Beers

1	Stiegl Radler Grapefruit Bottle Fruit (non Lambic)-Countries vary Stiegl Brau 2.5% Lager Austria 1 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
1	Stiegl Radler Lemon Bottle Fruit (non Lambic)-Countries vary Stiegl Brau 2.5% Lager Austria 1 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
1	Barock Hell Bottle Helles-Germany Weltenburger 5.6% Lager Germany 2 TIX
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
1	CD Pils Bottle Pilsner-Germany Dinkelacker 4.9% Lager Germany 1 TIX
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
1	Flensburger Dunkel Bottle Munich style dunkel-Germany Flensburg 4.8% Lager Germany 2 TIX
(German dark lager) Pronounced malty aroma and flavor that dominates over a clean crisp moderate hop bitterness. They can be chocolaty, chewy, and often exhibit a bread-like aroma, from the use of Munich malt. Colors range from light brown to dark brown.
1	Alvinne Wild West Blackthorn (Sloeberry) Bottle Sour/Wild Ale B. United Intl 6.0% Ale Belgium 6 TIX
This beauty is a Golden Flemish sour, oak aged in Bordeaux barrels, then fermented with their Morpheus yeast. Hand harvested sloe-berries (grown in Flanders, Belgium) were added to the Wild West Sour.
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
1	BFM L'Abbaye de Saint Bon-Chien Bottle Sour/Wild Ale B. United Intl 11.0% Ale Switzerland 6 TIX
Sour/Wild: Strong sour ale aged in various wine barrels
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
1	De Dolle Arabier Bottle Strong Ale (Blonde/Pale)-Belgium B. United Intl 8.0% Ale Belgium 4 TIX
This style is more a reference to strength than anything else. Strong Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. Belgian Strong Pale/Blonde biers are lighter in color, usually deep gold to light amber. They commonly range between 8%-10% in strength, but can be well over that.
1	De Dolle Boskeun Bottle LIMITED Strong Ale (Blonde/Pale)-Belgium B. United Intl 10.0% Ale Belgium 4 TIX
This style is more a reference to strength than anything else. Strong Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. Belgian Strong Pale/Blonde biers are lighter in color, usually deep gold to light amber. They commonly range between 8%-10% in strength, but can be well over that.
2	Ducato Chrysopolis Bottle Lambic-Fruit-Belgium B. United Intl 5.0% Ale Italy 7 TIX
Italian Lambic
They are beers, and not wines, because the original fermentation is grain based (the definition for beer). The fruit comes later, and is an excellent compliment to acidity of the lambic beer style. In the traditional method, the fruit is added during the maturation of the beer, causing a further fermentation. The best of Belgian fruit beers have the dryness of pink Champagne, rather than the sweetness of a soda-pop.
2	Ducato Ottobre Wild (Lambrusco) Bottle LIMITED Sour/Wild Ale B. United Intl 7.0% Ale Italy 6 TIX
Barrel-Aged Sour w/ Lambrusco Grapes
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
2	Loverbeer Nebiulin-a Bottle LIMITED Sour/Wild Ale B. United Intl 8.0% Ale Italy 7 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
2	Gurutzeta Sagardoa (from Spain!) Bottle Cider (Apple or Pear) B. United Intl 6.0% Cider Spain 3 TIX
Cider: Spanish Basque Farmhouse Funk
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
2	Hanssens Oudbeitje Bottle LIMITED Lambic-Fruit-Belgium B. United Intl 6.0% Ale Belgium 6 TIX
Lambic, Strawberry
They are beers, and not wines, because the original fermentation is grain based (the definition for beer). The fruit comes later, and is an excellent compliment to acidity of the lambic beer style. In the traditional method, the fruit is added during the maturation of the beer, causing a further fermentation. The best of Belgian fruit beers have the dryness of pink Champagne, rather than the sweetness of a soda-pop.
2	Hanssens Oude Gueuze Bottle LIMITED Lambic-Gueuze-Belgium B. United Intl 6.0% Ale Belgium 5 TIX
Gueuze Lambic
A champagne style lambic. The carbonation is achieved by blending young Lambic (typically six months old) with more mature vintages (two to three years). The residual sugars in the young Lambic and the yeasts that have developed in the old cause a new fermentation. The most traditional examples will usually have the endorsement label of the organization De Objectieve Bierproevers. References to "old" (oud, vieux, vieille) on the label indicate a minimum of six months and a genuine Lambic process. Without these legends, a Lambic may have been "diluted" with a more conventional beer.
2	Hanssens Oude Kriek Bottle LIMITED Lambic-Fruit-Belgium B. United Intl 6.0% Ale Belgium 5 TIX
Lambic, Cherry
They are beers, and not wines, because the original fermentation is grain based (the definition for beer). The fruit comes later, and is an excellent compliment to acidity of the lambic beer style. In the traditional method, the fruit is added during the maturation of the beer, causing a further fermentation. The best of Belgian fruit beers have the dryness of pink Champagne, rather than the sweetness of a soda-pop.
2	Schneider Aventinus Bottle Doppelbock-Germany Schneider & Sohn 8.2% Ale Germany 2 TIX
Contrary to popular belief, it has been argued that doppelbocks are not really related to bocks, other than by name. They come from a different place and time in history. During the Protestant Reformation (Circa 1517), the Franciscan monks from Paula Italy settled in Munich. These monks would ritually brew strong beer to carry them through the two holy fasts of Lent and Advent. While the beer style can be dated to the 1500's (which makes them a few hundred years younger than bocks), it didn't even get its name "dopplebock" until the early 1900's, when it became a popular style in Munich. The people, comparing it to the immensely popular bockbiers of the day, noticed the difference in color and strength, subsequently giving it the moniker "doppelbock" (double bock). Originally top-femented wheat beers, today they are primarily barley-based lagers. Doppel bocks were brewed with more grain than used for bocks, but not fermented as thoroughly. This left a sweet finish. The "noble" hops used in doppelbocks are for balance and slight aroma, nothing more. Despite their strength, they are a study in subtlety. (17-30 IBU, 6.5%-8% ABV) Traditional bock: Similar to helles bock, yet a couple shades darker in color, and with an even lower level of bitterness (no higher than 30 IBU). Their alcohol content is the same.
2	Wild Creatures Meditation Bottle Sour/Wild Ale B. United Intl 4.8% Ale Czech Republic 7 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
2	Duister Bottle Porter-England Upright Brewery OR 8.5% Ale USA 4 TIX
Porter (collab w/ Oproer in Netherlands)
Porters were the first beer style in the world to achieve national distribution, due to the industrial revolution. The style can be dated to the early 1700‘s. It has been argued that porter takes its name from the train porters who used to sell their beer throughout the early British rail system. Another notion is that porter was first produced on a commercial scale in London on the River Thames, where it was sent out on ships bound for other port towns. The darkness of the beer covered up cloudiness and the roasty full flavor helped mask flavor defects. These were helpful beer style characteristics during a period when problems with consistency in brewing were commonplace. Today, porters range from 4%-6.5% ABV, and 20-40 IBU.
2	2016 Hearts' Beat (Chelan Cherries) Bottle LIMITED Sour/Wild Ale Upright Brewery OR 8.0% Ale USA 4 TIX
