1100 Westheimer | Houston, Texas

Tuesday-Thursday 5-10 PM
Friday 5-11 PM
Saturday 11AM-11PM
Sunday 11AM-3PM (brunch only)
All ages welcome at all times
Happy Hour: 5-630PM


Beer List

We take beer very seriously. We built this restaurant 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 70 taps on 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 Beer 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

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Original Gravity

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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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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

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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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Firestone Walker Brewing Company 2018 Parabola Barrel Aged Imperial Stout Tall, Dark, and Handsome 69 12.70
Firestone Walker Brewing Company 2018 Parabola Barrel Aged Imperial Stout Tall, Dark, and Handsome 69 12.70

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

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Firestone Walker Brewing Company 2018 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 ...

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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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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

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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

Local Group Brewing Athena's Elixir Fruited Sour Sour and Funky 0 5.20
Local Group Brewing Athena's Elixir Fruited Sour Sour and Funky 0 5.20

Glassware

Sour

Bottle Size

SRM Value / Color

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Local Group Brewing Athena's Elixir

Style:
Fruited Sour

Brewery:
Local Group Brewing

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

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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 ...

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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:
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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Texas Beer Company Bill Pickett Porter American Porter Dark and Flavorful 22 6.00
Texas Beer Company Bill Pickett Porter American Porter Dark and Flavorful 22 6.00

Glassware

Tulip

Bottle Size

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Texas Beer Company Bill Pickett 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:
Texas Beer Company

Back Pew Brewing Black Habit Black Lager/Schwarzbier Dark and Flavorful 24 5.30
Back Pew Brewing Black Habit Black Lager/Schwarzbier Dark and Flavorful 24 5.30

Glassware

American Pint

Bottle Size

SRM Value / Color

30 - 39 / Deep Brown

Original Gravity

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Malt Variety

Back Pew Brewing Black Habit

Roasted malt, chocolate, toasted cereal on the palate. Lighter body for a darker beer, very sessionable. It has the flavors of a darker body with the body of a lighter lager. Great any weather kind of beer.

Roasted malt, chocolate, toasted cereal on the palate. Lighter body for a darker beer, very sessionable. It has the flavors of a darker body with the body of a lighter lager. Great any weather kind of beer.

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Style:
Black Lager/Schwarzbier

Black Lager/Schwarzbier

Schwarzbier literally means black beer. This style of beer is on the darker side with a light roasted flavor. 

Appearance
Black Lager is medium to very dark in color with deep ruby to garnet highlights with a persistent tan-colored head.

Aroma/Flavor ...
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Black Lager/Schwarzbier

Schwarzbier literally means black beer. This style of beer is on the darker side with a light roasted flavor. 

Appearance
Black Lager is medium to very dark in color with deep ruby to garnet highlights with a persistent tan-colored head.

Aroma/Flavor
There is a low to moderate malt aroma with hints of roasted malt. There’s a light to moderate malt flavor, in addition to a light roasted flavor and light hop.  Black Lager should not smell or taste burnt. 

Ingredients
The most common ingredients for this style are German Munich malt and Pilsner malt with a small amount of roasted malt.  Many brewers are using de-husked roasted malts allowing the beer to attain a very dark brown without picking up the acidic bite that usually comes from heavily roasted malts.

Glassware and Serving Temperature
At Hay Merchant, we serve Black Lager in an American Pint, and it is stored in our lager cooler at 35°. 

Stats
This style will have a common ABV range of 4.4%-5.5% and an average IBU range of 22-32.
Examples
Rahr & Sons Ugly Pug is a great example of this style. 

History
Schwarzbier is a regional specialty from Franconia in Northern Germany—a variant of the Munich Dunkel style. The style has become more popular after Germany’s reunification.
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Brewery:
Back Pew Brewing

26452 Sorters McClellan Rd
Porter, TX 77365

http://www.backpewbrewing.com/

For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and ...

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For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and fill with the sound of prayers.

Though church folk are known for following tradition, we beer guys aren’t so easily defined. We seek inspiration from sources strange and fantastic, and we passionately brew our beers with creative characters and daring twists.

We are the ones who do things differently, because it’s the only way we know. We are the misfits, the ones who don’t do things by the book, the ones who spurn convention, the ones who occupy the back pew. 

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Manhattan Project Beer Company Black Matter Coffee Stout Dark and Flavorful 31 8.60
Manhattan Project Beer Company Black Matter Coffee Stout Dark and Flavorful 31 8.60

Glassware

Snifter

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Manhattan Project Beer Company Black Matter

Style:
Coffee Stout

Brewery:
Manhattan Project Beer Company

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 ...

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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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11 Below Brewing Company Citra Time Hazy IPA Hop-a-licious 40 6.50
11 Below Brewing Company Citra Time Hazy IPA Hop-a-licious 40 6.50

Glassware

Tulip

Bottle Size

SRM Value / Color

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Malt Variety

11 Below Brewing Company Citra Time

Style:
Hazy IPA

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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903 Brewers Coffee Cake Is For Closers Stout Dark and Flavorful 0 8.20
903 Brewers Coffee Cake Is For Closers Stout Dark and Flavorful 0 8.20

Glassware

Snifter

Bottle Size

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903 Brewers Coffee Cake Is For Closers

Style:
Stout

Brewery:
903 Brewers

Real Ale Brewing Company Coffee Porter American Porter Dark and Flavorful 35 6.60
Real Ale Brewing Company Coffee Porter American Porter Dark and Flavorful 35 6.60

Glassware

American Pint

Bottle Size

SRM Value / Color

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16.000 plato

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Real Ale Brewing Company Coffee Porter

Born from owner Brad Farbstein’s homebrewing experiments in college — our porter is a rich, robust ale with a dry finish. Fresh, cold-brewed organic fair trade coffee courtesy of Katz Coffee in Houston, TX is added just prior to packaging.

Born from owner Brad Farbstein’s homebrewing experiments in college — our porter is a rich, robust ale with a dry finish. Fresh, cold-brewed organic fair trade coffee courtesy of Katz Coffee in Houston, TX is added just prior to packaging.

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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:
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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Real Ale Brewing Company Cosmic Dancer Hefeweizen Sociable and Refreshing 10 5.20
Real Ale Brewing Company Cosmic Dancer Hefeweizen Sociable and Refreshing 10 5.20

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

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Malt Variety

Real Ale Brewing Company Cosmic Dancer

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:
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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Austin Eastciders Cranberry Cider Cider Besides Beer 0 5.00
Austin Eastciders Cranberry Cider Cider Besides Beer 0 5.00

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Tulip

Bottle Size

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Original Gravity

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Malt Variety

Austin Eastciders Cranberry Cider

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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Oskar Blues Brewery Dale's Pale American Pale Ale Hop-a-licious 65 6.50
Oskar Blues Brewery Dale's Pale American Pale Ale Hop-a-licious 65 6.50

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

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Hops

Malt Variety

Oskar Blues Brewery Dale's Pale

"Delivers a hoppy nose and assertive-but-balanced flavors of pale malts and citrusy floral hops from start to finish.

Oskar Blues launched its canning ops in 2002, brewing and hand-canning Dale's Pale Ale in the Lyons, ColoRADo, brewpub. America’s first-craft-canned mountain Pale is a ...

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"Delivers a hoppy nose and assertive-but-balanced flavors of pale malts and citrusy floral hops from start to finish.

Oskar Blues launched its canning ops in 2002, brewing and hand-canning Dale's Pale Ale in the Lyons, ColoRADo, brewpub. America’s first-craft-canned mountain Pale is a hearty, critically acclaimed trailblazer that changed the way craft beer fiends perceive portable beer (6.5 percent ABV and 65 IBUs)" 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:
Oskar Blues Brewery

1800 Pike Road, Unit B
Longmont, CO 80501

http://www.oskarblues.com/

Oskar Blues Brewery was founded by Dick Dale Katechis in Longmont, Colorado. The company began as a restaurant called ChuBurger in Lyons in 1997 and began brewing beer in the basement in 1999.

Oskar Blues is known for their use of cans over bottles. Some ...

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Oskar Blues Brewery was founded by Dick Dale Katechis in Longmont, Colorado. The company began as a restaurant called ChuBurger in Lyons in 1997 and began brewing beer in the basement in 1999.

Oskar Blues is known for their use of cans over bottles. Some credit Oskar Blues as the creator of the first canned craft beer in the United States with the release of Dale's Pale Ale in November 2002. They were, however, not the first craft beer in a can—Chief Oshkosh Red Lager, contract brewed by a company called Mid-Coast Brewing Company of Oshkosh at Steven’s Point Brewing, was released in a can June 17, 1991. Regardless of who was first, by 2011, about 50 U.S. craft brewers were issuing craft beer in cans. As of 2014, over 500 breweries were canning.  In Texas, there are three different companies that offer mobile canning services to small breweries that can’t afford to buy their own canning equipment. Oskar Blues is without a doubt the brewery that helped push this move toward cans.

Dale's Pale Ale was Oskar Blues' first beer. It is somewhere between American Pale Ale and India Pale Ale brewed with European malts and American hops. Old Chub is a Scotch Ale brewed with seven different malts, including crystal and chocolate malts. Old Chub also gets a dash of beechwood-smoked grains imported from Bamburg, Germany.

G'Knight is a hybrid version of Strong Ale, roughly based on an Imperial Red and a Double IPA made using six different malts and three types of hops, then dry-hopped with Amarillo hops.  G'Knight is brewed in tribute to the late Gordon Knight. In addition to opening some of Colorado’s first microbreweries, Knight was a Vietnam veteran and huge promoter of craft beer. He lost his life in 2002 while fighting a wild fire outside of Lyons, Colorado. In 2013, Gordon Biersch Brewery Restaurant Group filed suit against Oskar Blues Brewery, so they were forced to change the name of the beer from Gordon Knight to G’Night. This, combined with the fact that Gordon Biersch brews crappy beer, is why we don’t sell Gordon Biersch at Hay Merchant.

Ten FIDY is an Imperial Stout brewed seasonally with flavors of chocolate, malt, coffee, cocoa and oats. Ten FIDY takes its name from its 10.5% ABV and is made with two-row malts, chocolate malts, roasted barley, flaked oats and hops. Mama's Little Yella Pils is a small-batch Pilsner. Mama’s is made with pale malt, German specialty malts and traditional (Saaz) and 21st century Bavarian hops. Gubna is an Imperial IPA and is made with three malts and Summit hops. Summit hops are also used for post-fermentation dry hopping.

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Saloon Door Dat Dill Doe Gose Sour and Funky 0 4.50
Saloon Door Dat Dill Doe Gose Sour and Funky 0 4.50

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Saloon Door Dat Dill Doe

Style:
Gose

Brewery:
Saloon Door

Wasatch Brewery Devastator Doppelbock Malty, Toasty, and Nutty None 8.00
Wasatch Brewery Devastator Doppelbock Malty, Toasty, and Nutty None 8.00

Glassware

American Pint

Bottle Size

SRM Value / Color

20 - 23 / Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Wasatch Brewery Devastator

"If you're going to sin,sin big. With 8% alc/vol and a creamy richness, this brew has developed a serious cult following. Imagine that" Commercial Description

"If you're going to sin,sin big. With 8% alc/vol and a creamy richness, this brew has developed a serious cult following. Imagine that" Commercial Description

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Style:
Doppelbock

Doppelbock
Easily recognized by names ending in “-ator,” the Doppelbock is a dark beer with a very strong maltiness. This beer, created by monks in Munich, is not related to the similarly-named Bock style.

Appearance
The appearance ranges from a deep gold to dark brown ...
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Doppelbock
Easily recognized by names ending in “-ator,” the Doppelbock is a dark beer with a very strong maltiness. This beer, created by monks in Munich, is not related to the similarly-named Bock style.

Appearance
The appearance ranges from a deep gold to dark brown color with hints of ruby. A large, creamy, persistent head will vary in color depending on the version.

Aroma/Flavor
The aroma has a very strong maltiness, some with a light caramel flavor from a long boil.  A moderately low fruity aspect (prune, plum or grape) can be present. A slight chocolate flavor can be present in dark versions, while a moderate alcohol aroma may be present. 
The flavor is very rich and malty.  A very slight chocolate flavor is optional in darker flavors. Some of the prune, plum, or grape fruitiness can be present. There will be an impression of alcoholic strength but will be smooth and warming. Most versions are fairly sweet with an impression of attenuation. The mouthfeel is a medium-full to full body. Moderate carbonation and very smooth.

Ingredients
Pils and Vienna malts are the most common ingredients for lighter versions, and Munich malts are used in darker ones. Noble hops are used in all versions. Water can vary from soft to hard. Decoction mashing and long boiling plays an important part of flavor development.

Glassware and Serving Temperature
At Hay Merchant, we serve Dopplebock in an American Pint, and it is stored in our lager cooler at 35°. 

