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Bottle Beers

Reserve & Specialty Bottle List

Whether Seasonal Offerings, One-Off Specialty Batches, Rare Or Vintage Brews, Or Simply Beers That We Feel Warrant Special Emphasis, The Items In This Section Represent Our Effort To Share With You The Absolute Best Of What We Can Get Our Hands On - In Addition, Of Course, To The Carefully Crafted Draught And Year-Round Bottle Lists.

Trappist Ale

Special Ales Brewed By Trappist Monks According To Strength Guidelines Of Singel, Dubbel, Tripel, And Quadrupel. Ranging From 6% All The Way Up To 12%, These Brews Offer A Range Of Flavors From Spicy, Crisp, And Fruity To Deep, Rich, And Nutty. These Ales Are Often Imitated, But Rarely Equaled.

Abbey Ale

Commercial Versions Of Trappist Beers, The Belgian Versions Usually Retain The Original Abbey’s Name.

Belgian Blonde Or Pale

Using High Amounts Of Belgian Candy Sugar, These Potent Ales (6%-12%) Offer Crisp, Light Flavors Of Pear Skin, Confectioner’s Sugar, And A Light Eau De Vie Note. Some Are Very Hoppy, While Others Employ Exotic Spices To Round Out The Palate.

Belgian Brown & Strong Dark

Darker Versions Of Their Pale Cousins Above, These Strong Ales Employ Dark Candy Sugar Along With Special Dark Malts To Create An Earthier, Deeper, More Intense Flavor.

Belgian-Style White Ale

This Style, Revived By Pierre Celis At Hoegaarden, Blends Wheat Malt, Barley Malt, Spicy German Hops, Coriander, And Orange Peel To Produce A Light, Crisp, Unfiltered Ale With A Refreshing Spicy Citrus Flavor.

Saison

Sturdy Farmhouse Ales That Were Traditionally Brewed In Winter For Consumption In The Summer. Semi-Dry, Fruity In Aroma & Flavor, With Earthy Yeast Tones, Mild To Moderate Tartness And Lots Of Spice.

Flemish Red Ale

Sharp Acidity And Some Color Derive From Aging In Wooden Tuns Or Barrels. Their Sharpness Makes Them Some Of The Most Quenching Beers In The World.

Biere De Champagne

750ml. Brewed In Belgium Then Shipped To Champagne, France, These Beers Are Refermented With Champagne Yeast And Cave Aged Before Undergoing The "Method De Champenoise" Classically Used To Remove The Yeast From Champagne Bottles. Their Complex, Effervescent Flavors Give Champagne Wines A Run For Their Money.

Pilsner

Originating From Pilsen, Bohemia, This Dry Lager Uses Spicy European Hops To Produce A Clean, Refreshing Beer.

Helles Lager & Kellerbier

Similarly Bright (‘Helles" In German) And Clean With A Spicy Hop Character Like Their Pilsner Cousins, But With A Touch More Malt For A More Balanced Brew. Kellerbier Is An Unfiltered And Unpasteurized Lager, Leading To A Smooth, Heartier, And More Full-Bodied Flavor Profile.

Bock, Doppelbok & Maibock

Bocks, Originating From Einbeck, Germany, Are Stronger Lagers With A More Pronounced Malt Character, Typically Dark Amber To Brown In Color, And Can Be Lightly To Moderately Hopped. Doppelbocks, Originally Created To Get Monks Through Lent, Are Even Stronger And Darker Yet, Whereas Maibocks Are A Bit Lighter And More Balanced In Color And Body.

Hefe Weizen

16.9oz. From The German "Hefe," Meaning Yeast And "Weizen," Meaning Brewed With Wheat, This Special Bavarian Style Is Light On The Hops But Still Very Flavorful. Using A Combination Of Wheat And Barley Malts, Spicy Hops, And A Special Yeast Strain, These Unfiltered Beers Offer A Tart, Fruity, Spicy Palate With Notes Of Banana, Clove, Nutmeg, Apple, And Vanilla.

Weizenbock & Weizen- Doppelbock

16.9oz. Combining The Characteristics Of Bocks (Or Doppelbocks) And Hefeweizens, These Are Stronger, Darker, And Richer Wheat Ales With A More Intense Malt Influence. Dark Fruits, Toffee, And Even Sometimes Chocolate Flavors Are Common, In Addition To The Base Weizen Flavors.