Sour / Wild Ale, BA
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
2	Ostinato Bottle Saison/Farmhouse-American Upright Brewery OR 6.5% Ale USA 4 TIX
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
2	Jever Pils Bottle Pilsner-Germany Jever 4.9% Lager Germany 2 TIX
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
3	Gaffel Kolsch Bottle Kolsch-Germany Jever 5.0% Ale Germany 2 TIX
A golden top-fermenting beer that originated in Cologne. Medium bodied and usually around 5% abv.
3	Whole Lotta Ruckus Bottle Double (Imperial) IPA (USA) Revision NV 8.0% Ale USA 2 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
3	Lucifer Bottle Belgian Strong Golden (BSG) Het Anker 8.0% Ale Belgium 3 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
3	Gouden Carolus Tripel Bottle Tripel-Belgium Het Anker 9.0% Ale Belgium 2 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
3	Samichlaus Helles Bottle Helles bock/ Maibock-Germany Eggenberg 14.0% Lager Austria 3 TIX
Lighter in color (“helles” means light in German), with an average strength of 6%-7.5%. Hop bitterness is low, yet noble hop aroma may be at medium levels. (20-35 IBU)
3	Kriek LambickX Bottle Sour/Wild Ale VANBERG & FAMILLE 6.5% Ale Belgium 3 TIX
Sour/Wild: Multi-barrel aged Cherry vintaged ale
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
3	Peche Lambic Bottle Lambic-Fruit-Belgium DE TROCH 4.0% Ale Belgium 4 TIX
Lambic, Peach
They are beers, and not wines, because the original fermentation is grain based (the definition for beer). The fruit comes later, and is an excellent compliment to acidity of the lambic beer style. In the traditional method, the fruit is added during the maturation of the beer, causing a further fermentation. The best of Belgian fruit beers have the dryness of pink Champagne, rather than the sweetness of a soda-pop.
3	Yo-Ho Wednesday Cat Bottle White (Wit) Bier/(Biere Blanche)-Belgium Yo-Ho Brewery 5.0% Ale Japan 3 TIX
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
3	Hideji Kuri kuro( Imp. Dark Chestnut) Bottle Stout (Imperial-Countries vary) Hideji 9.0% Ale Japan 4 TIX
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
4	Blue Glacier (Blue Yam Lager) Bottle Happoshu (Japan) ABASHIRI BEER 5.0% Lager Japan 3 TIX
You only live once. Drink some blue yam lager. You're my boy Blue. You're my boy.
Japanese beer companies produce what's called "Happoshu," which is sparkling low malt beverage. Since the tax for Happoshu is much less than the tax for beer, happoshu is cheaper than beer. For that reason, Happoshu has become very popular in Japan. Happoshu classification occurs when an ingredient other than malt, hops, rice, corn, kaoliang, potato, starch, or sugar is used, or if the malt ratio is less than 67%.
4	Prohibition Bottle Cider (Apple or Pear) Sea Cider Farm 12.5% Cider Canada 5 TIX
Cider: Imperial, Rum Barrel Aged
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
4	Anthem Spring Tea Bottle Cider (Apple or Pear) Wandering Aengus WA 5.5% Cider USA 2 TIX
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
4	Kasteel Rouge Bottle Fruit (non Lambic)-Countries vary Van Honsebrouck 8.0% Ale Belgium 2 TIX
Fruit Beer: Cherry
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
4	Echt Kriekenbier Bottle Sour/Wild Ale Verhaeghe 6.8% Ale Belgium 4 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
4	Abbey Wit Bottle White (Wit) Bier/(Biere Blanche)-Belgium St. Bernardus 5.0% Ale Belgium 2 TIX
This traditional witbier has been developed under supervision of the father of Hoegaarden and Celis White, master brewer Pierre Celis. This beer has been bottle-refermented, which lent it its specific taste.
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
4	Komes Porter Baltycki Bottle Porter-Baltic Fortuna 9.0% Ale Poland 2 TIX
Baltic porters, named after the region from which they come, vary greatly, both in strength (about 4.5% - 9% abv) and in brewing method. Some are actually bottom fermented (lager type). There are purists might agrue that they cannot then be classified as porters, a style which traces its origin to the great dark ales of England. To which we say, hey, give Lithuania and Poland a break. they've had a tough go of it.
4	Perry Miloslawski Bottle Cider (Apple or Pear) Fortuna 4.5% Cider Poland 2 TIX
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
5	Sweet Jane Bottle India Pale Ale (IPA)-England Double Mtn. OR 6.0% Ale USA 2 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
5	Bouffon (Jester King collab) Bottle Sour/Wild Ale The Bruery CA 5.3% Ale USA 3 TIX
Sour / Wild Ale, BA
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
5	Confession Bottle LIMITED Sour/Wild Ale The Bruery CA 9.7% Ale USA 3 TIX
Sour / Wild Ale, wine BA
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
5	Frucht: Boysenberry Bottle LIMITED Berliner Weisse-Germany The Bruery CA 4.5% Ale USA 6 TIX
The lightest of all the German style wheat beers. This highly carbonated, low alcohol (3%-3.5% ABV), low hopped beer is most famous for its tartness, due to the combination of a yeast and lactic acid bacteria fermentation. Fruity esters are evident as well. Bier de Garde: French: Often bronze or amber. Originally a strong, top-fermenting, bottle-conditioned brew intended for cellaring. May have caramel flavors from long boil. Today, they are often bottom-fermented and filtered. 4.4%-7.5% ABV.
5	Or Xata Bottle LIMITED Sour/Wild Ale The Bruery CA 7.1% Ale USA 5 TIX
Belgian Blonde w/ cinnamon &vanilla
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
5	Quadrupel Tonnellerie Bottle LIMITED Sour/Wild Ale The Bruery CA 10.2% Ale USA 5 TIX
Sour / Wild Ale, wine BA
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
5	The Wanderer Bottle LIMITED Sour/Wild Ale The Bruery CA 8.3% Ale USA 4 TIX
Sour / Wild Ale, wine BA
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
5	Weihenstephaner Vitus Bottle Weizen Bock-Germany Weihenstephan 7.7% Lager Germany 2 TIX
All bocks were ales in the beginning. Weizenbock is the only member of the family that is still an ale, although it is usually lagered�yet not a lager. Those are two different things. Lagering a beer has to do with cold-temperature aging (the German word “lager” means “to store”). Just about any beer can be lagered. But it‘s the yeast type that still dictates whether a beer is classified as ale or lager. Whew! Anyway, weizenbocks are amazingly complex beers, with cloves, bananas, raisons, and caramel in the flavor, and often over 6% ABV. As wheat beers go, they are stronger than most in alcohol. They range from buckwheat to toffee in color.
5	Quadrocinno Bottle Quadrupel-Belgium PREARIS 10.0% Ale Belgium 3 TIX
Quadruppel w/ Costa Rica coffee beans
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
5	Grand Cru Cognac Bottle Quadrupel-Belgium PREARIS 10.0% Ale Belgium 7 TIX
Quadruppel, Remy Martin BA
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
5	Oud Bruin Bottle Flanders Oud Bruin-Belgium Verzet 6.0% Ale Belgium 3 TIX
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
5	Helsing Solera Bottle Saison/Farmhouse-American Three Magnets WA 7.0% Ale USA 4 TIX
Saison / Farmhouse-American, BA
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
6	Something Old, New, & Borrowed Bottle Saison/Farmhouse-American Three Magnets WA 7.0% Ale USA 4 TIX
Saison / Farmhouse-American, BA
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
6	All Fluff Bottle India Pale Ale (IPA)-American Matchless Brewery WA 6.4% Ale USA 2 TIX

