German Bock beer is a strong, malt-forward lager originating in the town of Einbeck in the 14th century — rich, warming, and built to be sipped rather than chugged. The Bock family spans a range from the pale, springtime Maibock to the intensely rich Doppelbock, with ABV running from 6.3% up to 14% for Eisbock. […]
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Weizenbock is a strong German wheat beer — hefeweizen brewed to a much higher alcohol level. The same Bavarian yeast brings banana and clove, but with ABV typically running 7–9%, the body is richer, the malt is fuller, and there’s a warming quality that lifts it well above its sessionable cousin. It’s one of the
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Altbier is a dark amber German ale brewed in Düsseldorf that predates the lager revolution — fermented with ale yeast, then cold-conditioned like a lager for a uniquely clean, bitter finish. It pours a deep copper-brown color with a tight white head, and delivers rich malt flavors balanced by a firm, distinctive bitterness. ABV runs
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German Pilsner is a pale, dry lager brewed with noble German hops — Hallertau, Tettnang, or Saaz — that gives it a distinctive floral, herbal bitterness and a clean, crisp finish. Drier and more hop-forward than its Czech cousin, German Pils pours pale straw to golden with ABV ranging from 4.4–5.2%. It’s the most widely
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Märzen beer is a smooth, malt-forward amber lager brewed in spring and cold-lagered through summer before being unveiled at Oktoberfest in the fall. It pours a clear copper-amber color with rich toasty malt flavors, low bitterness, and a clean dry finish. ABV typically runs 5.8–6.3%. Every September, Munich fills up with millions of visitors, enormous
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Kölsch is a crisp, pale golden German ale brewed exclusively in and around Cologne that’s fermented with ale yeast, then cold-conditioned like a lager for a clean, delicate finish. It’s light-bodied and subtly hoppy, with a gentle malt sweetness and just a trace of fruity ester character. ABV sits at 4.4–5.2%, and it’s served in
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German Helles is a pale golden lager brewed in Munich with soft Munich malt sweetness, restrained noble hop character, and a clean, dry finish. It’s fuller and more malt-forward than a German Pilsner, but lighter and less bitter than either — a style built for long afternoons in a beer garden. ABV typically runs 4.7–5.4%,
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Gueuze is a blend of young and aged lambic beers, refermented in the bottle to create fine, persistent carbonation. It’s dry, sharply sour, and complex — earthy Brett character layered over lemon citrus and aged wheat, with a bone-dry finish that lingers. At 5–8% ABV, it’s one of the most serious beers Belgium produces, and
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Kriek beer is a Belgian cherry lambic — a wild-fermented wheat beer that has whole sour cherries added during conditioning, triggering a second fermentation that leaves the beer tart, funky, and deeply fruit-forward. It’s pronounced “kreek,” rhymes with creek, and it’s unlike any fruit beer you’ve had before. Real kriek isn’t sweet. It bites back.
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Lambic is Belgium’s wild-fermented wheat beer — the result of leaving freshly brewed wort exposed to the open air so that naturally occurring wild yeast and bacteria do all the fermentation work. It’s sour, complex, and completely unlike any other beer style in the world. No commercial yeast is added. No temperature controls. Just time,
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