Hamiltons Tavern

Witbier
A Belgian Style ale that’s very pale and cloudy in appearance due it being unfiltered and the high level of wheat, and sometimes oats, that’s used in the mash. Always spiced, generally with coriander, orange peel and other odd ball spices or herbs in the back ground. The crispness and slight twang comes from the wheat and the lively level of carbonation. This is one style that many brewers in the US have taken a liking to and have done a very good job of staying to style. Sometimes served with a lemon, but if you truly want to enjoy the untainted subtleties of this style you’ll ask for yours without one.

Cider
No style info available

American Porter
Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to compliment the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.

American Double IPA
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!"

Zwickelbier
A rather old, rare, and unique German beer style, Kellerbiers are unfiltered and unpasteurized lagers that 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. Zwickel Bier is similar to a Keller, but not as pronounced.

Sour Ale
No style info available

Cider
No style info available

Vienna Lager
Named after the city in which it orginated, a traditional Vienna lager is brewed using a three step decoction boiling process. Munich, Pilsner, Vienna toasted and dextrin malts are used, as well wheat in some cases. Subtle hops, crisp, with residual sweetness. Although German in origin and rare these days, some classic examples come from Mexico, such as: Dos Equis and Negra Modelo. A result of late 19th century immigrant brewers from Austria.

American Porter
Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to compliment the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.

American IPA
A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style.

Irish Dry Stout
One of the most common stouts, Dry Irish Stout tend to have light-ish bodies to keep them on the highly drinkable side. They’re usually a lower carbonation brew and served on a nitro system for that creamy, masking effect. Bitterness comes from both roasted barley and a generous dose of hops, though the roasted character will be more noticeable. Examples of the style are, of course, the big three, Murphy’s, Beamish, and Guinness, however there are many American brewed Dry Stouts that are comparable, if not better.

Maibock / Helles Bock
The Maibock style of beer tends to be lighter in color than other Bock beers and often has a significant hop character with a noticeable alcohol around the same as a traditional Bock. Maibocks are customarily served in the spring and are oftentimes interrelated with spring festivals and celebrations more often in the month of May.

Irish Red Ale
A bit sweet, with a lightly hopped tea-like flavor, and an even dextrinous body, Irish Red Ales are easy to please. Look for well-rounded and blanced flavors, and a pleasant toasted malt character in many examples. A drying finish is common.

San Diego Pale Ale
No style info available

UnCommon
A beer fermented with lager yeast at ale temperature. New generation Steam beer.

Belgian Pale Ale
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. There’s a recent growing trend to make much more "hoppy" Pale Ales, to entice the US market and its hopheads. See De Ranke XX Bitter.

American Amber / Red Ale
Primarily a catch all for any beer less than a Dark Ale in color, ranging from amber (duh) to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. The range can run from a basic ale, to American brewers who brew faux-Oktoberfest style beers that are actually ales instead of lagers.

American Stout
Inspired from English & Irish Stouts, the American Stout is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew or adding coffee or chocolate to compliment the roasted flavors associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session stouts as well.

Double IPA
Take an India Pale Ale and feed it steroids, ergo the term Double IPA. Then give it the 'clear', ergo the Triple 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!"

Barrel Aged Blend
No style info available

American Pale Ale (APA) -FreshHop
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. Freshhop refers to hops put into the mash tun or boil kettle fresh from the fields. This exercise is done at the hop harvest and usually incorporates a much more floral bouquette and mellow hop bite.

Czech Pilsner
The birth of Pilsner beer can be traced back to its namesake, the ancient city of Plzen (or Pilsen) which is situated in the western half of the Czech Republic in what was once Czechoslovakia and previously part of the of Bohemian Kingdom. Pilsner beer was first brewed back in the 1840’s when the citizens, brewers and maltsters of Plzen formed a brewer’s guild and called it the People’s Brewery of Pilsen. The Czech Pilsner, or sometimes known as the Bohemian Pilsner, is light straw to golden color and crystal clear. Hops are very prevalent usually with a spicy bitterness and or a spicy floral flavor and aroma, notably one of the defining characteristics of the Saaz hop. Smooth and crisp with a clean malty palate, many are grassy. Some of the originals will show some archaic yeast characteristics similar to very mild buttery or fusel (rose like alcohol) flavors and aromas.

American Barley Wine
Despite its name, a Barleywine is very much a beer, albeit a very strong and often intense beer! In fact, it’s one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic. A brew of this strength and complexity can be a challenge to the palate. Expect anything from an amber to dark brown colored beer, with aromas ranging from intense fruits to intense hops. Body is typically thick, alcohol will definitely be perceived, and flavors can range from dominant fruits to palate smacking, resiny hops. English varieties are quite different from the American efforts, what sets them apart is usually the American versions are insanely hopped to make for a more bitter and hop flavored brew, typically using American high alpha oil hops. English version tend to be more rounded and balanced between malt and hops, with a slightly lower alcohol content, though this is not always the case. Most Barleywines can be cellared for years and typically age like wine.