Big Beer List

Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits. The initial taste is sweetly sinful. Beer and chocolate trapped into one single glass, a liquid milky draught with a backbone of bitter malt. The alcohol warms the throat and, in the finish, you will pick up traces of cloves, citrus, orange and mocha. The heaviest of the Rochefort beers, the 10 is a quadrupel style beer and can be recognized by its blue label.

Rochefort 6 (red cap, brown beer, 7.5% ABV). Reddish colour, brewed only about once per year, representing approximately 1% of total beer production. This beer begins with a density of 16.5º Plato is 7.5% ABV. “Rochefort 6” is the oldest Rochefort Trappist beer, and was brewed empirically until the end of the Second World War. Until 1958, this was the only Rochefort beer that was bottled in both 33 cc bottles and 75 cc bottles. It has a strong malt taste and is slightly bitter.

Originally called "Spécial," Rochefort 8 dates to the mid-1950s. The name comes from the original gravity in "Belgian degrees." Deep brown color; the flavor is vigorous and complex, with firm body to support the strength. The aroma has elusive notes of fresh fruit, spice, leather, and figs. ABV 9.2 IBU 22

Brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan’s Upper Peninsula, this IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter. Perfectly balanced with a malt backbone and combined with the signature fruity aromas of Bell's house yeast, this beer is remarkably drinkable and well suited for adventures everywhere.

Named Cinq Cents in 75 cl (25.4 fl.oz.) bottles, this beer, with its typical golden color, slightly hazy appearance and fine head, is especially characterized by its aroma which results from an agreeable combination of fresh hops and yeast. It was first brewed by the monks of Chimay at Scourmont Abbey in 1966. Above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma.

The Chimay Blue Cap, baptized "Grande Reserve" in 750 ml bottles is a dark Trappist beer with a powerful aroma, the complex flavor of which improves across the years. It was first brewed as a Christmas beer by the monks of Scourmont Abbey in 1956. This authentic Belgian beer, whose tinge of fresh yeast is associated with a light rosy flowery touch, is particularly pleasant. Its aroma, perceived as one enjoys it, only accents the delightful sensations revealed by the odor, all revealing a light but agreeable caramelized note. It is ideally served at cellar temperature (10 to 12°C).

Black ale with aromas and flavours of vanilla, dark chocolate, bourbon and roasted malt. The vanilla and cocoa marry nicely, without out-competing each other, to produce a surprisingly well balanced beer. This beer is mildly hoppy, but the cocoa introduces a touch of bitterness. Its colour may be intimidating, but it is a very smooth beer within reach of most beer drinkers. This highly appreciated dessert beer is brewed with organic fair-trade cocoa and first rate vanilla beans.

NOTE: The ABV-value of this beer varies, in the United States 6.9% is used. The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. It is 6.2% ABV. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used. What’s special about Orval’s beer is that hops are added at two different stages of the production process. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. Later, in the storage cellars, hops are once again added. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster. In the tasting room, Orval’s beer and cheese make a really good pair: the unique shape of the bottle and the glass, the design of the label, the coasters and other publicity materials – it’s all a legacy from the early 1930’s.

Duchesse de Bourgogne from Brouwerij Verhaeghe is the traditional Flemish red ale. This refreshing ale is matured in oak casks; smooth with a rich texture and interplay of passion fruit, and chocolate, and a long, dry and acidic finish. After the first and secondary fermentation, the beer goes for maturation into the oak barrels for 18 months. The final product is a blend of younger 8 months old beer with 18 months old beer. The average age of the Duchesse de Bourgogne before being bottled is 12 months.

Was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.

Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol. Apart from pure spring water, which is the main ingredient of beer, barley is the most important raw material. Barley must germinate for five days in the malt house, after which malt remains. The colour of the malt and as a consequence also of the beer is determined by the temperature. Duvel obtains its typical bitterness by adding various varieties of aromatic Slovenian and Czech hops. We use only exclusive hops that are renowned for their constant, outstanding quality. Duvel ferments for the first time in tanks at 20 to 26°C. The brewer uses his own culture for this. The original yeast strain, which Victor Moortgat himself selected in the 1920’s, originates from Scotland. After maturing in storage tanks in which the beer is cooled down to -2°C, the drink is ready for bottling. Thanks to the addition of extra sugars and yeast, the beer ferments again in the bottle. This occurs in warm cellars (24°C) and takes two weeks. Then the beer is moved to cold cellars, where it continues to mature and stabilise for a further six weeks. This extra long maturation period is unique and contributes to the refined flavour and pure taste of Duvel.

Duvel Single is a 6.8% ABV draught variant of Belgium's best-selling specialty ale Duvel 8.5% ABV. The Single Fermentation refers to the fact that it undergoes just one fermentation process. This gives it a gentle hoppiness, a mild aroma, and a subtle, fruity bite. Brewery Staff at Duvel Moortgat have enjoyed Duvel Single Fermentation 6.8% for decades and have traditionally cold filtered a small portion of this beer for sale, at a few select locations in Belgium, and more widely in the UK and USA. Commercial description: Created by the Moortgat family, bottled Duvel is one of Belgium’s favorite ales. The secret of its success lies in using only best-quality ingredients, and in the well-balanced, very specific, complex brewing and refermentation process that takes over 90 days. After brewing and first fermentation – which takes about 30 days – the beer is tasted by the brewmaster and his staff. At this stage this beer is called “single-fermented.” Typical Duvel flavors and aromas are already emerging, but the beer is lower in alcohol and carbonation, and the taste is slightly lighter and crisper.

Reformulated 5.10.17 A re-imagined dry hopped pilsner that showcases Louisiana grown rice and American hops. This is the new face of American Lager – crisp, assertive, and uniquely Southern.

A delicious lager with just the right amount of fruit notes and a clean, dry finish.

Cloud Hopping is our fluffy double dry hopped Hazy IPA. Brewed with barley, oats and white wheat. Hopped at a rate of five pound per barrel Citra, Galaxy and Citra Cryo.

A non-alcoholic, full-flavored IPA, dry-hopped with Mosaic & Citra hops. This confounding creation uses the same ingredients found in our highly-balanced IPAs (hops, malt, yeast & water), and thus the same deliciousness, but brewed without the ceremonial fez & ancient incantations that normally take it over the edge.

POUR HARD! Dark & delicious, America’s milk stout will change your perception about what a stout can be. Pouring hard out of the bottle, Milk Stout Nitro cascades beautifully, building a tight, thick head like hard whipped cream. The aroma is of brown sugar and vanilla cream, with hints of roasted coffee. The pillowy head coats your upper lip and its creaminess entices your palate. Initial roasty, mocha flavors rise up, with slight hop & roast bitterness in the finish. The rest is pure bless of milk chocolate fullness. Famous for their Nitro series, Left Hand Brewing was the first craft brewery to release a bottled nitrogenated beer. For the best experience, pour hard at 180 degrees into a 16oz glass. Different gas, different pour. Cheers! #PourHard

A fine brown color topped by a cappuccino colored head. The aroma is vanilla, burnt almonds, and coffee with a high level of acidity. The taste reveals lots of dry dark chocolate, vanilla and clean cacao with an impression of fresh wet soil and a very dry finish.

Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish.

Dry-hopped, unfiltered lager with 100% German malt and Tettnang and Saphir hops. Brewed for our friends at Edgewild.

This version of Black Is Beautiful, in collaboration with The Atlanta Podcast and Atlanta Beer Gang, is tiramisu inspired with subtle notes of cocoa, coffee and vanilla to showcase the recipe by Weathered Souls Brewing Co. 20% of the proceeds go to SONG Atlanta.