6	Summer in Denali (Culmination collab) Bottle India Pale Ale (IPA)-American Matchless Brewery WA 6.8% Ale USA 2 TIX
NE IPA

6	Yorkshire Stingo Bottle Old Ale (England) Samuel Smith's Old Brewery 8.0% Ale England 4 TIX
Ranging from 4 - 12% ABV, Old Ales, also referred to in the past as "Stock" Ales, are low attenuated beers with high levels of dextrins, creating a full malt body with plenty of character. Old Ales of a hundred plus years ago were often transfered into vats to mature, hence the name. Rich dark amber in color to a very dark brown; near black. Tamed aromatics. Although bittering levels can greatly vary, expect common fruity, vinous, intense malts and sharp alcohol characteristics. The often racy but mellow attitude of the beer may also include acidic notes, raisins and black currants. Vintage varieties may have a low level of oxidation. Stronger versions may have similarities to a port wine. Brewers may also inoculate a portion of the batch with Brettanomyces lambicus and age for an extended period of time to achieve an old-school acidic character.
6	Samuel Smith Organic Apricot Bottle Fruit (non Lambic)-Countries vary Samuel Smith's Old Brewery 5.1% Ale England 2 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
6	Sam Smith's Organic Perry Bottle Cider (Apple or Pear) Samuel Smith's Old Brewery 5.0% Cider England 2 TIX
Cider/Perry
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
6	Sam Smith's Nut Brown Bottle Brown Ales-England Samuel Smith's Old Brewery 5.0% Ale England 2 TIX
Nut Brown
AKA-“The lighter side of dark”. They have a medium body, dry to sweet maltiness, and very little hop flavor or aroma. Often called nut-browns, though they contain none, they are typically around 5% ABV.
6	Cuvee Rene Gueuze Bottle Lambic-Gueuze-Belgium LINDEMANS 5.5% Ale Belgium 4 TIX
Gueuze Lambic
A champagne style lambic. The carbonation is achieved by blending young Lambic (typically six months old) with more mature vintages (two to three years). The residual sugars in the young Lambic and the yeasts that have developed in the old cause a new fermentation. The most traditional examples will usually have the endorsement label of the organization De Objectieve Bierproevers. References to "old" (oud, vieux, vieille) on the label indicate a minimum of six months and a genuine Lambic process. Without these legends, a Lambic may have been "diluted" with a more conventional beer.
7	Strawberry Lambic Bottle Lambic-Fruit-Belgium LINDEMANS 2.5% Ale Belgium 3 TIX
Lambic, Strawberry
They are beers, and not wines, because the original fermentation is grain based (the definition for beer). The fruit comes later, and is an excellent compliment to acidity of the lambic beer style. In the traditional method, the fruit is added during the maturation of the beer, causing a further fermentation. The best of Belgian fruit beers have the dryness of pink Champagne, rather than the sweetness of a soda-pop.
7	Ayinger Bavaran Pils Bottle Pilsner-Germany Ayinger 5.3% Lager Germany 2 TIX
Pils-German
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
7	Ayinger Ur-Weisse Bottle Dunkel Weizen-Germany Ayinger 5.1% Ale Germany 2 TIX
“Dunkel” means dark. “Weizen” means wheat. In addition to clove and banana-like esters, these wheat beers are also famous for raison and caramel flavors. More common in southern Germany, this style of wheat beer is highly carbonated with low hop character and brewed using at least 50% malted wheat. They‘re usually unfiltered, and if so would include the prefix “Hefe” on the label. They tend to be of medium strength, but can be as high as 8% ABV.
7	Orval Trappist Bottle Tripel-Belgium Brasserie d'Orval 6.2% Ale Belgium 4 TIX
Belgian Pale (Trappiste)
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
7	Westmalle Trappist Tripel Bottle Tripel-Belgium Westmalle (Trappist) 9.5% Ale Belgium 3 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
7	Rochefort Trappist 10 Bottle Quadrupel-Belgium ROCHEFORT (Trappist) 11.3% Ale Belgium 4 TIX
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
7	Green's Enterprise Dry-Hopped Lager Bottle Helles-Germany De Proef 4.1% Lager Belgium 2 TIX
Gluten Free Artisan Lager
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
7	Pinkus Organic Munster Alt Bottle Alt Bier-Germany Pinkus Muller 5.1% Ale Germany 2 TIX
Originally a term for a top-fermenting beer. Classic Dusseldorf examples are copper in color, mashed only from barley malt, fermented from a single cell yeast, and cold conditioned, with an alcohol content of 4.7% ABV.
8	Quasar Bottle Pale Ale-USA Ecliptic Brewery OR 6.0% Ale USA 1 TIX
Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. ABV range: 4%-7%
8	Callisto Blackcurrant Bottle Tripel-Belgium Ecliptic Brewery OR 7.5% Ale USA 3 TIX
Tripel w/ Blackcurrants
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
8	Abstolution Bottle Strong Ale (Brown/Dark)-Belgium De Proef 9.0% Ale Belgium 5 TIX
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
8	Coolship Mango Bottle Sour/Wild Ale Elgoods Brewery 5.0% Ale England 3 TIX
Fruited with Mango
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
8	Trooper Iron Maiden Hallowed Bottle Dubbel-Belgium Robinsons Brewery 6.0% Ale England 3 TIX
Dubbels tend to be darker in color, but vary in strength and flavor profile. Dubbels are largely malt forward, with roasty qualities. They typically range from 6.5% to 8% ABV.
8	DeuS (Methode Champenoise) Bottle Belgian Strong Golden (BSG) Bosteels 11.5% Ale Belgium 7 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
8	1763 Revolutionary West Country Bottle Cider (Apple or Pear) Cider Riot OR 6.9% Cider USA 5 TIX
Traditional Cider
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
8	Everyday Berry (black-razz) Bottle Cider (Apple or Pear) Cider Riot OR 6.0% Cider USA 2 TIX
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
9	Reuben's Gose Bottle Gose-Germany Reuben's Brews WA 4.3% Ale USA 2 TIX
An old German beer style from Leipzig, Gose is an unfiltered wheat beer made with 50-60% malted wheat, which creates a cloudy yellow color and provides a refreshing crispness and twang. A Gose will have a low hop bitterness and a complementary dryness and spice from the use of ground coriander seeds and a sharpness from the addition of salt. Like Berliner Weisse beers, a Gose will sometimes be laced with various flavored and colored syrups. This is to balance out the addition of lactic acid that is added to the boil. Somewhat recently, Gose has seen a mini-revival with a handful of breweries bringing back the style in the Leipziger area and pubs like Gosenschenke "Ohne Bedenken" serving traditionally brewed Gose. Average alcohol by volume (abv) range: 4.0-5.0%
9	Tart Cherry Berliner Weiss Bottle Berliner Weisse-Germany North Coast CA 4.1% Ale USA 2 TIX
The lightest of all the German style wheat beers. This highly carbonated, low alcohol (3%-3.5% ABV), low hopped beer is most famous for its tartness, due to the combination of a yeast and lactic acid bacteria fermentation. Fruity esters are evident as well. Bier de Garde: French: Often bronze or amber. Originally a strong, top-fermenting, bottle-conditioned brew intended for cellaring. May have caramel flavors from long boil. Today, they are often bottom-fermented and filtered. 4.4%-7.5% ABV.
9	Z'wickl Bottle Keller Bier Bayreuther 5.3% Lager Germany 2 TIX
4% - 7% in ABV, Kellerbier is an old and unique German beer style. Unfiltered and unpasteurized, these lagers date back to at least the Middle Ages. The beer is matured, unbunged (beer is exposed), in deep vaults. The final product is a smooth, naturally cloudy beer that's rich in vitamins (from the yeast). Hop bitterness can be high and alcohol will vary.
9	Maisel Mark's Chocolate Bock Bottle Hybrid: see beer description Bayreuther 7.5% Lager Germany TIX
Dunkel Bock / Irish Stout Hybrid
This is the category for beers that don't fit into categories. For our purposes, this term applies mostly to beers from non-US breweries. Such beers from the US might be called "New World Ales" (or Lagers). In general, "hybrid" might mean that a beer incorporates more than one brewing style, or the use of unconventional ingredients or aging. In some cases it might refer to a beer that has been blended with another beer of completely different style, or maybe something that is not even beer at all (like mead or brandy, etc.).
9	Alexander Bottle Flemish/Flanders Red-Belgium RODENBACH 5.6% Ale Belgium 4 TIX
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
9	Bourbon Barrel Quad Bottle Quadrupel-Belgium Boulevard MO 11.2% Ale USA 3 TIX
Based loosely on the The Sixth Glass, this quadrupel is separated into a number of oak bourbon barrels where it ages for varying lengths of time, some for up to three years. Cherries are added to make up for the "angel's share" of beer lost during barrel aging.
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
9	Rodenbach Grand Cru Bottle Flemish/Flanders Red-Belgium RODENBACH 6.0% Ale Belgium 3 TIX
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
9	Fruitage Bottle Fruit (non Lambic)-Countries vary RODENBACH 4.2% Ale Belgium 2 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
9	Apricot Bottle LIMITED Sour/Wild Ale Cascade OR 8.5% Ale USA 5 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
9	Manhattan NW Bottle LIMITED Sour/Wild Ale Cascade OR 11.3% Ale USA 7 TIX
Bourbon BA Sour Blonde Quad
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
9	Midnight Bramble Bottle LIMITED Sour/Wild Ale Cascade OR 6.6% Ale USA 5 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
9	Vitis Noble Bottle Sour/Wild Ale Cascade OR 9.1% Ale USA 5 TIX
Sour saison with cherries
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
10	Fresh Flow Bottle India Pale Ale (IPA)-American Block 15 OR 6.5% Ale USA 2 TIX

