A Russian Imperial Stout with a hearty malt body and bold hop flavor. Named after the infamous "Blackout of 2003" that left the northeastern United States in complete darkness, but resulted in old-fashioned neighborhood porch parties and down-home fun. Style origin: Originated from recipes that British brewers tailored for the czars and czarinas of the Russian Imperial court.
An assertively hopped American Pale Ale with citrusy and piney Cascade hops. Gradually evolved from an English town called Burton-upon-Trent that was known for its distinctive hard water supply and propensity to brew a lighter colored beer than was common at the time. Named after the infamous 1969 burning of the Cuyahoga River.
Big, robust flavors like red meats and strong cheeses.
A holiday ale brewed with honey and spiced with fresh ginger and cinnamon. In the spirit of the giving season, this special brew is crafted to be the perfect holiday gift. Style origin: A robust style of beer made with spices to celebrate the festive season.
This festive brew is a perfect addition to big holiday feasts and goes particularly well with the fruit cakes and breads of the season.
A medium-bodied and well hopped India Pale Ale with a dry, fruity aftertaste. This monumental India Pale Ale honors the hero from The War of 1812 who battled the enemy on Lake Erie. Origin of style: The Bow Brewery in London exported this pale ale to the multitude of British soldiers, colonial administrators and settlers in India. This pale ale style was a strong candidate for shipping due to the high potency and high level of attenuation.
A malty Irish Ale with a notable toasty flavor derived from lightly roasted malt. Named after Patrick Conway, the grandfather of co-owners Patrick and Daniel Conway and a Cleveland policeman who directed traffic for 25 years near the brewery. Style origin: Second to Dry Stout, this style of ale is Ireland's other most distinctive brew.
A "meat and potatoes" type of beer. Also goes well with corned beef, shepherd's pie, stews and other traditional Irish fare.
A smooth lager that strikes a delicate balance between sweet malt and dry hop flavors. During the mid-19th century, seven breweries within the city of Dortmund, Germany, began brewing beers in the same manner, resulting in what has come to be known as the "Dortmunder" style. The name of our flagship beer reflects the unprecedented accolades and recognition it has earned in major worldwide beer tasting competitions.
Because neither malt nor hops dominate this beer, it complements most foods, especially salads, fish and chicken.
A complex, roasty porter with a bittersweet, chocolate-coffee taste and bold hop presence. Named after the ship that frequently docked in Cleveland and sunk in Lake Superior on November 10, 1975 with many Northeast Ohioans on board. Style origin: Originated in Great Britain and named after the porters who hauled goods from wagons to the stands at the open air markets common to England at that time.
Roasty and smoked flavors like barbecued ribs, steaks and oysters. Also a favorite with chocolate desserts.
An amber lager with rich, fragrant malt flavors balanced by crisp, noble hops. The amber lager style was created by Anton Dreher of Vienna, Austria, during the mid-19th century. Named after one of Cleveland's most respected safety directors who frequented the Brewpub's bar during his tenure from 1935-1941 and, according to popular legend, was responsible for the bullet holes in the bar still evident today. Margaret Conway, the mother of owners Patrick and Daniel Conway, worked with Ness as his stenographer.
A complex, plum-colored Weizenbock with spicy notes of clove and banana. Named after the Glockenspiel of Marienplatz in Munich, Germany, which features 43 bells and 32 life-sized figures that chime and re-enact two 16th century stories each day. Style origin: A Weizenbock is the strong version of an unfiltered Weissbier or Hefeweizen. It is usually made with 60 to 70% wheat malt (German law requires that a Weizenbier, regardless of strength, be made from at least 50% wheat). While regular Bockbiers are lagers, Weizenbocks are all ales.
Formerly Hale Ale: A fragrant saison blended with coriander, lemon balm, chamomile and lemon basil, some of which were sustainably grown on our "Pint Size Farm" at Hale Farm & Village. This mild ale honors the grassroots foundation of our company and our unwavering commitment to Mother Earth. Style origin: Saison (French, "season") is the name originally given to refreshing, low-alcohol pale ales brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, to refresh farm workers during harvest season.
Highly hopped stock ale rich with flavor, yet remarkably balanced. Named after the notorious German vampire from the 1920s film era. Style origin: A strong red ale brewed with North American hops and cascades.
An amber lager with rich malt flavor balanced by fragrant noble hops. Cleveland's commemoration of Oktoberfest dates back to the mid 1800s when German immigrants celebrated at outdoor beer gardens like Haltnorth's Garden and Kindvater's St. Clair Garden. Style origin: Oktoberfest is Vienna's stronger brother. Gabriel Sedlmayr adapted the Vienna style for brewing in Munich. Because refrigeration had not yet been invented, March was traditionally the last month in which lagers were brewed.
... our dopplebock (German for “double bock”) celebrates the style originally developed by medieval monks. Just as the monks appreciated this hearty brew in the late winter/early spring, we want you to savor the flavors of this rich beer along with our favorite pastime, rock and roll.
Bock beers tend to be quite strong, yet they retain the characteristic clean, straightforward malt character of lagers that lends to heartier meats such as roasted or grilled pork tenderloin, venison, kangaroo steak, or wild boar.