1100 Westheimer | Houston, Texas

Monday – Friday
3:00 PM – 2:00 AM

Saturday – Sunday
11:00 AM – 2:00 AM

Happy Hour:
Daily 3:00 – 6:30 PM

Happy Hour Special:
30 beers for $3 each



Beer List

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

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

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

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


View Bottle List PDF

FILTER BEERS

By Category

By Style

By Availability

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

Glassware

Snifter

Bottle Size

275mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

J.W. Lee's 2001 Harvest Ale

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

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

read less

Style:
English Barley Wine

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

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

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

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

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

Brewery:
J.W. Lee's

Greengate Brewery
Middleton Junction, England M24 2AX

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

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

read more

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

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

read less
Mikkeller 2010 Big Worse American Barley Wine The Brown Note None 12.00
Mikkeller 2010 Big Worse American Barley Wine The Brown Note None 12.00

Glassware

Snifter

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Centennial +

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

Aroma: Grapefruit and herbal notes.

Alpha Acids: 9.5 - 11.5%     

Beta Acids: 3.5 - 4.5%                      

Dual Purpose

Nugget +

Flavor: Clean strong bitterness with some herbal notes.

Aroma: Spicy and herbal with very strong aroma.

Alpha Acids: 12 - 15%                     

Beta Acids: 4 - 6%                

Dual Purpose

Malt Variety

Pilsner +

Mikkeller 2010 Big Worse

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

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

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:
Mikkeller

Vesterbrogade 20, 1.TH
Copenhagen, 1620

http://mikkeller.dk/

Mikkeller is a microbrewery founded in 2006 in Copenhagen, Denmark that is based on the so-called "phantom" or "gypsy" ethos; that is, the company does not operate an official brewery and, instead, collaborates with other brewers to produce their recipes or experimental one-off brews. 

The ...

read more

Mikkeller is a microbrewery founded in 2006 in Copenhagen, Denmark that is based on the so-called "phantom" or "gypsy" ethos; that is, the company does not operate an official brewery and, instead, collaborates with other brewers to produce their recipes or experimental one-off brews. 

The brewery was founded by two home brewers: Mikkel Borg Bjergsø, a high school teacher, and journalist Kristian Klarup Keller. Both sought to introduce their home-brewed beer to the public and to "challenge beer friends with intense new tastes", drawing inspiration from the American breweries that "aren't afraid to play and break all the rules".

Mikkeller also runs various bars and eateries around the world. 

read less
Aecht Schlenkerla Rauchbier 2010 Dopplebock Rauchbier The Brown Note 40 8.00
Aecht Schlenkerla Rauchbier 2010 Dopplebock Rauchbier The Brown Note 40 8.00

Glassware

Bottle Size

500mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Aecht Schlenkerla Rauchbier 2010 Dopplebock

Caramel Sweetness mixed with a Hint of Smokey Flavor

Caramel Sweetness mixed with a Hint of Smokey Flavor

read less

Style:
Rauchbier

Brewery:
Aecht Schlenkerla Rauchbier

Dominikanerstrasse 6
Bamberg, 96049

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

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

Its smoky flavor is achieved by exposing the ...

read more

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

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

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
Ranger Creek Brewing and Distilling 2010 La Bestia Ameable Belgian Style Strong Dark The Brown Note 25 9.40
Ranger Creek Brewing and Distilling 2010 La Bestia Ameable Belgian Style Strong Dark The Brown Note 25 9.40

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

21.000 plato

Final Gravity

None plato

Hops

Malt Variety

Ranger Creek Brewing and Distilling 2010 La Bestia Ameable

deep berry and fig with cinnamon, nutmeg, and black pepper spicy notes, 

deep berry and fig with cinnamon, nutmeg, and black pepper spicy notes, 

read less

Style:
Belgian Style Strong Dark

Brewery:
Ranger Creek Brewing and Distilling

4834 Whirlwind Dr.
San Antonio, TX 78217

http://www.drinkrangercreek.com/

Ranger Creek is a combined brewery/distillery proudly located in San Antonio, TX. We make beer and whiskey in our “brewstillery”, and we make it by hand one batch at a time with lots of love and attention. We like to focus on the relationship ...

read more

Ranger Creek is a combined brewery/distillery proudly located in San Antonio, TX. We make beer and whiskey in our “brewstillery”, and we make it by hand one batch at a time with lots of love and attention. We like to focus on the relationship between beer and whiskey. As a combined operation, we can do things to highlight this relationship that no one else can, like age our own beer in our own bourbon barrels and distill our beers into whiskeys. We also use much of the same equipment to make both our beer and our whiskey, and we can do this because there are a lot of similarities between the two processes. It’s actually really cool to see, and we invite you to come take a tour and learn about it for yourself.

TJ, Dennis, and Mark met coming out of business school while working for the same San Antonio corporation. They quickly realized that they were three guys with a passion for beer and whiskey, entrepreneurial ambition, and a growing discontent for corporate life. They joined the UFO club at the Flying Saucer and started discussing business ideas. They started homebrewing together. It was pretty fun.

“Let’s start a brewery”, they said. “We love beer, and as the 7th largest city in the U.S. with a rich brewing heritage, San Antonio seems to deserve a proper microbrewery.” So they started writing their microbrewery business plan.

“No wait, let’s start a distillery”, they said. “We love whiskey, and Texans will love to drink a whiskey made in Texas. Plus, the craft distilling movement is about to explode.” So they started writing their microdistillery business plan.

“Hold on, what about the brewery? Here’s an idea. Let’s do both! We love beer, we love whiskey, and it turns out that a lot of people are pretty excited about local beer and local whiskey. Plus, it makes pretty good business sense.”

And with two business plans already mostly written, things started to click. We set up the business, raised some money (thanks, Chase!), ordered our equipment from Bavarian Holstein, started making test batches, found a building, and turned this Ranger Creek idea into a pretty cool business that we are excited about.

read less
Baladin 2010 Lune English Barley Wine By The Glass None 11.50
Baladin 2010 Lune English Barley Wine By The Glass None 11.50

Glassware

Snifter

Bottle Size

2oz (By The Glass)

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Baladin 2010 Lune

This is the beer that Teo has dedicated to great white wines. It is made with spelt by “Mulino Marino” and barley from our fields, and is aged in the barrels kept in “Cantina Baladin” which previously contained some of the most excellent Italian wines ...

read more

This is the beer that Teo has dedicated to great white wines. It is made with spelt by “Mulino Marino” and barley from our fields, and is aged in the barrels kept in “Cantina Baladin” which previously contained some of the most excellent Italian wines. A beer that celebrates the combination between two great products of the earth. The following producers have cooperated to the project: Antinori, Di Majo, Fazi Battaglia, La Scolca, Livio Felluga and Monte Rossa.

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:
Baladin

Loc. Prella, 60
Farigliano, Italy 60

http://www.baladin.it/

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in ...

read more

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in Belgium with the help of his friend Jean-Luis Dits from Brasserie à Vapeur (Pipaix – Belgium) and located in an almost “squatted” garage next to the pub, was built using old milk vats. Initially, Baladin only made a few beers and they were only served on tap. However, only one year after opening the brewery, Teo started thinking about bottles and new recipes, which in the meantime are more than 30 (in fact, many more by the time you’ll be reading this…). The goal was immediately clear: making beers with a strong personality - both in terms of taste and image – which would distinguish themselves in the world of catering and gastronomy, both in Italy and today even abroad.

(If you would like to find out more about the founder of Baladin and the milestones which have marked the evolution of the company, visit the Enfant Terrible section or take a look at the pictures under History).

To cut a long story short, a few years after its creation the cellar for the wort fermentation (i.e. the room where the fermenters are located) had to be expanded after the first commercial success. As he could not move the entire facility without compromising the identity of the newborn brewpub, Teo decided to convert a former chicken coop owned by his parents. In order to transport the wort, he even had a “beer duct” built: a 300 m long underground duct connecting the brewery to the cellar.

Years later, the whole brewing system was moved to the “chicken coop”. Its production capacity grew from the initial 500 liters to 1,000 liters. Soon after, the success reached by Baladin required a much larger facility which could brew 2,500 liters (by the way, each system has always been built according to Teo’s specifications, who didn’t want to lose the habit of “engineering” DIY and had to adapt the equipment to the needs of a craft brewery, which was rather new in Italy at the time...). Even the chicken coop became too small, and a larger structure became necessary. The occasion presented itself when a former 2,600 m² aluminum fixture factory at the foot of the Piozzo hill, in the nearby village of Farigliano, became available. The idea was to avoid building from scratch, but rather renovate the available premises without destroying any more green areas.

In January 2012, Baladin became a farm brewery with the intention of becoming responsible for the entire production cycle of its beers, starting of course from the earth and the ingredients needed to make them. The ultimate goal, which can be achieved through the production and sale of Baladin beers, is to support the whole cycle, producing wealth and ethical values at the same time.

The barley malt comes from the fields in Basilicata, while part of the hops comes from an experimental plantation in Piedmont, managed in cooperation with the School for Agricultural Sciences in Cussanio.

We still have not reached full autonomy, but given the current development trend we expect to achieve it in a few years. The Baladin farm brewery works over 2,600 m² covered premises and boasts a yearly production of about 12,000 hectoliters, with over 30 types of beer. In trying to become the first 100% independent craft brewery in the world, we pay great attention to energy self-sufficiency. When it comes to distribution, our beers are sold directly through a distribution company owned by Baladin. The main market is Italy, but the interest of foreign distributors is rapidly pushing the growth of exports to the whole world.

read less
Baladin 2010 Terre English Barley Wine By The Glass None 12.00
Baladin 2010 Terre English Barley Wine By The Glass None 12.00

Glassware

Snifter

Bottle Size

2oz (By The Glass)

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Baladin 2010 Terre

This is the beer that Teo has dedicated to great red wines. Made with “Nerone” rice grown by “Cascina Belvedere” in the Vercelli area and barley from our fields, it is aged in the barrels of “Cantina Baladin”. The following producers have cooperated to the ...

read more

This is the beer that Teo has dedicated to great red wines. Made with “Nerone” rice grown by “Cascina Belvedere” in the Vercelli area and barley from our fields, it is aged in the barrels of “Cantina Baladin”. The following producers have cooperated to the project: Arnaldo Caprai, Borgogno, Cantine Del Notaio, Castellare, Ceci, Conti Di Buscareto, Contini, Cottanera, Di Majo, Donnafugata, Fontanafredda, Marchesi Di Barolo, Masseria Liveli, Fratelli Muratori, Palari, San Patrignano, Sassicaia, Tenuta Podernovo, Tenute Silvio Nardi, Terre Di Balbia, Valle Reale and Vigneti Massa.

 

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:
Baladin

Loc. Prella, 60
Farigliano, Italy 60

http://www.baladin.it/

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in ...

read more

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in Belgium with the help of his friend Jean-Luis Dits from Brasserie à Vapeur (Pipaix – Belgium) and located in an almost “squatted” garage next to the pub, was built using old milk vats. Initially, Baladin only made a few beers and they were only served on tap. However, only one year after opening the brewery, Teo started thinking about bottles and new recipes, which in the meantime are more than 30 (in fact, many more by the time you’ll be reading this…). The goal was immediately clear: making beers with a strong personality - both in terms of taste and image – which would distinguish themselves in the world of catering and gastronomy, both in Italy and today even abroad.

(If you would like to find out more about the founder of Baladin and the milestones which have marked the evolution of the company, visit the Enfant Terrible section or take a look at the pictures under History).

To cut a long story short, a few years after its creation the cellar for the wort fermentation (i.e. the room where the fermenters are located) had to be expanded after the first commercial success. As he could not move the entire facility without compromising the identity of the newborn brewpub, Teo decided to convert a former chicken coop owned by his parents. In order to transport the wort, he even had a “beer duct” built: a 300 m long underground duct connecting the brewery to the cellar.

Years later, the whole brewing system was moved to the “chicken coop”. Its production capacity grew from the initial 500 liters to 1,000 liters. Soon after, the success reached by Baladin required a much larger facility which could brew 2,500 liters (by the way, each system has always been built according to Teo’s specifications, who didn’t want to lose the habit of “engineering” DIY and had to adapt the equipment to the needs of a craft brewery, which was rather new in Italy at the time...). Even the chicken coop became too small, and a larger structure became necessary. The occasion presented itself when a former 2,600 m² aluminum fixture factory at the foot of the Piozzo hill, in the nearby village of Farigliano, became available. The idea was to avoid building from scratch, but rather renovate the available premises without destroying any more green areas.

In January 2012, Baladin became a farm brewery with the intention of becoming responsible for the entire production cycle of its beers, starting of course from the earth and the ingredients needed to make them. The ultimate goal, which can be achieved through the production and sale of Baladin beers, is to support the whole cycle, producing wealth and ethical values at the same time.

The barley malt comes from the fields in Basilicata, while part of the hops comes from an experimental plantation in Piedmont, managed in cooperation with the School for Agricultural Sciences in Cussanio.

We still have not reached full autonomy, but given the current development trend we expect to achieve it in a few years. The Baladin farm brewery works over 2,600 m² covered premises and boasts a yearly production of about 12,000 hectoliters, with over 30 types of beer. In trying to become the first 100% independent craft brewery in the world, we pay great attention to energy self-sufficiency. When it comes to distribution, our beers are sold directly through a distribution company owned by Baladin. The main market is Italy, but the interest of foreign distributors is rapidly pushing the growth of exports to the whole world.

read less
Baladin 2010 Xyuayu Barrel Barrel Aged Barleywine By The Glass None 14.00
Baladin 2010 Xyuayu Barrel Barrel Aged Barleywine By The Glass None 14.00

Glassware

Snifter

Bottle Size

2oz (By The Glass)

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Baladin 2010 Xyuayu Barrel

Xyauyù Barrel is the result of a “wicked idea” of Teo’s and years of research. It is a top-fermented beer which has gone through macrooxidation and has been aged in oak rum barrels to give it scents of dates, caramel and a delicate wooden ...

read more

Xyauyù Barrel is the result of a “wicked idea” of Teo’s and years of research. It is a top-fermented beer which has gone through macrooxidation and has been aged in oak rum barrels to give it scents of dates, caramel and a delicate wooden note. When poured, it has no head and no gas; it has a dark color with copper nuances.

 

read less

Style:
Barrel Aged Barleywine

Brewery:
Baladin

Loc. Prella, 60
Farigliano, Italy 60

http://www.baladin.it/

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in ...

read more

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in Belgium with the help of his friend Jean-Luis Dits from Brasserie à Vapeur (Pipaix – Belgium) and located in an almost “squatted” garage next to the pub, was built using old milk vats. Initially, Baladin only made a few beers and they were only served on tap. However, only one year after opening the brewery, Teo started thinking about bottles and new recipes, which in the meantime are more than 30 (in fact, many more by the time you’ll be reading this…). The goal was immediately clear: making beers with a strong personality - both in terms of taste and image – which would distinguish themselves in the world of catering and gastronomy, both in Italy and today even abroad.

(If you would like to find out more about the founder of Baladin and the milestones which have marked the evolution of the company, visit the Enfant Terrible section or take a look at the pictures under History).

To cut a long story short, a few years after its creation the cellar for the wort fermentation (i.e. the room where the fermenters are located) had to be expanded after the first commercial success. As he could not move the entire facility without compromising the identity of the newborn brewpub, Teo decided to convert a former chicken coop owned by his parents. In order to transport the wort, he even had a “beer duct” built: a 300 m long underground duct connecting the brewery to the cellar.

Years later, the whole brewing system was moved to the “chicken coop”. Its production capacity grew from the initial 500 liters to 1,000 liters. Soon after, the success reached by Baladin required a much larger facility which could brew 2,500 liters (by the way, each system has always been built according to Teo’s specifications, who didn’t want to lose the habit of “engineering” DIY and had to adapt the equipment to the needs of a craft brewery, which was rather new in Italy at the time...). Even the chicken coop became too small, and a larger structure became necessary. The occasion presented itself when a former 2,600 m² aluminum fixture factory at the foot of the Piozzo hill, in the nearby village of Farigliano, became available. The idea was to avoid building from scratch, but rather renovate the available premises without destroying any more green areas.

In January 2012, Baladin became a farm brewery with the intention of becoming responsible for the entire production cycle of its beers, starting of course from the earth and the ingredients needed to make them. The ultimate goal, which can be achieved through the production and sale of Baladin beers, is to support the whole cycle, producing wealth and ethical values at the same time.

The barley malt comes from the fields in Basilicata, while part of the hops comes from an experimental plantation in Piedmont, managed in cooperation with the School for Agricultural Sciences in Cussanio.

We still have not reached full autonomy, but given the current development trend we expect to achieve it in a few years. The Baladin farm brewery works over 2,600 m² covered premises and boasts a yearly production of about 12,000 hectoliters, with over 30 types of beer. In trying to become the first 100% independent craft brewery in the world, we pay great attention to energy self-sufficiency. When it comes to distribution, our beers are sold directly through a distribution company owned by Baladin. The main market is Italy, but the interest of foreign distributors is rapidly pushing the growth of exports to the whole world.

read less
Baladin 2010 Xyuayu Fume Barrel Aged Barleywine By The Glass None 14.00
Baladin 2010 Xyuayu Fume Barrel Aged Barleywine By The Glass None 14.00

Glassware

Snifter

Bottle Size

2oz (By The Glass)

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Baladin 2010 Xyuayu Fume

Xyauyù Fumè is the most complex expression of Teo’s approach to the creation of what he calls “couch beers”, to be enjoyed and savored slowly. It is a top-fermented beer which has undergone macro-oxidation and has been aged for twelve months in Islay Scottish ...

read more

Xyauyù Fumè is the most complex expression of Teo’s approach to the creation of what he calls “couch beers”, to be enjoyed and savored slowly. It is a top-fermented beer which has undergone macro-oxidation and has been aged for twelve months in Islay Scottish whisky barrels, which give it a natural peaty flavor. It has a deep dark color with copper nuances; when poured, it has no head and no gas.

 

read less

Style:
Barrel Aged Barleywine

Brewery:
Baladin

Loc. Prella, 60
Farigliano, Italy 60

http://www.baladin.it/

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in ...

read more

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in Belgium with the help of his friend Jean-Luis Dits from Brasserie à Vapeur (Pipaix – Belgium) and located in an almost “squatted” garage next to the pub, was built using old milk vats. Initially, Baladin only made a few beers and they were only served on tap. However, only one year after opening the brewery, Teo started thinking about bottles and new recipes, which in the meantime are more than 30 (in fact, many more by the time you’ll be reading this…). The goal was immediately clear: making beers with a strong personality - both in terms of taste and image – which would distinguish themselves in the world of catering and gastronomy, both in Italy and today even abroad.

(If you would like to find out more about the founder of Baladin and the milestones which have marked the evolution of the company, visit the Enfant Terrible section or take a look at the pictures under History).

To cut a long story short, a few years after its creation the cellar for the wort fermentation (i.e. the room where the fermenters are located) had to be expanded after the first commercial success. As he could not move the entire facility without compromising the identity of the newborn brewpub, Teo decided to convert a former chicken coop owned by his parents. In order to transport the wort, he even had a “beer duct” built: a 300 m long underground duct connecting the brewery to the cellar.

Years later, the whole brewing system was moved to the “chicken coop”. Its production capacity grew from the initial 500 liters to 1,000 liters. Soon after, the success reached by Baladin required a much larger facility which could brew 2,500 liters (by the way, each system has always been built according to Teo’s specifications, who didn’t want to lose the habit of “engineering” DIY and had to adapt the equipment to the needs of a craft brewery, which was rather new in Italy at the time...). Even the chicken coop became too small, and a larger structure became necessary. The occasion presented itself when a former 2,600 m² aluminum fixture factory at the foot of the Piozzo hill, in the nearby village of Farigliano, became available. The idea was to avoid building from scratch, but rather renovate the available premises without destroying any more green areas.

In January 2012, Baladin became a farm brewery with the intention of becoming responsible for the entire production cycle of its beers, starting of course from the earth and the ingredients needed to make them. The ultimate goal, which can be achieved through the production and sale of Baladin beers, is to support the whole cycle, producing wealth and ethical values at the same time.

The barley malt comes from the fields in Basilicata, while part of the hops comes from an experimental plantation in Piedmont, managed in cooperation with the School for Agricultural Sciences in Cussanio.

We still have not reached full autonomy, but given the current development trend we expect to achieve it in a few years. The Baladin farm brewery works over 2,600 m² covered premises and boasts a yearly production of about 12,000 hectoliters, with over 30 types of beer. In trying to become the first 100% independent craft brewery in the world, we pay great attention to energy self-sufficiency. When it comes to distribution, our beers are sold directly through a distribution company owned by Baladin. The main market is Italy, but the interest of foreign distributors is rapidly pushing the growth of exports to the whole 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 ...

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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
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.

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Baladin 2011 Xyuayu English Barley Wine By The Glass None 14.00
Baladin 2011 Xyuayu English Barley Wine By The Glass None 14.00

Glassware

Snifter

Bottle Size

2oz (By The Glass)

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Baladin 2011 Xyuayu

Xyauyù is a living, top-fermented beer which – after being exposed to the air of the Langhe area and resting for a long period of time – becomes a new and unique product. When poured, it has no head and no gas; it has a clear, full ...

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Xyauyù is a living, top-fermented beer which – after being exposed to the air of the Langhe area and resting for a long period of time – becomes a new and unique product. When poured, it has no head and no gas; it has a clear, full amber, brownish color with copper reflections. When initially inhaled it is very intense, with aromas of dried and candied fruit and strong and harmonious notes which bring Madeira wines to mind.

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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 ...
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:
Baladin

Loc. Prella, 60
Farigliano, Italy 60

http://www.baladin.it/

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in ...

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The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo - a small village in the Langhe area in the province of Cuneo - by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in Belgium with the help of his friend Jean-Luis Dits from Brasserie à Vapeur (Pipaix – Belgium) and located in an almost “squatted” garage next to the pub, was built using old milk vats. Initially, Baladin only made a few beers and they were only served on tap. However, only one year after opening the brewery, Teo started thinking about bottles and new recipes, which in the meantime are more than 30 (in fact, many more by the time you’ll be reading this…). The goal was immediately clear: making beers with a strong personality - both in terms of taste and image – which would distinguish themselves in the world of catering and gastronomy, both in Italy and today even abroad.

(If you would like to find out more about the founder of Baladin and the milestones which have marked the evolution of the company, visit the Enfant Terrible section or take a look at the pictures under History).

To cut a long story short, a few years after its creation the cellar for the wort fermentation (i.e. the room where the fermenters are located) had to be expanded after the first commercial success. As he could not move the entire facility without compromising the identity of the newborn brewpub, Teo decided to convert a former chicken coop owned by his parents. In order to transport the wort, he even had a “beer duct” built: a 300 m long underground duct connecting the brewery to the cellar.

Years later, the whole brewing system was moved to the “chicken coop”. Its production capacity grew from the initial 500 liters to 1,000 liters. Soon after, the success reached by Baladin required a much larger facility which could brew 2,500 liters (by the way, each system has always been built according to Teo’s specifications, who didn’t want to lose the habit of “engineering” DIY and had to adapt the equipment to the needs of a craft brewery, which was rather new in Italy at the time...). Even the chicken coop became too small, and a larger structure became necessary. The occasion presented itself when a former 2,600 m² aluminum fixture factory at the foot of the Piozzo hill, in the nearby village of Farigliano, became available. The idea was to avoid building from scratch, but rather renovate the available premises without destroying any more green areas.

In January 2012, Baladin became a farm brewery with the intention of becoming responsible for the entire production cycle of its beers, starting of course from the earth and the ingredients needed to make them. The ultimate goal, which can be achieved through the production and sale of Baladin beers, is to support the whole cycle, producing wealth and ethical values at the same time.

The barley malt comes from the fields in Basilicata, while part of the hops comes from an experimental plantation in Piedmont, managed in cooperation with the School for Agricultural Sciences in Cussanio.

