Abita Andygator: the Andygator is one of those fantastic mystery beers we happen to stumble upon every now and then.  Lightly colored and nicely active, this beer’s slight fruit and honey taste, with it’s clean dry finish would seam ideal for a good session beer.  It’s amazingly drinkable…  But here’s the mystery, it’s supposedly has an abv. of 8% which is completely untraceable in its taste…try it and see

Abita Bock Lager: direct from Abita Beers in Abita Springs, Louisiana…. The first of Abita’s Seasonal brews, only available from January through March. Brewed in the tradition of a German style Maibock, it uses Perle hops and Carmel malts to create a nicely rounded malty yet refreshing golden Bock Beer. (ABV: not listed)

Abita Christmas Ale: direct from Abita Springs, Louisiana…. Since Abita changes the recipe each year, an accurate description of this year’s “XXX-Mas” Ale is unavailable. Expect a clear amber brew with a decent amount of American hops and a good mix of malts-- clean, dry, not heavily spiced if at all, very drinkable.

Abita Harvest: direct from Abita Springs, Louisiana, “Abita Harvest” is an Octoberfest-type lager brewed with German Hersbrucker hops and pale, crystal and chocolate malts. The result is a full-bodied, malty amber brew with a strong hop character.

Abita Kristall Weizen: a very special guest direct from Abita Springs, Louisiana… From Abita’s new ‘Abita Select’ line, an exclusive draft product line featuring a new beer every month, arrives Kristall Weizen-- a German-style clear (filtered) wheat beer similar to such beers brewed in Bavaria and Southern Germany. A refreshing and flavorful weizen with a light hop profile and typical fruit, clove & spice notes. One keg one time. (ABV: not listed)

Abita Pilsner:   is a a true crisp and clean continental golden lager.  Smiply made with four ingredients: American Malt, Mt. Hood Hops, German Lager Yeast and pure Abita Spring Water. This combination creates a clean, easy drinking, beautifully balanced Pilsner.
Abita Purple Haze: direct from Abita Springs, Louisiana… Purple Haze is a crisp, American style wheat beer with fresh raspberries added during secondary fermentation. It possesses a subtle coloration, fruity aroma and tartly sweet taste.

Abita TurboDog: direct from Abita Springs, Louisiana… Brewed from an eclectic  mix of British malts, American hops and a German alt yeast, the dry-hopped TurboDog is dark reddish brown in color with hints of chocolate malts and Williamette hops among an understated malty sweetness that develops toward a clean, dry finish. (6.1% ABV)

Achel 8°: pale, strong, fruity, hoppy Trappist ale from Belgium's newest Abbey brewery. Achel 8° is hard to find even in Belgium; in the U.S. it will be the rarest of beers. The Saint Benedictus Abbey of Achel is the first monastery to take up brewing in Belgium since 1931, and is one of only six Trappist breweries now operating there. This blond, flavorful beer is a surprisingly refreshing brew at 8% alcohol by volume. It is lightly filtered, but still wholesomely hazy with yeast remaining in the bottle.

Acme IPA: brand new to the NYC market! Produced by North Coast Brewing Company in Fort Bragg, California, Acme IPA descended from a long line of great beers produced by the Acme Brewing Co. in San Francisco in the early part of the last century…. Acme India Pale Ale is profoundly hoppy, finished with over a pound of fresh whole hops per barrel. The result of this generous hopping is a beer that is deliciously dry, and eminently drinkable in spite of its apparent strength. (7.1% ABV)

Acme Pale Ale: Acme California Pale Ale is a smooth, clean ale with faint citrus and honey flavor notes and a dry finish. It is brewed with Yakima Valley hops and the finest American two-row malt, but with a measure of British specialty malt for depth. This amazingly refreshing pale ale is a great addition to any "session beer" list. (5.0% ABV)

Adnams Broadside: This dark ale was awarded the gold medal in the Strong Bitter category at the 2003 Great British Beer Festival.  This beer . . . has a tempting deep bronze/red colour, a sultana and raisin aroma with spicy hops, and, the Adnams’ hallmark, a powerful hint of orange fruit from the house yeast. Ripe malt, almost vinous fruit and tart hops fill the mouth, while the finish is long and complex, with intensely bitter hops, dark fruit, and chewy malt vying for attention. And, with 33 units of bitterness, “this beer means business."