Stats
This style will have a common ABV range of 7%-10% and an average IBU range of 16-26.
Examples
Great craft examples of this style are Paulaner Salvator and Wasatch Devastator.

History
Contrary to the name, Doppelbock is not historically related to Bock. The name bock is the result of the mispronunciation of the word Einbeck, the town where Bock was developed. Doppelbock was developed in Munich, the first specialty beer brewed by the St. Francis of Paula monks for their Lenten fast. Since they couldn’t eat anything for 46 days, they used the grain normally used to bake bread to brew a strong beer, which they felt cleansed the body and soul. The beer was called Salvator, or Savior, and was originally brewed only for the monks themselves. Eventually the brewery was able to sell the beer to the public. Historically, the beer was brewed to 4% ABV, but over the years the original gravity has not changed, but the final gravity has led to a beer that is dryer and higher in alcohol.  
The term “doppel” or “double” was coined by Munich consumers who compared it to the Bock beers of Einbeck. The name Doppelbock found wide use by the 1850s. Many Doppelbocks have names that end in “-ator” in tribute to the prototypical Salvator. The word bock means Goat in German so it is common to see a goat or a ram on the label.
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Brewery:
Wasatch Brewery

250 Main Street
Park City, UT 84060

https://www.wasatchbeers.com/

When Greg Schirf moved to Utah from Milwaukee in the early '80s, drinking and brewing were all but forbidden. Greg took matters into his own hands and did what any self-respecting Midwesterner would do: He started a brewery. Wasatch was the very first brewery in ...

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When Greg Schirf moved to Utah from Milwaukee in the early '80s, drinking and brewing were all but forbidden. Greg took matters into his own hands and did what any self-respecting Midwesterner would do: He started a brewery. Wasatch was the very first brewery in Utah – and one of the first craft brewers in all of the U.S. – brewing award-winning brews since 1986.

In 1988, Greg Schirf proposed another bill to the Utah Legislature making brewpubs legal in Utah and opened the first brewpub at the top of historic Main Street in the resort town of Park City. Wasatch continues to misbehave, turning out naughty beer after naughty beer year after year.

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Real Ale Brewing Company Devil's Backbone Belgian Style Tripel Belgian Inspiration 35 8.10
Real Ale Brewing Company Devil's Backbone Belgian Style Tripel Belgian Inspiration 35 8.10

Glassware

Tulip

Bottle Size

SRM Value / Color

4 - 5 / Pale Gold

Original Gravity

18.000 plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Devil's Backbone

Named for a winding stretch of Hill Country highway. Good spice from hops, pale golden color, and fruity esters.

Named for a winding stretch of Hill Country highway. Good spice from hops, pale golden color, and fruity esters.

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Style:
Belgian Style Tripel

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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8th Wonder Brewery Dome Faux'm Cream Ale Sociable and Refreshing 24 5.20
8th Wonder Brewery Dome Faux'm Cream Ale Sociable and Refreshing 24 5.20

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

8th Wonder Brewery Dome Faux'm

Cream Ale is a pre-Prohibition style brew that is light, crisp, and easy drinking.

Cream Ale is a pre-Prohibition style brew that is light, crisp, and easy drinking.

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Style:
Cream Ale

Brewery:
8th Wonder Brewery

2202 Dallas Street
Houston, TX 77003

https://8thwonder.com/

In 1965, the doors to the Houston Astrodome opened for the first time. Dubbed the "8th Wonder of the World", this first ever air-conditioned domed stadium coincided with Houston's launch into the global spotlight.

In 2013, inspired by the spirit of Houston, we began ...

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In 1965, the doors to the Houston Astrodome opened for the first time. Dubbed the "8th Wonder of the World", this first ever air-conditioned domed stadium coincided with Houston's launch into the global spotlight.

In 2013, inspired by the spirit of Houston, we began brewing beer in a dome-like warehouse in East Downtown. Exploring styles from across the beer world, we have something for everyone.

We like good beer and good fun, and we strive to craft both at 8th Wonder.

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Klaus Brewing Company Edelweizen Hefeweizen Sociable and Refreshing 15 5.00
Klaus Brewing Company Edelweizen Hefeweizen Sociable and Refreshing 15 5.00

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Klaus Brewing Company Edelweizen

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:
Klaus Brewing Company

10142 Jones Rd
Houston, TX 77065

Klaus Brewing Company was founded by a local group of family and friends led by passionate brewer Thomas Lemke. With over 20 years of amateur brewing experience and the desire to expand the reach of great craft beer, he is finally deciding to take it ...

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Klaus Brewing Company was founded by a local group of family and friends led by passionate brewer Thomas Lemke. With over 20 years of amateur brewing experience and the desire to expand the reach of great craft beer, he is finally deciding to take it to the pro level. Klaus Brewing Company will focus on the under-served German-style beers and will be accessible to a wide range of consumers, from beer aficionados to new converts alike. The company’s flagship Altbier, Helles Lager, Kölsch, and Weissbier will anchor the brewery's original offerings, which will also include seasonal beers such as Adambier, Dunkelweizen, Märzen (Octoberfest), Maibock, Schwarzbier, and many others. We will also offer several special series and wood aged offerings in the future. We will also be providing the history and origin of each style we brew.

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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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Legal Draft Beer Company Fall Guy Amber Ale Malty, Toasty, and Nutty 35 5.90
Legal Draft Beer Company Fall Guy Amber Ale Malty, Toasty, and Nutty 35 5.90

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Legal Draft Beer Company Fall Guy

Style:
Amber Ale

Brewery:
Legal Draft Beer Company

500 E Division st
Arlington, TX 76011

http://www.legaldraftbeer.com/

We started Legal Draft Beer Company because the great state of Texas simply doesn’t have enough great craft beer. We’re here to help. Our beers are brewed with care and attention to detail by our German Brewmaster with the finest ingredients available, and ...

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We started Legal Draft Beer Company because the great state of Texas simply doesn’t have enough great craft beer. We’re here to help. Our beers are brewed with care and attention to detail by our German Brewmaster with the finest ingredients available, and are meant to stand up with the best beers in our state, our nation, and the world. We hope you’ll enjoy them with your family and friends in our taproom and beer garden, or at your favorite watering hole.

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Saint Arnold Brewing Company Fancy Lawnmower German Style Kolsch Sociable and Refreshing 20 4.90
Saint Arnold Brewing Company Fancy Lawnmower German Style Kolsch Sociable and Refreshing 20 4.90

Glassware

American Pint

Bottle Size

SRM Value / Color

1 - 2 / Pale Straw

Original Gravity

11.400 plato

Final Gravity

None plato

Hops

Hallertau +

Flavor: Very smooth and earthy

Aroma: Earthy noble aroma. Mild but spicy and pleasant

Alpha Acids: 3.5 - 5.5%                   

Beta Acids: 3 - 4%                

Aroma

Hersbruker-German +

Flavor: Smooth and earthy. Not very harsh bitterness

Aroma: Mild earthy and herbal

Alpha Acids: 2 - 5%                         

Beta Acids: 2.5 - 6%             

Aroma

Malt Variety

Saint Arnold Brewing Company Fancy Lawnmower

"A true German-style Kölsch. Originally brewed in Cologne, this beer is crisp and refreshing, yet has a sweet malty body that is balanced by a complex, citrus hop character. Multiple additions of German Hallertauer hops are used to achieve this delicate flavor. We use ...

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"A true German-style Kölsch. Originally brewed in Cologne, this beer is crisp and refreshing, yet has a sweet malty body that is balanced by a complex, citrus hop character. Multiple additions of German Hallertauer hops are used to achieve this delicate flavor. We use a special Kölsch yeast, an ale yeast that ferments at lager temperatures, to yield the slightly fruity, clean flavor of this beer. Fancy Lawnmower Beer is a world class brew yet light enough to be enjoyed by Texans after strenuous activities, like mowing the lawn." Commercial Description

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Style:
German Style Kolsch

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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Bakfish Brewing Fish Face Tang Fruited Gose Sour and Funky None 5.00
Bakfish Brewing Fish Face Tang Fruited Gose Sour and Funky None 5.00

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Bakfish Brewing Fish Face Tang

Style:
Fruited Gose

Brewery:
Bakfish Brewing

1231 Broadway St
Pearland , TX 77581

https://www.bakfishbrewing.com/

BAKFISH Brewing started when a couple of good friends, Brian and Kris, who shared a passion for quality craft beer, decided to take a leap of faith and quit their jobs to pursue their dream.

 

BAKFISH Brewing Co. is the first of its kind in ...

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BAKFISH Brewing started when a couple of good friends, Brian and Kris, who shared a passion for quality craft beer, decided to take a leap of faith and quit their jobs to pursue their dream.

 

BAKFISH Brewing Co. is the first of its kind in Pearland, TX. We brew and serve our craft beer onsite. We have a 2,000 square foot air conditioned tap room and a large covered patio. Guests can enjoy fresh beer while playing games, watching TV or just hanging out. We are family and dog friendly. We do not serve food, however, you may bring your own or try one of the rotating food trucks that may be onsite. Growler fills and cans are available to go.

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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 ...

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.

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Van Steenberge Gulden Draak Belgian Strong Dark Belgian Inspiration None 10.50
Van Steenberge Gulden Draak Belgian Strong Dark Belgian Inspiration None 10.50

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

23.000 plato

Final Gravity

None plato

Hops

Malt Variety

Van Steenberge Gulden Draak

"

Did you know the Gulden Draak (Golden Dragon) owes its name to the gilded statue on top of the Belfry in Ghent?

The legend says the gilded dragon first featured on the prow of the ship with which the Norwegian king Sigrid Magnusson left on ...

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"

Did you know the Gulden Draak (Golden Dragon) owes its name to the gilded statue on top of the Belfry in Ghent?

The legend says the gilded dragon first featured on the prow of the ship with which the Norwegian king Sigrid Magnusson left on a crusade in 1111. He offered the statue to the emperor of Constantinople (the current Istanbul) to put it on the cupola of the Aya Sophia. Some hundred years later, the Flemish count Baldwin IX had the showpiece transported to our regions. Here, the Norwegian dragon ended up in the hands of Bruges. After the battle on the field of Beverhout in 1382, the inhabitants of Ghent took the dragon as war booty and put it on top of their Belfry. In the Belfry all communal charters were kept. The dragon had to protect these documents and it was also the symbol of the freedom and might of the city.

Such an imposing symbol that has lasted for over 6 centuries needs an equally imposing beer. Like the dragon shines at the top of the city, the Gulden Draak is part of the international top of beers. It is a dark triple, which in itself makes it an exceptional beer. But it is the complex taste with hints of caramel, roasted malt and coffee in combination with the creamy hazel head that makes it unique. It is a beer that is worthy of its name.

Like the other special beers of the Brewery Van Steenberge, Gulden Draak is a high fermentation beer with secondary fermentation. For the secondary fermentation, wine yeast is used. This also contributes to the unparalleled taste.

And of course, a unique beer deserves a unique presentation. That’s why Gulden Draak is presented in a white bottle. The white bottle, the black banner, the golden dragon and the red letters, constitute a stylish result that has no equal among the many Belgian special beers.

Gulden Draak can be drunk as an aperitif or dessert, or whenever you have the time to sit back and relax. But this barley wine is also perfect with and in stews, especially the Ghent variety. It is also a plus in sauces for red meat, such as a bordelaise. It is particularly suited as a dessert beer, especially in combination with dark chocolate." -Commercial Description

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Style:
Belgian Strong Dark

Brewery:
Van Steenberge

Lindenlaan 25
Ertvelde, B-9940

http://www.vansteenberge.com/en/

Like many others of its kind, this brewery originated from a ploughland farm, that was also engaged in brewing beer for its own consumption. The first time this brewery was mentioned on paper was in 1784 under the name of "Brouwerij De Peer." It is ...

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Like many others of its kind, this brewery originated from a ploughland farm, that was also engaged in brewing beer for its own consumption. The first time this brewery was mentioned on paper was in 1784 under the name of "Brouwerij De Peer." It is very likely however, that there had been a brewery long before that time but that the farmer, John Baptist De Bruin, a native of the village 'St. Kruis Winkel' which is located not too far from the brewery, did not leave any written documents behind until that point in time.

Gradually, brewing became the farm's main pursuit and eventually all agricultural activities were abandoned between the two World Wars. After John Baptist's death, his widow, Angelina Petronella Schelfout, continued the business. From 1876 on, her nephew Jozef Schelfout gave her a helping hand. The brewery was extended with a malting house and a hops field. Indeed, many inhabitants of Ertvelde, the village where the brewery is located, can remember the two-acres field that belonged to the brewery.