We still have not reached full autonomy, but given the current development trend we expect to achieve it in a few years. The Baladin farm brewery works over 2,600 m² covered premises and boasts a yearly production of about 12,000 hectoliters, with over 30 types of beer. In trying to become the first 100% independent craft brewery in the world, we pay great attention to energy self-sufficiency. When it comes to distribution, our beers are sold directly through a distribution company owned by Baladin. The main market is Italy, but the interest of foreign distributors is rapidly pushing the growth of exports to the whole world.

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Loverbeer 2012 Dama Brun-A Oud Bruin Pucker Up, Buttercup None 6.70
Loverbeer 2012 Dama Brun-A Oud Bruin Pucker Up, Buttercup None 6.70

Glassware

Sour

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Loverbeer 2012 Dama Brun-A

"Oak Aged Ale. Top Fermented Beer. It is the same basis that gave birth to Madamin too." Commercial Description

"This beer is fermented only in oak vats, maturated for 12 months in big barrels. In summer I add lactobacillus and caramel to obtain lactic fermentation ...

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"Oak Aged Ale. Top Fermented Beer. It is the same basis that gave birth to Madamin too." Commercial Description

"This beer is fermented only in oak vats, maturated for 12 months in big barrels. In summer I add lactobacillus and caramel to obtain lactic fermentation. Dama in Italian means lady and brun-a in Piedmontese means brown (in Italian is bruna). We inspired to Sheakespeare's dark lady. The basis Madamin (young married woman), after months and months, gains nobility and from Madamin becomes Dama. Brun-a is referred to the color. It is my personal tribute to odd bruin (brown flamish ale)." By Lorenzo Dabove aka Kuaska 

read less

Style:
Oud Bruin

Brewery:
Loverbeer

http://www.loverbeer.com/

Loverbeer makes beers that are special, and sometimes pushes "extreme" beers with perfectly-balanced flavors and aromas. Loverbeer makes beers inspired by the origins of the world's most historic and authentic brewing styles.

They use the finest locally-sourced ingredients and partner with farmers integrating ancient ...

read more

Loverbeer makes beers that are special, and sometimes pushes "extreme" beers with perfectly-balanced flavors and aromas. Loverbeer makes beers inspired by the origins of the world's most historic and authentic brewing styles.

They use the finest locally-sourced ingredients and partner with farmers integrating ancient methods with modern technologies while protecting the environment and very high quality of their products.

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Brooklyn Brewery 2012 Monster American Barley Wine Malty, Toasty, and Nutty 47 10.10
Brooklyn Brewery 2012 Monster American Barley Wine Malty, Toasty, and Nutty 47 10.10

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

24.500 plato

Final Gravity

None plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Fuggle +

Flavor: Woody and vegetale.

Aroma: Herby and spicy with mild woody and fruity characteristics

Alpha Acids: 3.5 - 5.8%                   

Beta Acids: 2 - 3%                

Dual Purpose

Willamette +

Flavor: Mild fruitiness.

Aroma: Floral, spicy and herbal.

Alpha Acids: 4 - 6%                         

Beta Acids: 3 - 4.5%             

Aroma

Malt Variety

Crystal +

Maris Otter Pale +

Pale Malt +

Brooklyn Brewery 2012 Monster

"Brooklyn Monster Ale is a classic barley wine, a style of ale originally brewed by the butlers to the English and American aristocracy. It is brewed from three mashes of heirloom British malt and spiced with aromatic American Willamette, Cascade and Fuggle hops. After four ...

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"Brooklyn Monster Ale is a classic barley wine, a style of ale originally brewed by the butlers to the English and American aristocracy. It is brewed from three mashes of heirloom British malt and spiced with aromatic American Willamette, Cascade and Fuggle hops. After four months of aging, it has a magnificent burnished copper color, an aroma redolent of sherry, citrusy hops and fruit, a soft, warming, complex palate, a spiritous finish, and a strength of 10.3%. It is vivacious when young, but will age gracefully for many years, becoming more complex over time." Commercial Description

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:
Brooklyn Brewery

79 N 11th St.
Brooklyn, NY 11249

http://brooklynbrewery.com/

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

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

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

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

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

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

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

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

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

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

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Brooklyn Brewery 2012 Monster English Barley Wine The Brown Note None 10.10
Brooklyn Brewery 2012 Monster English Barley Wine The Brown Note None 10.10

Glassware

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Fuggle +

Flavor: Woody and vegetale.

Aroma: Herby and spicy with mild woody and fruity characteristics

Alpha Acids: 3.5 - 5.8%                   

Beta Acids: 2 - 3%                

Dual Purpose

Willamette +

Flavor: Mild fruitiness.

Aroma: Floral, spicy and herbal.

Alpha Acids: 4 - 6%                         

Beta Acids: 3 - 4.5%             

Aroma

Malt Variety

Maris Otter Pale +

Pale Malt +

Brooklyn Brewery 2012 Monster

Dark cherry, plum, and raisin

Dark cherry, plum, and raisin

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:
Brooklyn Brewery

79 N 11th St.
Brooklyn, NY 11249

http://brooklynbrewery.com/

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

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

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

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

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

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

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

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

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

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

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North Coast Brewing Company 2012 Old Stock Old Ale/Stock Ale The Brown Note None 11.08
North Coast Brewing Company 2012 Old Stock Old Ale/Stock Ale The Brown Note None 11.08

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

North Coast Brewing Company 2012 Old Stock

Roasted Malt, Coffee, Chocolate, Bitter Pine

Roasted Malt, Coffee, Chocolate, Bitter Pine

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Style:
Old Ale/Stock Ale

Old Ale/Stock Ale
Old Ales and Stock Ales are high gravity beers intended for long aging.  The biggest difference between this style and other Strong Ales is the very low attenuation of the wort, resulting in a very sweet flavor. The long aging helps ...
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Old Ale/Stock Ale
Old Ales and Stock Ales are high gravity beers intended for long aging.  The biggest difference between this style and other Strong Ales is the very low attenuation of the wort, resulting in a very sweet flavor. The long aging helps balance the sweetness out by adding wood flavors, lactic sour notes and allowing the heavier sugars to drop out of the beer.

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 appearance is light amber to very dark reddish-brown. There is a creamy tan-colored head.

Aroma/Taste
The aroma is malty sweet with fruity esters, often with a complex blend of dried fruit, vinous, caramel, molasses, nuts, toffee, treacle and/or other specialty malt.
There is medium to high malt character with a luscious malt complexity, often with nutty, caramel and/or molasses-like flavors. Balance is often malty sweet but may be well hopped (the impression of bitterness often depends on the amount of aging). Moderate to high fruity esters are common and may take on a dried fruit or vinous character. The finish may contribute oxidative flavors similar to a fine old sherry, Port or Madeira. Alcoholic strength is evident. Some wood-aged or blended versions may have a lactic acid or Brettanomyces flavor from long exposure to raw barrels. This is a standard trait in many old world styles because, historically, sanitary practices were not as precise as they are today.
Ingredients
Old Ales/Stock Ales contain pale malts and caramel malts. Dark malts can be used, but if the color becomes too dark, it will fall outside the standard style guidelines. Hops are used, but variety is not important because of long term aging. Adjuncts like molasses are sometimes used. 

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 6%-9% and an average IBU range of 30-60.
Examples
Great examples of this style are Great Divide Hibernation Ale, Avery Old Jubilation and North Coast Old Stock.

History 
The beer is called Old or Stock Ale because, historically, strong beer was used as a blending beer with other weaker “running beers” (beers brewed for immediate sale). Thus, the bar or brewery had a “stock” of strong beer in reserve. The term “old” was used because, in most cases, the Stock Ale were aged for months or years, thus making it old by beer standards.
The parti-gyle system plays an important roll in the historical origins on the style. Parti-gyle is the process in which multiple beers are made from the same batch of grist using a single high-temperature (~150° F) step mashing process. Because the grist was single infusion mashed at such a high temperature, the wort was only about 50% fermentable. The resulting beer would only be about 6% - 9% ABV. The first runnings off the mash would yield a wort around 1.100 OG. These first runnings would become Stock Ales. Because of advances in brewing practices, few brewers still practice parti-gyle.
Some people say that Stock Ales and Old Ales are slightly different, but they’re not. If there were a difference, it would be that hypothetically you could have a young Stock Ale, but in historical practice this never happened. If you must draw a differance it would be that Stock Ales are freash and Old Ales are Stock Ale that has been aged.
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Brewery:
North Coast Brewing Company

455 North Main Street
Fort Bragg, CA 95437

http://www.northcoastbrewing.com/home.php

A pioneer in the Craft Beer movement, North Coast Brewing Company opened in 1988 as a local brewpub in the historic town of Fort Bragg, located on California’s Mendocino Coast. 

Under the leadership of Brewmaster Mark Ruedrich, the brewery has developed a strong reputation ...

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A pioneer in the Craft Beer movement, North Coast Brewing Company opened in 1988 as a local brewpub in the historic town of Fort Bragg, located on California’s Mendocino Coast. 

Under the leadership of Brewmaster Mark Ruedrich, the brewery has developed a strong reputation for quality having won more than 70 awards in national and international competitions.

In addition to Red Seal Ale, Old Rasputin Russian Imperial Stout, Scrimshaw Pilsner, and other fine North Coast brands, the brewery has resurrected the old Acme label with a heritage dating back to the San Francisco of the 1860s.

These exceptional beers are available in 47 states now and also are exported to Europe and the Pacific Rim.

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Victory Brewing Company 2012 Red Thunder American Porter Tall, Dark, and Handsome None 8.50
Victory Brewing Company 2012 Red Thunder American Porter Tall, Dark, and Handsome None 8.50

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Victory Brewing Company 2012 Red Thunder

Aged in Wente Vineyards red wine barrels

Aged in Wente Vineyards red wine barrels

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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:
Victory Brewing Company

420 Acorn Lane
Downingtown, PA 19335

http://www.victorybeer.com/

Victory Brewing Company, the 26th largest craft brewery in the U.S., is located in Downington, Pittsburgh and was established Feb. 15, 1996.  The founders, Ron Barchet and Bill Covaleski, opened their full-scale brewery with a restaurant and a 70-foot-long bar. Ron studied at ...

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Victory Brewing Company, the 26th largest craft brewery in the U.S., is located in Downington, Pittsburgh and was established Feb. 15, 1996.  The founders, Ron Barchet and Bill Covaleski, opened their full-scale brewery with a restaurant and a 70-foot-long bar. Ron studied at the Technical University of Munich at Weihenstephaner, and Bill attended Doemens Institute, which explains the heavy European influence in their brewery equipment and ingredients.

The original lineup of Victory beers was HopDevil Ale, Victory Festbier and Brandywine Valley Lager.  In its first year, Victory Brewing Company brewed 1,725 barrels of beer.  Since then, Victory Brewery has expanded, producing 102,973 barrels of beer in 2013, and their restaurant has expanded from 144 seats to 300. Victory is opening a second location 17 miles from Downington, where they will be able to produce 225,000 barrels per year—more than doubling their current production capacity.

Victory’s current domestic distribution includes 34 states and Washington, D.C. Their growing international distribution includes: Australia, Germany, Grand Cayman Islands, Italy, Japan, Puerto Rico, Singapore, Sweden and the United Kingdom.

Their year-round beers are HopDevil, Prima Pils, Golden Monkey, Headwaters Pale Ale, Storm King Stout, DirtWolf Double IPA, Victory Lager, Donnybrook Stout, V-12, Moving Parts and Helios Ale. Their seasonal and specialty beers include Moonglow Weizenbock, Old Horizontal, Festbier, Winter Cheers, Hop Ranch, Summer Love Ale, Anniversary 19, Harvest Ale and Mad King’s Weiss.

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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 

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Style:
American Barley Wine

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

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

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

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

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

231 San Saba Ct
Blanco, TX 78606

http://realalebrewing.com/

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

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

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

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

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

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

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

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

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

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

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

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Oskar Blues Brewery 2012 Ten Fidy Russian Imperial Stout Tall, Dark, and Handsome 98 10.50
Oskar Blues Brewery 2012 Ten Fidy Russian Imperial Stout Tall, Dark, and Handsome 98 10.50

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Chocolate +

Pale Malt +

Oskar Blues Brewery 2012 Ten Fidy

Espresso Beans, Burnt Barley, Thick Chocolate

Espresso Beans, Burnt Barley, Thick Chocolate

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Style:
Russian Imperial Stout

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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Brewdog 2012 Tokio Barrel Aged Imperial Stout Deeper Flavors 85 18.20
Brewdog 2012 Tokio Barrel Aged Imperial Stout Deeper Flavors 85 18.20

Glassware

Bottle Size

330mL

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Chinook +

Flavor: Harsh bitterness with and emphasis on spice and earthiness

Aroma: Spicy with some pine and smokiness

Alpha Acids: 12 - 14%         

Beta Acids: 3 - 4%                            

Bittering

First Gold-UK +

Flavor: Citrus characteristics with slight spicy flavors with clean bitterness

Aroma: Slightly spicy with some citrus and magnolia notes

Alpha Acids: 6.5 - 10%                    

Beta Acids: 3 - 4.5%             

Dual Purpose

Galena +

Flavor: Clean herbal bittering

Aroma: Herbal and earthy with some pine

Alpha Acids: 11.5 - 14%                  

Beta Acids: 7 - 9%                

Bittering 

Malt Variety

Chocolate +

Brewdog 2012 Tokio

Rich Malts, Deep Coffee, Molasses, Tart Sweetness of Cranberry

Rich Malts, Deep Coffee, Molasses, Tart Sweetness of Cranberry

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Style:
Barrel Aged Imperial Stout

Brewery:
Brewdog

Balmacassie Industrial Estate
Ellon, Aberdeenshire AB41 8BX

https://www.brewdog.com/usa/

BrewDog produces about 2.2m bottles & 400k cans per month. It was founded in Fraserburgh in 2007 by James Watt and Martin Dickie. Main brewing moved to nearby Ellon in 2012.

BrewDog produces bottled and canned beers in a variety of styles such as ale ...

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BrewDog produces about 2.2m bottles & 400k cans per month. It was founded in Fraserburgh in 2007 by James Watt and Martin Dickie. Main brewing moved to nearby Ellon in 2012.

BrewDog produces bottled and canned beers in a variety of styles such as ale, stout, India pale ale (IPA) and lager, some of which are also available in keg containers.

The bottled beers are distributed to British supermarkets and exported worldwide; kegs are available in the United Kingdom and Ireland, and in a selection of other countries around the world. In 2012, cask ale production was phased out.

In 2010, BrewDog opened their first bar, in nearby Aberdeen. A second bar opened in 2011 in Edinburgh followed by a third in Glasgow and another in Camden Town, London. Further bars opened in Nottingham, Newcastle, Manchester, Bristol and Birmingham in 2012 and in Leeds, Stockholm and Shepherd's Bush, London in 2013. In 2014, BrewDog opened bars in São Paulo, Brazil, Dundee, Scotland, Florence, Italy, Gothenburg, Sweden and Helsinki, Finland. There is also a bar located on Bethnal Green road near Brick Lane, in London.

Canal Winchester, Ohio will be home to Brewdog’s brand new brewery, twinned with their Ellon headquarters. They have 42 acres of land near Columbus where they’ll soon break ground to start constructing a full-scale 100,000 square foot brewery. The site will also feature U.S. offices, a visitor center, a craft beer inspired restaurant and a taproom (DogTap Columbus).

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Sam Adams 2012 Utopias 10th Anniversary American Strong Ale By The Glass 25 29.00
Sam Adams 2012 Utopias 10th Anniversary American Strong Ale By The Glass 25 29.00

Glassware

Snifter

Bottle Size

2oz (By The Glass)

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Sam Adams 2012 Utopias 10th Anniversary

If you’re a fan of vintage ports, fine Cognac or aged Sherry, this beer is right up your alley. This year’s brew is flavorful and slightly fruity, with a subtle sweetness and a deep rich malty smoothness, yet still light on the palate.

If you’re a fan of vintage ports, fine Cognac or aged Sherry, this beer is right up your alley. This year’s brew is flavorful and slightly fruity, with a subtle sweetness and a deep rich malty smoothness, yet still light on the palate.

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Style:
American Strong Ale

Brewery:
Sam Adams

6-22 Bismarck St
Jamaica Plains, MA 02130

https://www.samueladams.com/

Jim Koch named his beer after Samuel Adams because he shared a similar spirit in leading the fight for independence and the opportunity for all Americans to pursue happiness and follow their dreams.  

Jim left for college believing that for the first time in 150 ...

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Jim Koch named his beer after Samuel Adams because he shared a similar spirit in leading the fight for independence and the opportunity for all Americans to pursue happiness and follow their dreams.  

Jim left for college believing that for the first time in 150 years the eldest Koch son would turn his back on beer. After college and graduate school, Jim began a promising career in management consulting.

Even though he followed that path for several years, he always kept an eye on the beer business. In 1984 his instincts told him it was time to make his move; people were starting to crave something different in their beer.

With his great-great grandfather Louis Koch’s beer recipe in hand, Jim brewed the very first batch of Samuel Adams Boston Lager in his kitchen.

Samuel Adams combined pride, confidence, passion, and optimism in bringing Americans together to ignite the American Revolution.  With a similar spirit, Jim Koch helped start the Craft beer revolution when he first brewed Boston Lager over 30 years ago - a revolution that is going strong to this day with close to 5,000 independent Craft brewers nationwide.   

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Kiuchi Brewery/ Hitachino Nest 2012 XH Belgian Strong Ale Pucker Up, Buttercup None 8.00
Kiuchi Brewery/ Hitachino Nest 2012 XH Belgian Strong Ale Pucker Up, Buttercup None 8.00

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Kiuchi Brewery/ Hitachino Nest 2012 XH

Berries, Tart, Balsamic Vinegar with Chocolate, Long Finish with Fruit and Wine

Berries, Tart, Balsamic Vinegar with Chocolate, Long Finish with Fruit and Wine

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Style:
Belgian Strong Ale

Brewery:
Kiuchi Brewery/ Hitachino Nest

1257 Kounosu
Naka-shi, Ibaraki 311-0133

http://www.kodawari.cc/

The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family. He began his brewery with the idea of using the remaining rice stocks in the ...

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The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family. He began his brewery with the idea of using the remaining rice stocks in the warehouse. At this time in Japan, a new political movement began to reform the Tokugawa regime. Fujita Toko, one of the movement's activists, advocated an ideology to build a new organizational government with a reverence of the emperor, and his thought led to the Meiji Restoration.

Fujita was a close friend of Kiuchi, who named one of his sakes "KIKUSAKARI" as a respect to the emperor. KIKU (chrysanthemum) is a crest of the imperial household, and SAKARI means 'property.'

Mikio Kiuchi inherited the brewery legacy in 1950. It was the time when the sake industry flourished as the rapid growth of Japan's economy after the World War II. Although many sake breweries started mass producing low quality sake due to increased demand, Kiuchi Brewery maintained their policy of pursuing the best quality of sake with the optimum ingredients and craftsman-ship.

In autumn 1996, Kiuchi started beer brewing business, named the brand "HITACHINO NEST BEER" with unique owl character logo. Over the years, Kiuchi Brewery has gained Japan and worldwide attention by winning awards at numerous world beer competitions. In 2000, Brew on Premises facilities has opened to enjoy brewing original ale to the public.

Shochu Kiuchi Kiuchi built a Distillation facility in March, 2003. to aid with recycling and reduction of waste, beginning with the production of "Shochu Kiuchi" Distilled liquor made from Sakekasu (Sake lees) which is the by-product of Sake Brewing.

The wine brewing project is the latest challenge of Kiuchi Brewery. Kiuchi bought 4000 square meters of land next to the brewery for the vineyard. The grape seedlings, Merlot and Chardoney were imported from France. The vineyard produced its first crop in 2000.

In 2004, 3 tonnes of grapes were harvested producing 2000 Litres of Wine. This wine is hoped to be able to offer on a market as another prestigious Kiuchi brand in the near future.

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To Øl 2013 Brewmance Russian Imperial Stout Tall, Dark, and Handsome None 11.20
To Øl 2013 Brewmance Russian Imperial Stout Tall, Dark, and Handsome None 11.20

Glassware

Snifter

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

To Øl 2013 Brewmance

De Proef Collaboration, Marshmellow, Coffee, Chocolate

De Proef Collaboration, Marshmellow, Coffee, Chocolate

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Style:
Russian Imperial Stout

Brewery:
To Øl

Rantzausgade 2
København N, 2200

http://to-ol.dk/home/

In 2005, Tobias Emil Jensen and Tore Gynther and their teacher Mikkel Borg Bjergsø (Mikkeller) determined that the only way to ensure the quality of beer was to brew the beers themselves. So they did. 

Later, Mikkel started the brewery Mikkeller, which has garnered wide ...

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In 2005, Tobias Emil Jensen and Tore Gynther and their teacher Mikkel Borg Bjergsø (Mikkeller) determined that the only way to ensure the quality of beer was to brew the beers themselves. So they did. 

Later, Mikkel started the brewery Mikkeller, which has garnered wide international recognition, while Tobias and Tore continued to craft brew until they in 2010 found that their brewery To Øl (Danish for Two Beers) was now ripe to make its first commercial brew. When Mikkel heard his old students' plans, he insisted on making a collaborative brew between Mikkeller and To Øl, which became the first beer to release from To Øl – Overall IIPA. Ever since then To Øl has continued to brew beers that push the boundaries of beers. The approach is to always use the best raw materials, never make compromises with the taste, don’t follow fashion or certain styles and always have an open mind.

Øl is a gypsy brewery (or Pyrate/Nomad/Contract/Gold Digger Brewery). This means that they don’t own their own brewing equipment, but brew at others' instead. They do this because they think it is the absolute best way to ensure the highest quality, the widest variety and continually being able to reinvent themselves and the beers they brew.

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Dogfish Head Brewings & Eats 2013 Burton Baton Imperial IPA The Brown Note 70 10.00
Dogfish Head Brewings & Eats 2013 Burton Baton Imperial IPA The Brown Note 70 10.00

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Dogfish Head Brewings & Eats 2013 Burton Baton

sweet toffee, caramel, vanilla, oak, roasty malts, orange citrus, candied grapefruit, dried fruits

sweet toffee, caramel, vanilla, oak, roasty malts, orange citrus, candied grapefruit, dried fruits

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Style:
Imperial IPA

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

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

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

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

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

320 Rehoboth Ave
Rehoboth Beach, DE 19971

http://www.dogfish.com/

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

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

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

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

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

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

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

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

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

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Buffalo Bayou Brewing Co. 2013 Figaro Belgian Style Strong Dark The Brown Note 20 11.00
Buffalo Bayou Brewing Co. 2013 Figaro Belgian Style Strong Dark The Brown Note 20 11.00

Glassware

Snifter

Bottle Size

22oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Buffalo Bayou Brewing Co. 2013 Figaro

Dates, Belgian amber malts, caramel, a hint of fruit

Dates, Belgian amber malts, caramel, a hint of fruit

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Style:
Belgian Style Strong Dark

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

Glassware

Snifter

Bottle Size

275mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

J.W. Lee's 2013 Harvest Ale Lagavulin

sweet caramel, vanilla, raisins, dates, and peat

sweet caramel, vanilla, raisins, dates, and peat

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Style:
Barrel Aged Barleywine

Brewery:
J.W. Lee's

Greengate Brewery
Middleton Junction, England M24 2AX

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

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

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

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

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Argus Cidery 2013 Perennial Cider Ciders and Gluten Free Items None 6.80
Argus Cidery 2013 Perennial Cider Ciders and Gluten Free Items None 6.80

Glassware

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Argus Cidery 2013 Perennial

Bone Dry and Tart with great Earthy and Woddy Notes

Bone Dry and Tart with great Earthy and Woddy Notes

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Style:
Cider

Brewery:
Argus Cidery

12345 Pauls Valley Road
Austin, TX 78737

http://www.arguscidery.com/

Argus Cidery was founded in 2010 in Austin, Texas, simply because the dry, effervescent ciders we liked to drink weren't available to us. We set out to create ciders that would [hopefully] make one rethink how an American hard cider should taste. Our roots ...