10	Wandelpad Bottle Blonde-Belgium Block 15 OR 6.0% Ale USA 2 TIX
Often aromatic and fruity-tasting, some Belgian Blondes are at a conventional alcohol content of 5% ABV. But the majority range between 6.5% & 8%, after which point they are often referred to as Strong Golden, or a triple. One key difference is that the blondes are often bottle conditioned, which makes them similar to Belgian triples in style...kind of like the kid brother. The Strong Goldens tend to be filtered more often.
10	Dubbel or Nothing Bottle Dubbel-Belgium MONKLESS BELGIAN ALES OR 7.2% Ale USA 3 TIX
Dubbels tend to be darker in color, but vary in strength and flavor profile. Dubbels are largely malt forward, with roasty qualities. They typically range from 6.5% to 8% ABV.
10	Peppercorn Imperial Wit Bottle White (Wit) Bier/(Biere Blanche)-Belgium MONKLESS BELGIAN ALES OR 8.2% Ale USA 2 TIX
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
10	Bes Bottle Sour/Wild Ale LITTLE BEAST OR 6.0% Ale USA 3 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
10	Animal Family Bottle Sour/Wild Ale LITTLE BEAST OR 9.0% Ale USA 5 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
10	Sour Saison Bottle Saison/Farmhouse-American New Belgium CO 7.0% Ale USA 2 TIX
Foeder-Aged Sour Saison
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
10	The Hemperor Bottle India Pale Ale (IPA)-American New Belgium CO 7.0% Ale USA 2 TIX
Hemp IPA

11	Cherry Pie Sour Bottle Sour/Wild Ale Hopworks OR % Ale USA TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
11	Patagonia Long Root Pale Bottle Pale Ale-USA Hopworks OR 5.5% Ale USA 2 TIX
Specialty Grain (Kernza) Pale Ale
Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. ABV range: 4%-7%
11	Duvel Bottle Belgian Strong Golden (BSG) Duvel USA 8.5% Ale Belgium 3 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
11	Goudenband Bottle Flanders Oud Bruin-Belgium LEIFMANS 8.0% Ale Belgium 3 TIX
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
11	Jam Band Bottle Fruit (non Lambic)-Countries vary Boulevard MO 5.9% Ale USA 2 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
11	Radler (Lemon) Bottle Fruit (non Lambic)-Countries vary Bitburger Brau 2.5% Lager Germany 1 TIX
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
11	Black Stout (Nitro) Bottle Stout (Dry/Irish) BELHAVEN 4.2% Ale Scotland 2 TIX
Stout, Irish Dry (Nitro)
Lower in alcohol (3.8%-5% ABV), exhibiting a dry roasted bitterness in the finish from roasted barley. They are famous for their head retention. Dry stouts sometimes contain roasted unmalted barley. This is the style most commonly associated with the nitrogen-cascading head effect.
12	The Rusty Nail Bottle Stout (Imperial-Countries vary) Fremont Brewery WA 13.2% Ale USA 7 TIX
Imperial Stout: Bourbon Barrel Aged
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
12	Stickee Monkee 2017 Bottle Quadrupel-Belgium Firestone Walker CA 12.5% Ale USA 6 TIX
Quadruppel: Barrel-Aged Blonde Quad Hybrid
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
12	Velvet Merkin 2017 Bottle LIMITED Stout (Imperial-Countries vary) Firestone Walker CA 8.5% Ale USA 6 TIX
Heaven Hill BA Imperial Stout
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
12	Chimay Cinq Cents (White) Bottle Tripel-Belgium Chimay (Trappist) 8.0% Ale Belgium 4 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
12	Chimay Premiere (Red) Bottle Dubbel-Belgium Chimay (Trappist) 7.0% Ale Belgium 4 TIX
Dubbels tend to be darker in color, but vary in strength and flavor profile. Dubbels are largely malt forward, with roasty qualities. They typically range from 6.5% to 8% ABV.
12	2017 Banished Better Off Red Bottle Flemish/Flanders Red-Belgium Crux Fermentation OR 7.0% Ale USA 6 TIX
Flanders Red: Barrel-Aged 1 year
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
12	Blanche De Chambly Bottle White (Wit) Bier/(Biere Blanche)-Belgium Unibroue 5.0% Ale Canada 1 TIX
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
12	Maudite Bottle Strong Ale (Blonde/Pale)-Belgium Unibroue 8.0% Ale Canada 2 TIX
This style is more a reference to strength than anything else. Strong Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. Belgian Strong Pale/Blonde biers are lighter in color, usually deep gold to light amber. They commonly range between 8%-10% in strength, but can be well over that.
12	Blonde de L'Enfer (Blonde From Hell) Bottle Strong Ale (Blonde/Pale)-Belgium Unibroue 10.5% Ale Canada 3 TIX
Belgian Strong Golden
This style is more a reference to strength than anything else. Strong Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. Belgian Strong Pale/Blonde biers are lighter in color, usually deep gold to light amber. They commonly range between 8%-10% in strength, but can be well over that.
12	GRANDE RESERVE 17 Bottle LIMITED Strong Ale (Brown/Dark)-Belgium Unibroue 10.0% Ale Canada 4 TIX
Belgian Strong Dark: French Oak Aged
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
13	2013 Abyss Draft Stout (Imperial-Countries vary) Deschutes OR 11.4% Ale USA 3 TIX
Bourbon BA Imperial Stout
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
13	2015 The Dissident Draft LIMITED Flemish/Flanders Red-Belgium Deschutes OR 10.5% Ale USA 3 TIX
BA Imperial Flanders Oud Bruin
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
13	2017 Cultivateur Provisional Saison Draft LIMITED Saison/Farmhouse-American Deschutes OR 8.0% Ale USA 3 TIX
BA Saison / Farmhouse
A broad range of funky beers loosely based on the classic Belgian Saison brewing style. This is a "catch all" category for anything funky that isn't a traditional Saison.
13	American Sour Series Draft Imperial Porter (countries vary) Deschutes OR 4.3% Ale USA 1 TIX
Mystery Sour
Close cousin to the imperial stout. Like IPAs, any beer style that includes the word “Imperial” is usually quite high in hops and most certainly higher in alcohol. Originally an invention of necessity, “Imperials” were usually beers that were made in one country and shipped to another, often bound for the lips of royalty (hence the name Imperial). It‘s another case of long journeys calling on the properties of higher alcohol and hops to act as preservatives.
13	Black Butte XXVII (27) Draft LIMITED Imperial Porter (countries vary) Deschutes OR 11.6% Ale USA 3 TIX
Bourbon BA Imperial Porter
Close cousin to the imperial stout. Like IPAs, any beer style that includes the word “Imperial” is usually quite high in hops and most certainly higher in alcohol. Originally an invention of necessity, “Imperials” were usually beers that were made in one country and shipped to another, often bound for the lips of royalty (hence the name Imperial). It‘s another case of long journeys calling on the properties of higher alcohol and hops to act as preservatives.
13	Hop Henge Draft Double (Imperial) IPA (USA) Deschutes OR 8.3% Ale USA 1 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
13	Oh Be Joyful Draft Pale Ale-USA Deschutes OR 6.3% Ale USA 1 TIX
Pale, American (Ecliptic Collab)
Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. ABV range: 4%-7%
13	Pacific Wonderland Draft Helles-Germany Deschutes OR 5.5% Lager USA 1 TIX
Dry Hopped Lager
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
13	Pinot Suave Draft LIMITED Strong Ale (Brown/Dark)-Belgium Deschutes OR 11.8% Ale USA 3 TIX
Pinot BA Belgian Strong Dark
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
13	Blackberry Cider (FULL PINTS!) Draft Cider (Apple or Pear) Crispin Cider Co. CA 5.0% Cider USA 3 TIX
Featured in Grande Beer Garden 3 ticket Full Pints
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
13	Pilsner Urquell (FULL PINTS!) Draft Pilsner-Czech Pilsner Urquell 4.4% Lager Czech Republic 3 TIX
Featured for $3 FULL PINTS in Grande Beer Garden
Originated in the town of Pilsen, of the Czech Republic. The most classic of pilseners. Their signature is the use of Saaz hops and a golden color. They are around 5% ABV. The most hop-forward classic lager brewing style in terms of flavor and aroma. The good kind of skunky.
13	St Archer Pale (FULL PINTS!) Draft Pale Ale-USA St Archer CA 5.5% Ale USA 3 TIX
Featured for $3 FULL PINTS in the Grande Beer Garden
Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. ABV range: 4%-7%
13	Sunset Fuel Draft India Pale Ale (IPA)-American Hopworks OR 6.2% Ale USA 2 TIX