Jozef Schelfout's daughter, Magaretha, married Paul van Steenberge, who became mayor of Ertvelde and even Senator in the Belgian Parliament. It was Paul, who eventually changed the brewery's name into "Brouwerij Bios," Bios meaning life. The beer in stock was labeled "Bios": it was a mixture of young beer weakened with a two year old brew. This style of beer today is called: old Brown. The brewer named the beer "Vlaamse Bourgogne" (Flemisch Burgundy), a proper name for such fine quality beer.

In order to comply with changes in common taste, bottom fermentation was introduced. A new brand was born: "Leute Bock", (Leute = Joy) but a commercial name seemed more suitable, and it became SPARTA PILS. The feasibility of this rather expensive switch to lager, depended entirely on the enormous success of the Flemish Burgundy that paid for the investment: better cooling, new lagering tanks in aluminum. On top of that, the old fashioned barrels were to be replaced by glass bottles!

After WW I, the brewery started the production of lemonade. Mr. Jozef Van Steenberge (son of Paul and brewer till 1990) shepherded his business through the crisis of WW II. A war that unfortunately meant the end of hundreds of Flemish village breweries.

Due to the prospering of regional beers, the brewery knew a tremendous uplift. In 1978, the brewery was able to get hold of the recipe and yeasts from the Augustiner monks in Gent, who decided to stop brewing and license the beer out to the Van Steenberge brewery. The brew-engineer at that time, Mr. De Vroe, refined the AUGUSTIJN ale, and turned it into the show-piece of de Van Steenberge brewery. Today, this beer and other special artisanal beers like the Piraat, Gulden Draak, Bruegel and Bornem, all of top-fermentation, make the brewery grow continuously.

In 1990, Mr. Paul Van Steenberge (Joseph's son) took over the mash staff and the brewery. Enormous investments allowed the brewery to follow the technological evolution closely. By the end of 1992, this resulted in the installation of a completely computerized and automated brewery: a real masterpiece. The first in Belgium at that time.

Where is the brewery today? Last year they produced about 35,000 barrels (50,000 HL) of beer with 31 people. Most of the production is sold in Belgium. The export brings the beer all over the world. The top export market is Italy, followed by Holland and the USA. Then comes France, Spain, Switzerland, Germany and other countries.

The mission of the brewery is to brew an exceptional world class beer product, and to stay independent.

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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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Back Pew Brewing Hyper Light American Lager Sociable and Refreshing 14 4.20
Back Pew Brewing Hyper Light American Lager Sociable and Refreshing 14 4.20

Glassware

Pilsner

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Back Pew Brewing Hyper Light

4.2%, 95 Calories, and 2.6 Grams of carbs, this won't fill you up and let you keep drinking all day at the lake, river, or on the porch, this will let you go all day and night. 

4.2%, 95 Calories, and 2.6 Grams of carbs, this won't fill you up and let you keep drinking all day at the lake, river, or on the porch, this will let you go all day and night. 

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Style:
American Lager

Brewery:
Back Pew Brewing

26452 Sorters McClellan Rd
Porter, TX 77365

http://www.backpewbrewing.com/

For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and ...

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For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and fill with the sound of prayers.

Though church folk are known for following tradition, we beer guys aren’t so easily defined. We seek inspiration from sources strange and fantastic, and we passionately brew our beers with creative characters and daring twists.

We are the ones who do things differently, because it’s the only way we know. We are the misfits, the ones who don’t do things by the book, the ones who spurn convention, the ones who occupy the back pew. 

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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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Nola Brewing Company Irish Channel American Stout Dark and Flavorful 41 6.80
Nola Brewing Company Irish Channel American Stout Dark and Flavorful 41 6.80

Glassware

Tulip

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Nola Brewing Company Irish Channel

American style stout that has sweet malt flavors of caramel and chocolate, complimented by a crisp bitterness produced by roasted barley and American Hops. The complex malt bill of pale and roasted malts result in this well balanced stout that is smooth, rich, and dark.

American style stout that has sweet malt flavors of caramel and chocolate, complimented by a crisp bitterness produced by roasted barley and American Hops. The complex malt bill of pale and roasted malts result in this well balanced stout that is smooth, rich, and dark.

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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:
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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Avery Brewing Company Kaiser Oktoberfest/Marzen Oddly Delicious 24 9.50
Avery Brewing Company Kaiser Oktoberfest/Marzen Oddly Delicious 24 9.50

Glassware

Snifter

Bottle Size

SRM Value / Color

12 - 14 / Medium Amber

Original Gravity

1.085 gravity

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

Hersbruker-German +

Flavor: Smooth and earthy. Not very harsh bitterness

Aroma: Mild earthy and herbal

Alpha Acids: 2 - 5%                         

Beta Acids: 2.5 - 6%             

Aroma

Tettnang (German) +

Flavor: Noble spiciness with some clean subtle floral notes.

Aroma: Unique floral spiciness with some earthy tones.

Alpha Acids: 3 - 6%                         

Beta Acids: 3 - 5%                

Dual Purpose

Malt Variety

2-Row Malt +

Munich +

Vienna +

Avery Brewing Company Kaiser

"The Kaiser once said, “Give me a woman who loves beer and I will conquer the world.” If the Kaiser and his significant other had tipped this bottle, we’d all be “sprechenden Deutsch!” We took all that is good in a traditional Oktoberfest – gorgeous ...

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"The Kaiser once said, “Give me a woman who loves beer and I will conquer the world.” If the Kaiser and his significant other had tipped this bottle, we’d all be “sprechenden Deutsch!” We took all that is good in a traditional Oktoberfest – gorgeous, deep copper sheen, massive malty backbone and spicy, floral, pungent noble hops – then intensified each into this, an Imperial Oktoberfest.

The Kaiser is the third installment in our Dictator Series." 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:
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
Back Pew Brewing Kingsbrau Festbier Sociable and Refreshing 22 6.30
Back Pew Brewing Kingsbrau Festbier Sociable and Refreshing 22 6.30

Glassware

American Pint

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Back Pew Brewing Kingsbrau

Style:
Festbier

Brewery:
Back Pew Brewing

26452 Sorters McClellan Rd
Porter, TX 77365

http://www.backpewbrewing.com/

For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and ...

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For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and fill with the sound of prayers.

Though church folk are known for following tradition, we beer guys aren’t so easily defined. We seek inspiration from sources strange and fantastic, and we passionately brew our beers with creative characters and daring twists.

We are the ones who do things differently, because it’s the only way we know. We are the misfits, the ones who don’t do things by the book, the ones who spurn convention, the ones who occupy the back pew. 

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Yuengling Lager Amber Ale Sociable and Refreshing 16 4.50
Yuengling Lager Amber Ale Sociable and Refreshing 16 4.50

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American Pint

Bottle Size

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Yuengling Lager

Style:
Amber Ale

Brewery:
Yuengling

Legal Draft Beer Company Lawktoberfest Oktoberfest/Marzen Malty, Toasty, and Nutty None 5.20
Legal Draft Beer Company Lawktoberfest Oktoberfest/Marzen Malty, Toasty, and Nutty None 5.20

Glassware

American Pint

Bottle Size

SRM Value / Color

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Legal Draft Beer Company Lawktoberfest

Classic Bavarian style Oktoberfest, with a hint of orange in its clear body, a slight toast of malt, and a crisp finish

Classic Bavarian style Oktoberfest, with a hint of orange in its clear body, a slight toast of malt, and a crisp finish

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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.

read less

Brewery:
Legal Draft Beer Company

500 E Division st
Arlington, TX 76011

http://www.legaldraftbeer.com/

We started Legal Draft Beer Company because the great state of Texas simply doesn’t have enough great craft beer. We’re here to help. Our beers are brewed with care and attention to detail by our German Brewmaster with the finest ingredients available, and ...

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We started Legal Draft Beer Company because the great state of Texas simply doesn’t have enough great craft beer. We’re here to help. Our beers are brewed with care and attention to detail by our German Brewmaster with the finest ingredients available, and are meant to stand up with the best beers in our state, our nation, and the world. We hope you’ll enjoy them with your family and friends in our taproom and beer garden, or at your favorite watering hole.

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Manhattan Project Beer Company Leona Tiger's Blood Fruited Berliner Weisse Sour and Funky 0 5.20
Manhattan Project Beer Company Leona Tiger's Blood Fruited Berliner Weisse Sour and Funky 0 5.20

Glassware

Sour

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Manhattan Project Beer Company Leona Tiger's Blood

Style:
Fruited Berliner Weisse

Brewery:
Manhattan Project Beer Company

Maine Beer Co. Lunch IPA Hop-a-licious None 7.00
Maine Beer Co. Lunch IPA Hop-a-licious None 7.00

Glassware

Snifter

Bottle Size

SRM Value / Color

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Maine Beer Co. Lunch

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:
Maine Beer Co.

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

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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 ...

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
Destihl Brewery Lynnbrook Berliner Weisse Sour and Funky 4 4.20
Destihl Brewery Lynnbrook Berliner Weisse Sour and Funky 4 4.20

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

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Malt Variety

Destihl Brewery Lynnbrook

Lynnbrook, named after our founder's family farm, is a wild Berliner-style Weisse with raspberries added. The result is a refreshing, fuchsia-colored beer with an aroma of raspberry-lemon giving way to hints of brie with subtle lemon and yogurt-like flavors supported by tart, fresh raspberries ...

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Lynnbrook, named after our founder's family farm, is a wild Berliner-style Weisse with raspberries added. The result is a refreshing, fuchsia-colored beer with an aroma of raspberry-lemon giving way to hints of brie with subtle lemon and yogurt-like flavors supported by tart, fresh raspberries and underlying lactic sourness.  

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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:
Destihl Brewery

1616 General Electric (G.E.) Road, Unit #1
Bloomington, IL 61704

http://www.destihlbrewery.com/

DESTIHL Brewery is located in the G.E. Warehouses just off of Veterans Parkway and General Electric (G.E.) Road in Bloomington, IL.  The 20,000-square-foot production brewery is situated just half a mile from their first gastrobrewpub location in Normal, IL.      

The production brewery ...

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DESTIHL Brewery is located in the G.E. Warehouses just off of Veterans Parkway and General Electric (G.E.) Road in Bloomington, IL.  The 20,000-square-foot production brewery is situated just half a mile from their first gastrobrewpub location in Normal, IL.      

The production brewery features a 25 barrel (BBL), four vessel, steam-heated Saaz Brewhouse capable of producing over 20,000 barrels a year.  Currently they are operating with a 15,000 barrel annual fermentation capacity utilizing eight 60 barrel (BBL) fermenters, five 30 BBL fermenters, two 60 BBL and two 30 BBL brite tanks and a 60,000 lbs. malt silo. Their 5,000 sq ft. beer cellar is presently storing over 300 oak barrels (a mix of former California wine barrels and also bourbon barrels), plus a 33 hectoliter (871 gallon) oak foudre and two 45 hectoliter (1,188 gallon) oak foudres (each received directly from France).  The cellar has enough vertical space for over 100,000 cu. ft. of barrel aging, with the bulk of it used for their renowned sour beer program.  On the packaging side, they have an automated canning line manufactured by Cask Brewing Systems. They have recently added an Italian bottling line for bottling our Saint Dekkera Reserve Sour Ales and other specialty releases. This rotary, 6-head rinser/filler with labeler (fills 600-1,000 bottles per hour, or 10-16 bpm).

The Destihl brewery concept was first brewed up in a five gallon batch of beer made by CEO & Brewmaster, Matt Potts, in a homebrew kit given to him by his wife, Lyn, for Christmas in 1995.  Matt's passion for craft beer started in the summer of 1991, before he entered law school, although brewing beer was in his blood as evidenced by bottles of homebrew made by his grandfather over 35 years ago which still remain in his family's farmhouse built in 1865.  After practicing law for over 11 years, Matt decided it was time for a career change, so he traded in his briefcase for a mash paddle, went to brewing school and opened the first DESTIHL Restaurant & Brew Works in 2007 with a team of people dedicated to only the best beer, food and service.
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Buffalo Bayou Brewing Co. Mango Crush City Fruited IPA Hop-a-licious 70 7.50
Buffalo Bayou Brewing Co. Mango Crush City Fruited IPA Hop-a-licious 70 7.50

Glassware

American Pint

Bottle Size

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Malt Variety

Buffalo Bayou Brewing Co. Mango Crush City

Style:
Fruited IPA

Brewery:
Buffalo Bayou Brewing Co.

5301 Nolda Street
Houston, TX 77007

http://www.buffbrew.com/

Buffalo Bayou Brewery was founded in 2012 in Houston by Rassul Zarinfar, a Harvard MBA with experience in beer distribution, and brewer Ryan Robertson. The brewery honors the Houston community by incorporating local ingredients from farms and nearby vendors.

Buff Brew's Heritage Series combines ...

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Buffalo Bayou Brewery was founded in 2012 in Houston by Rassul Zarinfar, a Harvard MBA with experience in beer distribution, and brewer Ryan Robertson. The brewery honors the Houston community by incorporating local ingredients from farms and nearby vendors.

