Description

"Kwaremont blond is just like the killer climb of the Oude Kwaremont in the Flemish Ardennes: fiery and packed with character. This full malt beer delivers that jolt of liquid sugar you crave after pedalling your heart out." Commercial Description

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Style:
Belgian Style Pale Ale

Brewery:
Brabandere Brewery (The Brewery Formerly Known as Bavik)

Rijksweg(B) 33
Bavikhove, 8531

http://www.brouwerijdebrabandere.be/home-en

The Brabandere Brewery (Brouwerij De Brabandere) was founded in 1894 and opened in 1895 by Adolphe De Brabandere in Bavikhove. In 1909, Joseph Brabandere took the brewery over and renamed it The Brewery of Saint Anthony and also expanded its production capacity. In 1950, other ...

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The Brabandere Brewery (Brouwerij De Brabandere) was founded in 1894 and opened in 1895 by Adolphe De Brabandere in Bavikhove. In 1909, Joseph Brabandere took the brewery over and renamed it The Brewery of Saint Anthony and also expanded its production capacity. In 1950, other family members took control of the brewery, changed the name back to Brabandere Brewery and began to open a large number of cafés and pubs. Bradandere expanded its own market base by making the brewery the sole supplier of product to those cafés.

In 1990, the family split the operations of the cafés and the brewery. The brewery was renamed again, this time taking inspiration from the town that had been home to the brewery for almost 100 years—Bavik. Over the next decade, the brewery made some large investments into the brewery itself, modernizing the brewery and expanding capacity, making it one of the largest family-owned breweries in Belgium.

In 2013, the fifth generation of the Brabandere family took over. The decision was made to once again use the family name, and thus the Brabandere Brewery was revived.

In Belgium, beers are traditionally known by their stand alone brand names and not by the brewery name. Brabandere brews  three main brands: Bavik, Wittekerke and Petrus. Bavik is best known for the Pilsner, a light, refreshing, slightly hopped bohemian rendition of the style. Wittekerke is the brand used to sell wheat beers. Petrus is the moniker that adorns the “special” beers—usually higher in alcohol or anything different from the core brand of that particular brewery, not always referring to the same style of beer. The most notable beer from the Petrus line is the Aged Pale: 100 percent pale malts, dry hopped and aged for at least 18 months in large wooden fermenters. This beer is light in body but aggressively sour in taste—a Hay Merchant favorite.

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BFM (Brasserie des Franches Montagnes) L'Abbaye de Saint Bon-Chien Wild Ale Sour and Funky None 11.00
BFM (Brasserie des Franches Montagnes) L'Abbaye de Saint Bon-Chien Wild Ale Sour and Funky None 11.00

Glassware

Sour

Bottle Size

SRM Value / Color

24 - 29 / Ruby Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

BFM (Brasserie des Franches Montagnes) L'Abbaye de Saint Bon-Chien

"Boldly treading the boundary between port, wine and beer, l'Abbaye de Saint Bon-Chien is a unique ale aged in wooden casks which have been used for several years before to age Merlot, Merlot Cabernet, Whisky and then Grappa. It manages to merge into L ...

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"Boldly treading the boundary between port, wine and beer, l'Abbaye de Saint Bon-Chien is a unique ale aged in wooden casks which have been used for several years before to age Merlot, Merlot Cabernet, Whisky and then Grappa. It manages to merge into L'Abbaye all the complex aromas of a vintage red wine along with the delicate harmony and flavors of the wood and its former contents. This process requires close monitoring of the beer's evolution. The final version is blended from different casks, to ensure optimal balance, complexity and enjoyment! Thus named in fond memory of Bon-Chien, the late brewery cat, deceased in June 2005, whose antics were very popular with brewery visitors" Commercial Description

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Style:
Wild Ale

Brewery:
BFM (Brasserie des Franches Montagnes)

Ch. des Buissons 8
Saignelégier, CH-2350

http://www.brasseriebfm.ch/en/

Jérôme Rebetez concocted the first batches of beer in his parents’ kitchen. Enthusiastic about his results, he decided to present some of his creations at the “Swiss Homebrewing Trophy” contest. Apparently, he wasn’t the only one who enjoyed his brews; the judges ...

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Jérôme Rebetez concocted the first batches of beer in his parents’ kitchen. Enthusiastic about his results, he decided to present some of his creations at the “Swiss Homebrewing Trophy” contest. Apparently, he wasn’t the only one who enjoyed his brews; the judges at the contest awarded Jérôme the first place.

At 23, with a bachelor in enology, Jérôme Rebetez aspired to open up a brewery in his home region of Franches Montagnes. Full of passion but without any cash, Jérôme Rebetez decided to create beers with atypical character. He won the televised competition "Le rêve de vos 20 ans," which allowed him to establish La Brasserie des Franches-Montagnes in Saignelégier, Jura, with the obtained cash. With its spirited image, BFM was positioned as a pioneer in Swiss artisan brewing, crafting finesse beers that are complex with a great corps.

Jérôme Rebetez uses ingredients chosen to guarantee the highest quality. They are always original and sometimes tricky to mix like Sarawak pepper, sage or other spices. He built a reputation for crafting rich beers with complex bouquets, remarkable tastes and long finishes. 

L’Abbaye de Saint Bon-Chien, a BFM specialty that matures in oak barrels for 12 months, was mentioned in The New York Times as the one of the best barley wines in the world.

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Brooklyn Brewery Lager Vienna Lager (Amber Lager) Malty, Toasty, and Nutty 33 5.20
Brooklyn Brewery Lager Vienna Lager (Amber Lager) Malty, Toasty, and Nutty 33 5.20

Glassware

American Pint

Bottle Size

SRM Value / Color

9 - 11 / Pale Amber

Original Gravity

13.000 plato

Final Gravity

None plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Hallertau Mittelfruh-German +

Flavor: Slightly spicy but clean bitterness

Aroma: Mild and spicy with floral tones

Alpha Acids: 3 - 5.5%                                  

Beta Acids: 3 - 5%                

Aroma 

Vanguard +

Flavor: Fine bittering with floral and slightly piney notes.

Aroma: Very subtle spice and floral tones. Earthy and herbal as well.

Alpha Acids: 5 - 6%                         

Beta Acids: 5 - 7%                

Aroma

Malt Variety

2-Row Malt +

Brooklyn Brewery Lager

"In the late 1800’s Brooklyn was one of the largest brewing centers in the country, home to more than 45 breweries. Lager beer in the “Vienna” style was one of the local favorites. Brooklyn Lager is amber-gold in color and displays a firm malt ...

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"In the late 1800’s Brooklyn was one of the largest brewing centers in the country, home to more than 45 breweries. Lager beer in the “Vienna” style was one of the local favorites. Brooklyn Lager is amber-gold in color and displays a firm malt center supported by a refreshing bitterness and floral hop aroma. Caramel malts show in the finish. The aromatic qualities of the beer are enhanced by “dry-hopping”, the centuries-old practice of steeping the beer with fresh hops as it undergoes a long, cold maturation. The result is a wonderfully flavorful beer, smooth, refreshing and very versatile with food. Dry-hopping is largely a British technique, which we’ve used in a Viennese-style beer to create an American original." Commercial Description

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Style:
Vienna Lager (Amber Lager)

Vienna Lager is a classic German lager. It was very common in the years after its first release in 1840, but it has become somewhat rare.

Appearance 
The lager should be light reddish amber to copper color with bright clarity and a large off-white, persistent ...

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Vienna Lager is a classic German lager. It was very common in the years after its first release in 1840, but it has become somewhat rare.

Appearance 
The lager should be light reddish amber to copper color with bright clarity and a large off-white, persistent head.

Aroma/Flavor
The beer should have a moderately rich German malt aroma (of Vienna and/or Munich malt). It has clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none.

On the palate, soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. There is toasted character from the use of Vienna malt, but no roasted or caramel flavor. The finish is fairly dry, with both malt and hop bitterness present in the aftertaste.

Ingredients 
As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably Noble varieties). It’s made with moderately hard, carbonate-rich water. Some caramel malts and/or darker malts may be used to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. 

Glassware and Serving Temperature 
At Hay Merchant, this style of beer is served in an 16oz American Pint. We store and serve the beer from our lager cooler at 35° F.

Stats
Vienna ranges in the high 20s (IBU). Vienna Lagers are also lightly darker then the similar Märzen (11-14 SRM compared to 9-13 SRM, but noticeable lighter then than dark lagers of the time (40 SRM). 

History 
Vienna lagers and Märzen are very closely related. Both beers were brought to the market in 1841, one year before Pilsner made it appearance. The two brewers that invented the styles (Vienna lagers and Märzen) were close friends and helped each other develop the two different styles. Vienna Lager was developed by Anton Dreher. who owned the Schwechat Brewery near Vienna. Märzen was developed by Gabriel Sedlmayr.

Prior to the development of Vienna lagers, Märzen and Pilsner in the early 1840s all German lagers were a shade of dark brown, due to the malts brewers were using. Prior to 1840, all German malts were dried using a direct fire method. This technique used open flame to heat the stone floor of the malt kiln. The resulting malts were unevenly roasted. Some kernels were very dark, while others were light. Some kernels were very dry, and others still had fairly high moisture content.

In the early 1800s, the British developed a way to dry malts using an indirect method. By using heated air instead of direct flame, the malt could be completely dried without burning or even darkening. The result was pale malt. The British used pale malt to start brewing beers like Pale Ale.

In 1833, Dreher and Sedlmayr went on a fact-finding mission to the United Kingdom. Some people would call the trip an exercise in industrial espionage; others would call it smart business. Call it what you may, but upon their return to their respective breweries, they quickly adopted the British method of malt drying.

Using these new methods, Dreher released a completely new beer: Vienna Lager, which had medium body and full malty flavor (typical Central Eurpean).  Vienna finishes much dryer then Märzen with a higher level of bitterness up front. 

The unique blend of British influence and German flavor led to the invention of a new beer style and a new type of malt. While Vienna Lager is rare today, Vienna malt is still widely used.

Strangely enough, Vienna Lagers are most commonly found in Mexico. This might have to do with the very brief period from 1864-1867 that Archduke Ferdinand Maximillian Joseph ruled Mexico as Maximilian I, Emperor of Mexico. Unfortunately, high quality examples of this style no longer exist even in Mexico due to the industrial scaled production methods employed. 

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Brewery:
Brooklyn Brewery

79 N 11th St.
Brooklyn, NY 11249

http://brooklynbrewery.com/

In 1984, Steve Hindy ended a five and a half-year tour as the Middle East Correspondent for the Associated Press where he covered wars and assassinations in Iran, Iraq, Lebanon, Syria, Egypt and Sudan. On his last night in Beirut, his hotel was hit by ...

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In 1984, Steve Hindy ended a five and a half-year tour as the Middle East Correspondent for the Associated Press where he covered wars and assassinations in Iran, Iraq, Lebanon, Syria, Egypt and Sudan. On his last night in Beirut, his hotel was hit by a mortar barrage. Steve picked up a still-warm piece of shrapnel as a memento, packed up his family and returned to New York City. During his years in the Middle East, Steve befriended diplomats based in Saudi Arabia, where Islamic law prohibits alcoholic beverages. The envoys were avid homebrewers and happily plied Steve with their flavorful beers. Returning to live in Brooklyn and editing foreign news for Newsday, Steve started brewing at home. Eventually, he enlisted his downstairs neighbor, banker Tom Potter, and they set out to establish the Brooklyn Brewery. Steve placed that shrapnel on his desk as a reminder of his days in the Middle East, where it still sits today.

Steve and Tom commissioned fourth-generation brewmaster William M. Moeller, a former head brewer at Philadelphia’s Schmidt Brewery, to brew Brooklyn Lager at the FX Matt Brewery in Utica, New York. Moeller pored over the brewing logs of a grandfather of his who had brewed in Brooklyn at the turn of the last century to develop a recipe for Brooklyn Lager. The result was an all-malt lager beer with a tangy aroma created by “dry-hopping,” an age-old technique of adding hops during the maturation process to create a robust aroma. Brooklyn Lager made quite a splash in the 1980s beer scene in New York City, dominated by the light, rice and corn lagers sold by Budweiser, Miller and Coors.

In 1988, Steve and Tom delivered their first cases of beer, and flickerings of brewed glory began to appear in Brooklyn once again. Word started to spread that the two men could be found at bars and restaurants pouring this (relatively) shocking concoction that was darker than Heineken and smelled strongly of hops, of all things.

In 1994, Garrett Oliver was brought on board as brewmaster to helm the brewing program and work on establishing the brand new Williamsburg brewhouse. Garrett began homebrewing in the 1980s after living in England for a time, where he discovered cask-fermented real ale in between gigs managing rock bands. Garrett’s talents and personal flair led to his tenure as President of the New York City Homebrewer’s Guild, where he met Steve Hindy. Whether or not Garrett was wearing a cape (a matter of mild contention between the two men to this day), this meeting included Garrett describing the recipe that would become Brooklyn Black Chocolate Stout. Not long after, Garrett left his post as brewmaster of Manhattan Brewing to cross the East River and join Brooklyn Brewery. On May 28, 1996, Mayor Rudy Giuliani cut the ribbon at the grand opening of the new Brooklyn Brewery brewhouse, Tasting Room and offices in Brooklyn.

Garrett went on to develop recipes from Black Chocolate Stout to East IPA, seasonal favorites to limited run Brewmaster’s Reserve releases. His beers and his books - including The Good Beer Book, The Brewmaster’s Table and The Oxford Companion to Beer - have won many international awards, including the 2014 James Beard Award for Outstanding Wine, Beer or Spirits Professional. To this day Garrett serves as brewmaster as well as juggling a demanding international travel schedule to teach and learn new brewing techniques.

2003 was a year of big changes for Brooklyn Brewery. Years of growth made the brewery large enough to be taken seriously by big distributors, so the distribution arm of Brooklyn Brewery was sold off. Tom, who had been heavily involved in the distribution division for the previous fifteen years, decided the time was right for him to retire and sold his shares to the Ottaway family. (Not long after, Tom grew bored with retirement and filled his time by founding the New York Distilling Company not far from the Brooklyn Brewery.) The Ottaways were longtime friends and early investors, spreading from David Ottaway’s days in the Middle East as a Washington Post reporter alongside Steve Hindy.

David Ottaway’s two sons, Eric and Robin, had run the Brooklyn Brewery’s Massachusetts distribution company before it was sold in 2002. In 2014, Steve announced that the Ottaway brothers were assuming official leadership roles in the brewery, with Eric serving as CEO and Robin as President. All three continue to be highly involved in daily life at the brewery, which continues to be independently owned to this day.

Today, the Brooklyn Brewery is continuing to thrive, spreading good beer around the world. Bars and restaurants from Texas to Sweden to Australia proudly pour Brooklyn beer and display its iconic logo in great cities and far-flung reaches. Here in Brooklyn, Garrett and his team push the boundaries of brewing with an expanded barrel aging program housed in the historic Brooklyn Navy Yard down the road from the brewery and an extensive roster of experimental batches tucked away for study (and tasting.) 

The brewery is also currently planning an expansion site to boost production and send even more beer to old and new markets worldwide. 

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(512) Brewing Company Lambicus IPA Cask Conditioned None 6.80
(512) Brewing Company Lambicus IPA Cask Conditioned None 6.80

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Columbus +

Flavor: Strong earthy flavors with some spice. Very bitter bite.

Aroma: Earthy aroma with some hints of citrus.

Alpha Acids: 14 - 16%         

Beta Acids: 4 - 5%                            

Dual Purpose

Glacier +

Flavor: Lots of fruitiness, pear, apricot and orange

Aroma: Pleasant earthy and herbal aromas, as well as citrus and fruity notes

Alpha Acids: 3.5 - 7.5%                   

Beta Acids: 5 - 9%                

Dual Purpose

Simcoe +

Flavor: Very unique blend of citrus and pine.

Aroma: Pine tree, citrus and passion fruit. Very unique.

Alpha Acids: 12 - 14%                     

Beta Acids: 4 - 5%                

Dual Purpose

Malt Variety

2-Row Malt +

Crystal +

Wheat +

(512) Brewing Company Lambicus

Their IPA with Brett added.

Their IPA with Brett added.

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Style:
IPA

IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category ...
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IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

Aroma/Taste
A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
Ingredients
IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
Examples
Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

History 
The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
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Brewery:
(512) Brewing Company

407 Radam
Austin, TX 78745

http://www.512brewing.com/

(512) Brewing Company is a microbrewery located in the heart of Austin. Owner Kevin Brand, with an engineering degree and a background in medical devices, is a self-taught brewer.  (512), named for the Austin area code, brews for the community using as many local, domestic ...

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(512) Brewing Company is a microbrewery located in the heart of Austin. Owner Kevin Brand, with an engineering degree and a background in medical devices, is a self-taught brewer.  (512), named for the Austin area code, brews for the community using as many local, domestic and organic ingredients as possible. (512) beers are built on old world English and Belgian styles, enhanced to celebrate bold domestic ingredients.

Flagship beers include Wit, Pale, IPA and Pecan Porter.  Limited beers include (512) Black IPA, (512) Bruin, (512) Whiskey Barrel Aged Double Pecan Porter and more.

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11 Below Brewing Company Lame Duck American Pale Ale Cask Conditioned 45 5.50
11 Below Brewing Company Lame Duck American Pale Ale Cask Conditioned 45 5.50

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

11 Below Brewing Company Lame Duck

"You're eyes aren't deceiving you; this is a dry-bodied, hop-forward pale ale with refreshing citrus notes provided by hops from down under" Commercial Description

"You're eyes aren't deceiving you; this is a dry-bodied, hop-forward pale ale with refreshing citrus notes provided by hops from down under" Commercial Description

read less

Style:
American Pale Ale

American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and ...
read more
American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The appearance is pale golden to deep amber with a moderately large white to off-white head with good retention. It’s generally clear or slightly hazy.

Aroma/Taste
The hop aroma is usually moderate to strong with a citrus character. There is low to moderate maltiness with bready, toasty or biscuity aromas. Fruity esters range from moderate to none. Dry hopping may add grassy notes.
The style has a moderate to high hop flavor, often showing citrusy American hop character.  Low to moderately high lean malt character supports the hop presentation and may optionally show small amounts of specialty malt character such as bready, toasty or biscuity notes. Fruity esters are moderate to none. Moderate to high hop bitterness often lingers in the finish. American Ale yeast adds a very clean fermentation with a very light fruitiness. The mouthfeel has a medium light to medium body. Carbonation is moderate to high with an overall smooth finish without astringency.  The result is a refreshing and hoppy beer with sufficient supporting malt.
Ingredients
American Pale Ales contain Manly Pale Ale Malt, generally American 2-Row, American hops and American Ale yeast.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 4.5%-6.2% and an average IBU range of 30-45.
Examples
Great examples of this style include Sierra Nevada Pale Ale, Stone Pale Ale and Left Hand Brewing Jackman’s Pale Ale.

History 
The American style evolved alongside the evolution of microbreweries. Wanting more flavor in their beer, Americans embraced hop character with abundant citrus and piney flavors. The beer is based on bitterness with a floral aroma. The style was the first widespread use of the 4 Cs in American Hops: Cascade, Centennial, Chinook and Columbus.
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Brewery:
11 Below Brewing Company

6820 Bourgeois Rd
Houston, TX 77066

http://11belowbrewing.com/

11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with ...

read more

11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with three beers: 7-Iron, a hoppy session; Oso Bueno, an American Amber; and Color Blind, a Red IPA. 

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Avery Brewing Company Lunctis Viribus Wild Ale Advanced Sour-ology None 5.40
Avery Brewing Company Lunctis Viribus Wild Ale Advanced Sour-ology None 5.40

Glassware

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Avery Brewing Company Lunctis Viribus

50% ale aged in Tequila barrels and 50% ale aged in Cabernet Sauvignon barrels 

50% ale aged in Tequila barrels and 50% ale aged in Cabernet Sauvignon barrels 

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Style:
Wild Ale

Brewery:
Avery Brewing Company

4910 Nautilus Ct
Boulder, CO 80301

http://averybrewing.com/

In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the ...

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In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. 

Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production. In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located. Even after 21 years, Avery is still a relatively small operation with a limited national footprint.  We’re lucky Avery has been in the Texas market for many years.

These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout. It wasn’t until 1995 that Avery released Avery IPA. In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world.

It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today.  Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the Russian Imperial Stout ascended to the throne and is one of Hay Merchant’s favorite Avery beers. Avery’s first experiments with barrel aging began in 2004, along with the release of the Maharaja, a 120 IBU 10.5% monster of an Imperial IPA.

In recent years, Avery has become known for its sour barrel-aged beers. The first beer in the series, Barbant, was released and was limited to 694 cases. It was an ale pitched with Brett and aged for 9 months in Zinfandel barrels. Anvil Bar and Refuge (Hay Merchant’s sister cocktail bar) was one of the only bars in Texas to get a case of this very rare beer.  Over the last few years, Avery has released a few of these beers a year, and each one is different.

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Firestone Walker Brewing Company Mind Haze IPA Hop-a-licious 40 6.20
Firestone Walker Brewing Company Mind Haze IPA Hop-a-licious 40 6.20

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Cashmere +

Flavor: Strong Herbal notes with melon and citrus characteristics

Aroma: Mild herbal aroma

Alpha Acids: 7.7 - 9.1%       

Beta Acids: 6.4 - 7.1%                      

Dual Purpose

El Dorado +

Flavor: Sharp citrus bitterness with tropical fruits like mango and apricot.

Aroma: Dried fruit aroma

Alpha Acids: 14 - 16%                     

Beta Acids: 7 - 8%                

Dual Purpose 

Mandarina Bavaria-German +

Flavor: Strong orange citrus and very crisp fruitiness

Aroma: Very strong tangerine and citrus notes

Alpha Acids: 7 - 10%                                   

Beta Acids: 5 - 6.5%             

Aroma

Mosaic +

Flavor: Tropical fruits and blueberry notes

Aroma: Complex tropical flavors with some citrus and berry notes.

Alpha Acids: 11.5 - 13.5%               

Beta Acids: 3.2 - 3.9%          

Aroma

Malt Variety

2-Row Malt +

Munich +

White Wheat +

Firestone Walker Brewing Company Mind Haze

In the words of Brewmaster Matt Brynildson, “Mind Haze offers the best of what you expect from a hazy IPA. But we’re going about it a little differently, and that’s what gives Mind Haze its own unique signature. We’re finally ready to ...

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In the words of Brewmaster Matt Brynildson, “Mind Haze offers the best of what you expect from a hazy IPA. But we’re going about it a little differently, and that’s what gives Mind Haze its own unique signature. We’re finally ready to do a hazy IPA the Firestone way.”

read less

Style:
IPA

IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category ...
read more
IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

Aroma/Taste
A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
Ingredients
IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
Examples
Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

History 
The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
read less

Brewery:
Firestone Walker Brewing Company

1400 Ramada Dr
Paso Robles , CA 93446

http://www.firestonebeer.com/

Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

Firestone ...

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Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

Firestone Walker’s ales are selectively fermented in the Firestone Union oak barrel brewing system. The Firestone Union incorporates 65-gallon, medium and heavy toast American oak barrels.

Firestone Walker takes pride in making exceptional pale ales. More recently, they created a seasonal series offering, as well as their Proprietor’s Reserve series of beers, born from their Anniversary program. These vintage and limited release beers are the consummate sipping beers, meant to be enjoyed with friends and family. 

Firestone Walker Brewing Company continues to grow as the palates of Americans migrate to craft beer. Their brew staff has picked up “Mid Size Brewery of the Year” at the World Beer Cup an unmatched four times.

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Eureka Heights Brewing Company Mini Boss IPA Hop-a-licious 70 6.80
Eureka Heights Brewing Company Mini Boss IPA Hop-a-licious 70 6.80

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Citra +

Flavor: Lemon/lime and tropical fruitiness.

Aroma: Very clean citrus aroma.

Alpha Acids: 10 - 14%         

Beta Acids: 3.5 - 4.5%                      

Aroma

Mosaic +

Flavor: Tropical fruits and blueberry notes

Aroma: Complex tropical flavors with some citrus and berry notes.

Alpha Acids: 11.5 - 13.5%               

Beta Acids: 3.2 - 3.9%          

Aroma

Malt Variety

Eureka Heights Brewing Company Mini Boss

Double dry hopped IPA With lots of citrus and tropical fruit. Citra and Mosaic hops were used.

Double dry hopped IPA With lots of citrus and tropical fruit. Citra and Mosaic hops were used.

read less

Style:
IPA

IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category ...
read more
IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

Aroma/Taste
A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
Ingredients
IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
Examples
Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

History 
The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
read less

Brewery:
Eureka Heights Brewing Company

941 W 18TH ST
Houston, Texas 77008

http://www.eurekaheights.com/

New brewery in the Heights

New brewery in the Heights

read less
Odell Brewing Company Mountain Standard IPA Hop-a-licious 40 6.50
Odell Brewing Company Mountain Standard IPA Hop-a-licious 40 6.50

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Odell Brewing Company Mountain Standard

This is Mountain Standard, a tribute to our backyard and the Rocky Mountain lifestyle. Hand-selected, modern American hop varieties build layers of complex hop flavors with juicy, tropical notes and bold, vibrant aromas. Join us as we help define the Mountain-Style IPA.

This is Mountain Standard, a tribute to our backyard and the Rocky Mountain lifestyle. Hand-selected, modern American hop varieties build layers of complex hop flavors with juicy, tropical notes and bold, vibrant aromas. Join us as we help define the Mountain-Style IPA.

read less

Style:
IPA

IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category ...
read more
IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

Aroma/Taste
A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
Ingredients
IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
Examples
Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

History 
The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
read less

Brewery:
Odell Brewing Company

800 East Lincoln Avenue
Fort Collins, CO 80524

http://odellbrewing.com/

Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne and his sister Corkie. Today, the culture of family and collaboration still thrives, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create ...

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Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne and his sister Corkie. Today, the culture of family and collaboration still thrives, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create quality, hand-crafted, innovative brews.

In 2009, having outgrown every inch and aspect of their previous brewery, Odell doubled its plant size to 45,000 square feet and its beer sold to 45,000 barrels—one barrel per square foot! 

As a regional craft brewery, Odell Brewing is committed to serving the communities in which it distributes by sourcing local raw materials, and through its charitable giving program known as Odell Outreach. Odell Brewing is an award winning brewery, nationally and internationally. 

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New Belgium Brewing Company Mural Agua Fresca Fruited Ale Sociable and Refreshing None 4.00
New Belgium Brewing Company Mural Agua Fresca Fruited Ale Sociable and Refreshing None 4.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

New Belgium Brewing Company Mural Agua Fresca

Produced in partnership with Primus Cerveceria, a leading Mexican craft brewery based in Mexico City founded by three cousins, Rodolfo, Jaime, and Rebeca. Mural is our joint homage to the classic agua fresca that also pushes the boundaries of what a beer can be. 

In ...

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Produced in partnership with Primus Cerveceria, a leading Mexican craft brewery based in Mexico City founded by three cousins, Rodolfo, Jaime, and Rebeca. Mural is our joint homage to the classic agua fresca that also pushes the boundaries of what a beer can be. 

In Mexico, the agua fresca is everywhere.  They're usually found in street food markets and feature a blend of seasonal fruits. Our cerveza takes inspiration from agua frescas and features hibiscus, agave, watermelon, and lime for a fresh, vibrant sip.  

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Style:
Fruited Ale

Brewery:
New Belgium Brewing Company

500 Linden Street
Fort Collins, CO 80524

http://www.newbelgium.com/

New Belgium founder Jeff Lebesch was inspired to start his own brewery during a mountain biking trip to Belgium in 1989. 1989.  He returned home to Fort Collins, Colorado and began brewing beer in his basement--a brown dubbel with earthy undertones named Abbey and a ...

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New Belgium founder Jeff Lebesch was inspired to start his own brewery during a mountain biking trip to Belgium in 1989. 1989.  He returned home to Fort Collins, Colorado and began brewing beer in his basement--a brown dubbel with earthy undertones named Abbey and a well-balanced amber called Fat Tire. 

Jeff’s Belgian inspired brews garnered enough praise from friends and neighbors that Jeff and his wife Kim (now New Belgium's CEO) took their basement brewery commercial in 1991. Kim, social worker by day and mother to two always, began the marketing process by knocking on their neighbor's door. Artist Anne Fitch was that neighbor, whose watercolors came to help craft the New Belgium brand for 23 years, including the original Fat Tire label. 

Bringing on Peter Bouckaert, a Belgian Brewmaster previously working at Rodenbach, in 1996 helped influence their love of sour beers. Moving forward, Peter would take the brewing reins as Jeff began pursuing other interests. In 2009, Jeff moved on completely and New Belgium continues to flourish with Kim, Peter and a team of dedicated employee-owners at the helm. 

New Belgium is expanding to Asheville, North Carolina, and is in the midst of construction on a 133,000-square-foot brewery, scheduled to start brewing beer by the end of 2015. 

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11 Below Brewing Company Negative Space with Coconut Milk Stout Dark and Flavorful 15 9.50
11 Below Brewing Company Negative Space with Coconut Milk Stout Dark and Flavorful 15 9.50

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

22.700 plato

Final Gravity

None plato

Hops

Warrior +

Flavor: Smooth mild citrus flavor with some earthiness and pine.

Aroma: Mild and resinous with slight citrus.

Alpha Acids: 15 - 17%                     

Beta Acids: 4.5 - 5.5%          

Bittering

Malt Variety

2-Row Malt +

Chocolate +

Crystal +

Wheat +

11 Below Brewing Company Negative Space with Coconut

"Rich, intense, and uncompromising, this Imperial Chocolate Milk Stout is testament to the big, decadent flavors of chocolate and roasted malt. Aged on cacao nibs, cinnamon, and ancho chiles, Negative Space fills a void in your life you never knew you had." Commercial Description

"Rich, intense, and uncompromising, this Imperial Chocolate Milk Stout is testament to the big, decadent flavors of chocolate and roasted malt. Aged on cacao nibs, cinnamon, and ancho chiles, Negative Space fills a void in your life you never knew you had." Commercial Description

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Style:
Milk Stout

Brewery:
11 Below Brewing Company

6820 Bourgeois Rd
Houston, TX 77066

http://11belowbrewing.com/

11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with ...

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11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with three beers: 7-Iron, a hoppy session; Oso Bueno, an American Amber; and Color Blind, a Red IPA. 

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Bell's Brewery O Marzen Malty, Toasty, and Nutty None 55.00
Bell's Brewery O Marzen Malty, Toasty, and Nutty None 55.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Bell's Brewery O

Style:
Marzen

Brewery:
Bell's Brewery

355 E. Kalamazoo Avenue
Kalamazoo, MI 49007

https://www.bellsbeer.com/

Bell's Brewery, Inc. is a brewing company based in Kalamazoo, Michigan, with a second brewery in Comstock, Michigan. Bell's also has a brewpub called the Eccentric Cafe.

Larry Bell incorporated The Kalamazoo Brewing Company, Inc., in 1983 as a home-brewing supply shop. In ...

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Bell's Brewery, Inc. is a brewing company based in Kalamazoo, Michigan, with a second brewery in Comstock, Michigan. Bell's also has a brewpub called the Eccentric Cafe.

Larry Bell incorporated The Kalamazoo Brewing Company, Inc., in 1983 as a home-brewing supply shop. In 1985, it began to sell its own beer, producing 135 barrels in its first year.

The brewery today consists of two separate brewing facilities, the original Kalamazoo Avenue facility, and the state-of-the-art Krum Avenue brewery, in Comstock, Michigan, which opened in 2003. The Kalamazoo Avenue brewery is adjacent to its pub—Bell's Eccentric Cafe—and a General Store which sells Bell's beer and apparel, as well as homebrewing supplies.

As of 2005, Kalamazoo Brewing Company changed their name to Bell's Brewery, Inc., reflecting the name by which most people refer to the brewery; it was formally reincorporated as Bell's Brewery, Inc., in 2006.

