The Ale House

An old German beer style from Leipzig, these unfiltered wheat beers are made with 50-60% malted wheat. Low hop bitterness and a complementary dryness and spice from the use of ground coriander seeds and a sharpness from the addition of salt.

• Omnipollo Bianca Mango Lassi, SWE 6.0%
• Stillwater Artisanal Ales Moneytree$, MD 4.6%

Like wine, beer has the capacity to age, evolve & develop complex new aromas and flavors. Through proper storage, beer will change incrementally. Certain styles age better than others, and here at The Ale House, we have carefully kept several beers for a short period, from 1 to 3 years.

• Brasserie St. Feuillien Tripel, v. 2013 BEL 8.5%
• Cisco Brewing Pechish Woods Wild Ale, v. 2013 MA 4.9%
• De Molen Hel & Verdoemenis RIS, v. 2013 BEL 10%
• Sebago Brewing Single Batch Barleywine, v. 2014 ME 11.1%
• Boulevard Whiskey Barrel Imperial Stout, v. 2014 MO 11%

The ‘hefe’ is a Bavarian beer in where a significant proportion of malted wheat is used in the brewing process. By German law, Weissbiers brewed in Germany must be top-fermented. The yeasts used produce unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. There will be a little hop bitterness and a moderate level of alcohol. The "hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance. Average alcohol by volume (abv) range: 4.0-7.0%

• Schneider Aventinus Weizenbock, GER 8.2%
• Spaten Franzikaner Hefeweizen, GER 5%

The strong ale is a very broad spectrum category which ranges from pale to dark. Strong pale ales will be pale to golden in color and have a high alcoholic character that can be hidden but is normally present. Hop and malt character can vary, most are fruity and quite hoppy. Dark strong ales will range from mahogany to black with lots of dried fruit flavors and a strong yeast presence with some spiciness. Typically dark strong ales will not have much if any noticeable bitterness but will exhibit some grassy floral hop aromas. Average alcohol by volume (abv) range: 7.0-25%

• Duvel Golden Strong Ale, BEL 8.5%
• Engenszel Gregorious AUS 9.7%
• Spencer Trappist MA 6.5%
• Le Trou du Diable La Grivoise de Noel, CAN 7.5%
• De Struise Tsjeeses Reserva BEL 10%
• Dark Horse BBA Scotty Karate, MI 9.75%
• Smuttynose Brewing Really Old Brown Dog, NH 11.10%
• Wild Beer Co Modus Vivendi, UK 7%

White ales are unfiltered and made with large portion of wheat malt giving them a cloudy appearance .These beers are spiced with coriander, orange peel and other oddball spices or herbs to give them extra depth. White ales pack loads of flavor into a low alcohol beer; the wheat, added spices and the dominant Belgian yeast are balanced to create the perfect refreshing warm weather beer. Average alcohol by volume (abv) range: 4.0-6.0%

• Kiuchi Brewery Hitachino Nest, JPN 5.5%

The IPA recalls a time when ales shipped from England to India were highly hopped to preserve the beer during the long journey. The result is a hop lover’s dream with a fruity aroma set off by a dry malt middle and long hop finish. Double IPA is open to the same interpretation as its sister style with more malt sweetness and more hops. Average alcohol by volume (abv) range: 5.5-12.0%

• Sixpoint Bengali Tiger IPA, NY 6.4%
• De Ranke XX Bitter, BEL 6.2%
• EvilTwin Citra Sunshine Slacker, NY 4.5%
• EvilTwin Molotov Lite, NY 8%
• Lord Hobo Steal This Can, MA 6.4%

Red ales tend to focus on malt but the hop character can range from mild to strong. Expect a balanced beer in the European versions with toasted malt characters and a light fruitiness; colors will range from amber to deep red hues. American versions tend to focus more heavily on the hops than the malt and will display many citrus and pine aromas. Average alcohol by volume (abv) range: 4.0-9.0%

• Against The Grain The Brown Note, KN 5%

Saison is French for ‘season’ and is the name originally given to pale ales brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium. Saison is a very complex style; many are very fruity and spicy in the aroma and flavor. The high fermentation temperature used creates fruity, peppery flavor and mild to moderate tartness. Well-made examples will be very dry with champagne like effervescence. Average alcohol by volume (abv) range: 5.0-8.0%

• Brasserie Dupont Saison, BEL 6.5%
• Engelszel Benno AUS 7.2%

Wild ales are beers brewed and fermented with similarities to the traditional Lambic beers. The style tends to be tart to sour, dry and musty. It is not unusual for fruits to be used during fermentation to add color and flavor. Expect surprises from this style because once the beer starts fermenting the brewer has very little if any control over the outcome. This will result in different beers profiles with every vintage. Average alcohol by volume (abv) range: 6.0-12%

• EvilTwin/Intangible Ales Sour Bikini, NY 3%
• Lost Abbey Red Poppy CA 5%
• Cascade Elderberry, OR 7.75%
• Cascade Cranberry, OR 7.0%
• Cascade Blueberry, OR 7.33%
• Cascade Strawberry, OR 7.39%
• Stillwater/Dugges Ale Syrligt, SWE 4.5%

Lambics are a very distinctive type of beer brewed only in the Pajottenland region of Belgium (southwest of Brussels) and in Brussels itself at the Cantillon Brewery and museum. Whole fruits are traditionally added after spontaneous fermentation has started. Kriek (cherries), Frambroise (raspberries), Peche (peach) and Cassis (black currant) are common fruits used producing subtle to intense fruit characters. Malt and hop characters are generally low to allow the fruit and wild yeast flavors to consume the palate. Average alcohol by volume (abv) range: 3.0-8.0%