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Argus Cidery was founded in 2010 in Austin, Texas, simply because the dry, effervescent ciders we liked to drink weren't available to us. We set out to create ciders that would [hopefully] make one rethink how an American hard cider should taste. Our roots began working only with Texas apples, utilizing a medium that was often overlooked and never before used in cider available for public consumption within our great state. Those small release, large format-only days afforded us the time to figure out how to work with fruit we love and yield ciders and other fruit fermentables that are distinctly dry, bright, and, at the end of the day, excite us.

Our large format ciders now feature unique fruit produced in Southern orchards by growers we are fortunate enough to work with. These ciders are often aged one to two years and released upon maturity specific to the fruit composition. The Argus Fermentables collection includes cans, small format bottles and draft offerings of Ciderkin and Ginger Perry that are available year-round. These little guys are unabashedly dry, tart and never pasteurized nor back sweetened. Everything we make at Argus Cidery is, and always will be, 100% fruit. 

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Boulevard Brewing 2014 BBA Quad Barrel Aged Quad Deeper Flavors 19 11.80
Boulevard Brewing 2014 BBA Quad Barrel Aged Quad Deeper Flavors 19 11.80

Glassware

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

21.000 plato

Final Gravity

2.600 plato

Hops

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

Styrian Golding +

Malt Variety

Munich +

Pale Malt +

Wheat +

Boulevard Brewing 2014 BBA Quad

 Taste is Raisins, Figs, Stone Fruit 

 Taste is Raisins, Figs, Stone Fruit 

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Style:
Barrel Aged Quad

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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Loverbeer 2014 BeerBera Wild Ale Pucker Up, Buttercup None 8.00
Loverbeer 2014 BeerBera Wild Ale Pucker Up, Buttercup None 8.00

Glassware

Sour

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Loverbeer 2014 BeerBera

Ingredients: barley malt, Barbera wine grapes (freshly pressed destemmes with skins, from a viticulturist near Alba), sugar, hops wild yeast from the skins of the grapes. Spontaneous fermentation, no yeast is added

BeerBera is fermented in oak vats and matured for three months in oak ...

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Ingredients: barley malt, Barbera wine grapes (freshly pressed destemmes with skins, from a viticulturist near Alba), sugar, hops wild yeast from the skins of the grapes. Spontaneous fermentation, no yeast is added

BeerBera is fermented in oak vats and matured for three months in oak vats.

BeerBera is brewed once a year at vintage time.

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Style:
Wild Ale

Brewery:
Loverbeer

http://www.loverbeer.com/

Loverbeer makes beers that are special, and sometimes pushes "extreme" beers with perfectly-balanced flavors and aromas. Loverbeer makes beers inspired by the origins of the world's most historic and authentic brewing styles.

They use the finest locally-sourced ingredients and partner with farmers integrating ancient ...

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Loverbeer makes beers that are special, and sometimes pushes "extreme" beers with perfectly-balanced flavors and aromas. Loverbeer makes beers inspired by the origins of the world's most historic and authentic brewing styles.

They use the finest locally-sourced ingredients and partner with farmers integrating ancient methods with modern technologies while protecting the environment and very high quality of their products.

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Cascade Brewing 2014 Figaro Wild Ale Sour and Funky None 9.50
Cascade Brewing 2014 Figaro Wild Ale Sour and Funky None 9.50

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Cascade Brewing 2014 Figaro

Sour blonde aged in chardonnay barrels with white figs and lemon peel

Sour blonde aged in chardonnay barrels with white figs and lemon peel

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Style:
Wild Ale

Brewery:
Cascade Brewing

7424 SW Beaverton-Hillsdale Hwy
Portland, OR 97225

http://cascadebrewing.com/

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

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

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

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

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

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

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

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

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Jolly Pumpkin Artisan Ales 2014 La Parcela Pumpkin Ale Fresh and Fruity None 6.00
Jolly Pumpkin Artisan Ales 2014 La Parcela Pumpkin Ale Fresh and Fruity None 6.00

Glassware

Tulip

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Jolly Pumpkin Artisan Ales 2014 La Parcela

Tart with Notes of Pumpkin, Cocoa, and some Orange

Tart with Notes of Pumpkin, Cocoa, and some Orange

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Style:
Pumpkin Ale

Brewery:
Jolly Pumpkin Artisan Ales

311 S. Main St.
Ann Arbor, MI 48104

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

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

Jolly Pumpkin ages their beers in wine ...

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

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

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

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

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Dogfish Head Brewings & Eats 2014 Raison D'Extra

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

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

read less

Style:
Belgian Style Strong Dark

Brewery:
Dogfish Head Brewings & Eats

320 Rehoboth Ave
Rehoboth Beach, DE 19971

http://www.dogfish.com/

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

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

read more

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

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

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

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

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

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

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

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Real Ale Brewing Company 2014 Volume XVII Barrel Aged Strong Ale Oddly Delicious None 14.00
Real Ale Brewing Company 2014 Volume XVII Barrel Aged Strong Ale Oddly Delicious None 14.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company 2014 Volume XVII

Belgian Style Strong Ale aged in red wine barrels for ten months

Belgian Style Strong Ale aged in red wine barrels for ten months

read less

Style:
Barrel Aged Strong Ale

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

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Cascade Brewing 2015 Cranberry

Cranberries, Orange Peel and Cinnamon

Cranberries, Orange Peel and Cinnamon

read less

Style:
Wild Ale

Brewery:
Cascade Brewing

7424 SW Beaverton-Hillsdale Hwy
Portland, OR 97225

http://cascadebrewing.com/

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

read more

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

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

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

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

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

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

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

read less
Cascade Brewing 2015 Cranberry Wild Ale Sour and Funky None 8.00
Cascade Brewing 2015 Cranberry Wild Ale Sour and Funky None 8.00

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Cascade Brewing 2015 Cranberry

A blend of wheat ales aged in oak for up to 14 months. Cranberry, orange peel, and cinnamon were added.

A blend of wheat ales aged in oak for up to 14 months. Cranberry, orange peel, and cinnamon were added.

read less

Style:
Wild Ale

Brewery:
Cascade Brewing

7424 SW Beaverton-Hillsdale Hwy
Portland, OR 97225

http://cascadebrewing.com/

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

read more

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

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

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

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

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

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

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

read less
Deshcutes Brewery 2016 Abyss Russian Imperial Stout Dark and Flavorful 86 11.00
Deshcutes Brewery 2016 Abyss Russian Imperial Stout Dark and Flavorful 86 11.00

Glassware

Snifter

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Millennium +

Flavor: Floral with some hop resin

Aroma: Herbal and floral aroma but very mild.

Alpha Acids: 14.5 - 16.5%               

Beta Acids: 4.3 - 5.3%          

Bittering

Northern Brewer +

Flavor: Mild earthiness and delicate floral characteristics.

Aroma: Mild pleasant floral and grassy notes.

Alpha Acids: 3 - 5%                         

Beta Acids: 3 - 5%                

Aroma

Nugget +

Flavor: Clean strong bitterness with some herbal notes.

Aroma: Spicy and herbal with very strong aroma.

Alpha Acids: 12 - 15%                     

Beta Acids: 4 - 6%                

Dual Purpose

Styrian Golding +

Malt Variety

Chocolate +

De-Bittered Black Malt +

Pale Malt +

Wheat +

Deshcutes Brewery 2016 Abyss

"A deep, dark Imperial Stout, The Abyss has almost immeasurable depth and complexity. Hints of molasses, licorice and other alluring flavors make it something not just to quaff, but contemplate.

As for the great "drink it now or let it age" debate, we stand clearly ...

read more

"A deep, dark Imperial Stout, The Abyss has almost immeasurable depth and complexity. Hints of molasses, licorice and other alluring flavors make it something not just to quaff, but contemplate.

As for the great "drink it now or let it age" debate, we stand clearly on the fence. Distinct and delicious on release, the flavors meld and fuse into an entirely different pleasure after a year or more in the cellar." Commercial Description

read less

Style:
Russian Imperial Stout

Brewery:
Deshcutes Brewery

901 SW Simpson Ave
Bend, OR 97702

http://www.deschutesbrewery.com/

Deschutes Brewery was founded as a local brewpub Bend, Oregon in 1988. Still family and employee owned 27 years later, the brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From ...

read more

Deschutes Brewery was founded as a local brewpub Bend, Oregon in 1988. Still family and employee owned 27 years later, the brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From the beginning, the focus has been on crafting the best beer and food using only the finest ingredients. In 2008, the brewery opened a second pub in Portland’s Pearl District. Deschutes Brewery now ships beer to 28 states, the District of Columbia, and around the world from its main brewing facility located on the banks of the Deschutes River.  

Deschutes Brewery’s craft beers range from local favorites Mirror Pond Pale Ale and Black Butte Porter to adventurous brews like Hop Trip and The Abyss.  

read less
Real Ale Brewing Company 2016 Highlander Barrel Aged Wee Heavy Malty, Toasty, and Nutty None 9.70
Real Ale Brewing Company 2016 Highlander Barrel Aged Wee Heavy Malty, Toasty, and Nutty None 9.70

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company 2016 Highlander

Base beer — Real Heavy
Barrels — medium toast plus American oak red wine
Maturation — 10-12 months
Tasting notes — caramel/toffee, vanilla

Base beer — Real Heavy
Barrels — medium toast plus American oak red wine
Maturation — 10-12 months
Tasting notes — caramel/toffee, vanilla

read less

Style:
Barrel Aged Wee Heavy

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 2016 Imperium Wild Ale Sour and Funky None 6.60
Real Ale Brewing Company 2016 Imperium Wild Ale Sour and Funky None 6.60

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company 2016 Imperium

Base beer — Lost Gold
Maturation — 6-8 months
Secondary fermentation — indigenous wild yeast
Tasting notes — apricot, funky, dry, pepper

Base beer — Lost Gold
Maturation — 6-8 months
Secondary fermentation — indigenous wild yeast
Tasting notes — apricot, funky, dry, pepper

read less

Style:
Wild Ale

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

Glassware

Sour

Bottle Size

SRM Value / Color

3 - 3 / Straw

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

BFM (Brasserie des Franches Montagnes) √225 Saison

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

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

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Style:
Farmhouse Saison

Brewery:
BFM (Brasserie des Franches Montagnes)

Ch. des Buissons 8
Saignelégier, CH-2350

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

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

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

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

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

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

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Prairie Artisan Ales Apple Brandy Noir Barrel Aged Imperial Stout Deeper Flavors 70 12.00
Prairie Artisan Ales Apple Brandy Noir Barrel Aged Imperial Stout Deeper Flavors 70 12.00

Glassware

Snifter

Bottle Size

12oz

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Prairie Artisan Ales Apple Brandy Noir

"Apple Brandy Barrel Noir is an imperial stout we age in apple brandy barrels. The beer has major notes of chocolate, coffee, apple, and vanilla in the flavor and aroma. The stout is thick and slightly sweet, making for a smooth, slow sipping beer. Enjoy ...

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"Apple Brandy Barrel Noir is an imperial stout we age in apple brandy barrels. The beer has major notes of chocolate, coffee, apple, and vanilla in the flavor and aroma. The stout is thick and slightly sweet, making for a smooth, slow sipping beer. Enjoy now, or lay a few down to try it with some age on it." Commercial Description

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Style:
Barrel Aged Imperial Stout

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

Glassware

American Pint

Bottle Size

SRM Value / Color

4 - 5 / Pale Gold

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Saint Arnold Brewing Company Art Car IPA

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

The nose is a blend of ...

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

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

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

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Style:
IPA

IPA (India Pale Ale) 
Now become one of the most prevalent styles brewed by craft brewers, IPAs were the first Pale Ales made. Overall, this style is a decidedly hoppy, bitter, moderately strong American Pale Ale.
About Pale Ales
Pale Ale is a large category ...
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:
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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Founders Brewing Company Azacca IPA Hop-a-licious 70 7.00
Founders Brewing Company Azacca IPA Hop-a-licious 70 7.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Caramel Malt +

Founders Brewing Company Azacca

"Named for the Haitian god of agriculture, the Azacca hop boasts intense, tropical fruit notes. Azacca IPA includes a touch of caramel malt to provide a sweet backbone to the citrus, mango and orchard fruit notes in this 7% ABV, 70 IBUs beer. The label ...

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"Named for the Haitian god of agriculture, the Azacca hop boasts intense, tropical fruit notes. Azacca IPA includes a touch of caramel malt to provide a sweet backbone to the citrus, mango and orchard fruit notes in this 7% ABV, 70 IBUs beer. The label artwork symbolizes the god of agriculture watching over a field where the ingredients used to make the beer are being grown." 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.
read less

Brewery:
Founders Brewing Company

235 Grandville Ave. SW
Grand Rapids, MI 49503

http://foundersbrewing.com/

Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought ...

read more

Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought to live it hard, without regrets.

After some initial challenges, due to making well balanced but unremarkable beers, they were on the verge of bankruptcy. It was at this point that the original Founders team decided to brew the kind of beer that got them excited about brewing in the first place: complex, in-your-face ales, with huge aromatics, bigger body, and tons of flavor.

The Founders Family, a group of passionate beer enthusiasts, has grown around this simple philosophy: “We don’t brew beer for the masses. Instead, our beers are crafted for a chosen few, a small cadre of renegades and rebels who enjoy a beer that pushes the limits of what is commonly accepted as taste. In short, we make beer for people like us.”

read less
Founders Brewing Company Backwoods Bastard Barrel Aged Scotch Ale Malty, Toasty, and Nutty 50 11.20
Founders Brewing Company Backwoods Bastard Barrel Aged Scotch Ale Malty, Toasty, and Nutty 50 11.20

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Founders Brewing Company Backwoods Bastard

Vanilla, caramel, and boubon on the nose. Slight smoke, toasted coconut and dark chocolate, malty sweetness and earthy undertones. 

Vanilla, caramel, and boubon on the nose. Slight smoke, toasted coconut and dark chocolate, malty sweetness and earthy undertones. 

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Style:
Barrel Aged Scotch Ale

Brewery:
Founders Brewing Company

235 Grandville Ave. SW
Grand Rapids, MI 49503

http://foundersbrewing.com/

Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought ...

read more

Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought to live it hard, without regrets.

After some initial challenges, due to making well balanced but unremarkable beers, they were on the verge of bankruptcy. It was at this point that the original Founders team decided to brew the kind of beer that got them excited about brewing in the first place: complex, in-your-face ales, with huge aromatics, bigger body, and tons of flavor.

The Founders Family, a group of passionate beer enthusiasts, has grown around this simple philosophy: “We don’t brew beer for the masses. Instead, our beers are crafted for a chosen few, a small cadre of renegades and rebels who enjoy a beer that pushes the limits of what is commonly accepted as taste. In short, we make beer for people like us.”

read less
Alvinne Balthazar Oak Aged Belgian Strong Dark Advanced Sour-ology None 9.00
Alvinne Balthazar Oak Aged Belgian Strong Dark Advanced Sour-ology None 9.00

Glassware

Bottle Size

500mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Alvinne Balthazar Oak Aged

Spicy and dry but with hints of grapes and tartness

Spicy and dry but with hints of grapes and tartness

read less

Style:
Belgian Strong Dark

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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Kiuchi Brewery/ Hitachino Nest Barrel Aged Commemorative Ale Eisbock Malty, Toasty, and Nutty 30 9.00
Kiuchi Brewery/ Hitachino Nest Barrel Aged Commemorative Ale Eisbock Malty, Toasty, and Nutty 30 9.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

1.076 gravity

Final Gravity

None plato

Hops

Amarillo +

Flavor: Citrus notes, specifically orange and grapefruit.

Aroma: Lots of orange peel.

Alpha Acids: 8.0 - 11.0%                 

Beta Acids: 6.0% - 7.0%      

Dual Purpose

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

Saaz +

Flavor: Easy to drink spice, grassy and earthy flavors.

Aroma: Grassy, herbal, earthy and spicy.

Alpha Acids: 3 - 4.5%                                  

Beta Acids: 3 - 4.5%             

Aroma

Styrian Golding +

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

Chocolate +

Crystal +

Munich +

Pale Malt +

Wheat +

Kiuchi Brewery/ Hitachino Nest Barrel Aged Commemorative Ale

After the mashing of five different malts (Pale, Munich, Crystal, Chocolate , and wheat), four differing types of hops (Styrian Goldings, Hallertauer, Tettnang, and Saaz) are added in the brew kettle for bitterness & aroma. Five different spices complete the Commemorative Ale recipe: coriander, orange peel, nutmeg ...

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After the mashing of five different malts (Pale, Munich, Crystal, Chocolate , and wheat), four differing types of hops (Styrian Goldings, Hallertauer, Tettnang, and Saaz) are added in the brew kettle for bitterness & aroma. Five different spices complete the Commemorative Ale recipe: coriander, orange peel, nutmeg, cinnamon, and vanilla beans.

read less

Style:
Eisbock

Brewery:
Kiuchi Brewery/ Hitachino Nest

1257 Kounosu
Naka-shi, Ibaraki 311-0133

http://www.kodawari.cc/

The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family. He began his brewery with the idea of using the remaining rice stocks in the ...

read more

The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family. He began his brewery with the idea of using the remaining rice stocks in the warehouse. At this time in Japan, a new political movement began to reform the Tokugawa regime. Fujita Toko, one of the movement's activists, advocated an ideology to build a new organizational government with a reverence of the emperor, and his thought led to the Meiji Restoration.

Fujita was a close friend of Kiuchi, who named one of his sakes "KIKUSAKARI" as a respect to the emperor. KIKU (chrysanthemum) is a crest of the imperial household, and SAKARI means 'property.'

Mikio Kiuchi inherited the brewery legacy in 1950. It was the time when the sake industry flourished as the rapid growth of Japan's economy after the World War II. Although many sake breweries started mass producing low quality sake due to increased demand, Kiuchi Brewery maintained their policy of pursuing the best quality of sake with the optimum ingredients and craftsman-ship.

In autumn 1996, Kiuchi started beer brewing business, named the brand "HITACHINO NEST BEER" with unique owl character logo. Over the years, Kiuchi Brewery has gained Japan and worldwide attention by winning awards at numerous world beer competitions. In 2000, Brew on Premises facilities has opened to enjoy brewing original ale to the public.

Shochu Kiuchi Kiuchi built a Distillation facility in March, 2003. to aid with recycling and reduction of waste, beginning with the production of "Shochu Kiuchi" Distilled liquor made from Sakekasu (Sake lees) which is the by-product of Sake Brewing.

The wine brewing project is the latest challenge of Kiuchi Brewery. Kiuchi bought 4000 square meters of land next to the brewery for the vineyard. The grape seedlings, Merlot and Chardoney were imported from France. The vineyard produced its first crop in 2000.

In 2004, 3 tonnes of grapes were harvested producing 2000 Litres of Wine. This wine is hoped to be able to offer on a market as another prestigious Kiuchi brand in the near future.

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Kiuchi Brewery/ Hitachino Nest Barrel Aged Espresso Stout Barrel Aged Imperial Stout Dark and Flavorful 45 7.50
Kiuchi Brewery/ Hitachino Nest Barrel Aged Espresso Stout Barrel Aged Imperial Stout Dark and Flavorful 45 7.50

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Northern Brewer +

Flavor: Mild earthiness and delicate floral characteristics.

Aroma: Mild pleasant floral and grassy notes.

Alpha Acids: 3 - 5%                         

Beta Acids: 3 - 5%                

Aroma

Saphir-German +

Flavor: Clean, mild bitterness with some floral notes.

Aroma: Floral with some sweet citrus.

Alpha Acids: 2 - 4.5%                                  

Beta Acids: 4 - 7%                

Aroma

Malt Variety

Kiuchi Brewery/ Hitachino Nest Barrel Aged Espresso Stout

Russian Imperial Stout as base and cold matured with ground coffee beans with Saphir and Northern Brewer hops aged in sherry barrels

Russian Imperial Stout as base and cold matured with ground coffee beans with Saphir and Northern Brewer hops aged in sherry barrels

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Style:
Barrel Aged Imperial Stout

Brewery:
Kiuchi Brewery/ Hitachino Nest

1257 Kounosu
Naka-shi, Ibaraki 311-0133

http://www.kodawari.cc/

The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family. He began his brewery with the idea of using the remaining rice stocks in the ...

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The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family. He began his brewery with the idea of using the remaining rice stocks in the warehouse. At this time in Japan, a new political movement began to reform the Tokugawa regime. Fujita Toko, one of the movement's activists, advocated an ideology to build a new organizational government with a reverence of the emperor, and his thought led to the Meiji Restoration.

Fujita was a close friend of Kiuchi, who named one of his sakes "KIKUSAKARI" as a respect to the emperor. KIKU (chrysanthemum) is a crest of the imperial household, and SAKARI means 'property.'

Mikio Kiuchi inherited the brewery legacy in 1950. It was the time when the sake industry flourished as the rapid growth of Japan's economy after the World War II. Although many sake breweries started mass producing low quality sake due to increased demand, Kiuchi Brewery maintained their policy of pursuing the best quality of sake with the optimum ingredients and craftsman-ship.

In autumn 1996, Kiuchi started beer brewing business, named the brand "HITACHINO NEST BEER" with unique owl character logo. Over the years, Kiuchi Brewery has gained Japan and worldwide attention by winning awards at numerous world beer competitions. In 2000, Brew on Premises facilities has opened to enjoy brewing original ale to the public.

Shochu Kiuchi Kiuchi built a Distillation facility in March, 2003. to aid with recycling and reduction of waste, beginning with the production of "Shochu Kiuchi" Distilled liquor made from Sakekasu (Sake lees) which is the by-product of Sake Brewing.

The wine brewing project is the latest challenge of Kiuchi Brewery. Kiuchi bought 4000 square meters of land next to the brewery for the vineyard. The grape seedlings, Merlot and Chardoney were imported from France. The vineyard produced its first crop in 2000.

In 2004, 3 tonnes of grapes were harvested producing 2000 Litres of Wine. This wine is hoped to be able to offer on a market as another prestigious Kiuchi brand in the near future.

read less
Kiuchi Brewery/ Hitachino Nest Barrel Aged Red Rice American Strong Ale Malty, Toasty, and Nutty 31 7.00
Kiuchi Brewery/ Hitachino Nest Barrel Aged Red Rice American Strong Ale Malty, Toasty, and Nutty 31 7.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Chinook +

Flavor: Harsh bitterness with and emphasis on spice and earthiness

Aroma: Spicy with some pine and smokiness

Alpha Acids: 12 - 14%         

Beta Acids: 3 - 4%                            

Bittering

Malt Variety

Kiuchi Brewery/ Hitachino Nest Barrel Aged Red Rice

Complex sake like flavors with malt sweet notes. Hints of strawberries in the nose and palate. An intriguing mix of sake, malt , and bitter notes in the finish. This version is aged in Sakura Cherry Blossom Wood 

Complex sake like flavors with malt sweet notes. Hints of strawberries in the nose and palate. An intriguing mix of sake, malt , and bitter notes in the finish. This version is aged in Sakura Cherry Blossom Wood 

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Style:
American Strong Ale

Brewery:
Kiuchi Brewery/ Hitachino Nest

1257 Kounosu
Naka-shi, Ibaraki 311-0133

http://www.kodawari.cc/

The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family. He began his brewery with the idea of using the remaining rice stocks in the ...

read more

The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family. He began his brewery with the idea of using the remaining rice stocks in the warehouse. At this time in Japan, a new political movement began to reform the Tokugawa regime. Fujita Toko, one of the movement's activists, advocated an ideology to build a new organizational government with a reverence of the emperor, and his thought led to the Meiji Restoration.

Fujita was a close friend of Kiuchi, who named one of his sakes "KIKUSAKARI" as a respect to the emperor. KIKU (chrysanthemum) is a crest of the imperial household, and SAKARI means 'property.'

Mikio Kiuchi inherited the brewery legacy in 1950. It was the time when the sake industry flourished as the rapid growth of Japan's economy after the World War II. Although many sake breweries started mass producing low quality sake due to increased demand, Kiuchi Brewery maintained their policy of pursuing the best quality of sake with the optimum ingredients and craftsman-ship.