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De Dolle Oerbier Belgian Strong Ale Belgian Inspiration None 9.00
De Dolle Oerbier Belgian Strong Ale Belgian Inspiration None 9.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

De Dolle Oerbier

Style:
Belgian Strong Ale

Brewery:
De Dolle

Sierra Nevada Otra Vez Gose Oddly Delicious 5 4.50
Sierra Nevada Otra Vez Gose Oddly Delicious 5 4.50

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

11.000 plato

Final Gravity

1.800 plato

Hops

Malt Variety

Pale Malt +

Wheat +

Sierra Nevada Otra Vez

"On our search for the perfect warm weather beer, we wanted something light bodied and thirst quenching, yet filled with complex and interesting flavors. We stumbled across the fruit of the prickly pear cactus, native to California. This tangy fruit is a great complement to ...

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"On our search for the perfect warm weather beer, we wanted something light bodied and thirst quenching, yet filled with complex and interesting flavors. We stumbled across the fruit of the prickly pear cactus, native to California. This tangy fruit is a great complement to the tart and refreshing traditional gose style beer. Otra Vez combines prickly pear cactus with a hint of grapefruit for a refreshing beer that will have you calling for round after round. Otra Vez!" Commercial Description

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Style:
Gose

Brewery:
Sierra Nevada

1075 E. 20th St.
Chico, CA 95928

http://www.sierranevada.com/

In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among ...

read more

In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among the best brewed anywhere in the world.” 

Ken’s passion for brewing began when a friend’s father showed him the basics of homebrewing. Using homemade equipment, he began brewing five-gallon batches of beer on his own and soon became a proficient home brewer. 

In 1976, after studying chemistry and physics at Butte Community College and California State University, Chico, he opened his own store, The Home Brew Shop. There, he supplied Chico’s homebrewing community with equipment, materials and advice, but dreamed of opening his own brewery. 

Two years later, it was time to make the dream a reality. Ken cobbled together a brewery from dairy tanks, a soft-drink bottler and equipment salvaged from defunct breweries. Though the equipment was secondhand, he created a first-rate microbrewery. The ingredients were premium, including the copious quantities of hops that would become the brewery’s trademark. An avid backpacker, Ken named the new company for his favorite hiking grounds—the Sierra Nevada Mountains. 

On November 15, 1980, Sierra Nevada Brewing Co. brewed the first batch of what would soon become a landmark in American craft brewing: Sierra Nevada Pale Ale. Word spread quickly and over the next decade the demand for Sierra Nevada brews soon exceeded the brewery’s modest brewing capacity. Despite nearly constant additions to the brewery, Ken was soon back at the drawing board, planning a new brewery. In 1989, Sierra Nevada Brewing Co. moved to its current site. 

Ken traveled to Germany and brought back a used, traditional, 100-barrel copper brewhouse that became the heart of the new brewery. It met demand for a while, but the brewery soon needed to expand again. In 1997, he commissioned a new, larger brewhouse, and coaxed the original coppersmiths out of retirement to match new kettles to the originals. This expansion became the powerhouse that helped bring the brewery’s total capacity to more than 800,000 barrels per year. 

Building the new brewery afforded Sierra Nevada the opportunity to create two stunning showcases, both featuring exceptional dining, live music and its award-winning beers. The Sierra Nevada Taproom and Restaurant has become a destination in its own right. The brewery is also home to the 350-seat Big Room—a beautifully designed live music venue.

Sierra Nevada brewed one million barrels in 2014. Year round beers include Pale Ale (flagship), Torpedo® Extra IPA, Hop Hunter® IPA, Nooner® Pilsner, Porter, Stout, and Kellerweis® Bavarian-Style Wheat.

The soul of Sierra Nevada is the brewery's affinity for whole-cone hops and the special flavors and aromas they provide. Sierra Nevada uses more whole-cone hops than any brewery in the world. They love the aromas from dry-hopped beers so much that they created the revolutionary “Hop Torpedo,” a sleek, stainless steel device they use to gather the most hop flavor and aroma without imparting any excess bitterness.

In every aspect of the brewery, Sierra Nevada strives to be as environmentally responsible as possible. From recycling and composting to water treatment, bio-fuel production and water conservation, the brewery works hard to minimize its impact on the environment. In 2008, Sierra Nevada completed construction of one of the largest privately owned solar arrays in the country with more than 10,000 panels that provide nearly 20% of the brewery's total energy needs. 

In 2005, Sierra Nevada was the first brewery to install hydrogen fuel cells; the combination of the solar array and the fuel cell system generates more than half of the brewery’s energy needs on site. They also have an extensive water treatment program including our own wastewater treatment facility. 

Through extensive recycling, reuse and composting programs, the brewery is able to divert 99.8% of its solid waste from landfills. 

Sierra Nevada Brewing Co. was named a “Green Power Partner” in 2011 by the US Environmental Protection Agency (EPA) and "Green Business of the Year" in 2010 by the EPA for its practices in sustainability.

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Hanssens Artisanaal Oud Kriek Lambic Fresh and Fruity None 6.00
Hanssens Artisanaal Oud Kriek Lambic Fresh and Fruity None 6.00

Glassware

Snifter

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Hanssens Artisanaal Oud Kriek

Big Bright Lemony Tartness with Sour Cherry Flavor

Big Bright Lemony Tartness with Sour Cherry Flavor

read less

Style:
Lambic

Brewery:
Hanssens Artisanaal

Vroenenbosstraat 15
Dworp, Belgium 1653

Hanssens Artisanaal is the oldest independent geuze blender in the whole world. At Hanssens, no beer is actually brewed! Instead, they pursue a profession that was very important in the history of lambic style beers, they are solely blenders of beer.

Lambic beers are famous ...

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Hanssens Artisanaal is the oldest independent geuze blender in the whole world. At Hanssens, no beer is actually brewed! Instead, they pursue a profession that was very important in the history of lambic style beers, they are solely blenders of beer.

Lambic beers are famous for being "wild fermented". Instead of adding a special yeast strain to cause fermentation, some brewers in the Senne river valley leave the warm, sweet, unfermented beer (called wort) open to the elements. Wild strains of yeast and other micro organisms will then seed the liquid. Normally when brewing beer, a brewers yeast will be used to turn sugar into alcohol and certain flavor elements of the beer. In these wild beers, yeast and others will turn sugar into alcohol, acid, and a huge variety of flavor chemicals. 

Since each batch is different, the beer has to be blended with multiple batches to create a consistent product. Most lambics are created from a mixture of aged sour beer and young, sweeter beer. They are then barrel aged to combine the flavors.

Hanssens takes this a step further, and actually blends batches from different breweries in their area. This used to be a very common practice, but Hanssens is now the oldest remaining blender. They bring to this endeavor a variety of barrels, some up to one hundred years old, and a passion and a love for the tradition of Geuze and Lambics. They will also add whole fruits to some of their beers, to make even more flavorful blends.

Hanssens Bartholomeus, former major of Dworp, started to brew lambic in 1871, in the previous Sint-Antonius brewery. Documents have proven that he continued to brew, from 1896 onwards, in buildings located in the Vroenenbosstraat, Dworp. These premises are still used. 

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Sierra Nevada Pale Ale American Pale Ale Hop-a-licious 38 5.60
Sierra Nevada Pale Ale American Pale Ale Hop-a-licious 38 5.60

Glassware

American Pint

Bottle Size

SRM Value / Color

4 - 5 / Pale Gold

Original Gravity

13.100 plato

Final Gravity

2.800 plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

Perle +

Flavor: Very earthy with a minty finish.

Aroma: Earthy and slightly spicy.

Alpha Acids: 7 - 9.5%                                  

Beta Acids: 4 - 5%                

Dual Purpose

Malt Variety

Sierra Nevada Pale Ale

"Pale Ale began as a home brewer’s dream, grew into an icon, and inspired countless brewers to follow a passion of their own. Its unique piney and grapefruit aromas from the use of whole-cone American hops have fascinated beer drinkers for decades and made ...

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"Pale Ale began as a home brewer’s dream, grew into an icon, and inspired countless brewers to follow a passion of their own. Its unique piney and grapefruit aromas from the use of whole-cone American hops have fascinated beer drinkers for decades and made this beer a classic, yet it remains new, complex and surprising to thousands of beer drinkers every day." Commercial Description

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Style:
American Pale Ale

American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and ...
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American Pale Ale
American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
The appearance is pale golden to deep amber with a moderately large white to off-white head with good retention. It’s generally clear or slightly hazy.

Aroma/Taste
The hop aroma is usually moderate to strong with a citrus character. There is low to moderate maltiness with bready, toasty or biscuity aromas. Fruity esters range from moderate to none. Dry hopping may add grassy notes.
The style has a moderate to high hop flavor, often showing citrusy American hop character.  Low to moderately high lean malt character supports the hop presentation and may optionally show small amounts of specialty malt character such as bready, toasty or biscuity notes. Fruity esters are moderate to none. Moderate to high hop bitterness often lingers in the finish. American Ale yeast adds a very clean fermentation with a very light fruitiness. The mouthfeel has a medium light to medium body. Carbonation is moderate to high with an overall smooth finish without astringency.  The result is a refreshing and hoppy beer with sufficient supporting malt.
Ingredients
American Pale Ales contain Manly Pale Ale Malt, generally American 2-Row, American hops and American Ale yeast.

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 4.5%-6.2% and an average IBU range of 30-45.
Examples
Great examples of this style include Sierra Nevada Pale Ale, Stone Pale Ale and Left Hand Brewing Jackman’s Pale Ale.

History 
The American style evolved alongside the evolution of microbreweries. Wanting more flavor in their beer, Americans embraced hop character with abundant citrus and piney flavors. The beer is based on bitterness with a floral aroma. The style was the first widespread use of the 4 Cs in American Hops: Cascade, Centennial, Chinook and Columbus.
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Brewery:
Sierra Nevada

1075 E. 20th St.
Chico, CA 95928

http://www.sierranevada.com/

In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among ...

read more

In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among the best brewed anywhere in the world.” 

Ken’s passion for brewing began when a friend’s father showed him the basics of homebrewing. Using homemade equipment, he began brewing five-gallon batches of beer on his own and soon became a proficient home brewer. 

In 1976, after studying chemistry and physics at Butte Community College and California State University, Chico, he opened his own store, The Home Brew Shop. There, he supplied Chico’s homebrewing community with equipment, materials and advice, but dreamed of opening his own brewery. 

Two years later, it was time to make the dream a reality. Ken cobbled together a brewery from dairy tanks, a soft-drink bottler and equipment salvaged from defunct breweries. Though the equipment was secondhand, he created a first-rate microbrewery. The ingredients were premium, including the copious quantities of hops that would become the brewery’s trademark. An avid backpacker, Ken named the new company for his favorite hiking grounds—the Sierra Nevada Mountains. 

On November 15, 1980, Sierra Nevada Brewing Co. brewed the first batch of what would soon become a landmark in American craft brewing: Sierra Nevada Pale Ale. Word spread quickly and over the next decade the demand for Sierra Nevada brews soon exceeded the brewery’s modest brewing capacity. Despite nearly constant additions to the brewery, Ken was soon back at the drawing board, planning a new brewery. In 1989, Sierra Nevada Brewing Co. moved to its current site. 

Ken traveled to Germany and brought back a used, traditional, 100-barrel copper brewhouse that became the heart of the new brewery. It met demand for a while, but the brewery soon needed to expand again. In 1997, he commissioned a new, larger brewhouse, and coaxed the original coppersmiths out of retirement to match new kettles to the originals. This expansion became the powerhouse that helped bring the brewery’s total capacity to more than 800,000 barrels per year. 

Building the new brewery afforded Sierra Nevada the opportunity to create two stunning showcases, both featuring exceptional dining, live music and its award-winning beers. The Sierra Nevada Taproom and Restaurant has become a destination in its own right. The brewery is also home to the 350-seat Big Room—a beautifully designed live music venue.

Sierra Nevada brewed one million barrels in 2014. Year round beers include Pale Ale (flagship), Torpedo® Extra IPA, Hop Hunter® IPA, Nooner® Pilsner, Porter, Stout, and Kellerweis® Bavarian-Style Wheat.

The soul of Sierra Nevada is the brewery's affinity for whole-cone hops and the special flavors and aromas they provide. Sierra Nevada uses more whole-cone hops than any brewery in the world. They love the aromas from dry-hopped beers so much that they created the revolutionary “Hop Torpedo,” a sleek, stainless steel device they use to gather the most hop flavor and aroma without imparting any excess bitterness.

In every aspect of the brewery, Sierra Nevada strives to be as environmentally responsible as possible. From recycling and composting to water treatment, bio-fuel production and water conservation, the brewery works hard to minimize its impact on the environment. In 2008, Sierra Nevada completed construction of one of the largest privately owned solar arrays in the country with more than 10,000 panels that provide nearly 20% of the brewery's total energy needs. 

In 2005, Sierra Nevada was the first brewery to install hydrogen fuel cells; the combination of the solar array and the fuel cell system generates more than half of the brewery’s energy needs on site. They also have an extensive water treatment program including our own wastewater treatment facility. 

Through extensive recycling, reuse and composting programs, the brewery is able to divert 99.8% of its solid waste from landfills. 

Sierra Nevada Brewing Co. was named a “Green Power Partner” in 2011 by the US Environmental Protection Agency (EPA) and "Green Business of the Year" in 2010 by the EPA for its practices in sustainability.

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Upland Brewing Company Pawpaw Fruited Sour Sour and Funky None 6.70
Upland Brewing Company Pawpaw Fruited Sour Sour and Funky None 6.70

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Spalt-German +

Flavor: Mild spiciness with straightforward bitterness.

Aroma: Noble spiciness.

Alpha Acids: 4.5 - 5%                                  

Beta Acids: 4 - 5%                

Aroma

Malt Variety

Munich +

Pale Malt +

Pilsner +

White Wheat +

Upland Brewing Company Pawpaw

One of our most sought-after beers, Pawpaw is a golden sour ale that was created by aging our base sour blonde ale, Basis, on fresh pawpaw fruit from Indiana. The Pawpaw, (also known as Asiminia triloba or the Indiana Banana) is the largest fruit bearing ...

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One of our most sought-after beers, Pawpaw is a golden sour ale that was created by aging our base sour blonde ale, Basis, on fresh pawpaw fruit from Indiana. The Pawpaw, (also known as Asiminia triloba or the Indiana Banana) is the largest fruit bearing plant native to North America. Due to the lack of commercial cultivation and the quick perishable nature of the fruit, it is a highly prized foraged fruit.

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Style:
Fruited Sour

Brewery:
Upland Brewing Company

350 W. 11th St.o ,
Bloomington, IN 47404

https://www.uplandbeer.com/

Here at Upland, our brewers are always experimenting, putting their own spin on traditional brewing recipes with unique local ingredients. Our beers—from wood-aged sour ales to traditional ales and lagers—are as complex, interesting and approachable as the people who make and enjoy them.

Here at Upland, our brewers are always experimenting, putting their own spin on traditional brewing recipes with unique local ingredients. Our beers—from wood-aged sour ales to traditional ales and lagers—are as complex, interesting and approachable as the people who make and enjoy them.

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Real Ale Brewing Company Persicum Barrel Aged IPA Sour and Funky None 8.40
Real Ale Brewing Company Persicum Barrel Aged IPA Sour and Funky None 8.40

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Persicum

IPA base aged in oak for 12 months with peaches added. Dry, funky, and slightly sour.

IPA base aged in oak for 12 months with peaches added. Dry, funky, and slightly sour.

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Style:
Barrel Aged IPA

Brewery:
Real Ale Brewing Company

231 San Saba Ct
Blanco, TX 78606

http://realalebrewing.com/

Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye ...

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Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment.

Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.  Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.”

Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.  Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years.

Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way.  Construction began in 2005 and the brewery went online in 2006.

The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl.

They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day.  All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute.

Brad credits the local Blanco River as "some of the best brewing water for the styles of beer that we make," making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market.

Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder.  But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces.

In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

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Parish Brewing Company Pilsner Czech Pilsner (Bohemian Pilsner) Sociable and Refreshing None 4.60
Parish Brewing Company Pilsner Czech Pilsner (Bohemian Pilsner) Sociable and Refreshing None 4.60

Glassware

American Pint

Bottle Size

SRM Value / Color

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Malt Variety

Parish Brewing Company Pilsner

A crisp, lighter-bodied lager that still retains a strong aroma of yeast and noble hops, with a peppery finish after a mildly sweet but clean flavor

A crisp, lighter-bodied lager that still retains a strong aroma of yeast and noble hops, with a peppery finish after a mildly sweet but clean flavor

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Style:
Czech Pilsner (Bohemian Pilsner)

Pilsner is the dominant beer style in the world today.  All 3 Pilsner sub styles—Czech (Bohemian), German and International—share the same basic flavor profile and the same root history, but Czech Pilsners are less attenuated than their German-style counterparts.  As a result, they ...

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Pilsner is the dominant beer style in the world today.  All 3 Pilsner sub styles—Czech (Bohemian), German and International—share the same basic flavor profile and the same root history, but Czech Pilsners are less attenuated than their German-style counterparts.  As a result, they are slightly more full-bodied and less hoppy with a larger malt flavor.

Czech Pilsner is the original Pilsner.  The originators of Czech Pilsner failed to trademark the name “pilsner beir” for 17 years, which allowed competitors free use of the name (and the reason German and International Pilsners can use the name). Pilsner Urquell is seen as the benchmark of the Bohemian Pilsner. 

Appearance
Pilsners should be pale straw to golden, and very clear with a frothy, clean white head. Pilsners should look clean, and Czech Pilsners tend to be darker in color. 

Aroma/Flavor
Crispness is the most universal flavor profile for this style. Water type plays a huge role in taste. Pilsners have light malt aromas, a backbone of graininess and a grassy noble hop note. Czech Pilsners are more delicate in flavor, with floral grassy aromas.

Czech Pilsner uses only Saaz Hops, while German Pilsners use Saaz and other European Noble hops, making German Pilsner more earthy and bitter in both aroma and flavor. International Pilsner is considerably more sweet and less bitter then both Czech and German styles. The use of Belgium malt contributes to this difference. Some people will group American Pilsner into this category, but the American use of corn makes American Pilsner a completely different style. 

Ingredients
The most common ingredients for this style are 2-row Pilsner malts and Czech Saaz hops.

Glassware/Serving Temperature
At Hay Merchant, you will most often find Pilsners served in the 20oz Pilsner glass and stored in our lager cooler at 35° F.

Stats
This style will have a common ABV range of  4.5%-6% (American Pilsners trending toward the higher percentage). This style will have an average IBU range of 25-45 (German Pils trending toward the higher IBU).

History
The story of the Czech Pilsner is really a story about the blending of technology and raw ingredients. The Czech Pilsner was created as a result of the technological revolution that occurred in Germany in the mid-19th century. The style was possible due to advances in refrigeration, transportation, steam and microbiology.

The style originated in the town of Plzen, Czechoslovakia around 1840. The Czech-speaking lands of Bohemia were home to two very important ingredients: very good quality 2-row barley and Saaz hops. For centuries, the Grand Dukes of Bohemia attempted to control the supply of these hops by imposing the death penalty on anyone caught smuggling the Saaz hop rhizomes (root cuttings) out of the region.  

In 1838, an entire season’s worth of beer was poured out in the town square because it was of low quality. The Czechs have always taken their beer very seriously and had little acceptance for bad beer. As a result of this bad batch of beer, in 1840, the town of Plzen voted to build a new brewery that utilized the pressurized steam to heat the brew kettles.

In 1842, Josef Groll was hired to be the brewmaster for this new state-of-the-art brewery. Groll was the son of a Bavarian brewer from just outside Munich. When he got to Pilzen, he borrowed heavily from Bavarian brewers and hired Bavarian assistants and Bavarian barrel makers. He even brought a Bavarian yeast strain with him.  For all his talent as a brewer, Groll was not a well-liked man. His own father called him “the rudest man in Bavaria.” It might have been for his inability to work with other people that led to his contract not being renewed when it expired in 1845. However, in his short tenure in Pilzen, he helped birth the Bohemia and the lager. 

Summary
In summary, the Czech (also known as Bohemian) Pilsner is the original Pilsner, darker in color and more delicate in flavor than the other Pilsner styles. Czech Pilsner uses only Saaz hops and are less hoppy than German Pilsners with a larger malt flavor. 

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Brewery:
Parish Brewing Company

229 Jared dr.
Broussard, LA 70518

https://www.parishbeer.com/

Located in the heart of Cajun Country in Broussard, Louisiana, our simple goal is to make awesome craft brewed beer. But, our story begins around 2003 when our founder Andrew moved from Louisiana to Pittsburgh and discovered a thriving craft beer scene. Returning home a ...

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Located in the heart of Cajun Country in Broussard, Louisiana, our simple goal is to make awesome craft brewed beer. But, our story begins around 2003 when our founder Andrew moved from Louisiana to Pittsburgh and discovered a thriving craft beer scene. Returning home a few years later, he recognized a lack of breweries in Louisiana and set out to create part of what is now a thriving brewing industry. Our first beer ever sold was Canebrake, and it was a huge hit from the start. Our distributors couldn’t keep it in stock, and it didn’t help that Andrew was only brewing in the "nano brewery," a tiny 50 gallon brewery that only made about 20 kegs every week. Nevertheless, Parish was being distributed all over the Lafayette, La. region, and Canebrake was becoming more and more popular with a full range of beer drinkers—from folks that usually drink light beers all the way up to 10th level beer nerds. 

In 2012, we completed construction on our new brewery on Jared Dr. and began producing a whopping 2,000 gallons of Canebrake every week. At that point we began expanding distribution market-by-market in Louisiana. Fast forward to today and we are the 2nd largest brewery in the state and distribute our beer throughout Louisiana. Our products have evolved with the market as well. We also began producing our Envie Pale Ale around this time, and in 2014 introduced Ghost in the Machine. Today, we are known in Louisiana mostly for Canebrake, but the rest of the world knows us for Ghost and our juice bomb IPAs and Pale Ales. When we have time and capacity, we brew other beers too, like Rêve coffee stout or barrel aged strong ales. Our philosophy is to be a strong, profitable business, which centers around brewing products that are of incredibly high quality—no matter the style. We also only believe in brewing products that people want to drink (crazy concept, we know). 

Today, Parish is made up of 20 of the brightest, most innovative, and hardest-working employees in the brewing world. We come to work every day driven to make beers that get people excited and that our community are proud to call their own. Our team is made up mostly of people who have never worked in other breweries before, and we are proud of that. We do things our own way, and we innovate as a result. We don’t brew beer the way some book written in 1992 tells us to, and we don’t believe in boundaries and limitations on techniques or ingredients. If you’ve purchased one of our beers before, we’d like to say thank you for allowing us to make a living brewing the best product on earth.

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Nola Brewing Company Pineapple Upside Down Cake NE IPA Hop-a-licious None 7.80
Nola Brewing Company Pineapple Upside Down Cake NE IPA Hop-a-licious None 7.80

Glassware

Snifter

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Nola Brewing Company Pineapple Upside Down Cake

Style:
NE IPA

Brewery:
Nola Brewing Company

3001 Tchoupitoulas St
New Orleans, LA 70115

http://nolabrewing.com/

NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a ...

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NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a lot of Dixie beer in those days. It was the only beer brewed in New Orleans.

There was a time when New Orleans was the brewing capitol of the south, when dozens of breweries operated in the city, among them nationally known brands like Dixie, Falstaff, Regal and Jax. Dixie was the last one standing, until Hurricane Katrina shut down its Mid-City brewery, prompting its owners to license production to an out-of-state brewery. Beer was no longer being brewed in New Orleans.

It was that realization, sparked by the words “Brewed in Wisconsin” on the side of his Dixie bottle, which pushed Coco to open NOLA Brewing. He brought in longtime Dixie brewer Peter Caddoo, and two years later they were selling NOLA Blonde and NOLA Brown to a populace thirsty for a local product.

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Fairweather Cider Company Purple Stuff Cider Besides Beer None 6.90
Fairweather Cider Company Purple Stuff Cider Besides Beer None 6.90

Glassware

Tulip

Bottle Size

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Fairweather Cider Company Purple Stuff

Prickly pear cider

Prickly pear cider

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Style:
Cider

Brewery:
Fairweather Cider Company

10609 Metric Blvd Ste 108A
Austin, TX 78758

http://www.fairweathercider.com/

Fairweather Cider Co. is a hard cider company in Austin, Texas.  At Fairweather, we offer honest ciders that communicate the simple elegance that is cidermaking.  We source high quality apples from the Pacific Northwest to make dry ciders ideal for our hot and sunny climate ...

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Fairweather Cider Co. is a hard cider company in Austin, Texas.  At Fairweather, we offer honest ciders that communicate the simple elegance that is cidermaking.  We source high quality apples from the Pacific Northwest to make dry ciders ideal for our hot and sunny climate.  They're also ideal for folks who like to party.

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Parish Brewing Company Reve American Stout Dark and Flavorful None 7.20
Parish Brewing Company Reve American Stout Dark and Flavorful None 7.20

Glassware

Tulip

Bottle Size

SRM Value / Color

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Original Gravity

None plato

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Parish Brewing Company Reve

This silky smooth coffee stout is created with a carefully selected blend of specialty grade estate beans from Columbia and Java. Our friends and coffee gods at Rêve have finished them to a city/full city roast to highlight the true character of the ...

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This silky smooth coffee stout is created with a carefully selected blend of specialty grade estate beans from Columbia and Java. Our friends and coffee gods at Rêve have finished them to a city/full city roast to highlight the true character of the beans and their origin prior to addition to our export strength milk stout. Enjoy any time of day, this beer will drink like a delicious cold-brewed coffee. 

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Style:
American Stout

Stout
Stouts are an offshoot of the Porter style. The style can be broken down into six sub-categories: Sweet/Milk Stouts (AKA cream stouts), Dry Stouts, Russian Imperial Stouts, Tropical Stouts (AKA Export Stouts), American Stouts and English Stouts. They are all basically the same ...
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Stout
Stouts are an offshoot of the Porter style. The style can be broken down into six sub-categories: Sweet/Milk Stouts (AKA cream stouts), Dry Stouts, Russian Imperial Stouts, Tropical Stouts (AKA Export Stouts), American Stouts and English Stouts. They are all basically the same with only small ingredient differences.
English Stouts were the first, and at the time were called Stout Porters. Porter was dropped from the name and later, as the style grew, the prefix English was added. These beers are basically big Porters. Sweet Stouts are English Stouts sweetened with milk sugar (lactose). Dry Stouts classically are Irish. The best known example is Guinness. The style should really be called Light Stout when compared to the now more commonplace American Stouts and Russian Imperial Stouts. Tropical Stouts were so-called because they were generally exported to the English Colonies in the Tropics. It is best to think of these as a scaled up Dry Stout or Baby Imperial Stout. Russian Imperial Stouts are the Big Daddies of the Stout world. Based on Stouts originally exported to the Baltic States from the U.K., American Craft brewers have pushed them to new heights.
Appearance
Stouts are very deep brown to black in color. Clarity is usually obscured by deep color (if not opaque, it will be clear). There is a large tan to brown head with good retention.
Aroma/Taste
Roasted grain aromas are moderate to high and can have coffee, chocolate and/or lightly burnt notes. Fruitiness is medium to high. Some versions may have a sweet aroma or molasses, licorice, dried fruit and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot or solvent-like). The hop aroma is low to none. Diacetyl is low to none.
Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors and restrained bitterness—they often have a sweet, rum-like quality. Export versions tend to have lower esters, more assertive roast flavors and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain. There is little to no hop flavor and very low to no diacetyl. There is a medium-full to full body, often with a smooth, creamy character. It may give a warming (but never hot) impression from alcohol presence. There is moderate to moderately high carbonation.
Ingredients
Stouts may contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma and are frequently found in U.K. or U.S. varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean (U.S. versions) or characterful (English varieties).
Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint or tulip (depending on price and ABV), poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 5%-11% and an average IBU range of 30-40.
Examples
Great examples of this style are Stone Russian Imperial Stout, Left Hand Milk Stout, Jester King Black Metal and Moylan’s Ryan Sullivan’s Dry Irish Stout.

History 
Stout beer was originally a term used to describe a strong version of Porter, “Stout Porter."  The brewing of Stout grew out of the wide popularity of Porter, both in London and elsewhere. After changing hands a couple of times, Arthur Guinness purchased the old St. James Gate brewery in 1759, founded Guinness and started producing traditional ales and beers.  He soon started brewing his “Extra Strong Porter” and within 10 years was exporting to London.  By 1799, they were producing only Porter. Later, Stout became their mainstay and has become the most common example of the style.
Other dry Irish stout brewers have been around for some time: Beamish was founded in 1792 and Murphy’s in 1856. 
There are records showing that “Russian Stout” was being exported to the Baltic as early as 1780 and had similar conditioning in transit as IPA.
The Stouts from England and Scotland were not dry like Irish Stout but sweet containing milk sugar (lactose). This was the beginning of Milk Stouts—Mackeson Milk Stout from Whitbread was one of the first in 1907. 

Stouts have long been thought to have nutritional value, of giving strength and have been praised by medical professionals for years.  In fact, Milks Stouts likely came about as a means of boosting the already implied healthful benefits of stout.  Oatmeal stouts, which contain about 5% grist weight of oatmeal, have become more available due to brewers such as Sam Smith and Young’s and further promote the image of a healthy beer.
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Brewery:
Parish Brewing Company

229 Jared dr.
Broussard, LA 70518

https://www.parishbeer.com/

Located in the heart of Cajun Country in Broussard, Louisiana, our simple goal is to make awesome craft brewed beer. But, our story begins around 2003 when our founder Andrew moved from Louisiana to Pittsburgh and discovered a thriving craft beer scene. Returning home a ...

read more

Located in the heart of Cajun Country in Broussard, Louisiana, our simple goal is to make awesome craft brewed beer. But, our story begins around 2003 when our founder Andrew moved from Louisiana to Pittsburgh and discovered a thriving craft beer scene. Returning home a few years later, he recognized a lack of breweries in Louisiana and set out to create part of what is now a thriving brewing industry. Our first beer ever sold was Canebrake, and it was a huge hit from the start. Our distributors couldn’t keep it in stock, and it didn’t help that Andrew was only brewing in the "nano brewery," a tiny 50 gallon brewery that only made about 20 kegs every week. Nevertheless, Parish was being distributed all over the Lafayette, La. region, and Canebrake was becoming more and more popular with a full range of beer drinkers—from folks that usually drink light beers all the way up to 10th level beer nerds. 

In 2012, we completed construction on our new brewery on Jared Dr. and began producing a whopping 2,000 gallons of Canebrake every week. At that point we began expanding distribution market-by-market in Louisiana. Fast forward to today and we are the 2nd largest brewery in the state and distribute our beer throughout Louisiana. Our products have evolved with the market as well. We also began producing our Envie Pale Ale around this time, and in 2014 introduced Ghost in the Machine. Today, we are known in Louisiana mostly for Canebrake, but the rest of the world knows us for Ghost and our juice bomb IPAs and Pale Ales. When we have time and capacity, we brew other beers too, like Rêve coffee stout or barrel aged strong ales. Our philosophy is to be a strong, profitable business, which centers around brewing products that are of incredibly high quality—no matter the style. We also only believe in brewing products that people want to drink (crazy concept, we know). 

Today, Parish is made up of 20 of the brightest, most innovative, and hardest-working employees in the brewing world. We come to work every day driven to make beers that get people excited and that our community are proud to call their own. Our team is made up mostly of people who have never worked in other breweries before, and we are proud of that. We do things our own way, and we innovate as a result. We don’t brew beer the way some book written in 1992 tells us to, and we don’t believe in boundaries and limitations on techniques or ingredients. If you’ve purchased one of our beers before, we’d like to say thank you for allowing us to make a living brewing the best product on earth.

read less
Sierra Nevada Safety Net American Lager Sociable and Refreshing None 4.20
Sierra Nevada Safety Net American Lager Sociable and Refreshing None 4.20

Glassware

American Pint

Bottle Size

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None plato

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Sierra Nevada Safety Net

Jasmine Rice Lager.  Collaberation between Southern Smoke and Sierra Nevada

Jasmine Rice Lager.  Collaberation between Southern Smoke and Sierra Nevada

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Style:
American Lager

Brewery:
Sierra Nevada

1075 E. 20th St.
Chico, CA 95928

http://www.sierranevada.com/

In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among ...