Aecht Schlenkerla Helles:  This golden hued beer comes from one of Germany’s premiere Rauchbier (smoked beer) producers, but it is not a smoked beer.  The taste profile on this beer is bright, with a slight tinge of honey and a hint of (you guessed it) smoke.  Smoke comes in to play, not because of the malt they used, but just the sheer fact that the beer was brewed in the same brewery that they make all their other fine smoked beers. Refreshing, complex, and very inviting! 

Aecht Schlenkerla Rauchbier Fastenbier (Lent Beer): From Ash Wednesday {Feb 8, 2005} through Easter Sunday {March 27, 2005} 40 days of ‘fasting” have been practiced by the Christian community since the 2nd century. Since the Middle Ages, many monasteries throughout Europe have reinforced this spirit of “lenting” by brewing stronger versions of their lager beer {bocks & doppelbocks} to ‘survive” these demanding 40 days {“liquida non frangunt ieunum” ie liquid food does not break the rule of fasting}.  To celebrate these very special 40 days of fasting Brewery Heller-Trum will provide us with a very special new UNFILTERED Aecht Schlenkerla Rauchbier FASTENBIER {“LENT BEER”}, This beer has a fantastic cloudy reddish brown hue and a subtle smoked nose.  It has a malty-sweet taste, with undertones of smokiness, and a full body.  The slight hop bitterness at the end makes you want to come back for more.  (6.0% ABV)

Aecht Schlenkerla Rauchbier Maerzen: a fantastic Smokebeer from Schlenkerla in Bamberg, Germany, Maerzen is a medium-strong, full-colored, malt-accented smoked lager especially associated with late September and the Oktoberfest. The name ‘Maerzen’ dates from the time when March was the last month in which brewing was possible, before the warm weather brought out the wild yeasts… March was the time when a big brew was made to be stored away as a supply for the summer; at the end of summer (September or October) any beer left in storage would be ceremonially consumed. Maerzen is also bottom-fermented and lagered for several weeks, using Schlenkerla’s own smoked malts—the resulting brew is a bit lighter, sweeter and less smoky than the Urbock but maintains the same full well-rounded, tasteful flavor.

Aecht Schlenkerla Rauchbier Maerzen: another tasty smoked beer from the Schlenkerla tavern/brewery in Bamberg, Germany, Aecht Schlenkerla Rauchbier (Original Schlenkerla Smokebeer) Maerzen is a medium-strong, full-colored, malt-accented smoked lager especially associated with late September and the Oktoberfest. It is made entirely from Schlenkerla’s own smoked malts, mashed by double decoction, hopped only once, is bottom fermented and matured for seven weeks and is unpasteurized…. A big smoky palate, aroma and flavor that lingers in a long finish. (5.4% ABV)

Aecht Schlenkerla Rauchbier Urbock:  this world famous tasty smoked bock beer from Bamberg, Germany is made with smoked malts, is bottom fermented and matured for at least eight weeks and is unpasteurized. A big smoky palate, aroma and flavor. (6.6%)

Aecht Schlenkerla Rauchbier Urbock: the world’s classic smoked beer still regards its home address as the Schlenkerla tavern in the middle of the old town in Bamberg, Germany—Schlenkerla is the proclaimed most productive, most visited, most original smoked beer source in Bamberg.  Aecht Schlenkerla Rauchbier (Original Schlenkerla Smokebeer) Urbock is a world famous smoked bock beer made with smoked malts (smoked from beechwood logs) and is bottom-fermented and matured for weeks in the deep rock lagering cellars of the brewery. Brewed for the “Strong Beer Season” (October to December), Urbock has a big smoky palate, aroma and flavor with a pleasant bitterness.

