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.
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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 

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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 ...

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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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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

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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.
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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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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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Real Ale Brewing Company 2013 Benedictum Flanders Style Red Ale The Hay Merchant Cellar None 5.40
Real Ale Brewing Company 2013 Benedictum Flanders Style Red Ale The Hay Merchant Cellar None 5.40

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company 2013 Benedictum

Primary fermentation takes place in stainless with their house ale yeast before the beer is racked to barrels that have been inoculated with a mixed culture of wild yeast and bacteria. Once this secondary fermentation is complete, tart cherries are added to the barrels and ...

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Primary fermentation takes place in stainless with their house ale yeast before the beer is racked to barrels that have been inoculated with a mixed culture of wild yeast and bacteria. Once this secondary fermentation is complete, tart cherries are added to the barrels and allowed to referment, adding a further layer of complexity to this very drinkable sour ale. Gold medal winner at the 2014 Great American Beer Festival in the Belgian Style Lambic or Sour Ale category.

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Style:
Flanders Style Red 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
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

read less

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

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 ...
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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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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 ...

read more

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.

read less

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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Real Ale Brewing Company 2014 Codex Triplex Wild Ale Sour and Funky None 9.00
Real Ale Brewing Company 2014 Codex Triplex Wild Ale Sour and Funky None 9.00

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company 2014 Codex Triplex

Base beer — Devil's Backbone
Maturation — 18-24 months
Secondary fermentation —wild yeast and bacteria in oak barrels
Tasting notes — funky, fruit, tart, dry

Base beer — Devil's Backbone
Maturation — 18-24 months
Secondary fermentation —wild yeast and bacteria in oak barrels
Tasting notes — funky, fruit, tart, dry

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 ...

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

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

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

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

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

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

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

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

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

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

read less
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

read less

Style:
Wild Ale

Brewery:
Cascade Brewing

7424 SW Beaverton-Hillsdale Hwy
Portland, OR 97225

http://cascadebrewing.com/

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

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

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

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

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

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

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

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

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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 ...

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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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 Sisyphus American Barley Wine The Hay Merchant Cellar 75 10.50
Real Ale Brewing Company 2014 Sisyphus American Barley Wine The Hay Merchant Cellar 75 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 2014 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 ...

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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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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.

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Deshcutes Brewery 2015 Jubel American Strong Ale The Hay Merchant Cellar 55 10.40
Deshcutes Brewery 2015 Jubel American Strong Ale The Hay Merchant Cellar 55 10.40

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Deshcutes Brewery 2015 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. 

read less

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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Cascade Brewing 2015 Manhatten Wild Ale Sour and Funky None 9.60
Cascade Brewing 2015 Manhatten Wild Ale Sour and Funky None 9.60

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Cascade Brewing 2015 Manhatten

Sour ale (quad and blonde ale blend) aged in bourbon barrels with sour pie cherries and apricot noyaux added

Sour ale (quad and blonde ale blend) aged in bourbon barrels with sour pie cherries and apricot noyaux 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
Victory Brewing Company 2015 Wild Devil Wild Ale The Hay Merchant Cellar None 6.70
Victory Brewing Company 2015 Wild Devil Wild Ale The Hay Merchant Cellar None 6.70

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Victory Brewing Company 2015 Wild Devil

This is Hop Devil with wild yeast. A slight sourness and funk, with a caramel sweet finish and citrusy hops on the back end.

This is Hop Devil with wild yeast. A slight sourness and funk, with a caramel sweet finish and citrusy hops on the back end.

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 ...

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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 2016 Sisyphus American Barley Wine The Hay Merchant Cellar 75 10.50
Real Ale Brewing Company 2016 Sisyphus American Barley Wine The Hay Merchant Cellar 75 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 2016 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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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

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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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Sixpoint Brewery 3 Beans Imperial Porter Dark and Flavorful None 10.10
Sixpoint Brewery 3 Beans Imperial Porter Dark and Flavorful None 10.10

Glassware

Snifter

Bottle Size

SRM Value / Color

30 - 39 / Deep Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Sixpoint Brewery 3 Beans

The original 3BEANS recipe came from ancient texts which described Baltic brewers making beer with beans. This version is barrel-aged.

The original 3BEANS recipe came from ancient texts which described Baltic brewers making beer with beans. This version is barrel-aged.

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Style:
Imperial Porter

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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Firestone Walker Brewing Company 805 American Blonde Ale Sociable and Refreshing None 4.70
Firestone Walker Brewing Company 805 American Blonde Ale Sociable and Refreshing None 4.70

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

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Hops

Malt Variety

Firestone Walker Brewing Company 805

"A light, refreshing blonde ale crafted for the California lifestyle. Subtle malt sweetness is balanced by a touch of hops, creating a versatile beer with a clean finish." Commercial Description

"A light, refreshing blonde ale crafted for the California lifestyle. Subtle malt sweetness is balanced by a touch of hops, creating a versatile beer with a clean finish." Commercial Description

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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 ...
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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.
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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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Shacksbury Cider Arlo Cider Besides Beer None 6.20
Shacksbury Cider Arlo Cider Besides Beer None 6.20

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

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Hops

Malt Variety

Shacksbury Cider Arlo

Aromatic, grapefruit, lightly sparkling, and dry. This cider is a blend of apples from Sunrise Orchards in Vermont and Basque bittersweet apples. The fermentation is slow using native yeast fermentation in stainless steel and aged for 3-6 months.

Aromatic, grapefruit, lightly sparkling, and dry. This cider is a blend of apples from Sunrise Orchards in Vermont and Basque bittersweet apples. The fermentation is slow using native yeast fermentation in stainless steel and aged for 3-6 months.

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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 ...

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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.

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Schneider Weisse Aventinus Weizenbock Malty, Toasty, and Nutty None 8.20
Schneider Weisse Aventinus Weizenbock Malty, Toasty, and Nutty None 8.20

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

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Hops

Malt Variety

Schneider Weisse Aventinus

Banana and clove on the nose. Cloudy ruby appearance. Malty caramel, banana, spice on the palate.

Banana and clove on the nose. Cloudy ruby appearance. Malty caramel, banana, spice on the palate.

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Style:
Weizenbock

Brewery:
Schneider Weisse

Emil-Ott-Str. 1-5
Kelheim, Germany 93309

https://schneider-weisse.de/

Anyone who is concerned with the past of Schneiderweisse, will come across two exciting stories: one to tell the story of Duke Maximilian I, and his tireless efforts to spread the Weissbier, and finally to the founding of a first "Weisse Bräuhauses" "To Kelheim ...

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Anyone who is concerned with the past of Schneiderweisse, will come across two exciting stories: one to tell the story of Duke Maximilian I, and his tireless efforts to spread the Weissbier, and finally to the founding of a first "Weisse Bräuhauses" "To Kelheim - today's restaurant of Schneider Weisse. A seemingly completely different story begins far away from Kelheim and tells the story of the Weissbiersbrauer family Schneider, who has passed on their valuable heritage of experience and passion over many generations. Join us on a small time trip ... on which two stories will eventually become one.

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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

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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

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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 ...

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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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Legal Draft Beer Company Barrel Aged Witness Protection Barrel Aged Porter Dark and Flavorful 25 7.70
Legal Draft Beer Company Barrel Aged Witness Protection Barrel Aged Porter Dark and Flavorful 25 7.70

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

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Hops

Malt Variety

Legal Draft Beer Company Barrel Aged Witness Protection

Smooth mouthfeel and dark roasted malts add to a nose of mocha. The finish is mild, with just a hint of sweetness. Aged in Elijah Craig barrels

Smooth mouthfeel and dark roasted malts add to a nose of mocha. The finish is mild, with just a hint of sweetness. Aged in Elijah Craig barrels

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Style:
Barrel Aged Porter

Brewery:
Legal Draft Beer Company

500 E Division st
Arlington, TX 76011

http://www.legaldraftbeer.com/

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

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

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

Glassware

Pilsner

Bottle Size

SRM Value / Color

1 - 2 / Pale Straw

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

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

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

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

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Style:
German Style Pilsner

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

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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!"

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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
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

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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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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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Martin House Brewing Company Bockslider Doppelbock Malty, Toasty, and Nutty 18 5.60
Martin House Brewing Company Bockslider Doppelbock Malty, Toasty, and Nutty 18 5.60

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Martin House Brewing Company Bockslider

"Bockslider is the official beer of Fort Worth’s own Toadies. An easy-drinking, copper-colored, lightly-hopped beer perfect for on-stage, backstage, or anywhere your rock music takes you." Commercial Description

"Bockslider is the official beer of Fort Worth’s own Toadies. An easy-drinking, copper-colored, lightly-hopped beer perfect for on-stage, backstage, or anywhere your rock music takes you." 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:
Martin House Brewing Company

220 S. Sylvania Ave, Suite 209
Fort Worth, TX 76111

http://martinhousebrewing.com/

Martin House Brewing Company is a team of brewers, explorers, and dreamers.  We avoid tradition in favor of adventure, both in brewing and in life.  We value good ingredients and good people, and each of our beers pairs perfectly with life’s memorable moments.  We ...

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Martin House Brewing Company is a team of brewers, explorers, and dreamers.  We avoid tradition in favor of adventure, both in brewing and in life.  We value good ingredients and good people, and each of our beers pairs perfectly with life’s memorable moments.  We want to be the handcrafted beer you and your friends choose when celebrating your most recent adventure or planning the next one.  Martin House – Made in Texas by Texans.

The Name

The Martin House Brewing Company name comes from its Founders and from a symbol synonymous with the company’s values. The Purple Martin is a native Texan who nests in shared “houses.”  He is well-known for his aerial acrobatics, and Texans love watching him catch all of his food in flight.  Just like the folks who make and enjoy Martin House beer, the adventurous Purple Martin enjoys fellowship and good times. Martin House Brewery’s founders are proud of the fact that everything got started in the original Martin home garage. The delight we take in hands-on craftsmanship and in sharing an artisanal beer with friends and family in our neighborhood perfectly captures the essence of our brand.