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In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among the best brewed anywhere in the world.” 

Ken’s passion for brewing began when a friend’s father showed him the basics of homebrewing. Using homemade equipment, he began brewing five-gallon batches of beer on his own and soon became a proficient home brewer. 

In 1976, after studying chemistry and physics at Butte Community College and California State University, Chico, he opened his own store, The Home Brew Shop. There, he supplied Chico’s homebrewing community with equipment, materials and advice, but dreamed of opening his own brewery. 

Two years later, it was time to make the dream a reality. Ken cobbled together a brewery from dairy tanks, a soft-drink bottler and equipment salvaged from defunct breweries. Though the equipment was secondhand, he created a first-rate microbrewery. The ingredients were premium, including the copious quantities of hops that would become the brewery’s trademark. An avid backpacker, Ken named the new company for his favorite hiking grounds—the Sierra Nevada Mountains. 

On November 15, 1980, Sierra Nevada Brewing Co. brewed the first batch of what would soon become a landmark in American craft brewing: Sierra Nevada Pale Ale. Word spread quickly and over the next decade the demand for Sierra Nevada brews soon exceeded the brewery’s modest brewing capacity. Despite nearly constant additions to the brewery, Ken was soon back at the drawing board, planning a new brewery. In 1989, Sierra Nevada Brewing Co. moved to its current site. 

Ken traveled to Germany and brought back a used, traditional, 100-barrel copper brewhouse that became the heart of the new brewery. It met demand for a while, but the brewery soon needed to expand again. In 1997, he commissioned a new, larger brewhouse, and coaxed the original coppersmiths out of retirement to match new kettles to the originals. This expansion became the powerhouse that helped bring the brewery’s total capacity to more than 800,000 barrels per year. 

Building the new brewery afforded Sierra Nevada the opportunity to create two stunning showcases, both featuring exceptional dining, live music and its award-winning beers. The Sierra Nevada Taproom and Restaurant has become a destination in its own right. The brewery is also home to the 350-seat Big Room—a beautifully designed live music venue.

Sierra Nevada brewed one million barrels in 2014. Year round beers include Pale Ale (flagship), Torpedo® Extra IPA, Hop Hunter® IPA, Nooner® Pilsner, Porter, Stout, and Kellerweis® Bavarian-Style Wheat.

The soul of Sierra Nevada is the brewery's affinity for whole-cone hops and the special flavors and aromas they provide. Sierra Nevada uses more whole-cone hops than any brewery in the world. They love the aromas from dry-hopped beers so much that they created the revolutionary “Hop Torpedo,” a sleek, stainless steel device they use to gather the most hop flavor and aroma without imparting any excess bitterness.

In every aspect of the brewery, Sierra Nevada strives to be as environmentally responsible as possible. From recycling and composting to water treatment, bio-fuel production and water conservation, the brewery works hard to minimize its impact on the environment. In 2008, Sierra Nevada completed construction of one of the largest privately owned solar arrays in the country with more than 10,000 panels that provide nearly 20% of the brewery's total energy needs. 

In 2005, Sierra Nevada was the first brewery to install hydrogen fuel cells; the combination of the solar array and the fuel cell system generates more than half of the brewery’s energy needs on site. They also have an extensive water treatment program including our own wastewater treatment facility. 

Through extensive recycling, reuse and composting programs, the brewery is able to divert 99.8% of its solid waste from landfills. 

Sierra Nevada Brewing Co. was named a “Green Power Partner” in 2011 by the US Environmental Protection Agency (EPA) and "Green Business of the Year" in 2010 by the EPA for its practices in sustainability.

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Ommegang Saison Rose Sour Ale Sour and Funky 18 7.70
Ommegang Saison Rose Sour Ale Sour and Funky 18 7.70

Glassware

Sour

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Ommegang Saison Rose

This blend of saisons, one aged in oak, the other brewed with hibiscus flowers and co-fermented with chardonnay grape juice, is fruity, tart, dry, and incredibly quaffable. 

This blend of saisons, one aged in oak, the other brewed with hibiscus flowers and co-fermented with chardonnay grape juice, is fruity, tart, dry, and incredibly quaffable. 

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Style:
Sour Ale

Brewery:
Ommegang

656 County Highway 33
Cooperstown, NY 13326

http://www.ommegang.com/

Brewery Ommegang was founded by Don Feinberg and Wendy Littlefield with a mission to brew world-class Belgian-style ales in 1997. The original brewery was modeled after a traditional Belgian farmhouse, set on a former hop farm in the Susqehanna River Valley, just south of Cooperstown ...

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Brewery Ommegang was founded by Don Feinberg and Wendy Littlefield with a mission to brew world-class Belgian-style ales in 1997. The original brewery was modeled after a traditional Belgian farmhouse, set on a former hop farm in the Susqehanna River Valley, just south of Cooperstown, New York. As demand for quality, bottle-conditioned Belgian-style ales increased, Ommegang could no longer keep up, and in 2005 the brewery expanded its production capacity by 40 percent to meet the new demand. Brewery Ommegang have firmly established themselves as the foremost brewery in the United States for bottle-conditioned Belgian-style ales.

Since its inception, Brewery Ommegang has been committed to making the best Belgian-style ales possible, and has been recognized for their craft, taking home the Gold Medal in 2004 from the Great American Beer Fest for their Hennepin in the French and Belgian-style Saisons category. Their Abbey ale took home the Gold Medal in 2010 from the World Beer Cup, in the Belgian Dubbel Ale category, and their Witte ale took home the Gold Medal in 2011 from the Great American Beer Fest in the Belgian-style Witbier category.

In 2013, Ommegang partnered with HBO on their hugely successful Game of Thrones series of beers, inspired limited runs of beers inspired by the series. 

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Real Ale Brewing Company Santa Poco Gose Sour and Funky None 5.10
Real Ale Brewing Company Santa Poco Gose Sour and Funky None 5.10

Glassware

Sour

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Real Ale Brewing Company Santa Poco

Style:
Gose

Brewery:
Real Ale Brewing Company

231 San Saba Ct
Blanco, TX 78606

http://realalebrewing.com/

Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye ...

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Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment.

Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.  Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.”

Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.  Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years.

Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way.  Construction began in 2005 and the brewery went online in 2006.

The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl.

They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day.  All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute.

Brad credits the local Blanco River as "some of the best brewing water for the styles of beer that we make," making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market.

Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder.  But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces.

In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

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Moody Tongue Sliced Nectarine IPA Fruited IPA Hop-a-licious None 5.90
Moody Tongue Sliced Nectarine IPA Fruited IPA Hop-a-licious None 5.90

Glassware

American Pint

Bottle Size

SRM Value / Color

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Malt Variety

Moody Tongue Sliced Nectarine IPA

This 5.9% medium-bodied IPA has an auburn color and carries the flavors of gold nectarines with the aromatics of white peaches.

This 5.9% medium-bodied IPA has an auburn color and carries the flavors of gold nectarines with the aromatics of white peaches.

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Style:
Fruited IPA

Brewery:
Moody Tongue

The Glass Factory, Building 3
Chicago, IL 60608

https://www.moodytongue.com/

At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the ...
read more

At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the highest quality ingredients
  • Understanding how best to handle those ingredients to showcase flavors and aromatics
  • Knowing when during the brewing process to incorporate these ingredients

Brewmaster Jared Rouben draws on his culinary training to forge this connection between the kitchen and our brewery, building recipes for our beers in the same manner a chef would for a dish. Our beers are created with simplicity and balance in mind, and can be enjoyed both on their own or paired with food.

Beer is our food. We look forward to feeding your moody tongue.

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Moody Tongue Smoked Applewood Gold American Lager Oddly Delicious None 5.00
Moody Tongue Smoked Applewood Gold American Lager Oddly Delicious None 5.00

Glassware

American Pint

Bottle Size

SRM Value / Color

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Original Gravity

None plato

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Malt Variety

Moody Tongue Smoked Applewood Gold

Style:
American Lager

Brewery:
Moody Tongue

The Glass Factory, Building 3
Chicago, IL 60608

https://www.moodytongue.com/

At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the ...
read more

At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the highest quality ingredients
  • Understanding how best to handle those ingredients to showcase flavors and aromatics
  • Knowing when during the brewing process to incorporate these ingredients

Brewmaster Jared Rouben draws on his culinary training to forge this connection between the kitchen and our brewery, building recipes for our beers in the same manner a chef would for a dish. Our beers are created with simplicity and balance in mind, and can be enjoyed both on their own or paired with food.

Beer is our food. We look forward to feeding your moody tongue.

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Moody Tongue Steeped Emperor's Lemon Saison Farmhouse Saison Belgian Inspiration None 6.30
Moody Tongue Steeped Emperor's Lemon Saison Farmhouse Saison Belgian Inspiration None 6.30

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

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Malt Variety

Moody Tongue Steeped Emperor's Lemon Saison

carries the flavors of a lemon meringue pie alongside the aromatics of Meyer lemons. The resulting Saison has a pineapple color and a dry finish.

carries the flavors of a lemon meringue pie alongside the aromatics of Meyer lemons. The resulting Saison has a pineapple color and a dry finish.

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Style:
Farmhouse Saison

Brewery:
Moody Tongue

The Glass Factory, Building 3
Chicago, IL 60608

https://www.moodytongue.com/

At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the ...
read more

At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

Culinary brewing rests on three principles:

  • Sourcing the highest quality ingredients
  • Understanding how best to handle those ingredients to showcase flavors and aromatics
  • Knowing when during the brewing process to incorporate these ingredients

Brewmaster Jared Rouben draws on his culinary training to forge this connection between the kitchen and our brewery, building recipes for our beers in the same manner a chef would for a dish. Our beers are created with simplicity and balance in mind, and can be enjoyed both on their own or paired with food.

Beer is our food. We look forward to feeding your moody tongue.

read less
De Dolle Stille Nicht Belgian Strong Ale Belgian Inspiration None 12.00
De Dolle Stille Nicht Belgian Strong Ale Belgian Inspiration None 12.00

Glassware

Snifter

Bottle Size

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Nugget +

Flavor: Clean strong bitterness with some herbal notes.

Aroma: Spicy and herbal with very strong aroma.

Alpha Acids: 12 - 15%                     

Beta Acids: 4 - 6%                

Dual Purpose

Malt Variety

De Dolle Stille Nicht

It has been boiling for many hours, brewed with pale malt with white candy sugar in the kettle. The Nugget hops gives an extra bitterness to balance the extreme sweetness due to the density. The taste triangle is completed with some acidity of the fermentation.

It has been boiling for many hours, brewed with pale malt with white candy sugar in the kettle. The Nugget hops gives an extra bitterness to balance the extreme sweetness due to the density. The taste triangle is completed with some acidity of the fermentation.

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Style:
Belgian Strong Ale

Brewery:
De Dolle

Eureka Heights Brewing Company Stun Gravy Barleywine Malty, Toasty, and Nutty None 11.00
Eureka Heights Brewing Company Stun Gravy Barleywine Malty, Toasty, and Nutty None 11.00

Glassware

Snifter

Bottle Size

SRM Value / Color

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Malt Variety

Eureka Heights Brewing Company Stun Gravy

Style:
Barleywine

Brewery:
Eureka Heights Brewing Company

941 W 18TH ST
Houston, Texas 77008

http://www.eurekaheights.com/

New brewery in the Heights

New brewery in the Heights

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Alvinne The Oak Melchior Special Edition Pur Sang Belgian Strong Pale The Lighter Side of Life None 11.00
Alvinne The Oak Melchior Special Edition Pur Sang Belgian Strong Pale The Lighter Side of Life None 11.00

Glassware

Bottle Size

500mL

SRM Value / Color

In determination ...

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Malt Variety

Alvinne The Oak Melchior Special Edition Pur Sang

 fruity, woody sour notes with a hint of Brett 

 fruity, woody sour notes with a hint of Brett 

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Style:
Belgian Strong Pale

Brewery:
Alvinne

Vaartstraat 4a
Zwevegem, 8552

http://www.alvinne.be/

Alvinne Brewery is a microbrewery localed in the beautiful West Flanders "Land of Mortagne."  The name of the brewery derives from of local folk tales, who can be seen depicted on the brewery's logo and labels.

The brewery creates a wide range of beers ...

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Alvinne Brewery is a microbrewery localed in the beautiful West Flanders "Land of Mortagne."  The name of the brewery derives from of local folk tales, who can be seen depicted on the brewery's logo and labels.

The brewery creates a wide range of beers, including versions of 'traditional' Belgian styles such as Strong Golden Ales, Abbey-style beers and Saison, as well as original creations that cross stylistic boundaries and beers inspired by styles from outside their home country like Imperial Stout.

Although quite small and a newcomer to the Belgian brewing world, being founded in 2002, Alvinne has gained international attention, no small feat in this brewery-intensive nation.

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Clown Shoes Undead Party Crasher Russian Imperial Stout Dark and Flavorful None 10.00
Clown Shoes Undead Party Crasher Russian Imperial Stout Dark and Flavorful None 10.00

Glassware

Snifter

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

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Malt Variety

Clown Shoes Undead Party Crasher

"Machat and Associates initially delivered the papers for case number 13-03568 in The Central District of California to Mercury Brewing , as well as to Somerville Beer Company and Frosty Knuckle Brewing Company. As the case was based on Clown Shoes Beers’ use of the name ...

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"Machat and Associates initially delivered the papers for case number 13-03568 in The Central District of California to Mercury Brewing , as well as to Somerville Beer Company and Frosty Knuckle Brewing Company. As the case was based on Clown Shoes Beers’ use of the name Vampire Slayer, none of those folks should have been included in the law suit. We raised our hands and Clown Shoes Beer was promptly served, though the plaintiffs refused to remove the other breweries from the suit.

Bottom line? Vampire Brands and TI Beverage Group, connected companies out of California that primarily market vampire themed wine, were suing us. They came to market six months after Vampire Slayer began distribution with a beer made in Belgium called Vampire Pale Ale, but they filed a trademark application prior to our distribution. Their position was that our use of the name Vampire Slayer was harming their ability to sell Vampire Pale Ale, literally costing them money.

Here are a few nuggets from the plaintiffs’ demands in the law suit:

1. The court should rule Clown Shoes unfairly competed with Vampire Brands and infringed on their trademarks, including Vampire, Vampyre, Vampire Vineyards, Chateau du Vampire, Dracula and others.
2. The court should “ order that the Defendants’ ill-gotten gains and all sales proceeds wrongfully acquired by Defendants by means of Defendants wrongful use of Plaintiffs’ trademarks and their support of such acts of unfair competition and false advertising be turned over to Plaintiffs along with interest.
3. The court should award an amount to be determined at trial but at least an amount equivalent to treble the amount of Defendants’ illicit profits or Plaintiffs’ lost profits, whichever is greater.
4. The court award judgment against the Defendants for the full costs of this action, including attorney’s fees reasonably incurred by Plaintiffs.

Wow. A phone call or a cease and desist letter are what would be a typical first salvo. But it turns out one of the partners of Vampire Brands , Michael Machat, is also the lawyer for the plaintiff, as he is a patent and trademark attorney. Perhaps this explains the aggressive approach.

At the heart of the suit, we learned after seeking counsel, is whether or not a likelihood of brand confusion exists. Our position was that there couldn’t be much confusion between the two brands. The beers come from different countries, with ours being made in the USA and theirs in Belgium. This means they will end up in different sections of any beer store or on any beer list. Vampire Pale Ale embraces vampires in name and imagery, whereas Vampire Slayer does the opposite. Clown Shoes is the primary name of our beer, whereas Vampire Slayer is the secondary. The beer styles, American Imperial Stout as opposed to Belgian Pale Ale, are about as different as possible. Clown Shoes Beers’ branding is very distinct from Vampire Pale Ale. Etc. Here are the two bottles, side by side. What do you think? Confusing?

Based on all of these facts and the advice of our lawyers, we felt that we stood an excellent chance of winning a court battle. Then we found out that litigation could cost between $300,000 to $400,000.

Ummmm… that sounds like stabbing ourselves in the face to cure foot pain.

A settlement, the terms of which I am not at liberty to disclose, was reached with Michael Machat, Vampire Brands, and TI Beverage that licenses Clown Shoes to use the name Vampire Slayer. I can say that based on all factors, the Vampire Slayer name will soon be discontinued, despite the licensing agreement.

Immediately after we receive national label registration, the name Vampire Slayer will become Undead Party Crasher. The recipe remains the same, with smoked malt and holy water included. The new label expresses our feelings about the legal process and monsters." Commercial Description

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Style:
Russian Imperial Stout

Brewery:
Clown Shoes

23 Hayward Street
Ipswich, MA 01938

http://www.clownshoesbeer.com/

The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of ...

read more

The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of the owners, became interested in the craft beers he was bringing in. They started to talk about the idea of making their own beer, and then the realization clicked...they already had a distribution license. They could make a beer and distribute it! They initially contacted a few breweries to work with and Mercury Brewing Company, brewers of Ipswich Ales, stepped to the plate with open arms. Head Brewer Dan Lipke was the perfect match because he didn't merely listen to what Berman and Dooley were saying, he really understood what they wanted out of the brand. 


What really sums up Clown Shoes is how they look at beer. Their goal: "To bring fresh, local and innovative beers to the folks without pretension. Ultimately, if we can make beer that people enjoy we have accomplished our goal." 

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Austin Eastciders Watermelon Cider Besides Beer None 5.00
Austin Eastciders Watermelon Cider Besides Beer None 5.00

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

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Hops

Malt Variety

Austin Eastciders Watermelon

Crisp apple, watermelon, tart, honeydew melon, with a dry finish

Crisp apple, watermelon, tart, honeydew melon, with a dry finish

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Style:
Cider

Brewery:
Austin Eastciders

979 Springdale Rd
Austin, TX 78702

http://www.austineastciders.com/

Austin Eastciders makes old-style cider using bittersweet and bittersharp apple varieties to produce ciders which are dryer, smoother and more complex than many modern hard ciders. 

They use antique cider apple varieties, high in tannins and acids, to produce flavors that have not been widely ...

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Austin Eastciders makes old-style cider using bittersweet and bittersharp apple varieties to produce ciders which are dryer, smoother and more complex than many modern hard ciders. 

They use antique cider apple varieties, high in tannins and acids, to produce flavors that have not been widely experienced in America since Prohibition. These are the apples with which hard cider was traditionally made. During Prohibition many cider apple orchards were destroyed, meaning cider has since been made with eating apples. Austin Eastciders uses real cider apples, traditional processes and simple recipes - adding nothing which isn't present naturally in the fruit.

They work with farmers across America to reintroduce vintage apple varieties and to help recultivate the old Southern varieties that thrived back in the day. At one time the South could boast an incredible 1,800 varieties, of which 500 still exist in small amounts today.

Austin Eastciders scours the country looking for sources of super-rare American cider apples like Hewes & Harrison and uniquely Southern cider varieties like Winesap & Arkansas Black. With these, they blend Austin Eastciders 'Small Batch' ciders. Their 'Gold Top' cider is made with more than 40 different bittersweet and bittersharp varieties sourced from old English cider orchards. 'Gold Top' is medium dry, full flavored and deliciously tangy, available on draft and in 16.9oz bottles. 'Eastciders Original' is a blend of American dessert apples and European bittersweets, available in 16oz cans. It's dry and light, fresh and fruity, the perfect summer cider.

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Devil and The Deep Brewery White Wit Witbier Sociable and Refreshing None 5.20
Devil and The Deep Brewery White Wit Witbier Sociable and Refreshing None 5.20

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

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Malt Variety

Devil and The Deep Brewery White Wit

Style:
Witbier

Brewery:
Devil and The Deep Brewery

2425 Postoffice St
Galveston, TX 77550

https://untappd.com/DevilDeepBrew

New brewery to Galveston, not a lot of info.

New brewery to Galveston, not a lot of info.

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Eureka Heights Brewing Company Wicket Awesome ESB Malty, Toasty, and Nutty 30 4.70
Eureka Heights Brewing Company Wicket Awesome ESB Malty, Toasty, and Nutty 30 4.70

Glassware

Imperial Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

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None plato

Hops

Challenger-UK +

Flavor: Spicy and almost fruity flavors.

Aroma: Very spicy and some cedar and green tea notes.

Alpha Acids: 6.5 - 9%                      

Beta Acids: 3.2 - 4.2%                      

Dual Purpose

East Kent Golding-UK +

Flavor: Delicate floral, earthy and honey-like flavors.

Aroma: Earthy lemon and thyme overtones.

Alpha Acids: 4 - 6%                         

Beta Acids: 1.9 - 3%             

Dual Purpose

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

Malt Variety

Crystal +

Maris Otter Pale +

Eureka Heights Brewing Company Wicket Awesome

"This ESB is mighty special. Thumbs up to sick goals and sports and stuff. Drink some of this and you might start reciting Shakespeare or even Chaucer. This may be your Canterbury Tale." Commercial Description

"This ESB is mighty special. Thumbs up to sick goals and sports and stuff. Drink some of this and you might start reciting Shakespeare or even Chaucer. This may be your Canterbury Tale." Commercial Description

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Style:
ESB

ESB (Extra Special Bitter) 
ESBs are basically stronger versions of classic English Bitters.  Bitters are basically light versions of IPAs. Although IPAs came first, it is easier to think of the Bitter/Pale Ale hierarchy as bitters being the main category and all others being ...
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ESB (Extra Special Bitter) 
ESBs are basically stronger versions of classic English Bitters.  Bitters are basically light versions of IPAs. Although IPAs came first, it is easier to think of the Bitter/Pale Ale hierarchy as bitters being the main category and all others being a sub-category of bitters. 
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
ESBs are deep golden to copper in color with a creamy off white head.

Aroma/Taste
This style has a moderate English hop aroma with a hint of fruity esters.
By American Craft standards, ESBs have light to medium bitterness, but would be considered medium to medium high by American Micro standards. Hop bitterness and flavor are noticeable, but do not dominate the malt flavors. This  style is best enjoyed from the cask on the engine. When served on regular draft, it can have a thin body and underwhelming taste.

Ingredients
ESBs contain Pale ale, amber or crystal malts and English hops and a slightly fruity English ale yeast. It is classically cask-hopped with Goldings Hops. 

Glassware and Serving Temperature
At Hay Merchant, we serve this style in an English Pub Pint poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 4.5%-6% and an average IBU range of 30-50.
Examples
Great examples of this style are Fullers ESB and Lefthand Sawtooth ESB.

History 
In the UK. ESB is a style trademarked by Fuller’s.  It has become the darling of the American cask beer movement because of its rich history with CAMRA (the Campaign for Real Ale). Fuller’s has won more CAMRA awards than any other British beer. 
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Brewery:
Eureka Heights Brewing Company

941 W 18TH ST
Houston, Texas 77008

http://www.eurekaheights.com/

New brewery in the Heights

New brewery in the Heights

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Ommegang Wine Barrel Aged Three Philosophers Barrel Aged Quad Oddly Delicious None 9.30
Ommegang Wine Barrel Aged Three Philosophers Barrel Aged Quad Oddly Delicious None 9.30

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

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None plato

Hops

Malt Variety

Ommegang Wine Barrel Aged Three Philosophers

97% Quad with 3% Kriek aged in wine barrels.

97% Quad with 3% Kriek aged in wine barrels.

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Style:
Barrel Aged Quad

Brewery:
Ommegang

656 County Highway 33
Cooperstown, NY 13326

http://www.ommegang.com/

Brewery Ommegang was founded by Don Feinberg and Wendy Littlefield with a mission to brew world-class Belgian-style ales in 1997. The original brewery was modeled after a traditional Belgian farmhouse, set on a former hop farm in the Susqehanna River Valley, just south of Cooperstown ...

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Brewery Ommegang was founded by Don Feinberg and Wendy Littlefield with a mission to brew world-class Belgian-style ales in 1997. The original brewery was modeled after a traditional Belgian farmhouse, set on a former hop farm in the Susqehanna River Valley, just south of Cooperstown, New York. As demand for quality, bottle-conditioned Belgian-style ales increased, Ommegang could no longer keep up, and in 2005 the brewery expanded its production capacity by 40 percent to meet the new demand. Brewery Ommegang have firmly established themselves as the foremost brewery in the United States for bottle-conditioned Belgian-style ales.

Since its inception, Brewery Ommegang has been committed to making the best Belgian-style ales possible, and has been recognized for their craft, taking home the Gold Medal in 2004 from the Great American Beer Fest for their Hennepin in the French and Belgian-style Saisons category. Their Abbey ale took home the Gold Medal in 2010 from the World Beer Cup, in the Belgian Dubbel Ale category, and their Witte ale took home the Gold Medal in 2011 from the Great American Beer Fest in the Belgian-style Witbier category.

In 2013, Ommegang partnered with HBO on their hugely successful Game of Thrones series of beers, inspired limited runs of beers inspired by the series. 

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Bruery Terreux Wit The Funk Sour Ale Sour and Funky None 5.40
Bruery Terreux Wit The Funk Sour Ale Sour and Funky None 5.40

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

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Malt Variety

Bruery Terreux Wit The Funk

Style:
Sour Ale

Brewery:
Bruery Terreux

Clown Shoes Zen Garden NE IPA Hop-a-licious None 6.70
Clown Shoes Zen Garden NE IPA Hop-a-licious None 6.70

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

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Malt Variety

Clown Shoes Zen Garden

Style:
NE IPA

Brewery:
Clown Shoes

23 Hayward Street
Ipswich, MA 01938

http://www.clownshoesbeer.com/

The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of ...

read more

The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of the owners, became interested in the craft beers he was bringing in. They started to talk about the idea of making their own beer, and then the realization clicked...they already had a distribution license. They could make a beer and distribute it! They initially contacted a few breweries to work with and Mercury Brewing Company, brewers of Ipswich Ales, stepped to the plate with open arms. Head Brewer Dan Lipke was the perfect match because he didn't merely listen to what Berman and Dooley were saying, he really understood what they wanted out of the brand. 


What really sums up Clown Shoes is how they look at beer. Their goal: "To bring fresh, local and innovative beers to the folks without pretension. Ultimately, if we can make beer that people enjoy we have accomplished our goal." 

read less

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Beer

  • J.W. Lee's 2001 Harvest Ale
  • J.W. Lee's 2001 Harvest Ale

    Style

    English Barley Wine

    Category

    English Barley Wine

    IBU

    None

    ABV

    11.50

    J.W. Lee's 2001 Harvest Ale

    Caramelized Dark Fruits, Toffee, Butterscotch and Slightly Muddled Aged Hops

    Caramelized Dark Fruits, Toffee, Butterscotch and Slightly Muddled Aged Hops

    read less

    Style:
    English Barley Wine

    English Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
    read more
    English Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

    About Strong Ales
    Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
    Appearance
    The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

    Aroma/Taste
    The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
    There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
    Ingredients
    Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
    Examples
    Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

    History 
    This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
    The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
    read less

    Brewery:
    J.W. Lee's

    Greengate Brewery
    Middleton Junction, England M24 2AX

    http://www.jwlees.co.uk/

    JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a ...

    read more

    JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants.

    Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world.

    read less

    Glassware

    Snifter

    Bottle Size

    275mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • J.W. Lee's 2010 Harvest Ale Sherry
  • J.W. Lee's 2010 Harvest Ale Sherry

    Style

    Barrel Aged Barleywine

    Category

    Barrel Aged Barleywine

    IBU

    None

    ABV

    11.50

    J.W. Lee's 2010 Harvest Ale Sherry

    sweet caramel, vanilla, raisins, dates.

    sweet caramel, vanilla, raisins, dates.

    read less

    Style:
    Barrel Aged Barleywine

    Brewery:
    J.W. Lee's

    Greengate Brewery
    Middleton Junction, England M24 2AX

    http://www.jwlees.co.uk/

    JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a ...

    read more

    JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants.

    Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world.

    read less

    Glassware

    Snifter

    Bottle Size

    275mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • J.W. Lee's 2011 Harvest Ale Calvados
  • J.W. Lee's 2011 Harvest Ale Calvados

    Style

    English Barley Wine

    Category

    English Barley Wine

    IBU

    None

    ABV

    11.50

    J.W. Lee's 2011 Harvest Ale Calvados

    sweet caramel, vanilla, raisins, dates, and faint smoky oak

    sweet caramel, vanilla, raisins, dates, and faint smoky oak

    read less

    Style:
    English Barley Wine

    English Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
    read more
    English Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

    About Strong Ales
    Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
    Appearance
    The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

    Aroma/Taste
    The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
    There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
    Ingredients
    Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
    Examples
    Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

    History 
    This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
    The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
    read less

    Brewery:
    J.W. Lee's

    Greengate Brewery
    Middleton Junction, England M24 2AX

    http://www.jwlees.co.uk/

    JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a ...

    read more

    JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants.

    Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world.

    read less

    Glassware

    Snifter

    Bottle Size

    275mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Real Ale Brewing Company 2011 Sisyphus
  • Real Ale Brewing Company 2011 Sisyphus

    Style

    American Barley Wine

    Category

    American Barley Wine

    IBU

    75

    ABV

    11.50

    Real Ale Brewing Company 2011 Sisyphus

    Earthy taste with vanilla, caramel, cinnamon, and whiskey Earthy taste with vanilla, caramel, cinnamon, and whiskey 

    Earthy taste with vanilla, caramel, cinnamon, and whiskey Earthy taste with vanilla, caramel, cinnamon, and whiskey 

    read less

    Style:
    American Barley Wine

    American Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
    read more
    American Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

    About Strong Ales
    Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
    Appearance
    The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

    Aroma/Taste
    The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
    There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
    Ingredients
    Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
    Examples
    Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

    History 
    This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
    The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
    read less

    Brewery:
    Real Ale Brewing Company

    231 San Saba Ct
    Blanco, TX 78606

    http://realalebrewing.com/

    Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye ...

    read more

    Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment.

    Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.  Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.”

    Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.  Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years.

    Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way.  Construction began in 2005 and the brewery went online in 2006.

    The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl.

    They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day.  All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute.

    Brad credits the local Blanco River as "some of the best brewing water for the styles of beer that we make," making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market.

    Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder.  But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

    Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces.

    In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

    read less

    Glassware

    Snifter

    Bottle Size

    12oz

    SRM Value / Color

    In determination ...

    Original Gravity

    24.000 plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Real Ale Brewing Company 2012 Sisyphus
  • Real Ale Brewing Company 2012 Sisyphus

    Style

    American Barley Wine

    Category

    American Barley Wine

    IBU

    75

    ABV

    10.50

    Real Ale Brewing Company 2012 Sisyphus

    Earthy taste with vanilla, caramel, cinnamon, and whiskey 

    Earthy taste with vanilla, caramel, cinnamon, and whiskey 

    read less

    Style:
    American Barley Wine

    American Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
    read more
    American Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

    About Strong Ales
    Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
    Appearance
    The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

    Aroma/Taste
    The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
    There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
    Ingredients
    Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
    Examples
    Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

    History 
    This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
    The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
    read less

    Brewery:
    Real Ale Brewing Company

    231 San Saba Ct
    Blanco, TX 78606

    http://realalebrewing.com/

    Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye ...

    read more

    Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment.

    Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.  Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.”

    Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.  Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years.

    Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way.  Construction began in 2005 and the brewery went online in 2006.

    The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl.

    They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day.  All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute.

    Brad credits the local Blanco River as "some of the best brewing water for the styles of beer that we make," making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market.

    Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder.  But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

    Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces.

    In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

    read less

    Glassware

    Snifter

    Bottle Size

    12oz

    SRM Value / Color

    In determination ...

    Original Gravity

    24.000 plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • J.W. Lee's 2013 Harvest Ale Lagavulin
  • J.W. Lee's 2013 Harvest Ale Lagavulin

    Style

    Barrel Aged Barleywine

    Category

    Barrel Aged Barleywine

    IBU

    None

    ABV

    11.50

    J.W. Lee's 2013 Harvest Ale Lagavulin

    sweet caramel, vanilla, raisins, dates, and peat

    sweet caramel, vanilla, raisins, dates, and peat

    read less

    Style:
    Barrel Aged Barleywine

    Brewery:
    J.W. Lee's

    Greengate Brewery
    Middleton Junction, England M24 2AX

    http://www.jwlees.co.uk/

    JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a ...

