Some Brands We Carry

  • Anchor
  • Ayinger
  • Budweiser
  • Colt 45
  • Corona
  • Fosters
  • George Killians
  • Harpoon
  • Michelob
  • Miller
  • New England Brewing Co.
  • Old Foghorn
  • Sam Adams
  • Shiner
  • Smithwicks
  • Spaten
  • And so much more!


    Kegs

    Now if it's speciality beer kegs you're after, and they ARE available here in CT, then you can count on us to special order them for you. That goes for all hard-to-get and odd-ball items - most of the time within a day or two. If you've had it before, and just can't find it, come in to or call your local store and we'll tell you if it is or isn't available.

    Don't see a beer you're looking for?

    Drop us a line via email on our contact us page or contact your local store. Our products are constantly changing, and we can custom order any beers not in stock.

Buy your favorites now at any of our four locations!

Newington | Middletown | Wallingford | New Britain

 

About Lagers & Bocks

 


Lagers

American Diet/Lite

Watered-down flavor with all the alcohol. Enzymes are added to break down more sugar into alcohol. Low in body, light beer also has low or no malt taste and is very effervescent. Hop bitterness is below the threshold of taste and no flavor or aroma is detected. No fruitiness, esters or diacetyl. Very pale color. 

Commercial examples: Miller Lite, Coors Light, Bud Light, Strohs Light 
OG: 1.024 - 1.040; Alcohol: 2.5 - 4.5%; IBUs: 5 - 15; SRM: 1 - 4.

 

American Standard

The standard American, Canadian, Japanese, and Australian beer style. Brewed with 25 to 40% rice, corn and/or wheat. Dry, lightly hopped, light-bodied and highly carbonated. This style has low malt aroma and flavor. Hop bitterness is barely noticeable with very low flavor and aroma. No fruitiness, esters or diacetyl. Pale straw to pale gold. 

Commercial examples: Budweiser, Coors, Strohs, Corona, Fosters. 
O.G.: 1.035 - 1.046; Alcohol: 3.5 - 5%; IBUs: 5 - 17; SRM: 2 - 8.

 

American Dry

Invented in Japan and copied in the U.S.. Special yeast strains are used to break down normally unfermentable sugars into fermentable form. There is very low body and malt, and almost no malt aroma. The most distinguishing marks to this style are its high effervescence, pale color and lack of aftertaste. Low to medium bitterness that does not linger. Low hop aroma and flavor. No fruitiness, esters or diacetyl. 

Commercial examples: Michelob Dry, Asahi Dry. 
O.G.: 1.040 - 1.050; Alcohol: 4 - 5.5%; IBUs: 15 - 23; SRM: 2 - 4.

 

American Dark

Colored versions of American standard or premium with little or no dark malts used. Color can be artificially derived from the addition of caramel syrup. Deep copper to dark brown. Light to medium body. Low bitterness. Low malt aroma and/or flavor is OK. Low hop aroma and/or flavor is OK. Effervescent. No fruitiness or esters. Very low diacetyl is OK. 

Commercial examples: Michelob Dark. 
O.G.:1.040 - 1.050; Alcohol: 4 - 5.5%; IBUs: 14 - 20; SRM: 10 - 20.

 

American Malt Liquor

Roughly similar to other American lagers but higher in alcohol. The name "malt liquor" is a designation based on the fact that these brews quite often exceed the legal alcohol level defined for beers. Very pale in color, lightly hopped. 

Commercial examples:  Colt 45, Carlsberg Elephant. 
O.G.:1.048 - 1.064; Alcohol: 5 - 8%; IBUs: 5 - 14; SRM: 1 - 3.


Bocks

Bock

A very strong lager from Einbeck, Germany. Strong in alcohol with very malty-sweet character. It is the water and the malt that give this style some special characteristics. The bock beer is full bodied with a prevalent malty sweetness that can include some chocolate undertones. It is traditionally dark amber to dark brown and uses just enough "noble-type" hop flavor to balance the malt. Bitterness is low. There is no fruitiness or esters but there may be low to medium diacetyl. No hop aroma. By German law, bocks must be of at least 1.064 gravity. 