Buff Brew's Heritage Series combines classical brewing techniques and rich Houston flavors, inspired by the history of Houston. Traditional recipes are transformed and redefined as vintage flavors are combined in new ways. The flagship beer of the Heritage Series is 1836, described as a "copper ale," named after Houston's founding year.  The beer is a combination of sweet and toasty Victory malts and earthy, woody, floral American hops. 

Single batch and anti-session, the Secessionist Series of beers are tributes to the revolutionary acts of sedition of Houston's mutineers. The ambitious and boundary-pushing ingredients are inspired by the city's most challenging conditions. 

The brewery is located in central Houston in the Heights neighborhood and offers brewery tours on Saturdays. 

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No Label Brewing Co. Mango Milkshake IPA Hop-a-licious 55 6.70
No Label Brewing Co. Mango Milkshake IPA Hop-a-licious 55 6.70

Glassware

Tulip

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No Label Brewing Co. Mango Milkshake

Very hazy gold color, reminiscent of fruit juice, white head. Bright fruity and sweet aroma, dominated by mango and vanilla, with a candied tropical fruit background. First sip gives an up-front citrus and sweet fleshy fruit flavor with a note of bitter orange zest, tart ...

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Very hazy gold color, reminiscent of fruit juice, white head. Bright fruity and sweet aroma, dominated by mango and vanilla, with a candied tropical fruit background. First sip gives an up-front citrus and sweet fleshy fruit flavor with a note of bitter orange zest, tart pineapple and a mild hop bitterness that fades rapidly with a distinctly vanilla-sweet finish. The lactose adds an extra smooth and creamy layer to an already soft and fluffy texture in this specialty NEIPA style.

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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:
No Label Brewing Co.

5351 1st. Street
Katy, TX 77493

http://nolabelbrew.com/

No Label Brewing Co. was founded in 2009 by Brian Royo and his family in Katy, Texas (west of Houston). Brian was an avid homebrewer, and he and his family decided to take the plunge and start their own brewery. 

There are two versions to ...

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No Label Brewing Co. was founded in 2009 by Brian Royo and his family in Katy, Texas (west of Houston). Brian was an avid homebrewer, and he and his family decided to take the plunge and start their own brewery. 

There are two versions to the story of the No Label name. The first: Brian was peeling the label off a bottle and thought, “Hey, there is no label on this beer bottle.” The second: the Royos wanted the name to reflect the family as a whole. Each owner, each person, is unique so finding a name that represents everyone was proving difficult. After trying several other names, they decided that “No Label” best represented how their personalities and beers are too unique to be labeled or classified.

No Label Brewing Co.’s first home was an old empty rice silo in Old Town Katy. They hosted small tastings for family and friends, who told their families and friends, and the numbers began to grow.

No Label is open every Friday from 4-7pm selling pints of No Label--$3 regular brews and $4 seasonal/one-offs. They hold Saturday tastings at the brewery from 12 pm to 3 pm.

No Label brews five year-round beers and three seasonals. 

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Avery Brewing Company Mephistopheles Barrel Aged Imperial Stout Dark and Flavorful None 15.00
Avery Brewing Company Mephistopheles Barrel Aged Imperial Stout Dark and Flavorful None 15.00

Glassware

Bottle Size

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Original Gravity

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Malt Variety

Avery Brewing Company Mephistopheles

Style:
Barrel Aged Imperial Stout

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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Texas Beer Company Oktaylorfest Marzen Malty, Toasty, and Nutty 0 6.00
Texas Beer Company Oktaylorfest Marzen Malty, Toasty, and Nutty 0 6.00

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Texas Beer Company Oktaylorfest

Style:
Marzen

Brewery:
Texas Beer Company

Galveston Island Brewing Oktoberfest Oktoberfest/Marzen Malty, Toasty, and Nutty 22 5.40
Galveston Island Brewing Oktoberfest Oktoberfest/Marzen Malty, Toasty, and Nutty 22 5.40

Glassware

Tulip

Bottle Size

SRM Value / Color

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Original Gravity

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Galveston Island Brewing Oktoberfest

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:
Galveston Island Brewing

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

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Malt Variety

Hanssens Artisanaal Oud Kriek

Big Bright Lemony Tartness with Sour Cherry Flavor

Big Bright Lemony Tartness with Sour Cherry Flavor

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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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Blue Owl Brewing Peach Cobbler Gose Fruited Gose Sour and Funky 50 3.40
Blue Owl Brewing Peach Cobbler Gose Fruited Gose Sour and Funky 50 3.40

Glassware

Sour

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Malt Variety

Blue Owl Brewing Peach Cobbler Gose

Style:
Fruited Gose

Brewery:
Blue Owl Brewing

2400 East Cesar Chavez St. #300
Austin, TX 78702

http://blueowlbrewing.com/

We’re dedicated to the craft of sour-mashing your favorite beer styles.
Not because nobody else has done it, but because we think you’ll like it.

We’re dedicated to the craft of sour-mashing your favorite beer styles.
Not because nobody else has done it, but because we think you’ll like it.

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(512) Brewing Company Pecan Porter American Porter Dark and Flavorful 30 6.80
(512) Brewing Company Pecan Porter American Porter Dark and Flavorful 30 6.80

Glassware

American Pint

Bottle Size

SRM Value / Color

30 - 39 / Deep Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

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

Malt Variety

2-Row Malt +

Chocolate +

Crystal +

De-Bittered Black Malt +

(512) Brewing Company Pecan Porter

"Nearly black in color, (512) Pecan Porter is made with Organic US 2-row and copious amounts of Crystal malt, along with Baird’s Chocolate and Black malts. Its full body and malty sweetness are balanced with subtle pecan aroma and flavor from locally grown pecans ...

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"Nearly black in color, (512) Pecan Porter is made with Organic US 2-row and copious amounts of Crystal malt, along with Baird’s Chocolate and Black malts. Its full body and malty sweetness are balanced with subtle pecan aroma and flavor from locally grown pecans. Yet another true Austin original!" Commercial Description

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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:
(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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Toppling Goliath Pseudo Sue American Pale Ale Hop-a-licious 45 5.80
Toppling Goliath Pseudo Sue American Pale Ale Hop-a-licious 45 5.80

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Toppling Goliath Pseudo Sue

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:
Toppling Goliath

Prairie Artisan Ales Rainbow Sherbert Fruited Sour Sour and Funky None 5.20
Prairie Artisan Ales Rainbow Sherbert Fruited Sour Sour and Funky None 5.20

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Prairie Artisan Ales Rainbow Sherbert

Summer forward sour ale with raspberry, pineapple and orange.

Summer forward sour ale with raspberry, pineapple and orange.

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Style:
Fruited Sour

Brewery:
Prairie Artisan Ales

1803B S 49th W Ave
Tulsa, OK 74107

http://prairieales.com/

Prairie Artisan Ales is a relatively new brewery, founded in 2012 by brothers Chase and Colin Healey in Tulsa, Oklahoma. The Healeys chose the name Prairie Artisan Ales to convey their local roots, but they didn't want it so local that it limited them ...

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Prairie Artisan Ales is a relatively new brewery, founded in 2012 by brothers Chase and Colin Healey in Tulsa, Oklahoma. The Healeys chose the name Prairie Artisan Ales to convey their local roots, but they didn't want it so local that it limited them. To them, Prairie is a product that represents Oklahoma and the Midwest to the rest of world. 

Prior to starting Prairie, Chase was the head brewer at COOP Ale Works. Colin is an artist who now designs the all of the art and labels for the company. 

The brothers launched a successful Kickstarter campaign that raised about $23,000 to buy equipment for their brewery. And Prairie continues to grow. 

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Back Pew Brewing Shiny Imperial IPA Hop-a-licious 20 8.70
Back Pew Brewing Shiny Imperial IPA Hop-a-licious 20 8.70

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Back Pew Brewing Shiny

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:
Back Pew Brewing

26452 Sorters McClellan Rd
Porter, TX 77365

http://www.backpewbrewing.com/

For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and ...

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For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and fill with the sound of prayers.

Though church folk are known for following tradition, we beer guys aren’t so easily defined. We seek inspiration from sources strange and fantastic, and we passionately brew our beers with creative characters and daring twists.

We are the ones who do things differently, because it’s the only way we know. We are the misfits, the ones who don’t do things by the book, the ones who spurn convention, the ones who occupy the back pew. 

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Boulevard Brewing Tank 7 Saison Belgian Inspiration 38 8.50
Boulevard Brewing Tank 7 Saison Belgian Inspiration 38 8.50

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

17.300 plato

Final Gravity

2.500 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

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

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

Malt Variety

Pale Malt +

Wheat +

Boulevard Brewing Tank 7

"Most breweries have at least one piece of equipment that’s just a bit persnickety. Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the ...

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"Most breweries have at least one piece of equipment that’s just a bit persnickety. Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the perfect combination of elements came together in that very vessel. You could call it fate, but they called it Tank 7, and so it is. Beginning with a big surge of fruity aromatics and grapefruit-hoppy notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry finish." Commercial Description

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Style:
Saison

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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Revolver Texas Haze Pineapple IPA Fruited IPA Hop-a-licious 0 5.50
Revolver Texas Haze Pineapple IPA Fruited IPA Hop-a-licious 0 5.50

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Revolver Texas Haze Pineapple IPA

Style:
Fruited IPA

Brewery:
Revolver

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 ...

Original Gravity

None plato

Final Gravity

None plato

Hops

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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Lone Pint Brewery Yellow Rose IPA Hop-a-licious 62 6.80
Lone Pint Brewery Yellow Rose IPA Hop-a-licious 62 6.80

Glassware

American Pint

Bottle Size

SRM Value / Color

4 - 5 / Pale Gold

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

Lone Pint Brewery Yellow Rose

"A SMaSH, Single Malt and Single Hop, IPA using a caboodle (technical term for a large amount of malt) of malt and a new hop released in 2012 called Mosaic (HBC 369). It is a daughter of Simcoe (YCR 14), one of our favorite hops ...

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"A SMaSH, Single Malt and Single Hop, IPA using a caboodle (technical term for a large amount of malt) of malt and a new hop released in 2012 called Mosaic (HBC 369). It is a daughter of Simcoe (YCR 14), one of our favorite hops. Whole cone Mosaic is used for bittering, flavoring, and aroma in the kettle; it is also massively dry hopped. The beer is named after a Texas Heroine.

Tasting notes: chalk-white head with a very clean malt backbone. The hops impart strong grapefruit, pineapple, and blueberry flavor and aroma. A strong beer that is extremely quaffable." 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:
Lone Pint Brewery

507 Commerce Street
Magnolia, TX 77355

http://lonepint.com/index.php

This family-owned brewery was founded in 2013 in Magnolia, north of Houston, by Trevor Brown, his sister Heather Bolla and Bolla's boyfriend Blake Niederhofer.They bought a former auto-body shop in downtown Magnolia in early 2012, gutted it and put in a 30-barrel brewing ...

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This family-owned brewery was founded in 2013 in Magnolia, north of Houston, by Trevor Brown, his sister Heather Bolla and Bolla's boyfriend Blake Niederhofer.They bought a former auto-body shop in downtown Magnolia in early 2012, gutted it and put in a 30-barrel brewing system with two 30-barrel fermenters. 

Lone Pint uses raw whole cone hops for bittering, flavoring, aroma and dry hopping additions in all of their brews. The brewery is powered by renewable energy, and the spent grain is fed to a local dairy farmer's cows.

Their lineup of distinctive, hoppy, local Texas ales includes 667 Neighbor of the Beast India pale ale, The Jabberwocky imperial IPA and Yellow Rose, an IPA brewed with the new Mosaic hops (one of Kevin's favorite local beers). Lily & Seamus is an American wheat infused with locally grown citrus, and Gentleman's Relish is an English brown ale.

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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

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    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 ...
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    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

  • 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 ...

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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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    Glassware

    Snifter

    Bottle Size

    750mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Firestone Walker Brewing Company 2018 Parabola
  • Firestone Walker Brewing Company 2018 Parabola

    Style

    Barrel Aged Imperial Stout

    Category

    Barrel Aged Imperial Stout

    IBU

    69

    ABV

    12.70

    Firestone Walker Brewing Company 2018 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 ...

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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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    Glassware

    Snifter

    Bottle Size

    12oz

    SRM Value / Color

    In determination ...

    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

  • Local Group Brewing Athena's Elixir
  • Local Group Brewing Athena's Elixir

    Style

    Fruited Sour

    Category

    Fruited Sour

    IBU

    0

    ABV

    5.20

    Local Group Brewing Athena's Elixir

    Style:
    Fruited Sour

    Brewery:
    Local Group Brewing

    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 ...