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Founders Brewing Company Breakfast Stout American Stout Dark and Flavorful 60 8.30
Founders Brewing Company Breakfast Stout American Stout Dark and Flavorful 60 8.30

Glassware

American Pint

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Founders Brewing Company Breakfast Stout

"The coffee lover’s consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and two types of coffee, this stout has an intense fresh-roasted java nose topped with a frothy, cinnamon-colored head that goes forever." Commercial Description

"The coffee lover’s consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and two types of coffee, this stout has an intense fresh-roasted java nose topped with a frothy, cinnamon-colored head that goes forever." Commercial Description

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Style:
American Stout

Stout
Stouts are an offshoot of the Porter style. The style can be broken down into six sub-categories: Sweet/Milk Stouts (AKA cream stouts), Dry Stouts, Russian Imperial Stouts, Tropical Stouts (AKA Export Stouts), American Stouts and English Stouts. They are all basically the same ...
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Stout
Stouts are an offshoot of the Porter style. The style can be broken down into six sub-categories: Sweet/Milk Stouts (AKA cream stouts), Dry Stouts, Russian Imperial Stouts, Tropical Stouts (AKA Export Stouts), American Stouts and English Stouts. They are all basically the same with only small ingredient differences.
English Stouts were the first, and at the time were called Stout Porters. Porter was dropped from the name and later, as the style grew, the prefix English was added. These beers are basically big Porters. Sweet Stouts are English Stouts sweetened with milk sugar (lactose). Dry Stouts classically are Irish. The best known example is Guinness. The style should really be called Light Stout when compared to the now more commonplace American Stouts and Russian Imperial Stouts. Tropical Stouts were so-called because they were generally exported to the English Colonies in the Tropics. It is best to think of these as a scaled up Dry Stout or Baby Imperial Stout. Russian Imperial Stouts are the Big Daddies of the Stout world. Based on Stouts originally exported to the Baltic States from the U.K., American Craft brewers have pushed them to new heights.
Appearance
Stouts are very deep brown to black in color. Clarity is usually obscured by deep color (if not opaque, it will be clear). There is a large tan to brown head with good retention.
Aroma/Taste
Roasted grain aromas are moderate to high and can have coffee, chocolate and/or lightly burnt notes. Fruitiness is medium to high. Some versions may have a sweet aroma or molasses, licorice, dried fruit and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot or solvent-like). The hop aroma is low to none. Diacetyl is low to none.
Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors and restrained bitterness—they often have a sweet, rum-like quality. Export versions tend to have lower esters, more assertive roast flavors and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain. There is little to no hop flavor and very low to no diacetyl. There is a medium-full to full body, often with a smooth, creamy character. It may give a warming (but never hot) impression from alcohol presence. There is moderate to moderately high carbonation.
Ingredients
Stouts may contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma and are frequently found in U.K. or U.S. varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean (U.S. versions) or characterful (English varieties).
Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint or tulip (depending on price and ABV), poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 5%-11% and an average IBU range of 30-40.
Examples
Great examples of this style are Stone Russian Imperial Stout, Left Hand Milk Stout, Jester King Black Metal and Moylan’s Ryan Sullivan’s Dry Irish Stout.

History 
Stout beer was originally a term used to describe a strong version of Porter, “Stout Porter."  The brewing of Stout grew out of the wide popularity of Porter, both in London and elsewhere. After changing hands a couple of times, Arthur Guinness purchased the old St. James Gate brewery in 1759, founded Guinness and started producing traditional ales and beers.  He soon started brewing his “Extra Strong Porter” and within 10 years was exporting to London.  By 1799, they were producing only Porter. Later, Stout became their mainstay and has become the most common example of the style.
Other dry Irish stout brewers have been around for some time: Beamish was founded in 1792 and Murphy’s in 1856. 
There are records showing that “Russian Stout” was being exported to the Baltic as early as 1780 and had similar conditioning in transit as IPA.
The Stouts from England and Scotland were not dry like Irish Stout but sweet containing milk sugar (lactose). This was the beginning of Milk Stouts—Mackeson Milk Stout from Whitbread was one of the first in 1907. 

Stouts have long been thought to have nutritional value, of giving strength and have been praised by medical professionals for years.  In fact, Milks Stouts likely came about as a means of boosting the already implied healthful benefits of stout.  Oatmeal stouts, which contain about 5% grist weight of oatmeal, have become more available due to brewers such as Sam Smith and Young’s and further promote the image of a healthy beer.
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Brewery:
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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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 ...

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

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

Willamette +

Flavor: Mild fruitiness.

Aroma: Floral, spicy and herbal.

Alpha Acids: 4 - 6%                         

Beta Acids: 3 - 4.5%             

Aroma

Malt Variety

2-Row Malt +

Eureka Heights Brewing Company Buckle Bunny

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

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

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Style:
Cream Ale

Brewery:
Eureka Heights Brewing Company

941 W 18TH ST
Houston, Texas 77008

http://www.eurekaheights.com/

New brewery in the Heights

New brewery in the Heights

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

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Mosaic +

Flavor: Tropical fruits and blueberry notes

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

Alpha Acids: 11.5 - 13.5%               

Beta Acids: 3.2 - 3.9%          

Aroma

Malt Variety

Pilsner +

Lone Pint Brewery Chardonnay Barrel Aged Yellow Rose

chalk-white head with a very clean malt backbone. The hops impart strong grapefruit, pineapple, and blueberry flavor and aroma. A strong beer that is extremely quaffable. This version is aged in Chardonnay barrels for the their fifth anniversary.

chalk-white head with a very clean malt backbone. The hops impart strong grapefruit, pineapple, and blueberry flavor and aroma. A strong beer that is extremely quaffable. This version is aged in Chardonnay barrels for the their fifth anniversary.

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Style:
IPA

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

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

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

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

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

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

507 Commerce Street
Magnolia, TX 77355

http://lonepint.com/index.php

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

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

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

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

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Upland Brewing Company Cherry Sour Ale Sour and Funky None 6.00
Upland Brewing Company Cherry Sour Ale Sour and Funky None 6.00

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Upland Brewing Company Cherry

4,500 lbs of red, tart Montmorency cherries each year from King Orchards in northern Michigan. They add the cherries to the mildly tart sour ale base and let it ferment for three more months before kegging and bottling, giving this barrel-aged fruited sour ale ...

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4,500 lbs of red, tart Montmorency cherries each year from King Orchards in northern Michigan. They add the cherries to the mildly tart sour ale base and let it ferment for three more months before kegging and bottling, giving this barrel-aged fruited sour ale the distinct cherry characteristics. The beer pours with rich hues of red and pink foam, with zesty effervescence. Tart cherries dominate the aroma, with hints of wine and cider, and the finish is dry, with lingering cherry fruitiness.

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Style:
Sour Ale

Brewery:
Upland Brewing Company

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

https://www.uplandbeer.com/

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

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

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B. Nektar Meadery Cherry Chipotle Mead Besides Beer None 14.00
B. Nektar Meadery Cherry Chipotle Mead Besides Beer None 14.00

Glassware

Wine Glass

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

B. Nektar Meadery Cherry Chipotle

Mead with chipotle and cherry added

Mead with chipotle and cherry added

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Style:
Mead

Brewery:
B. Nektar Meadery

1511 Jarvis
Ferndale, MI 48220

http://www.bnektar.com/

Guided by geeky imagination, influenced by sub-pop culture and never satisfied with the status quo, B. Nektar aims to bring a modern twist on mead as well as diversify craft mead, cider and beer.

B. Nektar Meadery was founded in 2006 by Brad and Kerri ...

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Guided by geeky imagination, influenced by sub-pop culture and never satisfied with the status quo, B. Nektar aims to bring a modern twist on mead as well as diversify craft mead, cider and beer.

B. Nektar Meadery was founded in 2006 by Brad and Kerri Dahlhofer, with the help of their good friend Paul Zimmerman. Brad has been an avid homebrewer since 1998, making beers, meads, ciders and wine for his own enjoyment. When Brad and Kerri got married in 2005, he made a mead to toast with at their wedding and received great reviews from the guests. Jokingly, he said that he’d someday open a meadery. Paul, a long-time friend and fellow homebrewer, soon began making meads along with Brad in the Dahlhofers’ basement. Their meads quickly began winning awards at homebrewing competitions

In the summer of 2006, Kerri was laid-off from her job. While sipping a glass of vanilla cinnamon mead made by Brad, she thought, “Why not try to sell this?” It was then that the three decided to take their mead making to the next level. In the spring of 2008, Brad too fell victim to layoffs, and the three worked night and day to prepare for their opening. After nearly two years since its inception, B. Nektar finally opened it’s doors on August 2, 2008 (National Mead Day).

B. Nektar’s session meads and hard ciders are now shaping the craft revolution.  To say it’s been a long road from the home-brewing days would be a tremendous understatement but B. Nektar continues to increase their production capacity and is currently the largest meadery in the U.S.A.

B. Nektar was the first meadery to join the ranks on the top 100 best breweries in the world by Ratebeer.com, and has remained there since 2013.

Proud of this story as they may be, they put a lot of effort into not taking themselves too seriously.

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

Glassware

American Pint

Bottle Size

SRM Value / Color

20 - 23 / Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Wasatch Brewery Devastator

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

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

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Style:
Doppelbock

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

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

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

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

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

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

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

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

250 Main Street
Park City, UT 84060

https://www.wasatchbeers.com/

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

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

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

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

Glassware

Tulip

Bottle Size

SRM Value / Color

4 - 5 / Pale Gold

Original Gravity

18.000 plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Devil's Backbone

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

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

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Style:
Belgian Style Tripel

Brewery:
Real Ale Brewing Company

231 San Saba Ct
Blanco, TX 78606

http://realalebrewing.com/

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

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

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

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

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

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

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

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

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

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

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

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Founders Brewing Company DKML Barrel Aged Strong Ale Malty, Toasty, and Nutty None 14.20
Founders Brewing Company DKML Barrel Aged Strong Ale Malty, Toasty, and Nutty None 14.20

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Founders Brewing Company DKML

Bourbon barrel aged malt liqour. Boozy and sweet wiht vanilla and caramel from the barrel.

Bourbon barrel aged malt liqour. Boozy and sweet wiht vanilla and caramel from the barrel.