In autumn 1996, Kiuchi started beer brewing business, named the brand "HITACHINO NEST BEER" with unique owl character logo. Over the years, Kiuchi Brewery has gained Japan and worldwide attention by winning awards at numerous world beer competitions. In 2000, Brew on Premises facilities has opened to enjoy brewing original ale to the public.

Shochu Kiuchi Kiuchi built a Distillation facility in March, 2003. to aid with recycling and reduction of waste, beginning with the production of "Shochu Kiuchi" Distilled liquor made from Sakekasu (Sake lees) which is the by-product of Sake Brewing.

The wine brewing project is the latest challenge of Kiuchi Brewery. Kiuchi bought 4000 square meters of land next to the brewery for the vineyard. The grape seedlings, Merlot and Chardoney were imported from France. The vineyard produced its first crop in 2000.

In 2004, 3 tonnes of grapes were harvested producing 2000 Litres of Wine. This wine is hoped to be able to offer on a market as another prestigious Kiuchi brand in the near future.

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

Glassware

Pilsner

Bottle Size

SRM Value / Color

1 - 2 / Pale Straw

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

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

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

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

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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Ducato Beersel Frambozschella Fruited Lambic Style Fresh and Fruity None 4.50
Ducato Beersel Frambozschella Fruited Lambic Style Fresh and Fruity None 4.50

Glassware

Sour

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Ducato Beersel Frambozschella

"The next DAYDREAM beer... To follow Blueberry & Brett Peat - this time an Italian Barrel Aged Sour Ale made with Fresh Raspberries!

This beer has been directly fermentation in wooden barrel with a small addition of lactic acid bacteria. After cooling the wort was transferred directly ...

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"The next DAYDREAM beer... To follow Blueberry & Brett Peat - this time an Italian Barrel Aged Sour Ale made with Fresh Raspberries!

This beer has been directly fermentation in wooden barrel with a small addition of lactic acid bacteria. After cooling the wort was transferred directly into old used Italian wine barrels (from Piedmont, Sicily and Emilia Romagna). These are the same barrels that house the fermentation of Chrysopolis (Del Ducato's Lambic) within which a distinct microflora has not been established.

The result of the barrel fermentation is an additional layer of complexity. The inoculation of lactic acid bacteria was done after a few days, just when the fermentation was starting to go spontaneous. 

The complex character due to the nature of the various microbial species involved (Brettanomyces in primis) goes far beyond what the only lactic acid bacteria could give. After 6 months, the beer was extracted from the cask to mature and put into a vat where they were added raspberries and green beer. These additions promote a second fermentation. After three months on the raspberries, the blend is ready." Commercial Description

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Style:
Fruited Lambic Style

Brewery:
Ducato

43011 Roncole Verdi di Busseto
Fiorenzuola d’Arda, 29017

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

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

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

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

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

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

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

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Ducato Beersel Mattina Lambic Style Sour The Lighter Side of Life None 6.20
Ducato Beersel Mattina Lambic Style Sour The Lighter Side of Life None 6.20

Glassware

Sour

Bottle Size

SRM Value / Color

3 - 3 / Straw

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Ducato Beersel Mattina

"A blend of New Morning and 18 month aged 3 Fonteinen Lambic refined for at least 12 months in bottle. It has a surprisingly citrus nose of leather, cellar and animal with hints of dried flowers and honey. Lasting and sapid in the mouth with ...

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"A blend of New Morning and 18 month aged 3 Fonteinen Lambic refined for at least 12 months in bottle. It has a surprisingly citrus nose of leather, cellar and animal with hints of dried flowers and honey. Lasting and sapid in the mouth with a sour finish that always makes the lovers of this blend smile.

This beer could very well make you develop an addiction for spontaneous fermentation and turn your entire world upside down!

After a mechanical breakdown, 3 Fonteinen Brewery of Beersel (possibly the best Lambic blender in the world) had economic damage in the summer of 2009. The news caused such a stir in the International beer movement that I called Armand to know how things were. As he needed to sell his Lambic, I immediately got inspired to blend our New Morning with his beer. We selected three 18 month old Lambic barrels that we siphoned in a small tank on our truck. The journey back was long and hard, myself and Manuel took turns driving through Belgium, France and Italy only stopping for gas. After days hand bottling and months of maturation, the outcome has gone over and beyond our expectations and we can say with pride that it was worth it!"

read less

Style:
Lambic Style Sour

Brewery:
Ducato

43011 Roncole Verdi di Busseto
Fiorenzuola d’Arda, 29017

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

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

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

read more

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

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

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

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

read less
The Collective Brewing Project Belwegian Belgian Style Dubbel Belgian Inspiration None 7.00
The Collective Brewing Project Belwegian Belgian Style Dubbel Belgian Inspiration None 7.00

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

The Collective Brewing Project Belwegian

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Style:
Belgian Style Dubbel

Brewery:
The Collective Brewing Project

112 ST LOUIS AVE
Fort Worth, TX 76104

http://www.collectivebrew.com/

The Collective is Fort Worth's first franken-monster of a brewery.  We're an unholy marriage of production brewery and badass taproom.  Ride your bike down to the near southside and hang out in our taproom, talk beer, play cornhole, eat some snacks and sample ...

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The Collective is Fort Worth's first franken-monster of a brewery.  We're an unholy marriage of production brewery and badass taproom.  Ride your bike down to the near southside and hang out in our taproom, talk beer, play cornhole, eat some snacks and sample some of our beer you can't get anywhere else.  You can also hop in your gas guzzler and check out the beers at your favorite watering hole.  

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Braindead Brewing Bent De Garde Biere de Garde The Brown Note None 8.00
Braindead Brewing Bent De Garde Biere de Garde The Brown Note None 8.00

Glassware

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Braindead Brewing Bent De Garde

Bière de Garde aged in Red Wine Barrels

Bière de Garde aged in Red Wine Barrels

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Style:
Biere de Garde

Brewery:
Braindead Brewing

2625 Main Street
Dallas, TX 75226

http://braindeadbrewing.com/

BrainDead Brewing was opened as Deep Ellum’s first true brewpub. Many think of a “brew pub” as a restaurant that serves beer. An actual brewpub is a restaurant that brews and serves its own beer on-premises,which is surprisingly harder to find.

BrainDead Brewing was opened as Deep Ellum’s first true brewpub. Many think of a “brew pub” as a restaurant that serves beer. An actual brewpub is a restaurant that brews and serves its own beer on-premises,which is surprisingly harder to find.

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Nebraska Brewing Company Black Betty Barrel Aged Imperial Stout Tall, Dark, and Handsome 67 11.30
Nebraska Brewing Company Black Betty Barrel Aged Imperial Stout Tall, Dark, and Handsome 67 11.30

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Chinook +

Flavor: Harsh bitterness with and emphasis on spice and earthiness

Aroma: Spicy with some pine and smokiness

Alpha Acids: 12 - 14%         

Beta Acids: 3 - 4%                            

Bittering

Columbus +

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

Aroma: Earthy aroma with some hints of citrus.

Alpha Acids: 14 - 16%         

Beta Acids: 4 - 5%                            

Dual Purpose

Liberty +

Flavor: Mild with hints of peaches and grapes

Aroma: Mild floral bouquet with some spice and subtle lemon

Alpha Acids: 3 - 6.5%                                  

Beta Acids: 3 - 4%                

Aroma

Malt Variety

Chocolate +

Pale Malt +

Victory +

Nebraska Brewing Company Black Betty

Espresso Beans, Burnt Barley, Thick Chocolate with a finish of Mild Whiskey

Espresso Beans, Burnt Barley, Thick Chocolate with a finish of Mild Whiskey

read less

Style:
Barrel Aged Imperial Stout

Brewery:
Nebraska Brewing Company

7474 Towne Center Pkwy #101
Papillion, NE 68046

http://nebraskabrewingco.com/

The brewery was founded in 2007 by Paul and Kim Kavulak with a brewpub in Shadow Lake Town Center in Papillion. Paul began homebrewing in 1992 after being invited to a friend's house to taste his homemade beer. Paul hadn't realized you could ...

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The brewery was founded in 2007 by Paul and Kim Kavulak with a brewpub in Shadow Lake Town Center in Papillion. Paul began homebrewing in 1992 after being invited to a friend's house to taste his homemade beer. Paul hadn't realized you could brew at home and so that, combined with the couple's interest in craft beer, got him started brewing. Once he began brewing, opening a brewpub became his goal. Nebraska Brewing opened a stand alone brewery in January 2014 followed by the taproom in May of 2014. Their combined production between the two facilities made them the largest brewery in the state by barrels produced in 2014.

Nebraska Brewing Company's beer is available in 26 states, with Oklahoma coming in September to make it 27. Their beer is also available in four countries besides the United States: Japan, S. Korea, Taiwan, and Denmark. You can find their beers pretty much any place in Nebraska you can find beer on draft or in cans and bottles.

The path to their widespread distribution was spurred by the economic downturn of 2008 and 2009. They had just started experimenting with a barrel-aged beer, and Paul cold-called a distributor in NY state, and they took everything Paul had. Nebraska Brewing adopted the philosophy of Patrick Rue from The Bruery in California: send a little beer a lot of places. When the new brewery came online in January of 2014, they had a large network of distributors waiting for more of their beer.

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Wasatch Brewery Black O' Lantern Pumpkin Ale Dark and Flavorful None 6.50
Wasatch Brewery Black O' Lantern Pumpkin Ale Dark and Flavorful None 6.50

Glassware

American Pint

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Wasatch Brewery Black O' Lantern

Dark and roasty with balance of pumpkin spice.

Dark and roasty with balance of pumpkin spice.

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Style:
Pumpkin Ale

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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Wild Beer Bliss Saison Fresh and Fruity None 6.00
Wild Beer Bliss Saison Fresh and Fruity None 6.00

Glassware

Snifter

Bottle Size

330mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Wild Beer Bliss

We love nothing better than Belgian-style saison but with this blissful version we’ve added our own Wild interpretation of the style by adding a dash of funky Brettanomyces yeast plus roasted apricots and a hush-hush blend of spices. All of this makes for an ...

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We love nothing better than Belgian-style saison but with this blissful version we’ve added our own Wild interpretation of the style by adding a dash of funky Brettanomyces yeast plus roasted apricots and a hush-hush blend of spices. All of this makes for an extraordinary beer with an array of aromas that leap out of the glass followed by a spicy, fruity, tart and peppery palate and a long lingering finish.

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Style:
Saison

Brewery:
Wild Beer

Lower Westcombe Farm
Shepton Mallet, BA4 6ER

http://www.wildbeerco.com/

Wild Beer Co beers are brewed with a combination of ancient and new techniques, with the aim of producing a beer for people who want to discover and understand new tastes and flavors. The brewery produces sixteen beers, including Rubus Maximus (5.8%), the highly ...

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Wild Beer Co beers are brewed with a combination of ancient and new techniques, with the aim of producing a beer for people who want to discover and understand new tastes and flavors. The brewery produces sixteen beers, including Rubus Maximus (5.8%), the highly acclaimed raspberry beer.

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B-52 Brewing Bourbon Barrel Breakfast Stout Barrel Aged Stout Dark and Flavorful 60 9.60
B-52 Brewing Bourbon Barrel Breakfast Stout Barrel Aged Stout Dark and Flavorful 60 9.60

Glassware

Snifter

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

B-52 Brewing Bourbon Barrel Breakfast Stout

Breakfast stout aged in bourbon barrels

Breakfast stout aged in bourbon barrels

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Style:
Barrel Aged Stout

Brewery:
B-52 Brewing

12470 Milroy Lane
Conroe, TX 77304

http://b52brewing.com/

B-52 Brewing is a craft brewery located in Conroe, Texas just north of Houston. Founded as a small friend-and-family-run business in 2014, B-52 intends to make its mark in craft brewing by focusing entirely on what beer was always intended to be: an experience.

While ...

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B-52 Brewing is a craft brewery located in Conroe, Texas just north of Houston. Founded as a small friend-and-family-run business in 2014, B-52 intends to make its mark in craft brewing by focusing entirely on what beer was always intended to be: an experience.

While attending college in Austin, Chad and Brent Daniel began their adventures in brewing as a hobby, which quickly evolved into an obsession. Their passion for craft beer was forever entrenched with the very first batch. Soon their house in San Marcos more closely resembled that of a brew-pub with a 12-tap kegerator built from scratch and a garage overflowing with brewing equipment. With Chad’s prowess for engineering and Brent’s passion for entrepreneurship, the seeds for a new enterprise were firmly planted.

Upon finishing school, the two brothers set out for adventure driving more than 5,000 miles from Austin to Vancouver and back down the West Coast. Along the way, they stopped by too many breweries to count for…you know…research. The experiences gained from visiting these breweries can be seen in the unique mash-up of what B-52 Brewing is all about. By taking bits and pieces, they formulated a business plan combining the best aspects of each brewery into their own unique vision for craft brewing.

Chad and Brent value innovation over stagnation, variety over uniformity, and inclusiveness over exclusivity.

B-52 Brewing is founded on the passion that Chad and Brent felt for the one true appeal that drives people to craft beer: The experience of new things, unique flavors, and the strong sense of community cultivated by beer. 

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Ducato Brett Peat Dream Wild Ale Advanced Sour-ology None 7.00
Ducato Brett Peat Dream Wild Ale Advanced Sour-ology None 7.00

Glassware

Snifter

Bottle Size

330mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Ducato Brett Peat Dream

Blend of Peated Barley Wine, Rauch Marzen & Brett Ale. Citric and Smoky.

Blend of Peated Barley Wine, Rauch Marzen & Brett Ale. Citric and Smoky.

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Style:
Wild Ale

Brewery:
Ducato

43011 Roncole Verdi di Busseto
Fiorenzuola d’Arda, 29017

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

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

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

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

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

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

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

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(512) Brewing Company Cab Tripel Barrel Aged Tripel Belgian Inspiration None 9.50
(512) Brewing Company Cab Tripel Barrel Aged Tripel Belgian Inspiration None 9.50

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

(512) Brewing Company Cab Tripel

Cabernet barrel aged Devil's Backbone.

Cabernet barrel aged Devil's Backbone.

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Style:
Barrel Aged Tripel

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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Real Ale Brewing Company Cafe de Olla American Porter Cask Conditioned 35 6.60
Real Ale Brewing Company Cafe de Olla American Porter Cask Conditioned 35 6.60

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

16.000 plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Cafe de Olla

"Mexican spiced coffee joins our robust porter in a union of cinnamon, spice, and rich malt character." Commercial Description

"Mexican spiced coffee joins our robust porter in a union of cinnamon, spice, and rich malt character." 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:
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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Brash Cali Green IPA Hop-a-licious None 7.00
Brash Cali Green IPA Hop-a-licious None 7.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Brash Cali Green

IPA

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:
Brash

510 W Crosstimbers Rd
Houston, TX 77018

http://brashbeers.com/

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

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

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

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

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Rodenbach Brewing Caractere Rouge Sour Brown Ale Fresh and Fruity None 7.00
Rodenbach Brewing Caractere Rouge Sour Brown Ale Fresh and Fruity None 7.00

Glassware

Sour

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Rodenbach Brewing Caractere Rouge

"The brewer allow the beer to macerate with fresh cherries, raspberries and cranberries. After this maceration in oak, the beer re-ferments in the bottle. The result is RODENBACH Caractère Rouge, an exceptional RODENBACH with fruit maceration and a 7% alcohol volume. The brew is ...

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"The brewer allow the beer to macerate with fresh cherries, raspberries and cranberries. After this maceration in oak, the beer re-ferments in the bottle. The result is RODENBACH Caractère Rouge, an exceptional RODENBACH with fruit maceration and a 7% alcohol volume. The brew is more than unique and extremely exclusive, as only 900 75-cl bottles were produced. Geunes serves this wilful beer as part of his other unique range of beer varieties in his restaurant, ’t Zilte, at the Antwerp MAS museum." Commercial Description

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Style:
Sour Brown Ale

Brewery:
Rodenbach Brewing

Spanjestraat 133
Roeselare, 8800

http://www.palmbreweries.com/en/rodenbach

Rodenbach Brewing was founded in the town of Roeselare in West Flanders in 1821. It is widely considered the best producer of the Flemish Red Style.

The founders were German immigrants, and the brewery was of little note until the grandson of one of the ...

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Rodenbach Brewing was founded in the town of Roeselare in West Flanders in 1821. It is widely considered the best producer of the Flemish Red Style.

The founders were German immigrants, and the brewery was of little note until the grandson of one of the founders took over the brewery in 1878. It was at this time that the brewery switched to the wood-aged sour blended beer that made Rodenback famous. The art of blending wood-aged sour beer was adapted from the English, which is particularly interesting since the English have abandoned the practice. Rodenbach is one of only a few producers making beer in this method today.

The brewery was owned by the family until 1998 when it was sold to Palm, which brought the brewery to a wider audience.

Rodenbach brews one beer, which is aged and blended to make all other Rodenbach beers. This Ale is aged for 5 weeks using Rodenbach’s own house yeast blend of top fermenting yeasts in stainless steel to make “young” beer.  Young beer is then aged in large wooden vats for up to 3 years. It is this ageing that sours the beer and gives it the fruity flavor. All of the labels that Rodenbach releases are the result of this one beer being aged for different times and blended in different ratios.

  • Rodenbach (regular) blend of 25% barrel-aged beer with 75% young beer
  • Rodenbach Grand Cru blend of about 67% barrel-aged beer and 33% young
  • Rodenbach Vintage labels: all the beer released under the Vintage label is from a single foeder (the large wood vats the brewery is famous for). These labels are 100% barrel-aged beer.
  • Rodenbach Caractere rouge: 100% barrel-aged beer for 2 years (most likely the beer is blended from multiple foeders all filled in the same year), steeped in macerated cherries, cranberries, and raspberries for 6 months.
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(512) Brewing Company Cascabel Cream Stout Milk Stout Cask Conditioned 20 6.00
(512) Brewing Company Cascabel Cream Stout Milk Stout Cask Conditioned 20 6.00

Glassware

American Pint

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

2-Row Malt +

Crystal +

(512) Brewing Company Cascabel Cream Stout

Brewed with guajillo chiles and lactose. Smooth and slightly sweet with a little heat from the peppers. Good roasty dark chocolate on the palate.

Brewed with guajillo chiles and lactose. Smooth and slightly sweet with a little heat from the peppers. Good roasty dark chocolate on the palate.

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Style:
Milk Stout

Brewery:
(512) Brewing Company

407 Radam
Austin, TX 78745

http://www.512brewing.com/

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

read more

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

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

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

Glassware

Snifter

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Hanssens Artisanaal Cassis

Ale Brewed with Black Currants and Matured in Oak Barrels.

Ale Brewed with Black Currants and Matured in Oak Barrels.

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Style:
Lambic

Brewery:
Hanssens Artisanaal

Vroenenbosstraat 15
Dworp, Belgium 1653

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

Lambic beers are famous ...

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

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

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

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

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

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Avery Brewing Company Certatio Equestris Wild Ale Advanced Sour-ology None 8.90
Avery Brewing Company Certatio Equestris Wild Ale Advanced Sour-ology None 8.90

Glassware

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Avery Brewing Company Certatio Equestris

Barrel-aged sour brewed with spearmint and fermented with brettanomyces

Barrel-aged sour brewed with spearmint and fermented with brettanomyces

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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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Real Ale Brewing Company Coffisar Barrel Aged Imperial Stout Oddly Delicious None 8.70
Real Ale Brewing Company Coffisar Barrel Aged Imperial Stout Oddly Delicious None 8.70

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Coffisar

Base beer — Commissar Russian Imperial Stout
Maturation — 3 months
Barrels — 50% aged in new american oak, 50% aged in charred custom oak - cold extract coffee added to brite tank
Tasting Notes — vanilla, oak, coffee, dark roasty malt

Base beer — Commissar Russian Imperial Stout
Maturation — 3 months
Barrels — 50% aged in new american oak, 50% aged in charred custom oak - cold extract coffee added to brite tank
Tasting Notes — vanilla, oak, coffee, dark roasty malt

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Style:
Barrel Aged Imperial Stout

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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11 Below Brewing Company Color Blind IPA Hop-a-licious 64 6.30
11 Below Brewing Company Color Blind IPA Hop-a-licious 64 6.30

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Mosaic +

Flavor: Tropical fruits and blueberry notes

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

Alpha Acids: 11.5 - 13.5%               

Beta Acids: 3.2 - 3.9%          

Aroma

Malt Variety

Caramel Malt +

11 Below Brewing Company Color Blind

"Color Blind marries deep malt character to juicy hop flavors and aroma to make one bad-ass Red IPA. With heavy handed hop additions of Mosaic being bolstered by rich caramel malts, we’re sure the hop heads out there will see things our way." Commercial ...

"Color Blind marries deep malt character to juicy hop flavors and aroma to make one bad-ass Red IPA. With heavy handed hop additions of Mosaic being bolstered by rich caramel malts, we’re sure the hop heads out there will see things our way." 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:
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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Moonlight Meadery Curiosity Mead By The Glass None 7.50
Moonlight Meadery Curiosity Mead By The Glass None 7.50

Glassware

Snifter

Bottle Size

2oz (By The Glass)

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Moonlight Meadery Curiosity

Aged in Allagash Curieux Barrels

Aged in Allagash Curieux Barrels

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Style:
Mead

Brewery:
Moonlight Meadery

23 Londonderry Road
Londonderry, NH 03053

http://www.moonlightmeadery.com/

Moonlight Meadery is a cidery and meadery from Londonderry, New Hampshire, specializing in meads--wines made from honey and ciders. 

In 1995, founder Michael Fairbrother tried a cyser (apple and honey mead) for the first time. Since then, he's developed a passion and skill at ...

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Moonlight Meadery is a cidery and meadery from Londonderry, New Hampshire, specializing in meads--wines made from honey and ciders. 

In 1995, founder Michael Fairbrother tried a cyser (apple and honey mead) for the first time. Since then, he's developed a passion and skill at making meads. 

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Founders Brewing Company Curmudgeon Old Ale/Stock Ale Not for the Faint of Heart 50 9.80
Founders Brewing Company Curmudgeon Old Ale/Stock Ale Not for the Faint of Heart 50 9.80

Glassware

Snifter

Bottle Size

SRM Value / Color

30 - 39 / Deep Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Founders Brewing Company Curmudgeon

"This Old Ale conjures up thoughts of classic sea fairing ports, there local pubs and the weathered fisherman that frequent them. In traditional style Curmudgeon is brewed with an intense focus on the malt bill creating a very strong, rich, malty characteristic and a sweetness ...

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"This Old Ale conjures up thoughts of classic sea fairing ports, there local pubs and the weathered fisherman that frequent them. In traditional style Curmudgeon is brewed with an intense focus on the malt bill creating a very strong, rich, malty characteristic and a sweetness indicative of its cousin the barleywine. We are especially proud of the balance in this beer making it deceptively smooth and drinkable at 9.8% alcohol by volume." Commercial Description

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Style:
Old Ale/Stock Ale

Old Ale/Stock Ale
Old Ales and Stock Ales are high gravity beers intended for long aging.  The biggest difference between this style and other Strong Ales is the very low attenuation of the wort, resulting in a very sweet flavor. The long aging helps ...
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Old Ale/Stock Ale
Old Ales and Stock Ales are high gravity beers intended for long aging.  The biggest difference between this style and other Strong Ales is the very low attenuation of the wort, resulting in a very sweet flavor. The long aging helps balance the sweetness out by adding wood flavors, lactic sour notes and allowing the heavier sugars to drop out of the beer.

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 appearance is light amber to very dark reddish-brown. There is a creamy tan-colored head.

Aroma/Taste
The aroma is malty sweet with fruity esters, often with a complex blend of dried fruit, vinous, caramel, molasses, nuts, toffee, treacle and/or other specialty malt.
There is medium to high malt character with a luscious malt complexity, often with nutty, caramel and/or molasses-like flavors. Balance is often malty sweet but may be well hopped (the impression of bitterness often depends on the amount of aging). Moderate to high fruity esters are common and may take on a dried fruit or vinous character. The finish may contribute oxidative flavors similar to a fine old sherry, Port or Madeira. Alcoholic strength is evident. Some wood-aged or blended versions may have a lactic acid or Brettanomyces flavor from long exposure to raw barrels. This is a standard trait in many old world styles because, historically, sanitary practices were not as precise as they are today.
Ingredients
Old Ales/Stock Ales contain pale malts and caramel malts. Dark malts can be used, but if the color becomes too dark, it will fall outside the standard style guidelines. Hops are used, but variety is not important because of long term aging. Adjuncts like molasses are sometimes used. 