Round two on our interpretation of a dessert classic. Decadent Mousse Volume 2 is a medium-high bodied imperial milk stout with Honduran cocoa nibs and orange peel, to create a perfect embodiment of a chocolate covered orange. Silky and mousse like in mouthfeel but sweet and enough to want to go back for seconds of this decadent treat!

Our most popular beer, Sierra Nevada Pale Ale is a delightful interpretation of a classic style. It has a deep amber color and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavor.

205 was created as a love letter to Birmingham for voting us Best Brewery. With a simple, dialed-in grain bill and the accompaniment of a generous dry hop of 100% fresh Citra hops, 205 is everything we wanted and more in a pale ale. This beer explodes with aromas and flavors of juicy white peaches, ripe pineapple puree, fresh key lime peel zest and the slightest touch of grapefruit pith, all rounding out with a lite and crisp, low resin bitterness. It's why the term "crushable" exists.

Double Dry-Hopped DIPA with Kohatu and Strata Hops.

This is the first in the Panta Rhei series, created by Trois Dames brewer, Jordan Keeper. Panta Rhei refers to the philosopher Heraclitus’ idea that everything flows or that the only constant in the world is change. These beers are ever evolving in barrels, bottles, and kegs. This beer is an adaptation of a Flanders Red with an addition of a small amount of sage. It was fermented and aged in oak for 11 months.

Brewed with 15% of Chasselas must. It’s thanks to Raphael’s friendship with Nicolas Pittet and Pierre-Alain Dutoit, winemakers from Lavaux/Vaud, that the L’Amoureuse beers were born. They’re real hybrids – born of a combination of dry saison and the freshly-squeezed juice of local grapes, blended and fermented together. The result is a relatively dry beer with a light, fruity, vinous nose. Unfiltered, unpasteurized and refermented in the bottle, L’Amoureuse will continue to evolve and grow more acidic over time, thanks to the wild yeasts that occur naturally on the grape skins.” La bière du vigneron. Un assemblage d’eau, de moût de Chasselas de Lavaux, de malt d’orge, de blé, de fleurs de houblon et de levures.

Ale brewed with grapes. Borrow vigneronne aux raisins de Garanoir.

(White of Chambly) was the first bottle refermented ale produced by Unibroue. It is brewed from a blend of pale barley malt, wheat malt and unmalted wheat, to which we blend selected spices and hops. Blanche de Chambly is only partially filtered, retaining its natural cloud of yeast that is characteristic of the original white ales brewed during the Middle Ages. We recommend this remarkably refreshing

The end of the world. The excellence of triple fermentation through a blend of special yeasts gives this malt beverage an exquisitely robust flavor of exceptional refinement. Brewed since February 1994

Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits. The initial taste is sweetly sinful. Beer and chocolate trapped into one single glass, a liquid milky draught with a backbone of bitter malt. The alcohol warms the throat and, in the finish, you will pick up traces of cloves, citrus, orange and mocha. The heaviest of the Rochefort beers, the 10 is a quadrupel style beer and can be recognized by its blue label.

Rochefort 6 (red cap, brown beer, 7.5% ABV). Reddish colour, brewed only about once per year, representing approximately 1% of total beer production. This beer begins with a density of 16.5º Plato is 7.5% ABV. “Rochefort 6” is the oldest Rochefort Trappist beer, and was brewed empirically until the end of the Second World War. Until 1958, this was the only Rochefort beer that was bottled in both 33 cc bottles and 75 cc bottles. It has a strong malt taste and is slightly bitter.

Originally called "Spécial," Rochefort 8 dates to the mid-1950s. The name comes from the original gravity in "Belgian degrees." Deep brown color; the flavor is vigorous and complex, with firm body to support the strength. The aroma has elusive notes of fresh fruit, spice, leather, and figs. ABV 9.2 IBU 22

Brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan’s Upper Peninsula, this IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter. Perfectly balanced with a malt backbone and combined with the signature fruity aromas of Bell's house yeast, this beer is remarkably drinkable and well suited for adventures everywhere.