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Style:
Barrel Aged Strong 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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(512) Brewing Company Double IPA Imperial IPA Cask Conditioned 99 9.00
(512) Brewing Company Double IPA Imperial IPA Cask Conditioned 99 9.00

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Amarillo +

Flavor: Citrus notes, specifically orange and grapefruit.

Aroma: Lots of orange peel.

Alpha Acids: 8.0 - 11.0%                 

Beta Acids: 6.0% - 7.0%      

Dual Purpose

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

Horizon +

Flavor: Earthiness and some spice with some pine for long boils

Aroma: Spicy, floral, pleasant.

Alpha Acids: 10 - 16%                     

Beta Acids: 6.5 - 8.5%          

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 +

Crystal +

Wheat +

(512) Brewing Company Double IPA

They add fresh hops from their vines on the way to the kettle, first wort hops in the kettle, along with multiple additions during the boil, and finish this beer with a huge dry hop addition post fermentation. The hops for this beer change with ...

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They add fresh hops from their vines on the way to the kettle, first wort hops in the kettle, along with multiple additions during the boil, and finish this beer with a huge dry hop addition post fermentation. The hops for this beer change with each batch depending on what is available and what they feel like using. 

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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:
(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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Stone Brewing Company Dr. Frankenstone IPA Hop-a-licious None 7.60
Stone Brewing Company Dr. Frankenstone IPA Hop-a-licious None 7.60

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Stone Brewing Company Dr. Frankenstone

Tons of resin and citrus notes, followed by tropical fruit and a slightly malty backbone. 

Tons of resin and citrus notes, followed by tropical fruit and a slightly malty backbone. 

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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:
Stone Brewing Company

1999 Citracado Parkway
Escondido, CA 92029

http://www.stonebrewing.com/

Stone Brewing Co. is a brewery headquartered in Escondido, California. Founded in 1996 in San Marcos, California, it is the largest brewery in Southern California.  As of 2012, it was the tenth largest craft brewery in the United States and 17th largest brewery overall, based ...

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Stone Brewing Co. is a brewery headquartered in Escondido, California. Founded in 1996 in San Marcos, California, it is the largest brewery in Southern California.  As of 2012, it was the tenth largest craft brewery in the United States and 17th largest brewery overall, based on sales volume. The brewery is owned by Steve Wagner and craft beer superstar Greg Koch.

The brewery's first beer was Stone Pale Ale, which the company considers to be its flagship ale. However, the brewery is best known for their other core beer, Stone IPA, which is considered the benchmark of the American IPA style.

The Arrogant Bastard line of ales best exhibits the brewery’s overall attitude, consisting of Stone Arrogant Bastard, Stone Double Bastard and Stone Lucky Bastard. A little known fact: owner Greg Koch considers Arrogant Bastard as a brand in its own right and gets very upset when the name Stone is used to describe Arrogant Bastard.

Most of Stone’s beers are characteristic of West Coast craft brews, meaning that they have a high hop content. Compared to the macro-produced lagers, many Stone brews feature alcohol percentages that are well above average. The alcohol-by-volume content of Stone brews ranges from 4.2% to 13%.

Stone Brewing is rated as a "world class brewery" by the two largest beer enthusiast websites, RateBeer and BeerAdvocate. Stone Brewing has been voted by the readers of Beer Advocate as the #1 "All Time Top Brewery on Planet Earth."

Stone opened in San Marcos in 1996 at the location currently home to Port Brewing Company and The Lost Abbey. In 2006, Stone relocated from the original brewery to a new, custom-designed facility in Escondido. In 2013, the company opened a packaging hall just south of the brewery, which houses the bottling and keg lines. The brewery in Escondido produced 213,277 US beer barrels in 2013. The site is also home to a restaurant, Stone Brewing World Bistro & Gardens - Escondido, an 8,500-square-foot restaurant with a large outdoor patio and an acre of gardens. Stone also operates a 19-acre organic farm known as Stone Farms, just north of the brewery in Escondido, and several other restaurants in California.

In June 2008, Stone Brewing covered the roof of the brewery with solar panels, cutting their energy costs nearly in half. The 1,561 roof-mounted solar modules will offset more than 538,000 pounds of carbon emissions over its lifetime, which is equivalent to planting 204 acres of trees.

In July 2014, Stone Brewing Co. announced plans to open a brewery and restaurant in Berlin, Germany.

In October 2014, Stone Brewing Co. announced the location of its first brewery and destination restaurant in the Eastern United States—Richmond, VA.  The facility is expected to be operation by late 2015 or early 2016. 

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(512) Brewing Company Dubbel Belgian Dubbel Belgian Inspiration 25 7.50
(512) Brewing Company Dubbel Belgian Dubbel Belgian Inspiration 25 7.50

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

(512) Brewing Company Dubbel

Originally called Six, its their sixth anniversary beer. Castle Pale, Special B and Cara-Munich lend unique Belgian terrior based flavors of dark fruits like plum, raisin and chocolate. Candi sugar cranks the alcohol without increasing the body.

Originally called Six, its their sixth anniversary beer. Castle Pale, Special B and Cara-Munich lend unique Belgian terrior based flavors of dark fruits like plum, raisin and chocolate. Candi sugar cranks the alcohol without increasing the body.

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Style:
Belgian Dubbel

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

Glassware

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Avery Brewing Company Expletus

Sour ale aged in Tequila Barrels with Cherries. 

Sour ale aged in Tequila Barrels with Cherries. 

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Style:
Wild Ale

Brewery:
Avery Brewing Company

4910 Nautilus Ct
Boulder, CO 80301

http://averybrewing.com/

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

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

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

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

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

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

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

Glassware

American Pint

Bottle Size

SRM Value / Color

1 - 2 / Pale Straw

Original Gravity

11.400 plato

Final Gravity

None plato

Hops

Hallertau +

Flavor: Very smooth and earthy

Aroma: Earthy noble aroma. Mild but spicy and pleasant

Alpha Acids: 3.5 - 5.5%                   

Beta Acids: 3 - 4%                

Aroma

Hersbruker-German +

Flavor: Smooth and earthy. Not very harsh bitterness

Aroma: Mild earthy and herbal

Alpha Acids: 2 - 5%                         

Beta Acids: 2.5 - 6%             

Aroma

Malt Variety

Saint Arnold Brewing Company Fancy Lawnmower

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

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

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Style:
German Style Kolsch

Brewery:
Saint Arnold Brewing Company

2000 Lyons Avenue
Houston, TX 77020

http://www.saintarnold.com/

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

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

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

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

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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 ...

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"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

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

Glassware

Bottle Size

12oz

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Avery Brewing Company Fortuna

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

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

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Style:
Wild Ale

Brewery:
Avery Brewing Company

4910 Nautilus Ct
Boulder, CO 80301

http://averybrewing.com/

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

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

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

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

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

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

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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

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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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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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B-52 Brewing Good Looking Barry Imperial IPA Hop-a-licious None 8.90
B-52 Brewing Good Looking Barry Imperial IPA Hop-a-licious None 8.90

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

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

B-52 Brewing Good Looking Barry

Hazy double IPA. Brewed w/ Simcoe lupulin powder. Dry hopped ferociously w/ Eukanot.

Hazy double IPA. Brewed w/ Simcoe lupulin powder. Dry hopped ferociously w/ Eukanot.

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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:
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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Saint Arnold Brewing Company Gordon TerraForm Scotch Ale Sour and Funky None 7.00
Saint Arnold Brewing Company Gordon TerraForm Scotch Ale Sour and Funky None 7.00

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Saint Arnold Brewing Company Gordon TerraForm

This is a collaboration with Saint Arnold and Southern Smoke to raise money for the Grant Gordon Foundation which helps bring awareness for MS. This is St Arnold Oktoberfest aged in Miner red wine barrels with Brett added. The Brett dried out some of the ...

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This is a collaboration with Saint Arnold and Southern Smoke to raise money for the Grant Gordon Foundation which helps bring awareness for MS. This is St Arnold Oktoberfest aged in Miner red wine barrels with Brett added. The Brett dried out some of the malty sweetness and added some funk. The barrel added a little bit of sharp acidity and tannins.

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Style:
Scotch Ale

Scotch Ale
Scotch Ale is a traditional top-fermented ale that, due to the cool climate in Scotland, is fermented at slightly lower than normal ale temperatures.

Appearance
This style has a deep amber to a dark copper color. It’s usually very clear due to ...
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Scotch Ale
Scotch Ale is a traditional top-fermented ale that, due to the cool climate in Scotland, is fermented at slightly lower than normal ale temperatures.

Appearance
This style has a deep amber to a dark copper color. It’s usually very clear due to long, cool fermentations.
Aroma/Flavor
The aroma has low to medium malty sweetness and light fruitiness, with maybe a hint of peat, though peat is not a requirement.
The taste is dominated by malt. The natural malt sweetness is accentuated by kettle caramelization. Generally, it has a grainy, dry finish. Often, a large amount of unfermented sugar sweetness is present. Hop flavor is low. Peat smoke may be present.
Ingredients
Ingredients include Scottish pale base malt and English hops. Low levels of attenuation are common. The traditional flavor of peat is imparted by the water and yeast and not smoked malt.
Scotch ales are usually massed in thick for single saccharification rest at high temperatures around 158° F, leading to a thick first running full of thick fermentable sugars.  
Hops do not grow in Scotland and thus were not widely used in making the beer, so the hop profile is very low. Traditionally, brewers used herbs and spices to flavor the beer—heather was particularly popular.
Glassware and Serving Temperature 
At Hay Merchant we serve this style in an American Pint or tulip, depending on the strength. It's poured from our ale cooler at 50°-55° F.

Stats
This style’s ABV can range:  2.5-3.2%, 3.2-3.9%,3.9-5.0%, 6.5-10%. IBU is 10-30. 

Example
A great example of this style is Real Ale Wee Heavy. 