Aecht Schlenkerla Rauchbier Weizen: this unique and tasty smoked wheat beer imported from Bamberg, Germany is brewed with wheat and barley malts, Spalt hops, and top-fermenting Bavarian-style wheatbeer yeast, with only the barley grain actually being smoked. The result is a refreshing yet full-flavored, complex, smoky-tasting unfiltered ale with a nice subtle intertwining of banana, clove and vanilla flavors. (5.2%)

Aktien Edelausstich: a very special import from the Aktien Brauerei in Kaufbeuren, Bavaria (est. 1308). The term ‘Edelausstich’ (or ‘Premium Edel’) comes from the wine trade and denotes the cream of the crop. Such is this export-style Bavarian lager-- pale golden in color, crisp, full bodied, a bit spicy and thoroughly palatable. (5.8%)

Allagash 11th Anniversary Ale: from Rob Tod and the Allagash Brewing Company in Portland, Maine, comes this complex hazy cooper hued ale.  Rob Todd decided to use a champagne yeast for both the primary and secondary fermentations to create this complex yet bright ale. This beer was brewed with both Cascade and Northern Brewer hops and copious amounts of Belgian Aromatic Malt to achieve its vibrant garnet color and unique, malty palate. At a hefty 9% ABV, the alcohol in this brew is balanced by a light sweetness, a full-bodied mouth feel and a gentle, lingering hop character.

Allagash Curieux: not knowing what to do with the nice wood Jim Beam bourbon cask Brew Master Rob Tod and the Allagash guys finally emptied last Christmas, Rob decided to refill the cask with his tasty Tripel and let it sit for a few months. What was left absorbed in the cask kicked off a secondary fermentation of the Tripel… in turn, the Tripel picked up nice new notes of bourbon, vanilla and even coconut and was boosted to over 9.5% ABV. This is one of the few kegs outside the brewery… so try it whilst you can.

Allagash Double: Allagash’s hazy dark-amber, medium bodied Belgian-style ‘Dubbel’ ale…. The combination of seven different malts, a special sugar, and a Belgian yeast strain results in a hearty beer with a complex, malty taste and a remarkably clean finish. Like all Allagash brews, the Double is hand-crafted only in small batches. (7.6% ABV)

Allagash FOUR Ale: from Rob Tod and the Allagash Brewing Company (“New England’s Original Belgian Style Brewery”) in Portland, Maine, comes their brand new brew, Allagash FOUR Ale…. Four is a dark, deep amber, full bodied Belgian-style ‘Quadruple’ ale, which has undergone a total of four fermentations. Big, complex and malty. This marks the New York premiere of Allagash FOUR Ale, which is set for the official East Coast release (bottles only) on, of course, 04.04.04…. (10.0% ABV)
Allagash Grand Cru: from Rob Todd & the Allagash Brewing Company (“New England’s Original Belgian Style Brewery”) in Portland, Maine, comes Allagash Grand Cru, Allagash’s tasty winter-time seasonal, released in very limited quantity—a Belgian strong pale ale, deep-golden in color, with a full yet refined malty palate and gentle fruit & spice aroma.(7.8% ABV)

Allagash Interlude: from Rob Tod and the Allagash Brewing Company (“New England’s Original Belgian Style Brewery”) in Portland, Maine, comes their brand new brew…well actually this is just one of four very small kegs made.  To be honest with you I don’t think you’ll ever see this puppy again (but there is always hope).   This bright, dry ale has a beautifully active body.  The nose is a blend of subtle spices, citrus, earth and…yes…oak… The taste is a amazing blend of big malt notes, tart yeast texture, and drying finishes.  This is a huge gift from our friend Rob Tod…so enjoy!!!   (ABV Unknown)
Allagash Tripel (aged in red wine barrels): this big Belgian-style ‘Tripel’ ale from Allagash has been aged in a red wine barrel to add multiple layers of flavor…  This offering adds tones of tannins and oak to the layers of herbal notes, malt roundness and balancing dryness.  It makes this beer so drinkable and complex that you won’t know when to stop…but we would suggest you should eventually… (9.0% ABV)

