We love drinking sensible, sessionable, crushable beers around here, but we are also well aware that the changing weather sways palates and hearts alike. While we do love big, oppressive stouts and barleywines during the cold months, we've got some other excellent options that are a bit more, how do you say, sustainable. Everyone knows that we're big on lagers, but we've really been feeling these slightly more obscure European styles lately. Check out Jake's favorite hearty-yet-drinkable ales and lagers for the season.
Edmunds Oast: Altbier
This dark copper-colored style of ale was Dusseldorf's response to Cologne's famous golden Kolsch, and the Charleston wizards of all things traditional nailed it. Crisp and dry with a lovely pretzel bread warmth.
Hi-Wire does many things very well, but traditional lagers may low-key be their strongest suit. This Bavarian style dark lager utilizes North Carolina grown malt to create a clean, delicious flavor meant for repeat consumption.
Goat Island: ESB
ESB, or "Extra Special Bitter" is a style birthed of English pub culture, and like all of those Pub Ales, it is meant to be drank in large quantities. A subtle warm maltiness permeates the aroma and front end, but the finish is notably smooth and easy.
- Harpoon: Juicer - Hazy IPA
- New Belgium: Voodoo Ranger Fruit Force - Hazy fruit punch Double IPA
- New Belgium: Voodoo Ranger Danger Beach - Hazy citrus IPA
- Dogfish Head: Nordic Spring - Kviek IPA with orange peel, juniper needles and berries
- Yellowhammer: Groovy Don's - West Coast style IPA
- Sierra Nevada: Juicy Little Thing - Hazy IPA
- Clown Shoes: Galactica Dank Nebula - West Coast style IPA
- Good People: Brown Ale - Classic American brown ale
- Left Hand: French Toast - Milk stout with maple syrup and vanilla
- Parish: Gentilly Cake (VERY Limited) - Bourbon barrel-aged stout with blackberry, blueberry, raspberry, strawberry, Madagascar vanilla and almond
- Trim Tab: Bellini - Sour ale with peach and sauvignon blanc grapes
- Trim Tab: Snow Bird - Sour ale with apricot, plum and vanilla
Friday, January 6th: Rickshaw BHam 5 - 8PM
Sunday, January 8th: Offbeat Catering 1 - 5PM