History  
There are four basic sub-categories of Scotch ale. For the most part, lighter versions of the beer are called Scottish Ales and heavier ones are called Scotch Ales. The naming system is based on the 19th century price per barrel of beer in shillings in increments of 10 from 60-160. 60 is called a “Light” at around 1.030 OG, 70 is a “Heavy” at around 1.040 OG 80 and 90 share the name “Export” at 1.050 and 1.065 respectively and everything else 100,110,120,130,140, 150,160 are know as “Wee Heavy”  and range from 1.070 to 1.140 OG. Light Scotch Ales are very rare in the U.S. because most American craft brewers don’t brew them, and the Scottish-produced ales are generally cask only and not exported. 
It was common to use the parti-gyle method to make different strengths of the beer. This is when you collect runnings from the mash in separate vessels and brew them apart from each other. In the case of a Wee Heavy, the brewer might have to mash in multiple times before he/she reached the proper volumes for boiling.
Many American home brewers and craft brewers have taken to adding peat smoked malts, but this is not true to style. As is the case with most beer from before the 20th century, smoke was always present because of the wood-fired floor kilns used around the world to dry the malt, but the smokiness is an undesirable byproduct. The Scots most likely used peat to fire their kilns and well water that sometimes was run-off from peat bogs. Therefore, their beer would pick up a small amount of the flavors, but that doesn’t mean Scotch Ales should be turned into smoke beers.
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Brewery:
Saint Arnold Brewing Company

2000 Lyons Avenue
Houston, TX 77020

http://www.saintarnold.com/

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

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

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

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

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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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Sierra Nevada Harvest Northern Hemisphere Fresh Hop IPA Hop-a-licious 67 6.70
Sierra Nevada Harvest Northern Hemisphere Fresh Hop IPA Hop-a-licious 67 6.70

Glassware

American Pint

Bottle Size

SRM Value / Color

6 - 8 / Deep Gold

Original Gravity

16.600 plato

Final Gravity

4.000 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

Malt Variety

Caramel Malt +

Pale Malt +

Sierra Nevada Harvest Northern Hemisphere Fresh Hop

"Northern Hemisphere was the first wet hop ale and it inspired the wet hop craze here in America. Wet—undried—hops go straight from the fields into our kettles within 24 hours. Because hops are incredibly perishable, using hops wet preserves all of the precious ...

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"Northern Hemisphere was the first wet hop ale and it inspired the wet hop craze here in America. Wet—undried—hops go straight from the fields into our kettles within 24 hours. Because hops are incredibly perishable, using hops wet preserves all of the precious oils and resins for a unique drinking experience as evidenced by the intense herbal green flavors and citrus-like and floral aromas. Northern Hemisphere is part of our five-bottle Harvest series which features single hop, fresh hop, wet hop, and wild hop beers." 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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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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Spindletap Brewing Hop Gusher IPA Hop-a-licious None 6.50
Spindletap Brewing Hop Gusher IPA Hop-a-licious None 6.50

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Spindletap Brewing Hop Gusher

West Coast IPA with tropical notes of grapefruit, pineapple, mango and melon.

West Coast IPA with tropical notes of grapefruit, pineapple, mango and melon.

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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:
Spindletap Brewing

10622 HIRSCH RD
Houston, TX 77016

http://spindletapbrewery.com/

On January 10, 1901, several failed attempts, a whole lot of lost money, and even more blood, sweat and tears all became worth it when a drill bit finally hit paydirt at a depth of 1,139 feet in a major oil discovery at Spindletop ...
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On January 10, 1901, several failed attempts, a whole lot of lost money, and even more blood, sweat and tears all became worth it when a drill bit finally hit paydirt at a depth of 1,139 feet in a major oil discovery at Spindletop Hill outside of Beaumont, Texas. The “gusher” produced a previously unheard of 100,000 barrels of crude oil per day and forever changed the landscape of industry in the State of Texas, as people flocked in from near and far to try to stake their claim to the black gold buried beneath the surface. Fast forward 110 years: Texans love their beer, but when it came to finding high quality crafts, the well is a duster. Outdated distribution laws and on site sales regulations have rendered the industry non-economic, and with a very select few exceptions, Texans must drink craft beer imported from other states or none at all. And then in an instant everything changed.
A few smart legislators lead by the prospect of job growth and competitive markets set their crosshairs on the old way of doing things and hit another economic gusher when they successfully changed the laws favorably for the craft brewery industry in Texas. The revolution was underway. In beer terms, a Spindle Tap is a wooden handle with round shaped spindles used to open the flow of beer from the keg through the spigot for the pour into the glass. But regardless of material or design, at SpindleTap Brewery, we embrace the booming growth of the industry and welcome each and every new tap handle we see in the restaurants, bars and retailers of our great State. Our name is a celebration of the rapid expansion of the industry – one that was long overdue. The past is repeating itself, we have again hit paydirt.
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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 ...

read more

Berliner Weisse

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Brewery:
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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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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Lone Pint Brewery Jabberwocky Imperial IPA Hop-a-licious 114 8.50
Lone Pint Brewery Jabberwocky Imperial IPA Hop-a-licious 114 8.50

Glassware

American Pint

Bottle Size

SRM Value / Color

6 - 8 / Deep Gold

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Lone Pint Brewery Jabberwocky

"Our Imperial India Pale Ale uses Golden Promise malt and two very pungent whole cone American hops. This brew is hopped so heavily that post-boil, after all of the wort has been transferred to the fermenter, the hop mass at the bottom of the kettle ...

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"Our Imperial India Pale Ale uses Golden Promise malt and two very pungent whole cone American hops. This brew is hopped so heavily that post-boil, after all of the wort has been transferred to the fermenter, the hop mass at the bottom of the kettle is more than one foot deep. Post-fermentation, Jabberwocky is dry hopped with colossal amounts of the same two hops. The beer is named after a monster we all hold dear.

Tasting notes: deep golden with a head made of hop resin; light malt breadiness hidden beneath an onslaught of pungent hoppy tropical-fruitiness." 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:
Lone Pint Brewery

507 Commerce Street
Magnolia, TX 77355

http://lonepint.com/index.php

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

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

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

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

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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 ...

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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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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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Bell's Brewery Kalamazoo American Stout Dark and Flavorful None 6.00
Bell's Brewery Kalamazoo American Stout Dark and Flavorful None 6.00

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

1.060 gravity

Final Gravity

None plato

Hops

Malt Variety

Bell's Brewery Kalamazoo

Named after the city where the brewery began. The beer has some coffee and dark chocalte notes with a fair amount of hop presence.

Named after the city where the brewery began. The beer has some coffee and dark chocalte notes with a fair amount of hop presence.

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Style:
American Stout

Stout
Stouts are an offshoot of the Porter style. The style can be broken down into six sub-categories: Sweet/Milk Stouts (AKA cream stouts), Dry Stouts, Russian Imperial Stouts, Tropical Stouts (AKA Export Stouts), American Stouts and English Stouts. They are all basically the same ...
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Stout
Stouts are an offshoot of the Porter style. The style can be broken down into six sub-categories: Sweet/Milk Stouts (AKA cream stouts), Dry Stouts, Russian Imperial Stouts, Tropical Stouts (AKA Export Stouts), American Stouts and English Stouts. They are all basically the same with only small ingredient differences.
English Stouts were the first, and at the time were called Stout Porters. Porter was dropped from the name and later, as the style grew, the prefix English was added. These beers are basically big Porters. Sweet Stouts are English Stouts sweetened with milk sugar (lactose). Dry Stouts classically are Irish. The best known example is Guinness. The style should really be called Light Stout when compared to the now more commonplace American Stouts and Russian Imperial Stouts. Tropical Stouts were so-called because they were generally exported to the English Colonies in the Tropics. It is best to think of these as a scaled up Dry Stout or Baby Imperial Stout. Russian Imperial Stouts are the Big Daddies of the Stout world. Based on Stouts originally exported to the Baltic States from the U.K., American Craft brewers have pushed them to new heights.
Appearance
Stouts are very deep brown to black in color. Clarity is usually obscured by deep color (if not opaque, it will be clear). There is a large tan to brown head with good retention.
Aroma/Taste
Roasted grain aromas are moderate to high and can have coffee, chocolate and/or lightly burnt notes. Fruitiness is medium to high. Some versions may have a sweet aroma or molasses, licorice, dried fruit and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot or solvent-like). The hop aroma is low to none. Diacetyl is low to none.
Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors and restrained bitterness—they often have a sweet, rum-like quality. Export versions tend to have lower esters, more assertive roast flavors and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain. There is little to no hop flavor and very low to no diacetyl. There is a medium-full to full body, often with a smooth, creamy character. It may give a warming (but never hot) impression from alcohol presence. There is moderate to moderately high carbonation.
Ingredients
Stouts may contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma and are frequently found in U.K. or U.S. varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean (U.S. versions) or characterful (English varieties).
Glassware and Serving Temperature
At Hay Merchant, we serve this style in an American Pint or tulip (depending on price and ABV), poured from our ale cooler at 50-55°.

Stats
This style will have a common ABV range of 5%-11% and an average IBU range of 30-40.
Examples
Great examples of this style are Stone Russian Imperial Stout, Left Hand Milk Stout, Jester King Black Metal and Moylan’s Ryan Sullivan’s Dry Irish Stout.

History 
Stout beer was originally a term used to describe a strong version of Porter, “Stout Porter."  The brewing of Stout grew out of the wide popularity of Porter, both in London and elsewhere. After changing hands a couple of times, Arthur Guinness purchased the old St. James Gate brewery in 1759, founded Guinness and started producing traditional ales and beers.  He soon started brewing his “Extra Strong Porter” and within 10 years was exporting to London.  By 1799, they were producing only Porter. Later, Stout became their mainstay and has become the most common example of the style.
Other dry Irish stout brewers have been around for some time: Beamish was founded in 1792 and Murphy’s in 1856. 
There are records showing that “Russian Stout” was being exported to the Baltic as early as 1780 and had similar conditioning in transit as IPA.
The Stouts from England and Scotland were not dry like Irish Stout but sweet containing milk sugar (lactose). This was the beginning of Milk Stouts—Mackeson Milk Stout from Whitbread was one of the first in 1907. 