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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:
    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

    Pilsner

    Bottle Size

    SRM Value / Color

    1 - 2 / Pale Straw

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Texas Beer Company Bill Pickett Porter
  • Texas Beer Company Bill Pickett Porter

    Style

    American Porter

    Category

    American Porter

    IBU

    22

    ABV

    6.00

    Texas Beer Company Bill Pickett 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.
    read less

    Brewery:
    Texas Beer Company

    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Back Pew Brewing Black Habit
  • Back Pew Brewing Black Habit

    Style

    Black Lager/Schwarzbier

    Category

    Black Lager/Schwarzbier

    IBU

    24

    ABV

    5.30

    Back Pew Brewing Black Habit

    Roasted malt, chocolate, toasted cereal on the palate. Lighter body for a darker beer, very sessionable. It has the flavors of a darker body with the body of a lighter lager. Great any weather kind of beer.

    Roasted malt, chocolate, toasted cereal on the palate. Lighter body for a darker beer, very sessionable. It has the flavors of a darker body with the body of a lighter lager. Great any weather kind of beer.

    read less

    Style:
    Black Lager/Schwarzbier

    Black Lager/Schwarzbier

    Schwarzbier literally means black beer. This style of beer is on the darker side with a light roasted flavor. 

    Appearance
    Black Lager is medium to very dark in color with deep ruby to garnet highlights with a persistent tan-colored head.

    Aroma/Flavor ...
    read more

    Black Lager/Schwarzbier

    Schwarzbier literally means black beer. This style of beer is on the darker side with a light roasted flavor. 

    Appearance
    Black Lager is medium to very dark in color with deep ruby to garnet highlights with a persistent tan-colored head.

    Aroma/Flavor
    There is a low to moderate malt aroma with hints of roasted malt. There’s a light to moderate malt flavor, in addition to a light roasted flavor and light hop.  Black Lager should not smell or taste burnt. 

    Ingredients
    The most common ingredients for this style are German Munich malt and Pilsner malt with a small amount of roasted malt.  Many brewers are using de-husked roasted malts allowing the beer to attain a very dark brown without picking up the acidic bite that usually comes from heavily roasted malts.

    Glassware and Serving Temperature
    At Hay Merchant, we serve Black Lager in an American Pint, and it is stored in our lager cooler at 35°. 

    Stats
    This style will have a common ABV range of 4.4%-5.5% and an average IBU range of 22-32.
    Examples
    Rahr & Sons Ugly Pug is a great example of this style. 

    History
    Schwarzbier is a regional specialty from Franconia in Northern Germany—a variant of the Munich Dunkel style. The style has become more popular after Germany’s reunification.
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    Brewery:
    Back Pew Brewing

    26452 Sorters McClellan Rd
    Porter, TX 77365

    http://www.backpewbrewing.com/

    For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and ...

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    For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and fill with the sound of prayers.

    Though church folk are known for following tradition, we beer guys aren’t so easily defined. We seek inspiration from sources strange and fantastic, and we passionately brew our beers with creative characters and daring twists.

    We are the ones who do things differently, because it’s the only way we know. We are the misfits, the ones who don’t do things by the book, the ones who spurn convention, the ones who occupy the back pew. 

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    30 - 39 / Deep Brown

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Manhattan Project Beer Company Black Matter
  • Manhattan Project Beer Company Black Matter

    Style

    Coffee Stout

    Category

    Coffee Stout

    IBU

    31

    ABV

    8.60

    Manhattan Project Beer Company Black Matter

    Style:
    Coffee Stout

    Brewery:
    Manhattan Project Beer Company

    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. 

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    Glassware

    Snifter

    Bottle Size

    375mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • 11 Below Brewing Company Citra Time
  • 11 Below Brewing Company Citra Time

    Style

    Hazy IPA

    Category

    Hazy IPA

    IBU

    40

    ABV

    6.50

    11 Below Brewing Company Citra Time

    Style:
    Hazy IPA

    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

  • 903 Brewers Coffee Cake Is For Closers
  • 903 Brewers Coffee Cake Is For Closers

    Style

    Stout

    Category

    Stout

    IBU

    0

    ABV

    8.20

    903 Brewers Coffee Cake Is For Closers

    Style:
    Stout

    Brewery:
    903 Brewers

    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Real Ale Brewing Company Coffee Porter
  • Real Ale Brewing Company Coffee Porter

    Style

    American Porter

    Category

    American Porter

    IBU

    35

    ABV

    6.60

    Real Ale Brewing Company Coffee Porter

    Born from owner Brad Farbstein’s homebrewing experiments in college — our porter is a rich, robust ale with a dry finish. Fresh, cold-brewed organic fair trade coffee courtesy of Katz Coffee in Houston, TX is added just prior to packaging.

    Born from owner Brad Farbstein’s homebrewing experiments in college — our porter is a rich, robust ale with a dry finish. Fresh, cold-brewed organic fair trade coffee courtesy of Katz Coffee in Houston, TX is added just prior to packaging.

    read less

    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.
    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

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    16.000 plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Real Ale Brewing Company Cosmic Dancer
  • Real Ale Brewing Company Cosmic Dancer

    Style

    Hefeweizen

    Category

    Hefeweizen

    IBU

    10

    ABV

    5.20

    Real Ale Brewing Company Cosmic Dancer

    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.

    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

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Austin Eastciders Cranberry Cider
  • Austin Eastciders Cranberry Cider

    Style

    Cider

    Category

    Cider

    IBU

    0

    ABV

    5.00

    Austin Eastciders Cranberry Cider

    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 ...

    read more

    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.

    read less

    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Oskar Blues Brewery Dale's Pale
  • Oskar Blues Brewery Dale's Pale

    Style

    American Pale Ale

    Category

    American Pale Ale

    IBU

    65

    ABV

    6.50

    Oskar Blues Brewery Dale's Pale

    "Delivers a hoppy nose and assertive-but-balanced flavors of pale malts and citrusy floral hops from start to finish.

    Oskar Blues launched its canning ops in 2002, brewing and hand-canning Dale's Pale Ale in the Lyons, ColoRADo, brewpub. America’s first-craft-canned mountain Pale is a ...

    read more

    "Delivers a hoppy nose and assertive-but-balanced flavors of pale malts and citrusy floral hops from start to finish.

    Oskar Blues launched its canning ops in 2002, brewing and hand-canning Dale's Pale Ale in the Lyons, ColoRADo, brewpub. America’s first-craft-canned mountain Pale is a hearty, critically acclaimed trailblazer that changed the way craft beer fiends perceive portable beer (6.5 percent ABV and 65 IBUs)" 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:
    Oskar Blues Brewery

    1800 Pike Road, Unit B
    Longmont, CO 80501

    http://www.oskarblues.com/

    Oskar Blues Brewery was founded by Dick Dale Katechis in Longmont, Colorado. The company began as a restaurant called ChuBurger in Lyons in 1997 and began brewing beer in the basement in 1999.

    Oskar Blues is known for their use of cans over bottles. Some ...

    read more

    Oskar Blues Brewery was founded by Dick Dale Katechis in Longmont, Colorado. The company began as a restaurant called ChuBurger in Lyons in 1997 and began brewing beer in the basement in 1999.

    Oskar Blues is known for their use of cans over bottles. Some credit Oskar Blues as the creator of the first canned craft beer in the United States with the release of Dale's Pale Ale in November 2002. They were, however, not the first craft beer in a can—Chief Oshkosh Red Lager, contract brewed by a company called Mid-Coast Brewing Company of Oshkosh at Steven’s Point Brewing, was released in a can June 17, 1991. Regardless of who was first, by 2011, about 50 U.S. craft brewers were issuing craft beer in cans. As of 2014, over 500 breweries were canning.  In Texas, there are three different companies that offer mobile canning services to small breweries that can’t afford to buy their own canning equipment. Oskar Blues is without a doubt the brewery that helped push this move toward cans.

    Dale's Pale Ale was Oskar Blues' first beer. It is somewhere between American Pale Ale and India Pale Ale brewed with European malts and American hops. Old Chub is a Scotch Ale brewed with seven different malts, including crystal and chocolate malts. Old Chub also gets a dash of beechwood-smoked grains imported from Bamburg, Germany.

    G'Knight is a hybrid version of Strong Ale, roughly based on an Imperial Red and a Double IPA made using six different malts and three types of hops, then dry-hopped with Amarillo hops.  G'Knight is brewed in tribute to the late Gordon Knight. In addition to opening some of Colorado’s first microbreweries, Knight was a Vietnam veteran and huge promoter of craft beer. He lost his life in 2002 while fighting a wild fire outside of Lyons, Colorado. In 2013, Gordon Biersch Brewery Restaurant Group filed suit against Oskar Blues Brewery, so they were forced to change the name of the beer from Gordon Knight to G’Night. This, combined with the fact that Gordon Biersch brews crappy beer, is why we don’t sell Gordon Biersch at Hay Merchant.

    Ten FIDY is an Imperial Stout brewed seasonally with flavors of chocolate, malt, coffee, cocoa and oats. Ten FIDY takes its name from its 10.5% ABV and is made with two-row malts, chocolate malts, roasted barley, flaked oats and hops. Mama's Little Yella Pils is a small-batch Pilsner. Mama’s is made with pale malt, German specialty malts and traditional (Saaz) and 21st century Bavarian hops. Gubna is an Imperial IPA and is made with three malts and Summit hops. Summit hops are also used for post-fermentation dry hopping.

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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

  • Saloon Door Dat Dill Doe
  • Saloon Door Dat Dill Doe

    Style

    Gose

    Category

    Gose

    IBU

    0

    ABV

    4.50

    Saloon Door Dat Dill Doe

    Style:
    Gose

    Brewery:
    Saloon Door

    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Wasatch Brewery Devastator
  • Wasatch Brewery Devastator

    Style

    Doppelbock

    Category

    Doppelbock

    IBU

    None

    ABV

    8.00

    Wasatch Brewery Devastator

    "If you're going to sin,sin big. With 8% alc/vol and a creamy richness, this brew has developed a serious cult following. Imagine that" Commercial Description

    "If you're going to sin,sin big. With 8% alc/vol and a creamy richness, this brew has developed a serious cult following. Imagine that" Commercial Description

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    Style:
    Doppelbock

    Doppelbock
    Easily recognized by names ending in “-ator,” the Doppelbock is a dark beer with a very strong maltiness. This beer, created by monks in Munich, is not related to the similarly-named Bock style.

    Appearance
    The appearance ranges from a deep gold to dark brown ...
    read more
    Doppelbock
    Easily recognized by names ending in “-ator,” the Doppelbock is a dark beer with a very strong maltiness. This beer, created by monks in Munich, is not related to the similarly-named Bock style.

    Appearance
    The appearance ranges from a deep gold to dark brown color with hints of ruby. A large, creamy, persistent head will vary in color depending on the version.

    Aroma/Flavor
    The aroma has a very strong maltiness, some with a light caramel flavor from a long boil.  A moderately low fruity aspect (prune, plum or grape) can be present. A slight chocolate flavor can be present in dark versions, while a moderate alcohol aroma may be present. 
    The flavor is very rich and malty.  A very slight chocolate flavor is optional in darker flavors. Some of the prune, plum, or grape fruitiness can be present. There will be an impression of alcoholic strength but will be smooth and warming. Most versions are fairly sweet with an impression of attenuation. The mouthfeel is a medium-full to full body. Moderate carbonation and very smooth.

    Ingredients
    Pils and Vienna malts are the most common ingredients for lighter versions, and Munich malts are used in darker ones. Noble hops are used in all versions. Water can vary from soft to hard. Decoction mashing and long boiling plays an important part of flavor development.

    Glassware and Serving Temperature
    At Hay Merchant, we serve Dopplebock in an American Pint, and it is stored in our lager cooler at 35°. 

    Stats
    This style will have a common ABV range of 7%-10% and an average IBU range of 16-26.
    Examples
    Great craft examples of this style are Paulaner Salvator and Wasatch Devastator.

    History
    Contrary to the name, Doppelbock is not historically related to Bock. The name bock is the result of the mispronunciation of the word Einbeck, the town where Bock was developed. Doppelbock was developed in Munich, the first specialty beer brewed by the St. Francis of Paula monks for their Lenten fast. Since they couldn’t eat anything for 46 days, they used the grain normally used to bake bread to brew a strong beer, which they felt cleansed the body and soul. The beer was called Salvator, or Savior, and was originally brewed only for the monks themselves. Eventually the brewery was able to sell the beer to the public. Historically, the beer was brewed to 4% ABV, but over the years the original gravity has not changed, but the final gravity has led to a beer that is dryer and higher in alcohol.  
    The term “doppel” or “double” was coined by Munich consumers who compared it to the Bock beers of Einbeck. The name Doppelbock found wide use by the 1850s. Many Doppelbocks have names that end in “-ator” in tribute to the prototypical Salvator. The word bock means Goat in German so it is common to see a goat or a ram on the label.
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    Brewery:
    Wasatch Brewery

    250 Main Street
    Park City, UT 84060

    https://www.wasatchbeers.com/

    When Greg Schirf moved to Utah from Milwaukee in the early '80s, drinking and brewing were all but forbidden. Greg took matters into his own hands and did what any self-respecting Midwesterner would do: He started a brewery. Wasatch was the very first brewery in ...