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    JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants.

    Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world.

    read less

    Glassware

    Snifter

    Bottle Size

    275mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Dogfish Head Brewings & Eats 2013 Olde School
  • Dogfish Head Brewings & Eats 2013 Olde School

    Style

    American Barley Wine

    Category

    American Barley Wine

    IBU

    None

    ABV

    15.00

    Dogfish Head Brewings & Eats 2013 Olde School

    Caramel, molasses, raisin on the nose. Plum, brown sugar, and sllightly roasty on the palate with a little tannic bitterness on the back. Not very boozy for being 15%

    Caramel, molasses, raisin on the nose. Plum, brown sugar, and sllightly roasty on the palate with a little tannic bitterness on the back. Not very boozy for being 15%

    read less

    Style:
    American Barley Wine

    American Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
    read more
    American Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

    About Strong Ales
    Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
    Appearance
    The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

    Aroma/Taste
    The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
    There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
    Ingredients
    Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
    Examples
    Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

    History 
    This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
    The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
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    Brewery:
    Dogfish Head Brewings & Eats

    320 Rehoboth Ave
    Rehoboth Beach, DE 19971

    http://www.dogfish.com/

    The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area.

    Not only was Dogfish Head Delaware’s first ...

    read more

    The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area.

    Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Their very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, they brewed three times a day, five days a week. The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. 

    The beer wasn't the brewpub’s only draw. The pub's menu centered on a wood-burning grill. Dogfish Head soon became known as the place to enjoy fresh grilled seafood, burgers, pizzas and sandwiches. The wood–burning grill imparts a unique flavor to everything on the menu, whether it's a hearty sandwich, a delicate piece of fish or signature pizza dough.

    With the popularity of the pub growing, it was quickly apparent that the 12–gallon brewery would not keep up with demand. Dogfish Head built a new brewery and underwent a thirty-fold expansion of the brew house.

    The reputation of Dogfish Head ales quickly grew beyond Delaware's borders. Calls from Philadelphia, Washington, D.C., and beyond poured in, as thirsty restaurant patrons demanded their favorite beach beer at home. They began bottling Shelter Pale Ale in 1996 and just one year later, they expanded again. This time, they separated the packaging operation from the restaurant. By 1999, they were up to five year–round bottled brands in about a dozen states.

    Dogfish Head outgrew their distributing brewery in a couple years and, in the summer of 2002, they moved their entire production brewery up the road to Milton, Del., into a 100,000-square-foot converted cannery. Around the same time, they built a distillery on the second floor of their Rehoboth Beach brewpub to make vodka, rum and gin.

    Dogfish Head now brews nearly 20 styles of beer that are sold in more than 25 states, as well as a half-dozen kinds of hand-crafted spirits.

    read less

    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Dogfish Head Brewings & Eats 2014 Raison D'Extra
  • Dogfish Head Brewings & Eats 2014 Raison D'Extra

    Style

    Belgian Style Strong Dark

    Category

    Belgian Style Strong Dark

    IBU

    40

    ABV

    18.00

    Dogfish Head Brewings & Eats 2014 Raison D'Extra

    Bulbous brown Ale brewed with a Bunch of malt, Brown Sugar and Raisins

    Bulbous brown Ale brewed with a Bunch of malt, Brown Sugar and Raisins

    read less

    Style:
    Belgian Style Strong Dark

    Brewery:
    Dogfish Head Brewings & Eats

    320 Rehoboth Ave
    Rehoboth Beach, DE 19971

    http://www.dogfish.com/

    The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area.

    Not only was Dogfish Head Delaware’s first ...

    read more

    The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area.

    Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Their very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, they brewed three times a day, five days a week. The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. 

    The beer wasn't the brewpub’s only draw. The pub's menu centered on a wood-burning grill. Dogfish Head soon became known as the place to enjoy fresh grilled seafood, burgers, pizzas and sandwiches. The wood–burning grill imparts a unique flavor to everything on the menu, whether it's a hearty sandwich, a delicate piece of fish or signature pizza dough.

    With the popularity of the pub growing, it was quickly apparent that the 12–gallon brewery would not keep up with demand. Dogfish Head built a new brewery and underwent a thirty-fold expansion of the brew house.

    The reputation of Dogfish Head ales quickly grew beyond Delaware's borders. Calls from Philadelphia, Washington, D.C., and beyond poured in, as thirsty restaurant patrons demanded their favorite beach beer at home. They began bottling Shelter Pale Ale in 1996 and just one year later, they expanded again. This time, they separated the packaging operation from the restaurant. By 1999, they were up to five year–round bottled brands in about a dozen states.

    Dogfish Head outgrew their distributing brewery in a couple years and, in the summer of 2002, they moved their entire production brewery up the road to Milton, Del., into a 100,000-square-foot converted cannery. Around the same time, they built a distillery on the second floor of their Rehoboth Beach brewpub to make vodka, rum and gin.

    Dogfish Head now brews nearly 20 styles of beer that are sold in more than 25 states, as well as a half-dozen kinds of hand-crafted spirits.

    read less

    Glassware

    Snifter

    Bottle Size

    12oz

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Cascade Brewing 2015 Cranberry
  • Cascade Brewing 2015 Cranberry

    Style

    Wild Ale

    Category

    Wild Ale

    IBU

    None

    ABV

    8.00

    Cascade Brewing 2015 Cranberry

    Cranberries, Orange Peel and Cinnamon

    Cranberries, Orange Peel and Cinnamon

    read less

    Style:
    Wild Ale

    Brewery:
    Cascade Brewing

    7424 SW Beaverton-Hillsdale Hwy
    Portland, OR 97225

    http://cascadebrewing.com/

    Cascade Brewing was founded in 1998 by owner Art Larrance and brewmaster Ron Gansberg. Together, Art and Ron put their 40 years combined beer experience to work, designing and installing Cascade’s 10-barrel brewing system in Southwest Portland, then creating and distributing well-balanced traditional ales ...

    read more

    Cascade Brewing was founded in 1998 by owner Art Larrance and brewmaster Ron Gansberg. Together, Art and Ron put their 40 years combined beer experience to work, designing and installing Cascade’s 10-barrel brewing system in Southwest Portland, then creating and distributing well-balanced traditional ales.

    Sour beers really came about by default. The pair had followed the trends of traditional ales and were growing tired of what they referred to as the “hops arms race” of ever-hoppier beers, especially in the Northwest. Both wanted to focus instead on beers that offered an intense sensory experience other than hops. They considered what they could draw upon from the region: an abundant supply of wine barrels from the nearby wine country, and access to delicious and plentiful local fruit.

    They chose to create sour ales (though they purposefully stayed away from trying to recreate Belgian style sour ales). Employing lactobacillus, an acid bacteria that produces moderate levels of acidity and sour flavors, they began their sour journey in 2005. By 2006, they were producing the base beer that would then be aged for up to a year in wine, port and whiskey oak barrels.

    In 2008, the brewery developed three ultra-premium, oak barrel-aged, lactic-fermented Northwest sour ales: Kriek, Apricot and Cuvee du Jongleur. Each was hand-bottled in 750 ml champagne bottles with a cork and wire basket. That fall, Cascade entered all three into the Great American Beer Festival in the Wood- and Barrel-Aged Sour Beer category: a total of 22 beers were entered in the class, and Cascade Kriek took the Bronze.

    In 2009, they brought in 4,500 lbs. of Bing and sour pie cherries straight from the orchards for making Kriek, Sang Royale and Sang Noir. They picked up 2,500 lbs. of apricots for their Apricot Ale, one ton of Cabernet Sauvignon grapes for a yet to be named beer (going through extensive aging) and 2,500 lbs. of white wine grapes for The Vine. That fall, they again traveled to the Great American Beer Festival, submitting three of their beers in the Wood- and Barrel-Aged Sour Beer category. Out of 45 entries, Cascade Brewing was awarded the Gold for Bourbonic Plague and the Silver for Vlad the Imp Aler. These wins propelled the obscure brewery into the forefront nationally for Northwest sour ales.

    In September 2010, Cascade opened the Cascade Brewing Barrel House, the nation’s first “House of Sour,” at 939 SE Belmont Street in Portland. Located in a 7,000 square foot former produce warehouse, the Barrel House contained a 5,000 square foot production side with a loading dock, barrel room, cooler and workspace; as well as a 2,100 square foot tasting room with seating for 90 inside and another 80 out front.

    In 2014, the production side of the Barrel House was bursting at the seams and needed to relocate. Cascade leased a 23,000-square-foot warehouse in Southwest Portland that headquarters all of its blending, aging, packaging and distribution. The Cascade Blending House currently holds more than 1,500 barrels filled with its sour beer, plus an additional nine foudres (giant wooden barrels that typically hold around 1,800 gallons of beer). All of its beers continue to be brewed at the original brewery at 7424 SW Beaverton-Hillsdale Hwy in Portland.

    read less

    Glassware

    Snifter

    Bottle Size

    750mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Jolly Pumpkin Artisan Ales 2016 Clementina
  • Jolly Pumpkin Artisan Ales 2016 Clementina

    Style

    Saison

    Category

    Saison

    IBU

    11

    ABV

    5.50

    Jolly Pumpkin Artisan Ales 2016 Clementina

    A bright and highly effervescent oak aged golden saison. Brewed with citrus peel, pink Himalayan salt, coriander and clementine juice. Citrus and bready wheat in the aroma, tart and refreshing with notes of citrus in the finish.

    A bright and highly effervescent oak aged golden saison. Brewed with citrus peel, pink Himalayan salt, coriander and clementine juice. Citrus and bready wheat in the aroma, tart and refreshing with notes of citrus in the finish.

    read less

    Style:
    Saison

    Brewery:
    Jolly Pumpkin Artisan Ales

    311 S. Main St.
    Ann Arbor, MI 48104

    http://www.jollypumpkin.com/jp/home

    Ron Jeffries founded Jolly Pumpkin Artisan Ales in 2004 in Dexter, Michigan. It operates two pubs, one in Ann Arbor and the other in Traverse City. Jolly Pumpkin produces a variety of unfiltered and unpasteurized "rustic country" beers.

    Jolly Pumpkin ages their beers in wine ...

    read more

    Ron Jeffries founded Jolly Pumpkin Artisan Ales in 2004 in Dexter, Michigan. It operates two pubs, one in Ann Arbor and the other in Traverse City. Jolly Pumpkin produces a variety of unfiltered and unpasteurized "rustic country" beers.

    Jolly Pumpkin ages their beers in wine barrels, which contain naturally occurring microbiological cultures including brettanomyces. These cultures produce a complex flavor profile in their beers, which includes flavors described as leathery, earthy, wild, funky, or even "sweaty horse hair character,” which may approximate how beer tasted before the advent of pasteurization and industrialization. This style of beer has been described as "farmhouse ale" or American Wild Ale. Jolly Pumpkin was not the first brewery in the U.S. to start brewing these styles, but it is one of the most well known.

    Their year-round productions include Oro de Calabaza, La Roja, Calabaza Blanca, Bam Biere, and Bam Noire.  Their seasonal beers include Madrugada Obscura “Dark Dawn”, Biere de Mars, E.S. Bam, Luciernaga “The Firefly” Weizen Bam Miere, La Parcela, Fuego del Otono, Noel de Calabaza, Marcaibo Especial, and Perseguidor.

    read less

    Glassware

    Tulip

    Bottle Size

    750mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Firestone Walker Brewing Company 2016 Sucaba
  • Firestone Walker Brewing Company 2016 Sucaba

    Style

    Barrel Aged Barleywine

    Category

    Barrel Aged Barleywine

    IBU

    31

    ABV

    12.50

    Firestone Walker Brewing Company 2016 Sucaba

    After taking a year off, Sucaba returns for a curtain call in 2018. As always, this latest vintage delivers big, boozy bourbon and American oak aromas combine with soft chocolate malt undertones. Complex malt flavors are framed in oak with hints of dark chocolate, vanilla ...

    read more

    After taking a year off, Sucaba returns for a curtain call in 2018. As always, this latest vintage delivers big, boozy bourbon and American oak aromas combine with soft chocolate malt undertones. Complex malt flavors are framed in oak with hints of dark chocolate, vanilla, toasted coconut and a touch of dark cherry. Sucaba is a one-of-a-kind sipping experience.  It is a beer built to last, and one that will reward careful cellaring for years to come. We highly recommend counting the years with an abacus.

    read less

    Style:
    Barrel Aged Barleywine

    Brewery:
    Firestone Walker Brewing Company

    1400 Ramada Dr
    Paso Robles , CA 93446

    http://www.firestonebeer.com/

    Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

    Firestone ...

    read more

    Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

    Firestone Walker’s ales are selectively fermented in the Firestone Union oak barrel brewing system. The Firestone Union incorporates 65-gallon, medium and heavy toast American oak barrels.

    Firestone Walker takes pride in making exceptional pale ales. More recently, they created a seasonal series offering, as well as their Proprietor’s Reserve series of beers, born from their Anniversary program. These vintage and limited release beers are the consummate sipping beers, meant to be enjoyed with friends and family. 

    Firestone Walker Brewing Company continues to grow as the palates of Americans migrate to craft beer. Their brew staff has picked up “Mid Size Brewery of the Year” at the World Beer Cup an unmatched four times.

    read less

    Glassware

    Snifter

    Bottle Size

    22oz

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Firestone Walker Brewing Company 2017 Parabola
  • Firestone Walker Brewing Company 2017 Parabola

    Style

    Barrel Aged Imperial Stout

    Category

    Barrel Aged Imperial Stout

    IBU

    69

    ABV

    12.70

    Firestone Walker Brewing Company 2017 Parabola

    Parabola is a beer of darkness and immensity, a barrel-­aged beast that is routinely ranked as one of the top beers in the world.  This Russian imperial oatmeal stout is aged for a full year in  Heaven Hill barrels, developing flavors of rich, chewy ...

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    Parabola is a beer of darkness and immensity, a barrel-­aged beast that is routinely ranked as one of the top beers in the world.  This Russian imperial oatmeal stout is aged for a full year in  Heaven Hill barrels, developing flavors of rich, chewy roasted malts, charred oak and bourbony vanilla. Parabola bares its teeth with its impenetrable black hue and soaring alcohol, yet its bite remains refined with a silky, balanced finish.   

    read less

    Style:
    Barrel Aged Imperial Stout

    Brewery:
    Firestone Walker Brewing Company

    1400 Ramada Dr
    Paso Robles , CA 93446

    http://www.firestonebeer.com/

    Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

    Firestone ...

    read more

    Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

    Firestone Walker’s ales are selectively fermented in the Firestone Union oak barrel brewing system. The Firestone Union incorporates 65-gallon, medium and heavy toast American oak barrels.

    Firestone Walker takes pride in making exceptional pale ales. More recently, they created a seasonal series offering, as well as their Proprietor’s Reserve series of beers, born from their Anniversary program. These vintage and limited release beers are the consummate sipping beers, meant to be enjoyed with friends and family. 

    Firestone Walker Brewing Company continues to grow as the palates of Americans migrate to craft beer. Their brew staff has picked up “Mid Size Brewery of the Year” at the World Beer Cup an unmatched four times.

    read less

    Glassware

    Snifter

    Bottle Size

    12oz

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • BFM (Brasserie des Franches Montagnes) √225 Saison
  • BFM (Brasserie des Franches Montagnes) √225 Saison

    Style

    Farmhouse Saison

    Category

    Farmhouse Saison

    IBU

    None

    ABV

    5.00

    BFM (Brasserie des Franches Montagnes) √225 Saison

    "Brewed for BFM's 15th Anniversary! Belgian style saison matured in third use Abbaye de Saint Bon Chien barrels for 4 months."  Commercial Desription

    "Brewed for BFM's 15th Anniversary! Belgian style saison matured in third use Abbaye de Saint Bon Chien barrels for 4 months."  Commercial Desription

    read less

    Style:
    Farmhouse Saison

    Brewery:
    BFM (Brasserie des Franches Montagnes)

    Ch. des Buissons 8
    Saignelégier, CH-2350

    http://www.brasseriebfm.ch/en/

    Jérôme Rebetez concocted the first batches of beer in his parents’ kitchen. Enthusiastic about his results, he decided to present some of his creations at the “Swiss Homebrewing Trophy” contest. Apparently, he wasn’t the only one who enjoyed his brews; the judges ...

    read more

    Jérôme Rebetez concocted the first batches of beer in his parents’ kitchen. Enthusiastic about his results, he decided to present some of his creations at the “Swiss Homebrewing Trophy” contest. Apparently, he wasn’t the only one who enjoyed his brews; the judges at the contest awarded Jérôme the first place.

    At 23, with a bachelor in enology, Jérôme Rebetez aspired to open up a brewery in his home region of Franches Montagnes. Full of passion but without any cash, Jérôme Rebetez decided to create beers with atypical character. He won the televised competition "Le rêve de vos 20 ans," which allowed him to establish La Brasserie des Franches-Montagnes in Saignelégier, Jura, with the obtained cash. With its spirited image, BFM was positioned as a pioneer in Swiss artisan brewing, crafting finesse beers that are complex with a great corps.

    Jérôme Rebetez uses ingredients chosen to guarantee the highest quality. They are always original and sometimes tricky to mix like Sarawak pepper, sage or other spices. He built a reputation for crafting rich beers with complex bouquets, remarkable tastes and long finishes. 

    L’Abbaye de Saint Bon-Chien, a BFM specialty that matures in oak barrels for 12 months, was mentioned in The New York Times as the one of the best barley wines in the world.

    read less

    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    3 - 3 / Straw

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Texas Leaguer Brewing 6-4-3
  • Texas Leaguer Brewing 6-4-3

    Style

    Belgian Style Pale Ale

    Category

    Belgian Style Pale Ale

    IBU

    26

    ABV

    5.00

    Texas Leaguer Brewing 6-4-3

    Belgian yeast notes with orange peal and grassy hops. 

    Belgian yeast notes with orange peal and grassy hops. 

    read less

    Style:
    Belgian Style Pale Ale

    Brewery:
    Texas Leaguer Brewing

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Moody Tongue Apertif Pilsner
  • Moody Tongue Apertif Pilsner

    Style

    German Style Pilsner

    Category

    German Style Pilsner

    IBU

    None

    ABV

    5.00

    Moody Tongue Apertif Pilsner

    Style:
    German Style Pilsner

    Note: Sometimes the name for a style of beer refers to a region or country of origin and can legally describe beers brewed only in that area. At Hay Merchant, we believe names are important in describing a beer and help consumers make educated choices ...

    read more

    Note: Sometimes the name for a style of beer refers to a region or country of origin and can legally describe beers brewed only in that area. At Hay Merchant, we believe names are important in describing a beer and help consumers make educated choices. That’s why we categorize beers in literal terms and reference the style, even if they weren’t brewed in a specified region. In order to help add clarity, we will use the word “Style” in the style name to make this distinction. For instance, beers brewed in the style of German Pilsner but not brewed in Germany will be called German Style Pilsner as opposed to German Pilsner.

    Pilsner is the dominant beer style in the world today.  All 3 Pilsner sub styles—Czech (Bohemian), German and International—share the same basic flavor profile and the same root history, but German Pilsners are better attenuated and drier then their Czech cousins, showing off more hop bitterness. 


    Appearance
    Pilsners should be pale straw to golden, and very clear with a frothy, clean white head. Pilsners should look clean, and German Pilsner will be slightly lighter in color then the Czech style. 

    Aroma/Flavor
    Crispness is the most universal flavor profile for this style. Water type plays a huge role in taste. Pilsners have light malt aromas, a backbone of graininess and a grassy noble hop note. German Pilsners are more earthy and bitter in both aroma and flavor because they use Saaz hops in addition to other European Noble hops, whereas Czech Pilsner uses only Saaz hops.

    There are two types of German Pilsner, distinguished by the difference in the water of Northern and Southern Germany. The water in the North is fairly hard, which accentuates bitterness and creates a very hoppy beer—strong, zesty, in-your-face hop bitterness. In Southern Germany, where you will find extremely soft water, the bitterness is suppressed, resulting in more of a mellow hop.

    Ingredients
    The most common ingredients for this style are 2-row Pilsner malts and German low Alpha hops. 

    Glassware/Serving Temperature
    At Hay Merchant, you will most often find Pilsners served in the 20oz Pilsner glass and stored in our lager cooler at 35° F.

    Stats
    This style will have a common ABV range of  4.5%-6% (American Pilsners trending toward the higher percentage). This style will have an average IBU range of 25-45 (German Pils trending toward the higher IBU).

    History
    The story of the Czech Pilsner is really a story about the blending of technology and raw ingredients. The Czech Pilsner was created as a result of the technological revolution that occurred in Germany in the mid-19th century. The style was possible due to advances in refrigeration, transportation, steam and microbiology.

    The style originated in the town of Plzen, Czechoslovakia around 1840. The Czech-speaking lands of Bohemia were home to two very important ingredients: very good quality 2-row barley and Saaz hops. For centuries, the Grand Dukes of Bohemia attempted to control the supply of these hops by imposing the death penalty on anyone caught smuggling the Saaz hop rhizomes (root cuttings) out of the region.  

    In 1838, an entire season’s worth of beer was poured out in the town square because it was of low quality. The Czechs have always taken their beer very seriously and had little acceptance for bad beer. As a result of this bad batch of beer, in 1840, the town of Plzen voted to build a new brewery that utilized the pressurized steam to heat the brew kettles.

    In 1842, Josef Groll was hired to be the brewmaster for this new state-of-the-art brewery. Groll was the son of a Bavarian brewer from just outside Munich. When he got to Pilzen, he borrowed heavily from Bavarian brewers and hired Bavarian assistants and Bavarian barrel makers. He even brought a Bavarian yeast strain with him.  For all his talent as a brewer, Groll was not a well-liked man. His own father called him “the rudest man in Bavaria.” It might have been for his inability to work with other people that led to his contract not being renewed when it expired in 1845. However, in his short tenure in Pilzen, he helped birth the Bohemia and the lager. 

    Summary
    In summary, the German Pilsner is slightly lighter in color than other Pilsner styles and are more earthy and hitter in aroma and flavor, due to its use of Saaz and other European Boble hops. Water distinguishes the two types of German Pilsner: hard water in Northern Germany accentuates bitterness and creates a very hoppy beer, which the soft water in the South suppresses the bitterness. 

    read less

    Brewery:
    Moody Tongue

    The Glass Factory, Building 3
    Chicago, IL 60608

    https://www.moodytongue.com/

    At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

    Culinary brewing rests on three principles:

    • Sourcing the ...
    read more

    At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

    Culinary brewing rests on three principles:

    • Sourcing the highest quality ingredients
    • Understanding how best to handle those ingredients to showcase flavors and aromatics
    • Knowing when during the brewing process to incorporate these ingredients

    Brewmaster Jared Rouben draws on his culinary training to forge this connection between the kitchen and our brewery, building recipes for our beers in the same manner a chef would for a dish. Our beers are created with simplicity and balance in mind, and can be enjoyed both on their own or paired with food.

    Beer is our food. We look forward to feeding your moody tongue.

    read less

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Nola Brewing Company Arabella
  • Nola Brewing Company Arabella

    Style

    Fruited Sour

    Category

    Fruited Sour

    IBU

    None

    ABV

    4.00

    Nola Brewing Company Arabella

    Inspired by peach lemonade on the porch after a hot summer day, Arabella is sour fermented with 100% Lactobacillus and peach puree to give it refreshing peach aroma.

    Arabella is sweet at first glance, but incredibly tart, funky and complex once further acquainted.

    Inspired by peach lemonade on the porch after a hot summer day, Arabella is sour fermented with 100% Lactobacillus and peach puree to give it refreshing peach aroma.

    Arabella is sweet at first glance, but incredibly tart, funky and complex once further acquainted.

    read less

    Style:
    Fruited Sour

    Brewery:
    Nola Brewing Company

    3001 Tchoupitoulas St
    New Orleans, LA 70115

    http://nolabrewing.com/

    NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a ...

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    NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a lot of Dixie beer in those days. It was the only beer brewed in New Orleans.

    There was a time when New Orleans was the brewing capitol of the south, when dozens of breweries operated in the city, among them nationally known brands like Dixie, Falstaff, Regal and Jax. Dixie was the last one standing, until Hurricane Katrina shut down its Mid-City brewery, prompting its owners to license production to an out-of-state brewery. Beer was no longer being brewed in New Orleans.

    It was that realization, sparked by the words “Brewed in Wisconsin” on the side of his Dixie bottle, which pushed Coco to open NOLA Brewing. He brought in longtime Dixie brewer Peter Caddoo, and two years later they were selling NOLA Blonde and NOLA Brown to a populace thirsty for a local product.

    read less

    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Saint Arnold Brewing Company Art Car IPA
  • Saint Arnold Brewing Company Art Car IPA

    Style

    IPA

    Category

    IPA

    IBU

    55

    ABV

    7.20

    Saint Arnold Brewing Company Art Car IPA

    "National IPA Day seems like the perfect time to release our newest beer, Art Car IPA, a very hoppy American IPA featuring a blend of both new and old hop varieties from the Pacific Northwest. We love this beer.

    The nose is a blend of ...

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    "National IPA Day seems like the perfect time to release our newest beer, Art Car IPA, a very hoppy American IPA featuring a blend of both new and old hop varieties from the Pacific Northwest. We love this beer.

    The nose is a blend of apricot and tropical fruit and mango. The taste starts with a big bitter blood orange that morphs into mangos and sweet tropical fruits. There is a lightly sweet malt body that allows the hops to shine while there being a nice complexity to the flavors.

    The Art Car IPA name was inspired by the fleet of hand painted Art Cars created by local artists for Saint Arnold. You've probably seen our salespeople driving them around town. The label artwork was designed by renowned Houston graffiti artist and our good friend, GONZO247, who has painted four Saint Arnold Art Cars. If you've been to the brewery, you've seen his murals on the inside and outside of our building." Commercial Description

    read less

    Style:
    IPA

    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category ...
    read more
    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

    Aroma/Taste
    A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
    The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
    Ingredients
    IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
    Examples
    Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

    History 
    The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
    Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
    It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
    American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
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    Brewery:
    Saint Arnold Brewing Company

    2000 Lyons Avenue
    Houston, TX 77020

    http://www.saintarnold.com/

    The Saint Arnold Brewing Company is a brewery in Houston, Texas, named after a patron saint of brewing, Saint Arnulf of Metz. Founded in 1994 by Rice University graduates Brock Wagner and Kevin Bartol, the brewery offers tours every weekday and Saturday afternoons, which have ...

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    The Saint Arnold Brewing Company is a brewery in Houston, Texas, named after a patron saint of brewing, Saint Arnulf of Metz. Founded in 1994 by Rice University graduates Brock Wagner and Kevin Bartol, the brewery offers tours every weekday and Saturday afternoons, which have attracted a large following. Saint Arnold has won numerous national and international awards.

    Saint Arnold was originally located on the far northwest side of Houston and operated out of that location for more than fifteen years. In 2009, Saint Arnold purchased a three-story 104,000-square-foot brick building—constructed in 1914 and most recently used as a food service facility for the Houston Independent School District—north of Downtown Houston. The maximum capacity of the new brewery is over 100,000 barrels, compared to 26,000 barrels at the previous location. As of 2015 the brewery is brewing just under 60,000 barrels a year. A large percentage of the brewery’s production capacity is taken up by beer brewed under contract for BJ’s Brewhouse.

    Saint Arnold is known for a core lineup, including Lawnmower, a light bodied German Style Kolsch, as well as a traditional American Style IPA, Elissa. In recent years, Saint Arnold has began to step out of the traditional mold it has followed for years. In 2013, they launched two new lines of beers: Icon is a series of more unique beers released four times a year, and Bishop’s Barrel, a special release series sold only in the bottle available only to bars and restaurants. While coming late to the barrel aging game, the Bishop’s Barrel series has been a hit with fans. In the summer of 2014, Saint Arnold released a Berliner Weisse. Very popular with craft beer fans, the slightly sour German style is an extreme and surprising beer for the generally conservative brewery.

    read less

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    4 - 5 / Pale Gold

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Ducato Baciami Lipsia
  • Ducato Baciami Lipsia

    Style

    Sour Pale Ale

    Category

    Sour Pale Ale

    IBU

    None

    ABV

    4.50

    Ducato Baciami Lipsia

    "A sour ale that is a blended of several barrels that are 9 months old (these barrels were inoculated with lactobacillus) with a new beer that is brewed with Himalaya pink salt. The blend then is aged again - but the result is a super crisp ...

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    "A sour ale that is a blended of several barrels that are 9 months old (these barrels were inoculated with lactobacillus) with a new beer that is brewed with Himalaya pink salt. The blend then is aged again - but the result is a super crisp citric beer with a slight hint of salt in the finish that lingers." Commercial Description

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    Style:
    Sour Pale Ale

    Brewery:
    Ducato

    43011 Roncole Verdi di Busseto
    Fiorenzuola d’Arda, 29017

    http://www.birrificiodelducato.net/en/

    Ducato Microbrewery was founded in 2007 in Roncole Verdi, a small village in Parma County, by Giovanni Campari, a home brewer with a BA in Food Science and Technology. 

    Ducato selects the highest quality raw materials by directly visiting the farmers whenever possible. The malts ...

    read more

    Ducato Microbrewery was founded in 2007 in Roncole Verdi, a small village in Parma County, by Giovanni Campari, a home brewer with a BA in Food Science and Technology. 

    Ducato selects the highest quality raw materials by directly visiting the farmers whenever possible. The malts have different origins: some are imported directly from France and England whereas others are purchased from Germany and Belgium. The hops come from Germany and are personally selected during harvest time, as well as England, the United States and New Zealand. The yeasts are selected strains propagated in the brewery. They brew using top, bottom and mix fermentation by adding wild yeasts and lactic bacteria.

    All the beers are unpasteurized, because they believe that putting such an aromatically complex and delicate product through heat treatment would forever compromise its organoleptic quality and freshness. Some of their beers undergo a natural conditioning process in closed tanks to end fermentation and are later bottled in an isobaric manner. Others are bottle conditioned—given a dose of either sugar or wort before bottling which, after a period under controlled temperatures, triggers in-bottle fermentation, thus naturally carbonating the beer. 

    Ducato is currently exporting more than 15 percent of its production to the U.S., Canada, Brazil, Norway, Sweden, Spain and Japan.

    read less

    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Brabandere Brewery (The Brewery Formerly Known as Bavik) Bavik Pilsner
  • Brabandere Brewery (The Brewery Formerly Known as Bavik) Bavik Pilsner

    Style

    German Style Pilsner

    Category

    German Style Pilsner

    IBU

    None

    ABV

    5.20

    Brabandere Brewery (The Brewery Formerly Known as Bavik) Bavik Pilsner

    "Bavik Premium Pils has already many awards on its list of achievements. This can be entirely attributed to its traditional brewing process whereby only aroma hops are being used, a long and cold maturation process and where pasteurization is out of the question." Commercial Description

    "Bavik Premium Pils has already many awards on its list of achievements. This can be entirely attributed to its traditional brewing process whereby only aroma hops are being used, a long and cold maturation process and where pasteurization is out of the question." Commercial Description

    read less

    Style:
    German Style Pilsner

    Note: Sometimes the name for a style of beer refers to a region or country of origin and can legally describe beers brewed only in that area. At Hay Merchant, we believe names are important in describing a beer and help consumers make educated choices ...

    read more

    Note: Sometimes the name for a style of beer refers to a region or country of origin and can legally describe beers brewed only in that area. At Hay Merchant, we believe names are important in describing a beer and help consumers make educated choices. That’s why we categorize beers in literal terms and reference the style, even if they weren’t brewed in a specified region. In order to help add clarity, we will use the word “Style” in the style name to make this distinction. For instance, beers brewed in the style of German Pilsner but not brewed in Germany will be called German Style Pilsner as opposed to German Pilsner.