Eisbock

Eisbocks Are Created By Freezing Off Then Removing Part Of The Water Content Of A Bock Beer, Resulting In A Concentration Of Flavor And Alcohol. Strong And Dark, With Massively Intensified Malt Character (Think Toffee, Dried Fruit, Chocolate) And Little To No Hop Bitterness. The Schneider Eisbock Is Frozen Aventinus, Providing An Added Layer Of Weizen Flavors To An Already Robust And Potent Style.

Altbier

German Brown Ales That Have Undergone Longer Maturation Times, Which Helps Mellow The Typical Ale Fruitiness, Resulting In A Smooth Beer With A Nice Balance Of Malt To Hops.

Schwarzbier

German For "Black Beer," Schwarzbiers Typically Have The Lighter Body And Cleaner Flavors Of A Lager, But With The Added Depth Of Color And Flavor From Dark Roasted Malts.

Rauchbier

Dating Back To 16th Century Bamberg, Germany, Rauchbiers (Smoked Beers) Are Made By Drying The Malts Over A Fire Of Beechwood, Which Imparts A Smoky Flavor Comparable To That Of Smoked Meats.

Pale Ale

Originating In England When Brewers Started Bottling Their Cask-Conditioned Bitters, Pale Ales Employ A Plethora Of Malts And Simple Sugars Along With Fruity English Hops. These Ales Are Normally Very Balanced Between Malt Sweetness And Hop Bitterness. American Versions Typically Have More Pronounced Hops, Yet Stay Smooth And Refreshing With A Full Bodied Malt Backbone And Semi-Sweet Finish.

India Pale Ale Aka IPA

Stronger And Hoppier Versions The Pale Ale, This Style Was Created To Fuel The Soldiers Fighting For The Empire In Such Far-Flung English Territories As India. The Higher Alcohol And Hopping Rates Helped To Stabilize The Beer On Its Long Sea Voyage. Today, The Hoppiest Versions Are Brewed In America.

Double IPA

Surpassing IPAS In Hopping Levels And Alcohol, These Versions Of The Classic English Pale Ale Personify The American Ideal Of "Bigger, Stronger, Faster" And Often Use Retooled Versions Of English Hops Such As Cascade, Perle, Chinook, And Amarillo.

Brown Ale

Darker, Slightly Sweeter Versions Of Pale Ales, Deriving Their Extra Flavor And Color From Usually Either Darker Malted Grain Or Simple Sugars. These Ales Are Rich And Robust, Often With A Slightly Nutty Character, But Remain Smooth And Easy To Drink.

Scottish Ale & Wee Heavy

Scottish Versions Of The English Pale Ale. Brewers In Northern Britain Preferred Darker Malts And Sugars Because Of The Weather. These Malts Produce A More Full-Bodied, Nuttier, And Slightly Sweeter Brew. Wee Heavys Are Stronger, Maltier, Souped-Up Versions Of The Scottish Ale.

Porter

Named After The Rail Yard Workers In London, This Dark, Rich Ale Was Originally A Blend Of Three Beers - Mild, Old Ale, And Bitter. An Enterprising Brewer Started Bottling It And Named It After It’s Biggest Fans, The Porters.

Foreign & Export Stout

A Special Style Of Stout Brewed Bigger For A Longer Journey, These Stouts Are Higher In Alcohol With A Pronounced Roasted Character.

Imperial Stout

Inspired By Brewers In The 1800s To Win Over The Russian Czar, This Is The King Of Stouts. Boasting High Alcohol Levels And Plenty Of Malt Character, Low To Moderate Levels Of Carbonation, And Huge Roasted Chocolate And Burnt Malt Flavors. Hop Character Can Vary From None To Balanced To Aggressive.

Oatmeal Stout & Sweet Stout

Oatmeal Stout Is Brewed With Flaked Oats, Which Imparts A Silky, Rich Character. Sweet Stouts Are Either Maltier Versions Of Oatmeal Stouts Or Are Produced With Lactose (Milk Sugar).

Rye Beer

Using Rye Grain As A Portion Of The Malt Gives These Beers A Moderately Bitter, Somewhat Earthy Quality And Smooth Finish.

Steam Beer

Also Known As "California Common", This Is The Only Indigenous American Beer Style. Due To The Lack Of Refrigeration, Steam Beer First Came About When Miners During The Gold Rush Were Forced To Make Lager Beers At Higher Temperatures Usually Reserved For Ales. The Resulting Brews Had The Clean Character Of A Lager But The Fruity Notes Of An Ale.

Lawnmower Beer

Gluten-Free Beer