• Lindemans Framboise, BEL 3.5%
• Oude Kriek Vieille, BEL 6.5%
• Mikkeller Spontanpeach, DEN 7.7%
• Hanssens Experimental Raspberry, BEL 6%

Stout is a dark beer made using a large portion of heavily roasted malt resulting in a beer with coffee, chocolate and caramel flavors. There are a number of variations including Irish stout, porter, Baltic porter, imperial stout. These variations tend to increase the abv, maltiness and how dark and robust the stout or porter is. The name porter was first used in 1721 to describe a beer which had been made with dark roasted malts. Variations of this beer later also became known as stout. The history and development of stout and porter are very much intertwined and breweries often bend the rules which define them. Average alcohol by volume (abv) range: 7.0-12.0%

• Ale Smith Speedway Stout, CA 12%
• Birrifico Del Ducato My Blueberry Nightmare, ITL 9.4%
• EvilTwin Ashtray Heart Smoked Porter, NY 8.9%
• Amager/Mikkeller Weasel Brunch DEN 10.7%
• Mystic Brewing Spectral Evidence, MA 12%
• Dogfish Head World Wide Stout DE 18.0%
• Boulevard Imperial Stout MO 11.8%
• Sebago Royal Tar ME 10.5%
• Dark Horse Brewing Plead the 5th, MI 11%
• Harviestoun Old Engine Oil Porter, UK 6%

• Ipswich Brewing Celia Saison, MA 6.5%
• Glutenberg IPA, CAN 6%
• Omission Lager, OR 4.6%
• Omission Pale Ale OR 5.8%

The Belgian Dubbel (also double) began as a Belgian Trappist beer name. The original Dubbel was a beer brewed in the Trappist Abbey of Westmalle in 1856. Westmalle Dubbel was imitated by breweries in Belgium and worldwide, leading to the emergence of a style. Dubbels are strong brown ales with understated bitterness, medium to full bodied, a pronounced fruitiness and malt character. Average alcohol by volume (abv) range: 7.0-9.0%

• Trappist Rochefort 6, BEL 7.5%
• Chimay Trappist Red, BEL 7%
• St. Bernardus Prior 8, BEL 8%

The name "Tripel" actually stems from part of the brewing process in which brewers use up to three times the amount of malt than a standard abbey single. Tripels are bright yellow to gold in color with very little if any dark malt used. The flavor is complex and fruity with a sweet finish and pronounced Belgian yeast. Some examples can be quite bitter but generally tripels are not hop driven. Average alcohol by volume (abv) range: 8.0-12.0%

• Unibroue La Fin Du Monde, CAN 9%
• Orval Trappist, BEL 6.9%
• Achel Blonde, BEL 8%
• Chimay Trappist White BEL 8.0%

The ‘Quad’ is a type of strong ale brewed in the Belgian style though very few Belgian breweries use the term. In other countries particularly the United States 'quadrupel' or 'quad' refers to a strong style of dark ale with a characteristic spicy, ripe fruit flavor. Quadrupel is dark and full bodied with a rich malty palate you will find them anywhere from dry to semi sweet. These beers are typically made with caramelized Belgian candi sugar not malt to add color, keep the body light and increase the alcohol content. Average alcohol by volume (abv) range: 9.0-14.0%

• Trappist Rochefort 8, BEL 8.5%
• Trappist Rochefort 10, BEL 11.3%
• Chimay Trappist Blue, BEL 9%
• St. Bernardus ABT 12, BEL 10%
• Kasteel Barista Chocolate Quad, BEL 11%

Lager, German for storage, is a type of beer made from malted barley that is bottom-fermented and brewed/stored at low temperatures. Most lagers are of pale to medium color with high carbonation and medium to high hop flavor. Pale lager is the most widely-consumed and commercially available style of beer in the world. Pilsner, Bock, Dortmunder Export and Märzen are all styles of lager. There are also dark lagers such as Dunkel and Schwarzbier that contain a touch of roasted malt. Average alcohol by volume (abv) range: 4.0-6.0%

• Stella Artois, BEL 5%
• Heineken, HOL 5%
• Sam Adams Boston Lager, MA 4.75%
• Jacks Abby House Lager, MA 5.2%
• Corona Pale Lager, MEX 4.6%
• Budweiser, MO 5%
• Bud Light, MO 4.2%
• Coors Light, CO 4.2%
• Miller Light, WI 4.2%
• Michelob Ultra, CO 4.2%
• Sam Adams Light, MA 4.2%
• Amstel Light, HOL 3.5%
• Corona Light, MEX 3%

Mead, also called honey wine, is an alcoholic beverage that is produced by fermenting a solution of honey and water. Depending on local traditions and specific recipes it may be flavored with spices, fruit, or hops (which produce a bitter, beer-like flavor). Mead is made in many different ways it can be still, carbonated or sparkling and ranges from dry to sweet. Mead is known from many sources of ancient history throughout Europe, Africa and Asia although archaeological evidence of it is ambiguous. Its origins are lost in prehistory. "It can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil.”

• Sap House Meadery Sugar Maple, NH 13.8%
• Moonlight Meadery Coffee in Bed, NH 16.7%

• Magner’s, IRE 4.5%
• Magner’s Pear, IRE 4.5%
• Downeast Cider Original, MA 5.1%
• Downeast Cider Cranberry Blend, MA 4.9%
• Blackthorn, ENG 6%
• Crispin Browns Lane Cider, UK 5.8%