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CONTINUALLY UPDATED ROTATING DRAFT SELECTION
– Lager – Schwarzbier
5.3% ABV – Masthead Brewing Company
– Cleveland, OH
This Black Lager Beer features German malts and hops that provide a subtle roast character and an intimidating appearance, but in reality this beer finishes as smooth as a fine grained whetstone.
– Pilsner – German
5.1% ABV – Rothaus
– Grafenhausen, Baden-Württemberg
Pours a clear pale golden. Bready malts with honey notes and floral hops. Sweet malt flavors intermingle with plenty of crisp hop character. Dry and refreshing.
– Lager – Pilsner
5.2% ABV – Bavik
– Bavikhove, Vlaanderen
Bavik Super Pils obtains its unique taste and aroma through its exceptional brewing process. Our pils has not been diluted, we only use aroma hops, guarantee a long and cold maturation process and pasteurization is out of the question. Those 4 elements result into this unique pils. Never compromise on taste!
– Lager – Helles
5.1% ABV – Hofbräu
– Munich, Bayern
Hofbräuhaus is a symbol of Munich’s hospitality and the Bavarian gift for creating a snug and cosy atmosphere. Beer-lovers from all over the world come here to enjoy its famous beers. More than any other, Hofbräu Original embodies the special atmosphere of the beer-making capital of Munich, and exports it to the four corners of the globe. Its refreshing, bitter flavour and alcoholic content of around 5.1% volume have made it famous worldwide. A Munich beer with character.
– Lager – Dortmunder
5.2% ABV – Riegele
– Augsburg, Bayern
From Germany’s most awarded brewery comes Riegele’s most awarded beer, Privat. Winner of the “Beer of the Decade,” “Beer of the Year,” World Beer Cup,” 9-time DLG Gold and the 6-Time European Gold Star, Privat sets the benchmark for craft festival lagers. Crisp, elegant, and complex in character, Privat is perfectly balanced with a clean and remarkably smooth finish thanks to the Riegele husk separation process.
4.8% ABV – Reissdorf
– Cologne, Nordrhein-Westfalen
Pale straw in color, the nose is primarily slightly sweet with a malty character. The flavors are mild with only a hint of hops, but the mouth feel is quite smooth. An excellent introduction to the Kolsch style.
5.1% ABV – Ayinger
– Aying, Bayern
Delicious lemon and vanilla scented wheat beer with yeast. This is an aristocratic beer with a champagne sparkle and a beautifully sustained head. With the pale color of mountain honey and tart refreshing palate, it is a “brut” beer with the delicious, complex fruitiness of extra-dry champagne.
– IPA – Session
4.9% ABV – Fat Head’s
– North Olmsted, OH
As refreshing as wading in a cold stream in the morning sunshine or a walk among the tall trees, this beer has big hop aromas and flavors of citrus, peach, orange and tropical fruit with a nice light malt backbone. Like a sweet coming, never fade away dream… because it’s deliciously real. This is a very drinkable session IPA. (Our fans call it an obsession IPA.) Peace, Love & Hoppiness!
Food Pairings: Spicy Foods. Chicken Wings, Crab Cakes.
– IPA – Imperial / Double
8.3% ABV – Columbus Brewing Company
– Columbus, OH
An awakening of the senses by virtue of American hops. Pale golden in color, this double IPA showcases a unique blend of hops, highlighting the true nature of Citra®.
Rain Delay IPA
– IPA – American
6.5% ABV – JAFB
– Wooster, OH
An international IPA. Big tropical aroma and flavor from the use of hops from New Zealand and Australia. A crowd favorite. 2015 GABF Silver Medal: International IPA.
Double Dry Hop Pseudo Sue
– Pale Ale – New England
5.8% ABV – Toppling Goliath Brewing Co.
– Decorah, IA
This double dry hopped pale ale showcases the Citra hop for a well balanced beer that is delicate in body with a mild bitterness in the finish. Ferocious aromas of citrus and mango give a refreshing taste that is bright with just enough bite!
– IPA – Triple
11.5% ABV – Heretic Brewing Company
– Fairfield, CA
This is the story of three friends: Tasty McDole, Mitch Steele, and Jamil Zainasheff. Three bold men with hops in their blood and crazy in their hearts. Once a year around the holidays these three passionate brewers come together to concoct a beer that represents their lifelong bond. A beer that is bold. A beer that is hoppy. A beer to share with your best friends. Last year’s batch used citrusy Amarillo, stone-fruity Citra, and pungent Simcoe hops balanced with just the right malt character to delight your pallet. We release this beer only once a year, the day before the Superbowl. People that show up that day get to fill their growlers directly from the fermenter. That is right, you can’t get beer any fresher than that. Supplies are limited. First come, first served.