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 6%-9% and an average IBU range of 30-60.
Examples
Great examples of this style are Great Divide Hibernation Ale, Avery Old Jubilation and North Coast Old Stock.

History 
The beer is called Old or Stock Ale because, historically, strong beer was used as a blending beer with other weaker “running beers” (beers brewed for immediate sale). Thus, the bar or brewery had a “stock” of strong beer in reserve. The term “old” was used because, in most cases, the Stock Ale were aged for months or years, thus making it old by beer standards.
The parti-gyle system plays an important roll in the historical origins on the style. Parti-gyle is the process in which multiple beers are made from the same batch of grist using a single high-temperature (~150° F) step mashing process. Because the grist was single infusion mashed at such a high temperature, the wort was only about 50% fermentable. The resulting beer would only be about 6% - 9% ABV. The first runnings off the mash would yield a wort around 1.100 OG. These first runnings would become Stock Ales. Because of advances in brewing practices, few brewers still practice parti-gyle.
Some people say that Stock Ales and Old Ales are slightly different, but they’re not. If there were a difference, it would be that hypothetically you could have a young Stock Ale, but in historical practice this never happened. If you must draw a differance it would be that Stock Ales are freash and Old Ales are Stock Ale that has been aged.
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Brewery:
Founders Brewing Company

235 Grandville Ave. SW
Grand Rapids, MI 49503

http://foundersbrewing.com/

Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought ...

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Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought to live it hard, without regrets.

After some initial challenges, due to making well balanced but unremarkable beers, they were on the verge of bankruptcy. It was at this point that the original Founders team decided to brew the kind of beer that got them excited about brewing in the first place: complex, in-your-face ales, with huge aromatics, bigger body, and tons of flavor.

The Founders Family, a group of passionate beer enthusiasts, has grown around this simple philosophy: “We don’t brew beer for the masses. Instead, our beers are crafted for a chosen few, a small cadre of renegades and rebels who enjoy a beer that pushes the limits of what is commonly accepted as taste. In short, we make beer for people like us.”

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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 ...

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 Devil's Share Barrel Aged Tripel Oddly Delicious None 8.10
Real Ale Brewing Company Devil's Share Barrel Aged Tripel Oddly Delicious None 8.10

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Devil's Share

Barrel-aged Devil’s Backbone. Part of the Mysterium Verum. Draft only.

Barrel-aged Devil’s Backbone. Part of the Mysterium Verum. Draft only.

read less

Style:
Barrel Aged 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 ...

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
Shacksbury Cider Dry Cider Cider Besides Beer None 6.50
Shacksbury Cider Dry Cider Cider Besides Beer None 6.50

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Shacksbury Cider Dry Cider

  • Apple varieties - Jonagold, Spartan, McIntosh, Empire, Ellis Bitters, Browns, Michelin, Somerset Redstreak, and Dabinett
    • Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
  • Apple varieties - Jonagold, Spartan, McIntosh, Empire, Ellis Bitters, Browns, Michelin, Somerset Redstreak, and Dabinett
    • Apples grown by Sunrise Orchards in Cornwall, Vermont and Dragon Orchards in Herefordshire, England
read less

Style:
Cider

Brewery:
Shacksbury Cider

11 Main St
Vergennes, VT 05491

http://www.shacksbury.com/

Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.

At Shacksbury, we believe cider can, and should, be daring ...

read more

Far from ordinary, apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.

At Shacksbury, we believe cider can, and should, be daring and complex. From gnarled trees on New England farmsteads to Old World orchards in England and Spain, our cider will change the way you think about this amazing fruit.

read less
New Belgium Brewing Company Eric's Ale Wild Ale Fresh and Fruity None 7.00
New Belgium Brewing Company Eric's Ale Wild Ale Fresh and Fruity None 7.00

Glassware

Snifter

Bottle Size

22oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

New Belgium Brewing Company Eric's Ale

Peaches added to 50/50 blend of fresh strong golden lager and three year wild beer. 

Peaches added to 50/50 blend of fresh strong golden lager and three year wild beer. 

read less

Style:
Wild Ale

Brewery:
New Belgium Brewing Company

500 Linden Street
Fort Collins, CO 80524

http://www.newbelgium.com/

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

read more

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

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

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

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

read less
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. 

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
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

read less

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.

read less
Real Ale Brewing Company Firemans #4 American Blonde Ale Sociable and Refreshing 23 5.10
Real Ale Brewing Company Firemans #4 American Blonde Ale Sociable and Refreshing 23 5.10

Glassware

American Pint

Bottle Size

SRM Value / Color

3 - 3 / Straw

Original Gravity

12.000 plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Firemans #4

"Named as a tribute to our good friends (and bad ass bike makers) at Fireman Texas Cruzer and because it was the fourth year-round beer we created, Firemans #4 is our most popular and best-selling beer to date. With an ever-drinkable balance of smooth malt ...

read more

"Named as a tribute to our good friends (and bad ass bike makers) at Fireman Texas Cruzer and because it was the fourth year-round beer we created, Firemans #4 is our most popular and best-selling beer to date. With an ever-drinkable balance of smooth malt and zesty hops, this refreshing blonde is perfect on a hot day or paired with spicy food. It’s no wonder why so many Texans love it." Commercial Description

read less

Style:
American Blonde Ale

American Blonde Ale

Known as the entry-level craft beer, Blonde Ale is easy-drinking, approachable and malt-oriented.

Appearance
The appearance is light yellow to deep gold, clear to brilliant. A low to medium white head exists with fair to good retention.
Aroma/Flavor
Blonde Ales have ...
read more

American Blonde Ale

Known as the entry-level craft beer, Blonde Ale is easy-drinking, approachable and malt-oriented.

Appearance
The appearance is light yellow to deep gold, clear to brilliant. A low to medium white head exists with fair to good retention.
Aroma/Flavor
Blonde Ales have a light to moderate sweet malty aroma with low to moderate fruitiness.
The flavor has an initial malty sweetness but optionally some bready, toasty or biscuit-like flavor. With a light to moderate hop flavor and low to medium bitterness, the finish is medium-dry to somewhat sweet. The mouthfeel is medium light to medium body with medium to high carbonation.

Ingredients
 Usually, Blonde Ales use 100% malted barley, but sometimes as much as 25% wheat malt can be used. This beer can also be hopped with any hop. 

Glassware and Serving Temperature
At Hay Merchant, we serve Blonde Ale in an American Pint, and it's stored in our lager cooler at 35°. 

Stats
This style will have a common ABV range of 3.5%-5.5% and an average IBU range of 15-28.
Examples
Great craft examples of this style are Southern Star Bombshell Blonde Ale and Real Ale Fireman’s #4.

History
Blonde Ale is a modern American take on the old American cream style ale style, which were brewed by ale breweries to compete against larger producers in pre-Prohibition Northeast and Mid-Atlanta America.  Cream ales were not 100% malted barley, but contained a percentage of corn.  Blonde Ales are also called Golden Ales, but should not be confused with Belgian-Style Golden Ales.
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
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.

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
Brooklyn Brewery Framboisie Wild Ale Fresh and Fruity None 7.50
Brooklyn Brewery Framboisie Wild Ale Fresh and Fruity None 7.50

Glassware

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

16.500 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

Perle +

Flavor: Very earthy with a minty finish.

Aroma: Earthy and slightly spicy.

Alpha Acids: 7 - 9.5%                                  

Beta Acids: 4 - 5%                

Dual Purpose

Malt Variety

Pilsner +

Wheat +

Brooklyn Brewery Framboisie

Fresh Raspberry Aromatics Underpinned by the Vanilla Notes of American Bourbon Oak

Fresh Raspberry Aromatics Underpinned by the Vanilla Notes of American Bourbon Oak

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Style:
Wild Ale

Brewery:
Brooklyn Brewery

79 N 11th St.
Brooklyn, NY 11249

http://brooklynbrewery.com/

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

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

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

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

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

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

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

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

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

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

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Odell Brewing Company Friek Fruited Sour Sour and Funky 7 6.50
Odell Brewing Company Friek Fruited Sour Sour and Funky 7 6.50

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Odell Brewing Company Friek

"Created by combining framboises (raspberries) with kriek lambic style ales. We took ales fermented with wild yeast and tart cherries and moved them into oak barrels to age and sour—taking on the cherry flavors. Then, immediately prior to the final blending, our brewers throw ...

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"Created by combining framboises (raspberries) with kriek lambic style ales. We took ales fermented with wild yeast and tart cherries and moved them into oak barrels to age and sour—taking on the cherry flavors. Then, immediately prior to the final blending, our brewers throw in fresh raspberries making for sweet and tart flavors that mingle on the tongue with a sparkling dry finish." Commercial Description

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Style:
Fruited Sour

Brewery:
Odell Brewing Company

800 East Lincoln Avenue
Fort Collins, CO 80524

http://odellbrewing.com/

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

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

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

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

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Domaine de la Patience From the Tank Chardonnay Wine Besides Beer None 13.50
Domaine de la Patience From the Tank Chardonnay Wine Besides Beer None 13.50

Glassware

Wine Glass

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Domaine de la Patience From the Tank Chardonnay

Pale yellow in the glass with a tart, fruity nose & dynamic mineral scents. The palate opens with crisp citrus & peach flavors that are boosted by vibrant acidity & heady minerality.

Pale yellow in the glass with a tart, fruity nose & dynamic mineral scents. The palate opens with crisp citrus & peach flavors that are boosted by vibrant acidity & heady minerality.

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Style:
Wine

Brewery:
Domaine de la Patience

Chemin de Marguerittes
Bezouce, 30320

http://www.domaine-patience.com/

This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb “La Patience” that can be found throughout the vineyard. After a decade of managing the winemaking at the local cooperative Christophe Aguilar decided it was time ...

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This family estate located in the Costières de Nîmes takes its name from a wild, aromatic herb “La Patience” that can be found throughout the vineyard. After a decade of managing the winemaking at the local cooperative Christophe Aguilar decided it was time to make his own wine. Today Christophe farms 60 hectares of vines, fifty-years ago his grandfather farmed the same soil, with a deep respect and understanding of the terroir.

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Founders Brewing Company Frootwood Fruited Ale Oddly Delicious None 8.00
Founders Brewing Company Frootwood Fruited Ale Oddly Delicious None 8.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Founders Brewing Company Frootwood

Cherry ale in bourbon barrels with maple syrup. Tart cherry with vanilla and spice.

Cherry ale in bourbon barrels with maple syrup. Tart cherry with vanilla and spice.

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Style:
Fruited Ale

Brewery:
Founders Brewing Company

235 Grandville Ave. SW
Grand Rapids, MI 49503

http://foundersbrewing.com/

Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought ...

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Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought to live it hard, without regrets.

After some initial challenges, due to making well balanced but unremarkable beers, they were on the verge of bankruptcy. It was at this point that the original Founders team decided to brew the kind of beer that got them excited about brewing in the first place: complex, in-your-face ales, with huge aromatics, bigger body, and tons of flavor.

The Founders Family, a group of passionate beer enthusiasts, has grown around this simple philosophy: “We don’t brew beer for the masses. Instead, our beers are crafted for a chosen few, a small cadre of renegades and rebels who enjoy a beer that pushes the limits of what is commonly accepted as taste. In short, we make beer for people like us.”

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Boulevard Brewing Funkier Pumpkin Sour Ale Fresh and Fruity 15 8.50
Boulevard Brewing Funkier Pumpkin Sour Ale Fresh and Fruity 15 8.50

Glassware

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Boulevard Brewing Funkier Pumpkin

Pumpkin Pie Spices, Earthy Brettanomyces Notes

Pumpkin Pie Spices, Earthy Brettanomyces Notes

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Style:
Sour Ale

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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Clown Shoes Galactica Imperial IPA Cask Conditioned None 8.00
Clown Shoes Galactica Imperial IPA Cask Conditioned None 8.00

Glassware

Tulip

Bottle Size

SRM Value / Color

15 - 17 / Deep Amber

Original Gravity

None plato

Final Gravity

None plato

Hops

Galaxy (AU) +

Flavor: Citrus and passion fruit, somewhat tropical

Aroma: Citrusy and fruity

Alpha Acids: 13.5 - 15%                  

Beta Acids: 5.5 - 6%            

Dual Purpose

Malt Variety

Clown Shoes Galactica

"Dry hopped with Galaxy hops, a clean malt backbone enhances the dank and luscious IPA flavors." Commercial Description

"Dry hopped with Galaxy hops, a clean malt backbone enhances the dank and luscious IPA flavors." Commercial Description

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Style:
Imperial IPA

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

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

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

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

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

Brewery:
Clown Shoes

23 Hayward Street
Ipswich, MA 01938

http://www.clownshoesbeer.com/

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

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


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

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Sixpoint Brewery Global Warming American Strong Ale Hop-a-licious 70 7.00
Sixpoint Brewery Global Warming American Strong Ale Hop-a-licious 70 7.00

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Sixpoint Brewery Global Warming

Big hops on the nose and palate. Pleasant lingering hop bitterness and toasty biscuity maltiness.

Big hops on the nose and palate. Pleasant lingering hop bitterness and toasty biscuity maltiness.

read less

Style:
American Strong Ale

Brewery:
Sixpoint Brewery

40 Van Dyke St
Brooklyn, New York 11231

http://sixpoint.com/

While some historical records indicate Sixpoint Brewery was founded in 2004, the real birth of Sixpoint begins at the dawn of civilization. That is when the earliest societies began cultivating cereal grains to make fermented beverages, and the desire for excellence in the craft of ...

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While some historical records indicate Sixpoint Brewery was founded in 2004, the real birth of Sixpoint begins at the dawn of civilization. That is when the earliest societies began cultivating cereal grains to make fermented beverages, and the desire for excellence in the craft of brewing was forged. Even during the earliest civilizations, rich iconography had adorned various brewing vessels, and pictographs depicting the craft of brewing were rife with symbolism. One symbol has transcended and survived throughout the ages - the Sixpoint Brewers' star.

The idea of "Sixpoint" as a code of brewing has resiliently persevered over centuries of rapid human development. But it has not been a journey without struggle or conflict. The symbol was very prominent during the medieval period and up until the early 1900s, but its popularity and visibility started to wane within the last century. After 1950, Sixpoint was nearly snuffed out and one of the cornerstone crafts of our civilization was nearly extinguished. Was Sixpoint dead, or just dormant?

The shimmering light of the Brewer's star started to shine once again in 2004 with its reincarnation as "Sixpoint Craft Ales." This is when the Sixpoint Brew Crew not only resurrected the Sixpoint Brewers' Star, but also breathed life into a patchwork of brewing equipment within an 800 square foot garage in a then-dilapidated neighborhood of Brooklyn, NYC called Red Hook. The original creations of Sixpoint Craft Ales were a mash-up of professional brewing experiences, global brewery influences, and unbridled homebrew proliferation. Out of this modest maritime enclave hundreds of delicious craft brews were concocted and disseminated, and the star had been reborn.

The reincarnated star proved to have an attractive radiance. The historical traditions of craftsmanship that had been coursing through the veins of others also drew them to Sixpoint. Within years, a team of Sixpoint Brewers and Staff had gathered underneath the Sixpoint star, not knowing how they arrived there, but knowing they must keep the Sixpoint tradition alive.

Sixpoint Brewery: Founded in 2004; born at the dawn of civilization.

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Buffalo Bayou Brewing Co. Great White Buffalo Witbier Sociable and Refreshing 22 5.80
Buffalo Bayou Brewing Co. Great White Buffalo Witbier Sociable and Refreshing 22 5.80

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

14.000 plato

Final Gravity

None plato

Hops

Malt Variety

Buffalo Bayou Brewing Co. Great White Buffalo

"Legends foretold of the coming of the Great White Buffalo. His birth would mark an era of unprecedented prosperity and abundance. Rare as rare can be, he embodies nature’s ultimate creativity: elegance in simplicity. Complex yet sessionable, it’s a fully committed, uncompromising Wit ...

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"Legends foretold of the coming of the Great White Buffalo. His birth would mark an era of unprecedented prosperity and abundance. Rare as rare can be, he embodies nature’s ultimate creativity: elegance in simplicity. Complex yet sessionable, it’s a fully committed, uncompromising Wit that finishes dry and crisp.


Best enjoyed during Houston’s warm season: January, February, March, April, May, June, July, August, September, October, November, and the first three weeks of December." Commercial Description

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Style:
Witbier

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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Oskar Blues Brewery Gubna Imperial IPA Hop-a-licious 100 10.00
Oskar Blues Brewery Gubna Imperial IPA Hop-a-licious 100 10.00

Glassware

Snifter

Bottle Size

SRM Value / Color

12 - 14 / Medium Amber

Original Gravity

None plato

Final Gravity

None plato

Hops

Chinook +

Flavor: Harsh bitterness with and emphasis on spice and earthiness

Aroma: Spicy with some pine and smokiness

Alpha Acids: 12 - 14%         

Beta Acids: 3 - 4%                            

Bittering

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

Sorachi Ace +

Flavor: Very lemony.

Aroma: Very strong lemon character.

Alpha Acids: 10 - 16%                     

Beta Acids: 6 - 7%                

Dual Purpose

Malt Variety

Oskar Blues Brewery Gubna

"Each year GUBNA takes on a personality of its own. We seek out the most exciting and best available hops from each individual season to create a potent and complex Imperial IPA. GUBNA is packed with Rye and North American Pale Malt and accented with ...

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"Each year GUBNA takes on a personality of its own. We seek out the most exciting and best available hops from each individual season to create a potent and complex Imperial IPA. GUBNA is packed with Rye and North American Pale Malt and accented with Munich Malt to give a spicy and flavorful backbone to support loads of kettle hops driving the IBUs to triple digits. 
** This beer will now feature different hops in the massive dry hop every year. 
2015 - Features whole leaf Galena hops, plus Sorachi Ace and Columbus hops. Dry hopped with copious amounts of El Dorado, Comet and Chinook." Commercial Description

read less

Style:
Imperial IPA

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

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

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

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

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

Brewery:
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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Jolly Pumpkin Artisan Ales Hamajang Wild Ale Advanced Sour-ology None 5.80
Jolly Pumpkin Artisan Ales Hamajang Wild Ale Advanced Sour-ology None 5.80

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Jolly Pumpkin Artisan Ales Hamajang

Blend of Sea Buckthorn Fandango and Innovatorman

Blend of Sea Buckthorn Fandango and Innovatorman

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Style:
Wild Ale

Brewery:
Jolly Pumpkin Artisan Ales

311 S. Main St.
Ann Arbor, MI 48104

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

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

Jolly Pumpkin ages their beers in wine ...

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

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

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

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Braindead Brewing Hammer of the Gods Barrel Aged Porter Deeper Flavors None 11.00
Braindead Brewing Hammer of the Gods Barrel Aged Porter Deeper Flavors None 11.00

Glassware

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Braindead Brewing Hammer of the Gods

Imperial Wheat Porter, Aged in Whisky Barrels

Imperial Wheat Porter, Aged in Whisky Barrels

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Style:
Barrel Aged Porter

Brewery:
Braindead Brewing

2625 Main Street
Dallas, TX 75226

http://braindeadbrewing.com/

BrainDead Brewing was opened as Deep Ellum’s first true brewpub. Many think of a “brew pub” as a restaurant that serves beer. An actual brewpub is a restaurant that brews and serves its own beer on-premises,which is surprisingly harder to find.

BrainDead Brewing was opened as Deep Ellum’s first true brewpub. Many think of a “brew pub” as a restaurant that serves beer. An actual brewpub is a restaurant that brews and serves its own beer on-premises,which is surprisingly harder to find.

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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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Clown Shoes Hephaestus Russian Imperial Stout Dark and Flavorful None 14.00
Clown Shoes Hephaestus Russian Imperial Stout Dark and Flavorful None 14.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Clown Shoes Hephaestus

Blacksmith has teamed up with Clown Shoes brewing to bring Texas an amazing coffee bourbon barrel aged russian imperial stout! Blacksmtih pulled 1,000 shots of espresso, using Finca Santa Barbara coffee beans from Apaneca, El Salvador, to be used in the beer!

Blacksmith has teamed up with Clown Shoes brewing to bring Texas an amazing coffee bourbon barrel aged russian imperial stout! Blacksmtih pulled 1,000 shots of espresso, using Finca Santa Barbara coffee beans from Apaneca, El Salvador, to be used in the beer!

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Style:
Russian Imperial Stout

Brewery:
Clown Shoes

23 Hayward Street
Ipswich, MA 01938

http://www.clownshoesbeer.com/

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

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


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

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Makana Meadery Herbal Blossom Mead Besides Beer None 12.00
Makana Meadery Herbal Blossom Mead Besides Beer None 12.00

Glassware

Wine Glass

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Makana Meadery Herbal Blossom

"A semi-sweet mead (~20g/l residual sugar) infused with a tea of hibiscus, rosehip, licorice, cinnamon, and dried apples. The herbs provide a smooth structure to the mead with a lingering honey aftertaste. Ideally served at around 55 degrees (F), in a large red wine ...

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"A semi-sweet mead (~20g/l residual sugar) infused with a tea of hibiscus, rosehip, licorice, cinnamon, and dried apples. The herbs provide a smooth structure to the mead with a lingering honey aftertaste. Ideally served at around 55 degrees (F), in a large red wine glass to allow development of the nose." Commercial Description

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Style:
Mead

Brewery:
Makana Meadery

Reynolds St
Grahamstown, 6140

Makana Meadery is a modern, hi-tech African Meadery making African style meads with a global approach. Advanced recipes are used, and the mead is filtered and packaged so that it is both attractive and pleasant to consume. In this way the meadery is bridging the ...

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Makana Meadery is a modern, hi-tech African Meadery making African style meads with a global approach. Advanced recipes are used, and the mead is filtered and packaged so that it is both attractive and pleasant to consume. In this way the meadery is bridging the divide between a largely dormant European mead drinking culture, and a vibrant African mead drinking culture - creating and preserving the history of mead drinking.

Makana Meadery has its beginnings in a Rhodes University-based research project to develop state-of-the-art fermentation technology for producing iQhilika, an African mead. The meadery is housed in a historic Grahamstown landmark on the outskirts of this picturesque educational town in the Eastern Cape of South Africa.


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Bishop Cider Company High and Dry Cider Besides Beer None 6.80
Bishop Cider Company High and Dry Cider Besides Beer None 6.80

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Bishop Cider Company High and Dry

English dry cider

English dry cider

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Style:
Cider

Brewery:
Bishop Cider Company

2777 Irving Blvd, Ste. 200
Dallas, TX 75207

http://www.bishopcider.com/

Bishop Cider Co. came into existence in 2014 after a 2.5 year fight with red tape. It was sticky. Our founders, Joel and Laura Malone, are not 18th generation cider makers and no, they didn’t grow up on an orchard. BCC is in ...

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Bishop Cider Co. came into existence in 2014 after a 2.5 year fight with red tape. It was sticky. Our founders, Joel and Laura Malone, are not 18th generation cider makers and no, they didn’t grow up on an orchard. BCC is in the heart of the city of Dallas and it was started by city folk. Joel and Laura didn’t learn to make cider from old recipes passed down on snot-covered handkerchiefs. Instead they utilized the tools of the modern man- the Internet, a local homebrew shop, and apples from their favorite orchard aka Central Market.

Why did they decide to start the first cidery in the concrete jungle that is the DFW metroplex? They were fed up with mass-produced hard cider that lacked ingredients of quality and diversity. Which is why BCC’s first ciders utilized hops, jalapeño, spices, peaches, pecans, and other random stuff that accidentally fell in.

 We make a lot of different ciders. A lot a lot. BUT- most of these never leave the cidery. We are super anal about the cider we allow you to drink. We put every cider through a rigorous one question test before allowing it to go in full production. “Is this a cider that we want to drink all day everyday?” If it doesn’t pass, it won’t be on tap or on shelves. Our goal is to make the most interesting, complex, flavorful ciders that leave you craving more… even immediately after brushing your teeth in the morning.