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    When Greg Schirf moved to Utah from Milwaukee in the early '80s, drinking and brewing were all but forbidden. Greg took matters into his own hands and did what any self-respecting Midwesterner would do: He started a brewery. Wasatch was the very first brewery in Utah – and one of the first craft brewers in all of the U.S. – brewing award-winning brews since 1986.

    In 1988, Greg Schirf proposed another bill to the Utah Legislature making brewpubs legal in Utah and opened the first brewpub at the top of historic Main Street in the resort town of Park City. Wasatch continues to misbehave, turning out naughty beer after naughty beer year after year.

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    20 - 23 / Brown

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Real Ale Brewing Company Devil's Backbone
  • Real Ale Brewing Company Devil's Backbone

    Style

    Belgian Style Tripel

    Category

    Belgian Style Tripel

    IBU

    35

    ABV

    8.10

    Real Ale Brewing Company Devil's Backbone

    Named for a winding stretch of Hill Country highway. Good spice from hops, pale golden color, and fruity esters.

    Named for a winding stretch of Hill Country highway. Good spice from hops, pale golden color, and fruity esters.

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    Style:
    Belgian Style Tripel

    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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    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    4 - 5 / Pale Gold

    Original Gravity

    18.000 plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • 8th Wonder Brewery Dome Faux'm
  • 8th Wonder Brewery Dome Faux'm

    Style

    Cream Ale

    Category

    Cream Ale

    IBU

    24

    ABV

    5.20

    8th Wonder Brewery Dome Faux'm

    Cream Ale is a pre-Prohibition style brew that is light, crisp, and easy drinking.

    Cream Ale is a pre-Prohibition style brew that is light, crisp, and easy drinking.

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    Style:
    Cream Ale

    Brewery:
    8th Wonder Brewery

    2202 Dallas Street
    Houston, TX 77003

    https://8thwonder.com/

    In 1965, the doors to the Houston Astrodome opened for the first time. Dubbed the "8th Wonder of the World", this first ever air-conditioned domed stadium coincided with Houston's launch into the global spotlight.

    In 2013, inspired by the spirit of Houston, we began ...

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    In 1965, the doors to the Houston Astrodome opened for the first time. Dubbed the "8th Wonder of the World", this first ever air-conditioned domed stadium coincided with Houston's launch into the global spotlight.

    In 2013, inspired by the spirit of Houston, we began brewing beer in a dome-like warehouse in East Downtown. Exploring styles from across the beer world, we have something for everyone.

    We like good beer and good fun, and we strive to craft both at 8th Wonder.

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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

  • Klaus Brewing Company Edelweizen
  • Klaus Brewing Company Edelweizen

    Style

    Hefeweizen

    Category

    Hefeweizen

    IBU

    15

    ABV

    5.00

    Klaus Brewing Company Edelweizen

    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:
    Klaus Brewing Company

    10142 Jones Rd
    Houston, TX 77065

    Klaus Brewing Company was founded by a local group of family and friends led by passionate brewer Thomas Lemke. With over 20 years of amateur brewing experience and the desire to expand the reach of great craft beer, he is finally deciding to take it ...

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    Klaus Brewing Company was founded by a local group of family and friends led by passionate brewer Thomas Lemke. With over 20 years of amateur brewing experience and the desire to expand the reach of great craft beer, he is finally deciding to take it to the pro level. Klaus Brewing Company will focus on the under-served German-style beers and will be accessible to a wide range of consumers, from beer aficionados to new converts alike. The company’s flagship Altbier, Helles Lager, Kölsch, and Weissbier will anchor the brewery's original offerings, which will also include seasonal beers such as Adambier, Dunkelweizen, Märzen (Octoberfest), Maibock, Schwarzbier, and many others. We will also offer several special series and wood aged offerings in the future. We will also be providing the history and origin of each style we brew.

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    Glassware

    Tulip

    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. 

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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

  • Legal Draft Beer Company Fall Guy
  • Legal Draft Beer Company Fall Guy

    Style

    Amber Ale

    Category

    Amber Ale

    IBU

    35

    ABV

    5.90

    Legal Draft Beer Company Fall Guy

    Style:
    Amber Ale

    Brewery:
    Legal Draft Beer Company

    500 E Division st
    Arlington, TX 76011

    http://www.legaldraftbeer.com/

    We started Legal Draft Beer Company because the great state of Texas simply doesn’t have enough great craft beer. We’re here to help. Our beers are brewed with care and attention to detail by our German Brewmaster with the finest ingredients available, and ...

    read more

    We started Legal Draft Beer Company because the great state of Texas simply doesn’t have enough great craft beer. We’re here to help. Our beers are brewed with care and attention to detail by our German Brewmaster with the finest ingredients available, and are meant to stand up with the best beers in our state, our nation, and the world. We hope you’ll enjoy them with your family and friends in our taproom and beer garden, or at your favorite watering hole.

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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

  • Saint Arnold Brewing Company Fancy Lawnmower
  • Saint Arnold Brewing Company Fancy Lawnmower

    Style

    German Style Kolsch

    Category

    German Style Kolsch

    IBU

    20

    ABV

    4.90

    Saint Arnold Brewing Company Fancy Lawnmower

    "A true German-style Kölsch. Originally brewed in Cologne, this beer is crisp and refreshing, yet has a sweet malty body that is balanced by a complex, citrus hop character. Multiple additions of German Hallertauer hops are used to achieve this delicate flavor. We use ...

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    "A true German-style Kölsch. Originally brewed in Cologne, this beer is crisp and refreshing, yet has a sweet malty body that is balanced by a complex, citrus hop character. Multiple additions of German Hallertauer hops are used to achieve this delicate flavor. We use a special Kölsch yeast, an ale yeast that ferments at lager temperatures, to yield the slightly fruity, clean flavor of this beer. Fancy Lawnmower Beer is a world class brew yet light enough to be enjoyed by Texans after strenuous activities, like mowing the lawn." Commercial Description

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    Style:
    German Style Kolsch

    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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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    1 - 2 / Pale Straw

    Original Gravity

    11.400 plato

    Final Gravity

    None plato

    Hops

    Hallertau +

    Flavor: Very smooth and earthy

    Aroma: Earthy noble aroma. Mild but spicy and pleasant

    Alpha Acids: 3.5 - 5.5%                   

    Beta Acids: 3 - 4%                

    Aroma

    Hersbruker-German +

    Flavor: Smooth and earthy. Not very harsh bitterness

    Aroma: Mild earthy and herbal

    Alpha Acids: 2 - 5%                         

    Beta Acids: 2.5 - 6%             

    Aroma

    Malt Variety

  • Bakfish Brewing Fish Face Tang
  • Bakfish Brewing Fish Face Tang

    Style

    Fruited Gose

    Category

    Fruited Gose

    IBU

    None

    ABV

    5.00

    Bakfish Brewing Fish Face Tang

    Style:
    Fruited Gose

    Brewery:
    Bakfish Brewing

    1231 Broadway St
    Pearland , TX 77581

    https://www.bakfishbrewing.com/

    BAKFISH Brewing started when a couple of good friends, Brian and Kris, who shared a passion for quality craft beer, decided to take a leap of faith and quit their jobs to pursue their dream.

     

    BAKFISH Brewing Co. is the first of its kind in ...

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    BAKFISH Brewing started when a couple of good friends, Brian and Kris, who shared a passion for quality craft beer, decided to take a leap of faith and quit their jobs to pursue their dream.

     

    BAKFISH Brewing Co. is the first of its kind in Pearland, TX. We brew and serve our craft beer onsite. We have a 2,000 square foot air conditioned tap room and a large covered patio. Guests can enjoy fresh beer while playing games, watching TV or just hanging out. We are family and dog friendly. We do not serve food, however, you may bring your own or try one of the rotating food trucks that may be onsite. Growler fills and cans are available to go.

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    Glassware

    Sour

    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.

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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 ...

    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

  • Van Steenberge Gulden Draak
  • Van Steenberge Gulden Draak

    Style

    Belgian Strong Dark

    Category

    Belgian Strong Dark

    IBU

    None

    ABV

    10.50

    Van Steenberge Gulden Draak

    "

    Did you know the Gulden Draak (Golden Dragon) owes its name to the gilded statue on top of the Belfry in Ghent?

    The legend says the gilded dragon first featured on the prow of the ship with which the Norwegian king Sigrid Magnusson left on ...

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    "

    Did you know the Gulden Draak (Golden Dragon) owes its name to the gilded statue on top of the Belfry in Ghent?

    The legend says the gilded dragon first featured on the prow of the ship with which the Norwegian king Sigrid Magnusson left on a crusade in 1111. He offered the statue to the emperor of Constantinople (the current Istanbul) to put it on the cupola of the Aya Sophia. Some hundred years later, the Flemish count Baldwin IX had the showpiece transported to our regions. Here, the Norwegian dragon ended up in the hands of Bruges. After the battle on the field of Beverhout in 1382, the inhabitants of Ghent took the dragon as war booty and put it on top of their Belfry. In the Belfry all communal charters were kept. The dragon had to protect these documents and it was also the symbol of the freedom and might of the city.

    Such an imposing symbol that has lasted for over 6 centuries needs an equally imposing beer. Like the dragon shines at the top of the city, the Gulden Draak is part of the international top of beers. It is a dark triple, which in itself makes it an exceptional beer. But it is the complex taste with hints of caramel, roasted malt and coffee in combination with the creamy hazel head that makes it unique. It is a beer that is worthy of its name.

    Like the other special beers of the Brewery Van Steenberge, Gulden Draak is a high fermentation beer with secondary fermentation. For the secondary fermentation, wine yeast is used. This also contributes to the unparalleled taste.

    And of course, a unique beer deserves a unique presentation. That’s why Gulden Draak is presented in a white bottle. The white bottle, the black banner, the golden dragon and the red letters, constitute a stylish result that has no equal among the many Belgian special beers.

    Gulden Draak can be drunk as an aperitif or dessert, or whenever you have the time to sit back and relax. But this barley wine is also perfect with and in stews, especially the Ghent variety. It is also a plus in sauces for red meat, such as a bordelaise. It is particularly suited as a dessert beer, especially in combination with dark chocolate." -Commercial Description

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    Style:
    Belgian Strong Dark

    Brewery:
    Van Steenberge

    Lindenlaan 25
    Ertvelde, B-9940

    http://www.vansteenberge.com/en/

    Like many others of its kind, this brewery originated from a ploughland farm, that was also engaged in brewing beer for its own consumption. The first time this brewery was mentioned on paper was in 1784 under the name of "Brouwerij De Peer." It is ...

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    Like many others of its kind, this brewery originated from a ploughland farm, that was also engaged in brewing beer for its own consumption. The first time this brewery was mentioned on paper was in 1784 under the name of "Brouwerij De Peer." It is very likely however, that there had been a brewery long before that time but that the farmer, John Baptist De Bruin, a native of the village 'St. Kruis Winkel' which is located not too far from the brewery, did not leave any written documents behind until that point in time.

    Gradually, brewing became the farm's main pursuit and eventually all agricultural activities were abandoned between the two World Wars. After John Baptist's death, his widow, Angelina Petronella Schelfout, continued the business. From 1876 on, her nephew Jozef Schelfout gave her a helping hand. The brewery was extended with a malting house and a hops field. Indeed, many inhabitants of Ertvelde, the village where the brewery is located, can remember the two-acres field that belonged to the brewery.

    Jozef Schelfout's daughter, Magaretha, married Paul van Steenberge, who became mayor of Ertvelde and even Senator in the Belgian Parliament. It was Paul, who eventually changed the brewery's name into "Brouwerij Bios," Bios meaning life. The beer in stock was labeled "Bios": it was a mixture of young beer weakened with a two year old brew. This style of beer today is called: old Brown. The brewer named the beer "Vlaamse Bourgogne" (Flemisch Burgundy), a proper name for such fine quality beer.

    In order to comply with changes in common taste, bottom fermentation was introduced. A new brand was born: "Leute Bock", (Leute = Joy) but a commercial name seemed more suitable, and it became SPARTA PILS. The feasibility of this rather expensive switch to lager, depended entirely on the enormous success of the Flemish Burgundy that paid for the investment: better cooling, new lagering tanks in aluminum. On top of that, the old fashioned barrels were to be replaced by glass bottles!

    After WW I, the brewery started the production of lemonade. Mr. Jozef Van Steenberge (son of Paul and brewer till 1990) shepherded his business through the crisis of WW II. A war that unfortunately meant the end of hundreds of Flemish village breweries.