    Pilsner is the dominant beer style in the world today.  All 3 Pilsner sub styles—Czech (Bohemian), German and International—share the same basic flavor profile and the same root history, but German Pilsners are better attenuated and drier then their Czech cousins, showing off more hop bitterness. 


    Appearance
    Pilsners should be pale straw to golden, and very clear with a frothy, clean white head. Pilsners should look clean, and German Pilsner will be slightly lighter in color then the Czech style. 

    Aroma/Flavor
    Crispness is the most universal flavor profile for this style. Water type plays a huge role in taste. Pilsners have light malt aromas, a backbone of graininess and a grassy noble hop note. German Pilsners are more earthy and bitter in both aroma and flavor because they use Saaz hops in addition to other European Noble hops, whereas Czech Pilsner uses only Saaz hops.

    There are two types of German Pilsner, distinguished by the difference in the water of Northern and Southern Germany. The water in the North is fairly hard, which accentuates bitterness and creates a very hoppy beer—strong, zesty, in-your-face hop bitterness. In Southern Germany, where you will find extremely soft water, the bitterness is suppressed, resulting in more of a mellow hop.

    Ingredients
    The most common ingredients for this style are 2-row Pilsner malts and German low Alpha hops. 

    Glassware/Serving Temperature
    At Hay Merchant, you will most often find Pilsners served in the 20oz Pilsner glass and stored in our lager cooler at 35° F.

    Stats
    This style will have a common ABV range of  4.5%-6% (American Pilsners trending toward the higher percentage). This style will have an average IBU range of 25-45 (German Pils trending toward the higher IBU).

    History
    The story of the Czech Pilsner is really a story about the blending of technology and raw ingredients. The Czech Pilsner was created as a result of the technological revolution that occurred in Germany in the mid-19th century. The style was possible due to advances in refrigeration, transportation, steam and microbiology.

    The style originated in the town of Plzen, Czechoslovakia around 1840. The Czech-speaking lands of Bohemia were home to two very important ingredients: very good quality 2-row barley and Saaz hops. For centuries, the Grand Dukes of Bohemia attempted to control the supply of these hops by imposing the death penalty on anyone caught smuggling the Saaz hop rhizomes (root cuttings) out of the region.  

    In 1838, an entire season’s worth of beer was poured out in the town square because it was of low quality. The Czechs have always taken their beer very seriously and had little acceptance for bad beer. As a result of this bad batch of beer, in 1840, the town of Plzen voted to build a new brewery that utilized the pressurized steam to heat the brew kettles.

    In 1842, Josef Groll was hired to be the brewmaster for this new state-of-the-art brewery. Groll was the son of a Bavarian brewer from just outside Munich. When he got to Pilzen, he borrowed heavily from Bavarian brewers and hired Bavarian assistants and Bavarian barrel makers. He even brought a Bavarian yeast strain with him.  For all his talent as a brewer, Groll was not a well-liked man. His own father called him “the rudest man in Bavaria.” It might have been for his inability to work with other people that led to his contract not being renewed when it expired in 1845. However, in his short tenure in Pilzen, he helped birth the Bohemia and the lager. 

    Summary
    In summary, the German Pilsner is slightly lighter in color than other Pilsner styles and are more earthy and hitter in aroma and flavor, due to its use of Saaz and other European Boble hops. Water distinguishes the two types of German Pilsner: hard water in Northern Germany accentuates bitterness and creates a very hoppy beer, which the soft water in the South suppresses the bitterness. 

    read less

    Brewery:
    Brabandere Brewery (The Brewery Formerly Known as Bavik)

    Rijksweg(B) 33
    Bavikhove, 8531

    http://www.brouwerijdebrabandere.be/home-en

    The Brabandere Brewery (Brouwerij De Brabandere) was founded in 1894 and opened in 1895 by Adolphe De Brabandere in Bavikhove. In 1909, Joseph Brabandere took the brewery over and renamed it The Brewery of Saint Anthony and also expanded its production capacity. In 1950, other ...

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    The Brabandere Brewery (Brouwerij De Brabandere) was founded in 1894 and opened in 1895 by Adolphe De Brabandere in Bavikhove. In 1909, Joseph Brabandere took the brewery over and renamed it The Brewery of Saint Anthony and also expanded its production capacity. In 1950, other family members took control of the brewery, changed the name back to Brabandere Brewery and began to open a large number of cafés and pubs. Bradandere expanded its own market base by making the brewery the sole supplier of product to those cafés.

    In 1990, the family split the operations of the cafés and the brewery. The brewery was renamed again, this time taking inspiration from the town that had been home to the brewery for almost 100 years—Bavik. Over the next decade, the brewery made some large investments into the brewery itself, modernizing the brewery and expanding capacity, making it one of the largest family-owned breweries in Belgium.

    In 2013, the fifth generation of the Brabandere family took over. The decision was made to once again use the family name, and thus the Brabandere Brewery was revived.

    In Belgium, beers are traditionally known by their stand alone brand names and not by the brewery name. Brabandere brews  three main brands: Bavik, Wittekerke and Petrus. Bavik is best known for the Pilsner, a light, refreshing, slightly hopped bohemian rendition of the style. Wittekerke is the brand used to sell wheat beers. Petrus is the moniker that adorns the “special” beers—usually higher in alcohol or anything different from the core brand of that particular brewery, not always referring to the same style of beer. The most notable beer from the Petrus line is the Aged Pale: 100 percent pale malts, dry hopped and aged for at least 18 months in large wooden fermenters. This beer is light in body but aggressively sour in taste—a Hay Merchant favorite.

    read less

    Glassware

    Pilsner

    Bottle Size

    SRM Value / Color

    1 - 2 / Pale Straw

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Brooklyn Brewery Black Chocolate Stout
  • Brooklyn Brewery Black Chocolate Stout

    Style

    Russian Imperial Stout

    Category

    Russian Imperial Stout

    IBU

    None

    ABV

    10.00

    Brooklyn Brewery Black Chocolate Stout

    "Brewed since 1994, our Black Chocolate Stout has itself become a modern classic, heralded the world over. It achieves its dark chocolate aroma and flavor through the artful blending of six malts and months of aging. Properly kept, it will improve in the bottle for ...

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    "Brewed since 1994, our Black Chocolate Stout has itself become a modern classic, heralded the world over. It achieves its dark chocolate aroma and flavor through the artful blending of six malts and months of aging. Properly kept, it will improve in the bottle for many years. This stout is the toast of the winter season in many countries, and there is nothing better to enjoy with chocolate desserts, cheesecake, ice cream, fine cheeses and roaring fireplaces." Commercial Description

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    Style:
    Russian Imperial Stout

    Brewery:
    Brooklyn Brewery

    79 N 11th St.
    Brooklyn, NY 11249

    http://brooklynbrewery.com/

    In 1984, Steve Hindy ended a five and a half-year tour as the Middle East Correspondent for the Associated Press where he covered wars and assassinations in Iran, Iraq, Lebanon, Syria, Egypt and Sudan. On his last night in Beirut, his hotel was hit by ...

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    In 1984, Steve Hindy ended a five and a half-year tour as the Middle East Correspondent for the Associated Press where he covered wars and assassinations in Iran, Iraq, Lebanon, Syria, Egypt and Sudan. On his last night in Beirut, his hotel was hit by a mortar barrage. Steve picked up a still-warm piece of shrapnel as a memento, packed up his family and returned to New York City. During his years in the Middle East, Steve befriended diplomats based in Saudi Arabia, where Islamic law prohibits alcoholic beverages. The envoys were avid homebrewers and happily plied Steve with their flavorful beers. Returning to live in Brooklyn and editing foreign news for Newsday, Steve started brewing at home. Eventually, he enlisted his downstairs neighbor, banker Tom Potter, and they set out to establish the Brooklyn Brewery. Steve placed that shrapnel on his desk as a reminder of his days in the Middle East, where it still sits today.

    Steve and Tom commissioned fourth-generation brewmaster William M. Moeller, a former head brewer at Philadelphia’s Schmidt Brewery, to brew Brooklyn Lager at the FX Matt Brewery in Utica, New York. Moeller pored over the brewing logs of a grandfather of his who had brewed in Brooklyn at the turn of the last century to develop a recipe for Brooklyn Lager. The result was an all-malt lager beer with a tangy aroma created by “dry-hopping,” an age-old technique of adding hops during the maturation process to create a robust aroma. Brooklyn Lager made quite a splash in the 1980s beer scene in New York City, dominated by the light, rice and corn lagers sold by Budweiser, Miller and Coors.

    In 1988, Steve and Tom delivered their first cases of beer, and flickerings of brewed glory began to appear in Brooklyn once again. Word started to spread that the two men could be found at bars and restaurants pouring this (relatively) shocking concoction that was darker than Heineken and smelled strongly of hops, of all things.

    In 1994, Garrett Oliver was brought on board as brewmaster to helm the brewing program and work on establishing the brand new Williamsburg brewhouse. Garrett began homebrewing in the 1980s after living in England for a time, where he discovered cask-fermented real ale in between gigs managing rock bands. Garrett’s talents and personal flair led to his tenure as President of the New York City Homebrewer’s Guild, where he met Steve Hindy. Whether or not Garrett was wearing a cape (a matter of mild contention between the two men to this day), this meeting included Garrett describing the recipe that would become Brooklyn Black Chocolate Stout. Not long after, Garrett left his post as brewmaster of Manhattan Brewing to cross the East River and join Brooklyn Brewery. On May 28, 1996, Mayor Rudy Giuliani cut the ribbon at the grand opening of the new Brooklyn Brewery brewhouse, Tasting Room and offices in Brooklyn.

    Garrett went on to develop recipes from Black Chocolate Stout to East IPA, seasonal favorites to limited run Brewmaster’s Reserve releases. His beers and his books - including The Good Beer Book, The Brewmaster’s Table and The Oxford Companion to Beer - have won many international awards, including the 2014 James Beard Award for Outstanding Wine, Beer or Spirits Professional. To this day Garrett serves as brewmaster as well as juggling a demanding international travel schedule to teach and learn new brewing techniques.

    2003 was a year of big changes for Brooklyn Brewery. Years of growth made the brewery large enough to be taken seriously by big distributors, so the distribution arm of Brooklyn Brewery was sold off. Tom, who had been heavily involved in the distribution division for the previous fifteen years, decided the time was right for him to retire and sold his shares to the Ottaway family. (Not long after, Tom grew bored with retirement and filled his time by founding the New York Distilling Company not far from the Brooklyn Brewery.) The Ottaways were longtime friends and early investors, spreading from David Ottaway’s days in the Middle East as a Washington Post reporter alongside Steve Hindy.

    David Ottaway’s two sons, Eric and Robin, had run the Brooklyn Brewery’s Massachusetts distribution company before it was sold in 2002. In 2014, Steve announced that the Ottaway brothers were assuming official leadership roles in the brewery, with Eric serving as CEO and Robin as President. All three continue to be highly involved in daily life at the brewery, which continues to be independently owned to this day.

    Today, the Brooklyn Brewery is continuing to thrive, spreading good beer around the world. Bars and restaurants from Texas to Sweden to Australia proudly pour Brooklyn beer and display its iconic logo in great cities and far-flung reaches. Here in Brooklyn, Garrett and his team push the boundaries of brewing with an expanded barrel aging program housed in the historic Brooklyn Navy Yard down the road from the brewery and an extensive roster of experimental batches tucked away for study (and tasting.) 

    The brewery is also currently planning an expansion site to boost production and send even more beer to old and new markets worldwide. 

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    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    40 - 50 / Black

    Original Gravity

    24.500 plato

    Final Gravity

    None plato

    Hops

    Fuggle +

    Flavor: Woody and vegetale.

    Aroma: Herby and spicy with mild woody and fruity characteristics

    Alpha Acids: 3.5 - 5.8%                   

    Beta Acids: 2 - 3%                

    Dual Purpose

    Willamette +

    Flavor: Mild fruitiness.

    Aroma: Floral, spicy and herbal.

    Alpha Acids: 4 - 6%                         

    Beta Acids: 3 - 4.5%             

    Aroma

    Malt Variety

    2-Row Malt +

    Caramel Malt +

    Wheat +

  • Jester King Black Metal
  • Jester King Black Metal

    Style

    Russian Imperial Stout

    Category

    Russian Imperial Stout

    IBU

    None

    ABV

    9.30

    Jester King Black Metal

    Farmhouse Yeast, Native Yeast and Souring Bacteria from the Texas Hill Country

    “It is certain that the introduction of pure yeasts into industrial fermentation does not constitute the crowning achievement of a system that is henceforth immutable. It seems, for example, that if the application ...

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    Farmhouse Yeast, Native Yeast and Souring Bacteria from the Texas Hill Country

    “It is certain that the introduction of pure yeasts into industrial fermentation does not constitute the crowning achievement of a system that is henceforth immutable. It seems, for example, that if the application of the pure cultures method has improved the average quality of the beer, if it has decreased the chances of infection, it has given us beer with less character than before.” – 20th century Belgian Brewing Scientist Marc H. Van Laer

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    Style:
    Russian Imperial Stout

    Brewery:
    Jester King

    13187 Fitzhugh Rd
    Austin, TX 78736

    http://jesterkingbrewery.com/

    Jester King is an authentic farmhouse brewery, founded in 2010 by Jeff Stuffings and Michael Steffing, committed to making wild ales and spontaneously fermented beers that reflect the unique character of its location in the beautiful Texas Hill Country. Like the small farmhouse breweries that ...

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    Jester King is an authentic farmhouse brewery, founded in 2010 by Jeff Stuffings and Michael Steffing, committed to making wild ales and spontaneously fermented beers that reflect the unique character of its location in the beautiful Texas Hill Country. Like the small farmhouse breweries that inspired them, Jester King pursues beer making that involves time, patience, unique fermentation, full attenuation and refermentation in the serving vessel. They use water from their well, locally grown and malted grains, and native wild yeast to make beer with a sense of place unique to the brewery.

    The tasting room is open 4-10pm Friday, and noon-6pm Saturday and Sunday. They offer brewery tours at 6pm Friday, and at 1, 3, and 5pm on Saturday and Sunday.

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    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    40 - 50 / Black

    Original Gravity

    1.084 gravity

    Final Gravity

    1.014 gravity

    Hops

    Columbus +

    Flavor: Strong earthy flavors with some spice. Very bitter bite.

    Aroma: Earthy aroma with some hints of citrus.

    Alpha Acids: 14 - 16%         

    Beta Acids: 4 - 5%                            

    Dual Purpose

    Liberty +

    Flavor: Mild with hints of peaches and grapes

    Aroma: Mild floral bouquet with some spice and subtle lemon

    Alpha Acids: 3 - 6.5%                                  

    Beta Acids: 3 - 4%                

    Aroma

    Malt Variety

  • Boulevard Brewing Bob's 47
  • Boulevard Brewing Bob's 47

    Style

    Oktoberfest/Marzen

    Category

    Oktoberfest/Marzen

    IBU

    27

    ABV

    5.80

    Boulevard Brewing Bob's 47

    "Our fall seasonal beer, Bob’s ’47 Oktoberfest is a medium-bodied, dark amber brew with a malty flavor and well-balanced hop character. With this Munich-style lager we salute our friend Bob Werkowitch, Master Brewer and graduate of the U.S. Brewer’s Academy, 1947." Commercial ...

    "Our fall seasonal beer, Bob’s ’47 Oktoberfest is a medium-bodied, dark amber brew with a malty flavor and well-balanced hop character. With this Munich-style lager we salute our friend Bob Werkowitch, Master Brewer and graduate of the U.S. Brewer’s Academy, 1947." Commercial Description

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    Style:
    Oktoberfest/Marzen

    The name Oktoberfest and Märzen can be used somewhat interchangeably to describe a classic German style with roots dating back to 1840. It is important to note that Oktoberfest the beer and Oktoberfest the event do not go hand in hand. The city of ...

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    The name Oktoberfest and Märzen can be used somewhat interchangeably to describe a classic German style with roots dating back to 1840. It is important to note that Oktoberfest the beer and Oktoberfest the event do not go hand in hand. The city of Munich has officially celebrated the Oktoberfest since 1810. The beer wasn’t developed until 1840 and didn’t use the name Oktoberfest until 1872.

    Appearance 
    This clean lager has a dark gold to deep orange-red color with bright clarity and a solid off-white head.

    Flavor/Aroma
    Oktoberfest beers have a rich German malt aroma from Vienna or Munich malts, and a light-to-moderate toasted malt aroma is often present.  The flavor has an initial toffee-like malty sweetness but moderately dry finish. The style should have medium body, with a creamy texture, moderate hops and medium carbonation.  

    Ingredients 
    This style of beer will most often use 2-row barley in the form of crystal, Vienna and pils malt. Much of the base malt is Munich with Continental hops. A double decoction mash is traditionally used. 

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in a 16oz American Pint. We store the beer in the lager cooler at 35° F.

    Stats 
    Märzen is slightly less hoppier then Vienna, ranging in the low 20s (IBU) while Vienna is in the high 20s. Märzens are also slightly lighter in color then Viennas (9-13 SRM compared to 11-14 SRM). Both styles noticeably lighter then than dark lagers of the time (40 SRM). 

    Examples
    Common craft brewed examples of this style are Ayinger Marzen and Spaten Oktoberfest.

    History
    The Oktoberfest event is the result of a decree issued in 1553 by Duke Albrecht V in which he forbade all brewing between April 23 and September 29. The purpose of this was to keep beer from quickly spoiling during the summer months. The people did not know it at the time, but the warm season fueled the growth of harmful beer-spoiling bacteria. Because of the decree, brewing increased in the month of March to ensure a supply over the summer. March beers were brewed slightly stronger and stored at lower temperatures.

    Over time, it became common practice for brewers and the towns around the breweries to hold small local celebrations when the breweries started up production for the next year: late September to early October. While there is little evidence to support the theory, it is very possible that brewers begin to brew special beer or extra beer in April to help support these festivals in September-October.

    In 1810, the city of Munich held the first official Oktoberfest. The Bavarian King Maximilian I held the two-day event October 13-14 to celebrate the marriage of his son.  The event took place in four locations throughout the city and offered free beer and food.  This proved so popular, it became an annual celebration.

    In the 1870s, the event was moved to September for weather concerns. October has traditionally been the start of the rainy season in Munich.

    There are strict rules about the beer served at this event. Only beer brewed by the larger breweries within the Munich city limits is allowed to be served at Oktoberfest. As a result, the exact style of beer poured at the event has changed as the taste of the public and the styles being produced by those breweries has changed. It is this reason that the event and the beer style are alike in name only. 

    The beer served at the event has become lighter and lighter over the last century. By the 1990s, all beers served at the Oktoberfest were slightly sweet golden colored lagers. According to EU regulations, no one other than the officially authorized lager breweries of Munich are allowed to label beer as Oktoberfest. This, of course, has no effect on American brewers who brew Oktoberfest beer to the classic 19th century standard and use the name Oktoberfest.

    Märzen and Vienna Lager are very closely related. Both beers were brought to the market in 1841, one year before Pilsner made its appearance. The two brewers that invented the styles (Vienna lagers and Märzen) were close friends and helped each other develop the two different styles. Märzen was developed by Gabriel Sedlmayr, son of Spaten Brewery’s owner Joseph Sedlmayr.

    Prior to the development of Vienna lagers, Märzen and Pilsner in the early 1840s, all German lagers were some shade of dark brown. This was to do with the malts brewers were using. Prior to 1840, all German malts were dried using a direct fire method. This technique used open flame to heat the stone floor of the malt kiln. The resulting malts were unevenly roasted. Some kernels were very dark while others were light, and some kernels were very dry while others still had fairly high moisture content.

    In the early 1800s, the British had developed a way to dry malts using an indirect method. By using heated air instead of direct flame, the malt could be completely dried without burning or even darkening. The result was pale malt. The British used pale malt to start brewing beers like Pale Ale.

    In 1833, Dreher and Sedlmayr went on a fact-finding mission to the United Kingdom. Some people would call the trip an exercise in industrial espionage; some would call it smart business. Call what you may, but upon their return to their respective breweries, they quickly adopted the British method of malt drying.

    Using these new methods, Sedlmayr released a completely new beer at the Spaten tent at the Oktoberfest in 1841. Märzen was typical Central European in its medium body and full malty flavor. Märzen finishes sweeter then Vienna and has less hop bitterness up front. The unique blend of British influence and German flavor lead to the invention of a new beer style and a new type of malt.  The malt used to make the first Märzen by Spaten is named after its home city Munich.

    In 1872, Spaten used the name Oktoberfestbier to describe the Märzen they were selling at that year’s Oktoberfest.

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    Brewery:
    Boulevard Brewing

    2501 Southwest Boulevard
    Kansas City, MO 64108

    http://www.boulevard.com/

    Founded in 1989, Boulevard Brewing Company has grown to become the largest specialty brewer in the Midwest. Their mission is simple: to produce fresh, flavorful beers using the finest traditional ingredients and the best of both old and new brewing techniques.

    Boulevard beers, known for ...

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    Founded in 1989, Boulevard Brewing Company has grown to become the largest specialty brewer in the Midwest. Their mission is simple: to produce fresh, flavorful beers using the finest traditional ingredients and the best of both old and new brewing techniques.

    Boulevard beers, known for their full flavor, distinctive character, and unsurpassed quality, are currently sold throughout the Midwest and in select markets from coast-to-coast. The GABF® Gold Medal-winning Unfiltered Wheat Beer remains Boulevard's most popular offering. An easy-drinking American-style wheat beer, Boulevard Unfiltered Wheat is the best-selling craft beer in the Midwest. 

    Founder John McDonald started construction of the brewery in 1988 in a turn-of-the-century brick building on Kansas City’s historic Southwest Boulevard. A vintage Bavarian brewhouse was installed, and the first batches of beer were produced in the fall of 1989. That November, the first keg of Boulevard Pale Ale was delivered—in the back of John’s pickup truck—to a restaurant just a few blocks away.

    In 2006, a major expansion adjacent to the original brewery raised Boulevard’s brewing capacity to approximately 600,000 barrels per year—a sizable increase from the 6,000 barrels contemplated in John’s original business plan. The new brewing and packaging facility is a model of sustainable urban architecture and engineering; a three-story, 70,000 square foot building housing a new, state-of-the-art 150-barrel brewhouse, packaging lines, administrative offices, and hospitality rooms.

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    30 - 39 / Deep Brown

    Original Gravity

    13.500 plato

    Final Gravity

    2.600 plato

    Hops

    Malt Variety

  • Anderson Valley Brewing Company Briney Melon
  • Anderson Valley Brewing Company Briney Melon

    Style

    Gose

    Category

    Gose

    IBU

    None

    ABV

    4.20

    Anderson Valley Brewing Company Briney Melon

    Balanced by subtle watermelon flavors, aromas and a gentle addition of sea salt create a balance between the acidity and fruity sweetness leading to a clean, dry finish.

    Balanced by subtle watermelon flavors, aromas and a gentle addition of sea salt create a balance between the acidity and fruity sweetness leading to a clean, dry finish.

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    Style:
    Gose

    Brewery:
    Anderson Valley Brewing Company

    17700 CA-253
    Boonville, CA 95415

    http://avbc.com/

    Founded in 1987, the Anderson Valley Brewing Company brewed out of a 10-barrel brewhouse, located in the lower level of its brewpub, The Buckhorn Saloon. Gleaming stainless steel vats brewed and fermented barley and other specialty grains to create outstanding ales, porters, stouts, and wheat ...

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    Founded in 1987, the Anderson Valley Brewing Company brewed out of a 10-barrel brewhouse, located in the lower level of its brewpub, The Buckhorn Saloon. Gleaming stainless steel vats brewed and fermented barley and other specialty grains to create outstanding ales, porters, stouts, and wheat beers. These brews began as a dream of Kenneth Allen to create the smoothest tasting ales available anywhere.

    When the demand for their award winning ales exceeded the capacity of our 10-barrel brewery below the pub, AVBC built their present 30-barrel facility at the corner of Highways 128 and 253, a mile from the center of Boonville. That was in 1996, and this brewery saw them through a dramatic period of growth, which included the introduction of a 12 ounce bottling line and a production level of 15,000 barrels in 1998, twice the amount brewed in 1997.

    Yet, the brewery’s growth was outpacing its larger space and expanded capacity. In 1998, construction began on a state-of-the-art, three-story Bavarian-style brewhouse. The centerpieces of the brewhouse are gleaming 100- and 85- barrel copper brew kettles rescued by Ken Allen from a defunct German breweries during a trip to Europe in 1995. The new brewhouse went online in August of 2000.

    By 2010 Ken Allen decided to retire and began to search for a successor to continue the Anderson Valley commitment to quality. In April of 2010 the brewery sold to industry veteran Trey White. In September of that year Fal Allen (former general manager 2000 – 2004, no relation to Ken) returned to the brewery as brewmaster. White has focused on innovation and quality, introducing the Bahl Hornin’ Series, expanding the barrel aged program, and increasing brewing capacity.

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    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Bravo +

    Flavor: High alpha acid hop with a strong herbal character.

    Aroma: Lots of herb, earthiness and slight fruitiness.

    Alpha Acids: 14 - 18%                     

    Beta Acids: 3 - 3.8%             

    Bittering

    Malt Variety

    2-Row Malt +

    White Wheat +

  • Eureka Heights Brewing Company Buckle Bunny
  • Eureka Heights Brewing Company Buckle Bunny

    Style

    Cream Ale

    Category

    Cream Ale

    IBU

    15

    ABV

    4.20

    Eureka Heights Brewing Company Buckle Bunny

    Brewed with corn. Easy drinking lighter style of beer. Very clean and sessionable.

    Brewed with corn. Easy drinking lighter style of beer. Very clean and sessionable.

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    Style:
    Cream Ale

    Brewery:
    Eureka Heights Brewing Company

    941 W 18TH ST
    Houston, Texas 77008

    http://www.eurekaheights.com/

    New brewery in the Heights

    New brewery in the Heights

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Magnum +

    Flavor: Clean bittering hop flavor

    Aroma: No distinct aroma characteristics

    Alpha Acids: 10 - 14%                     

    Beta Acids: 4.5 - 7%             

    Bittering 

    Willamette +

    Flavor: Mild fruitiness.

    Aroma: Floral, spicy and herbal.

    Alpha Acids: 4 - 6%                         

    Beta Acids: 3 - 4.5%             

    Aroma

    Malt Variety

    2-Row Malt +

  • Moody Tongue Caramelized Chocolate Churro Porter
  • Moody Tongue Caramelized Chocolate Churro Porter

    Style

    American Porter

    Category

    American Porter

    IBU

    None

    ABV

    7.00

    Moody Tongue Caramelized Chocolate Churro Porter

    Style:
    American Porter

    Porter
    Porter is a dark style of beer developed in London from well-hopped beers made from brown malt.
    Appearance
    Porters are medium brown to very dark brown, often with ruby or garnet-like highlights. They can approach black in color. Clarity may be difficult to discern ...
    read more
    Porter
    Porter is a dark style of beer developed in London from well-hopped beers made from brown malt.
    Appearance
    Porters are medium brown to very dark brown, often with ruby or garnet-like highlights. They can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque, it will be clear (particularly when held up to the light). There is a full, tan-colored head with moderately good head retention.

    Aroma/Taste
    A roasty aroma—often with a lightly burnt, black malt character—is noticeable and may be moderately strong. Optionally, it may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma is low to high (U.S. or U.K. varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl is low to none.
    Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level and attenuation. It may have a sharp character from dark roasted grains, although taste is not overly acrid, burnt or harsh. There is medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (U.S. or U.K. varieties) and balances the roasted malt flavors. Diacetyl is low to none. Fruity esters are moderate to none. It has medium to medium-full body and moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. It may have a slight astringency from roasted grains, although this character is not strong. 
    Ingredients
    Porters may contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently found in U.K. or U.S. varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean in U.S. versions or characterful in English varieties.
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 4%-7% and an average IBU range of 25-50.
    Examples
    Great examples of this style are Anchor Porter, Deschutes Black Butte and (512) Pecan porter.

    History 
    Porter has a very distinct origin and reason for being created. There were three types of beer available in London in the early 1700s: Strong ale, Common Ale and Stale Ale. Common Ale was the “running beer,” made after a Strong Ale in the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength). Stale Ale was what was left in a cask after it had gone stale. These three types of beer were very inconsistent. In order to create a consistent product, they were often all mixed together to order and called “Three Threads.” In 1722, Ralph Harwood, Proprietor of The Bell Brewhouse, created a beer that had all the characteristics of three threads but was from one cask. It was nicknamed Porter by the Publicans because Porters were his best customers for the new beer.
    Porter was the beer that allowed England to creep ahead of other countries in the brewing world. It was inexpensive to brew and was able to age. It was a beer for and from the industrial revolution. The most successful Porter brewer of the 1700s was Samuel Whitbread of London, who started brewing in 1742.
    Porter was commonly imported to the American Colonies until the 1760s, when tensions rose between England and the colonies, and American brewers had to take up the slack. Porter was George Washington's preferred beer.
    In 1817, with the advent of Black Patent Malt, Porter gained its darker color and went from a brown beer to a black beer. Guinness actually started as a porter brewer before stouts branched off of Porters and were among the first to use Black Patent Malt.
    Porter was a major part of the beer industry in England from its inception. Though, starting in the 1830s, its popularity declined as many people started drinking more pale ale and Gin. By the 1930s English Porter a had almost entirely disappeared.  It finally disappeared in Ireland in 1972.
    There has been a renaissance of Porter in recent years due to the growing craft beer scene in America.  Yuengling, however, has made porter since the 1870s (other than the interruption of prohibition) and still makes Porter today.
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    Brewery:
    Moody Tongue

    The Glass Factory, Building 3
    Chicago, IL 60608

    https://www.moodytongue.com/

    At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

    Culinary brewing rests on three principles:

    • Sourcing the ...
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    At Moody Tongue, our goal is to create thoughtful, exciting beers that blend familiar flavors with quality ingredients through our philosophy of culinary brewing: using a chef’s mindset to highlight flavors and aromatics in balanced beers.

    Culinary brewing rests on three principles:

    • Sourcing the highest quality ingredients
    • Understanding how best to handle those ingredients to showcase flavors and aromatics
    • Knowing when during the brewing process to incorporate these ingredients

    Brewmaster Jared Rouben draws on his culinary training to forge this connection between the kitchen and our brewery, building recipes for our beers in the same manner a chef would for a dish. Our beers are created with simplicity and balance in mind, and can be enjoyed both on their own or paired with food.

    Beer is our food. We look forward to feeding your moody tongue.

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    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Hanssens Artisanaal Cassis
  • Hanssens Artisanaal Cassis

    Style

    Lambic

    Category

    Lambic

    IBU

    None

    ABV

    6.00

    Hanssens Artisanaal Cassis

    Ale Brewed with Black Currants and Matured in Oak Barrels.

    Ale Brewed with Black Currants and Matured in Oak Barrels.

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    Style:
    Lambic

    Brewery:
    Hanssens Artisanaal

    Vroenenbosstraat 15
    Dworp, Belgium 1653

    Hanssens Artisanaal is the oldest independent geuze blender in the whole world. At Hanssens, no beer is actually brewed! Instead, they pursue a profession that was very important in the history of lambic style beers, they are solely blenders of beer.

    Lambic beers are famous ...

    read more

    Hanssens Artisanaal is the oldest independent geuze blender in the whole world. At Hanssens, no beer is actually brewed! Instead, they pursue a profession that was very important in the history of lambic style beers, they are solely blenders of beer.

    Lambic beers are famous for being "wild fermented". Instead of adding a special yeast strain to cause fermentation, some brewers in the Senne river valley leave the warm, sweet, unfermented beer (called wort) open to the elements. Wild strains of yeast and other micro organisms will then seed the liquid. Normally when brewing beer, a brewers yeast will be used to turn sugar into alcohol and certain flavor elements of the beer. In these wild beers, yeast and others will turn sugar into alcohol, acid, and a huge variety of flavor chemicals. 

    Since each batch is different, the beer has to be blended with multiple batches to create a consistent product. Most lambics are created from a mixture of aged sour beer and young, sweeter beer. They are then barrel aged to combine the flavors.