 Since then, we have outgrown our first cidery in the Bishop Arts District, so we made it just a tasting room. It was a bit cramped. We needed stretchy pants, but accidentally got skinny jeans. In October of 2015, we opened a new production facility in the Design District to crank out more cider, but that facility isn’t currently open to the public. Consider it Area 52.

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Sierra Nevada Hop Hunter IPA Hop-a-licious 60 6.20
Sierra Nevada Hop Hunter IPA Hop-a-licious 60 6.20

Glassware

American Pint

Bottle Size

SRM Value / Color

6 - 8 / Deep Gold

Original Gravity

14.700 plato

Final Gravity

2.800 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

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Centennial +

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

Aroma: Grapefruit and herbal notes.

Alpha Acids: 9.5 - 11.5%     

Beta Acids: 3.5 - 4.5%                      

Dual Purpose

Crystal +

Flavor: Woody, grassy. Almost veggie-like.

Aroma: Very mild floral with some black pepper showing through.

Alpha Acids: 3.5 - 6%                                  

Beta Acids: 4.5 - 6.5%          

Aroma

Simcoe +

Flavor: Very unique blend of citrus and pine.

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

Alpha Acids: 12 - 14%                     

Beta Acids: 4 - 5%                

Dual Purpose

Malt Variety

Sierra Nevada Hop Hunter

"Hop Hunter IPA harnesses the complex flavors of just-picked hops through an all-new method of steam distilling wet hops before they even leave the fields. This revolutionary technique captures and intensifies the natural flavors, creating a unique and intensely aromatic beer. Our custom process gathers ...

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"Hop Hunter IPA harnesses the complex flavors of just-picked hops through an all-new method of steam distilling wet hops before they even leave the fields. This revolutionary technique captures and intensifies the natural flavors, creating a unique and intensely aromatic beer. Our custom process gathers pure hop oil which, when combined with traditional whole-cone hops in the brew kettle and makes for an incredible IPA experience." 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:
Sierra Nevada

1075 E. 20th St.
Chico, CA 95928

http://www.sierranevada.com/

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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The Bruery Hottenroth Berliner Weisse Pucker Up, Buttercup 2 3.10
The Bruery Hottenroth Berliner Weisse Pucker Up, Buttercup 2 3.10

Glassware

Tulip

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

The Bruery Hottenroth

Tart Lemon, Citrus and Light Bodied

Tart Lemon, Citrus and Light Bodied

Tart Lemon, Citrus and Light Bodied

Tart Lemon, Citrus and Light Bodied
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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:
The Bruery

717 Dunn Way
Placentia, CA 92870

http://www.thebruery.com/

The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked ...

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The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked up homebrewing as a hobby, later to become an obsession, as a distraction to the banality of law school. Soon he was winning numerous awards for his beers and driving his wife, Rachel, mad with the messes that he would leave on the kitchen stove. Upon finishing school, he took it upon himself to draw up a business plan rather than study for the California Bar exam – a risky endeavor that shows through still today in the creative, genre-tilting beers that The Bruery prides itself on.

The Bruery is founded on the excitement that Patrick felt in those first years of homebrewing and we continue to strive for that same passion in every aspect of our business today. We never stop challenging ourselves to develop distinctive & imaginative beers, constantly pursuing improvement in all that we do. We brew dozens of original beers each year with our list of ingredients and inspirations growing perpetually. Our collection of oak barrels has also become a primary element of our brewery. Nearly half of our beer is aged in wine or spirit barrels bringing forth flavors reminiscent of the Belgian countryside or classic American distillers.

We greatly value our customers as well as our employees at The Bruery and want to give them all an impassioned way to spend their time while sharing a beer worth talking about.

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The Bruery Humulus Imperial Pilsner Advanced Sour-ology None 7.20
The Bruery Humulus Imperial Pilsner Advanced Sour-ology None 7.20

Glassware

Tulip

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

The Bruery Humulus

Bitter, Peachy and Grapefruity Hoppy

Bitter, Peachy and Grapefruity Hoppy

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Style:
Imperial Pilsner

Brewery:
The Bruery

717 Dunn Way
Placentia, CA 92870

http://www.thebruery.com/

The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked ...

read more

The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked up homebrewing as a hobby, later to become an obsession, as a distraction to the banality of law school. Soon he was winning numerous awards for his beers and driving his wife, Rachel, mad with the messes that he would leave on the kitchen stove. Upon finishing school, he took it upon himself to draw up a business plan rather than study for the California Bar exam – a risky endeavor that shows through still today in the creative, genre-tilting beers that The Bruery prides itself on.

The Bruery is founded on the excitement that Patrick felt in those first years of homebrewing and we continue to strive for that same passion in every aspect of our business today. We never stop challenging ourselves to develop distinctive & imaginative beers, constantly pursuing improvement in all that we do. We brew dozens of original beers each year with our list of ingredients and inspirations growing perpetually. Our collection of oak barrels has also become a primary element of our brewery. Nearly half of our beer is aged in wine or spirit barrels bringing forth flavors reminiscent of the Belgian countryside or classic American distillers.

We greatly value our customers as well as our employees at The Bruery and want to give them all an impassioned way to spend their time while sharing a beer worth talking about.

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(512) Brewing Company Imperial Stout Russian Imperial Stout Cask Conditioned 45 10.10
(512) Brewing Company Imperial Stout Russian Imperial Stout Cask Conditioned 45 10.10

Glassware

Snifter

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Fuggle +

Flavor: Woody and vegetale.

Aroma: Herby and spicy with mild woody and fruity characteristics

Alpha Acids: 3.5 - 5.8%                   

Beta Acids: 2 - 3%                

Dual Purpose

Malt Variety

2-Row Malt +

Chocolate +

Crystal +

Maris Otter Pale +

(512) Brewing Company Imperial Stout

Organic American two-row and English Maris Otter malts are the base. Additions of English roasted barley, black malt and chocolate malt create layers of roasty, dark complexity. Additions of UK Fuggle hops give an earthy, spicy finish to this dark Imperial Stout.

Organic American two-row and English Maris Otter malts are the base. Additions of English roasted barley, black malt and chocolate malt create layers of roasty, dark complexity. Additions of UK Fuggle hops give an earthy, spicy finish to this dark Imperial Stout.

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Style:
Russian Imperial Stout

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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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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The Bruery Jardinier Belgian Style Pale Ale The Lighter Side of Life 34 4.50
The Bruery Jardinier Belgian Style Pale Ale The Lighter Side of Life 34 4.50

Glassware

Tulip

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

The Bruery Jardinier

Citrus Fruit, Lemongrass and Dandelions

Citrus Fruit, Lemongrass and Dandelions

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Style:
Belgian Style Pale Ale

Brewery:
The Bruery

717 Dunn Way
Placentia, CA 92870

http://www.thebruery.com/

The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked ...

read more

The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked up homebrewing as a hobby, later to become an obsession, as a distraction to the banality of law school. Soon he was winning numerous awards for his beers and driving his wife, Rachel, mad with the messes that he would leave on the kitchen stove. Upon finishing school, he took it upon himself to draw up a business plan rather than study for the California Bar exam – a risky endeavor that shows through still today in the creative, genre-tilting beers that The Bruery prides itself on.

The Bruery is founded on the excitement that Patrick felt in those first years of homebrewing and we continue to strive for that same passion in every aspect of our business today. We never stop challenging ourselves to develop distinctive & imaginative beers, constantly pursuing improvement in all that we do. We brew dozens of original beers each year with our list of ingredients and inspirations growing perpetually. Our collection of oak barrels has also become a primary element of our brewery. Nearly half of our beer is aged in wine or spirit barrels bringing forth flavors reminiscent of the Belgian countryside or classic American distillers.

We greatly value our customers as well as our employees at The Bruery and want to give them all an impassioned way to spend their time while sharing a beer worth talking about.

read less
Deshcutes Brewery Jubel American Strong Ale The Brown Note None 10.40
Deshcutes Brewery Jubel American Strong Ale The Brown Note None 10.40

Glassware

Snifter

Bottle Size

22oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

East Kent Golding-UK +

Flavor: Delicate floral, earthy and honey-like flavors.

Aroma: Earthy lemon and thyme overtones.

Alpha Acids: 4 - 6%                         

Beta Acids: 1.9 - 3%             

Dual Purpose

Galena +

Flavor: Clean herbal bittering

Aroma: Herbal and earthy with some pine

Alpha Acids: 11.5 - 14%                  

Beta Acids: 7 - 9%                

Bittering 

Millennium +

Flavor: Floral with some hop resin

Aroma: Herbal and floral aroma but very mild.

Alpha Acids: 14.5 - 16.5%               

Beta Acids: 4.3 - 5.3%          

Bittering

Nugget +

Flavor: Clean strong bitterness with some herbal notes.

Aroma: Spicy and herbal with very strong aroma.

Alpha Acids: 12 - 15%                     

Beta Acids: 4 - 6%                

Dual Purpose

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

Willamette +

Flavor: Mild fruitiness.

Aroma: Floral, spicy and herbal.

Alpha Acids: 4 - 6%                         

Beta Acids: 3 - 4.5%             

Aroma

Malt Variety

Crystal +

Pale Malt +

Deshcutes Brewery Jubel

Notes of toasted caramel, raisins, dates and figs are complemented by spicy and herbal hop aromas. 

Notes of toasted caramel, raisins, dates and figs are complemented by spicy and herbal hop aromas. 

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Style:
American Strong Ale

Brewery:
Deshcutes Brewery

901 SW Simpson Ave
Bend, OR 97702

http://www.deschutesbrewery.com/

Deschutes Brewery was founded as a local brewpub Bend, Oregon in 1988. Still family and employee owned 27 years later, the brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From ...

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Deschutes Brewery was founded as a local brewpub Bend, Oregon in 1988. Still family and employee owned 27 years later, the brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From the beginning, the focus has been on crafting the best beer and food using only the finest ingredients. In 2008, the brewery opened a second pub in Portland’s Pearl District. Deschutes Brewery now ships beer to 28 states, the District of Columbia, and around the world from its main brewing facility located on the banks of the Deschutes River.  

Deschutes Brewery’s craft beers range from local favorites Mirror Pond Pale Ale and Black Butte Porter to adventurous brews like Hop Trip and The Abyss.  

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Brouwerij Van Honsebrouck Kasteel Barista Chocolate Quad Belgian Strong Dark Oddly Delicious None 11.00
Brouwerij Van Honsebrouck Kasteel Barista Chocolate Quad Belgian Strong Dark Oddly Delicious None 11.00

Glassware

Snifter

Bottle Size

SRM Value / Color

30 - 39 / Deep Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Brouwerij Van Honsebrouck Kasteel Barista Chocolate Quad

"Kasteel Barista Chocolate Quad stands alone as one of the most decadent and elegant quadruples of Belgium. This 11% ABV beer pours a chestnut brown with an off-white head. A warming aroma of chocolate and coffee are countered by nuanced flavors of toffee and dried ...

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"Kasteel Barista Chocolate Quad stands alone as one of the most decadent and elegant quadruples of Belgium. This 11% ABV beer pours a chestnut brown with an off-white head. A warming aroma of chocolate and coffee are countered by nuanced flavors of toffee and dried fruits. The mouthfeel is rich and silky like melted chocolate which truly rounds out the entire drinking experience. Considering the ABV and predominant flavors of chocolate and coffee this quadruple is unique, yet remarkably well balanced." Commercial Description

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Style:
Belgian Strong Dark

Brewery:
Brouwerij Van Honsebrouck

Oostrozebekestraat 43
Ingelmunster, 8770

http://www.vanhonsebrouck.be/en/

In 1811, Amandus Van Honsebrouck was born. He became a farmer and the mayor of Werken, where he also founded a brewery. After the sudden death of Amandus in 1865, his son Emile took over the brewery at the age of 21. In 1900, Emile ...

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In 1811, Amandus Van Honsebrouck was born. He became a farmer and the mayor of Werken, where he also founded a brewery. After the sudden death of Amandus in 1865, his son Emile took over the brewery at the age of 21. In 1900, Emile Van Honsebrouck moved to Ingelmunster, the birth village of his wife Louise. They founded the Sint-Jozef brewery there.

The 3rd generation, Emile’s sons Paul and Ernest Van Honsebrouck, took over the brewery in 1922. In 1930, they built a big new malt house and foeder room and, in 1939, a brewing room, fermentation room, tank room and bottling plant in. Luc Van Honsebrouck, the son of Paul, went to brewery school in 1953 and apprenticed in Wallonia and Germany. He took over the brewery and gave it the name Brewery Van Honsebrouck.

Two years later, Luc decided to stop brewing lager and focus on the ’Old Flemish Brown’ Bacchus. In 1958 he started with Lambic and later with Kriek under the name of Saint-Louis. By 1969, Brewery Van Honsebrouck became the second largest gueuze producer in Belgium with a contribution of 700,000 kg of malt. Thanks to sponsoring from Club Brugge since 1978, the production of Saint-Louis broke the record with 1 million kg of malt in 1981. In response to the growing demand for heavy blond beers, Van Honsebrouck launched Brigand, named after the uprising of the Ingelmunster Brigands against the king of France in 1798.

In 1986, the Van Honsebrouck family bought the Ingelmunster Castle and, three years later, launched Kasteelbier Donker. In 1995, the Castle spectrum was expanded to include a Tripel in 2007 with Kasteel Rouge and in 2008 with a Blonde.

With Xavier Van Honsebrouck, the 5th generation took over the brewery. His first achievement was the launch of Cuvée du Château, which rivals the 10-year-old Kasteel Donker.

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Brooklyn Brewery "K" is for Kriek Wild Ale Fresh and Fruity None 11.00
Brooklyn Brewery "K" is for Kriek Wild Ale Fresh and Fruity None 11.00

Glassware

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

18.500 plato

Final Gravity

None plato

Hops

East Kent Golding-UK +

Flavor: Delicate floral, earthy and honey-like flavors.

Aroma: Earthy lemon and thyme overtones.

Alpha Acids: 4 - 6%                         

Beta Acids: 1.9 - 3%             

Dual Purpose

Perle +

Flavor: Very earthy with a minty finish.

Aroma: Earthy and slightly spicy.

Alpha Acids: 7 - 9.5%                                  

Beta Acids: 4 - 5%                

Dual Purpose

Malt Variety

Chocolate +

Pilsner +

Brooklyn Brewery "K" is for Kriek

Tart Cherries and Drying Tannins, Fruit Skins, Earthy, Black Cherry 

Tart Cherries and Drying Tannins, Fruit Skins, Earthy, Black Cherry 

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Style:
Wild Ale

Brewery:
Brooklyn Brewery

79 N 11th St.
Brooklyn, NY 11249

http://brooklynbrewery.com/

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

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

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

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

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

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

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

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

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

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

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Gigantic Brewing Company Kiss the Goat Doppelbock Tall, Dark, and Handsome 30 8.00
Gigantic Brewing Company Kiss the Goat Doppelbock Tall, Dark, and Handsome 30 8.00

Glassware

Tulip

Bottle Size

22oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Gigantic Brewing Company Kiss the Goat

Nutty Chocolate Malts, Earthy Coffee Bean, Tangy Berry

Nutty Chocolate Malts, Earthy Coffee Bean, Tangy Berry

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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:
Gigantic Brewing Company

5224 SE 26th Ave
Portland, OR 97202

https://gigantic-brewing-company.myshopify.com/

At Gigantic we only do two things: make the best damn IPA in Portland, Oregon and produce seasonal, exciting, flavorful beers, most of which will be brewed only once. Our goal is simultaneously to create new interpretations of classic styles and to ignore those same ...
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At Gigantic we only do two things: make the best damn IPA in Portland, Oregon and produce seasonal, exciting, flavorful beers, most of which will be brewed only once. Our goal is simultaneously to create new interpretations of classic styles and to ignore those same style guidelines completely and brew whatever our creative natures produce.
We hold ourselves to a simple principle – Never Give an Inch.  We vow to start small and (stubbornly) stay small, focusing our efforts on making exceptional beer, rather than a lot of beer. When you drink Gigantic, know that we didn’t just put our names on the label – our effort, imagination, and dry wit are in every bottle.
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Brauerei Heinrich Reissdorf Kölsch Kolsch Sociable and Refreshing None 4.80
Brauerei Heinrich Reissdorf Kölsch Kolsch Sociable and Refreshing None 4.80

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Brauerei Heinrich Reissdorf Kölsch

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

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

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

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Style:
Kolsch

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

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

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

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

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

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

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

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

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

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

History 

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

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

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

Emil-Hoffmann-Straße 4-10
Köln, 50996

https://www.reissdorf.de/

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

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

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

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

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

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

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Real Ale Brewing Company Kraken Barrel Aged Barleywine Oddly Delicious None 10.50
Real Ale Brewing Company Kraken Barrel Aged Barleywine Oddly Delicious None 10.50

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Kraken

Base beer — Sisyphus Barleywine
Barrels — New, toasted American oak
Maturation — 8 months
Tasting notes — toffee, oak, orange marmalade, vanilla

Base beer — Sisyphus Barleywine
Barrels — New, toasted American oak
Maturation — 8 months
Tasting notes — toffee, oak, orange marmalade, vanilla

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Style:
Barrel Aged Barleywine

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

Glassware

Sour

Bottle Size

SRM Value / Color

24 - 29 / Ruby Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

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

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

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

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Style:
Wild Ale

Brewery:
BFM (Brasserie des Franches Montagnes)

Ch. des Buissons 8
Saignelégier, CH-2350

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

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

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

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

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

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

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

Glassware

American Pint

Bottle Size

SRM Value / Color

9 - 11 / Pale Amber

Original Gravity

13.000 plato

Final Gravity

None plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Hallertau Mittelfruh-German +

Flavor: Slightly spicy but clean bitterness

Aroma: Mild and spicy with floral tones

Alpha Acids: 3 - 5.5%                                  

Beta Acids: 3 - 5%                

Aroma 

Vanguard +

Flavor: Fine bittering with floral and slightly piney notes.

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

Alpha Acids: 5 - 6%                         

Beta Acids: 5 - 7%                

Aroma

Malt Variety

2-Row Malt +

Brooklyn Brewery Lager

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

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

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Style:
Vienna Lager (Amber Lager)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Brewery:
Brooklyn Brewery

79 N 11th St.
Brooklyn, NY 11249

http://brooklynbrewery.com/

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

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

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

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

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

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

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

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

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

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

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Ducato La Luna Rossa Wild Ale Fresh and Fruity None 7.50
Ducato La Luna Rossa Wild Ale Fresh and Fruity None 7.50

Glassware

Snifter

Bottle Size

330mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Ducato La Luna Rossa

Light, Dry, Subtle Spice and Fruit,

Light, Dry, Subtle Spice and Fruit,

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Style:
Wild Ale

Brewery:
Ducato

43011 Roncole Verdi di Busseto
Fiorenzuola d’Arda, 29017

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

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

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

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

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

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

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

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Boulevard Brewing Lovechild #4 Wild Ale Pucker Up, Buttercup 47 12.00
Boulevard Brewing Lovechild #4 Wild Ale Pucker Up, Buttercup 47 12.00

Glassware

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Boulevard Brewing Lovechild #4

Aged in Templeton Rye Barrels, Spicy Rye Sweetness, Caramelized Wood and Citrus

Aged in Templeton Rye Barrels, Spicy Rye Sweetness, Caramelized Wood and Citrus

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Style:
Wild Ale

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

Glassware

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Avery Brewing Company Lunctis Viribus

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

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

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Style:
Wild Ale

Brewery:
Avery Brewing Company

4910 Nautilus Ct
Boulder, CO 80301

http://averybrewing.com/

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

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

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

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

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

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

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Firestone Walker Brewing Company Luponic Distortion IPA Hop-a-licious 59 5.90
Firestone Walker Brewing Company Luponic Distortion IPA Hop-a-licious 59 5.90

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Wheat +

Firestone Walker Brewing Company Luponic Distortion

"An ever-evolving mix of experimental hops, designed to deliver mind-blowing flavors that break the rules with each new release. The unique revolution number on the label tells you which release you have in hand. Crack fresh and enjoy the show.

No.005 focuses on more ...

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"An ever-evolving mix of experimental hops, designed to deliver mind-blowing flavors that break the rules with each new release. The unique revolution number on the label tells you which release you have in hand. Crack fresh and enjoy the show.

No.005 focuses on more tropial fruit than the tradtional american grapefruit and citrus

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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:
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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Avery Brewing Company Maharaja Imperial IPA Hop-a-licious 102 10.00
Avery Brewing Company Maharaja Imperial IPA Hop-a-licious 102 10.00

Glassware

Tulip

Bottle Size

SRM Value / Color

15 - 17 / Deep Amber

Original Gravity

1.090 gravity

Final Gravity

None plato

Hops

Centennial +

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

Aroma: Grapefruit and herbal notes.

Alpha Acids: 9.5 - 11.5%     

Beta Acids: 3.5 - 4.5%                      

Dual Purpose

Chinook +

Flavor: Harsh bitterness with and emphasis on spice and earthiness

Aroma: Spicy with some pine and smokiness

Alpha Acids: 12 - 14%         

Beta Acids: 3 - 4%                            

Bittering

Columbus +

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

Aroma: Earthy aroma with some hints of citrus.

Alpha Acids: 14 - 16%         

Beta Acids: 4 - 5%                            

Dual Purpose

Simcoe +

Flavor: Very unique blend of citrus and pine.

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

Alpha Acids: 12 - 14%                     

Beta Acids: 4 - 5%                

Dual Purpose

Malt Variety

2-Row Malt +

Avery Brewing Company Maharaja

"Maharaja is derived from the sanskrit words mahat, meaning “great”, and rajan, meaning “king”. Much like its namesake, this imperial IPA is regal, intense and mighty. With hops and malts as his servants, he rules both with a heavy hand. The Maharaja flaunts his authority ...

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"Maharaja is derived from the sanskrit words mahat, meaning “great”, and rajan, meaning “king”. Much like its namesake, this imperial IPA is regal, intense and mighty. With hops and malts as his servants, he rules both with a heavy hand. The Maharaja flaunts his authority over a deranged amount of hops: tangy, vibrant and pungent along with an insane amount of malted barley – fashioning a dark amber hue and exquisite malt essence. Welcome to his kingdom!

The Maharaja is the second installment in our Dictator Series." Commercial Description

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Style:
Imperial IPA

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

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

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

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

History 
The first true Double IPA was brewed by Vinnie Cilurzo at Blind Pig Brewing (Now at Russian River) in 1994. Rouge also began brewing Imperial IPA in the early 1990s. Double IPA was officially recognized as a beer style at the Great American Beer Festival in 2003.  
The “imperialization" of the IPA led to other “imperial styles,” making the word imperial the accepted descriptor for any bigger spin on a classic style. 
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Brewery:
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
Oskar Blues Brewery Mama's Little Yella Pils Czech Style Pilsner (Bohemian Pilsner) Sociable and Refreshing 35 5.30
Oskar Blues Brewery Mama's Little Yella Pils Czech Style Pilsner (Bohemian Pilsner) Sociable and Refreshing 35 5.30

Glassware

Pilsner

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Saaz +

Flavor: Easy to drink spice, grassy and earthy flavors.

Aroma: Grassy, herbal, earthy and spicy.

Alpha Acids: 3 - 4.5%                                  

Beta Acids: 3 - 4.5%             

Aroma

Malt Variety

Pale Malt +

Oskar Blues Brewery Mama's Little Yella Pils

"Oskar Blues' Mama's Little Yella Pils is an uncompromising, small-batch version of the beer that made Pilsen, Czech Republic, famous. Unlike mass market‚ "pilsners‚" diluted with corn and rice, Mama's is built with 100% pale malt, German specialty malts, and Saaz hops. While ...