Named Cinq Cents in 75 cl (25.4 fl.oz.) bottles, this beer, with its typical golden color, slightly hazy appearance and fine head, is especially characterized by its aroma which results from an agreeable combination of fresh hops and yeast. It was first brewed by the monks of Chimay at Scourmont Abbey in 1966. Above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma.

The Chimay Blue Cap, baptized "Grande Reserve" in 750 ml bottles is a dark Trappist beer with a powerful aroma, the complex flavor of which improves across the years. It was first brewed as a Christmas beer by the monks of Scourmont Abbey in 1956. This authentic Belgian beer, whose tinge of fresh yeast is associated with a light rosy flowery touch, is particularly pleasant. Its aroma, perceived as one enjoys it, only accents the delightful sensations revealed by the odor, all revealing a light but agreeable caramelized note. It is ideally served at cellar temperature (10 to 12°C).

Black ale with aromas and flavours of vanilla, dark chocolate, bourbon and roasted malt. The vanilla and cocoa marry nicely, without out-competing each other, to produce a surprisingly well balanced beer. This beer is mildly hoppy, but the cocoa introduces a touch of bitterness. Its colour may be intimidating, but it is a very smooth beer within reach of most beer drinkers. This highly appreciated dessert beer is brewed with organic fair-trade cocoa and first rate vanilla beans.

NOTE: The ABV-value of this beer varies, in the United States 6.9% is used. The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. It is 6.2% ABV. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used. What’s special about Orval’s beer is that hops are added at two different stages of the production process. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. Later, in the storage cellars, hops are once again added. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster. In the tasting room, Orval’s beer and cheese make a really good pair: the unique shape of the bottle and the glass, the design of the label, the coasters and other publicity materials – it’s all a legacy from the early 1930’s.

Duchesse de Bourgogne from Brouwerij Verhaeghe is the traditional Flemish red ale. This refreshing ale is matured in oak casks; smooth with a rich texture and interplay of passion fruit, and chocolate, and a long, dry and acidic finish. After the first and secondary fermentation, the beer goes for maturation into the oak barrels for 18 months. The final product is a blend of younger 8 months old beer with 18 months old beer. The average age of the Duchesse de Bourgogne before being bottled is 12 months.

Was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.

Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol. Apart from pure spring water, which is the main ingredient of beer, barley is the most important raw material. Barley must germinate for five days in the malt house, after which malt remains. The colour of the malt and as a consequence also of the beer is determined by the temperature. Duvel obtains its typical bitterness by adding various varieties of aromatic Slovenian and Czech hops. We use only exclusive hops that are renowned for their constant, outstanding quality. Duvel ferments for the first time in tanks at 20 to 26°C. The brewer uses his own culture for this. The original yeast strain, which Victor Moortgat himself selected in the 1920’s, originates from Scotland. After maturing in storage tanks in which the beer is cooled down to -2°C, the drink is ready for bottling. Thanks to the addition of extra sugars and yeast, the beer ferments again in the bottle. This occurs in warm cellars (24°C) and takes two weeks. Then the beer is moved to cold cellars, where it continues to mature and stabilise for a further six weeks. This extra long maturation period is unique and contributes to the refined flavour and pure taste of Duvel.

Duvel Single is a 6.8% ABV draught variant of Belgium's best-selling specialty ale Duvel 8.5% ABV. The Single Fermentation refers to the fact that it undergoes just one fermentation process. This gives it a gentle hoppiness, a mild aroma, and a subtle, fruity bite. Brewery Staff at Duvel Moortgat have enjoyed Duvel Single Fermentation 6.8% for decades and have traditionally cold filtered a small portion of this beer for sale, at a few select locations in Belgium, and more widely in the UK and USA. Commercial description: Created by the Moortgat family, bottled Duvel is one of Belgium’s favorite ales. The secret of its success lies in using only best-quality ingredients, and in the well-balanced, very specific, complex brewing and refermentation process that takes over 90 days. After brewing and first fermentation – which takes about 30 days – the beer is tasted by the brewmaster and his staff. At this stage this beer is called “single-fermented.” Typical Duvel flavors and aromas are already emerging, but the beer is lower in alcohol and carbonation, and the taste is slightly lighter and crisper.