    Hanssens takes this a step further, and actually blends batches from different breweries in their area. This used to be a very common practice, but Hanssens is now the oldest remaining blender. They bring to this endeavor a variety of barrels, some up to one hundred years old, and a passion and a love for the tradition of Geuze and Lambics. They will also add whole fruits to some of their beers, to make even more flavorful blends.

    Hanssens Bartholomeus, former major of Dworp, started to brew lambic in 1871, in the previous Sint-Antonius brewery. Documents have proven that he continued to brew, from 1896 onwards, in buildings located in the Vroenenbosstraat, Dworp. These premises are still used. 

    read less

    Glassware

    Snifter

    Bottle Size

    375mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Hahn Family Wines Chardonnay
  • Hahn Family Wines Chardonnay

    Style

    Wine

    Category

    Wine

    IBU

    None

    ABV

    14.50

    Hahn Family Wines Chardonnay

    Tropical aromas of banana, lemongrass, and citrus with subtle notes of vanilla and toasty oak. Bright acidity welcomes the palate, leading to a perfect balance of tropical fruit and baking spices that culminate in a lingering, clean finish.

    Tropical aromas of banana, lemongrass, and citrus with subtle notes of vanilla and toasty oak. Bright acidity welcomes the palate, leading to a perfect balance of tropical fruit and baking spices that culminate in a lingering, clean finish.

    read less

    Style:
    Wine

    Brewery:
    Hahn Family Wines

    37700 Foothill Road
    Soledad, CA 93960

    https://www.hahnwines.com/

    During the 1790s, Spanish missionaries recognized the rare soils and favorable climate of the Santa Lucia Highlands of Monterey and planted grapevines there. Yet nearly two hundred years later when our founder Nicolaus (Nicky) Hahn and his wife Gaby first purchased land in the Highlands ...

    read more

    During the 1790s, Spanish missionaries recognized the rare soils and favorable climate of the Santa Lucia Highlands of Monterey and planted grapevines there. Yet nearly two hundred years later when our founder Nicolaus (Nicky) Hahn and his wife Gaby first purchased land in the Highlands, cattle, sheep and horses ranged over the hills. Vineyards were a secondary concern.

    Nicky immediately saw that the land he’d purchased was destined for greater things than grazing stock. He wasted no time. In 1980, the Hahns released their first wine from SLH. A mere eight years later, Nicky led the charge to establish SLH as an American Viticultural Area, a dream he saw realized in 1991.

    Today, Hahn Family Wines, now run by Nicky and Gaby’s son Philip, owns and sustainably farms 650 acres of estate vineyards in the Santa Lucia Highlands. SLH enjoys worldwide acclaim for the Pinot Noir and Chardonnay made there.

    TIMELINE

    2007

    Hahn launches Lucienne—single-vineyard Pinot Noirs from estate vineyards.

    2002

    Hahn open its visitor center and tasting room at its SLH winery.

    2001

    Hahn’s SLH vineyards replanted mostly to Pinot Noir and Chardonnay.

    1992

    Hahn family purchases Lone Oak Vineyard in SLH.

    1991

    SLH designated an American Viticultural Area.

    1990

    Hahn family purchases Doctor’s Vineyard in SLH.

    1980

    Nicky Hahn releases his first vintage of wine.

    1979

    The Hahn family purchases the Smith and Hook vineyards in Santa Lucia Highlands.

    1936

    Los Padres National Forest is founded. This vast parkland includes Monterey’s Big Sur Coast along with scenic inland tracts.

    1908

    President Theodore Roosevelt establishes Pinnacles National Monument in the Gabilan Mountains, the range facing Santa Lucia Highlands.

    1810

    Mission padres tend a Salinas vineyard that has grown in size to 5,000 vines.

    1791

    California’s 13th mission is founded at the foot of the Santa Lucia Highlands.

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    Glassware

    Wine Glass

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • OEC Coolship Lager
  • OEC Coolship Lager

    Style

    American Lager

    Category

    American Lager

    IBU

    None

    ABV

    5.20

    OEC Coolship Lager

    Style:
    American Lager

    Brewery:
    OEC

    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Skull Mechanix Crystal Skull
  • Skull Mechanix Crystal Skull

    Style

    American Pale Ale

    Category

    American Pale Ale

    IBU

    40

    ABV

    4.90

    Skull Mechanix Crystal Skull

    Style:
    American Pale Ale

    American Pale Ale
    American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and ...
    read more
    American Pale Ale
    American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The appearance is pale golden to deep amber with a moderately large white to off-white head with good retention. It’s generally clear or slightly hazy.

    Aroma/Taste
    The hop aroma is usually moderate to strong with a citrus character. There is low to moderate maltiness with bready, toasty or biscuity aromas. Fruity esters range from moderate to none. Dry hopping may add grassy notes.
    The style has a moderate to high hop flavor, often showing citrusy American hop character.  Low to moderately high lean malt character supports the hop presentation and may optionally show small amounts of specialty malt character such as bready, toasty or biscuity notes. Fruity esters are moderate to none. Moderate to high hop bitterness often lingers in the finish. American Ale yeast adds a very clean fermentation with a very light fruitiness. The mouthfeel has a medium light to medium body. Carbonation is moderate to high with an overall smooth finish without astringency.  The result is a refreshing and hoppy beer with sufficient supporting malt.
    Ingredients
    American Pale Ales contain Manly Pale Ale Malt, generally American 2-Row, American hops and American Ale yeast.

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 4.5%-6.2% and an average IBU range of 30-45.
    Examples
    Great examples of this style include Sierra Nevada Pale Ale, Stone Pale Ale and Left Hand Brewing Jackman’s Pale Ale.

    History 
    The American style evolved alongside the evolution of microbreweries. Wanting more flavor in their beer, Americans embraced hop character with abundant citrus and piney flavors. The beer is based on bitterness with a floral aroma. The style was the first widespread use of the 4 Cs in American Hops: Cascade, Centennial, Chinook and Columbus.
    read less

    Brewery:
    Skull Mechanix

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Saint Arnold Brewing Company Day Dream
  • Saint Arnold Brewing Company Day Dream

    Style

    Saison

    Category

    Saison

    IBU

    31

    ABV

    5.20

    Saint Arnold Brewing Company Day Dream

    Daydream Saison is golden in color with a pillowy white head that lingers throughout the glass. The aroma is bright with a mixture of floral and fruity characteristics provided by the Centennial and Amarillo hops and Belgian yeast. A slight bready flavor is displayed by ...

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    Daydream Saison is golden in color with a pillowy white head that lingers throughout the glass. The aroma is bright with a mixture of floral and fruity characteristics provided by the Centennial and Amarillo hops and Belgian yeast. A slight bready flavor is displayed by the malt, followed by a nice citrus hop character. 

    read less

    Style:
    Saison

    Brewery:
    Saint Arnold Brewing Company

    2000 Lyons Avenue
    Houston, TX 77020

    http://www.saintarnold.com/

    The Saint Arnold Brewing Company is a brewery in Houston, Texas, named after a patron saint of brewing, Saint Arnulf of Metz. Founded in 1994 by Rice University graduates Brock Wagner and Kevin Bartol, the brewery offers tours every weekday and Saturday afternoons, which have ...

    read more

    The Saint Arnold Brewing Company is a brewery in Houston, Texas, named after a patron saint of brewing, Saint Arnulf of Metz. Founded in 1994 by Rice University graduates Brock Wagner and Kevin Bartol, the brewery offers tours every weekday and Saturday afternoons, which have attracted a large following. Saint Arnold has won numerous national and international awards.

    Saint Arnold was originally located on the far northwest side of Houston and operated out of that location for more than fifteen years. In 2009, Saint Arnold purchased a three-story 104,000-square-foot brick building—constructed in 1914 and most recently used as a food service facility for the Houston Independent School District—north of Downtown Houston. The maximum capacity of the new brewery is over 100,000 barrels, compared to 26,000 barrels at the previous location. As of 2015 the brewery is brewing just under 60,000 barrels a year. A large percentage of the brewery’s production capacity is taken up by beer brewed under contract for BJ’s Brewhouse.

    Saint Arnold is known for a core lineup, including Lawnmower, a light bodied German Style Kolsch, as well as a traditional American Style IPA, Elissa. In recent years, Saint Arnold has began to step out of the traditional mold it has followed for years. In 2013, they launched two new lines of beers: Icon is a series of more unique beers released four times a year, and Bishop’s Barrel, a special release series sold only in the bottle available only to bars and restaurants. While coming late to the barrel aging game, the Bishop’s Barrel series has been a hit with fans. In the summer of 2014, Saint Arnold released a Berliner Weisse. Very popular with craft beer fans, the slightly sour German style is an extreme and surprising beer for the generally conservative brewery.

    read less

    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Amarillo +

    Flavor: Citrus notes, specifically orange and grapefruit.

    Aroma: Lots of orange peel.

    Alpha Acids: 8.0 - 11.0%                 

    Beta Acids: 6.0% - 7.0%      

    Dual Purpose

    Centennial +

    Flavor: Slightly more bitter than Cascade with some strong grapefruit notes and spicy tones.

    Aroma: Grapefruit and herbal notes.

    Alpha Acids: 9.5 - 11.5%     

    Beta Acids: 3.5 - 4.5%                      

    Dual Purpose

    Malt Variety

  • Odell Brewing Company Double Dry Hopped Imperial IPA
  • Odell Brewing Company Double Dry Hopped Imperial IPA

    Style

    Imperial IPA

    Category

    Imperial IPA

    IBU

    None

    ABV

    8.20

    Odell Brewing Company Double Dry Hopped Imperial IPA

    Chinook and Galaxy. This massively dry-hopped Imperial IPA was brewed to deliver booming hop flavors of sweet apricot, peach pie, and tropical fruits. 

    Chinook and Galaxy. This massively dry-hopped Imperial IPA was brewed to deliver booming hop flavors of sweet apricot, peach pie, and tropical fruits. 

    read less

    Style:
    Imperial IPA

    Imperial IPA
    The style is a recent American innovation reflecting the trend of American craft breweries to satisfy their customer’s appetite for more and more hops in their beer. The adjective “Imperial” is arbitrary and simply implies a stronger version of an American IPA ...
    read more
    Imperial IPA
    The style is a recent American innovation reflecting the trend of American craft breweries to satisfy their customer’s appetite for more and more hops in their beer. The adjective “Imperial” is arbitrary and simply implies a stronger version of an American IPA. “Double," “extra," “extreme” or any other modifier can also be used.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The appearance ranges from golden amber to medium reddish copper. Imperial IPAs are clear with a good head stand with off-white color.

    Aroma/Taste
    The hop aroma is prominent to intense and can be derived from American, English and Noble varieties. Most versions are dry-hopped and can have an additional resinous or grassy aroma.
    The hop flavor is strong and complex and can reflect the use of American, English or Noble hop varieties. There is high to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor will be low to medium and is generally clean and malty, although some caramel flavors are acceptable. A long, lingering bitterness is usually present in the aftertaste. There is a medium dry to dry finish. A clean, smooth, alcohol flavor is usually present.
    Ingredients
    The ingredients of Imperial IPAs are the same as American IPAs with twice the hops: Pale Ale malt, generally American 2-row, American hops and American yeast mashed at lower temperatures to help with high yeast attenuation. The use of brewing sugar is acceptable, as is the use of alternative hop products. 
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint or tulip, depending on alcohol content, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 7.5%-10% and an average IBU range of 80-100. If the ABV is greater than 10 percent, the alcohol will mask the hops.
    Examples
    A great example of this style is Avery Majaraja. 

    History 
    The first true Double IPA was brewed by Vinnie Cilurzo at Blind Pig Brewing (Now at Russian River) in 1994. Rouge also began brewing Imperial IPA in the early 1990s. Double IPA was officially recognized as a beer style at the Great American Beer Festival in 2003.  
    The “imperialization" of the IPA led to other “imperial styles,” making the word imperial the accepted descriptor for any bigger spin on a classic style. 
    read less

    Brewery:
    Odell Brewing Company

    800 East Lincoln Avenue
    Fort Collins, CO 80524

    http://odellbrewing.com/

    Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne and his sister Corkie. Today, the culture of family and collaboration still thrives, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create ...

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    Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne and his sister Corkie. Today, the culture of family and collaboration still thrives, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create quality, hand-crafted, innovative brews.

    In 2009, having outgrown every inch and aspect of their previous brewery, Odell doubled its plant size to 45,000 square feet and its beer sold to 45,000 barrels—one barrel per square foot! 

    As a regional craft brewery, Odell Brewing is committed to serving the communities in which it distributes by sourcing local raw materials, and through its charitable giving program known as Odell Outreach. Odell Brewing is an award winning brewery, nationally and internationally. 

    read less

    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Chinook +

    Flavor: Harsh bitterness with and emphasis on spice and earthiness

    Aroma: Spicy with some pine and smokiness

    Alpha Acids: 12 - 14%         

    Beta Acids: 3 - 4%                            

    Bittering

    Galaxy (AU) +

    Flavor: Citrus and passion fruit, somewhat tropical

    Aroma: Citrusy and fruity

    Alpha Acids: 13.5 - 15%                  

    Beta Acids: 5.5 - 6%            

    Dual Purpose

    Malt Variety

  • Texas Leaguer Brewing Eephus
  • Texas Leaguer Brewing Eephus

    Style

    Berliner Weisse

    Category

    Berliner Weisse

    IBU

    7

    ABV

    4.50

    Texas Leaguer Brewing Eephus

    Style:
    Berliner Weisse

    Berliner Weisse

    The name of the style itself can frequently help decipher what the beer should taste like. Weisen or Weizen are German words that literally mean “wheat.” According to the German beer purity law, the beer must be at least 50 percent wheat to ...

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    Berliner Weisse

    The name of the style itself can frequently help decipher what the beer should taste like. Weisen or Weizen are German words that literally mean “wheat.” According to the German beer purity law, the beer must be at least 50 percent wheat to use the names Hefeweizen, Wezenbier or Wessbier (the names are used interchangeably). Weissbier is German for “white beer.” Weissbiers were much paler than the dark beers that were so popular in Bavaria in earlier times, so the word “white” is used relatively. By today’s standards, Weissbier is more golden due to the development of  light beers like Pilsner and Helles.

    Berliner Weisse is the one style of Weissbeer not held to the German standard of 50% wheat. 

    Appearance 
    The appearance of Berliner Weisse is pale straw to very dark gold in color. A light haziness can be expected, but is not required. A very thick, mousse-like, long-lasting white head is characteristic. 

    Aroma/Flavor
    Lactic acid sourness is the most notable aroma.  Moderate to strong phenols and fruity esters are also present. Noble hop character ranges from low to none. A light to moderate wheat aroma may be present. Acceptable aromatics can include a light, citrusy tartness, a light to moderate vanilla character and a low bubblegum and banana aroma, as well as the keystone lactic sourness.

    The style has a mild sour flavor with a light and fruity character.

    Ingredients 
    According to the German beer purity law, the beer must be at least 50% wheat, but Berliner Weiss is the one weissbeer not held to this restriction. A traditional decoction mash is used to give the beer body and mouthfeel.

    Glassware and Serving Temperature 
    At Hay Merchant we will serve this style in a 20oz German Pilsner glass or English Pint poured from our lager cooler at 35°-37° F.

    Stats
    Beers of this style are most often 2%-3.5% ABV and 8-15 IBU. 

    Example
    A great example of this style is Saint Arnold Boiler Room. 

    History 
    By the end of the middle ages in Germany, both barley and wheat were being used to make a top-fermented beer. The first true Weissbiers were made toward the end of the 15th century. In 1602, Duke Maximilian I placed a ban on public Weissbier brewing, and the Bavarian House of Dukes became the only body with the legal authority to brew Weissbiers. The profits from Prince Maximilian’s Weiss brewing helped fund the Thirty Years War.

    As the popularity of Weissbier waned, the German House of Dukes begin to outsource the reasonability to brew to the private sector around the early part of the 1800s but still maintained control.

    But the move to private brewing would not be enough to save Weissbier from extinction.  In 1855, Georg Schneider bought Wesses Brauhaus in Munich. In 1872, he worked a deal that ended the 250 year reign of royal brewing and allowed him to operate under his own terms. Even still, it wasn’t until the end of World War II that Weissbier regained its place as the No. 1 beer in Germany. Weissbier accounts for around 22 percent of the German market. It’s the No. 1 selling micro-brewed style in Australia and can be found in the lineup of many American microbreweries.

    Berliner Weisse slowly found its definition from the 17th to the 20th century. At the heights of its popularity in the 19th century, there were more than 700 breweries making the style.  There isn’t a written history to the style’s exact origins, but two theories are possible. The first states that 18th century French immigrants came to Berlin via Flanders and picked up the techniques required to make sour beer from the producers of Flemish sour Red Ale.  The second theory points to a beer brewed in Berlin in the 1640s called Halberstadter Brogan that was based on an unknown style from Hamburg. 

    We do know that the style has not always been sour.  It was a light wheat beer—about 50/50 wheat and barley.  The beer was about 3% ABV and, most importantly, not boiled. The hops were boiled in a separate vessel, and then the boiling hop water was added to the mash to increase the temperature. Hops were also added to the mash itself, making it easier for the wort to run off in a straw bed. The lack of a wort boil led to a lack of sterilization, and it’s easy to imagine that huge levels of microorganisms had to be present, thanks to the straw bed and other factors. This would not be true spontaneous fermentation as we see in Lambics because the micros would have come from the straw. 

    These production methods led to three opportunities for lactic acid bacteria to infect the beer: 1) during the mash if left sitting at a low temperature, 2) during fermentation due to yeast cross contamination, and 3) in storage due to micro flora in the wooden barrels. 

    As the popularity of wheat beers began to wain across Germany prior to World War I, so did the popularity of Berliner Weisse. Lighter, less flavorful beers began to gain popularity, so the breweries serving Berliner Weisse began to add flavored syrups to the beer to make it more acceptable to the average drinker. Today, there are only two commercial brewers in Berlin making the style. 

    As of 2014, the style found new popularity in American craft beer, with more than 100 craft breweries releasing versions of the beer that year alone. It owes its newfound popularity to the overall rise in popularity of sour beers. Most American craft brewers use a mash rest to achieve the desired levels of lactic acid.  Once the mash process is completed, the brewer leaves the mash in the tun for several days.  Once the PH reaches the desired level, the wort is run off to the boil kettle.  Boiling the wort sanitizes the beer and ensures that the beer keeps its lactic acid flavor without exposing the rest of the brewery to contamination. 

    read less

    Brewery:
    Texas Leaguer Brewing

    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Clown Shoes El Hombre Sin Nombre
  • Clown Shoes El Hombre Sin Nombre

    Style

    Barrel Aged Imperial Stout

    Category

    Barrel Aged Imperial Stout

    IBU

    None

    ABV

    10.00

    Clown Shoes El Hombre Sin Nombre

    Style:
    Barrel Aged Imperial Stout

    Brewery:
    Clown Shoes

    23 Hayward Street
    Ipswich, MA 01938

    http://www.clownshoesbeer.com/

    The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of ...

    read more

    The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of the owners, became interested in the craft beers he was bringing in. They started to talk about the idea of making their own beer, and then the realization clicked...they already had a distribution license. They could make a beer and distribute it! They initially contacted a few breweries to work with and Mercury Brewing Company, brewers of Ipswich Ales, stepped to the plate with open arms. Head Brewer Dan Lipke was the perfect match because he didn't merely listen to what Berman and Dooley were saying, he really understood what they wanted out of the brand. 


    What really sums up Clown Shoes is how they look at beer. Their goal: "To bring fresh, local and innovative beers to the folks without pretension. Ultimately, if we can make beer that people enjoy we have accomplished our goal." 

    read less

    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Parish Brewing Company Envie
  • Parish Brewing Company Envie

    Style

    American Pale Ale

    Category

    American Pale Ale

    IBU

    None

    ABV

    5.50

    Parish Brewing Company Envie

    This delicious pale ale is juicy, hazy, and crushable. A totally new-school take on an old-school American craft beer, Envie is bursting with glorious hop aromas of mango, lychee, orange, and other tropical fruits. 

    This delicious pale ale is juicy, hazy, and crushable. A totally new-school take on an old-school American craft beer, Envie is bursting with glorious hop aromas of mango, lychee, orange, and other tropical fruits. 

    read less

    Style:
    American Pale Ale

    American Pale Ale
    American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and ...
    read more
    American Pale Ale
    American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The appearance is pale golden to deep amber with a moderately large white to off-white head with good retention. It’s generally clear or slightly hazy.

    Aroma/Taste
    The hop aroma is usually moderate to strong with a citrus character. There is low to moderate maltiness with bready, toasty or biscuity aromas. Fruity esters range from moderate to none. Dry hopping may add grassy notes.
    The style has a moderate to high hop flavor, often showing citrusy American hop character.  Low to moderately high lean malt character supports the hop presentation and may optionally show small amounts of specialty malt character such as bready, toasty or biscuity notes. Fruity esters are moderate to none. Moderate to high hop bitterness often lingers in the finish. American Ale yeast adds a very clean fermentation with a very light fruitiness. The mouthfeel has a medium light to medium body. Carbonation is moderate to high with an overall smooth finish without astringency.  The result is a refreshing and hoppy beer with sufficient supporting malt.
    Ingredients
    American Pale Ales contain Manly Pale Ale Malt, generally American 2-Row, American hops and American Ale yeast.

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 4.5%-6.2% and an average IBU range of 30-45.
    Examples
    Great examples of this style include Sierra Nevada Pale Ale, Stone Pale Ale and Left Hand Brewing Jackman’s Pale Ale.

    History 
    The American style evolved alongside the evolution of microbreweries. Wanting more flavor in their beer, Americans embraced hop character with abundant citrus and piney flavors. The beer is based on bitterness with a floral aroma. The style was the first widespread use of the 4 Cs in American Hops: Cascade, Centennial, Chinook and Columbus.
    read less

    Brewery:
    Parish Brewing Company

    229 Jared dr.
    Broussard, LA 70518

    https://www.parishbeer.com/

    Located in the heart of Cajun Country in Broussard, Louisiana, our simple goal is to make awesome craft brewed beer. But, our story begins around 2003 when our founder Andrew moved from Louisiana to Pittsburgh and discovered a thriving craft beer scene. Returning home a ...

    read more

    Located in the heart of Cajun Country in Broussard, Louisiana, our simple goal is to make awesome craft brewed beer. But, our story begins around 2003 when our founder Andrew moved from Louisiana to Pittsburgh and discovered a thriving craft beer scene. Returning home a few years later, he recognized a lack of breweries in Louisiana and set out to create part of what is now a thriving brewing industry. Our first beer ever sold was Canebrake, and it was a huge hit from the start. Our distributors couldn’t keep it in stock, and it didn’t help that Andrew was only brewing in the "nano brewery," a tiny 50 gallon brewery that only made about 20 kegs every week. Nevertheless, Parish was being distributed all over the Lafayette, La. region, and Canebrake was becoming more and more popular with a full range of beer drinkers—from folks that usually drink light beers all the way up to 10th level beer nerds. 

    In 2012, we completed construction on our new brewery on Jared Dr. and began producing a whopping 2,000 gallons of Canebrake every week. At that point we began expanding distribution market-by-market in Louisiana. Fast forward to today and we are the 2nd largest brewery in the state and distribute our beer throughout Louisiana. Our products have evolved with the market as well. We also began producing our Envie Pale Ale around this time, and in 2014 introduced Ghost in the Machine. Today, we are known in Louisiana mostly for Canebrake, but the rest of the world knows us for Ghost and our juice bomb IPAs and Pale Ales. When we have time and capacity, we brew other beers too, like Rêve coffee stout or barrel aged strong ales. Our philosophy is to be a strong, profitable business, which centers around brewing products that are of incredibly high quality—no matter the style. We also only believe in brewing products that people want to drink (crazy concept, we know). 

    Today, Parish is made up of 20 of the brightest, most innovative, and hardest-working employees in the brewing world. We come to work every day driven to make beers that get people excited and that our community are proud to call their own. Our team is made up mostly of people who have never worked in other breweries before, and we are proud of that. We do things our own way, and we innovate as a result. We don’t brew beer the way some book written in 1992 tells us to, and we don’t believe in boundaries and limitations on techniques or ingredients. If you’ve purchased one of our beers before, we’d like to say thank you for allowing us to make a living brewing the best product on earth.

    read less

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Avery Brewing Company Expletus
  • Avery Brewing Company Expletus

    Style

    Wild Ale

    Category

    Wild Ale

    IBU

    None

    ABV

    5.90

    Avery Brewing Company Expletus

    Sour ale aged in Tequila Barrels with Cherries. 

    Sour ale aged in Tequila Barrels with Cherries. 

    read less

    Style:
    Wild Ale

    Brewery:
    Avery Brewing Company

    4910 Nautilus Ct
    Boulder, CO 80301

    http://averybrewing.com/

    In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the ...

    read more

    In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. 

    Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production. In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located. Even after 21 years, Avery is still a relatively small operation with a limited national footprint.  We’re lucky Avery has been in the Texas market for many years.

    These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout. It wasn’t until 1995 that Avery released Avery IPA. In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world.

    It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today.  Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the Russian Imperial Stout ascended to the throne and is one of Hay Merchant’s favorite Avery beers. Avery’s first experiments with barrel aging began in 2004, along with the release of the Maharaja, a 120 IBU 10.5% monster of an Imperial IPA.

    In recent years, Avery has become known for its sour barrel-aged beers. The first beer in the series, Barbant, was released and was limited to 694 cases. It was an ale pitched with Brett and aged for 9 months in Zinfandel barrels. Anvil Bar and Refuge (Hay Merchant’s sister cocktail bar) was one of the only bars in Texas to get a case of this very rare beer.  Over the last few years, Avery has released a few of these beers a year, and each one is different.

    read less

    Glassware

    Bottle Size

    12oz

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Brash EZ-7 Pale Ale
  • Brash EZ-7 Pale Ale

    Style

    American Pale Ale

    Category

    American Pale Ale

    IBU

    80

    ABV

    5.00

    Brash EZ-7 Pale Ale

    Style:
    American Pale Ale

    American Pale Ale
    American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and ...
    read more
    American Pale Ale
    American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The appearance is pale golden to deep amber with a moderately large white to off-white head with good retention. It’s generally clear or slightly hazy.

    Aroma/Taste
    The hop aroma is usually moderate to strong with a citrus character. There is low to moderate maltiness with bready, toasty or biscuity aromas. Fruity esters range from moderate to none. Dry hopping may add grassy notes.
    The style has a moderate to high hop flavor, often showing citrusy American hop character.  Low to moderately high lean malt character supports the hop presentation and may optionally show small amounts of specialty malt character such as bready, toasty or biscuity notes. Fruity esters are moderate to none. Moderate to high hop bitterness often lingers in the finish. American Ale yeast adds a very clean fermentation with a very light fruitiness. The mouthfeel has a medium light to medium body. Carbonation is moderate to high with an overall smooth finish without astringency.  The result is a refreshing and hoppy beer with sufficient supporting malt.
    Ingredients
    American Pale Ales contain Manly Pale Ale Malt, generally American 2-Row, American hops and American Ale yeast.

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 4.5%-6.2% and an average IBU range of 30-45.
    Examples
    Great examples of this style include Sierra Nevada Pale Ale, Stone Pale Ale and Left Hand Brewing Jackman’s Pale Ale.

    History 
    The American style evolved alongside the evolution of microbreweries. Wanting more flavor in their beer, Americans embraced hop character with abundant citrus and piney flavors. The beer is based on bitterness with a floral aroma. The style was the first widespread use of the 4 Cs in American Hops: Cascade, Centennial, Chinook and Columbus.
    read less

    Brewery:
    Brash

    510 W Crosstimbers Rd
    Houston, TX 77018

    http://brashbeers.com/

    Brash Brewing, founded by Petrol Station owner Ben Fullelove in Houston, brews high quality, bold and aggressive IPAs and Imperial Stouts. 

    Until recently, Fullelove contract brewed his beer in New England, while a wrinkle in the old Texas beer code prevented him from selling Brash ...

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    Brash Brewing, founded by Petrol Station owner Ben Fullelove in Houston, brews high quality, bold and aggressive IPAs and Imperial Stouts. 

    Until recently, Fullelove contract brewed his beer in New England, while a wrinkle in the old Texas beer code prevented him from selling Brash in his home state. Brash is back in Texas and will open a brewhouse and canning operation in 2015. 

    read less

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • 11 Below Brewing Company Flex Appeal
  • 11 Below Brewing Company Flex Appeal

    Style

    American Strong Ale

    Category

    American Strong Ale

    IBU

    55

    ABV

    7.40

    11 Below Brewing Company Flex Appeal

    Robust malt flavor and body balanced to perfection by classic American hops

    Robust malt flavor and body balanced to perfection by classic American hops

    read less

    Style:
    American Strong Ale

    Brewery:
    11 Below Brewing Company

    6820 Bourgeois Rd
    Houston, TX 77066

    http://11belowbrewing.com/

    11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

    The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with ...

    read more

    11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

    The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with three beers: 7-Iron, a hoppy session; Oso Bueno, an American Amber; and Color Blind, a Red IPA. 

    read less

    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Avery Brewing Company Fortuna
  • Avery Brewing Company Fortuna

    Style

    Wild Ale

    Category

    Wild Ale

    IBU

    None

    ABV

    8.11

    Avery Brewing Company Fortuna

    Sour ale that is aged in Tequila barrels with lime zest and salt.

    Sour ale that is aged in Tequila barrels with lime zest and salt.

    read less

    Style:
    Wild Ale

    Brewery:
    Avery Brewing Company

    4910 Nautilus Ct
    Boulder, CO 80301

    http://averybrewing.com/

    In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the ...

    read more

    In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. 

    Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production. In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located. Even after 21 years, Avery is still a relatively small operation with a limited national footprint.  We’re lucky Avery has been in the Texas market for many years.

    These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout. It wasn’t until 1995 that Avery released Avery IPA. In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world.

    It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today.  Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the Russian Imperial Stout ascended to the throne and is one of Hay Merchant’s favorite Avery beers. Avery’s first experiments with barrel aging began in 2004, along with the release of the Maharaja, a 120 IBU 10.5% monster of an Imperial IPA.

    In recent years, Avery has become known for its sour barrel-aged beers. The first beer in the series, Barbant, was released and was limited to 694 cases. It was an ale pitched with Brett and aged for 9 months in Zinfandel barrels. Anvil Bar and Refuge (Hay Merchant’s sister cocktail bar) was one of the only bars in Texas to get a case of this very rare beer.  Over the last few years, Avery has released a few of these beers a year, and each one is different.

    read less

    Glassware

    Bottle Size

    12oz

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Real Ale Brewing Company Full Tilt Boogie
  • Real Ale Brewing Company Full Tilt Boogie

    Style

    American Barley Wine

    Category

    American Barley Wine

    IBU

    45

    ABV

    10.00

    Real Ale Brewing Company Full Tilt Boogie

    Malty on the sweet side with a hoppy presence. A little roasty and slightly smoky on the back end.

    Malty on the sweet side with a hoppy presence. A little roasty and slightly smoky on the back end.

    read less

    Style:
    American Barley Wine

    American Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines ...
    read more
    American Barley Wine
    Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

    About Strong Ales
    Strong Ale is a general term used to describe high ABV beers (7%+). It is not itself a style and lacks the specificity to describe any one beer. The term can be used to describe beers like Imperial IPAs, Russian Imperial Stouts or Belgian Quads, but in practice, the term is used as the general category for Old Ales/Stock Ales and Barley Wines. 
    Appearance
    The color may range from rich gold to very dark amber or even dark brown, but not black. It will often have ruby highlights. Barley wine has an off-white head that may have poor retention. This beer exhibits good to brilliant clarity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

    Aroma/Taste
    The aroma is very rich with strong maltiness. American versions have a strong citrusy hop note. This hoppiness may disappear with age. Strong fruity esters and alcohol aromatics are present but not clawing. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics.
    There are strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity to nutty, deep toasted dark caramel, toffee and/or molasses. American versions will have a noticeably hoppy bitterness and citrusy notes. Depending on aging, the finish might be dry or malty sweet. 
    Ingredients
    Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in a snifter or tulip, depending on cost and ABV, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 12%+ and an average IBU range of 30-70 (English) and 70-120 (American).
    Examples
    Great examples of this style are Real Ale Sisyphus, Stone Old Guardian, Live Oak Old Treehugger, North Coast Old Stock and Anchor Old Foghorn.