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"Oskar Blues' Mama's Little Yella Pils is an uncompromising, small-batch version of the beer that made Pilsen, Czech Republic, famous. Unlike mass market‚ "pilsners‚" diluted with corn and rice, Mama's is built with 100% pale malt, German specialty malts, and Saaz hops. While it's rich with Czeched-out flavor, its gentle hopping (35 IBUs) and low ABV (just 5.3%) make it a luxurious but low-dose (by Oskar Blues standards) refresher." Commercial Description

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Style:
Czech Style Pilsner (Bohemian 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 Czech Pilsner but not brewed in the Czech Republic will be called Czech Style Pilsner as opposed to Czech Pilsner.

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

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

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

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

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

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

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

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

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

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

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

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

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

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Brewery:
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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Alvinne Melchior "The Oak Melchior" Belgian Style Pale Ale The Lighter Side of Life None 11.00
Alvinne Melchior "The Oak Melchior" Belgian Style Pale Ale 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 Melchior "The Oak Melchior"

Ale brewed with Mustard Seeds & Aged In Oak Barrels

Ale brewed with Mustard Seeds & Aged In Oak Barrels

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Style:
Belgian Style Pale Ale

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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North Peak Brewing Company Mellow Wheat Ale Oddly Delicious 21 7.00
North Peak Brewing Company Mellow Wheat Ale Oddly Delicious 21 7.00

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

North Peak Brewing Company Mellow

Wheat ale with cherry and hibiscus

Wheat ale with cherry and hibiscus

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Style:
Wheat Ale

Brewery:
North Peak Brewing Company

400 West Front Street
Traverse City, MI 49684

http://www.northpeak.net/

North Peak Brewing Company is located in a historic building which was formerly the Big Daylight Candy Factory.

In March of 1899, a partnership was formed by John G. Straub, his brother, Anton F. Straub and George E. Amiotte in the creation of candies and ...

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North Peak Brewing Company is located in a historic building which was formerly the Big Daylight Candy Factory.

In March of 1899, a partnership was formed by John G. Straub, his brother, Anton F. Straub and George E. Amiotte in the creation of candies and confectionary in Traverse City.

Under the style of Straub Brothers and Amiotte, the firm soon established success with a large local following and an extensive wholesale trade. So rapidly did the business increase, that it became necessary to provide a building of sufficient capacity to meet the growing demands of the trade.

The building housing North Peak Brewing Company was Straub’s third and final building. Straub Brothers and Amiotte "Big Daylight Candy Factory" is a handsome imposing brick edifice of three floors and a basement. It was constructed with 400,000 bricks and 250,000 feet of lumber, erected and supplied with the latest and most approved machinery devices for the manufacturing of all kinds of candies. It compared favorably on a scale with the largest and most successful establishments of its kind.

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Van Steenberge Monk's Cafe Flemish Sour Ale Sour and Funky None 5.50
Van Steenberge Monk's Cafe Flemish Sour Ale Sour and Funky None 5.50

Glassware

Sour

Bottle Size

SRM Value / Color

20 - 23 / Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Van Steenberge Monk's Cafe

"As Belgian beer lovers, you certainly know about the famous restaurant-bar in Philadelphia with the name Monk’s Café.  This restaurant is known all over the USA as one of the best places to find an extensive selection of Belgian beers, and also great food ...

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"As Belgian beer lovers, you certainly know about the famous restaurant-bar in Philadelphia with the name Monk’s Café.  This restaurant is known all over the USA as one of the best places to find an extensive selection of Belgian beers, and also great food cooked in Belgian beer.  The owner Tom Peters is one of the many people who fell in love years ago with Belgian beer, and one of the few who had the passion and tenacity to learn all about it.

In 2002 he finally had the opportunity, and the courage to convince the Van Steenberge brewery to bottle its famous ‘BIOS - Vlaamse Bourgogne’ under private label for him.  The Flemish Burgundy of the Van Steenberge brewery is an old brown in style, aged in oak, and is one of the oldest brews made by the brewery, at least brewed for over 300 years.  Tom Peters knew the beer long since, but always had trouble finding some bottles, even in Belgium.  Indeed, the beer is only brewed once a year.  A final tasting of a whole line of Belgian Old Browns in the Brugs Beertje bar (Brugge) tilted the decision: this is the best old brown ale in the world!   And Tom went to the brewery to see Mr. Paul Van Steenberge and Mr. Jef Versele, the owners of the brewery." Commercial Description

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Style:
Flemish Sour Ale

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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Buffalo Bayou Brewing Co. More Cowbell Imperial IPA Hop-a-licious 120 9.10
Buffalo Bayou Brewing Co. More Cowbell Imperial IPA Hop-a-licious 120 9.10

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

23.000 plato

Final Gravity

None plato

Hops

Galaxy (AU) +

Flavor: Citrus and passion fruit, somewhat tropical

Aroma: Citrusy and fruity

Alpha Acids: 13.5 - 15%                  

Beta Acids: 5.5 - 6%            

Dual Purpose

Simcoe +

Flavor: Very unique blend of citrus and pine.

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

Alpha Acids: 12 - 14%                     

Beta Acids: 4 - 5%                

Dual Purpose

Willamette +

Flavor: Mild fruitiness.

Aroma: Floral, spicy and herbal.

Alpha Acids: 4 - 6%                         

Beta Acids: 3 - 4.5%             

Aroma

Malt Variety

Buffalo Bayou Brewing Co. More Cowbell

"Surprisingly balanced and drinkable, given its stats. The stripped-down malt bill lets the noble hops go crazy with floral and grassy bouquets." Commercial Description

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"Surprisingly balanced and drinkable, given its stats. The stripped-down malt bill lets the noble hops go crazy with floral and grassy bouquets." Commercial Description

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Style:
Imperial IPA

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

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

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

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

History 
The first true Double IPA was brewed by Vinnie Cilurzo at Blind Pig Brewing (Now at Russian River) in 1994. Rouge also began brewing Imperial IPA in the early 1990s. Double IPA was officially recognized as a beer style at the Great American Beer Festival in 2003.  
The “imperialization" of the IPA led to other “imperial styles,” making the word imperial the accepted descriptor for any bigger spin on a classic style. 
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Brewery:
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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Ducato My Blueberry Nightmare Sour Ale Advanced Sour-ology None 9.40
Ducato My Blueberry Nightmare Sour Ale Advanced Sour-ology None 9.40

Glassware

Snifter

Bottle Size

330mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Ducato My Blueberry Nightmare

Brewed with Hot Chili, then Aged for 2 years in Oak barrels with Blueberries

Brewed with Hot Chili, then Aged for 2 years in Oak barrels with Blueberries

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Style:
Sour Ale

Brewery:
Ducato

43011 Roncole Verdi di Busseto
Fiorenzuola d’Arda, 29017

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

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

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

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

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

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

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

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Loverbeer Nebiulin-a Fruited Gueuze Style Sour Fresh and Fruity None 6.50
Loverbeer Nebiulin-a Fruited Gueuze Style Sour Fresh and Fruity None 6.50

Glassware

Sour

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Loverbeer Nebiulin-a

"Loverbeer's tribute to a Gueuze, a 3 year blend of their Biere du Lambic (2009, 2010, 2011) along with the addition of 2012 Nebbiolo grapes that were used for Barolo wine.

Biere du Lambic is their base for Beerbrugna without the plums.

Only 100 ...

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"Loverbeer's tribute to a Gueuze, a 3 year blend of their Biere du Lambic (2009, 2010, 2011) along with the addition of 2012 Nebbiolo grapes that were used for Barolo wine.

Biere du Lambic is their base for Beerbrugna without the plums.

Only 100 cases were produced." Commercial Description

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Style:
Fruited Gueuze Style Sour

Brewery:
Loverbeer

http://www.loverbeer.com/

Loverbeer makes beers that are special, and sometimes pushes "extreme" beers with perfectly-balanced flavors and aromas. Loverbeer makes beers inspired by the origins of the world's most historic and authentic brewing styles.

They use the finest locally-sourced ingredients and partner with farmers integrating ancient ...

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Loverbeer makes beers that are special, and sometimes pushes "extreme" beers with perfectly-balanced flavors and aromas. Loverbeer makes beers inspired by the origins of the world's most historic and authentic brewing styles.

They use the finest locally-sourced ingredients and partner with farmers integrating ancient methods with modern technologies while protecting the environment and very high quality of their products.

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Jolly Pumpkin Artisan Ales Noel de Calabaza Belgian Style Strong Dark The Brown Note 22 9.00
Jolly Pumpkin Artisan Ales Noel de Calabaza Belgian Style Strong Dark The Brown Note 22 9.00

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Jolly Pumpkin Artisan Ales Noel de Calabaza

Belgian Christmas Ale aged in oak barrels. 

Belgian Christmas Ale aged in oak barrels. 

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Style:
Belgian Style Strong Dark

Brewery:
Jolly Pumpkin Artisan Ales

311 S. Main St.
Ann Arbor, MI 48104

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

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

Jolly Pumpkin ages their beers in wine ...

read more

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

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

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

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Jolly Pumpkin Artisan Ales Noel de Calabaza Belgian Style Strong Dark Belgian Inspiration None 9.00
Jolly Pumpkin Artisan Ales Noel de Calabaza Belgian Style Strong Dark Belgian Inspiration None 9.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Jolly Pumpkin Artisan Ales Noel de Calabaza

Belgian Christmas Ale aged in oak barrels. 

Belgian Christmas Ale aged in oak barrels. 

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Style:
Belgian Style Strong Dark

Brewery:
Jolly Pumpkin Artisan Ales

311 S. Main St.
Ann Arbor, MI 48104

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

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

Jolly Pumpkin ages their beers in wine ...

read more

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

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

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

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Sierra Nevada Nooner Czech Pilsner (Bohemian Pilsner) Sociable and Refreshing 38 5.20
Sierra Nevada Nooner Czech Pilsner (Bohemian Pilsner) Sociable and Refreshing 38 5.20

Glassware

Pilsner

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

11.700 plato

Final Gravity

1.900 plato

Hops

Perle +

Flavor: Very earthy with a minty finish.

Aroma: Earthy and slightly spicy.

Alpha Acids: 7 - 9.5%                                  

Beta Acids: 4 - 5%                

Dual Purpose

Saphir-German +

Flavor: Clean, mild bitterness with some floral notes.

Aroma: Floral with some sweet citrus.

Alpha Acids: 2 - 4.5%                                  

Beta Acids: 4 - 7%                

Aroma

Strisselspalt-French +

Flavor: Mild and easy bittering with some floral notes.

Aroma: Delicate floral aroma.

Alpha Acids: 3 - 5%                         

Beta Acids: 3 - 5%                

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

Munich +

Pale Malt +

Pilsner +

Sierra Nevada Nooner

"Gather your friends, pack the gear, and head out to wherever the day may take you. A midday go-to, Nooner is our take on the classic German-style pilsner—one of the original session beers. Nooner is easy drinking yet packed with the big flavor of ...

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"Gather your friends, pack the gear, and head out to wherever the day may take you. A midday go-to, Nooner is our take on the classic German-style pilsner—one of the original session beers. Nooner is easy drinking yet packed with the big flavor of spicy and floral whole-cone hops. Its brilliant golden color begs you to take a sip and sink your taste buds into an extremely welcoming beer, full of flavor and balanced by a crisp, dry finish." Commercial Description

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Style:
Czech Pilsner (Bohemian Pilsner)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Brewery:
Sierra Nevada

1075 E. 20th St.
Chico, CA 95928

http://www.sierranevada.com/

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Bell's Brewery Oarsman Wheat Ale Sour and Funky None 4.00
Bell's Brewery Oarsman Wheat Ale Sour and Funky None 4.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

1.040 gravity

Final Gravity

None plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Malt Variety

Bell's Brewery Oarsman

Bright and refereshing wheat ale. Slightly sour with notes of lemon and citrus

Bright and refereshing wheat ale. Slightly sour with notes of lemon and citrus

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Style:
Wheat Ale

Brewery:
Bell's Brewery

355 E. Kalamazoo Avenue
Kalamazoo, MI 49007

https://www.bellsbeer.com/

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

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

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

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

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

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

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JK's Farmhouse Ciders Original Hard Cider Cider Ciders and Gluten Free Items None 6.00
JK's Farmhouse Ciders Original Hard Cider Cider Ciders and Gluten Free Items None 6.00

Glassware

Tulip

Bottle Size

500mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

JK's Farmhouse Ciders Original Hard Cider

Sweet, Easy with Hints of Cinnamon and Caramel

Sweet, Easy with Hints of Cinnamon and Caramel

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Style:
Cider

Brewery:
JK's Farmhouse Ciders

Michigan
Flushing, Michigan na

http://jksfarmhouseciders.com/

Cider has been made on our family owned farm in Flushing, Michigan for well over a hundred years. It was first pressed back in the 1850’s and not much has changed in the process since then. We use the same apples from the same ...

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Cider has been made on our family owned farm in Flushing, Michigan for well over a hundred years. It was first pressed back in the 1850’s and not much has changed in the process since then. We use the same apples from the same orchards that Jim’s great-great grandfather did before the time of the Civil War. We are proud of that. It gives us a sense of history.

Cider has played an important role in the ongoing history of our farm. The sale of cider actually saved the farm during the Great Depression. During Prohibition, people came from far and wide for our “Special Farm Cider.”

We grow fruits and vegetables here at the orchard too, but our cider has kept us in business when times have gotten tough. Regretfully, it seems that history has a habit of repeating itself. These past few years, many of our nation’s orchards have closed their barn doors and orchard gateways as the influx of apple juice made from cheap concentrates arrive in the USA from China and South America. Some call it just a sign of the times, and others seem to appreciate the bargain at the grocery store.

All we can say is that our ciders are the real thing. They’re not a “made using” or “contains” product. They are real cider with real ingredients. Pure, natural and uniquely flavorful. We grow, harvest, and press the apples right here on the farm. It is time consuming, labor intensive process and worth every bit of what it takes to make it.

Our cider is not only natural, it is truly organic. It always has been. It’s simply a fact of what we do – and how we do it. We use no insecticides in the farm orchards. Rather, we do what generations before us did. We have a large flock of guinea fowl that wander about and eat the bugs. Fallen apples that have hit the ground are always a food source for pests, so we let Berkshire pigs wander the orchard and eat the fallen apples.

After the harvest, we press our organic apples and allow them to slowly ferment for up to six months. We then carefully hand fill and label each bottle and let it age for several weeks. There are only two ingredients in our original JK’S Scrumpy. Juice and Yeast. No artificial flavors or colors and of course no sulphites or sorbates. We strive to make the best cider possible using these old methods and our traditional family recipe. There will be slight variations from bottle to bottle and year to year. Just as no two apples are ever the same!

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Jolly Pumpkin Artisan Ales Oro de Calabaza Grande Reserve Belgian Style Golden The Lighter Side of Life None 8.00
Jolly Pumpkin Artisan Ales Oro de Calabaza Grande Reserve Belgian Style Golden The Lighter Side of Life None 8.00

Glassware

Snifter

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Jolly Pumpkin Artisan Ales Oro de Calabaza Grande Reserve

Dry, Spicy, Peppery, Slight Hoppiness

Dry, Spicy, Peppery, Slight Hoppiness

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Style:
Belgian Style Golden

Brewery:
Jolly Pumpkin Artisan Ales

311 S. Main St.
Ann Arbor, MI 48104

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

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

Jolly Pumpkin ages their beers in wine ...

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

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

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

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The Bruery Or Xata Belgian Style Blonde Ale The Lighter Side of Life 11 7.20
The Bruery Or Xata Belgian Style Blonde Ale The Lighter Side of Life 11 7.20

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

The Bruery Or Xata

Blonde Ale Brewed with Rice, Cinnamon and Vanilla Beans

Blonde Ale Brewed with Rice, Cinnamon and Vanilla Beans

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Style:
Belgian Style Blonde Ale

Brewery:
The Bruery

717 Dunn Way
Placentia, CA 92870

http://www.thebruery.com/

The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked ...

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The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked up homebrewing as a hobby, later to become an obsession, as a distraction to the banality of law school. Soon he was winning numerous awards for his beers and driving his wife, Rachel, mad with the messes that he would leave on the kitchen stove. Upon finishing school, he took it upon himself to draw up a business plan rather than study for the California Bar exam – a risky endeavor that shows through still today in the creative, genre-tilting beers that The Bruery prides itself on.

The Bruery is founded on the excitement that Patrick felt in those first years of homebrewing and we continue to strive for that same passion in every aspect of our business today. We never stop challenging ourselves to develop distinctive & imaginative beers, constantly pursuing improvement in all that we do. We brew dozens of original beers each year with our list of ingredients and inspirations growing perpetually. Our collection of oak barrels has also become a primary element of our brewery. Nearly half of our beer is aged in wine or spirit barrels bringing forth flavors reminiscent of the Belgian countryside or classic American distillers.

We greatly value our customers as well as our employees at The Bruery and want to give them all an impassioned way to spend their time while sharing a beer worth talking about.

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Hanssens Artisanaal Oude Lambik Lambic Sour and Funky None 5.00
Hanssens Artisanaal Oude Lambik Lambic 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

Hanssens Artisanaal Oude Lambik

Dry and funky

Dry and funky

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

Glassware

Snifter

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Hanssens Artisanaal Oud Kriek

Big Bright Lemony Tartness with Sour Cherry Flavor

Big Bright Lemony Tartness with Sour Cherry Flavor

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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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Deshcutes Brewery Pacific Wonderland American Lager Sociable and Refreshing 40 5.50
Deshcutes Brewery Pacific Wonderland American Lager Sociable and Refreshing 40 5.50

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Hallertau Mittelfruh-German +

Flavor: Slightly spicy but clean bitterness

Aroma: Mild and spicy with floral tones

Alpha Acids: 3 - 5.5%                                  

Beta Acids: 3 - 5%                

Aroma 

Herkules-German +

Flavor: Very spicy with some hop resin

Aroma: Spicy and floral

Alpha Acids: 12 - 17%                     

Beta Acids: 4 - 5.5%             

Bittering 

Mandarina Bavaria-German +

Flavor: Strong orange citrus and very crisp fruitiness

Aroma: Very strong tangerine and citrus notes

Alpha Acids: 7 - 10%                                   

Beta Acids: 5 - 6.5%             

Aroma

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

Pilsner +

Deshcutes Brewery Pacific Wonderland

Clean and crisp, biscuity/bready maltiness. Floral, citrus, herb forward hop profile.

Clean and crisp, biscuity/bready maltiness. Floral, citrus, herb forward hop profile.

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Style:
American Lager

Brewery:
Deshcutes Brewery

901 SW Simpson Ave
Bend, OR 97702

http://www.deschutesbrewery.com/

Deschutes Brewery was founded as a local brewpub Bend, Oregon in 1988. Still family and employee owned 27 years later, the brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From ...

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Deschutes Brewery was founded as a local brewpub Bend, Oregon in 1988. Still family and employee owned 27 years later, the brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From the beginning, the focus has been on crafting the best beer and food using only the finest ingredients. In 2008, the brewery opened a second pub in Portland’s Pearl District. Deschutes Brewery now ships beer to 28 states, the District of Columbia, and around the world from its main brewing facility located on the banks of the Deschutes River.  

Deschutes Brewery’s craft beers range from local favorites Mirror Pond Pale Ale and Black Butte Porter to adventurous brews like Hop Trip and The Abyss.  

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

Glassware

American Pint

Bottle Size

SRM Value / Color

4 - 5 / Pale Gold

Original Gravity

13.100 plato

Final Gravity

2.800 plato

Hops

Cascade +

Flavor: Intense citrus, grapefruit and piney notes.

Aroma: Spicy flowers and some grass.

Alpha Acids: 4.5 - 7%                      

Beta Acids: 4.5 - 7%                         

Dual Purpose 

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

Perle +

Flavor: Very earthy with a minty finish.

Aroma: Earthy and slightly spicy.

Alpha Acids: 7 - 9.5%                                  

Beta Acids: 4 - 5%                

Dual Purpose

Malt Variety

Sierra Nevada Pale Ale

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

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

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Style:
American Pale Ale

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

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

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

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

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

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

1075 E. 20th St.
Chico, CA 95928

http://www.sierranevada.com/

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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The Collective Brewing Project Petite Golden Sour Sour Golden Ale Sour and Funky None 4.50
The Collective Brewing Project Petite Golden Sour Sour Golden Ale Sour and Funky None 4.50

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

The Collective Brewing Project Petite Golden Sour

Brewed with Brettanomyces bruxelensis var. Drei. It's petite. It's golden. It's sour.

Brewed with Brettanomyces bruxelensis var. Drei. It's petite. It's golden. It's sour.

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Style:
Sour Golden Ale

Brewery:
The Collective Brewing Project

112 ST LOUIS AVE
Fort Worth, TX 76104

http://www.collectivebrew.com/

The Collective is Fort Worth's first franken-monster of a brewery.  We're an unholy marriage of production brewery and badass taproom.  Ride your bike down to the near southside and hang out in our taproom, talk beer, play cornhole, eat some snacks and sample ...

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The Collective is Fort Worth's first franken-monster of a brewery.  We're an unholy marriage of production brewery and badass taproom.  Ride your bike down to the near southside and hang out in our taproom, talk beer, play cornhole, eat some snacks and sample some of our beer you can't get anywhere else.  You can also hop in your gas guzzler and check out the beers at your favorite watering hole.  

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Van Steenberge Piraat Belgian Strong Pale Belgian Inspiration None 10.50
Van Steenberge Piraat Belgian Strong Pale 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 Piraat

"This light ambercoloured Piraat with full foam head overwhelms with an aroma of bitter, spicy, malty and alcoholic scents. What follows is a perfect combination of malty, sweet and hopbitter tastes, after which you are drowned in a very long, semi-sweet after taste with bitter ...

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"This light ambercoloured Piraat with full foam head overwhelms with an aroma of bitter, spicy, malty and alcoholic scents. What follows is a perfect combination of malty, sweet and hopbitter tastes, after which you are drowned in a very long, semi-sweet after taste with bitter undertone." -Commercial Description

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Style:
Belgian Strong Pale

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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Alvinne Podge Bourgogne Barrel Oak Aged Barrel Aged Imperial Stout Deeper Flavors None 10.50
Alvinne Podge Bourgogne Barrel Oak Aged Barrel Aged Imperial Stout Deeper Flavors None 10.50

Glassware

Bottle Size

500mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Alvinne Podge Bourgogne Barrel Oak Aged

 Aged for several months on wine barrels from the french Bourgogne

 Aged for several months on wine barrels from the french Bourgogne

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Style:
Barrel Aged Imperial Stout

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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Jolly Pumpkin Artisan Ales Porcupine d Amore Fruited Sour Sour and Funky 49 8.10
Jolly Pumpkin Artisan Ales Porcupine d Amore Fruited Sour Sour and Funky 49 8.10

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Jolly Pumpkin Artisan Ales Porcupine d Amore

Oak aged passion fruit IPA blended with Rosie del Barrio.

Oak aged passion fruit IPA blended with Rosie del Barrio.

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Style:
Fruited Sour

Brewery:
Jolly Pumpkin Artisan Ales

311 S. Main St.
Ann Arbor, MI 48104

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

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

Jolly Pumpkin ages their beers in wine ...

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

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

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

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Live Oak Brewing Company Primus Weizenbock Malty, Toasty, and Nutty 10 8.00
Live Oak Brewing Company Primus Weizenbock Malty, Toasty, and Nutty 10 8.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

18.000 plato

Final Gravity

None plato

Hops

Malt Variety

Wheat +

Live Oak Brewing Company Primus

"Dark and cloudy, Primus Weizenbock marries the rich, malty flavors of bock beer with the fruity and spicy flavors of weizenbier. Brewed with significant contribution of wheat malt, Primus features a subtle warming alcohol character. Dark roasted malts impart notes of chocolate, caramel, and toffee ...

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"Dark and cloudy, Primus Weizenbock marries the rich, malty flavors of bock beer with the fruity and spicy flavors of weizenbier. Brewed with significant contribution of wheat malt, Primus features a subtle warming alcohol character. Dark roasted malts impart notes of chocolate, caramel, and toffee in concert with flavors and aromas of clove, banana, and vanilla contributed by the Bavarian yeast strain. Primus is a rich, complex beer perfect to enjoy on a winter night." Commercial Description

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Style:
Weizenbock

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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Platypus Brewing Ranga Red Red Ale Malty, Toasty, and Nutty 40 5.00
Platypus Brewing Ranga Red Red Ale Malty, Toasty, and Nutty 40 5.00

Glassware

American Pint

Bottle Size

SRM Value / Color

15 - 17 / Deep Amber

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Platypus Brewing Ranga Red

Malty balanced beer. Not too sweet and not an over powering hop presence.