Reformulated 5.10.17 A re-imagined dry hopped pilsner that showcases Louisiana grown rice and American hops. This is the new face of American Lager – crisp, assertive, and uniquely Southern.

A delicious lager with just the right amount of fruit notes and a clean, dry finish.

Cloud Hopping is our fluffy double dry hopped Hazy IPA. Brewed with barley, oats and white wheat. Hopped at a rate of five pound per barrel Citra, Galaxy and Citra Cryo.

A non-alcoholic, full-flavored IPA, dry-hopped with Mosaic & Citra hops. This confounding creation uses the same ingredients found in our highly-balanced IPAs (hops, malt, yeast & water), and thus the same deliciousness, but brewed without the ceremonial fez & ancient incantations that normally take it over the edge.

POUR HARD! Dark & delicious, America’s milk stout will change your perception about what a stout can be. Pouring hard out of the bottle, Milk Stout Nitro cascades beautifully, building a tight, thick head like hard whipped cream. The aroma is of brown sugar and vanilla cream, with hints of roasted coffee. The pillowy head coats your upper lip and its creaminess entices your palate. Initial roasty, mocha flavors rise up, with slight hop & roast bitterness in the finish. The rest is pure bless of milk chocolate fullness. Famous for their Nitro series, Left Hand Brewing was the first craft brewery to release a bottled nitrogenated beer. For the best experience, pour hard at 180 degrees into a 16oz glass. Different gas, different pour. Cheers! #PourHard

A fine brown color topped by a cappuccino colored head. The aroma is vanilla, burnt almonds, and coffee with a high level of acidity. The taste reveals lots of dry dark chocolate, vanilla and clean cacao with an impression of fresh wet soil and a very dry finish.

Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish.

Dry-hopped, unfiltered lager with 100% German malt and Tettnang and Saphir hops. Brewed for our friends at Edgewild.

This version of Black Is Beautiful, in collaboration with The Atlanta Podcast and Atlanta Beer Gang, is tiramisu inspired with subtle notes of cocoa, coffee and vanilla to showcase the recipe by Weathered Souls Brewing Co. 20% of the proceeds go to SONG Atlanta.

Round two on our interpretation of a dessert classic. Decadent Mousse Volume 2 is a medium-high bodied imperial milk stout with Honduran cocoa nibs and orange peel, to create a perfect embodiment of a chocolate covered orange. Silky and mousse like in mouthfeel but sweet and enough to want to go back for seconds of this decadent treat!

Our most popular beer, Sierra Nevada Pale Ale is a delightful interpretation of a classic style. It has a deep amber color and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavor.

205 was created as a love letter to Birmingham for voting us Best Brewery. With a simple, dialed-in grain bill and the accompaniment of a generous dry hop of 100% fresh Citra hops, 205 is everything we wanted and more in a pale ale. This beer explodes with aromas and flavors of juicy white peaches, ripe pineapple puree, fresh key lime peel zest and the slightest touch of grapefruit pith, all rounding out with a lite and crisp, low resin bitterness. It's why the term "crushable" exists.

Double Dry-Hopped DIPA with Kohatu and Strata Hops.

This is the first in the Panta Rhei series, created by Trois Dames brewer, Jordan Keeper. Panta Rhei refers to the philosopher Heraclitus’ idea that everything flows or that the only constant in the world is change. These beers are ever evolving in barrels, bottles, and kegs. This beer is an adaptation of a Flanders Red with an addition of a small amount of sage. It was fermented and aged in oak for 11 months.