Stouts have long been thought to have nutritional value, of giving strength and have been praised by medical professionals for years.  In fact, Milks Stouts likely came about as a means of boosting the already implied healthful benefits of stout.  Oatmeal stouts, which contain about 5% grist weight of oatmeal, have become more available due to brewers such as Sam Smith and Young’s and further promote the image of a healthy beer.
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Brewery:
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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Sierra Nevada Kellerweis Hefeweizen Sociable and Refreshing 15 4.80
Sierra Nevada Kellerweis Hefeweizen Sociable and Refreshing 15 4.80

Glassware

Pilsner

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Sierra Nevada Kellerweis

"Inspired by traditional Bavarian techniques, Kellerweis is a true artisan experience. With Kellerweis, we brew in open fermentation tanks—a process rarely seen today—to let the ingredients truly shine. The result is a hazy wheat ale—untamed, raw and alive. With a full, fruity ...

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"Inspired by traditional Bavarian techniques, Kellerweis is a true artisan experience. With Kellerweis, we brew in open fermentation tanks—a process rarely seen today—to let the ingredients truly shine. The result is a hazy wheat ale—untamed, raw and alive. With a full, fruity aroma and notes of spicy clove and banana bread, Kellerweis is a truly unique brew." 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:
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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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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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 ...

read more

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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Oasis Texas Brewing Company Megamodern Imperial IPA Hop-a-licious 100 9.70
Oasis Texas Brewing Company Megamodern Imperial IPA Hop-a-licious 100 9.70

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Amarillo +

Flavor: Citrus notes, specifically orange and grapefruit.

Aroma: Lots of orange peel.

Alpha Acids: 8.0 - 11.0%                 

Beta Acids: 6.0% - 7.0%      

Dual Purpose

Citra +

Flavor: Lemon/lime and tropical fruitiness.

Aroma: Very clean citrus aroma.

Alpha Acids: 10 - 14%         

Beta Acids: 3.5 - 4.5%                      

Aroma

Mosaic +

Flavor: Tropical fruits and blueberry notes

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

Alpha Acids: 11.5 - 13.5%               

Beta Acids: 3.2 - 3.9%          

Aroma

Malt Variety

Oasis Texas Brewing Company Megamodern

Triple dry hopped with Amarillo, Denali, Citra, Mosaic, and El Dorado

Triple dry hopped with Amarillo, Denali, Citra, Mosaic, and El Dorado

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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:
Oasis Texas Brewing Company

6550 Comanche Trail
Austin, TX 78732

http://otxbc.com/

Oasis Texas Brewing Company, founded in 2014, produces rustic, iconic beers in the heart of the Texas Hill Country. Their session craft brews include London Homesick Ale, Luchesa Lager and Slow Ride American Pale Ale.

Oasis Texas Brewing Company, founded in 2014, produces rustic, iconic beers in the heart of the Texas Hill Country. Their session craft brews include London Homesick Ale, Luchesa Lager and Slow Ride American Pale Ale.

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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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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 ...

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.

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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 ...

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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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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 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 ...

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

Glassware

American Pint

Bottle Size

SRM Value / Color

30 - 39 / Deep Brown

Original Gravity

None plato

Final Gravity

None plato

Hops

Glacier +

Flavor: Lots of fruitiness, pear, apricot and orange

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

Alpha Acids: 3.5 - 7.5%                   

Beta Acids: 5 - 9%                

Dual Purpose

Malt Variety

2-Row Malt +

Chocolate +

Crystal +

De-Bittered Black Malt +

(512) Brewing Company Pecan Porter

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

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

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Style:
American Porter

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

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

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

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

407 Radam
Austin, TX 78745

http://www.512brewing.com/

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

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

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

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

Glassware

Sour

Bottle Size

SRM Value / Color

15 - 17 / Deep Amber

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Nola Brewing Company Piety

sour ale aged in oak with cherries

sour ale aged in oak with cherries

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Style:
Fruited Sour

Brewery:
Nola Brewing Company

3001 Tchoupitoulas St
New Orleans, LA 70115

http://nolabrewing.com/

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

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

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

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

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Austin Eastciders Pineapple Cider Cider Besides Beer None 5.00
Austin Eastciders Pineapple Cider Cider Besides Beer None 5.00

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Austin Eastciders Pineapple Cider

Dry cider made with pineapples and apples

Dry cider made with pineapples and apples

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Style:
Cider

Brewery:
Austin Eastciders

979 Springdale Rd
Austin, TX 78702

http://www.austineastciders.com/

Austin Eastciders makes old-style cider using bittersweet and bittersharp apple varieties to produce ciders which are dryer, smoother and more complex than many modern hard ciders. 

They use antique cider apple varieties, high in tannins and acids, to produce flavors that have not been widely ...

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Austin Eastciders makes old-style cider using bittersweet and bittersharp apple varieties to produce ciders which are dryer, smoother and more complex than many modern hard ciders. 

They use antique cider apple varieties, high in tannins and acids, to produce flavors that have not been widely experienced in America since Prohibition. These are the apples with which hard cider was traditionally made. During Prohibition many cider apple orchards were destroyed, meaning cider has since been made with eating apples. Austin Eastciders uses real cider apples, traditional processes and simple recipes - adding nothing which isn't present naturally in the fruit.

They work with farmers across America to reintroduce vintage apple varieties and to help recultivate the old Southern varieties that thrived back in the day. At one time the South could boast an incredible 1,800 varieties, of which 500 still exist in small amounts today.

Austin Eastciders scours the country looking for sources of super-rare American cider apples like Hewes & Harrison and uniquely Southern cider varieties like Winesap & Arkansas Black. With these, they blend Austin Eastciders 'Small Batch' ciders. Their 'Gold Top' cider is made with more than 40 different bittersweet and bittersharp varieties sourced from old English cider orchards. 'Gold Top' is medium dry, full flavored and deliciously tangy, available on draft and in 16.9oz bottles. 'Eastciders Original' is a blend of American dessert apples and European bittersweets, available in 16oz cans. It's dry and light, fresh and fruity, the perfect summer cider.

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Bayerischer Bahnhof Pineus Gose Sour and Funky None 6.20
Bayerischer Bahnhof Pineus Gose Sour and Funky None 6.20

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Bayerischer Bahnhof Pineus

"Leipziger Gose filtered through PINE NEEDLES!!!

Very common historical way as in the old days a lot of beer was passed through pine needles/juniper to create the bitterness (prior to the popularity of hops).

The flavors of this beer is really interesting because there ...

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"Leipziger Gose filtered through PINE NEEDLES!!!

Very common historical way as in the old days a lot of beer was passed through pine needles/juniper to create the bitterness (prior to the popularity of hops).

The flavors of this beer is really interesting because there is tons of pine needle aroma in the nose and then on the palate followed by the traditional sourness/spiceness/saltiness of a Gose. This beer exemplies a very nice balance between the pineness and sourness. 

Gose is a top fermented beer that originaled in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat. Dominant flavors in Gose include a lemon tartness, nerbal characteristic and a slight saltiness. The sourness of the gose is usually through inoculation with lactic acid bacteria after the boil. Gose belong to the same sour wheat beers as the Belgian Witbeer, Berliner Weisse and Gueuze. Since the mid 1980s - in Germany there are only three remaining "traditional" gose breweries with Bayerischer Bahnhof being one of the three." Commercial Description

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Style:
Gose

Brewery:
Bayerischer Bahnhof

Bayrischer Platz 1
Leipzig, 04103

http://www.bayerischer-bahnhof.de/en/startseite/index.html

Located on the site of the oldest standing rail station in Germany (built in 1842), Bayerischer Bahnhof Brewery is recreating the traditional Saxony beer style of Göse beer. In addition to this sour beer style, the brewery also brews Berliner WeiBe, using the original ...

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Located on the site of the oldest standing rail station in Germany (built in 1842), Bayerischer Bahnhof Brewery is recreating the traditional Saxony beer style of Göse beer. In addition to this sour beer style, the brewery also brews Berliner WeiBe, using the original recipe for export into the United States. 

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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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Bell's Brewery Porter American Porter Dark and Flavorful None 5.60
Bell's Brewery Porter American Porter Dark and Flavorful None 5.60

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

1.060 gravity

Final Gravity

None plato

Hops

Malt Variety

Bell's Brewery Porter

Notes of chocolate, coffee, roasted barley. Good hop presence in balance.

Notes of chocolate, coffee, roasted barley. Good hop presence in balance.

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

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

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

History 
Porter has a very distinct origin and reason for being created. There were three types of beer available in London in the early 1700s: Strong ale, Common Ale and Stale Ale. Common Ale was the “running beer,” made after a Strong Ale in the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength). Stale Ale was what was left in a cask after it had gone stale. These three types of beer were very inconsistent. In order to create a consistent product, they were often all mixed together to order and called “Three Threads.” In 1722, Ralph Harwood, Proprietor of The Bell Brewhouse, created a beer that had all the characteristics of three threads but was from one cask. It was nicknamed Porter by the Publicans because Porters were his best customers for the new beer.
Porter was the beer that allowed England to creep ahead of other countries in the brewing world. It was inexpensive to brew and was able to age. It was a beer for and from the industrial revolution. The most successful Porter brewer of the 1700s was Samuel Whitbread of London, who started brewing in 1742.
Porter was commonly imported to the American Colonies until the 1760s, when tensions rose between England and the colonies, and American brewers had to take up the slack. Porter was George Washington's preferred beer.
In 1817, with the advent of Black Patent Malt, Porter gained its darker color and went from a brown beer to a black beer. Guinness actually started as a porter brewer before stouts branched off of Porters and were among the first to use Black Patent Malt.
Porter was a major part of the beer industry in England from its inception. Though, starting in the 1830s, its popularity declined as many people started drinking more pale ale and Gin. By the 1930s English Porter a had almost entirely disappeared.  It finally disappeared in Ireland in 1972.
There has been a renaissance of Porter in recent years due to the growing craft beer scene in America.  Yuengling, however, has made porter since the 1870s (other than the interruption of prohibition) and still makes Porter today.
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Brewery:
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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Saint Arnold Brewing Company Pumpkinator Russian Imperial Stout The Hay Merchant Cellar None 10.00
Saint Arnold Brewing Company Pumpkinator Russian Imperial Stout The Hay Merchant Cellar None 10.00

Glassware

Snifter

Bottle Size

SRM Value / Color

40 - 50 / Black

Original Gravity

1.094 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 

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

2-Row Malt +

Caramel Malt +

De-Bittered Black Malt +

Saint Arnold Brewing Company Pumpkinator

"Pumpkinator is a big, black, full of spice, full of flavor beer. Originally released in 2009 as Divine Reserve No. 9, it is an imperial pumpkin stout and our answer to how a pumpkin beer ought to taste. This year’s version comes in at ...