    History 
    This style became more readily available in the U.K. around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.  Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.” 
    The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.
    read less

    Brewery:
    Real Ale Brewing Company

    231 San Saba Ct
    Blanco, TX 78606

    http://realalebrewing.com/

    Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye ...

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    Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment.

    Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.  Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.”

    Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.  Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years.

    Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way.  Construction began in 2005 and the brewery went online in 2006.

    The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl.

    They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day.  All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute.

    Brad credits the local Blanco River as "some of the best brewing water for the styles of beer that we make," making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market.

    Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder.  But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

    Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces.

    In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

    read less

    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Boochcraft Grapefruit Hibiscus Heather
  • Boochcraft Grapefruit Hibiscus Heather

    Style

    Kombucha

    Category

    Kombucha

    IBU

    None

    ABV

    7.00

    Boochcraft Grapefruit Hibiscus Heather

    Style:
    Kombucha

    Brewery:
    Boochcraft

    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Nola Brewing Company Harmony
  • Nola Brewing Company Harmony

    Style

    Saison

    Category

    Saison

    IBU

    None

    ABV

    5.50

    Nola Brewing Company Harmony

    Wild Farmhouse Saison

    Wild Farmhouse Saison

    read less

    Style:
    Saison

    Brewery:
    Nola Brewing Company

    3001 Tchoupitoulas St
    New Orleans, LA 70115

    http://nolabrewing.com/

    NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a ...

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    NOLA Brewing is here today because Kirk Coco read something on a beer bottle that pissed him off. It was in the days after Hurricane Katrina, a time when people were feeling fiercely loyal to the battered city of New Orleans. Kirk was drinking a lot of Dixie beer in those days. It was the only beer brewed in New Orleans.

    There was a time when New Orleans was the brewing capitol of the south, when dozens of breweries operated in the city, among them nationally known brands like Dixie, Falstaff, Regal and Jax. Dixie was the last one standing, until Hurricane Katrina shut down its Mid-City brewery, prompting its owners to license production to an out-of-state brewery. Beer was no longer being brewed in New Orleans.

    It was that realization, sparked by the words “Brewed in Wisconsin” on the side of his Dixie bottle, which pushed Coco to open NOLA Brewing. He brought in longtime Dixie brewer Peter Caddoo, and two years later they were selling NOLA Blonde and NOLA Brown to a populace thirsty for a local product.

    read less

    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Live Oak Brewing Company Hefeweizen
  • Live Oak Brewing Company Hefeweizen

    Style

    Hefeweizen

    Category

    Hefeweizen

    IBU

    12

    ABV

    5.20

    Live Oak Brewing Company Hefeweizen

    "Modeled after the classic wheat beers of Bavaria, Hefeweizen is cloudy and straw-colored with a meringue-like head that lingers to the bottom of the glass. Brewed with an ample volume of wheat malt and few hops, this beer features a unique yeast strain that produces ...

    read more

    "Modeled after the classic wheat beers of Bavaria, Hefeweizen is cloudy and straw-colored with a meringue-like head that lingers to the bottom of the glass. Brewed with an ample volume of wheat malt and few hops, this beer features a unique yeast strain that produces harmonious notes of clove, banana, and vanilla throughout this effervescent brew. A traditional interpretation of a classic style, this idiosyncratic Bavarian beer is perfectly at home here in Texas." Commercial Description

    read less

    Style:
    Hefeweizen

    The name of the style itself can frequently help decipher what the beer should taste like. Weisen or Weizen are German words that literally mean “wheat.” According to the German beer purity law, the names Hefeweizen, Wezenbier or Wessbier (the names are used interchangeably) the ...

    read more

    The name of the style itself can frequently help decipher what the beer should taste like. Weisen or Weizen are German words that literally mean “wheat.” According to the German beer purity law, the names Hefeweizen, Wezenbier or Wessbier (the names are used interchangeably) the beer must be at least 50 percent wheat. Weissbier is German for “white beer.” Weissbiers were much paler than the dark beers that were so popular in Bavaria in earlier times, so the word “white” is used relatively. By today’s standards, Weissbier is more golden due to the development of light beers like Pilsner and Helles.

    The terms Hefe Weissbier or Hefe Weizen refer to any Weissbier that has yeast (Hefe) in it (i.e., a bottle-conditioned Weissbier). Outside Bavaria, most wheat beers are called Hefeweizen regardless of the yeast content or flavor profile. This practice is becoming less frequent as the American beer drinker becomes more savvy. We use the name Hefeweizen to describe a very specific German style of top fermenting wheat beer.

    Appearance 
    The appearance of Hefeweizen is pale straw to very dark gold in color. A good amount of haziness should be expected and is appropriate. A very thick, mousse-like, long lasing white head is characteristic.

    Aroma/Flavor
    The aroma has moderate to strong phenols and fruity esters. Noble hop character ranges from low to none. A light to moderate wheat aroma may be present. Acceptable aromatics can include a light, citrusy tartness, a light to moderate vanilla character and a low bubblegum and banana aroma.

    The flavor is a low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary.  A very light to moderate vanilla character or low bubblegum notes can accentuate the banana flavor. The soft, bready or grainy flavor of wheat is complementary. Hop flavor is low to none. A tart, citrusy character from yeast and high carbonation is often present. Well rounded with dry finish.

    The mouthfeel is medium-light to medium body.  The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Overall, a pale, spicy, fruity, refreshing wheat-based ale should be expected

    Ingredients 
    According to the German beer purity law, the beer must be at least 50 percent wheat.

    Glassware and Serving Temperature 
    At Hay Merchant we serve this style in a 20oz German Pilsner glass from our lager cooler at 35°-37° F.

    Stats 
    Beers of this style are most often 4.3% - 5.6% ABV and 8-15 IBU. 

    Examples 
    Beers like Live Oak Hefeweizen, and Weihenstephaner Hefe Weissbier are great examples of the style. 

    History 
    By the end of the middle ages in Germany, both barley and wheat were being used to make a top-fermented beer. The first true Weissbiers were made toward the end of the 15th century. In 1602, Duke Maximilian I placed a ban on public Weissbier brewing, and the Bavarian House of Dukes became the only body with the legal authority to brew Weissbiers. The profits from Prince Maximilian’s Weiss brewing helped fund the Thirty Years War.

    As the popularity of Weissbier waned, the German House of Dukes begin to outsource the reasonability to brew to the private sector around the early part of the 1800s but still maintained control.

    But the move to private brewing would not be enough to save Weissbier from extinction.  In 1855, Georg Schneider bought Wesses Brauhaus in Munich. In 1872, he worked a deal that ended the 250 year reign of royal brewing and allowed him to operate under his own terms. Even still, it wasn’t until the end of World War II that Weissbier regained its place as the No. 1 beer in Germany. Weissbier accounts for around 22 percent of the German market. It’s is the No. 1 selling micro-brewed style in Australia and can be found in the lineup of many American microbreweries.

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    Brewery:
    Live Oak Brewing Company

    3301 E 5th St
    Austin, TX 78702

    http://liveoakbrewing.com/

    The Live Oak Brewing Company, located in Austin, Texas since 1997, is a locally owned and operated brewery. Founder Chip McElroy can still be seen at the brewery almost every day.

    Live Oak is best known for their traditional German style lagers. They also produce ...

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    The Live Oak Brewing Company, located in Austin, Texas since 1997, is a locally owned and operated brewery. Founder Chip McElroy can still be seen at the brewery almost every day.

    Live Oak is best known for their traditional German style lagers. They also produce a very good year-round IPA (often available on cask at Hay Merchant), as well as an amazing English Barley Wine. The brewery produces four year-round beers as well as four seasonal (or special release) beers. Live Oak beers are only available on draft.

    While Live Oak uses industry standard step mashing for most of their beers, they use a more difficult and rarely used old-world style of mashing known as decoction mashing for a few of their beers, most notably the Live Oak Pilz and the Oaktoberfest. Live Oak uses large dairy tanks as fermenting vessels instead of the more traditional cylindroconical fermenters.

    The brewery is currently run out of an old industrial building in Southeast Austin. Recently, the company purchased 20 acres of undeveloped land on the Colorado river just north of the Austin-Bergstrom International Airport on which to build a new brewery, estimated to take "a couple of years” to complete. When this expansion is completed, it is expected that they will add a bottling line.

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    Glassware

    Pilsner

    Bottle Size

    SRM Value / Color

    3 - 3 / Straw

    Original Gravity

    12.900 plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Aecht Schlenkerla Rauchbier Helles
  • Aecht Schlenkerla Rauchbier Helles

    Style

    Helles

    Category

    Helles

    IBU

    30

    ABV

    4.30

    Aecht Schlenkerla Rauchbier Helles

    "“Schlenkerla Helles” is brewed with fine Bavarian aroma hops from the area around the city of Nürnberg. It's lagered in century old caves underneath the historic Schlenkerla brewery and maltings. Schlenkerla Helles is boiled in the same copper kettles and bottom fermented by ...

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    "“Schlenkerla Helles” is brewed with fine Bavarian aroma hops from the area around the city of Nürnberg. It's lagered in century old caves underneath the historic Schlenkerla brewery and maltings. Schlenkerla Helles is boiled in the same copper kettles and bottom fermented by the same yeast as the historic Schlenkerla Smokebeer. Its subtle smokiness without using smoke malt makes “Helles Schlenkerla Lager” a unique representative of the classic lager beer style “Bavarian Helles”" Commercial Description

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    Style:
    Helles

    Helles
    Developed by Bavarians in response to the popularity of Bohemian Pilsner, Helles means “pale” in German. It’s clean and balanced, with a light color. 
    Appearance 
    Helles beer has a pale straw color and is clear with a thick, long lasting head.

    Aroma/Flavor ...
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    Helles
    Developed by Bavarians in response to the popularity of Bohemian Pilsner, Helles means “pale” in German. It’s clean and balanced, with a light color. 
    Appearance 
    Helles beer has a pale straw color and is clear with a thick, long lasting head.

    Aroma/Flavor
    Helles has a clean, mild malt-accented aromas.  It may be slightly sulfurous. 

    The style is clean, balanced and delicate.  It’s medium bodied—the relatively high protein levels contribute to a fuller body than might be expected from its color. There is muted hop character.  The water in Southern Bavaria is medium hard, and the harder the water, the more perceived hop bitterness.  The finish is malty and dry, but not astringent. 

    Ingredients 
    The foundation of Helles is North American two-row or Pils pale malt based on Harrington or Klages.  They give Helles its body, pale color and light flavor. Noble hop varieties can include Hallertauer Muttelfruh, Tettnanger and Hersbrucker or North American Mt. Hood.  Any hop varieties that add strong, spicy, citrus, acrid, floral or piney notes must not be used, as these would ruin the balanced flavor profile of Helles. 
    Bavarian-style lager yeast of the Saccharomyces uvarum family are used, which are slow acting and contain some clarifying agents.  Helles can be made with only one variety of hop and one variety of malt, but must be of higher quality that are native to the Bavarian region. 
    Helles is lagered near the freezing point between 4 to 6 weeks on the yeast to bring out its delicacy and softness.  This allows the yeast to reabsorb its less attractive metabolic byproducts, including the small amount of diacetyl—the flavor compound found in most beers imparting butterscotch characteristics—it produces. It also prevents the oxidation of ethanol into aldehydes, which can give the beer an undesirable green apple aroma and allows the beer to keep longer. 
    Glassware and Serving Temperature 
    At Hay Merchant, we serve this style in an American Pint poured from our lager cooler at 35°-37° F.

    Stats
    Beers of this style are most often 4.7%-5.4% ABV and 18-25 IBU. 

    Example
    Great examples of this style are Victory Lager and Saint Arnold Summer Pils. 

    History 
    Bavarian brewing laws have played an important role in bringing about the Helles style.  The influential 1516 Reinheitsgebot demanded that brewers use only barley, hops and water (yeast was not yet understood), and the 1553 summer brewing prohibition that prohibited brewing in the summer months had the unintended consequence of making all Bavarian brews lagers since ale yeasts stayed dormant during the cold months when brewing was allowed. 
    Clearer, lighter beers became more popular as Bavarians made a late transition from traditional gray beer steins called Keferlohers to modern glassware. This was initially met with resistance from traditionalists who only considered dark beer to be authentically Bavarian. 
    In 1833, Gabriel Sedlmayr (the younger) of the Spaten Brewery and Anton Dreher of the Dreher Brewery in Vienna toured England to study their most recent advances in brewing—including Daniel Wheeler’s 1818 patented metal drum for drying grain that allowed for the slow controlled drying process Helles needs to achieve its very pale malt. Another event that led to the development of Helles was Spaten’s modernization of their brewery with German engineer Carl von Linde’s 1873 invention of a refrigeration system for fermentation tanks.  Spaten could then control the fermentation and conditioning of their beers and produce top quality lagers year round. 
    In 1878, Bavarian Lorenz Enzinger invented mechanical beer filtration that removed yeast cells and other suspended particles from the finished beer.  In 1872, a golden yellow brew labeled “Marzen-Bier” was released by Franziskaner-Leist-Brauerei of Munich, followed by Hacker-Brauerei’s Muncher Gold in 1893. After market testing in Hamburg, Spaten released Helles Lagerbier on June 20, 1895, in Munich. Northern Germans adopted the Helles style with more battering hops to produce the German Pilsner.  There is also a stronger version called Bavarian Export, which is around 5.5% ABV. 
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    Brewery:
    Aecht Schlenkerla Rauchbier

    Dominikanerstrasse 6
    Bamberg, 96049

    http://www.schlenkerla.de/indexe.html

    The historic smoked beer brewery Schlenkerla is located in the middle of the old part of Bamberg.  Bamberg's specialty, the original Schlenkerla Smokebeer, is still being tapped directly from the wooden barrel according to old tradition.

    Its smoky flavor is achieved by exposing the ...

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    The historic smoked beer brewery Schlenkerla is located in the middle of the old part of Bamberg.  Bamberg's specialty, the original Schlenkerla Smokebeer, is still being tapped directly from the wooden barrel according to old tradition.

    Its smoky flavor is achieved by exposing the malt to the intense, aromatic smoke of burning beechwood logs at the Schlenkerla maltings. After mixing it with premium-class hops in the brew, it matures in 700-year-old cellars into a mellow beer. 

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    11.500 plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • 11 Below Brewing Company Hipster Sauce
  • 11 Below Brewing Company Hipster Sauce

    Style

    IPA

    Category

    IPA

    IBU

    45

    ABV

    6.50

    11 Below Brewing Company Hipster Sauce

    Lots of orange, grapefruit zest on the nose. Big juicy citrus on the palate with a balanced back bone.

    Lots of orange, grapefruit zest on the nose. Big juicy citrus on the palate with a balanced back bone.

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    Style:
    IPA

    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category ...
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    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

    Aroma/Taste
    A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
    The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
    Ingredients
    IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
    Examples
    Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

    History 
    The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
    Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
    It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
    American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
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    Brewery:
    11 Below Brewing Company

    6820 Bourgeois Rd
    Houston, TX 77066

    http://11belowbrewing.com/

    11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

    The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with ...

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    11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

    The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with three beers: 7-Iron, a hoppy session; Oso Bueno, an American Amber; and Color Blind, a Red IPA. 

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Eureka Heights Brewing Company Holly Jolly Jorts
  • Eureka Heights Brewing Company Holly Jolly Jorts

    Style

    Spiced Ale

    Category

    Spiced Ale

    IBU

    None

    ABV

    7.30

    Eureka Heights Brewing Company Holly Jolly Jorts

    This snickerdoodle-ish Golden Ale is brewed with Golden Promise malt, Madagascar Vanilla, Cinnamon and Lactose.

    This snickerdoodle-ish Golden Ale is brewed with Golden Promise malt, Madagascar Vanilla, Cinnamon and Lactose.

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    Style:
    Spiced Ale

    Brewery:
    Eureka Heights Brewing Company

    941 W 18TH ST
    Houston, Texas 77008

    http://www.eurekaheights.com/

    New brewery in the Heights

    New brewery in the Heights

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    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Sierra Nevada Hop and Sour
  • Sierra Nevada Hop and Sour

    Style

    Sour Ale

    Category

    Sour Ale

    IBU

    9

    ABV

    4.40

    Sierra Nevada Hop and Sour

    Citrus sour on the nose and palate. Good balanced hop presence with out being bitter.

    Citrus sour on the nose and palate. Good balanced hop presence with out being bitter.

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    Style:
    Sour Ale

    Brewery:
    Sierra Nevada

    1075 E. 20th St.
    Chico, CA 95928

    http://www.sierranevada.com/

    In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among ...

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    In 1979, Ken Grossman began building a small brewery in the town of Chico, California. His goal: to brew exceptional ales and lagers. Today, Sierra Nevada Brewing Co. is considered the premier craft brewery in the United States. And the beer? Critics proclaim it, “Among the best brewed anywhere in the world.” 

    Ken’s passion for brewing began when a friend’s father showed him the basics of homebrewing. Using homemade equipment, he began brewing five-gallon batches of beer on his own and soon became a proficient home brewer. 

    In 1976, after studying chemistry and physics at Butte Community College and California State University, Chico, he opened his own store, The Home Brew Shop. There, he supplied Chico’s homebrewing community with equipment, materials and advice, but dreamed of opening his own brewery. 

    Two years later, it was time to make the dream a reality. Ken cobbled together a brewery from dairy tanks, a soft-drink bottler and equipment salvaged from defunct breweries. Though the equipment was secondhand, he created a first-rate microbrewery. The ingredients were premium, including the copious quantities of hops that would become the brewery’s trademark. An avid backpacker, Ken named the new company for his favorite hiking grounds—the Sierra Nevada Mountains. 

    On November 15, 1980, Sierra Nevada Brewing Co. brewed the first batch of what would soon become a landmark in American craft brewing: Sierra Nevada Pale Ale. Word spread quickly and over the next decade the demand for Sierra Nevada brews soon exceeded the brewery’s modest brewing capacity. Despite nearly constant additions to the brewery, Ken was soon back at the drawing board, planning a new brewery. In 1989, Sierra Nevada Brewing Co. moved to its current site. 

    Ken traveled to Germany and brought back a used, traditional, 100-barrel copper brewhouse that became the heart of the new brewery. It met demand for a while, but the brewery soon needed to expand again. In 1997, he commissioned a new, larger brewhouse, and coaxed the original coppersmiths out of retirement to match new kettles to the originals. This expansion became the powerhouse that helped bring the brewery’s total capacity to more than 800,000 barrels per year. 

    Building the new brewery afforded Sierra Nevada the opportunity to create two stunning showcases, both featuring exceptional dining, live music and its award-winning beers. The Sierra Nevada Taproom and Restaurant has become a destination in its own right. The brewery is also home to the 350-seat Big Room—a beautifully designed live music venue.

    Sierra Nevada brewed one million barrels in 2014. Year round beers include Pale Ale (flagship), Torpedo® Extra IPA, Hop Hunter® IPA, Nooner® Pilsner, Porter, Stout, and Kellerweis® Bavarian-Style Wheat.

    The soul of Sierra Nevada is the brewery's affinity for whole-cone hops and the special flavors and aromas they provide. Sierra Nevada uses more whole-cone hops than any brewery in the world. They love the aromas from dry-hopped beers so much that they created the revolutionary “Hop Torpedo,” a sleek, stainless steel device they use to gather the most hop flavor and aroma without imparting any excess bitterness.

    In every aspect of the brewery, Sierra Nevada strives to be as environmentally responsible as possible. From recycling and composting to water treatment, bio-fuel production and water conservation, the brewery works hard to minimize its impact on the environment. In 2008, Sierra Nevada completed construction of one of the largest privately owned solar arrays in the country with more than 10,000 panels that provide nearly 20% of the brewery's total energy needs. 

    In 2005, Sierra Nevada was the first brewery to install hydrogen fuel cells; the combination of the solar array and the fuel cell system generates more than half of the brewery’s energy needs on site. They also have an extensive water treatment program including our own wastewater treatment facility. 

    Through extensive recycling, reuse and composting programs, the brewery is able to divert 99.8% of its solid waste from landfills. 

    Sierra Nevada Brewing Co. was named a “Green Power Partner” in 2011 by the US Environmental Protection Agency (EPA) and "Green Business of the Year" in 2010 by the EPA for its practices in sustainability.

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    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Texas Leaguer Brewing Hot Stove
  • Texas Leaguer Brewing Hot Stove

    Style

    American Porter

    Category

    American Porter

    IBU

    55

    ABV

    7.50

    Texas Leaguer Brewing Hot Stove

    Roasty with notes of chocolate, cocoa, and espresso. 

    Roasty with notes of chocolate, cocoa, and espresso. 

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    Style:
    American Porter

    Porter
    Porter is a dark style of beer developed in London from well-hopped beers made from brown malt.
    Appearance
    Porters are medium brown to very dark brown, often with ruby or garnet-like highlights. They can approach black in color. Clarity may be difficult to discern ...
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    Porter
    Porter is a dark style of beer developed in London from well-hopped beers made from brown malt.
    Appearance
    Porters are medium brown to very dark brown, often with ruby or garnet-like highlights. They can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque, it will be clear (particularly when held up to the light). There is a full, tan-colored head with moderately good head retention.

    Aroma/Taste
    A roasty aroma—often with a lightly burnt, black malt character—is noticeable and may be moderately strong. Optionally, it may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma is low to high (U.S. or U.K. varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl is low to none.
    Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level and attenuation. It may have a sharp character from dark roasted grains, although taste is not overly acrid, burnt or harsh. There is medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (U.S. or U.K. varieties) and balances the roasted malt flavors. Diacetyl is low to none. Fruity esters are moderate to none. It has medium to medium-full body and moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. It may have a slight astringency from roasted grains, although this character is not strong. 
    Ingredients
    Porters may contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently found in U.K. or U.S. varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean in U.S. versions or characterful in English varieties.
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 4%-7% and an average IBU range of 25-50.
    Examples
    Great examples of this style are Anchor Porter, Deschutes Black Butte and (512) Pecan porter.

    History 
    Porter has a very distinct origin and reason for being created. There were three types of beer available in London in the early 1700s: Strong ale, Common Ale and Stale Ale. Common Ale was the “running beer,” made after a Strong Ale in the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength). Stale Ale was what was left in a cask after it had gone stale. These three types of beer were very inconsistent. In order to create a consistent product, they were often all mixed together to order and called “Three Threads.” In 1722, Ralph Harwood, Proprietor of The Bell Brewhouse, created a beer that had all the characteristics of three threads but was from one cask. It was nicknamed Porter by the Publicans because Porters were his best customers for the new beer.
    Porter was the beer that allowed England to creep ahead of other countries in the brewing world. It was inexpensive to brew and was able to age. It was a beer for and from the industrial revolution. The most successful Porter brewer of the 1700s was Samuel Whitbread of London, who started brewing in 1742.
    Porter was commonly imported to the American Colonies until the 1760s, when tensions rose between England and the colonies, and American brewers had to take up the slack. Porter was George Washington's preferred beer.
    In 1817, with the advent of Black Patent Malt, Porter gained its darker color and went from a brown beer to a black beer. Guinness actually started as a porter brewer before stouts branched off of Porters and were among the first to use Black Patent Malt.
    Porter was a major part of the beer industry in England from its inception. Though, starting in the 1830s, its popularity declined as many people started drinking more pale ale and Gin. By the 1930s English Porter a had almost entirely disappeared.  It finally disappeared in Ireland in 1972.
    There has been a renaissance of Porter in recent years due to the growing craft beer scene in America.  Yuengling, however, has made porter since the 1870s (other than the interruption of prohibition) and still makes Porter today.
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    Brewery:
    Texas Leaguer Brewing

    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Avery Brewing Company Insula Multos Collibus
  • Avery Brewing Company Insula Multos Collibus

    Style

    Wild Ale

    Category

    Wild Ale

    IBU

    None

    ABV

    9.70

    Avery Brewing Company Insula Multos Collibus

    Sour with Flavors of Cherries and Notes of Bourbon, Oak, and Vanilla 

    Sour with Flavors of Cherries and Notes of Bourbon, Oak, and Vanilla 

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    Style:
    Wild Ale

    Brewery:
    Avery Brewing Company

    4910 Nautilus Ct
    Boulder, CO 80301

    http://averybrewing.com/

    In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the ...

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    In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. 

    Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production. In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located. Even after 21 years, Avery is still a relatively small operation with a limited national footprint.  We’re lucky Avery has been in the Texas market for many years.

    These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout. It wasn’t until 1995 that Avery released Avery IPA. In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world.

    It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today.  Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the Russian Imperial Stout ascended to the throne and is one of Hay Merchant’s favorite Avery beers. Avery’s first experiments with barrel aging began in 2004, along with the release of the Maharaja, a 120 IBU 10.5% monster of an Imperial IPA.

    In recent years, Avery has become known for its sour barrel-aged beers. The first beer in the series, Barbant, was released and was limited to 694 cases. It was an ale pitched with Brett and aged for 9 months in Zinfandel barrels. Anvil Bar and Refuge (Hay Merchant’s sister cocktail bar) was one of the only bars in Texas to get a case of this very rare beer.  Over the last few years, Avery has released a few of these beers a year, and each one is different.

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    Glassware

    Bottle Size

    12oz

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Clown Shoes Josh the Guava King
  • Clown Shoes Josh the Guava King

    Style

    Imperial IPA

    Category

    Imperial IPA

    IBU

    None

    ABV

    8.00

    Clown Shoes Josh the Guava King

    Brewed with fresh guava puree and dry-hopped with Mosaic hops.

    Brewed with fresh guava puree and dry-hopped with Mosaic hops.

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    Style:
    Imperial IPA

    Imperial IPA
    The style is a recent American innovation reflecting the trend of American craft breweries to satisfy their customer’s appetite for more and more hops in their beer. The adjective “Imperial” is arbitrary and simply implies a stronger version of an American IPA ...
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    Imperial IPA
    The style is a recent American innovation reflecting the trend of American craft breweries to satisfy their customer’s appetite for more and more hops in their beer. The adjective “Imperial” is arbitrary and simply implies a stronger version of an American IPA. “Double," “extra," “extreme” or any other modifier can also be used.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The appearance ranges from golden amber to medium reddish copper. Imperial IPAs are clear with a good head stand with off-white color.

    Aroma/Taste
    The hop aroma is prominent to intense and can be derived from American, English and Noble varieties. Most versions are dry-hopped and can have an additional resinous or grassy aroma.
    The hop flavor is strong and complex and can reflect the use of American, English or Noble hop varieties. There is high to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor will be low to medium and is generally clean and malty, although some caramel flavors are acceptable. A long, lingering bitterness is usually present in the aftertaste. There is a medium dry to dry finish. A clean, smooth, alcohol flavor is usually present.
    Ingredients
    The ingredients of Imperial IPAs are the same as American IPAs with twice the hops: Pale Ale malt, generally American 2-row, American hops and American yeast mashed at lower temperatures to help with high yeast attenuation. The use of brewing sugar is acceptable, as is the use of alternative hop products. 
    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint or tulip, depending on alcohol content, poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 7.5%-10% and an average IBU range of 80-100. If the ABV is greater than 10 percent, the alcohol will mask the hops.
    Examples
    A great example of this style is Avery Majaraja. 

    History 
    The first true Double IPA was brewed by Vinnie Cilurzo at Blind Pig Brewing (Now at Russian River) in 1994. Rouge also began brewing Imperial IPA in the early 1990s. Double IPA was officially recognized as a beer style at the Great American Beer Festival in 2003.  
    The “imperialization" of the IPA led to other “imperial styles,” making the word imperial the accepted descriptor for any bigger spin on a classic style. 
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    Brewery:
    Clown Shoes

    23 Hayward Street
    Ipswich, MA 01938

    http://www.clownshoesbeer.com/

    The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of ...

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    The Clown Shoes mission is to produce beer without pretension while being free and a little crazy. Jesse Dooley, beer manager of Berman's liquor store in Lexington, Mass. began improving the store's beer offerings a few years ago. Eventually Gregg Berman, one of the owners, became interested in the craft beers he was bringing in. They started to talk about the idea of making their own beer, and then the realization clicked...they already had a distribution license. They could make a beer and distribute it! They initially contacted a few breweries to work with and Mercury Brewing Company, brewers of Ipswich Ales, stepped to the plate with open arms. Head Brewer Dan Lipke was the perfect match because he didn't merely listen to what Berman and Dooley were saying, he really understood what they wanted out of the brand. 


    What really sums up Clown Shoes is how they look at beer. Their goal: "To bring fresh, local and innovative beers to the folks without pretension. Ultimately, if we can make beer that people enjoy we have accomplished our goal." 

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    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Mosaic +

    Flavor: Tropical fruits and blueberry notes

    Aroma: Complex tropical flavors with some citrus and berry notes.

    Alpha Acids: 11.5 - 13.5%               

    Beta Acids: 3.2 - 3.9%          

    Aroma

    Malt Variety

  • Brauerei Heinrich Reissdorf Kölsch
  • Brauerei Heinrich Reissdorf Kölsch

    Style

    Kolsch

    Category

    Kolsch

    IBU

    None

    ABV

    4.80

    Brauerei Heinrich Reissdorf Kölsch

    "These days Reissdorf Kolsch has almost reached a "cult status" with beer connoisseurs around the world looking at it as a "well preserved secret". Top fermentation lasts for about eight days with another four weeks of cold conditioning following. "Reissdorf Kolsch" is designed to be ...

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    "These days Reissdorf Kolsch has almost reached a "cult status" with beer connoisseurs around the world looking at it as a "well preserved secret". Top fermentation lasts for about eight days with another four weeks of cold conditioning following. "Reissdorf Kolsch" is designed to be pale of color, soft on the palate, restrained on fruitiness, with a delicate dryness in the finish. "Reissdorf Kolsch" is a "session style" beer served in its typical 7 oz. glass in the wee-hours after work.

    Another tradition unique to this beer style is its method of serving. Small wooden casks brought up to the pub via dumb waiter and placed on the bar counter are gravity -dispensed into narrow, cylindrical glasses (20 cl) called " Stangen" to expedite the pouring of the beer as well as to reduce the waiting time for impatient guests." Commercial Description

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    Style:
    Kolsch

    Kolsch
    Kolsch is a young style in the beer world, recognized only for the last 100 years or so. It’s a crisp, clean, delicately balanced beer with very subtle fruit flavors and aromas.

    Appearance 
    The appearance of Kolsch is very pale or light gold ...

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    Kolsch
    Kolsch is a young style in the beer world, recognized only for the last 100 years or so. It’s a crisp, clean, delicately balanced beer with very subtle fruit flavors and aromas.

    Appearance 
    The appearance of Kolsch is very pale or light gold. Authentic versions are filtered to a brilliant clarity.

    Aroma/Flavor
    Kolsch has a pleasant, subtle fruit aroma from fermentation.  Sometimes there is a light sulfur character from the yeast. The lower fermention temperature forces the yeast to strugle and thus produce slightly sulfur off flavors. 

    The style has a delicate flavor and a low to medium bitterness with a dryness and slight pucker in the finish, but no harsh dryness.  It is smooth and crisp in the mouth with a light to medium body.  It’s generally well attenuated, but not dry. It’s more malty than a Helles and less bitter than a Pilsner. 

    Ingredients 
    Kolsch is made with German noble hops and German Pils or pale malt. Traditionally, this style uses a step mash program—fermented at cool temperatures and lagered for at least a month. Kolsch yeast is top fermenting. It’s a hybrid because it uses an ale yeast but is lagered for as long as 10 weeks. 

    Glassware and Serving Temperature 
    Kolsch is classically served in a small 200mL straight-sided glass, but at Hay Merchant, we serve this style in an American Pint poured from our lager cooler at 35°-37° F.