Brewed with 15% of Chasselas must. It’s thanks to Raphael’s friendship with Nicolas Pittet and Pierre-Alain Dutoit, winemakers from Lavaux/Vaud, that the L’Amoureuse beers were born. They’re real hybrids – born of a combination of dry saison and the freshly-squeezed juice of local grapes, blended and fermented together. The result is a relatively dry beer with a light, fruity, vinous nose. Unfiltered, unpasteurized and refermented in the bottle, L’Amoureuse will continue to evolve and grow more acidic over time, thanks to the wild yeasts that occur naturally on the grape skins.” La bière du vigneron. Un assemblage d’eau, de moût de Chasselas de Lavaux, de malt d’orge, de blé, de fleurs de houblon et de levures.

Ale brewed with grapes. Borrow vigneronne aux raisins de Garanoir.

(White of Chambly) was the first bottle refermented ale produced by Unibroue. It is brewed from a blend of pale barley malt, wheat malt and unmalted wheat, to which we blend selected spices and hops. Blanche de Chambly is only partially filtered, retaining its natural cloud of yeast that is characteristic of the original white ales brewed during the Middle Ages. We recommend this remarkably refreshing

The end of the world. The excellence of triple fermentation through a blend of special yeasts gives this malt beverage an exquisitely robust flavor of exceptional refinement. Brewed since February 1994

Originally called "Spécial," Rochefort 8 dates to the mid-1950s. The name comes from the original gravity in "Belgian degrees." Deep brown color; the flavor is vigorous and complex, with firm body to support the strength. The aroma has elusive notes of fresh fruit, spice, leather, and figs. ABV 9.2 IBU 22

Brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan’s Upper Peninsula, this IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter. Perfectly balanced with a malt backbone and combined with the signature fruity aromas of Bell's house yeast, this beer is remarkably drinkable and well suited for adventures everywhere.

Named Cinq Cents in 75 cl (25.4 fl.oz.) bottles, this beer, with its typical golden color, slightly hazy appearance and fine head, is especially characterized by its aroma which results from an agreeable combination of fresh hops and yeast. It was first brewed by the monks of Chimay at Scourmont Abbey in 1966. Above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma.

The Chimay Blue Cap, baptized "Grande Reserve" in 750 ml bottles is a dark Trappist beer with a powerful aroma, the complex flavor of which improves across the years. It was first brewed as a Christmas beer by the monks of Scourmont Abbey in 1956. This authentic Belgian beer, whose tinge of fresh yeast is associated with a light rosy flowery touch, is particularly pleasant. Its aroma, perceived as one enjoys it, only accents the delightful sensations revealed by the odor, all revealing a light but agreeable caramelized note. It is ideally served at cellar temperature (10 to 12°C).

Black ale with aromas and flavours of vanilla, dark chocolate, bourbon and roasted malt. The vanilla and cocoa marry nicely, without out-competing each other, to produce a surprisingly well balanced beer. This beer is mildly hoppy, but the cocoa introduces a touch of bitterness. Its colour may be intimidating, but it is a very smooth beer within reach of most beer drinkers. This highly appreciated dessert beer is brewed with organic fair-trade cocoa and first rate vanilla beans.

NOTE: The ABV-value of this beer varies, in the United States 6.9% is used. The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. It is 6.2% ABV. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used. What’s special about Orval’s beer is that hops are added at two different stages of the production process. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. Later, in the storage cellars, hops are once again added. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster. In the tasting room, Orval’s beer and cheese make a really good pair: the unique shape of the bottle and the glass, the design of the label, the coasters and other publicity materials – it’s all a legacy from the early 1930’s.

Duchesse de Bourgogne from Brouwerij Verhaeghe is the traditional Flemish red ale. This refreshing ale is matured in oak casks; smooth with a rich texture and interplay of passion fruit, and chocolate, and a long, dry and acidic finish. After the first and secondary fermentation, the beer goes for maturation into the oak barrels for 18 months. The final product is a blend of younger 8 months old beer with 18 months old beer. The average age of the Duchesse de Bourgogne before being bottled is 12 months.