13	Ferocious Citrus IPA Draft India Pale Ale (IPA)-England Hopworks OR 6.4% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
13	Aecht Schlenkerla Helles Draft Rauchbier (smoked) - Germany (Bamberg) B. United Intl 4.3% Lager Germany 2 TIX
Helles Lager: Slightly Rauched (Smoked)
The malt for these beers is kilned over a fire and absorbs the dark, husky aromas associated with beechwood, peat, alder, or oak. These beers are full-bodied with plenty of smoky aroma and are amber to dark copper in color. Still, they are balanced, with an average alcohol and bitterness of 4.5% ABV and 20-30 IBU respectively.
13	Alvinne Kriek Van Mortange Draft Sour/Wild Ale B. United Intl 8.5% Ale Belgium 4 TIX
Bordeaux BA Sour w/ Cherries
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
14	Ducato Oud Brunello Draft Flanders Oud Bruin-Belgium B. United Intl 7.0% Ale Italy 4 TIX
Flanders Oud Bruin
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
14	Loverbeer BeerBrugna Draft LIMITED Sour/Wild Ale B. United Intl 6.5% Ale Italy 4 TIX
Sour/Wild: Brettanomyces, sweet Damaschine plums
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
14	JW Lee's Harvest Ale (Sherry) Draft Barley Wine B. United Intl 11.5% Ale England 3 TIX
Sherry BA English Barelywine
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
14	JW Lee's Lagavulin Draft LIMITED Barley Wine B. United Intl 11.5% Ale England 3 TIX
Lagavulin BA English Barelywine
Born of England & Scotland, barley wines are often considered the most prized of all ales. With the strength of wine and the complexity of cognac, these beers show extraordinary richness, depth, and alcoholic warmth. Like fine wines, they benefit from aging, which allows their intense flavors to marry and deepen. Barley wines are very similar to English strong ales, but are usually set apart by more assertive hop bitterness and a high residual malty sweetness.
14	Ola Dubh 10 yr (2yr Highland Park) Draft LIMITED Old Ale (England) B. United Intl 10.5% Ale Scotland 4 TIX
2 Yr BA (Highland Park) English Old Ale
Ranging from 4 - 12% ABV, Old Ales, also referred to in the past as "Stock" Ales, are low attenuated beers with high levels of dextrins, creating a full malt body with plenty of character. Old Ales of a hundred plus years ago were often transfered into vats to mature, hence the name. Rich dark amber in color to a very dark brown; near black. Tamed aromatics. Although bittering levels can greatly vary, expect common fruity, vinous, intense malts and sharp alcohol characteristics. The often racy but mellow attitude of the beer may also include acidic notes, raisins and black currants. Vintage varieties may have a low level of oxidation. Stronger versions may have similarities to a port wine. Brewers may also inoculate a portion of the batch with Brettanomyces lambicus and age for an extended period of time to achieve an old-school acidic character.
14	Saison de Pipax Draft Saison, Classic-Belgium B. United Intl 6.0% Ale England 3 TIX
Saison, Traditional
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
14	Stiegl Pils Draft Pilsner-Germany Stiegl Brau 4.9% Lager Austria 1 TIX
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
15	Weltenburger Barock Dunkel Draft Munich style dunkel-Germany Weltenburger 4.7% Lager Germany 1 TIX
(German dark lager) Pronounced malty aroma and flavor that dominates over a clean crisp moderate hop bitterness. They can be chocolaty, chewy, and often exhibit a bread-like aroma, from the use of Munich malt. Colors range from light brown to dark brown.
15	Vollbier Hell Draft Helles-Germany Andechs 4.8% Lager Germany 1 TIX
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
15	Oktoberfestbier Draft Ur-Marzen or Oktoberfest- Germany Dinkelacker 5.7% Lager Germany 1 TIX
Ur-Marzen / Oktoberfest
A style derived from "Sommerbiere" (Summer beer). Ur-Marzen, meaning "original of March", are beers that were brewed in March, and made stronger to remain preserved over the summer months, prior to the help of modern refridgeration. A son of the owner of the Spaten Brewery learned of this brewing style while serving as an apprentice in Vienna around 1870. The next year, it was served for the first time at the Oktoberfest in Munich and, due to its popularity, became the official beer style from that point on. Ur-Marzens are full-bodied lagers that are amber in color and usually weigh in at around 6% ABV, with bitterness at about 18-25 IBU.
15	Fruh Kolsch Draft Kolsch-Germany Fruh 4.8% Ale Germany 1 TIX
A golden top-fermenting beer that originated in Cologne. Medium bodied and usually around 5% abv.
15	Pils Draft Pilsner-Germany Flensburg 4.8% Lager Germany 1 TIX
Pils, German
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
16	Oud Bruin Draft Flanders Oud Bruin-Belgium pFRIEM Family OR 8.7% Ale USA 3 TIX
Foudre BA Oud Bruin
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
16	Anthem Watermelon Draft Cider (Apple or Pear) Wandering Aengus OR 4.6% Cider USA 1 TIX
Gos� inspired Watermelon cider
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
16	Saison Dupont Farmhouse Ale Draft Saison, Classic-Belgium DuPont Brasserie 6.5% Ale Belgium 3 TIX
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
17	Avec Les Bons Voeux Draft Saison, Classic-Belgium DuPont Brasserie 9.5% Ale Belgium 3 TIX
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
17	Okocim OK Draft Export Lager Okocim Brewery 5.6% Lager Poland 1 TIX
Broad range term which applies to a large group of similar mainstream lager styles produced in many countries. The best are all-barley beers, with soft floral hop qualities. They range between 3.5%-5.5% ABV...the ultimate lawnmower beers of the world.
17	Abbey Brown Draft Dubbel-Belgium Corsendonk 6.5% Ale Belgium 2 TIX
Dubbels tend to be darker in color, but vary in strength and flavor profile. Dubbels are largely malt forward, with roasty qualities. They typically range from 6.5% to 8% ABV.
17	Orkney Skullsplitter Draft Scotch Ale-Scotland Orkney 8.5% Ale Scotland 2 TIX
Fairly high in alcohol (6%-8% ABV) and flavor intensity. Scotch ales are overwhelmingly malty and full-bodied, with a clean and balanced alcohol flavor, and very low hop profile (25-35 IBU). They are often peaty or smoky in character and may have a fruity aroma or flavor.
18	Bavik Super Pils Draft Pilsner- Bohemian DE BRABANDERE 5.2% Lager Belgium 1 TIX
More full-bodied, slightly sweeter and more malty than German pilseners and may be light amber in color. Bohemian pilseners are also typified by the use of Czech Saaz hops, and may have IBU‘s as high as 45, despite sweetness in finish.
18	Wittekerke Sour Grapefruit Draft White (Wit) Bier/(Biere Blanche)-Belgium DE BRABANDERE 5.0% Lager Belgium 2 TIX
Sour Witbier
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
18	Petrus Sour Passionfruit Aged Pale Draft Sour/Wild Ale DE BRABANDERE 7.3% Ale Belgium 3 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
18	Boon Geuze Selection Draft Lambic-Gueuze-Belgium Boon 6.3% Ale Belgium 3 TIX
A champagne style lambic. The carbonation is achieved by blending young Lambic (typically six months old) with more mature vintages (two to three years). The residual sugars in the young Lambic and the yeasts that have developed in the old cause a new fermentation. The most traditional examples will usually have the endorsement label of the organization De Objectieve Bierproevers. References to "old" (oud, vieux, vieille) on the label indicate a minimum of six months and a genuine Lambic process. Without these legends, a Lambic may have been "diluted" with a more conventional beer.
19	Revision IPA Draft India Pale Ale (IPA)-American Revision NV 6.5% USA 1 TIX

