Ales

• Belgian Ale
  blond, amber, brown, a sort of catchall category with vast ranges of characters.

• Begian Golden Strogn Ale
  delicious and high in akohol, refrehing but can be develshly devastating.

• Dubbel Be
  mid strengh dark amber to brown, a large and lasting head.complex flavor of sweet malts and dark fruit.

• Tripel Be
  yellow to deep gold, carbonated like a champager, full range of flavor with a dry finish

• Quadrupel / Abt Be
  strong, rich, malt flavors, an alcohol presence is very noticable

• Lambic Be
  spontaneous femented ale that is indigenous to the seme valley, dominated with a unique tartness from the wild yeast.

• Blended Lambics Be
  fruit lambicas add whole fruits faros add candy sugar geuzes highly carbonated blend of old and young lambics

• Flanders Oud Bruin Be
  slightly vinegary with lactic soumess spicy to smoth and sweet

• Flanders Sour Red Be
  infamously sour created by special yeast stains. normally aged in oak bareek.

• Saison Be
  rustic farmhouse ale brewed for the summer months. complex sometimes fruity style

• Witbier Be
  cloudy unfiltered wheat brew spiced with criander and orange peel. white beers crisp with slight twang.

• English Bitter
  a depth of hop bitterness. gold to copper, light bodied low carbonation.

• Extra Special Strong Bitter Esb
  balanced, both in alcohol and hop character, nothing overpowering. and depire its name, not really all that bitter.

• English India Pale Ale Ipa
  originally brewed for shipment to india during the 1700s high in alcohol and well hopped as hops are a natural preservative.

• English Pale Ale
  traditionally brewed with rich hand water helping with the clarity as well as enhancing the hop bittemess.

• English Mild Ale
  session beer. alcohol content is traditionally low, low carbonation with a near still, bubbly head.

• English Brown Ale
  created from the mild ale, tend to be malty and sweet with a fuller body.

• English Porter
  first brewed by blending styles to mask imperfections, similar to a brown ale but thicker with more roasted flavor. tasty

• English Stout
  black charred unmalted barley lends a smoth dry character and a huge roasted flavor

• Milk / Sweet Stout Eng
  added milk sugars lend body and some sweetness.

• Russian Imperial Stout Eng
  the "king of stouts" boasting high alcohol and plenty of malt character

• Scottish Ales
  light, heavy export or wee heavy, hops don't generally grow in scotland but there's plenty of barley

• Irish Dry Stout
  tend to have light bodies and lower carbonation, highly drinkable. distinct roasted character.

• Irish Red
  a sweeter ale with tea-like flavor and a dryer finish

• English Storng Ale
  big flavors, rich with biting alcohol.

• Old Ale /stock Ale Eng
  and old -school acidie, matiture beer with similarites to a port wine.

• English Barley Wine
  one of the strongest of the beer styles. bright, fruity, massively alcoholic, intersity can be a challenge to the paate

• English Seasonals
  summer ales, harvest ales and winter warmers.

• Kolsch Ger
  cologne's pale style, a somewhat vinous grapery and dry flavor

• Altbier Ger
  dusseldorf's exceptionally smoth and declicate brew. malty, hoppy amber to dark brown

• Berliner Weissbier Ger
  berlin's white, refreshing, tar, sour and acidic, kmony sharponess and almost no hop bitterness

• Gose Ger
  old style cloudy wheat refreshing with a sharpness from the addition of salt.

• Hefe Weizen Ger
  "wheat with yeast" hence the beers cloudy apperance. hints of banas and cloves

• Kristal Weizen Ger
  a filtered hefe weizen, cleancer and softer on the palate

• Dunkel Weizen Ger
  "dark wheat" clove and fruity characters some may even taste like banana bread.

• Weizenbock Ger
  a powerful dunkel weizen of "bock" strength. bold alcoho, complex malt, and characters of dark fruits.

• Reggenbier Ger
  brewed with large portions of rye espect a spiciness and sour character

Lagers

• Czech Pilsner
  the "perfect pilsner" smoooth and crisp with a crystal clean malty palate, many are grassy

• German Pilsner
  smilar to czech pilsners but with german noble hops, a bit dnier and bittere

• Bock Ger
  represencted by a goat. months of lagenign produce this strong lager. dominated by a rich maltioness.

• Doppelbock Ger
  huge. engough malt packed in them to consider them a meal in its self. names mostly suffixed in "ator"

• Eisbock Ger
  concentrated by freezing off a portion of the water producing an almost syruppy body with tons of malty flavor.

• Dormunder / Export Lager Ger
  honey colored, classic clean character with biscuity malts, bitter, with an overall dry tone

• Munich Dunkel Lager Ger
  "dunkel" meaning dark ruby hues. somooth, rich and complex, without being overbearing or heavy. a fullbodied robust beer.

• Munich Helles Larger Ger
  munich's bright larger. spicy hop characters of czech pils, but a bit more mellow and in balance with malts.

• Rauchbbier Ger
  green malts dried over an open fire lend assertive tastes of spice and smoke.

• Schwarzbier Ger
  "black beer" thirst quenching lighter beer, but one with depth of color and taste.

• Maibock / Helles Bock Ger
  lighter in colcor but with the strengh of a traditional bock, customarilly served with spirng festivals.

• Milrzen / Oktoberfest Ger
  march brewed and largerred for the famous bavarian fest. full-bodied, rich, toasty, dark copper to orange/red