Was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.

Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol. Apart from pure spring water, which is the main ingredient of beer, barley is the most important raw material. Barley must germinate for five days in the malt house, after which malt remains. The colour of the malt and as a consequence also of the beer is determined by the temperature. Duvel obtains its typical bitterness by adding various varieties of aromatic Slovenian and Czech hops. We use only exclusive hops that are renowned for their constant, outstanding quality. Duvel ferments for the first time in tanks at 20 to 26°C. The brewer uses his own culture for this. The original yeast strain, which Victor Moortgat himself selected in the 1920’s, originates from Scotland. After maturing in storage tanks in which the beer is cooled down to -2°C, the drink is ready for bottling. Thanks to the addition of extra sugars and yeast, the beer ferments again in the bottle. This occurs in warm cellars (24°C) and takes two weeks. Then the beer is moved to cold cellars, where it continues to mature and stabilise for a further six weeks. This extra long maturation period is unique and contributes to the refined flavour and pure taste of Duvel.

Duvel Single is a 6.8% ABV draught variant of Belgium's best-selling specialty ale Duvel 8.5% ABV. The Single Fermentation refers to the fact that it undergoes just one fermentation process. This gives it a gentle hoppiness, a mild aroma, and a subtle, fruity bite. Brewery Staff at Duvel Moortgat have enjoyed Duvel Single Fermentation 6.8% for decades and have traditionally cold filtered a small portion of this beer for sale, at a few select locations in Belgium, and more widely in the UK and USA. Commercial description: Created by the Moortgat family, bottled Duvel is one of Belgium’s favorite ales. The secret of its success lies in using only best-quality ingredients, and in the well-balanced, very specific, complex brewing and refermentation process that takes over 90 days. After brewing and first fermentation – which takes about 30 days – the beer is tasted by the brewmaster and his staff. At this stage this beer is called “single-fermented.” Typical Duvel flavors and aromas are already emerging, but the beer is lower in alcohol and carbonation, and the taste is slightly lighter and crisper.

Reformulated 5.10.17 A re-imagined dry hopped pilsner that showcases Louisiana grown rice and American hops. This is the new face of American Lager – crisp, assertive, and uniquely Southern.

A delicious lager with just the right amount of fruit notes and a clean, dry finish.

Cloud Hopping is our fluffy double dry hopped Hazy IPA. Brewed with barley, oats and white wheat. Hopped at a rate of five pound per barrel Citra, Galaxy and Citra Cryo.

A non-alcoholic, full-flavored IPA, dry-hopped with Mosaic & Citra hops. This confounding creation uses the same ingredients found in our highly-balanced IPAs (hops, malt, yeast & water), and thus the same deliciousness, but brewed without the ceremonial fez & ancient incantations that normally take it over the edge.

POUR HARD! Dark & delicious, America’s milk stout will change your perception about what a stout can be. Pouring hard out of the bottle, Milk Stout Nitro cascades beautifully, building a tight, thick head like hard whipped cream. The aroma is of brown sugar and vanilla cream, with hints of roasted coffee. The pillowy head coats your upper lip and its creaminess entices your palate. Initial roasty, mocha flavors rise up, with slight hop & roast bitterness in the finish. The rest is pure bless of milk chocolate fullness. Famous for their Nitro series, Left Hand Brewing was the first craft brewery to release a bottled nitrogenated beer. For the best experience, pour hard at 180 degrees into a 16oz glass. Different gas, different pour. Cheers! #PourHard

A fine brown color topped by a cappuccino colored head. The aroma is vanilla, burnt almonds, and coffee with a high level of acidity. The taste reveals lots of dry dark chocolate, vanilla and clean cacao with an impression of fresh wet soil and a very dry finish.

Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish.

