Lager's
Home History Beer Grub Gift Certificates
Stuff Charity Map
  Memberships   Contact Us  
    DraftFreak.Com    


Yes; our draft beer really does taste better than others!

Why does our beer taste better?

1. We use a combination of nitrogen and CO2 to pump our draft.
Our draft never touches air, which contains water and kills flavor.

2. We use a $5000 dishwasher to wash our pint glasses with
detergent designed for cleaning pint glasses.
You'll never see us using those nasty three-compartment sinks
full of germs and old used beer to clean glasses.

3. You can get your draft in a frozen or room temperature pint glass.
For more flavor we suggest the room temperature,
but this we leave to you.

4. We clean all of our beer lines every two weeks.

5. We sell so much beer that our beer is always fresh.

6. And last but not least, draft always tastes better
when served by knowledgeable, friendly bartenders.

For our current beer list, click here.

  Beer Styles
ALES LAGERS
  Ales tend to be sweet, fruity, and texturally smooth.  Many ales are higher in Lagers are clear, crisp, and distinctly carbonated.  They are bottom-fermented and most
 alcohol content than lagers and have a pronounced flowery aroma.   are maltier, less hoppy and aromatic, lighter color and body and less alcoholic.  
   
  Barley Wine: A strong full-bodied dark ale with malt sweetness.  Medium to strong American Dry Lager: Pale to golden in color, these types are distinguished by high  
  hop bitterness with very high alcohol content. carbonation but are low in bitterness, malt, and hop flavors.  Dry, low in alcohol and  
  Bitter: Highly-hopped and quite bitter.  Strength varies from Ordinary Best to Extra scientifically balanced light body.  
  Special Bitter (ESB). American Pilsener: Crisp and more carbonated than European Pilsener, but weaker  
  Blond/Golden Ale: A lighter version of the pale ale, this offering is closer to a and lighter in body and flavor.  Corn or rice adjuncts are often added during the brewing  
  lager flavor than most.  It has a floral aroma with a light, dry taste. process, giving bulk and filler.  
  Brown Ale: A lightly-hopped, sweet, full-bodied brew with low to medium alcohol Bock: Traditionally full-bodied, strong, and high in alcohol content.  It has an obvious  
  content.  Color ranges from reddish brown to dark brown. malt and hops presence.  Color is copper to dark brown.  The more full-bodied doppel-  
  India Pale Ale: High in hops with a moderate amount of malt flavor.  A dry, assertively bock is even higher in alcohol content.  
  bitter brew that ranges from pale to deep copper color.  It is fruity and flowery with European Lager: Malt, as opposed to hop, taste predominates.  Suggestion  of  
  evident alcohol. caramel, although not as sweet as brown ales.  Clean and crisp with nice carbonation.  
  Pale Ale: Combines distinct bitterness with some malt-based sweetness. European Dark: Differs from the lighter lagers by the suggestion of caramel,  
  Distinguishing characteristics are dryness and defined hop taste.  So named to also not as sweet as brown ales.  Roasted malts give it amber to brown color.  
  distinguish them from the darker porters, these ales range from amber to copper  
  brown and may be fairly mild to quite bitter. COMBINATION STYLES
  Porter: Black or chocolate malt contributes significantly to the dark brown color. Combination styles are produced by a mix of ale and lager brewing techniques and/or  
  Well hopped and heavily malted, porters can be malty sweet and range from bitter to ingredients.  
  mild and dryer than stouts.          
  Scottish Ale: Classically strong and amber to dark brown in color with a sweet, Steam: Brewed at warmer ale temperatures and made with lager yeast.  Medium-bodied,
  malty character.  Low in hops and vary widely in alcohol content. amber, and very hoppy, with a generous head.  
  Stout: Come in a variety of types including dry, imperial, milk, and oatmeal.  Highly- Wheat: Offers wheat malty concentration, high carbonation, and lower alcohol content.  
  roasted barley is the keynote of stouts. Yeasty tartness is a distinctive characteristic with fruity/spice overtones.  Bottle-  
                conditioned with cloudiness and sediment.