    Due to the prospering of regional beers, the brewery knew a tremendous uplift. In 1978, the brewery was able to get hold of the recipe and yeasts from the Augustiner monks in Gent, who decided to stop brewing and license the beer out to the Van Steenberge brewery. The brew-engineer at that time, Mr. De Vroe, refined the AUGUSTIJN ale, and turned it into the show-piece of de Van Steenberge brewery. Today, this beer and other special artisanal beers like the Piraat, Gulden Draak, Bruegel and Bornem, all of top-fermentation, make the brewery grow continuously.

    In 1990, Mr. Paul Van Steenberge (Joseph's son) took over the mash staff and the brewery. Enormous investments allowed the brewery to follow the technological evolution closely. By the end of 1992, this resulted in the installation of a completely computerized and automated brewery: a real masterpiece. The first in Belgium at that time.

    Where is the brewery today? Last year they produced about 35,000 barrels (50,000 HL) of beer with 31 people. Most of the production is sold in Belgium. The export brings the beer all over the world. The top export market is Italy, followed by Holland and the USA. Then comes France, Spain, Switzerland, Germany and other countries.

    The mission of the brewery is to brew an exceptional world class beer product, and to stay independent.

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    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    23.000 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 ...

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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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    Glassware

    Pilsner

    Bottle Size

    SRM Value / Color

    3 - 3 / Straw

    Original Gravity

    12.900 plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Back Pew Brewing Hyper Light
  • Back Pew Brewing Hyper Light

    Style

    American Lager

    Category

    American Lager

    IBU

    14

    ABV

    4.20

    Back Pew Brewing Hyper Light

    4.2%, 95 Calories, and 2.6 Grams of carbs, this won't fill you up and let you keep drinking all day at the lake, river, or on the porch, this will let you go all day and night. 

    4.2%, 95 Calories, and 2.6 Grams of carbs, this won't fill you up and let you keep drinking all day at the lake, river, or on the porch, this will let you go all day and night. 

    read less

    Style:
    American Lager

    Brewery:
    Back Pew Brewing

    26452 Sorters McClellan Rd
    Porter, TX 77365

    http://www.backpewbrewing.com/

    For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and ...

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    For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and fill with the sound of prayers.

    Though church folk are known for following tradition, we beer guys aren’t so easily defined. We seek inspiration from sources strange and fantastic, and we passionately brew our beers with creative characters and daring twists.

    We are the ones who do things differently, because it’s the only way we know. We are the misfits, the ones who don’t do things by the book, the ones who spurn convention, the ones who occupy the back pew. 

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    Glassware

    Pilsner

    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 ...

    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

  • Nola Brewing Company Irish Channel
  • Nola Brewing Company Irish Channel

    Style

    American Stout

    Category

    American Stout

    IBU

    41

    ABV

    6.80

    Nola Brewing Company Irish Channel

    American style stout that has sweet malt flavors of caramel and chocolate, complimented by a crisp bitterness produced by roasted barley and American Hops. The complex malt bill of pale and roasted malts result in this well balanced stout that is smooth, rich, and dark.

    American style stout that has sweet malt flavors of caramel and chocolate, complimented by a crisp bitterness produced by roasted barley and American Hops. The complex malt bill of pale and roasted malts result in this well balanced stout that is smooth, rich, and dark.

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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:
    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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    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    40 - 50 / Black

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Avery Brewing Company Kaiser
  • Avery Brewing Company Kaiser

    Style

    Oktoberfest/Marzen

    Category

    Oktoberfest/Marzen

    IBU

    24

    ABV

    9.50

    Avery Brewing Company Kaiser

    "The Kaiser once said, “Give me a woman who loves beer and I will conquer the world.” If the Kaiser and his significant other had tipped this bottle, we’d all be “sprechenden Deutsch!” We took all that is good in a traditional Oktoberfest – gorgeous ...

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    "The Kaiser once said, “Give me a woman who loves beer and I will conquer the world.” If the Kaiser and his significant other had tipped this bottle, we’d all be “sprechenden Deutsch!” We took all that is good in a traditional Oktoberfest – gorgeous, deep copper sheen, massive malty backbone and spicy, floral, pungent noble hops – then intensified each into this, an Imperial Oktoberfest.

    The Kaiser is the third installment in our Dictator Series." 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.

    read less

    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

    Snifter

    Bottle Size

    SRM Value / Color

    12 - 14 / Medium Amber

    Original Gravity

    1.085 gravity

    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

    Hersbruker-German +

    Flavor: Smooth and earthy. Not very harsh bitterness

    Aroma: Mild earthy and herbal

    Alpha Acids: 2 - 5%                         

    Beta Acids: 2.5 - 6%             

    Aroma

    Tettnang (German) +

    Flavor: Noble spiciness with some clean subtle floral notes.

    Aroma: Unique floral spiciness with some earthy tones.

    Alpha Acids: 3 - 6%                         

    Beta Acids: 3 - 5%                

    Dual Purpose

    Malt Variety

    2-Row Malt +

    Munich +

    Vienna +

  • Back Pew Brewing Kingsbrau
  • Back Pew Brewing Kingsbrau

    Style

    Festbier

    Category

    Festbier

    IBU

    22

    ABV

    6.30

    Back Pew Brewing Kingsbrau

    Style:
    Festbier

    Brewery:
    Back Pew Brewing

    26452 Sorters McClellan Rd
    Porter, TX 77365

    http://www.backpewbrewing.com/

    For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and ...

    read more

    For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and fill with the sound of prayers.

    Though church folk are known for following tradition, we beer guys aren’t so easily defined. We seek inspiration from sources strange and fantastic, and we passionately brew our beers with creative characters and daring twists.

    We are the ones who do things differently, because it’s the only way we know. We are the misfits, the ones who don’t do things by the book, the ones who spurn convention, the ones who occupy the back pew. 

    read less

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Yuengling Lager
  • Yuengling Lager

    Style

    Amber Ale

    Category

    Amber Ale

    IBU

    16

    ABV

    4.50

    Yuengling Lager

    Style:
    Amber Ale

    Brewery:
    Yuengling

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Legal Draft Beer Company Lawktoberfest
  • Legal Draft Beer Company Lawktoberfest

    Style

    Oktoberfest/Marzen

    Category

    Oktoberfest/Marzen

    IBU

    None

    ABV

    5.20

    Legal Draft Beer Company Lawktoberfest

    Classic Bavarian style Oktoberfest, with a hint of orange in its clear body, a slight toast of malt, and a crisp finish

    Classic Bavarian style Oktoberfest, with a hint of orange in its clear body, a slight toast of malt, and a crisp finish

    read less

    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 ...

    read more

    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.

    read less

    Brewery:
    Legal Draft Beer Company

    500 E Division st
    Arlington, TX 76011

    http://www.legaldraftbeer.com/

    We started Legal Draft Beer Company because the great state of Texas simply doesn’t have enough great craft beer. We’re here to help. Our beers are brewed with care and attention to detail by our German Brewmaster with the finest ingredients available, and ...

    read more

    We started Legal Draft Beer Company because the great state of Texas simply doesn’t have enough great craft beer. We’re here to help. Our beers are brewed with care and attention to detail by our German Brewmaster with the finest ingredients available, and are meant to stand up with the best beers in our state, our nation, and the world. We hope you’ll enjoy them with your family and friends in our taproom and beer garden, or at your favorite watering hole.

    read less

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Manhattan Project Beer Company Leona Tiger's Blood
  • Manhattan Project Beer Company Leona Tiger's Blood

    Style

    Fruited Berliner Weisse

    Category

    Fruited Berliner Weisse

    IBU

    0

    ABV

    5.20

    Manhattan Project Beer Company Leona Tiger's Blood

    Style:
    Fruited Berliner Weisse

    Brewery:
    Manhattan Project Beer Company

    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Maine Beer Co. Lunch
  • Maine Beer Co. Lunch

    Style

    IPA

    Category

    IPA

    IBU

    None

    ABV

    7.00

    Maine Beer Co. Lunch

    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:
    Maine Beer Co.

    Glassware

    Snifter

    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

  • Destihl Brewery Lynnbrook
  • Destihl Brewery Lynnbrook

    Style

    Berliner Weisse

    Category

    Berliner Weisse

    IBU

    4

    ABV

    4.20

    Destihl Brewery Lynnbrook

    Lynnbrook, named after our founder's family farm, is a wild Berliner-style Weisse with raspberries added. The result is a refreshing, fuchsia-colored beer with an aroma of raspberry-lemon giving way to hints of brie with subtle lemon and yogurt-like flavors supported by tart, fresh raspberries ...

    read more

    Lynnbrook, named after our founder's family farm, is a wild Berliner-style Weisse with raspberries added. The result is a refreshing, fuchsia-colored beer with an aroma of raspberry-lemon giving way to hints of brie with subtle lemon and yogurt-like flavors supported by tart, fresh raspberries and underlying lactic sourness.  

    read less

    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 ...

    read more

    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:
    Destihl Brewery

    1616 General Electric (G.E.) Road, Unit #1
    Bloomington, IL 61704

    http://www.destihlbrewery.com/

    DESTIHL Brewery is located in the G.E. Warehouses just off of Veterans Parkway and General Electric (G.E.) Road in Bloomington, IL.  The 20,000-square-foot production brewery is situated just half a mile from their first gastrobrewpub location in Normal, IL.      

    The production brewery ...

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    DESTIHL Brewery is located in the G.E. Warehouses just off of Veterans Parkway and General Electric (G.E.) Road in Bloomington, IL.  The 20,000-square-foot production brewery is situated just half a mile from their first gastrobrewpub location in Normal, IL.      

    The production brewery features a 25 barrel (BBL), four vessel, steam-heated Saaz Brewhouse capable of producing over 20,000 barrels a year.  Currently they are operating with a 15,000 barrel annual fermentation capacity utilizing eight 60 barrel (BBL) fermenters, five 30 BBL fermenters, two 60 BBL and two 30 BBL brite tanks and a 60,000 lbs. malt silo. Their 5,000 sq ft. beer cellar is presently storing over 300 oak barrels (a mix of former California wine barrels and also bourbon barrels), plus a 33 hectoliter (871 gallon) oak foudre and two 45 hectoliter (1,188 gallon) oak foudres (each received directly from France).  The cellar has enough vertical space for over 100,000 cu. ft. of barrel aging, with the bulk of it used for their renowned sour beer program.  On the packaging side, they have an automated canning line manufactured by Cask Brewing Systems. They have recently added an Italian bottling line for bottling our Saint Dekkera Reserve Sour Ales and other specialty releases. This rotary, 6-head rinser/filler with labeler (fills 600-1,000 bottles per hour, or 10-16 bpm).

    The Destihl brewery concept was first brewed up in a five gallon batch of beer made by CEO & Brewmaster, Matt Potts, in a homebrew kit given to him by his wife, Lyn, for Christmas in 1995.  Matt's passion for craft beer started in the summer of 1991, before he entered law school, although brewing beer was in his blood as evidenced by bottles of homebrew made by his grandfather over 35 years ago which still remain in his family's farmhouse built in 1865.  After practicing law for over 11 years, Matt decided it was time for a career change, so he traded in his briefcase for a mash paddle, went to brewing school and opened the first DESTIHL Restaurant & Brew Works in 2007 with a team of people dedicated to only the best beer, food and service.
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    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

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    Hops

    Malt Variety

  • Buffalo Bayou Brewing Co. Mango Crush City
  • Buffalo Bayou Brewing Co. Mango Crush City

    Style

    Fruited IPA

    Category

    Fruited IPA

    IBU

    70

    ABV

    7.50

    Buffalo Bayou Brewing Co. Mango Crush City

    Style:
    Fruited IPA

    Brewery:
    Buffalo Bayou Brewing Co.

    5301 Nolda Street
    Houston, TX 77007

    http://www.buffbrew.com/

    Buffalo Bayou Brewery was founded in 2012 in Houston by Rassul Zarinfar, a Harvard MBA with experience in beer distribution, and brewer Ryan Robertson. The brewery honors the Houston community by incorporating local ingredients from farms and nearby vendors.

    Buff Brew's Heritage Series combines ...

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    Buffalo Bayou Brewery was founded in 2012 in Houston by Rassul Zarinfar, a Harvard MBA with experience in beer distribution, and brewer Ryan Robertson. The brewery honors the Houston community by incorporating local ingredients from farms and nearby vendors.

    Buff Brew's Heritage Series combines classical brewing techniques and rich Houston flavors, inspired by the history of Houston. Traditional recipes are transformed and redefined as vintage flavors are combined in new ways. The flagship beer of the Heritage Series is 1836, described as a "copper ale," named after Houston's founding year.  The beer is a combination of sweet and toasty Victory malts and earthy, woody, floral American hops. 