19	Cuvee Van De Keizer Draft Quadrupel-Belgium Het Anker 11.0% Ale Belgium 3 TIX
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
19	Samichlaus Classic Draft Helles bock/ Maibock-Germany Eggenberg 14.0% Lager Austria 3 TIX
Lighter in color (“helles” means light in German), with an average strength of 6%-7.5%. Hop bitterness is low, yet noble hop aroma may be at medium levels. (20-35 IBU)
19	Bruges Zot Draft Blonde-Belgium De Halve Maan 6.0% Ale Belgium 2 TIX
Often aromatic and fruity-tasting, some Belgian Blondes are at a conventional alcohol content of 5% ABV. But the majority range between 6.5% & 8%, after which point they are often referred to as Strong Golden, or a triple. One key difference is that the blondes are often bottle conditioned, which makes them similar to Belgian triples in style...kind of like the kid brother. The Strong Goldens tend to be filtered more often.
20	Straffe Hendrik Tripel Draft Tripel-Belgium De Halve Maan 9.0% Ale Belgium 3 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
20	Scaldis Draft Belgian Strong Golden (BSG) Dubuisson 12.0% Ale Belgium 3 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
20	Tahoma Kriek, Vintage 2016 Draft Sour/Wild Ale Double Mtn. OR 9.9% Ale USA 3 TIX
BA Brett Sour w/ Rainier Cherries
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
21	Mash & Coconut Draft LIMITED Strong Ale (Brown/Dark)-Belgium The Bruery CA 13.0% Ale USA 3 TIX
Bourbon BA Strong Dark w/ coconut
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
21	Or Xata Draft Blonde-Belgium The Bruery CA 7.1% Ale USA 2 TIX
Belgian Blonde w/ cinnamon &vanilla
Often aromatic and fruity-tasting, some Belgian Blondes are at a conventional alcohol content of 5% ABV. But the majority range between 6.5% & 8%, after which point they are often referred to as Strong Golden, or a triple. One key difference is that the blondes are often bottle conditioned, which makes them similar to Belgian triples in style...kind of like the kid brother. The Strong Goldens tend to be filtered more often.
21	Rueminator Draft LIMITED Doppelbock-Germany The Bruery CA 10.0% Lager USA 3 TIX
BA Doppelbock
Contrary to popular belief, it has been argued that doppelbocks are not really related to bocks, other than by name. They come from a different place and time in history. During the Protestant Reformation (Circa 1517), the Franciscan monks from Paula Italy settled in Munich. These monks would ritually brew strong beer to carry them through the two holy fasts of Lent and Advent. While the beer style can be dated to the 1500's (which makes them a few hundred years younger than bocks), it didn't even get its name "dopplebock" until the early 1900's, when it became a popular style in Munich. The people, comparing it to the immensely popular bockbiers of the day, noticed the difference in color and strength, subsequently giving it the moniker "doppelbock" (double bock). Originally top-femented wheat beers, today they are primarily barley-based lagers. Doppel bocks were brewed with more grain than used for bocks, but not fermented as thoroughly. This left a sweet finish. The "noble" hops used in doppelbocks are for balance and slight aroma, nothing more. Despite their strength, they are a study in subtlety. (17-30 IBU, 6.5%-8% ABV) Traditional bock: Similar to helles bock, yet a couple shades darker in color, and with an even lower level of bitterness (no higher than 30 IBU). Their alcohol content is the same.
21	Share This: Mint OC Draft LIMITED Stout (Imperial-Countries vary) The Bruery CA 11.0% Ale USA 4 TIX
Imperial Stout w/ Cacao nibs and vanilla
Typical alcohol contents exceed 8% ABV, with an extremely rich malty flavor balanced by assertive hopping, and a fruity-ester character. Originally brewed as a winter warmer, for sale in the Tsarist Russian Empire. It is medium dry and distinguished by its great strength.
21	The Order Draft LIMITED Strong Ale (Brown/Dark)-Belgium The Bruery CA 10.6% Ale USA 3 TIX
Belgian Strong Dark with dates
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
21	Saxo Draft Belgian Strong Golden (BSG) Caracole 7.5% Ale Belgium 2 TIX
Pale in color and usually rather bubbly, this style is usually filtered. This, and to some degree strength, are key differences between it and Belgian Triples. The most famous are strong ones like Duvel, at 8.5% ABV. The name is Flemish for Devil. It is not uncommon to find Strong goldens over 10%. There are many beers in this style who carry a name associated with Satan. In fact, there's one called Satan. And Lucifer, and Belzebuth, Horny Devil, etc.
21	St. Bernardus Abt 12 Draft Quadrupel-Belgium St. Bernardus 10.0% Ale Belgium 3 TIX
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
21	Abbey Tripel Draft Tripel-Belgium Val-Dieu Abbey 9.0% Ale Belgium 3 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
22	Duchesse De Bourgogne Draft Flemish/Flanders Red-Belgium Verhaeghe 6.0% Ale Belgium 3 TIX
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
22	Ale-X BA Oud Bruin Draft Flanders Oud Bruin-Belgium Silver Moon OR 9.0% Ale USA 2 TIX
BA Flanders Oud Bruin w/ Cranberries
This classic style from Flanders Belgium combines malty sweetness with a sourness gained from several months of maturation (usually in metal tanks). The most complex examples have a secondary fermentation in the bottle. Oudenaarde is the most famous producing town, located in East Flanders. Oudenaarde's water is low in calcium and high in sodium carbonate, which gives a particularly textured character to the beers. Typical examples of Belgian browns come in three ages and strengths.
22	Tropic Zombie Belgian IPA Draft Hybrid: see beer description Silver Moon OR 7.0% Ale USA 1 TIX
Belgian-style White IPA
This is the category for beers that don't fit into categories. For our purposes, this term applies mostly to beers from non-US breweries. Such beers from the US might be called "New World Ales" (or Lagers). In general, "hybrid" might mean that a beer incorporates more than one brewing style, or the use of unconventional ingredients or aging. In some cases it might refer to a beer that has been blended with another beer of completely different style, or maybe something that is not even beer at all (like mead or brandy, etc.).
22	VooDoo Ranger Juicy Haze Draft India Pale Ale (IPA)-England New Belgium CO 7.5% Ale USA 1 TIX
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
23	La Fin Du Monde Draft Tripel-Belgium Unibroue 9.0% Ale Canada 2 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
23	Ephemere Strawberry Rhubarb Draft Fruit (non Lambic)-Countries vary Unibroue 5.5% Ale Canada 2 TIX
Fruit Witbier
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
23	Duvel Single Draft Pale Ale-Belgium Duvel USA 6.8% Ale Belgium 2 TIX
Belgian Pales consume the Belgian brewing scene, and were initially brewed to compete with Pilseners during the WWII time frame. They differ from other regional Pale Ale varieties, by traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones. They should be decanted properly, leaving the yeast in the bottle. This will showcase their brilliant color range from pale straw yellow to amber hues. Most will be crowned with thick, clinging, rocky white heads. Flavors and aromas will vary. Some have natural spice characters from yeast and hops, while others are spiced. ABV range: 4%-7%
23	Tank 7 Draft Saison, Classic-Belgium Boulevard MO 8.0% Ale USA 2 TIX
The Saison style began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia Belgium, and stored for the summer drinking. These farmhouse beers would have been of a lower ABV than modern saisons. Brewing outside the summer months was common before the discovery of refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer. After brewing, the beer was stored until the summer when the main consumers would be seasonal farm workers ("saisonniers"). Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version. The modern style has been largely defined by Saison Dupont, a beer that's been made in Tourpes Belgium since the late 1800's. In the late 1980's or early 90's an importer stared selling Saison Dupont in the U.S. and the rest is history. Today Dupont is widely regarded as the standard bearer of the style. Modern saisons are generally highly carbonated, fruity and spicy�sometimes from the addition of spices.
24	Ommegang Pale Sour Draft Sour/Wild Ale Ommegang NY 6.9% Ale USA 2 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
24	Rosetta Draft Fruit (non Lambic)-Countries vary Ommegang NY 5.5% Ale USA 2 TIX
Fruit Beer (Cherry)
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
24	Hefe-Weizen Draft Hefe Weizen-Germany Erdinger 5.3% Ale Germany 1 TIX
The Premium Weissbier at the top of its class. Not only in the context of the Erdinger assortment Erdinger Weissbier with fine yeast applies undisputed as the classical authors, as the white beer absolutely. It is brewed with fine yeast after a delivered prescription and naturally strictly after the Bavarian purity requirement. Today still without the traditional bottle fermentation one does not do here: Three to four weeks it lasts, until the Erdinger Weissbier with fine yeast matured.
"Hefe" means "unfiltered" or "with yeast". Clove and banana-like esters produced by particular strains of brewing yeast are signatures of this style. German style wheat beers are highly carbonated, have low hop character and are brewed using at least 50% malted wheat. Sometimes they are called "Weiss-biers", or white beer. This is a reference to the light color of the beer and head.
24	Dunkel-Weisse Draft Dunkel Weizen-Germany Erdinger 5.5% Ale Germany 1 TIX
“Dunkel” means dark. “Weizen” means wheat. In addition to clove and banana-like esters, these wheat beers are also famous for raison and caramel flavors. More common in southern Germany, this style of wheat beer is highly carbonated with low hop character and brewed using at least 50% malted wheat. They‘re usually unfiltered, and if so would include the prefix “Hefe” on the label. They tend to be of medium strength, but can be as high as 8% ABV.
25	Luponic Distortion Draft India Pale Ale (IPA)-England Firestone Walker CA 5.9% Ale USA 1 TIX
Session IPA
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
25	Helles Weiss Draft Helles-Germany BENEDIKTINER 5.0% Lager Germany 1 TIX
Helles Lager
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
25	1664 Blanc Draft White (Wit) Bier/(Biere Blanche)-Belgium KRONENBOURG 5.0% Ale Belgium 2 TIX
Witbier
Witbier was originally popularized in Hoegaarden, a small town in a wheat-growing region east of Brussels and Leuven. This style is usually made from equal portions of raw wheat and malted barley, spiced with ground coriander seeds and dried orange peels. The fruitiness imparted by the wheat blends well with the orange and coriander. The style is further characterized by the use of noble-type hops. Wheat beers are identified as being "white" in several brewing nations. Wheat beers can be filtered, but less easily than those made from barley malt. They usually tip the scale around 5% ABV.
25	The Skedaddler Draft India Pale Ale (IPA)-American Stone Brewing CA 7.3% Ale USA 2 TIX
IPA (Societe Collab)