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"Pumpkinator is a big, black, full of spice, full of flavor beer. Originally released in 2009 as Divine Reserve No. 9, it is an imperial pumpkin stout and our answer to how a pumpkin beer ought to taste. This year’s version comes in at 10% ABV. It is brewed with a combination of pale two row, caramel and black malts, Cascade and Liberty hops for a background hop flavor, pumpkin for a rich mouthfeel, molasses, brown sugar, spices and dry-spiced to make it feel like you just walked into your mom’s kitchen while she was cooking 37 pumpkin pies. It is the most expensive beer we have brewed.

A single batch of Pumpkinator will be released around every October 15. It is available in 22 oz. bottles and on draft.

This beer is best enjoyed at 50°F or warmer to bring out the spices and round body. Personally we have found it to be the perfect end to a Thanksgiving meal from a flavor standpoint. Some have said it makes relatives more enjoyable too."

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Style:
Russian Imperial Stout

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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Harviestoun Brewery Quercus Ubhal Strong Ale Oddly Delicious None 8.58
Harviestoun Brewery Quercus Ubhal Strong Ale Oddly Delicious None 8.58

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Harviestoun Brewery Quercus Ubhal

Oak aged with cider yeast. Oak and and citrus on the nose. Lemon, cereal, oak on the palate. 

Oak aged with cider yeast. Oak and and citrus on the nose. Lemon, cereal, oak on the palate. 

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Style:
Strong Ale

Brewery:
Harviestoun Brewery

Hillfoots Business Village, Alva Industrial Estate, Alva FK12 5DQ, UK
Clackmannashire, Alva FK12 5DQ

https://harviestoun.com/

With the steading now a fully operational brewery, it would be tempting to think that the hard work was over, and that the team could settle into a gentle routine of brewing beer, selling beer and delivering beer. But that's not how brewing works ...

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With the steading now a fully operational brewery, it would be tempting to think that the hard work was over, and that the team could settle into a gentle routine of brewing beer, selling beer and delivering beer. But that's not how brewing works! Word had got around about Harviestoun Real Ale, it was selling like hotcakes and pubs were demanding to know what was next. So we add two more recipes to our repertoire, creating our first range of core beers: Original 80/-, Waverly 70/- and Old Manor (a strong ale).

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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

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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 ...

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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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Avery Brewing Company Rumpkin Barrel Aged Strong Ale Oddly Delicious None 16.90
Avery Brewing Company Rumpkin Barrel Aged Strong Ale Oddly Delicious None 16.90

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Avery Brewing Company Rumpkin

Pumpkin ale aged in fresh rum barrels to add suggestions of delicate oak and candied molasses.

Pumpkin ale aged in fresh rum barrels to add suggestions of delicate oak and candied molasses.

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Style:
Barrel Aged Strong 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 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.

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Martin House Brewing Company Salty Lady Gose Sour and Funky 4 5.00
Martin House Brewing Company Salty Lady Gose Sour and Funky 4 5.00

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Martin House Brewing Company Salty Lady

Tart, salty German style beer.  Their version is soured in the kettle with a lactic culture.  The tartness is tempered by salt additions from around the world and finished with coriander for a citrus and earthy touch.

Tart, salty German style beer.  Their version is soured in the kettle with a lactic culture.  The tartness is tempered by salt additions from around the world and finished with coriander for a citrus and earthy touch.

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Style:
Gose

Brewery:
Martin House Brewing Company

220 S. Sylvania Ave, Suite 209
Fort Worth, TX 76111

http://martinhousebrewing.com/

Martin House Brewing Company is a team of brewers, explorers, and dreamers.  We avoid tradition in favor of adventure, both in brewing and in life.  We value good ingredients and good people, and each of our beers pairs perfectly with life’s memorable moments.  We ...

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Martin House Brewing Company is a team of brewers, explorers, and dreamers.  We avoid tradition in favor of adventure, both in brewing and in life.  We value good ingredients and good people, and each of our beers pairs perfectly with life’s memorable moments.  We want to be the handcrafted beer you and your friends choose when celebrating your most recent adventure or planning the next one.  Martin House – Made in Texas by Texans.

The Name

The Martin House Brewing Company name comes from its Founders and from a symbol synonymous with the company’s values. The Purple Martin is a native Texan who nests in shared “houses.”  He is well-known for his aerial acrobatics, and Texans love watching him catch all of his food in flight.  Just like the folks who make and enjoy Martin House beer, the adventurous Purple Martin enjoys fellowship and good times. Martin House Brewery’s founders are proud of the fact that everything got started in the original Martin home garage. The delight we take in hands-on craftsmanship and in sharing an artisanal beer with friends and family in our neighborhood perfectly captures the essence of our brand.

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Sierra Nevada Side Car American Pale Ale Hop-a-licious 35 5.30
Sierra Nevada Side Car American Pale Ale Hop-a-licious 35 5.30

Glassware

American Pint

Bottle Size

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 

Equinox +

Flavor: Citrus tropical and herbal characteristics.

Aroma: Strong citrus tones with hints of tropical fruit.

Alpha Acids: 14.4 - 15.6%               

Beta Acids: 4.6 - 5.1%          

Aroma 

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

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

Malt Variety

Munich +

Pale Malt +

Sierra Nevada Side Car

Hint of orange peel from additions in both the brew kettle and the fermenter.  

Hint of orange peel from additions in both the brew kettle and the fermenter.  

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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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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

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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 ...

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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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Ace Premium Craft Ciders Space Bloody Orange Cider Besides Beer None 6.90
Ace Premium Craft Ciders Space Bloody Orange Cider Besides Beer None 6.90

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Ace Premium Craft Ciders Space Bloody Orange

Unfiltered cider with blood orange added.

Unfiltered cider with blood orange added.

read less

Style:
Cider

Brewery:
Ace Premium Craft Ciders

2064 Gravenstein Highway North
Sebastopol, CA 95472

http://www.acecider.com/

California Cider Company is the first family owned cider in the US. We have been making ACE ciders since 1993 in the beautiful Sebastopol area of Sonoma County California just north of San Francisco. We are located among some of the world’s most renowned ...

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California Cider Company is the first family owned cider in the US. We have been making ACE ciders since 1993 in the beautiful Sebastopol area of Sonoma County California just north of San Francisco. We are located among some of the world’s most renowned wine makers and apple orchards.

It’s time to try something new and exciting. Cider is lower calorie and gluten free in comparison to other alcoholic beverages. Ace ciders are a refreshing alternative to beer and wine. No sugar is added to our beverages, the only sugar occurs naturally from fresh fruit, making our ciders crisp in taste and flavor. Our award winning ACE ciders are pure, clean and refreshing because we use only the best eating apples for our juice and the best ingredients we can buy. We use champagne yeast in all of our cider and ferment them 10 -14 days. We then cold – filter 4 times and add the perfect amount of spritz to quench your thirst.

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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

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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. 

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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

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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 

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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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Real Ale Brewing Company Tenebrae Aeterna Barrel Aged Porter The Hay Merchant Cellar None 7.90
Real Ale Brewing Company Tenebrae Aeterna Barrel Aged Porter The Hay Merchant Cellar None 7.90

Glassware

Sour

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company Tenebrae Aeterna

Base beer - Robust Porter 
Maturation - 2 years
Secondary fermentation- Wild yeast and bacteria in barrels
Tasting notes - Cherry pie, chocolate, toffee, hazelnut, vanilla

Base beer - Robust Porter 
Maturation - 2 years
Secondary fermentation- Wild yeast and bacteria in barrels
Tasting notes - Cherry pie, chocolate, toffee, hazelnut, vanilla

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Style:
Barrel Aged Porter

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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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 +

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

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

Styrian Golding +

Malt Variety

Wheat +

Boulevard Brewing Terra Incognita

"Situated at opposite ends of the California Trail, pioneering breweries Sierra Nevada and Boulevard have embarked upon a journey into the unknown, to a land where adventures in brewing and flavor await. Terra Incognita is, fittingly, an earthy beer, celebrating the unique terroir of the ...

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"Situated at opposite ends of the California Trail, pioneering breweries Sierra Nevada and Boulevard have embarked upon a journey into the unknown, to a land where adventures in brewing and flavor await. Terra Incognita is, fittingly, an earthy beer, celebrating the unique terroir of the two locations. Beginning with Sierra Nevada’s estate-grown pale malt, and combined with amber malt, wheat, and malted wheat, it is then assertively hopped with Bravo and Styrian Goldings, dry-hopped with East Kent Goldings, and finally barrel aged with Brettanomyces in Missouri oak. " Commercial Description

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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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Sixpoint Brewery Tesla American Lager Hop-a-licious 49 7.10
Sixpoint Brewery Tesla American Lager Hop-a-licious 49 7.10

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Sixpoint Brewery Tesla

"Think the juicyness of big doses of American Hops, with that clean snappiness of a cold-fermented, meticulously-lagered beer." Commercial Description

"Think the juicyness of big doses of American Hops, with that clean snappiness of a cold-fermented, meticulously-lagered beer." Commercial Description

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Style:
American Lager

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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Rahr and Sons Brewing Company Texas Red Amber Ale Malty, Toasty, and Nutty 27 5.00
Rahr and Sons Brewing Company Texas Red Amber Ale Malty, Toasty, and Nutty 27 5.00

Glassware

American Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Rahr and Sons Brewing Company Texas Red

Notes of caramel,sweet toasty malt, and balanced hop bitterness

Notes of caramel,sweet toasty malt, and balanced hop bitterness

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Style:
Amber Ale

Brewery:
Rahr and Sons Brewing Company

701 Galveston Avenue
Fort Worth, TX 76104

http://rahrbrewing.com/

When Rahr & Sons Brewing Co. opened its doors in 2004, the tag line was “The brand new beer with a 150-year history!” and there's a real story behind that statement:

The Rahr family started making beer in America in 1847 – almost immediately after William ...