Malty balanced beer. Not too sweet and not an over powering hop presence.

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Style:
Red Ale

Brewery:
Platypus Brewing

1902 Washington Ave, Suite E
Houston, Texas 77007

http://www.platypusbrewing.com/

The story starts with a small home brew kit that Rachna bought Sean for Christmas 10+ years ago when they first moved from Houston to Australia. Little did she realize that this was the start of a true passion. Sean went on to take a ...

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The story starts with a small home brew kit that Rachna bought Sean for Christmas 10+ years ago when they first moved from Houston to Australia. Little did she realize that this was the start of a true passion. Sean went on to take a Master Brew course and upgraded the original brew kit to continue crafting his beers. The craft beer bug had definitely bit both Sean and Rachna, and they started scoping possible options for opening a brewery in Brisbane, Queensland . Alas the Brisbane brewery has not happened (yet!) but through the fortunes of life, family brought them back to Houston and the idea of opening a brewery continued to grow.

Enter Morgan, a great friend living in Houston … although Morgan and Sean happen to both be from Australia, they actually met while living in Houston 15+ years ago and bonded over all things rugby and beer. Morgan also has his share of home brewing over the years and the idea of creating a brewery near home had instant appeal.

The concept evolved as the three Platypi discussed venture possibilities and realized that all of the things that they loved about both Australia and Texas were one and the same, a cultural overlap so-to-speak. The passion of crafting great beer, while creating a friendly and relaxed neighborhood environment for people to come together and enjoy good drink and food, started to take shape. The dream quickly became a reality.

Enter Kerry, an award winning brewer … Kerry has been in the brewing industry since 2008 and brings West Coast experience and style to the growing Houston craft beer scene. Her beers have won a gold medal at the California State Fair as well as the coveted “People’s Choice” award at Reno’s BBQ, Blues, and Brews Festival. Her proven talent, experience and drive, combined with her desire to be part of growing a new brewery, were the perfect combination. Without Kerry, Platypus would be a pub without the brew!

This is just the start of our story — you can help us continue to develop it. We are happy to be able to share our love of beer with you!

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Unity Vibrations Raspberry Wild Ale Ciders and Gluten Free Items None 8.00
Unity Vibrations Raspberry Wild Ale Ciders and Gluten Free Items None 8.00

Glassware

Tulip

Bottle Size

22oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Unity Vibrations Raspberry

Sour Fermented Raspberry, Tart Vinegar

Sour Fermented Raspberry, Tart Vinegar

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Style:
Wild Ale

Brewery:
Unity Vibrations

93 Ecorse Road
Ypsilanti, MI 48198

http://www.unityvibrationkombucha.com/

Our Kombucha Beer is a wonderful evolution of our traditional Kombucha. “Triple Goddess” is a marriage of our 30-day brewed Kombucha, organic dried hops and either organic raw ginger root, organic fresh raspberries, organic peaches, or three types of hops, juniper and grapefruit rind.  All ...

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Our Kombucha Beer is a wonderful evolution of our traditional Kombucha. “Triple Goddess” is a marriage of our 30-day brewed Kombucha, organic dried hops and either organic raw ginger root, organic fresh raspberries, organic peaches, or three types of hops, juniper and grapefruit rind.  All aged and open-air-fermented in oak barrels and then bottle conditioned. The combination creates exquisite flavors that have depth and complexity as well as healthy nutrients. Like our organic Kombucha, it is raw, made with organic ingredients, gluten free, vegan and bottle conditioned and lends itself to healthy and beneficial bacteria. Unity Vibration was the first to release an all-kombucha based Kombucha Beer nationally. ALL OF OUR KOMBUCHA BEERS ARE GLUTEN-FREE!

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

Glassware

Snifter

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Hanssens Artisanaal Raspberry

Big Acidity Meets Soft Raspberry and Subtle Earthy Hay

Big Acidity Meets Soft Raspberry and Subtle Earthy Hay

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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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Jolly Pumpkin Artisan Ales Rojzilla Flanders Red Ale Pucker Up, Buttercup None 7.40
Jolly Pumpkin Artisan Ales Rojzilla Flanders Red Ale Pucker Up, Buttercup None 7.40

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Jolly Pumpkin Artisan Ales Rojzilla

Rich Caramel Sweetness, Balanced with a bit of Oak and Tart Sour

Rich Caramel Sweetness, Balanced with a bit of Oak and Tart Sour

read less

Style:
Flanders Red Ale

Brewery:
Jolly Pumpkin Artisan Ales

311 S. Main St.
Ann Arbor, MI 48104

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

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

Jolly Pumpkin ages their beers in wine ...

read more

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

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

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

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Odell Brewing Company Runoff Red IPA Red IPA Hop-a-licious 50 6.50
Odell Brewing Company Runoff Red IPA Red IPA Hop-a-licious 50 6.50

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Chinook +

Flavor: Harsh bitterness with and emphasis on spice and earthiness

Aroma: Spicy with some pine and smokiness

Alpha Acids: 12 - 14%         

Beta Acids: 3 - 4%                            

Bittering

Columbus +

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

Aroma: Earthy aroma with some hints of citrus.

Alpha Acids: 14 - 16%         

Beta Acids: 4 - 5%                            

Dual Purpose

Malt Variety

Pale Malt +

Odell Brewing Company Runoff Red IPA

"When it’s spring in the Rockies, one day can span all four seasons. Morning snow gives way to afternoon sun, sending fresh snowmelt into our rivers and into our mash tun. With a complex malt backbone dry-hopped for notes of citrus and pine, it ...

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"When it’s spring in the Rockies, one day can span all four seasons. Morning snow gives way to afternoon sun, sending fresh snowmelt into our rivers and into our mash tun. With a complex malt backbone dry-hopped for notes of citrus and pine, it’s almost as surprising as the season itself.
Available January through April." Commercial Description

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Style:
Red IPA

Brewery:
Odell Brewing Company

800 East Lincoln Avenue
Fort Collins, CO 80524

http://odellbrewing.com/

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

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

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

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

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The Bruery Saison Rue Saison The Lighter Side of Life 28 8.50
The Bruery Saison Rue Saison The Lighter Side of Life 28 8.50

Glassware

Tulip

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

The Bruery Saison Rue

Rye, Spicy, Fruity Yeast Notes and a Slight Citrus Hop Character

Rye, Spicy, Fruity Yeast Notes and a Slight Citrus Hop Character

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Style:
Saison

Brewery:
The Bruery

717 Dunn Way
Placentia, CA 92870

http://www.thebruery.com/

The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked ...

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The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked up homebrewing as a hobby, later to become an obsession, as a distraction to the banality of law school. Soon he was winning numerous awards for his beers and driving his wife, Rachel, mad with the messes that he would leave on the kitchen stove. Upon finishing school, he took it upon himself to draw up a business plan rather than study for the California Bar exam – a risky endeavor that shows through still today in the creative, genre-tilting beers that The Bruery prides itself on.

The Bruery is founded on the excitement that Patrick felt in those first years of homebrewing and we continue to strive for that same passion in every aspect of our business today. We never stop challenging ourselves to develop distinctive & imaginative beers, constantly pursuing improvement in all that we do. We brew dozens of original beers each year with our list of ingredients and inspirations growing perpetually. Our collection of oak barrels has also become a primary element of our brewery. Nearly half of our beer is aged in wine or spirit barrels bringing forth flavors reminiscent of the Belgian countryside or classic American distillers.

We greatly value our customers as well as our employees at The Bruery and want to give them all an impassioned way to spend their time while sharing a beer worth talking about.

read less
Mikkeller Santa's Little Helper Belgian Strong Ale Belgian Inspiration None 11.00
Mikkeller Santa's Little Helper Belgian Strong Ale Belgian Inspiration None 11.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None 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

Northern Brewer +

Flavor: Mild earthiness and delicate floral characteristics.

Aroma: Mild pleasant floral and grassy notes.

Alpha Acids: 3 - 5%                         

Beta Acids: 3 - 5%                

Aroma

Simcoe +

Flavor: Very unique blend of citrus and pine.

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

Alpha Acids: 12 - 14%                     

Beta Acids: 4 - 5%                

Dual Purpose

Styrian Golding +

Malt Variety

Chocolate +

Mikkeller Santa's Little Helper

A dark strong Belgian ale brewed with: water, malt (pale, special-B and chocolate), flaked wheat, dark candy syrup, hops (northern brewer, hallertauer and styrian goldings), spices (orange peel and coriander seed) and ale yeast. This year’s version of Santa’s Little Helper is a ...

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A dark strong Belgian ale brewed with: water, malt (pale, special-B and chocolate), flaked wheat, dark candy syrup, hops (northern brewer, hallertauer and styrian goldings), spices (orange peel and coriander seed) and ale yeast. This year’s version of Santa’s Little Helper is a real winter warmer. It is inspired by the Belgian Christmas beers, known for their thick warming body, light spices and balanced hop profile. Orange peel and coriander seed gives, along with the extreme fermentation temperatures, a massive mix of fruity nuances.

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Style:
Belgian Strong Ale

Brewery:
Mikkeller

Vesterbrogade 20, 1.TH
Copenhagen, 1620

http://mikkeller.dk/

Mikkeller is a microbrewery founded in 2006 in Copenhagen, Denmark that is based on the so-called "phantom" or "gypsy" ethos; that is, the company does not operate an official brewery and, instead, collaborates with other brewers to produce their recipes or experimental one-off brews. 

The ...

read more

Mikkeller is a microbrewery founded in 2006 in Copenhagen, Denmark that is based on the so-called "phantom" or "gypsy" ethos; that is, the company does not operate an official brewery and, instead, collaborates with other brewers to produce their recipes or experimental one-off brews. 

The brewery was founded by two home brewers: Mikkel Borg Bjergsø, a high school teacher, and journalist Kristian Klarup Keller. Both sought to introduce their home-brewed beer to the public and to "challenge beer friends with intense new tastes", drawing inspiration from the American breweries that "aren't afraid to play and break all the rules".

Mikkeller also runs various bars and eateries around the world. 

read less
Leibinger Brewery Seeradler Plus Radler Besides Beer None 2.80
Leibinger Brewery Seeradler Plus Radler Besides Beer None 2.80

Glassware

Imperial Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Leibinger Brewery Seeradler Plus

""In good times of my life, I have found happiness in fine beer."Just like the German writer Frank Wedekind, many people find happiness in our Seeradler Classic.  The traditional shandy ("Radler" in German) is a mixture of Edel Spezial and our own sparkling lemonade ...

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""In good times of my life, I have found happiness in fine beer."Just like the German writer Frank Wedekind, many people find happiness in our Seeradler Classic.  The traditional shandy ("Radler" in German) is a mixture of Edel Spezial and our own sparkling lemonade. With Grapefruit" -Commercial Description

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Style:
Radler

Brewery:
Leibinger Brewery

Friedhofstraße 20-36
Ravensburg, 88212

http://www.leibinger.de/en/

In 1894, Max Leibinger I, the 30-year-old son of a brewing family from Ulm, bought the Benedictine Brewery in Ravensburg.  The company founder proves himself to be an innovator--always open to technical advances, building developments and taking over other breweries, thereby ensuring an ever growing ...

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In 1894, Max Leibinger I, the 30-year-old son of a brewing family from Ulm, bought the Benedictine Brewery in Ravensburg.  The company founder proves himself to be an innovator--always open to technical advances, building developments and taking over other breweries, thereby ensuring an ever growing customer base. In 1922, Max Leibinger’s son Robert joined the family business as a master brewer, and on June 17, 1927, Max I died at the age of 63. 

The Leibinger family did not escape the horrors of the Second World War.  In 1941, the office building was gutted by fire, and a year later, the brewery was hit by an Allied bomber attack that almost completely destroyed the property on Ravensburg's “Bierbuckel” Hill. 

In 1948, Mathilde Leibinger, the wife of Max Leibinger I, died after a long illness.  Shortly after that, Robert, her son and the head of the company, suffered a stroke.  The brewery is then run by Robert’s widow, Anita Leibinger, and their children Max and Doris in the form of a limited partnership. 

In 1959, Max Leibinger II took over the company business and, with the aid of considerable investment, introduced state-of-the-art technology to the brewery.  Under his leadership, additional types of beer such as wheat beer and non-alcoholic beer were introduced to the market.  When Michael Leibinger, son of Max Leibinger II, joined the company in 1996, the business was passed on to the fourth generation.  Michael, a certified master brewer and industrial engineer, has been in charge as the managing partner since 2000.

With the introduction of drinks such as the Max 5.2 and the Seeradler, he is leading the brewery into the next millennium.  As a daring amateur pilot, he is not afraid of taking risks in business either.  He is conquering new markets in the United States, Shanghai and Berlin and adding new products to the portfolio, like Zeppelin Beer and Seeweisse.

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The Bruery Share this Mole Russian Imperial Stout Dark and Flavorful None 11.10
The Bruery Share this Mole Russian Imperial Stout Dark and Flavorful None 11.10

Glassware

Snifter

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

The Bruery Share this Mole

 Each release in the Share This series spotlights unique ingredients and an important cause. Share This: Mole is a mole-inspired imperial stout collaboration with Chef Anne Conness, featuring ancho chilies, chipotle peppers, cinnamon, vanilla and cacao nibs. For each bottle they produce, Free Wheelchair Mission ...

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 Each release in the Share This series spotlights unique ingredients and an important cause. Share This: Mole is a mole-inspired imperial stout collaboration with Chef Anne Conness, featuring ancho chilies, chipotle peppers, cinnamon, vanilla and cacao nibs. For each bottle they produce, Free Wheelchair Mission receives one dollar. 

read less

Style:
Russian Imperial Stout

Brewery:
The Bruery

717 Dunn Way
Placentia, CA 92870

http://www.thebruery.com/

The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked ...

read more

The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes it’s unique moniker from founder Patrick Rue’s family surname.

Patrick picked up homebrewing as a hobby, later to become an obsession, as a distraction to the banality of law school. Soon he was winning numerous awards for his beers and driving his wife, Rachel, mad with the messes that he would leave on the kitchen stove. Upon finishing school, he took it upon himself to draw up a business plan rather than study for the California Bar exam – a risky endeavor that shows through still today in the creative, genre-tilting beers that The Bruery prides itself on.

The Bruery is founded on the excitement that Patrick felt in those first years of homebrewing and we continue to strive for that same passion in every aspect of our business today. We never stop challenging ourselves to develop distinctive & imaginative beers, constantly pursuing improvement in all that we do. We brew dozens of original beers each year with our list of ingredients and inspirations growing perpetually. Our collection of oak barrels has also become a primary element of our brewery. Nearly half of our beer is aged in wine or spirit barrels bringing forth flavors reminiscent of the Belgian countryside or classic American distillers.

We greatly value our customers as well as our employees at The Bruery and want to give them all an impassioned way to spend their time while sharing a beer worth talking about.

read less
Victory Brewing Company Sour Monkey Wild Ale Pucker Up, Buttercup None 9.50
Victory Brewing Company Sour Monkey Wild Ale Pucker Up, Buttercup None 9.50

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

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

Pilsner +

Victory Brewing Company Sour Monkey

it is a sour Brettanomyces fermented version of Victory’s classic Golden Monkey

it is a sour Brettanomyces fermented version of Victory’s classic Golden Monkey

read less

Style:
Wild Ale

Brewery:
Victory Brewing Company

420 Acorn Lane
Downingtown, PA 19335

http://www.victorybeer.com/

Victory Brewing Company, the 26th largest craft brewery in the U.S., is located in Downington, Pittsburgh and was established Feb. 15, 1996.  The founders, Ron Barchet and Bill Covaleski, opened their full-scale brewery with a restaurant and a 70-foot-long bar. Ron studied at ...

read more

Victory Brewing Company, the 26th largest craft brewery in the U.S., is located in Downington, Pittsburgh and was established Feb. 15, 1996.  The founders, Ron Barchet and Bill Covaleski, opened their full-scale brewery with a restaurant and a 70-foot-long bar. Ron studied at the Technical University of Munich at Weihenstephaner, and Bill attended Doemens Institute, which explains the heavy European influence in their brewery equipment and ingredients.

The original lineup of Victory beers was HopDevil Ale, Victory Festbier and Brandywine Valley Lager.  In its first year, Victory Brewing Company brewed 1,725 barrels of beer.  Since then, Victory Brewery has expanded, producing 102,973 barrels of beer in 2013, and their restaurant has expanded from 144 seats to 300. Victory is opening a second location 17 miles from Downington, where they will be able to produce 225,000 barrels per year—more than doubling their current production capacity.

Victory’s current domestic distribution includes 34 states and Washington, D.C. Their growing international distribution includes: Australia, Germany, Grand Cayman Islands, Italy, Japan, Puerto Rico, Singapore, Sweden and the United Kingdom.

Their year-round beers are HopDevil, Prima Pils, Golden Monkey, Headwaters Pale Ale, Storm King Stout, DirtWolf Double IPA, Victory Lager, Donnybrook Stout, V-12, Moving Parts and Helios Ale. Their seasonal and specialty beers include Moonglow Weizenbock, Old Horizontal, Festbier, Winter Cheers, Hop Ranch, Summer Love Ale, Anniversary 19, Harvest Ale and Mad King’s Weiss.

read less
Mikkeller SpontanCherry Fruited Lambic Fresh and Fruity None 8.20
Mikkeller SpontanCherry Fruited Lambic Fresh and Fruity None 8.20

Glassware

Snifter

Bottle Size

375mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Mikkeller SpontanCherry

Sour Cherries, Grapes, Wine, Oak, and a Nice Prickly Acidity

Sour Cherries, Grapes, Wine, Oak, and a Nice Prickly Acidity

read less

Style:
Fruited Lambic

Brewery:
Mikkeller

Vesterbrogade 20, 1.TH
Copenhagen, 1620

http://mikkeller.dk/

Mikkeller is a microbrewery founded in 2006 in Copenhagen, Denmark that is based on the so-called "phantom" or "gypsy" ethos; that is, the company does not operate an official brewery and, instead, collaborates with other brewers to produce their recipes or experimental one-off brews. 

The ...

read more

Mikkeller is a microbrewery founded in 2006 in Copenhagen, Denmark that is based on the so-called "phantom" or "gypsy" ethos; that is, the company does not operate an official brewery and, instead, collaborates with other brewers to produce their recipes or experimental one-off brews. 

The brewery was founded by two home brewers: Mikkel Borg Bjergsø, a high school teacher, and journalist Kristian Klarup Keller. Both sought to introduce their home-brewed beer to the public and to "challenge beer friends with intense new tastes", drawing inspiration from the American breweries that "aren't afraid to play and break all the rules".

Mikkeller also runs various bars and eateries around the world. 

read less
Mikkeller SpontanFramboos Fruited Lambic Fresh and Fruity None 8.00
Mikkeller SpontanFramboos Fruited Lambic Fresh and Fruity None 8.00

Glassware

Snifter

Bottle Size

330mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Mikkeller SpontanFramboos

Lambic with Raspberry

Lambic with Raspberry

read less

Style:
Fruited Lambic

Brewery:
Mikkeller

Vesterbrogade 20, 1.TH
Copenhagen, 1620

http://mikkeller.dk/

Mikkeller is a microbrewery founded in 2006 in Copenhagen, Denmark that is based on the so-called "phantom" or "gypsy" ethos; that is, the company does not operate an official brewery and, instead, collaborates with other brewers to produce their recipes or experimental one-off brews. 

The ...

read more

Mikkeller is a microbrewery founded in 2006 in Copenhagen, Denmark that is based on the so-called "phantom" or "gypsy" ethos; that is, the company does not operate an official brewery and, instead, collaborates with other brewers to produce their recipes or experimental one-off brews. 

The brewery was founded by two home brewers: Mikkel Borg Bjergsø, a high school teacher, and journalist Kristian Klarup Keller. Both sought to introduce their home-brewed beer to the public and to "challenge beer friends with intense new tastes", drawing inspiration from the American breweries that "aren't afraid to play and break all the rules".

Mikkeller also runs various bars and eateries around the world. 

read less
Victory Brewing Company Tart Ten Wild Ale Advanced Sour-ology None 10.00
Victory Brewing Company Tart Ten Wild Ale Advanced Sour-ology None 10.00

Glassware

Snifter

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Victory Brewing Company Tart Ten

Dubbel ale brewed with Brettanomyces 

Dubbel ale brewed with Brettanomyces 

read less

Style:
Wild Ale

Brewery:
Victory Brewing Company

420 Acorn Lane
Downingtown, PA 19335

http://www.victorybeer.com/

Victory Brewing Company, the 26th largest craft brewery in the U.S., is located in Downington, Pittsburgh and was established Feb. 15, 1996.  The founders, Ron Barchet and Bill Covaleski, opened their full-scale brewery with a restaurant and a 70-foot-long bar. Ron studied at ...

read more

Victory Brewing Company, the 26th largest craft brewery in the U.S., is located in Downington, Pittsburgh and was established Feb. 15, 1996.  The founders, Ron Barchet and Bill Covaleski, opened their full-scale brewery with a restaurant and a 70-foot-long bar. Ron studied at the Technical University of Munich at Weihenstephaner, and Bill attended Doemens Institute, which explains the heavy European influence in their brewery equipment and ingredients.

The original lineup of Victory beers was HopDevil Ale, Victory Festbier and Brandywine Valley Lager.  In its first year, Victory Brewing Company brewed 1,725 barrels of beer.  Since then, Victory Brewery has expanded, producing 102,973 barrels of beer in 2013, and their restaurant has expanded from 144 seats to 300. Victory is opening a second location 17 miles from Downington, where they will be able to produce 225,000 barrels per year—more than doubling their current production capacity.

Victory’s current domestic distribution includes 34 states and Washington, D.C. Their growing international distribution includes: Australia, Germany, Grand Cayman Islands, Italy, Japan, Puerto Rico, Singapore, Sweden and the United Kingdom.

Their year-round beers are HopDevil, Prima Pils, Golden Monkey, Headwaters Pale Ale, Storm King Stout, DirtWolf Double IPA, Victory Lager, Donnybrook Stout, V-12, Moving Parts and Helios Ale. Their seasonal and specialty beers include Moonglow Weizenbock, Old Horizontal, Festbier, Winter Cheers, Hop Ranch, Summer Love Ale, Anniversary 19, Harvest Ale and Mad King’s Weiss.

read less
Viña Galana Tempranillo Wine Besides Beer None 13.00
Viña Galana Tempranillo Wine Besides Beer None 13.00

Glassware

Wine Glass

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Viña Galana Tempranillo

Medium ruby color with aromas of raspberry, red cherry and licorice. Medium bodied with good structured tannins that are soft and makes the wine linger on your palate.

Medium ruby color with aromas of raspberry, red cherry and licorice. Medium bodied with good structured tannins that are soft and makes the wine linger on your palate.

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Style:
Wine

Brewery:
Viña Galana

The winery is located in Chinchilla de Montearagon in Albacete, La Mancha. This area is perfectly situated for growing high quality fruit due to the high elevated plateau. Very cold winters (one of the coldest areas in Spain) and very hot, dry summers help to ...

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The winery is located in Chinchilla de Montearagon in Albacete, La Mancha. This area is perfectly situated for growing high quality fruit due to the high elevated plateau. Very cold winters (one of the coldest areas in Spain) and very hot, dry summers help to stress the vines to produce this high quality fruit. Besides Syrah, Tempranillo and Verdejo they grow Garnacha Tintorera which is indigenous from the Almansa region located just a few miles east. The wines are concentrated, powerful and velvety

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Boulevard Brewing Terra Incognita Wild Ale The Brown Note None 8.50
Boulevard Brewing Terra Incognita Wild Ale The Brown Note None 8.50

Glassware

Sour

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Bravo +