124 Old Rabbit Club Menu

delicious and high in akohol, refrehing but can be develshly devastating.

mid strengh dark amber to brown, a large and lasting head.complex flavor of sweet malts and dark fruit.

yellow to deep gold, carbonated like a champager, full range of flavor with a dry finish

strong, rich, malt flavors, an alcohol presence is very noticable

spontaneous femented ale that is indigenous to the seme valley, dominated with a unique tartness from the wild yeast.

fruit lambicas add whole fruits faros add candy sugar geuzes highly carbonated blend of old and young lambics

slightly vinegary with lactic soumess spicy to smoth and sweet

infamously sour created by special yeast stains. normally aged in oak bareek.

rustic farmhouse ale brewed for the summer months. complex sometimes fruity style

cloudy unfiltered wheat brew spiced with criander and orange peel. white beers crisp with slight twang.

a depth of hop bitterness. gold to copper, light bodied low carbonation.

balanced, both in alcohol and hop character, nothing overpowering. and depire its name, not really all that bitter.

originally brewed for shipment to india during the 1700s high in alcohol and well hopped as hops are a natural preservative.

traditionally brewed with rich hand water helping with the clarity as well as enhancing the hop bittemess.

session beer. alcohol content is traditionally low, low carbonation with a near still, bubbly head.

created from the mild ale, tend to be malty and sweet with a fuller body.

first brewed by blending styles to mask imperfections, similar to a brown ale but thicker with more roasted flavor. tasty

black charred unmalted barley lends a smoth dry character and a huge roasted flavor

added milk sugars lend body and some sweetness.

the "king of stouts" boasting high alcohol and plenty of malt character

light, heavy export or wee heavy, hops don't generally grow in scotland but there's plenty of barley

tend to have light bodies and lower carbonation, highly drinkable. distinct roasted character.

a sweeter ale with tea-like flavor and a dryer finish

big flavors, rich with biting alcohol.

and old -school acidie, matiture beer with similarites to a port wine.

one of the strongest of the beer styles. bright, fruity, massively alcoholic, intersity can be a challenge to the paate

summer ales, harvest ales and winter warmers.

cologne's pale style, a somewhat vinous grapery and dry flavor

dusseldorf's exceptionally smoth and declicate brew. malty, hoppy amber to dark brown

berlin's white, refreshing, tar, sour and acidic, kmony sharponess and almost no hop bitterness

old style cloudy wheat refreshing with a sharpness from the addition of salt.

"wheat with yeast" hence the beers cloudy apperance. hints of banas and cloves

a filtered hefe weizen, cleancer and softer on the palate

"dark wheat" clove and fruity characters some may even taste like banana bread.

a powerful dunkel weizen of "bock" strength. bold alcoho, complex malt, and characters of dark fruits.

brewed with large portions of rye espect a spiciness and sour character

smilar to czech pilsners but with german noble hops, a bit dnier and bittere

represencted by a goat. months of lagenign produce this strong lager. dominated by a rich maltioness.

huge. engough malt packed in them to consider them a meal in its self. names mostly suffixed in "ator"

concentrated by freezing off a portion of the water producing an almost syruppy body with tons of malty flavor.

honey colored, classic clean character with biscuity malts, bitter, with an overall dry tone

"dunkel" meaning dark ruby hues. somooth, rich and complex, without being overbearing or heavy. a fullbodied robust beer.

munich's bright larger. spicy hop characters of czech pils, but a bit more mellow and in balance with malts.

green malts dried over an open fire lend assertive tastes of spice and smoke.

"black beer" thirst quenching lighter beer, but one with depth of color and taste.

lighter in colcor but with the strengh of a traditional bock, customarilly served with spirng festivals.

march brewed and largerred for the famous bavarian fest. full-bodied, rich, toasty, dark copper to orange/red