Allagash Tripel [Aged in a Bourbon Cask]: not knowing what to do with the nice wood Jim Beam bourbon cask Brew Master Rob Tod and the Allagash guys finally emptied last Christmas, Rob decided to refill the cask with his tasty Tripel and let it sit for a few months. What was left absorbed in the cask kicked off a secondary fermentation of the Tripel… in turn, the Tripel picked up nice new notes of bourbon, vanilla and even coconut and was boosted to over 9.5% ABV. This is one of the few kegs outside the brewery… so try it whilst you can.

Allagash Tripel Reserve: from Rob Tod and the Allagash Brewing Company (“New England’s Original Belgian Style Brewery”) in Portland, Maine, arrives this award-winning Belgian-style ale. Hand-crafted only in small batches, the golden-colored tripel has a complex fruit and spice aroma, complimented by a full palate with hints of honey; a long, warm finish follows. (9.0%) 

Allagash Tripel: a big golden-hued Belgian-style ‘Tripel’ ale from Allagash that is marked by passion fruit and herbal notes in the aroma, with subtle suggestions of banana and honey surfacing from its deep and complex palate. The Tripel's finish is remarkably long and soothing. (9.0% ABV)

Allagash White: a fine interpretation of a traditional Belgian Wheat Beer. Brewed in small batches, Allagash White is unique and truly refreshing. Brewed with a generous portion of wheat and Allagash’s own special blend of spices, this beer is light and slightly cloudy in appearance, with a spicy aroma. Very drinkable and smooth any time of the year. (5.5% ABV)

Allgauer 1394 Export: the first record of brewing beer at the Allgauer Brauhaus (Kempten, Bavaria) dates back to the year 1394. Rupert von Bodeman, Prince Bishop of Kempten who reigned between the years 1678 until 1728 founded the Stiftsbraurei, a predecessor of the Brauhaus. Brewed first in 1994 to commemorate 600 years of brewing at Allgauer, “1394 Export” is a mildly hopped lager beer. Fresh, light in color with a dry finish. (4.7%)

Allgauer Bayrisch Hell: the first record of brewing beer at the Allgauer Brauhaus (Kempten, Bavaria) dates back to the year 1394. Rupert von Bodeman, Prince Bishop of Kempten who reigned between the years 1678 until 1728 founded the Stiftsbraurei, a predecessor of the Brauhaus. Bairisch Hell is the classic lager beer, as consumed in Germany from breakfast to bed time—a light-colored, bottom fermented ‘Vollbier” with a pleasant soft hop bitterness. (4.7%)

Allgauer Cambonator: a very special import from the Allgauer Brauhaus in Kempten, Bavaria, ‘Cambonator’ is a hearty dopplebock. First brewed in the year 1707 by the Stiftsbrauerei, this fine beer is rich and robust with lots of malt flavor, a well-balanced hops bitterness and a deep dark color. (7.2%)

Allgauer Oktoberfest: the first record of brewing beer at the Allgauer Brauhaus (Kempten, Bavaria) dates back to the year 1394…. Allgauer Oktoberfest is a traditional Festbier-style brew, bottom fermented, amber in color and with a full rounded flavor. Specially selected Tettnang hops and a heavier malted barley give this authentic German beer its smooth, easy drinking character. (5.5%)

Allgauer Winterfestival: The first record of brewing beer at the Allgauer Brauhaus (Kempten, Bavaria) dates back to the year 1394. Rupert von Bodeman, Prince Bishop of Kempten who reigned between the years 1678 until 1728 founded the Stiftsbraurei, a predecessor of the Brauhaus. “Winterfestival” is a hearty special seasonal lager brewed annually during the long, cold Winter months….