    Stats
    Beers of this style are most often 4.4%-5.2% ABV and 20-30 IBU. 

    Example
    Great examples of this style are Sunner Kolsch and Saint Arnold’s Lawnmower. 

    History 

    Kolsch, recognized as a style only for the last 100 years, is the only beer with its own protected appellation and is restricted to the 20 or so producing breweries in and around Cologne.  Only 11 of these breweries make a Kolsch, and about 2.6 million barrels are produced a year in Cologne. Kolsch is also the name for the German spoken dialect in Cologne, which is most likely the origin of its name. 

    Kolsch is a unique example of cooperation in brewing. The city of Cologne decided that instead of allowing the cities breweries compete against each other by brewing different styles they would all brew the same thing and compete against other cities and other regions.

    Many American craft breweries make a Kolsch style because it’s a good gateway away from bland macro beers.
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    Brewery:
    Brauerei Heinrich Reissdorf

    Emil-Hoffmann-Straße 4-10
    Köln, 50996

    https://www.reissdorf.de/

    Founded on October 4, 1894 by Heinrich Reissdorf and his wife Gertrud in the city of Cologne (Köln), the Reissdorf brewery has established itself as the pre-eminent brewery of the classic Kölsch.

    During the period of "promoterism" at the end of the 19th ...

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    Founded on October 4, 1894 by Heinrich Reissdorf and his wife Gertrud in the city of Cologne (Köln), the Reissdorf brewery has established itself as the pre-eminent brewery of the classic Kölsch.

    During the period of "promoterism" at the end of the 19th century, the breweries in Cologne sprang up like mushrooms. In this era, the Privat-brauerei Heinrich Reissdorf was founded. Its founder, Heinrich Reissdorf, derived from an old-established farmer family who were based in Zieverich as farriers and coach builders. A few years later, in 1905, the name Kölsch was established for the top-fermented Cologne beer-speciality. After Heinrich's death in 1901, Gertrud Reissdorf managed the brewery until 1908. The continuance of the company had never been in danger, though, since the Reissdorf couple had five sons: Johann Hubert, Heinrich, Hermann, Friedrich and Carl Reissdorf.

    When the product range was diversified to further other styles of beer, the top-fermenting brewery was renamed to Brauerei Heinrich Reissdorf in 1923. Friedrich's two sons Hermann-Josef and Karl-Heinz led the company through economically difficult times after World War II, when 90 percent of the brewery was destroyed. Today, the business is continued in the fourth generation.

    Due to a prosperous development of the Privat-Brauerei Heinrich Reissdorf, a new site for the brewery had to be found within the boundaries of the city of Cologne; therefore, the company purchased premises in an industrial park in Cologne-Rodenkirchen. With the new production facility, a brewery with most modern brewing technology was built, which meets the highest quality criteria.

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Brabandere Brewery (The Brewery Formerly Known as Bavik) Kwaremont
  • Brabandere Brewery (The Brewery Formerly Known as Bavik) Kwaremont

    Style

    Belgian Style Pale Ale

    Category

    Belgian Style Pale Ale

    IBU

    None

    ABV

    6.60

    Brabandere Brewery (The Brewery Formerly Known as Bavik) Kwaremont

    "Kwaremont blond is just like the killer climb of the Oude Kwaremont in the Flemish Ardennes: fiery and packed with character. This full malt beer delivers that jolt of liquid sugar you crave after pedalling your heart out." Commercial Description

    "Kwaremont blond is just like the killer climb of the Oude Kwaremont in the Flemish Ardennes: fiery and packed with character. This full malt beer delivers that jolt of liquid sugar you crave after pedalling your heart out." Commercial Description

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    Style:
    Belgian Style Pale Ale

    Brewery:
    Brabandere Brewery (The Brewery Formerly Known as Bavik)

    Rijksweg(B) 33
    Bavikhove, 8531

    http://www.brouwerijdebrabandere.be/home-en

    The Brabandere Brewery (Brouwerij De Brabandere) was founded in 1894 and opened in 1895 by Adolphe De Brabandere in Bavikhove. In 1909, Joseph Brabandere took the brewery over and renamed it The Brewery of Saint Anthony and also expanded its production capacity. In 1950, other ...

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    The Brabandere Brewery (Brouwerij De Brabandere) was founded in 1894 and opened in 1895 by Adolphe De Brabandere in Bavikhove. In 1909, Joseph Brabandere took the brewery over and renamed it The Brewery of Saint Anthony and also expanded its production capacity. In 1950, other family members took control of the brewery, changed the name back to Brabandere Brewery and began to open a large number of cafés and pubs. Bradandere expanded its own market base by making the brewery the sole supplier of product to those cafés.

    In 1990, the family split the operations of the cafés and the brewery. The brewery was renamed again, this time taking inspiration from the town that had been home to the brewery for almost 100 years—Bavik. Over the next decade, the brewery made some large investments into the brewery itself, modernizing the brewery and expanding capacity, making it one of the largest family-owned breweries in Belgium.

    In 2013, the fifth generation of the Brabandere family took over. The decision was made to once again use the family name, and thus the Brabandere Brewery was revived.

    In Belgium, beers are traditionally known by their stand alone brand names and not by the brewery name. Brabandere brews  three main brands: Bavik, Wittekerke and Petrus. Bavik is best known for the Pilsner, a light, refreshing, slightly hopped bohemian rendition of the style. Wittekerke is the brand used to sell wheat beers. Petrus is the moniker that adorns the “special” beers—usually higher in alcohol or anything different from the core brand of that particular brewery, not always referring to the same style of beer. The most notable beer from the Petrus line is the Aged Pale: 100 percent pale malts, dry hopped and aged for at least 18 months in large wooden fermenters. This beer is light in body but aggressively sour in taste—a Hay Merchant favorite.

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    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    3 - 3 / Straw

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • BFM (Brasserie des Franches Montagnes) L'Abbaye de Saint Bon-Chien
  • BFM (Brasserie des Franches Montagnes) L'Abbaye de Saint Bon-Chien

    Style

    Wild Ale

    Category

    Wild Ale

    IBU

    None

    ABV

    11.00

    BFM (Brasserie des Franches Montagnes) L'Abbaye de Saint Bon-Chien

    "Boldly treading the boundary between port, wine and beer, l'Abbaye de Saint Bon-Chien is a unique ale aged in wooden casks which have been used for several years before to age Merlot, Merlot Cabernet, Whisky and then Grappa. It manages to merge into L ...

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    "Boldly treading the boundary between port, wine and beer, l'Abbaye de Saint Bon-Chien is a unique ale aged in wooden casks which have been used for several years before to age Merlot, Merlot Cabernet, Whisky and then Grappa. It manages to merge into L'Abbaye all the complex aromas of a vintage red wine along with the delicate harmony and flavors of the wood and its former contents. This process requires close monitoring of the beer's evolution. The final version is blended from different casks, to ensure optimal balance, complexity and enjoyment! Thus named in fond memory of Bon-Chien, the late brewery cat, deceased in June 2005, whose antics were very popular with brewery visitors" Commercial Description

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    Style:
    Wild Ale

    Brewery:
    BFM (Brasserie des Franches Montagnes)

    Ch. des Buissons 8
    Saignelégier, CH-2350

    http://www.brasseriebfm.ch/en/

    Jérôme Rebetez concocted the first batches of beer in his parents’ kitchen. Enthusiastic about his results, he decided to present some of his creations at the “Swiss Homebrewing Trophy” contest. Apparently, he wasn’t the only one who enjoyed his brews; the judges ...

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    Jérôme Rebetez concocted the first batches of beer in his parents’ kitchen. Enthusiastic about his results, he decided to present some of his creations at the “Swiss Homebrewing Trophy” contest. Apparently, he wasn’t the only one who enjoyed his brews; the judges at the contest awarded Jérôme the first place.

    At 23, with a bachelor in enology, Jérôme Rebetez aspired to open up a brewery in his home region of Franches Montagnes. Full of passion but without any cash, Jérôme Rebetez decided to create beers with atypical character. He won the televised competition "Le rêve de vos 20 ans," which allowed him to establish La Brasserie des Franches-Montagnes in Saignelégier, Jura, with the obtained cash. With its spirited image, BFM was positioned as a pioneer in Swiss artisan brewing, crafting finesse beers that are complex with a great corps.

    Jérôme Rebetez uses ingredients chosen to guarantee the highest quality. They are always original and sometimes tricky to mix like Sarawak pepper, sage or other spices. He built a reputation for crafting rich beers with complex bouquets, remarkable tastes and long finishes. 

    L’Abbaye de Saint Bon-Chien, a BFM specialty that matures in oak barrels for 12 months, was mentioned in The New York Times as the one of the best barley wines in the world.

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    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    24 - 29 / Ruby Brown

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Brooklyn Brewery Lager
  • Brooklyn Brewery Lager

    Style

    Vienna Lager (Amber Lager)

    Category

    Vienna Lager (Amber Lager)

    IBU

    33

    ABV

    5.20

    Brooklyn Brewery Lager

    "In the late 1800’s Brooklyn was one of the largest brewing centers in the country, home to more than 45 breweries. Lager beer in the “Vienna” style was one of the local favorites. Brooklyn Lager is amber-gold in color and displays a firm malt ...

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    "In the late 1800’s Brooklyn was one of the largest brewing centers in the country, home to more than 45 breweries. Lager beer in the “Vienna” style was one of the local favorites. Brooklyn Lager is amber-gold in color and displays a firm malt center supported by a refreshing bitterness and floral hop aroma. Caramel malts show in the finish. The aromatic qualities of the beer are enhanced by “dry-hopping”, the centuries-old practice of steeping the beer with fresh hops as it undergoes a long, cold maturation. The result is a wonderfully flavorful beer, smooth, refreshing and very versatile with food. Dry-hopping is largely a British technique, which we’ve used in a Viennese-style beer to create an American original." Commercial Description

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    Style:
    Vienna Lager (Amber Lager)

    Vienna Lager is a classic German lager. It was very common in the years after its first release in 1840, but it has become somewhat rare.

    Appearance 
    The lager should be light reddish amber to copper color with bright clarity and a large off-white, persistent ...

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    Vienna Lager is a classic German lager. It was very common in the years after its first release in 1840, but it has become somewhat rare.

    Appearance 
    The lager should be light reddish amber to copper color with bright clarity and a large off-white, persistent head.

    Aroma/Flavor
    The beer should have a moderately rich German malt aroma (of Vienna and/or Munich malt). It has clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none.

    On the palate, soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. There is toasted character from the use of Vienna malt, but no roasted or caramel flavor. The finish is fairly dry, with both malt and hop bitterness present in the aftertaste.

    Ingredients 
    As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably Noble varieties). It’s made with moderately hard, carbonate-rich water. Some caramel malts and/or darker malts may be used to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. 

    Glassware and Serving Temperature 
    At Hay Merchant, this style of beer is served in an 16oz American Pint. We store and serve the beer from our lager cooler at 35° F.

    Stats
    Vienna ranges in the high 20s (IBU). Vienna Lagers are also lightly darker then the similar Märzen (11-14 SRM compared to 9-13 SRM, but noticeable lighter then than dark lagers of the time (40 SRM). 

    History 
    Vienna lagers and Märzen are very closely related. Both beers were brought to the market in 1841, one year before Pilsner made it appearance. The two brewers that invented the styles (Vienna lagers and Märzen) were close friends and helped each other develop the two different styles. Vienna Lager was developed by Anton Dreher. who owned the Schwechat Brewery near Vienna. Märzen was developed by Gabriel Sedlmayr.

    Prior to the development of Vienna lagers, Märzen and Pilsner in the early 1840s all German lagers were a shade of dark brown, due to the malts brewers were using. Prior to 1840, all German malts were dried using a direct fire method. This technique used open flame to heat the stone floor of the malt kiln. The resulting malts were unevenly roasted. Some kernels were very dark, while others were light. Some kernels were very dry, and others still had fairly high moisture content.

    In the early 1800s, the British developed a way to dry malts using an indirect method. By using heated air instead of direct flame, the malt could be completely dried without burning or even darkening. The result was pale malt. The British used pale malt to start brewing beers like Pale Ale.

    In 1833, Dreher and Sedlmayr went on a fact-finding mission to the United Kingdom. Some people would call the trip an exercise in industrial espionage; others would call it smart business. Call it what you may, but upon their return to their respective breweries, they quickly adopted the British method of malt drying.

    Using these new methods, Dreher released a completely new beer: Vienna Lager, which had medium body and full malty flavor (typical Central Eurpean).  Vienna finishes much dryer then Märzen with a higher level of bitterness up front. 

    The unique blend of British influence and German flavor led to the invention of a new beer style and a new type of malt. While Vienna Lager is rare today, Vienna malt is still widely used.

    Strangely enough, Vienna Lagers are most commonly found in Mexico. This might have to do with the very brief period from 1864-1867 that Archduke Ferdinand Maximillian Joseph ruled Mexico as Maximilian I, Emperor of Mexico. Unfortunately, high quality examples of this style no longer exist even in Mexico due to the industrial scaled production methods employed. 

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    Brewery:
    Brooklyn Brewery

    79 N 11th St.
    Brooklyn, NY 11249

    http://brooklynbrewery.com/

    In 1984, Steve Hindy ended a five and a half-year tour as the Middle East Correspondent for the Associated Press where he covered wars and assassinations in Iran, Iraq, Lebanon, Syria, Egypt and Sudan. On his last night in Beirut, his hotel was hit by ...

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    In 1984, Steve Hindy ended a five and a half-year tour as the Middle East Correspondent for the Associated Press where he covered wars and assassinations in Iran, Iraq, Lebanon, Syria, Egypt and Sudan. On his last night in Beirut, his hotel was hit by a mortar barrage. Steve picked up a still-warm piece of shrapnel as a memento, packed up his family and returned to New York City. During his years in the Middle East, Steve befriended diplomats based in Saudi Arabia, where Islamic law prohibits alcoholic beverages. The envoys were avid homebrewers and happily plied Steve with their flavorful beers. Returning to live in Brooklyn and editing foreign news for Newsday, Steve started brewing at home. Eventually, he enlisted his downstairs neighbor, banker Tom Potter, and they set out to establish the Brooklyn Brewery. Steve placed that shrapnel on his desk as a reminder of his days in the Middle East, where it still sits today.

    Steve and Tom commissioned fourth-generation brewmaster William M. Moeller, a former head brewer at Philadelphia’s Schmidt Brewery, to brew Brooklyn Lager at the FX Matt Brewery in Utica, New York. Moeller pored over the brewing logs of a grandfather of his who had brewed in Brooklyn at the turn of the last century to develop a recipe for Brooklyn Lager. The result was an all-malt lager beer with a tangy aroma created by “dry-hopping,” an age-old technique of adding hops during the maturation process to create a robust aroma. Brooklyn Lager made quite a splash in the 1980s beer scene in New York City, dominated by the light, rice and corn lagers sold by Budweiser, Miller and Coors.

    In 1988, Steve and Tom delivered their first cases of beer, and flickerings of brewed glory began to appear in Brooklyn once again. Word started to spread that the two men could be found at bars and restaurants pouring this (relatively) shocking concoction that was darker than Heineken and smelled strongly of hops, of all things.

    In 1994, Garrett Oliver was brought on board as brewmaster to helm the brewing program and work on establishing the brand new Williamsburg brewhouse. Garrett began homebrewing in the 1980s after living in England for a time, where he discovered cask-fermented real ale in between gigs managing rock bands. Garrett’s talents and personal flair led to his tenure as President of the New York City Homebrewer’s Guild, where he met Steve Hindy. Whether or not Garrett was wearing a cape (a matter of mild contention between the two men to this day), this meeting included Garrett describing the recipe that would become Brooklyn Black Chocolate Stout. Not long after, Garrett left his post as brewmaster of Manhattan Brewing to cross the East River and join Brooklyn Brewery. On May 28, 1996, Mayor Rudy Giuliani cut the ribbon at the grand opening of the new Brooklyn Brewery brewhouse, Tasting Room and offices in Brooklyn.

    Garrett went on to develop recipes from Black Chocolate Stout to East IPA, seasonal favorites to limited run Brewmaster’s Reserve releases. His beers and his books - including The Good Beer Book, The Brewmaster’s Table and The Oxford Companion to Beer - have won many international awards, including the 2014 James Beard Award for Outstanding Wine, Beer or Spirits Professional. To this day Garrett serves as brewmaster as well as juggling a demanding international travel schedule to teach and learn new brewing techniques.

    2003 was a year of big changes for Brooklyn Brewery. Years of growth made the brewery large enough to be taken seriously by big distributors, so the distribution arm of Brooklyn Brewery was sold off. Tom, who had been heavily involved in the distribution division for the previous fifteen years, decided the time was right for him to retire and sold his shares to the Ottaway family. (Not long after, Tom grew bored with retirement and filled his time by founding the New York Distilling Company not far from the Brooklyn Brewery.) The Ottaways were longtime friends and early investors, spreading from David Ottaway’s days in the Middle East as a Washington Post reporter alongside Steve Hindy.

    David Ottaway’s two sons, Eric and Robin, had run the Brooklyn Brewery’s Massachusetts distribution company before it was sold in 2002. In 2014, Steve announced that the Ottaway brothers were assuming official leadership roles in the brewery, with Eric serving as CEO and Robin as President. All three continue to be highly involved in daily life at the brewery, which continues to be independently owned to this day.

    Today, the Brooklyn Brewery is continuing to thrive, spreading good beer around the world. Bars and restaurants from Texas to Sweden to Australia proudly pour Brooklyn beer and display its iconic logo in great cities and far-flung reaches. Here in Brooklyn, Garrett and his team push the boundaries of brewing with an expanded barrel aging program housed in the historic Brooklyn Navy Yard down the road from the brewery and an extensive roster of experimental batches tucked away for study (and tasting.) 

    The brewery is also currently planning an expansion site to boost production and send even more beer to old and new markets worldwide. 

    read less

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    9 - 11 / Pale Amber

    Original Gravity

    13.000 plato

    Final Gravity

    None plato

    Hops

    Cascade +

    Flavor: Intense citrus, grapefruit and piney notes.

    Aroma: Spicy flowers and some grass.

    Alpha Acids: 4.5 - 7%                      

    Beta Acids: 4.5 - 7%                         

    Dual Purpose 

    Hallertau Mittelfruh-German +

    Flavor: Slightly spicy but clean bitterness

    Aroma: Mild and spicy with floral tones

    Alpha Acids: 3 - 5.5%                                  

    Beta Acids: 3 - 5%                

    Aroma 

    Vanguard +

    Flavor: Fine bittering with floral and slightly piney notes.

    Aroma: Very subtle spice and floral tones. Earthy and herbal as well.

    Alpha Acids: 5 - 6%                         

    Beta Acids: 5 - 7%                

    Aroma

    Malt Variety

    2-Row Malt +

  • (512) Brewing Company Lambicus
  • (512) Brewing Company Lambicus

    Style

    IPA

    Category

    IPA

    IBU

    None

    ABV

    6.80

    (512) Brewing Company Lambicus

    Their IPA with Brett added.

    Their IPA with Brett added.

    read less

    Style:
    IPA

    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category ...
    read more
    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

    Aroma/Taste
    A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
    The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
    Ingredients
    IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
    Examples
    Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

    History 
    The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
    Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
    It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
    American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
    read less

    Brewery:
    (512) Brewing Company

    407 Radam
    Austin, TX 78745

    http://www.512brewing.com/

    (512) Brewing Company is a microbrewery located in the heart of Austin. Owner Kevin Brand, with an engineering degree and a background in medical devices, is a self-taught brewer.  (512), named for the Austin area code, brews for the community using as many local, domestic ...

    read more

    (512) Brewing Company is a microbrewery located in the heart of Austin. Owner Kevin Brand, with an engineering degree and a background in medical devices, is a self-taught brewer.  (512), named for the Austin area code, brews for the community using as many local, domestic and organic ingredients as possible. (512) beers are built on old world English and Belgian styles, enhanced to celebrate bold domestic ingredients.

    Flagship beers include Wit, Pale, IPA and Pecan Porter.  Limited beers include (512) Black IPA, (512) Bruin, (512) Whiskey Barrel Aged Double Pecan Porter and more.

    read less

    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Columbus +

    Flavor: Strong earthy flavors with some spice. Very bitter bite.

    Aroma: Earthy aroma with some hints of citrus.

    Alpha Acids: 14 - 16%         

    Beta Acids: 4 - 5%                            

    Dual Purpose

    Glacier +

    Flavor: Lots of fruitiness, pear, apricot and orange

    Aroma: Pleasant earthy and herbal aromas, as well as citrus and fruity notes

    Alpha Acids: 3.5 - 7.5%                   

    Beta Acids: 5 - 9%                

    Dual Purpose

    Simcoe +

    Flavor: Very unique blend of citrus and pine.

    Aroma: Pine tree, citrus and passion fruit. Very unique.

    Alpha Acids: 12 - 14%                     

    Beta Acids: 4 - 5%                

    Dual Purpose

    Malt Variety

    2-Row Malt +

    Crystal +

    Wheat +

  • 11 Below Brewing Company Lame Duck
  • 11 Below Brewing Company Lame Duck

    Style

    American Pale Ale

    Category

    American Pale Ale

    IBU

    45

    ABV

    5.50

    11 Below Brewing Company Lame Duck

    "You're eyes aren't deceiving you; this is a dry-bodied, hop-forward pale ale with refreshing citrus notes provided by hops from down under" Commercial Description

    "You're eyes aren't deceiving you; this is a dry-bodied, hop-forward pale ale with refreshing citrus notes provided by hops from down under" Commercial Description

    read less

    Style:
    American Pale Ale

    American Pale Ale
    American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and ...
    read more
    American Pale Ale
    American Pale Ale is an American adaptation of English Pale Ale—usually lighter in color, cleaner, with less caramel flavors but more finishing hops than their English counterparts.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The appearance is pale golden to deep amber with a moderately large white to off-white head with good retention. It’s generally clear or slightly hazy.

    Aroma/Taste
    The hop aroma is usually moderate to strong with a citrus character. There is low to moderate maltiness with bready, toasty or biscuity aromas. Fruity esters range from moderate to none. Dry hopping may add grassy notes.
    The style has a moderate to high hop flavor, often showing citrusy American hop character.  Low to moderately high lean malt character supports the hop presentation and may optionally show small amounts of specialty malt character such as bready, toasty or biscuity notes. Fruity esters are moderate to none. Moderate to high hop bitterness often lingers in the finish. American Ale yeast adds a very clean fermentation with a very light fruitiness. The mouthfeel has a medium light to medium body. Carbonation is moderate to high with an overall smooth finish without astringency.  The result is a refreshing and hoppy beer with sufficient supporting malt.
    Ingredients
    American Pale Ales contain Manly Pale Ale Malt, generally American 2-Row, American hops and American Ale yeast.

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 4.5%-6.2% and an average IBU range of 30-45.
    Examples
    Great examples of this style include Sierra Nevada Pale Ale, Stone Pale Ale and Left Hand Brewing Jackman’s Pale Ale.

    History 
    The American style evolved alongside the evolution of microbreweries. Wanting more flavor in their beer, Americans embraced hop character with abundant citrus and piney flavors. The beer is based on bitterness with a floral aroma. The style was the first widespread use of the 4 Cs in American Hops: Cascade, Centennial, Chinook and Columbus.
    read less

    Brewery:
    11 Below Brewing Company

    6820 Bourgeois Rd
    Houston, TX 77066

    http://11belowbrewing.com/

    11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

    The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with ...

    read more

    11 Below Brewing Co., a new brewery located in North Houston, was founded by three former oil industry professionals, Jeff Handojo, Bryce Baker and Brandon Moss. 

    The 10,000-square-foot, 30-barrel brewhouse officially opened in May 2015, with Keenan Zarling as head brewmaster. They launched with three beers: 7-Iron, a hoppy session; Oso Bueno, an American Amber; and Color Blind, a Red IPA. 

    read less

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Avery Brewing Company Lunctis Viribus
  • Avery Brewing Company Lunctis Viribus

    Style

    Wild Ale

    Category

    Wild Ale

    IBU

    None

    ABV

    5.40

    Avery Brewing Company Lunctis Viribus

    50% ale aged in Tequila barrels and 50% ale aged in Cabernet Sauvignon barrels 

    50% ale aged in Tequila barrels and 50% ale aged in Cabernet Sauvignon barrels 

    read less

    Style:
    Wild Ale

    Brewery:
    Avery Brewing Company

    4910 Nautilus Ct
    Boulder, CO 80301

    http://averybrewing.com/

    In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the ...

    read more

    In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. 

    Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production. In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located. Even after 21 years, Avery is still a relatively small operation with a limited national footprint.  We’re lucky Avery has been in the Texas market for many years.

    These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout. It wasn’t until 1995 that Avery released Avery IPA. In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world.

    It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today.  Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the Russian Imperial Stout ascended to the throne and is one of Hay Merchant’s favorite Avery beers. Avery’s first experiments with barrel aging began in 2004, along with the release of the Maharaja, a 120 IBU 10.5% monster of an Imperial IPA.

    In recent years, Avery has become known for its sour barrel-aged beers. The first beer in the series, Barbant, was released and was limited to 694 cases. It was an ale pitched with Brett and aged for 9 months in Zinfandel barrels. Anvil Bar and Refuge (Hay Merchant’s sister cocktail bar) was one of the only bars in Texas to get a case of this very rare beer.  Over the last few years, Avery has released a few of these beers a year, and each one is different.

    read less

    Glassware

    Bottle Size

    12oz

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Firestone Walker Brewing Company Mind Haze
  • Firestone Walker Brewing Company Mind Haze

    Style

    IPA

    Category

    IPA

    IBU

    40

    ABV

    6.20

    Firestone Walker Brewing Company Mind Haze

    In the words of Brewmaster Matt Brynildson, “Mind Haze offers the best of what you expect from a hazy IPA. But we’re going about it a little differently, and that’s what gives Mind Haze its own unique signature. We’re finally ready to ...

    read more

    In the words of Brewmaster Matt Brynildson, “Mind Haze offers the best of what you expect from a hazy IPA. But we’re going about it a little differently, and that’s what gives Mind Haze its own unique signature. We’re finally ready to do a hazy IPA the Firestone way.”

    read less

    Style:
    IPA

    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category ...
    read more
    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

    Aroma/Taste
    A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
    The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
    Ingredients
    IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
    Examples
    Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

    History 
    The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
    Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
    It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
    American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
    read less

    Brewery:
    Firestone Walker Brewing Company

    1400 Ramada Dr
    Paso Robles , CA 93446

    http://www.firestonebeer.com/

    Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

    Firestone ...

    read more

    Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County.  In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

    Firestone Walker’s ales are selectively fermented in the Firestone Union oak barrel brewing system. The Firestone Union incorporates 65-gallon, medium and heavy toast American oak barrels.

    Firestone Walker takes pride in making exceptional pale ales. More recently, they created a seasonal series offering, as well as their Proprietor’s Reserve series of beers, born from their Anniversary program. These vintage and limited release beers are the consummate sipping beers, meant to be enjoyed with friends and family. 

    Firestone Walker Brewing Company continues to grow as the palates of Americans migrate to craft beer. Their brew staff has picked up “Mid Size Brewery of the Year” at the World Beer Cup an unmatched four times.

    read less

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Cashmere +

    Flavor: Strong Herbal notes with melon and citrus characteristics

    Aroma: Mild herbal aroma

    Alpha Acids: 7.7 - 9.1%       

    Beta Acids: 6.4 - 7.1%                      

    Dual Purpose

    El Dorado +

    Flavor: Sharp citrus bitterness with tropical fruits like mango and apricot.

    Aroma: Dried fruit aroma

    Alpha Acids: 14 - 16%                     

    Beta Acids: 7 - 8%                

    Dual Purpose 

    Mandarina Bavaria-German +

    Flavor: Strong orange citrus and very crisp fruitiness

    Aroma: Very strong tangerine and citrus notes

    Alpha Acids: 7 - 10%                                   

    Beta Acids: 5 - 6.5%             

    Aroma

    Mosaic +

    Flavor: Tropical fruits and blueberry notes

    Aroma: Complex tropical flavors with some citrus and berry notes.

    Alpha Acids: 11.5 - 13.5%               

    Beta Acids: 3.2 - 3.9%          

    Aroma

    Malt Variety

    2-Row Malt +

    Munich +

    White Wheat +

  • Eureka Heights Brewing Company Mini Boss
  • Eureka Heights Brewing Company Mini Boss

    Style

    IPA

    Category

    IPA

    IBU

    70

    ABV

    6.80

    Eureka Heights Brewing Company Mini Boss

    Double dry hopped IPA With lots of citrus and tropical fruit. Citra and Mosaic hops were used.

    Double dry hopped IPA With lots of citrus and tropical fruit. Citra and Mosaic hops were used.

    read less

    Style:
    IPA

    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category ...
    read more
    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

    Aroma/Taste
    A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
    The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness.
    Ingredients
    IPAs contain Pale Ale malt, generally American 2-row, American Hops and American Ale yeast. It’s mashed at a lower temperature to help with high yeast attenuation.

    Glassware and Serving Temperature
    At Hay Merchant, we serve this style in an American Pint poured from our ale cooler at 50-55°.

    Stats
    This style will have a common ABV range of 5.5%-7% and an average IBU range of 40-70.
    Examples
    Great examples of this style include Stone IPA, Bear Republic Racer 5, (512) IPA, Live Oak Liberation and Real Ale Lost Gold. 

    History 
    The style was first brewed in the U.K. for export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale.
    Historically speaking, there are three different incarnations of the IPA. First was a Stock London-style Pale Ale exported by Hodgson from 1750-1820. Second, Burton-brewed Pale Ale was exported from 1820-1900. Finally, new laws and the temperance movement, as well as a decrease in exportation, led to the modern English IPA that is lower in alcohol and less hoppy.
    It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version.
    American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV. American craft brewers had unwittingly rediscovered the lost true English IPA.
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    Brewery:
    Eureka Heights Brewing Company

    941 W 18TH ST
    Houston, Texas 77008

    http://www.eurekaheights.com/

    New brewery in the Heights

    New brewery in the Heights

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Citra +

    Flavor: Lemon/lime and tropical fruitiness.

    Aroma: Very clean citrus aroma.

    Alpha Acids: 10 - 14%         

    Beta Acids: 3.5 - 4.5%                      

    Aroma

    Mosaic +

    Flavor: Tropical fruits and blueberry notes

    Aroma: Complex tropical flavors with some citrus and berry notes.

    Alpha Acids: 11.5 - 13.5%               

    Beta Acids: 3.2 - 3.9%          

    Aroma

    Malt Variety

  • Odell Brewing Company Mountain Standard
  • Odell Brewing Company Mountain Standard

    Style

    IPA

    Category

    IPA

    IBU

    40

    ABV

    6.50

    Odell Brewing Company Mountain Standard

    This is Mountain Standard, a tribute to our backyard and the Rocky Mountain lifestyle. Hand-selected, modern American hop varieties build layers of complex hop flavors with juicy, tropical notes and bold, vibrant aromas. Join us as we help define the Mountain-Style IPA.

    This is Mountain Standard, a tribute to our backyard and the Rocky Mountain lifestyle. Hand-selected, modern American hop varieties build layers of complex hop flavors with juicy, tropical notes and bold, vibrant aromas. Join us as we help define the Mountain-Style IPA.

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    Style:
    IPA

    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category ...
    read more
    IPA (India Pale Ale) 
    Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
    About Pale Ales
    Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

    Appearance
    The color ranges from medium gold to medium reddish copper, while some versions have an orangish tint. IPAs are clear, although unfiltered dry-hopped versions can be hazy. There is good head stand with white to off-white color, which persists.

    Aroma/Taste
    A prominent to intense hop aroma is present, with a citrusy, floral, perfume-like, resinous, piney and fruity character derived from American hops. Many versions are dry-hopped and can have an additional grassy aroma. Some clean, malty sweetness may be found in the background. Fruitiness may be detected in some versions. Some alcohol may be noted. 
    The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptab