Sessionable. Unpretentious. Our original flagship. Proof that a beer can be both complex and balanced. Malty chewiness slowly transitioning over to herbal, earthy hops with a dry finish. This amber ale is the perfect balance between malt and hops. Brewed to be enjoyed with friends and to stimulate serendipity.
Pairs well with a wide range of foods, including Cajun food, pasta dishes with red sauces, Mexican food, grilled foods, fish and chips, and pizza.
GABF Gold 1994 (Bitter), GABF Bronze 2008 (Bitter), "Our #1 Bitter" New York Times, Australian Int'l Beer Awards, Silver (2007 & 2008)
Selected as a benchmark for the Beer Judge Certification Program used in all American based beer judgings. Centennial IPA has quickly become the IPA of choice. Pour yourself a pint of this complex flavorful ale and bask in the frothy head's floral bouquet. Relish the immense citrus accents, achieved by the abundance of dry hopping. This ale's sweet, malty undertones balance the hop character with a finish that never turns too bitter.
This IPA's generous hop character makes it an ideal pairing with spicy foods such as barbecue, dry-rubbed ribs, or ethnic cuisine such as curry based Indian food, wasabi based Japanese dishes, or spicy Thai entrees.
In two recent blind tastings, German beer drinkers picked Kulmbacher as the best Pils in Germany. Soon thereafter, a panel of beer journalists bypassed local favorites (Beck's and St. Paulie Girl) and voted Kulmbacher #1 in a tasting sponsored by the newspaper "Die Zeit" in Hamburg. Then, at a third blind tasting of leading Pilsners by students at the University of Bamberg (Germany's best-educated and most-sophisticated beer town) - Kulmbacher came out on top again.
A great gold pilsner will always work with all seafood dishes, clear broth soups, tapas, and just about anything off the backyard grill. This brew also lends itself nicely jambalaya, falafels, and certain Caribbean dishes. Fried pub fare is also a fine accompaniment to German pilsener.
St-Feuillien’Saison is what the Belgians call a beer of the terroir, a traditional farmhouse ale with all the rich savour of the fertile land of southern Belgium. Saison, a warm golden blonde ale, is a top-fermented classique. Thanks to secondary fermentation in the bottle, Saison has an unmistakable flavour full of rich nuances and a slight tang. Saison, the latest in a long line of top-quality St-Feuillien beers, went into production in March 2009 at the request of the US market, where there is a big demand for this kind of “hoppy” beer that is so emblematic of the rich Belgian tradition.
Smooth and oily, full of flavor, complex mix of bitter roastiness, fruitiness and a definite zip of hops. This Baltic Porter is spectacular new, but ages exceptionally well. A seasoned beer geek would be delighted to find a bottle over ten years old. It is an intense Baltic style porter, very much in the Imperial Style that Empress Katharina of Russia loved so much. She decreed that "all her soldiers" had to be supplied with it [18th century].
This rich Baltic porter is a great accompaniment to a wide array of Mexican dishes, burgers, steaks, sausages, ham, smoky flavors and chocolate desserts.
The nose offers notes of violets, roses, cyclamen and citrus fruits. Nora is full bodied with an intense taste in which citrus aroma contrasts pleasantly the balsamic (mentholated) overtone. In the finish, bitter resins come through, especially in the end.
Enjoy with oriental food, fish and spicy white meats and Mediterranean dishes.
One of Belgium’s classic styles and an essential part of its beer culture, Biere De Table is the beer enjoyed with home-cooked meals around the family table. Beer writers, and Belgians themselves, credit Biere de table as the way Belgians learn to drink beer respectfully, socially and as part of their cuisine.
The world-classic Kulmbacher Reichelbräu Eisbock is back! The world's first and most authentic ice beer was given the highest rating by Michael Jackson, then mysteriously disappeared, but it's in stock now, and a heavyweight beauty at 9.2% abv. Not at all like those silly "ice" beers that big American breweries are pushing, this one is actually made the original way - by freezing and then removing the ice to intensify the alcohol and the flavor.
This intensely malty Eisbock is suitable on its own as a nightcap, or can pair well with a hearty cigar.