Dry-hopped, unfiltered lager with 100% German malt and Tettnang and Saphir hops. Brewed for our friends at Edgewild.

This version of Black Is Beautiful, in collaboration with The Atlanta Podcast and Atlanta Beer Gang, is tiramisu inspired with subtle notes of cocoa, coffee and vanilla to showcase the recipe by Weathered Souls Brewing Co. 20% of the proceeds go to SONG Atlanta.

Round two on our interpretation of a dessert classic. Decadent Mousse Volume 2 is a medium-high bodied imperial milk stout with Honduran cocoa nibs and orange peel, to create a perfect embodiment of a chocolate covered orange. Silky and mousse like in mouthfeel but sweet and enough to want to go back for seconds of this decadent treat!

Our most popular beer, Sierra Nevada Pale Ale is a delightful interpretation of a classic style. It has a deep amber color and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavor.

205 was created as a love letter to Birmingham for voting us Best Brewery. With a simple, dialed-in grain bill and the accompaniment of a generous dry hop of 100% fresh Citra hops, 205 is everything we wanted and more in a pale ale. This beer explodes with aromas and flavors of juicy white peaches, ripe pineapple puree, fresh key lime peel zest and the slightest touch of grapefruit pith, all rounding out with a lite and crisp, low resin bitterness. It's why the term "crushable" exists.

Double Dry-Hopped DIPA with Kohatu and Strata Hops.

This is the first in the Panta Rhei series, created by Trois Dames brewer, Jordan Keeper. Panta Rhei refers to the philosopher Heraclitus’ idea that everything flows or that the only constant in the world is change. These beers are ever evolving in barrels, bottles, and kegs. This beer is an adaptation of a Flanders Red with an addition of a small amount of sage. It was fermented and aged in oak for 11 months.

Brewed with 15% of Chasselas must. It’s thanks to Raphael’s friendship with Nicolas Pittet and Pierre-Alain Dutoit, winemakers from Lavaux/Vaud, that the L’Amoureuse beers were born. They’re real hybrids – born of a combination of dry saison and the freshly-squeezed juice of local grapes, blended and fermented together. The result is a relatively dry beer with a light, fruity, vinous nose. Unfiltered, unpasteurized and refermented in the bottle, L’Amoureuse will continue to evolve and grow more acidic over time, thanks to the wild yeasts that occur naturally on the grape skins.” La bière du vigneron. Un assemblage d’eau, de moût de Chasselas de Lavaux, de malt d’orge, de blé, de fleurs de houblon et de levures.

Ale brewed with grapes. Borrow vigneronne aux raisins de Garanoir.

(White of Chambly) was the first bottle refermented ale produced by Unibroue. It is brewed from a blend of pale barley malt, wheat malt and unmalted wheat, to which we blend selected spices and hops. Blanche de Chambly is only partially filtered, retaining its natural cloud of yeast that is characteristic of the original white ales brewed during the Middle Ages. We recommend this remarkably refreshing

The end of the world. The excellence of triple fermentation through a blend of special yeasts gives this malt beverage an exquisitely robust flavor of exceptional refinement. Brewed since February 1994

Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits. The initial taste is sweetly sinful. Beer and chocolate trapped into one single glass, a liquid milky draught with a backbone of bitter malt. The alcohol warms the throat and, in the finish, you will pick up traces of cloves, citrus, orange and mocha. The heaviest of the Rochefort beers, the 10 is a quadrupel style beer and can be recognized by its blue label.

Rochefort 6 (red cap, brown beer, 7.5% ABV). Reddish colour, brewed only about once per year, representing approximately 1% of total beer production. This beer begins with a density of 16.5º Plato is 7.5% ABV. “Rochefort 6” is the oldest Rochefort Trappist beer, and was brewed empirically until the end of the Second World War. Until 1958, this was the only Rochefort beer that was bottled in both 33 cc bottles and 75 cc bottles. It has a strong malt taste and is slightly bitter.