Beer Info FAQ

Typical wheat-accented brews are German weissbier (also known as hefeweizen or weizenbier), which must contain at least 50% wheat malt by law; German Berliner weisse, a sour, sparkling ale, whose wheat malt portion rarely exceeds 30%; and the more modern “American wheat beer,” which usually contains 10% to 35% malted

Characterized by floral, fruity, citrus-like, piney, resinous American hops, the American pale ale is a medium-bodied beer with low to medium caramel, and carries with it a toasted maltiness.

NE IPAs are less bitter than your typical IPA. They're juicy and extremely flavorful with strong notes of tropical fruit, mango, pineapple, papaya, orange zest, and peaches. They're heavily hopped but not that bitter.

Common flavor descriptors for British hop varieties include herbal, earthy, and green tea. American hops exhibit a wide range of different hop flavors including citrus (grapefruit, tangerine, etc.), tropical fruit (pineapple, mango, papaya, guava, etc.), piney/resiny, and onion/garlic.

Clove and banana aromas are examples of “esters,” a fermentation byproduct that appears in both ales and lagers, but ales tend to produce more. One reason is that ale yeast typically ferments at a higher temperature than lager yeast, between 60–75 ºF.

A New England IPA is a style of American IPA that features an intense, tropical fruit centric, hop aroma and flavour. It's heavily dry hopped to the point of being hazy and has a fuller body, smoother flavour, and less perceived bitterness than typical IPAs.

Brix scale