Mixed-Fermentation Sour Beer
A sour and funky version of a base style of beer.
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London Brown Ale
A luscious, sweet, malty, low-alcohol dark brown ale, with caramel and toffee malt complexity and a sweet-tasting finish.
Lichtenhainer
A sour, smoked, lower-gravity historical central European wheat beer, with a complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.
Lambic
Lambic represents beer at its most enigmatic and ancient. These spontaneously fermented beers from the Lambic region of Belgium use wild yeasts and bacteria naturally present in the environment. The result is profoundly dry, funky, complex, and intensely fascinating—or off-putting, depending on perspective. Lambic stands as direct connection to the earliest beer-making traditions, preserved through centuries in a specific geographic region.
Kentucky Common
An easy-drinking, light brown ale with grainy, toasted malt character and spicy, floral hop notes. One of the early truly American creations and a purely regional style that thrived in Kentucky before Prohibition.
Kellerbier | Pretty Young Thing
A younger lager that hasn't fully matured yet. Pale and amber versions exist, but the most common expression you'll find is a young Munich Helles.
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Italian Pilsner | Birra D`Oro
A crisp, dry pilsner featuring prominent late-addition or dry-hop character using aromatic European noble hops, blending traditional German brewing precision with modern dry-hopping techniques.
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Irish Stout | Texas Tea
A dry, dark, roasty stout with a smooth, creamy palate and characteristic dry roasted coffee and grain character. Irish Stout is an invented style in many ways—its modern character was defined largely by one brewery (Guinness) beginning in 1759, and it has become the definitive stout style for millions of drinkers worldwide.
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Irish Red Ale
A moderate-strength, malty Irish ale with a dryish finish and subtle roasted character from roasted barley. Irish Red Ale is an adaptation of the English Bitter style to Irish brewing traditions, featuring the characteristic use of roasted barley that gives Irish ales their distinctive dry finish.
Irish Extra Stout | Beoir
A dry, dark, roasty, and malty beer with standard ABV. The "big brother" of the Irish Stout. A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance ranges from moderately bittersweet to bitter.
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