O.G.: 1.064 - 1.074; Alcohol: 6 - 7.5%; IBUs: 20 - 30; SRM: 20 - 35.

 

Helles Bock or Maibock

These bocks possess the same characteristics of traditional bock except for the chocolate undertaste and they are lighter in color, gold to light amber. Medium to full bodied, it has predominantly malty taste. Hops just balance the bitterness with no aroma. 


Commercial examples: Ayinger Mai Bock, Hacker-Pschorr Maibock, Einbecker Mai Ur-Bock. 
O.G.: 1.064 - 1.068; Alcohol: 6%; IBUs: 20 - 35; SRM: 4.5 - 6.

 

American Bock

Less assertive than European Bocks, this American style originated in Wisconsin and spread throughout the U.S. market. They are almost identical to American dark beers, with just a bit darker color. 

Commercial examples: Shiner Bock 
O.G.:1.045 - 1.052; Alcohol:4.5 - 5.5%; IBUs: 18 - 25; SRM: 4.5 - 12.

 

Dopplebock

Stronger version of bock which must have a gravity of at least 1.072. By tradition, dopplebock names end in "ator". Very full bodied. Can be pale or dark, very sweet or balanced with bitterness. Malty sweetness evident in aroma and flavor can be intense. High alcohol flavor. Some esters and diacetyl can be detectable, but are not very desirable. Low hop flavor from "noble-types" is OK. No hop aroma. 


Commercial examples:Paulaners Salvator, Ayinger Celebrator, Spaten Optimator, , Augustiner Maximator. 
O.G.:1.072 - 1.120; Alcohol:7.5 - 14%; IBUs:17 - 40; SRM:12 - 35.

 

Eisbock

The strongest type of bock. Very alcoholic. A doppelbock is chilled till ice is formed. The ice is removed, leaving behind a beer with a higher concentrated amount of alcohol. The beer is very full bodied with increased sweetness and warmth. Color is amber to dark brown. The detectable bitterness is low. 


Commercial examples:  Colt 45, Carlsberg Elephant. 
O.G.:1.092 - 1.116; Alcohol: 10 - 14%; IBUs: 26 - 33; SRM: 10 - 40.


Dark Lagers

Munich Dunkel

A product of the German brewing tradition. Distinctly toasted (not burnt) chocolate-like malt sweetness in aroma and flavor. Medium hop bitterness. Hop flavor and aroma from "noble-types" is OK. No fruitiness or esters. Low diacetyl is OK. Low to moderate alcohol and medium body. Color ranges from dark amber to dark brown. At its most sophisticated, this style combines the dryish, coffee and licorice notes of dark malts with the roundness and cleanness imparted by a lager yeast. The best examples have a spicy maltiness that is neither sweet nor roastily dry, with the clean roundness that derives from the use of a lager yeast, working at low temperatures.


Commercial examples: Paulaner, Koenig Ludwig Dunkel, Ayinger Alt-Bairisch Dunkel, Sparten Dunkel Export.
O.G.: 1.050 - 1.058; Alcohol: 4.5 - 6%; IBUs: 18 - 30; SRM: 10 - 23

 

Continental Dark

A general term for dark lagers from Europe which don't fit the Munich Dark profile. Generally a bit drier in flavor and lighter in body than the Munich style.


Commercial examples: Becks Dark, Grolsch Dark.

 

Dortmunder / Export

Strong pale lager from Dortmunder, Germany brewed a bit stronger than other light lagers in order to travel well for export. Characterized by more bitterness and less maltiness then helles, but less bitterness, sweeter, stronger and more malt body than German pilseners. Neither malt or hops are distinctive, but both are in good balance with a touch of sweetness, providing a smooth yet crisply refreshing beer. The hop aroma and flavor that is present is from "noble-types". The water in Dortmunder is quite hard containing both calcium carbonate and sulfate, and this, combined with a special malting process which results in increased enzyme power, contributes to the final unique taste. The mash for Dortmunder typically leaves sufficient unfermentables in the brew to provide that firmness of body. Alcoholic warmth can be evident. Straw to medium gold, Light to medium body. There are no traces of diacetyl or esters.


Commercial examples: Sam Adams Boston Lager.
O.G.: 1.050 - 1.060; Alcohol: 5 - 6%; IBUs: 18 - 35; SRM: 4 - 6.

 

Fruit Beer

Lagers and ales with fruit or fruit juice in them for flavor, color and/or aroma. Cherries and raspberries are the most popular additives. The particular fruit qualities of the beer should be distinct in flavor and aroma, yet harmonious with the total flavor profile.


Commercial examples: Sam Adams Cranberry Lambic.
O.G.: 1.030 - 1.110; Alcohol: 2.5 - 12%; IBUs: 5 - 70; SRM: 5 - 50.

 

Helles

Mildly hopped, malty beer from Munich, Germany. The medium malt sweetness, often described as almost a caramel, is the mark of this beer. Part of the malty flavor comes from the unique Munich style of malting which involves "curing" the malt at temperatures of 212B0 to 225B0F. The body is a bit heavier (medium) than a Bohemian pils due to being less attenuated then a pils. Pleasingly low bitterness that does not linger at all. Hop aroma and flavor, if present, are from "noble-types". No fruitiness or esters. Low diacetyl is OK. Color is pale to golden.


Commercial examples: Ayinger Jahrhundert.
O.G.: 1.045 - 1.055; Alcohol: 4.5 - 5.5%; IBUs: 18 - 30; SRM: 2 - 5

 

Herb Beer

Lagers and ales with unusual herbs in them for aroma, flavor and/or color. Commonly used spices include marjoram, cinnamon, garlic, peppers, spruce, juniper, cloves, anise, nutmeg, coriander, caraway, ginger, etc.


Commercial examples: Harpoon Winterfest, New England Brewing Co. Holiday Ale, Anchor Our Special Ale.
O.G.: 1.030 - 1.110; Alcohol: 2.5 - 12%; IBUs: 5 - 70; SRM: 5 - 50.

 

Irish Ale

Malt-accented ales, often with a buttery note, rounded, and with a soft but notable fruitiness and reddish tinge. This style was undoubtedly influenced by the success of some malty, but tawnier, Scottish brews. Pale ale is the main ingrediant, with crystal malt and roasted barley also being used. In todays Irish ales, corn has found its way in. In the United States, larger yeast is used in most commercial examples. During the 1960s, the last independent ale brewery in Ireland closed. Today all ale breweries are owned by Guinness.


Commercial examples: George Killians Irish Red, Michael Sheas Irish Amber,  Smithwicks Ale, Kilkenny Irish Beer.
O.G.: 1.045 - 1.055; Alcohol: 4.5 - 5.5%; IBUs: 18 - 30; SRM: 2 - 5

 

Koelsch

Can only be brewed in the area of Koeln (Cologne), Germany. Kolsch is a blond Alt-style beer with a light to medium body. Light, fruity, acidic, dry wine like brew. Low hop flavor and aroma and medium bitterness. Has a soft palate and a delicate dryness in the finish. As pale as a Pilsner, but with the fruitiness of an ale. Kolsch is noted for its delicacy rather than for any more robust distinctiveness. Kolsch has a conventional gravity and strength, is very pale, with a fine bead, and is clean-tasting (all-malt), remarkably light-bodied (very well attenuated), soft and drinkable, only faintly fruity (often in the aroma and the beginning of the palate), with a slight acidity and a restrained but definite hoppy dryness, often slightly herbal-tasting in the finish. Can be an ale or a lager. Sometimes up to 15% wheat is used to give added complexity to the fruitiness, to provide paleness of color, and to enhance head-retention and lacework. Bottle conditioned examples may be called "wiess".


O.G.: 1.040 - 1.045; Alcohol: 4 - 5%; IBUs: 16 - 30; SRM: 3.5 - 10.