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When Rahr & Sons Brewing Co. opened its doors in 2004, the tag line was “The brand new beer with a 150-year history!” and there's a real story behind that statement:

The Rahr family started making beer in America in 1847 – almost immediately after William and Natalie Rahr immigrated from Rhineland, Germany to Manitowoc, Wisconsin. The steadily increasing population of European settlers created a demand for beer of better quality than “the typical kitchen brew” and William – having come from a long line of German brewers – knew he was the person to fill the void (and the beer steins). His Eagle Brewery was the first lager brewery in Wisconsin.

The soil and climate around the Eagle Brewery produced a barley of particular virtue to the brewing of fine beer and William eventually added a malt house that not only supplied the needs of his brewery, but also the needs of neighboring breweries. Eventually, William started shipping his malted barley as far as St. Louis where another German pioneer and enterprising brewer used all he could for his nationally famous brand.

Tragically while on an inspection tour of the brewery in 1880, William fell into a brew kettle and suffered burns from which he never recovered. To honor their father, his sons changed the name of the brewery/malt house to William Rahr's Sons Co.

William's sons continued guiding the malt house and under their direction the first scientific malt testing laboratory was installed and German patents for the production of roasted and caramel malts and malt-coffee were acquired. (Today, Rahr Malting Co. produces and supplies malt and industry-related brewing supplies to roughly 90% of the breweries in the United States.)

160 years after William Rahr founded the Eagle Brewery, his great-great-grandson and namesake, Frederick William "Fritz" Rahr, Jr., felt the pull to brew and with the blessing of his wife, Erin, opened Rahr & Sons Brewing Co. on the south side of downtown Fort Worth in 2004. In nine years, Rahr has exponentially grown its brewing capacity from 2,000 barrels a year to 20,000 barrels a year. The brewery has won over 50 nationally-recognized awards, including a Silver Medal at the 2012 Great American Beer Festival, a Bronze Medal at the 2008 World Beer Cup for Bucking Bock, and was the 2009 National Grand Champion at the United States Beer Tasting Championship for Iron Thistle.

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Clown Shoes The Barista American Brown Ale Cask Conditioned None 8.50
Clown Shoes The Barista American Brown Ale Cask Conditioned None 8.50

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Maris Otter Pale +

Clown Shoes The Barista

The Barista Breakfast Brown is crafted with Maris Otter malt, flaked oatmeal, cold brewed espresso, and milk sugar.

The Barista Breakfast Brown is crafted with Maris Otter malt, flaked oatmeal, cold brewed espresso, and milk sugar.

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Style:
American Brown Ale

Brown Ale (American) 
The American Brown Ale can be considered a bigger, maltier, hoppier interpretation of Northern English Brown Ale.

About Brown Ales
The name Brown Ale is a term that covers a broad range of styles. Calling a beer a Brown Ale is like ...
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Brown Ale (American) 
The American Brown Ale can be considered a bigger, maltier, hoppier interpretation of Northern English Brown Ale.

About Brown Ales
The name Brown Ale is a term that covers a broad range of styles. Calling a beer a Brown Ale is like calling something red wine—while the description is accurate, it lacks precision. Brown Ales are beers styles with roots in England. Browns can be broken into two major sub-categories: English and American.

Appearance
The appearance is light to very dark brown, but is still clear with a moderate off white to light tan head.

Aroma/Taste
The aroma is malty, sweet and rich with a chocolate, caramel, nutty or toasty quality. The hop aroma is low to moderate. However, some versions of the style may feature a stronger, citrusy American hop character. 
There is medium to high malty flavor—often with chocolate, caramel or toasty flavors with medium to medium high bitterness. The medium to medium dry finish provides a malt and hoppy aftertaste. The mouthfeel is medium to medium-full body. Some versions may have a dry, resiny impression. Stronger versions may have some alcohol warmth in the finish. American Brown Ales are generally higher alcohol and have high hop bitterness, flavor and aroma, though most commercially brewed ABAs, while hoppier than EBAs, do not have that strong of a hop presence and still have a malt forward profile.
Ingredients
English Brown Ales contain English pale malts as the base with roasted dark malts. Historically, this beer contains some amount of black malts. It has American hops or English, depending of the hop profile the brewer is looking for.


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% and an average IBU range of 20-30.
Examples
A great example of this style is Real Ale Brewhouse Brown.

History 
In the early 1980s, American home brewers helped to establish American Brown Ale when the Dixie Cup Homebrew Competition in Houston began accepting the Texas Brown Ale category.  It was a highly hopped adaptation of an English Brown using American hops. 
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Brewery:
Clown Shoes

23 Hayward Street
Ipswich, MA 01938

http://www.clownshoesbeer.com/

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

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


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

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Alvinne The Oak Melchior Special Edition Pur Sang Belgian Strong Pale The Lighter Side of Life None 11.00
Alvinne The Oak Melchior Special Edition Pur Sang Belgian Strong Pale The Lighter Side of Life None 11.00

Glassware

Bottle Size

500mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Alvinne The Oak Melchior Special Edition Pur Sang

 fruity, woody sour notes with a hint of Brett 

 fruity, woody sour notes with a hint of Brett 

read less

Style:
Belgian Strong Pale

Brewery:
Alvinne

Vaartstraat 4a
Zwevegem, 8552

http://www.alvinne.be/

Alvinne Brewery is a microbrewery localed in the beautiful West Flanders "Land of Mortagne."  The name of the brewery derives from of local folk tales, who can be seen depicted on the brewery's logo and labels.

The brewery creates a wide range of beers ...

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Alvinne Brewery is a microbrewery localed in the beautiful West Flanders "Land of Mortagne."  The name of the brewery derives from of local folk tales, who can be seen depicted on the brewery's logo and labels.

The brewery creates a wide range of beers, including versions of 'traditional' Belgian styles such as Strong Golden Ales, Abbey-style beers and Saison, as well as original creations that cross stylistic boundaries and beers inspired by styles from outside their home country like Imperial Stout.

Although quite small and a newcomer to the Belgian brewing world, being founded in 2002, Alvinne has gained international attention, no small feat in this brewery-intensive nation.

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Clown Shoes Tony the Emperor of the Equator Imperial IPA Cask Conditioned None 10.50
Clown Shoes Tony the Emperor of the Equator Imperial IPA Cask Conditioned None 10.50

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Clown Shoes Tony the Emperor of the Equator

Big triple IPA brewed for the local rep Tony. This is a Texas only beer. Big dank citrus and pine with a sweet malt backbone.

Big triple IPA brewed for the local rep Tony. This is a Texas only beer. Big dank citrus and pine with a sweet malt backbone.

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Style:
Imperial IPA

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

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

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

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

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

23 Hayward Street
Ipswich, MA 01938

http://www.clownshoesbeer.com/

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

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


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

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New Belgium Brewing Company Transatlantique Kriek Fruited Lambic Fresh and Fruity 8 8.00
New Belgium Brewing Company Transatlantique Kriek Fruited Lambic Fresh and Fruity 8 8.00

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 Transatlantique Kriek

Sour, Fruity, Dry

Sour, Fruity, Dry

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Style:
Fruited Lambic

Brewery:
New Belgium Brewing Company

500 Linden Street
Fort Collins, CO 80524

http://www.newbelgium.com/

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

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

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

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

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

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Sierra Nevada Trip in the Woods BA Narwhal w/ Cocoa & Coconut Barrel Aged Imperial Stout Dark and Flavorful 50 11.90
Sierra Nevada Trip in the Woods BA Narwhal w/ Cocoa & Coconut Barrel Aged Imperial Stout Dark and Flavorful 50 11.90

Glassware

Snifter

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

24.200 plato

Final Gravity

6.600 plato

Hops

Challenger-UK +

Flavor: Spicy and almost fruity flavors.

Aroma: Very spicy and some cedar and green tea notes.

Alpha Acids: 6.5 - 9%                      

Beta Acids: 3.2 - 4.2%                      

Dual Purpose

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

Malt Variety

2-Row Malt +

Caramel Malt +

Chocolate +

Pale Malt +

Sierra Nevada Trip in the Woods BA Narwhal w/ Cocoa & Coconut

Barrel Aged Narwhal with coconut and cocoa nibs. Roasty, dark chocolate bitterness, vanilla, coconut with a not too sweet finish.

Barrel Aged Narwhal with coconut and cocoa nibs. Roasty, dark chocolate bitterness, vanilla, coconut with a not too sweet finish.

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Style:
Barrel Aged Imperial Stout

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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Underberg AG Underberg Bitters Besides Beer None 44.00
Underberg AG Underberg Bitters Besides Beer None 44.00

Glassware

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Underberg AG Underberg

Style:
Bitters

Brewery:
Underberg AG

https://www.underberg.com/

Underberg is a digestif bitter produced in Germany by Underberg AG, made from aromatic herbs from 43 countries. The exact number and identity of the herbs remain a well-guarded secret.

Underberg is a digestif bitter produced in Germany by Underberg AG, made from aromatic herbs from 43 countries. The exact number and identity of the herbs remain a well-guarded secret.

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Firestone Walker Brewing Company Union Jack IPA Hop-a-licious 70 7.50
Firestone Walker Brewing Company Union Jack IPA Hop-a-licious 70 7.50

Glassware

American Pint

Bottle Size

SRM Value / Color

8 / Deep Gold

Original Gravity

None plato

Final Gravity

None plato

Hops

Amarillo +

Flavor: Citrus notes, specifically orange and grapefruit.

Aroma: Lots of orange peel.

Alpha Acids: 8.0 - 11.0%                 

Beta Acids: 6.0% - 7.0%      

Dual Purpose

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

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

Citra +

Flavor: Lemon/lime and tropical fruitiness.

Aroma: Very clean citrus aroma.

