Beer and Ale

Ales - More full-bodied and hop flavored (with floral notes and some bitterness) than lagers. Its characteristic malt flavor, full palate and vinous qualities result from the use of top-fermenting yeast. Many micro-brews are brewed in this style. Ale comes in many styles, strengths and colors (including Pale, IPA, Brown, Porter, Stout, etc.)

Ambers - Characterized by its amber color, this ale is lighter in flavor and tradionally very similar in body and ingredients, to their cousins the golden ales. The major difference lies in the addition of small amounts of very darkly roasted barley. This gives the Amber Ale a lightly toasted flavor.

Barley-Wines - An English term for an extra-strong ale. Barley-wine is very full-bodied, with high malt, sweet and very high in alcohol. Typically consumed in smaller servings, this beer makes an excellent nightcap. An English term for extra-strong ale (implying it to be as strong as wine). Barley-wines are usually 7% to 11% alcohol by volume.

Brown Ales - Dark brown ales that have a sweet, malt flavor, with less emphasis on hops. These beers often have a roasted and /or nutty characteristic to them.

Hard Cider - Made from apple (or other fruit) juice that is fermented. The fermentation process for hard cider is very similar to that of beer. Ciders vary in taste from sweet to dry. Great for lighter palates or a cool refresher!

Pale Ales - Pale Ales have a medium hop profile that imparts a bitter or fruity/tart flavor carefully balanced with the sweetness of the malt to give this most popular style its hallmark characteristic - its very easy to drink. Pales can vary considerably in color - they may be bronze, amber-red or copper-colored.

India Pal Ales - India Pale Ale or IPA, was invented in the late 18th century for thirsty British troops stationed in India. Regular beers and porter would spoil on the 5-month voyage, so brewers made a stronger, highly-hopped brew that not only survived the trip but was extremely popular and remains so to this day. Lighter and more hop tasting than pale ales, India Pale Ales will let you know quickly how much you like hops in your drink. The aroma is moderate to very strong.

Lagers - Characterized by its light body, pale hue and mellow flavor, this beer is made with bottom-fermenting yeast and "laagered" at tempatures close to freezing. Its worldwide popularity is due to its smoothness and low alcohol content

Pilsners - Originally from Pilsen, Bohemia, (currently the fourth largest city in the Czech Republic) this lager-style beer has a slightly tannic character, with an emphasis on hops. Best poured in a tall glass, it glows with golden.

Wheat Beers - Weiss bier (German for Wheat Beer) is a lighter, top-fermenting beer that substitutes at least 50% of its barley for wheat. Traditional yeasts can give these beers many types of flavor; they are often tart, fruity and spicy and occasionally have hints of cloves or even bananas (in some of the German styles) Highly carbonated, low in alcohol and prized for its refreshing qualities. Wheat beers substitute malted wheat for barley, resulting in a characteristic yeasty aroma, dense foam head and thirst quenching tartness. It is served with a slice of lemon.

Red Ales - Similar in color to its amber cousins, traditional Red Ales have a deep caramel flavor. This flavor component comes from the addition of large amounts of lightly roasted barley. Brewers tend to balance this sweetness with the addition of more hops, so be ready for a bigger hop bite.

Porters - Porter is a very dark, almost black ale that was born in London in the mid 1700's. Its dark color and full body come from roasting the barley before brewing. Originally a very bitter brew, today's brewers make them sweeter, with less emphasis on hops.

Stouts - Richer and more full-bodied than porters, stouts are dark, with a malt flavor and bitter hops taste. They are all diligently trying to equal the standards established by Dublin's Guiness in 1759. It is usually low in carbonation and may be served at closer to cellar tempatures.