– American Wild Ale
5.5% ABV – Oxbow/Allagash
– Portland, ME
The base beer was a collaboration between Oxbow and Allagash. The combined brewing team used a Pilsner base, local wheat, and local oats. The hop bill consisted of Aramis, Mistral, Grundgeist, and Czech Saaz. The beer then underwent open fermentation using Allagash’s saison strain. Before going into a foudre, the beer was blended with wort that had cooled in Oxbow’s own coolship, which they then transferred to us. Wild Rivulet carries hints of citrus, wine-like aromas and a silky, dry flavor that’s augmented by tartness from its time in the foudre.
Year 4 Kriek
– Lambic – Kriek
6.0% ABV – American Solera
– Tulsa, OK
Spontaneous Ale aged in Oak tanks with Montmorency & Balaton Cherries
– Sour – PB&J
5.5% ABV – Hidden Springs
– Tampa, FL
A Peanut Butter and Raspberry Jelly Berliner brewed in collaboration with The Thirsty Topher in Orlando, FL. Contains Nuts
5.5% ABV – St.Bernardus
– Watou, Vlaanderen
This traditional Witbier (Wheat beer) has been developed in cooperation with Master Brewer Pierre Celis, the Godfather of Hoegaarden and Celis White.
This beer as well has a second fermentation in the bottle, giving this beer its specific taste (5.5% alcohol content).
La Chouffe Blond
– Belgian Blonde Ale
8.0% ABV – d’Achouffe
– Achouffe, Wallonie
Combining notes of fresh coriander and fruity tones, is the drink which gives gnomes their zest for life. At least, that’s what these imps say when they are thirsty. Their secret used to be jealously guarded from one generation to the next until the day they shared the recipe with humans to seal their friendship. Of all the legends from the wonderful region of the Belgian Ardennes, the tale of LA CHOUFFE is the one which most merits re-telling.
– Belgian Dubbel
7.0% ABV – Chimay
– Baileux, Wallonie
The first beer brewed by the monks of Chimay in 1862.
Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance.
Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavor qualities of this beer very harmoniously.
This top-fermented Trappist beer, re fermented in the bottle, is not pasteurized.
– Belgian Ale – Barrel Aged
11.5% ABV – Delirium
– Melle, Vlaanderen
NO GROWLERS. A blend of Noël and Nocturnum aged for 10 months in Buffalo Trace bourbon barrels
– Barleywine – English
11.4% ABV – Wolf’s Ridge Brewing
– Columbus, OH
#BiL. Layered with the finest imported malts amd boiled for 8 hours. While destined to fill barrels, it tastes so deeply complex we had to bottle (keg) some fresh as well. We tip our hat to the boldest of all otters.
– Imperial Milk Stout w/ Coconut
11.5% ABV – Perennial
– St Louis, MO
The rebirth of Fantastic Voyage is a return to slow jams and silk sheets. We combine a smooth yet strong imperial milk stout base with a heap of dried coconut in the whirlpool. The result is a luscious blend of bakers chocolate, subtle roast, and sweet coconut. So take a sip and just sail on.
– BA Coffee Stout
12.0% ABV – Founders Brewing Co.
– Grand Rapids, MI
KBS gets its coffee fix in the very first variant to come from our beloved bourbon barrel-aged stout. Yes, KBS may already be brewed with coffee, but it gets some extra oomph when it’s aged on espresso beans after being removed from barrels. The result is a fresh and snappy coffee twist on our classic barrel-aged beer. Who says you can’t start your day with a barrel-aged stout?
– Red Ale – Irish
6.5% ABV – 3 Floyds Brewing Company
– Munster, IN
Born in Munster, Ireland, Brian Boru spent his life uniting the Irish tribes to become the first high king of Ireland. With a heavy dose of new and old-world hops which gives rise to notes of citrus, stone and tropical fruit, we brewed this rich and full-bodied Irish-style Red Ale for him.
5.1% ABV – Downeast
– Boston, MA
The original unfiltered. A hard cider that tastes like apple cider. Smooth and refreshing, perfectly balanced. Like the cider your grew up drinking.
– Stout – Russian Imperial
9.0% ABV – North Coast
– Fort Bragg, CA
Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish.
– Belgian Strong Golden Ale
8.5% ABV – Duvel Moortgat
– Puurs, Vlaanderen
Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol.
Apart from pure spring water, which is the main ingredient of beer, barley is the most important raw material. Barley must germinate for five days in the malt house, after which malt remains. The colour of the malt and as a consequence also of the beer is determined by the temperature. Duvel obtains its typical bitterness by adding various varieties of aromatic Slovenian and Czech hops. We use only exclusive hops that are renowned for their constant, outstanding quality.
Duvel ferments for the first time in tanks at 20 to 26°C. The brewer uses his own culture for this. The original yeast strain, which Victor Moortgat himself selected in the 1920’s, originates from Scotland. After maturing in storage tanks in which the beer is cooled down to -2°C, the drink is ready for bottling. Thanks to the addition of extra sugars and yeast, the beer ferments again in the bottle. This occurs in warm cellars (24°C) and takes two weeks. Then the beer is moved to cold cellars, where it continues to mature and stabilise for a further six weeks. This extra long maturation period is unique and contributes to the refined flavour and pure taste of Duvel.