Alpha Acids: 10 - 14%         

Beta Acids: 3.5 - 4.5%                      

Aroma

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

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

Cara Pils +

Munich +

Simpson's Light Crystal +

Firestone Walker Brewing Company Union Jack

"An aggressively hopped West Coast-style IPA.  Union Jack showcases exceptional dry hop character with stunning pineapple, citrus and piney aromas on the nose accompanied by honey-like malt aromatics.  Double dry hopping brings bold grapefruit, tangerine and citrus flavors that are contrasted by pale malt sweetness ...

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"An aggressively hopped West Coast-style IPA.  Union Jack showcases exceptional dry hop character with stunning pineapple, citrus and piney aromas on the nose accompanied by honey-like malt aromatics.  Double dry hopping brings bold grapefruit, tangerine and citrus flavors that are contrasted by pale malt sweetness to balance this intense brew.  A true tribute to the style that put the West Coast on the craft beer map. " -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:
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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Moonlight Meadery Utopian Mead By The Glass None 9.00
Moonlight Meadery Utopian Mead By The Glass None 9.00

Glassware

Snifter

Bottle Size

2oz (By The Glass)

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Moonlight Meadery Utopian

Aged in Sam Adams Utopias Barrels

Aged in Sam Adams Utopias 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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Firestone Walker Brewing Company Velvet Merkin Bourbon Barrel Aged Oatmeal Stout Dark and Flavorful 33 8.50
Firestone Walker Brewing Company Velvet Merkin Bourbon Barrel Aged Oatmeal Stout Dark and Flavorful 33 8.50

Glassware

Snifter

Bottle Size

SRM Value / Color

80 / 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 +

Maris Otter Pale +

Firestone Walker Brewing Company Velvet Merkin

"Velvet Merkin is the beer that almost wasn’t…Indeed, this vintage oatmeal stout’s comical  (or is it scandalous?) name went off the grid for several years, but now it’s back due to popular demand. Velvet Merkin is aged for a full year ...

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"Velvet Merkin is the beer that almost wasn’t…Indeed, this vintage oatmeal stout’s comical  (or is it scandalous?) name went off the grid for several years, but now it’s back due to popular demand. Velvet Merkin is aged for a full year in retired spirits barrels from Heaven Hill, Woodford Reserve and others, yet manages to offer mind-­boggling balance and restraint. You will wig out when you taste Velvet Merkin’s rich milk chocolate, bourbon and espresso flavors, preceded by aromas of vanilla, coconut, toasted oak and mocha." Commercial Description

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Style:
Bourbon Barrel Aged Oatmeal Stout

Brewery:
Firestone Walker Brewing Company

1400 Ramada Dr
Paso Robles , CA 93446

http://www.firestonebeer.com/

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

Firestone ...

read more

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

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

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

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

read less
Real Ale Brewing Company White Witbier Cask Conditioned 25 4.60
Real Ale Brewing Company White Witbier Cask Conditioned 25 4.60

Glassware

Tulip

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

11.500 plato

Final Gravity

None plato

Hops

Malt Variety

Real Ale Brewing Company White

"White is a tip of the hat to the great Belgian-style witbiers (or white beers). While this style of beer is usually delicate and subtle, ours is anything but. It’s brewed with traditional ingredients, such as unmalted wheat, orange peel and coriander, and fermented ...

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"White is a tip of the hat to the great Belgian-style witbiers (or white beers). While this style of beer is usually delicate and subtle, ours is anything but. It’s brewed with traditional ingredients, such as unmalted wheat, orange peel and coriander, and fermented with our house Belgian yeast strain. With a dry hop level that matches an IPA, White features a commanding aroma more like its American peers than its Belgian ancestors. Tropical notes abound with a crisp, dry finish." -Commercial Description

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Style:
Witbier

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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Eureka Heights Brewing Company Wicket Awesome ESB Cask Conditioned 30 4.70
Eureka Heights Brewing Company Wicket Awesome ESB Cask Conditioned 30 4.70

Glassware

Imperial Pint

Bottle Size

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Challenger-UK +

Flavor: Spicy and almost fruity flavors.

Aroma: Very spicy and some cedar and green tea notes.

Alpha Acids: 6.5 - 9%                      

Beta Acids: 3.2 - 4.2%                      

Dual Purpose

East Kent Golding-UK +

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

Aroma: Earthy lemon and thyme overtones.

Alpha Acids: 4 - 6%                         

Beta Acids: 1.9 - 3%             

Dual Purpose

Magnum +

Flavor: Clean bittering hop flavor

Aroma: No distinct aroma characteristics

Alpha Acids: 10 - 14%                     

Beta Acids: 4.5 - 7%             

Bittering 

Malt Variety

Crystal +

Maris Otter Pale +

Eureka Heights Brewing Company Wicket Awesome

"This ESB is mighty special. Thumbs up to sick goals and sports and stuff. Drink some of this and you might start reciting Shakespeare or even Chaucer. This may be your Canterbury Tale." Commercial Description

"This ESB is mighty special. Thumbs up to sick goals and sports and stuff. Drink some of this and you might start reciting Shakespeare or even Chaucer. This may be your Canterbury Tale." Commercial Description

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Style:
ESB

ESB (Extra Special Bitter) 
ESBs are basically stronger versions of classic English Bitters.  Bitters are basically light versions of IPAs. Although IPAs came first, it is easier to think of the Bitter/Pale Ale hierarchy as bitters being the main category and all others being ...
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ESB (Extra Special Bitter) 
ESBs are basically stronger versions of classic English Bitters.  Bitters are basically light versions of IPAs. Although IPAs came first, it is easier to think of the Bitter/Pale Ale hierarchy as bitters being the main category and all others being a sub-category of bitters. 
About Pale Ales
Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

Appearance
ESBs are deep golden to copper in color with a creamy off white head.

Aroma/Taste
This style has a moderate English hop aroma with a hint of fruity esters.
By American Craft standards, ESBs have light to medium bitterness, but would be considered medium to medium high by American Micro standards. Hop bitterness and flavor are noticeable, but do not dominate the malt flavors. This  style is best enjoyed from the cask on the engine. When served on regular draft, it can have a thin body and underwhelming taste.

Ingredients
ESBs contain Pale ale, amber or crystal malts and English hops and a slightly fruity English ale yeast. It is classically cask-hopped with Goldings Hops. 

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

Stats
This style will have a common ABV range of 4.5%-6% and an average IBU range of 30-50.
Examples
Great examples of this style are Fullers ESB and Lefthand Sawtooth ESB.

History 
In the UK. ESB is a style trademarked by Fuller’s.  It has become the darling of the American cask beer movement because of its rich history with CAMRA (the Campaign for Real Ale). Fuller’s has won more CAMRA awards than any other British beer. 
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Brewery:
Eureka Heights Brewing Company

941 W 18TH ST
Houston, Texas 77008

http://www.eurekaheights.com/

New brewery in the Heights

New brewery in the Heights

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Victory Brewing Company Wild Devil Wild Ale Pucker Up, Buttercup None 6.70
Victory Brewing Company Wild Devil Wild Ale Pucker Up, Buttercup None 6.70

Glassware

Tulip

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 

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

Malt Variety

Pilsner +

Vienna +

Victory Brewing Company Wild Devil

Bold, spicy, menacingly delicious HopDevil takes on an entirely new dimension when subjected to a wild yeast fermentation. A sharp, sourish edge has been added by this fermentations that plays into the caramel sweet malt deliciously and creates complex interplay with citrus accented hops. 
Originally ...

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Bold, spicy, menacingly delicious HopDevil takes on an entirely new dimension when subjected to a wild yeast fermentation. A sharp, sourish edge has been added by this fermentations that plays into the caramel sweet malt deliciously and creates complex interplay with citrus accented hops. 
Originally made in 2008-9, remade in 2014.

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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 ...

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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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Brooklyn Brewery Wild Streak Wild Ale The Lighter Side of Life None 10.00
Brooklyn Brewery Wild Streak Wild Ale The Lighter Side of Life None 10.00

Glassware

Bottle Size

750mL

SRM Value / Color

In determination ...

Original Gravity

18.500 plato

Final Gravity

None 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

Styrian Golding +

Malt Variety

Pilsner +

Brooklyn Brewery Wild Streak

"Now we’re very pleased to finally give one of our “ghosts” the opportunity to materialize in your hands. Brooklyn Wild Streak starts off as a Belgian-inspired golden ale. After fermentation and a brief conditioning, we then age the beer for several months in second-use ...

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"Now we’re very pleased to finally give one of our “ghosts” the opportunity to materialize in your hands. Brooklyn Wild Streak starts off as a Belgian-inspired golden ale. After fermentation and a brief conditioning, we then age the beer for several months in second-use bourbon barrels, giving it a soft, round character infused with nicely balanced oak flavors. Finally we bottle the beer flat and re-ferment it with blend of priming sugar, Champagne yeast and the wild yeast strain Brettanomyces. As the two yeasts do their cavorting, the beer gains its natural carbonation. The “Brett” takes many months to do its thing during bottle aging, but once it does, Wild Streak is enlivened by a wonderfully complex earthy funk." Commercial Description

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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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Alvinne Wild West Blackthorn Edition Wild Ale Pucker Up, Buttercup None 6.00
Alvinne Wild West Blackthorn Edition Wild Ale Pucker Up, Buttercup None 6.00

Glassware

Bottle Size

500mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Alvinne Wild West Blackthorn Edition

Aged in wooden Bordeaux red wine barrels for eight months. Fermented with sloe berries for 6 months. 

Aged in wooden Bordeaux red wine barrels for eight months. Fermented with sloe berries for 6 months. 

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Style:
Wild 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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Alvinne Wild West Grape Edition Wild Ale Pucker Up, Buttercup None 6.00
Alvinne Wild West Grape Edition Wild Ale Pucker Up, Buttercup None 6.00

Glassware

Bottle Size

500mL

SRM Value / Color

In determination ...

Original Gravity

None plato

Final Gravity

None plato

Hops

Malt Variety

Alvinne Wild West Grape Edition

Golden blond ale Aged in wooden Bordeaux barrels for eight months. Fermented on grapes for 5 months.

Golden blond ale Aged in wooden Bordeaux barrels for eight months. Fermented on grapes for 5 months.

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Style:
Wild 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 ...

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.