    Single batch and anti-session, the Secessionist Series of beers are tributes to the revolutionary acts of sedition of Houston's mutineers. The ambitious and boundary-pushing ingredients are inspired by the city's most challenging conditions. 

    The brewery is located in central Houston in the Heights neighborhood and offers brewery tours on Saturdays. 

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

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  • No Label Brewing Co. Mango Milkshake
  • No Label Brewing Co. Mango Milkshake

    Style

    IPA

    Category

    IPA

    IBU

    55

    ABV

    6.70

    No Label Brewing Co. Mango Milkshake

    Very hazy gold color, reminiscent of fruit juice, white head. Bright fruity and sweet aroma, dominated by mango and vanilla, with a candied tropical fruit background. First sip gives an up-front citrus and sweet fleshy fruit flavor with a note of bitter orange zest, tart ...

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    Very hazy gold color, reminiscent of fruit juice, white head. Bright fruity and sweet aroma, dominated by mango and vanilla, with a candied tropical fruit background. First sip gives an up-front citrus and sweet fleshy fruit flavor with a note of bitter orange zest, tart pineapple and a mild hop bitterness that fades rapidly with a distinctly vanilla-sweet finish. The lactose adds an extra smooth and creamy layer to an already soft and fluffy texture in this specialty NEIPA style.

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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:
    No Label Brewing Co.

    5351 1st. Street
    Katy, TX 77493

    http://nolabelbrew.com/

    No Label Brewing Co. was founded in 2009 by Brian Royo and his family in Katy, Texas (west of Houston). Brian was an avid homebrewer, and he and his family decided to take the plunge and start their own brewery. 

    There are two versions to ...

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    No Label Brewing Co. was founded in 2009 by Brian Royo and his family in Katy, Texas (west of Houston). Brian was an avid homebrewer, and he and his family decided to take the plunge and start their own brewery. 

    There are two versions to the story of the No Label name. The first: Brian was peeling the label off a bottle and thought, “Hey, there is no label on this beer bottle.” The second: the Royos wanted the name to reflect the family as a whole. Each owner, each person, is unique so finding a name that represents everyone was proving difficult. After trying several other names, they decided that “No Label” best represented how their personalities and beers are too unique to be labeled or classified.

    No Label Brewing Co.’s first home was an old empty rice silo in Old Town Katy. They hosted small tastings for family and friends, who told their families and friends, and the numbers began to grow.

    No Label is open every Friday from 4-7pm selling pints of No Label--$3 regular brews and $4 seasonal/one-offs. They hold Saturday tastings at the brewery from 12 pm to 3 pm.

    No Label brews five year-round beers and three seasonals. 

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    Glassware

    Tulip

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    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

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    Malt Variety

  • Avery Brewing Company Mephistopheles
  • Avery Brewing Company Mephistopheles

    Style

    Barrel Aged Imperial Stout

    Category

    Barrel Aged Imperial Stout

    IBU

    None

    ABV

    15.00

    Avery Brewing Company Mephistopheles

    Style:
    Barrel Aged Imperial Stout

    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

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

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    Malt Variety

  • Texas Beer Company Oktaylorfest
  • Texas Beer Company Oktaylorfest

    Style

    Marzen

    Category

    Marzen

    IBU

    0

    ABV

    6.00

    Texas Beer Company Oktaylorfest

    Style:
    Marzen

    Brewery:
    Texas Beer Company

    Glassware

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

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    None plato

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    Malt Variety

  • Galveston Island Brewing Oktoberfest
  • Galveston Island Brewing Oktoberfest

    Style

    Oktoberfest/Marzen

    Category

    Oktoberfest/Marzen

    IBU

    22

    ABV

    5.40

    Galveston Island Brewing Oktoberfest

    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:
    Galveston Island Brewing

    Glassware

    Tulip

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    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

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    Malt Variety

  • Hanssens Artisanaal Oud Kriek
  • Hanssens Artisanaal Oud Kriek

    Style

    Lambic

    Category

    Lambic

    IBU

    None

    ABV

    6.00

    Hanssens Artisanaal Oud Kriek

    Big Bright Lemony Tartness with Sour Cherry Flavor

    Big Bright Lemony Tartness with Sour Cherry Flavor

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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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    Glassware

    Snifter

    Bottle Size

    375mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

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    Malt Variety

  • Blue Owl Brewing Peach Cobbler Gose
  • Blue Owl Brewing Peach Cobbler Gose

    Style

    Fruited Gose

    Category

    Fruited Gose

    IBU

    50

    ABV

    3.40

    Blue Owl Brewing Peach Cobbler Gose

    Style:
    Fruited Gose

    Brewery:
    Blue Owl Brewing

    2400 East Cesar Chavez St. #300
    Austin, TX 78702

    http://blueowlbrewing.com/

    We’re dedicated to the craft of sour-mashing your favorite beer styles.
    Not because nobody else has done it, but because we think you’ll like it.

    We’re dedicated to the craft of sour-mashing your favorite beer styles.
    Not because nobody else has done it, but because we think you’ll like it.

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    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • (512) Brewing Company Pecan Porter
  • (512) Brewing Company Pecan Porter

    Style

    American Porter

    Category

    American Porter

    IBU

    30

    ABV

    6.80

    (512) Brewing Company Pecan Porter

    "Nearly black in color, (512) Pecan Porter is made with Organic US 2-row and copious amounts of Crystal malt, along with Baird’s Chocolate and Black malts. Its full body and malty sweetness are balanced with subtle pecan aroma and flavor from locally grown pecans ...

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    "Nearly black in color, (512) Pecan Porter is made with Organic US 2-row and copious amounts of Crystal malt, along with Baird’s Chocolate and Black malts. Its full body and malty sweetness are balanced with subtle pecan aroma and flavor from locally grown pecans. Yet another true Austin original!" Commercial Description

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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:
    (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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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    30 - 39 / Deep Brown

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    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

    Malt Variety

    2-Row Malt +

    Chocolate +

    Crystal +

    De-Bittered Black Malt +

  • Toppling Goliath Pseudo Sue
  • Toppling Goliath Pseudo Sue

    Style

    American Pale Ale

    Category

    American Pale Ale

    IBU

    45

    ABV

    5.80

    Toppling Goliath Pseudo Sue

    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:
    Toppling Goliath

    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Prairie Artisan Ales Rainbow Sherbert
  • Prairie Artisan Ales Rainbow Sherbert

    Style

    Fruited Sour

    Category

    Fruited Sour

    IBU

    None

    ABV

    5.20

    Prairie Artisan Ales Rainbow Sherbert

    Summer forward sour ale with raspberry, pineapple and orange.

    Summer forward sour ale with raspberry, pineapple and orange.

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    Style:
    Fruited Sour

    Brewery:
    Prairie Artisan Ales

    1803B S 49th W Ave
    Tulsa, OK 74107

    http://prairieales.com/

    Prairie Artisan Ales is a relatively new brewery, founded in 2012 by brothers Chase and Colin Healey in Tulsa, Oklahoma. The Healeys chose the name Prairie Artisan Ales to convey their local roots, but they didn't want it so local that it limited them ...

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    Prairie Artisan Ales is a relatively new brewery, founded in 2012 by brothers Chase and Colin Healey in Tulsa, Oklahoma. The Healeys chose the name Prairie Artisan Ales to convey their local roots, but they didn't want it so local that it limited them. To them, Prairie is a product that represents Oklahoma and the Midwest to the rest of world. 

    Prior to starting Prairie, Chase was the head brewer at COOP Ale Works. Colin is an artist who now designs the all of the art and labels for the company. 

    The brothers launched a successful Kickstarter campaign that raised about $23,000 to buy equipment for their brewery. And Prairie continues to grow. 

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    Glassware

    Sour

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Back Pew Brewing Shiny
  • Back Pew Brewing Shiny

    Style

    Imperial IPA

    Category

    Imperial IPA

    IBU

    20

    ABV

    8.70

    Back Pew Brewing Shiny

    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. 
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    Brewery:
    Back Pew Brewing

    26452 Sorters McClellan Rd
    Porter, TX 77365

    http://www.backpewbrewing.com/

    For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and ...

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    For many years, the building that occupied 26452 Sorters McClellan Road in Porter, Texas was a very different type of establishment. Though today the brewery bustles with machinery and fills with the aromas of beer, this old church building used to house a congregation and fill with the sound of prayers.

    Though church folk are known for following tradition, we beer guys aren’t so easily defined. We seek inspiration from sources strange and fantastic, and we passionately brew our beers with creative characters and daring twists.

    We are the ones who do things differently, because it’s the only way we know. We are the misfits, the ones who don’t do things by the book, the ones who spurn convention, the ones who occupy the back pew. 

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    Glassware

    Snifter

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Boulevard Brewing Tank 7
  • Boulevard Brewing Tank 7

    Style

    Saison

    Category

    Saison

    IBU

    38

    ABV

    8.50

    Boulevard Brewing Tank 7

    "Most breweries have at least one piece of equipment that’s just a bit persnickety. Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the ...

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    "Most breweries have at least one piece of equipment that’s just a bit persnickety. Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the perfect combination of elements came together in that very vessel. You could call it fate, but they called it Tank 7, and so it is. Beginning with a big surge of fruity aromatics and grapefruit-hoppy notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry finish." Commercial Description

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    Style:
    Saison

    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

    Tulip

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    17.300 plato

    Final Gravity

    2.500 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

    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

    Magnum +

    Flavor: Clean bittering hop flavor

    Aroma: No distinct aroma characteristics

    Alpha Acids: 10 - 14%                     

    Beta Acids: 4.5 - 7%             

    Bittering 

    Malt Variety

    Pale Malt +

    Wheat +

  • Revolver Texas Haze Pineapple IPA
  • Revolver Texas Haze Pineapple IPA

    Style

    Fruited IPA

    Category

    Fruited IPA

    IBU

    0

    ABV

    5.50

    Revolver Texas Haze Pineapple IPA

    Style:
    Fruited IPA

    Brewery:
    Revolver

    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Alvinne The Oak Melchior Special Edition Pur Sang
  • Alvinne The Oak Melchior Special Edition Pur Sang

    Style

    Belgian Strong Pale

    Category

    Belgian Strong Pale

    IBU

    None

    ABV

    11.00

    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 ...

    read more

    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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    Glassware

    Bottle Size

    500mL

    SRM Value / Color

    In determination ...

    Original Gravity

    None plato

    Final Gravity

    None plato

    Hops

    Malt Variety

  • Lone Pint Brewery Yellow Rose
  • Lone Pint Brewery Yellow Rose

    Style

    IPA

    Category

    IPA

    IBU

    62

    ABV

    6.80

    Lone Pint Brewery Yellow Rose

    "A SMaSH, Single Malt and Single Hop, IPA using a caboodle (technical term for a large amount of malt) of malt and a new hop released in 2012 called Mosaic (HBC 369). It is a daughter of Simcoe (YCR 14), one of our favorite hops ...

    read more

    "A SMaSH, Single Malt and Single Hop, IPA using a caboodle (technical term for a large amount of malt) of malt and a new hop released in 2012 called Mosaic (HBC 369). It is a daughter of Simcoe (YCR 14), one of our favorite hops. Whole cone Mosaic is used for bittering, flavoring, and aroma in the kettle; it is also massively dry hopped. The beer is named after a Texas Heroine.

    Tasting notes: chalk-white head with a very clean malt backbone. The hops impart strong grapefruit, pineapple, and blueberry flavor and aroma. A strong beer that is extremely quaffable." 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 ...
    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:
    Lone Pint Brewery

    507 Commerce Street
    Magnolia, TX 77355

    http://lonepint.com/index.php

    This family-owned brewery was founded in 2013 in Magnolia, north of Houston, by Trevor Brown, his sister Heather Bolla and Bolla's boyfriend Blake Niederhofer.They bought a former auto-body shop in downtown Magnolia in early 2012, gutted it and put in a 30-barrel brewing ...

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    This family-owned brewery was founded in 2013 in Magnolia, north of Houston, by Trevor Brown, his sister Heather Bolla and Bolla's boyfriend Blake Niederhofer.They bought a former auto-body shop in downtown Magnolia in early 2012, gutted it and put in a 30-barrel brewing system with two 30-barrel fermenters. 

    Lone Pint uses raw whole cone hops for bittering, flavoring, aroma and dry hopping additions in all of their brews. The brewery is powered by renewable energy, and the spent grain is fed to a local dairy farmer's cows.

    Their lineup of distinctive, hoppy, local Texas ales includes 667 Neighbor of the Beast India pale ale, The Jabberwocky imperial IPA and Yellow Rose, an IPA brewed with the new Mosaic hops (one of Kevin's favorite local beers). Lily & Seamus is an American wheat infused with locally grown citrus, and Gentleman's Relish is an English brown ale.

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    Glassware

    American Pint

    Bottle Size

    SRM Value / Color

    4 - 5 / Pale Gold

    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