26	Chimay Grande Reseve (Blue) Draft Quadrupel-Belgium Chimay (Trappist) 9.0% Ale Belgium 4 TIX
With an ABV range of 9% - 13% and inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
26	2017 Banished Wild Farmhouse Ale Draft Sour/Wild Ale Crux Fermentation OR 7.5% Ale USA 3 TIX
Red Wine BA Sour
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
26	Viva la Pineapple Cider Draft Cider (Apple or Pear) Reverand Nat's OR 5.0% Cider USA 1 TIX
Fermented and brewed like beer, but using fruit (usually pear or apple) as the basis for alcohol production. Ciders can range from 5%-8%, but usually hover around 6% ABV. England made them famous, but France also produces exceptional examples. In recent years, the United States is getting in the game as well.
26	The Sister Imperial IPA Draft Double (Imperial) IPA (USA) Fremont Brewery WA 8.5% Ale USA 1 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
27	Marionberry Sour Draft Sour/Wild Ale Rogue OR 5.0% Ale USA 1 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
27	20,000 Brews by the Sea (LAST KEG!) Draft LIMITED Strong Ale (American) Rogue OR 10.0% Ale USA 2 TIX
American Strong (20 malts, 20 hops)
A catch-all style name for all those big beautiful beers coming out of the US which defy conventional style categories. American Strong Ales typically lurk somewhere between barley wines & Double IPA's. They tend to be over 8% and are often very hoppy. Typically they have a fair amount of color to them, which keeps them from being double IPA's.
27	Combat Wombat Draft LIMITED India Pale Ale (IPA)-England Rogue OR 7.2% Ale USA 2 TIX
American Strong (20 malts, 20 hops)
The stars of the hop world. As with a number of brewing styles, IPA was born out of necessity. When the British were colonizing India, the beers they sent down to their troops kept spoiling during the long sea voyage. With an extra healthy dose of hops and alcohol (40-65 IBU and 5%-7.5% ABV respectively), both having great preservative value, their problems were solved, and the world had another distinctive beer style. Today, American craft brewers do more than emulate the style. They continue to push the envelope with strength and bitterness. Curiously, it‘s much harder to find a true IPA from England these days, with a few notable exceptions, which we will feature.
27	Kulture Clash Draft LIMITED Hybrid: see beer description Rogue OR 6.9% Ale USA 2 TIX
Sour Kombucha infused hybrid
This is the category for beers that don't fit into categories. For our purposes, this term applies mostly to beers from non-US breweries. Such beers from the US might be called "New World Ales" (or Lagers). In general, "hybrid" might mean that a beer incorporates more than one brewing style, or the use of unconventional ingredients or aging. In some cases it might refer to a beer that has been blended with another beer of completely different style, or maybe something that is not even beer at all (like mead or brandy, etc.).
27	PranQster Draft Strong Ale (Blonde/Pale)-Belgium North Coast CA 7.6% Ale USA 1 TIX
This style is more a reference to strength than anything else. Strong Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. Belgian Strong Pale/Blonde biers are lighter in color, usually deep gold to light amber. They commonly range between 8%-10% in strength, but can be well over that.
27	Hell Draft Helles-Germany Bayreuther 4.8% Lager Germany 1 TIX
Helles Lager
In many ways, the German Helles lagers embody the flavor profile that the large American mega-breweries are trying to capture. An excellent example of subtlety in beer making. 4.5%-5.5% ABV, and very low hops (18-25 IBU)
28	Maisel's Weisse Original Draft Hefe Weizen-Germany MAISEL 5.2% Ale Germany 1 TIX
"Hefe" means "unfiltered" or "with yeast". Clove and banana-like esters produced by particular strains of brewing yeast are signatures of this style. German style wheat beers are highly carbonated, have low hop character and are brewed using at least 50% malted wheat. Sometimes they are called "Weiss-biers", or white beer. This is a reference to the light color of the beer and head.
28	Enter the Dank Draft India Pale Ale (IPA)-American Lompoc Brewing OR 6.0% Ale USA 1 TIX

28	2016 Port Barrel Old Tavern Rat Draft LIMITED India Pale Ale (IPA)-American Lompoc Brewing OR 9.4% Ale USA 2 TIX
Maryhill Port BA Barleywine

28	PDX Parkways Primo Pils Draft Pilsner-Germany Lompoc Brewing OR 5.0% Lager USA 1 TIX
Sometimes a higher hop bitterness, but often moderate hop flavor/aroma, and lighter in color (straw/golden) than the Czech pils. Hallertau Hops are the German bittering signature, somewhere between 30-40 IBU. A slightly "cleaner" (crisper) version than the Czech.
28	Summer IPA Draft India Pale Ale (IPA)-American Reuben's Brews WA 6.8% Ale USA 1 TIX

