On Tap

Updated On: 10/23/2014

Allagash Interlude

 

MAINE - Two yeast strains were used to create this unique Belgian style ale. The first, a Belgian farmhouse yeast, establishes the flavor foundations of a classic Belgian-style ale. Then they add their house strain of Brettanomyces which adds layers of flavor and brings on that über dry finish. A portion of the Interlude is aged in oak wine barrels.

 


Allagash White

MAINE - Rob Tod's interpretation of a traditional Belgian wheat beer, Allagash White is brewed with a generous portion of wheat and a special blend of spices, this beer is light and slightly cloudy in appearance, with a spicy aroma. Overall, it is a beer that is very drinkable and smooth any time of the year.


Chimay Premiere

BELGIUM - Yep, you red the correctly...Chimay Red is now available on draft. I have not tasted this on draft yet, but expect nothing less than stellar beer from this Trappist Monastery. This is a Double with the requisite malty notes, but with an herbally/spicy finish.


Delirium Tremens

BELGIUM - A triple in style.  The young drinkers just love the pink elephant logo


Dogfish Head World Wide Stout

DELAWARE: A HUGE, malt bomb.  Sam crammed this kettle with a variety of malts to produce one of the strongest stouts in the world.   Notes of chocolate, coffee & dark fruit.    18%abv 


Lindemans Framboise

BELGIUM - sweet, sparkling, raspberry infused lambic ale


Lost Abbey Angel's Share

CALIFORNIA – Huge beer with an everlasting finish.  Brewed with tons of caramel malt and aged in oak barrels for a year. 12.5%abv  


Lost Abbey Devotion

CALIFORNIA - Originally brewed for Monk's Café's 10th Anniversary.  This is now a year round beer for them.  This was inspired by Tomme & Tom sharing a bottle of Westvleteren Blonde at Monk's.  We loved the low-ish alcohol and fresh hop character.  Tomme did a great job capturing the spirit of that beer.


Monk's Cafe Flemish Sour Ale

BELGIUM - That's right, our own private label brewed for us by the family-owned Van Steenberge brewery, just outside Ghent, Belgium. Medium body, red color, somewhat fruity nose, malt flavor with a slight lactic taste. Great Stuff! A real thirst quencher and palate cleanser.


Oersoep Brettanomyces Rex

NETHERLANDS - brettanomyces finished IPA. Great funk and dryness


Port Brewing Older Viscosity

CALIFORNIA - sort of an old ale/barleywine, 20% of which was aged in bourbon barrels. Thick & chewy with the whisky coming through 12.5%abv


Prairie Artisan Cherry Funk

OKLAHOMA - Sour ale with cherries


Russian River Blind Pig

CALIFORNIA - Perhaps my favorite West Coast IPA. Solid hop aromas and finish backed up by the perfect balance of malt. 6.1%abv


Russian River Concecration

CALIFORNIA - A brown ale aged in a Cabernet Sauvignon barrel (Silver Oak) for six months. Fresh currants added. You get the beer, the barrel, the wine and the fruit. This is one easy drinking beer, but be careful, it weighs in at 10%abv. This really rocks!


Russian River Damnation

CALIFORNIA - blonde ale influenced by Duvel.  Great aromas of banana and pear.  Medium body with flavors of pale roasted malt and spice from the hops. hops in the finish give it a crisp, dry finish.  


Russian River Pliny the Elder

CALIFORNIA - Beer  8%abv


Russian River Temptation

CALIFORNIA - Blond ale aged in french oak chardonnay barrels for twelve months.  Vinnie adds his house strain of brettanomyces that adds a sour component and a bit of  fruitiness.  Yummy!


St. Bernardus ABT 12

BELGIUM- Can you say malt? I thought you could. Quadrupel. Full body. Raisins, chocolate, dates and all sorts of wonderful flavors out of this huge beer. This rocks!  10.5%abv


Tilquin Gueuze

BELGIUM- Pierre Tilquin opened his Gueuzerie a few years ago.  We were lucky enough to debut his lambic in the US - actually the first time it was poured outside of Belgium. Pierre's draft version differs a bit from his bottle conditioned version, but it is equally complex and very quaffable.


Coming Soon...

Tripel Karmeliet

BELGIUM - Traditional Belgian Tripel that is a tad drier in the finish than is Chimay.  This is Keith's, one of our chefs, favorite beer.


Oxbow Loretta

MAINE - a grisette, rustic in character and brewed w/spelt.       


Pizza Boy Zesty Enterprise

PENNSYLVANIA - - A farmhouse ale with huge notes of lemon zest. Crisp and refreshing.   4.3%abv


Cpt Lawrence Imperial Pale Ale

NEW YORK - Scott make amazing beers and they've finally, legally at least, hit Philly.  - Super hoppy with notes of citrus and pine.   9%abv


Lagunitas Fusion XXIV

CALIFORNIA / CHICAGO - Amber ale with lots of hops, natch. Pine and citrus notes from the hops. Sweet caramel malt for balance.  5.7%abv   


Lagunitas Scarecity

CALIFORNIA / CHICAGO - Dry hopped Imperial Pilsner.  Tropical aroma from the hops, yet with that piney finish. 8.3%abv  


Port Hop 15

CALIFORNIA - Double IPA with 15? varieties of hops.  Huge resin-like taste and feel.  Big Ass Beer.  9.7%abv



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