29	Imperial Rye IPA Draft Double (Imperial) IPA (USA) Reuben's Brews WA 8.4% Ale USA 1 TIX
Rye Double/Imperial IPA
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
29	Isomer Draft Double (Imperial) IPA (USA) Burnside Brewing Co. OR 8.0% Ale USA 1 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
29	Berlinerweissebock Draft Hybrid: see beer description Zoiglhaus OR 6.8% Ale USA 2 TIX
Berlinerweissebock
This is the category for beers that don't fit into categories. For our purposes, this term applies mostly to beers from non-US breweries. Such beers from the US might be called "New World Ales" (or Lagers). In general, "hybrid" might mean that a beer incorporates more than one brewing style, or the use of unconventional ingredients or aging. In some cases it might refer to a beer that has been blended with another beer of completely different style, or maybe something that is not even beer at all (like mead or brandy, etc.).
29	Poppyscotch Wee Heavy Draft Scottish heavy ale-Scotland PINTS OR 9.3% Ale USA 2 TIX
Scotch Ale / Wee Heavy
Stronger malt character and slightly higher in alcohol than Scottish light ales (3.5%-4% ABV), heavy ales are balanced with perceptible bitterness.
30	Gloria! Draft Pilsner-Czech Block 15 OR 5.0% Ale USA 1 TIX
Originated in the town of Pilsen, of the Czech Republic. The most classic of pilseners. Their signature is the use of Saaz hops and a golden color. They are around 5% ABV. The most hop-forward classic lager brewing style in terms of flavor and aroma. The good kind of skunky.
30	Sticky Hands Draft Double (Imperial) IPA (USA) Block 15 OR 8.1% Ale USA 1 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
30	Meet Your Maker Draft Strong Ale (Brown/Dark)-Belgium MONKLESS BELGIAN ALES OR 9.0% Ale USA 2 TIX
Before the term "Quadruppel" was "invented" by La Trappe for commercial purposes, Quads would have been grouped (and still should be) in this category. While not unheard of, Belgian Strong Dark Ales are not usually flavored as are many Belgians, save for a little candy sugar to help increase the alcohol. They are typical dark in color in, and some are completely opaque. They range between 9%-12% in strength and offer great complexity & depth. These are very rich and flavorful beers with very little or no percievable hop character.
30	The Trinity Draft Tripel-Belgium MONKLESS BELGIAN ALES OR 8.1% Ale USA 2 TIX
Tripel: Probably the most pervasive style of the Abbey Ale sub-categories, tripels are lighter in color, yet higher in strength, usually over 8% ABV. It has been written that tripels use three times the normal amount of malt, dubbels twice as much, etc. True or not, tripels are fine examples of a light color/high strength beer style. Tripels can be very dry to very sweet, showing more range within their category than the other sub-styles.
31	Pool Party Draft Pale Ale-USA CULMINATION OR 5.2% Ale USA 1 TIX
Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. ABV range: 4%-7%
31	Sour Flower Draft Sour/Wild Ale CULMINATION OR 5.5% Ale USA 1 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
31	Czech Pils Draft Pilsner-Czech WAYFINDER OR 5.1% Lager USA 1 TIX
Originated in the town of Pilsen, of the Czech Republic. The most classic of pilseners. Their signature is the use of Saaz hops and a golden color. They are around 5% ABV. The most hop-forward classic lager brewing style in terms of flavor and aroma. The good kind of skunky.
31	MYSTERY ROTATOR Draft WAYFINDER OR % USA 1 TIX

32	Forager Huckleberry Draft LIMITED Fruit (non Lambic)-Countries vary DIRTY COUCH WA 5.8% Ale USA 3 TIX
BA Fruit Lambic-Style
This is a catch-all beer style for fruit beers, lambic-like or otherwise, which are not true lambics.
32	Inflection Bourbon Cherry Sour Draft LIMITED Sour/Wild Ale DIRTY COUCH WA 6.5% Ale USA 3 TIX
Bourbon BA Sour
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
32	Rampant Flanders-Style Draft LIMITED Flemish/Flanders Red-Belgium DIRTY COUCH WA 7.0% Ale USA 2 TIX
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
32	Resolute Sour Blonde Draft Sour/Wild Ale DIRTY COUCH WA 7.4% Ale USA 2 TIX
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
32	Solstice Sour Wheat Draft LIMITED Berliner Weisse-Germany DIRTY COUCH WA 4.0% Ale USA 1 TIX
The lightest of all the German style wheat beers. This highly carbonated, low alcohol (3%-3.5% ABV), low hopped beer is most famous for its tartness, due to the combination of a yeast and lactic acid bacteria fermentation. Fruity esters are evident as well. Bier de Garde: French: Often bronze or amber. Originally a strong, top-fermenting, bottle-conditioned brew intended for cellaring. May have caramel flavors from long boil. Today, they are often bottom-fermented and filtered. 4.4%-7.5% ABV.
32	Rose City Sour Draft Sour/Wild Ale Cascade OR 6.8% Ale USA 4 TIX
Sour w. rose petals and hibiscus
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
32	Sang Rouge Draft LIMITED Sour/Wild Ale Cascade OR 8.0% Ale USA 4 TIX
Red Wine BA Wild/Sour
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
32	Sang Royal Draft LIMITED Sour/Wild Ale Cascade OR 9.2% Ale USA 4 TIX
Blended BA Wild/Sour Aged w/ Cherries
Sour ale is a broad spectrum of wild ales, from the fruity and acetic Flanders Red Ales and Oud Bruins, to the experimental ales gaining popularity in the United States which use lactobacillus, brettanomyces and pediococcus in new and wild ways.
32	Big Juice DIPA - Smoothie Edition Draft Double (Imperial) IPA (USA) Three Magnets WA 8.5% Ale USA 1 TIX
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
32	Chef's Choice #2 Draft Kolsch-Germany Three Magnets WA 5.6% Ale USA 1 TIX
Kolsch Brewed with Coconut Water, Thai Basil and Ginger
A golden top-fermenting beer that originated in Cologne. Medium bodied and usually around 5% abv.
33	Maizey Star Draft Pilsner- Bohemian Matchless Brewery WA 4.8% Ale USA 1 TIX
Pils Hybrid, probably w/ wheat
More full-bodied, slightly sweeter and more malty than German pilseners and may be light amber in color. Bohemian pilseners are also typified by the use of Czech Saaz hops, and may have IBU‘s as high as 45, despite sweetness in finish.
33	Hazy Cousins Draft India Pale Ale (IPA)-American Matchless Brewery WA 6.2% Ale USA 1 TIX
NE IPA

33	Beerfest Double IPA (CASK) Draft Double (Imperial) IPA (USA) Machine House WA 8.7% Ale USA 2 TIX
On cask at PIB 2018, pours a hazy copper with a small white head. Aroma brings lots of piney hops, English malt and bready notes. Flavor is very sweet, with resinous hops and sweet caramel malt. Sweet but not too cloying.
With an obscene ABV range of 7.5%-10%, just take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"
33	Cambridge Bitter (CASK) Draft ESB (Extra Special Bitter)-England Machine House WA 3.8% Ale USA 1 TIX
Characterized by medium to strong hop aroma, bitterness (30-55 IBU), and a richer maltiness than special bitter. The combination of both the stronger malt (4.8%-5.8% ABV) and the higher hop value make ESBs the most complex and full-flavored bitter style.

Beers

Stiegl Radler Grapefruit

Stiegl Brau

Stiegl Radler Lemon

Stiegl Brau

Barock Hell

Weltenburger

CD Pils

Dinkelacker

Flensburger Dunkel

Flensburg

Alvinne Wild West Blackthorn (Sloeberry)

B. United Intl

BFM L'Abbaye de Saint Bon-Chien

B. United Intl

De Dolle Arabier

B. United Intl

De Dolle Boskeun

B. United Intl

Ducato Chrysopolis

B. United Intl

Ducato Ottobre Wild (Lambrusco)

B. United Intl

Loverbeer Nebiulin-a

B. United Intl

Gurutzeta Sagardoa (from Spain!)

B. United Intl

Hanssens Oudbeitje

B. United Intl

Hanssens Oude Gueuze

B. United Intl

Hanssens Oude Kriek

B. United Intl

Schneider Aventinus

Schneider & Sohn

Wild Creatures Meditation

B. United Intl

Duister

Upright Brewery

2016 Hearts' Beat (Chelan Cherries)

Upright Brewery

Ostinato

Upright Brewery

Jever Pils

Jever

Gaffel Kolsch

Jever

Whole Lotta Ruckus

Revision

Lucifer

Het Anker

Gouden Carolus Tripel

Het Anker

Samichlaus Helles

Eggenberg

Kriek LambickX

VANBERG & FAMILLE

Peche Lambic

DE TROCH

Yo-Ho Wednesday Cat

Yo-Ho Brewery

Hideji Kuri kuro( Imp. Dark Chestnut)

Hideji

Blue Glacier (Blue Yam Lager)

ABASHIRI BEER

Prohibition

Sea Cider Farm

Anthem Spring Tea

Wandering Aengus

Kasteel Rouge

Van Honsebrouck

Echt Kriekenbier

Verhaeghe

Abbey Wit

St. Bernardus

Komes Porter Baltycki

Fortuna

Perry Miloslawski

Fortuna

Sweet Jane