Some Brands We Carry

  • EKU
  • Framboise
  • Hacker-Pschorr
  • Hoegaarden
  • Lindeman's
  • Paulaner
  • Schneider
  • Spaten
  • And much more!



Now if it's speciality beer kegs you're after, and they ARE available here in CT, then you can count on us to special order them for you. That goes for all hard-to-get and odd-ball items - most of the time within a day or two. If you've had it before, and just can't find it, come in to or call your local store and we'll tell you if it is or isn't available.

Don't see a beer you're looking for?

Drop us a line via email on our contact us page or contact your local store. Our products are constantly changing, and we can custom order any beers not in stock.

Buy your favorites now at any of our three locations!

Newington | Middletown | Wallingford


About Wheat Beers & Lambic Beers


Wheat Beers

Weizenbier (or Weissbier)

Wheat beers of southern Germany. Light to medium bodied, lightly hopped, yeasty, highly effervescent, slightly sour and suggestive of cloves and bananas. They are, above all, a summer beer. At least 50% wheat malt. Some cloudiness is acceptable in this style since a mash of up to 60% wheat can add haze from protein. Fermented as an ale by unique yeast strains. Clove, vanilla, nutmeg, smoke and cinnamon-like phenolics are permissible. No diacetyl. Light straw to amber.

Commercial examples: Paulaner, Spaten Club-Weisse, Schneider Weisse.
O.G.: 1.045 - 1.055; Alcohol: 4.5 - 5%; IBUs: 8 - 14; SRM: 3 - 9.



Overall the profile of this beer is similar to Weizen. This is a real ale style that is conditioned in the bottle or keg and will contain some yeast sediment. Lager or ale yeast may be used to condition the beer.

Commercial examples: Paulaner Hefe-Weizen, Schneider Hefe-Weizen.
O.G.: 1.045 - 1.055; Alcohol: 4.5 - 5%; IBUs: 8 - 14; SRM: 3 - 9.


Dunkel Weizen

Dark version of Weizenbier and can be a bit stronger. The color is deep copper to brown. Chocolate-like maltiness is evident. Medium to full bodied beer with an emphasis of dark malt. It usually has a little less of the characteristic clove-banana aromas. The combination of wheaty tartness and the lusciousness of dark malts makes this style full of flavor and complexity. Low diacetyl is OK. Low hop flavor and aroma is OK.

Commercial examples:  EKU,Hacker-Pschorr Dark Wheat.
O.G.: 1.045 - 1.055+; Alcohol: 4.5 - 6%; IBUs: 10 - 15; SRM: 17 - 22.



Stronger and more robust than Dunkelweizen. A medium- to full-bodied beer, it is made from 40-60% wheat, but the palate emphasis is on the malt. Hop flavor and aroma are very low, but the clove and banana flavor and aroma are still evident. Can be either light or dark. Alcoholic strength should be evident. Low diacetyl is OK.

Commercial examples: Shneider Aventinius.
O.G.: 1.066 - 1.080; Alcohol: 6.5 - 7.5%; IBUs: 10 - 15; SRM: 7 - 30.


Berliner Weisse

This tart, refreshing, thirst-quenching beer can only be brewed in Berlin, Germany, although a few brewers in Northern Germany brew wheat beers in a similar style. Often called the Champagne of beers. Anywhere up to 75% malted wheat is used and results in a characteristic foamy large white head which tends to die quickly due to a lack of protein structure. The ale-type yeast and up to 20% lactic combination produces a light body which is dry, tart, and almost sour. Very pale, effervescent, modest alcohol content, no bitterness and low fruity notes. No diacetyl. May be mixed with sweet syrups.

O.G.: 1.028 - 1.032; Alcohol: 2.5 - 3.5%; IBUs: 3 - 12; SRM: 2 - 4.


American Wheat Beer

A standard ale yeast is used. Typically have light grain flavors and aromas characteristic of wheat. The clovey aromas and flavors of Bavarian weizenbiers are absent (and inappropriate). Low to medium fruitiness and esters. Low to medium bitterness. Hop aroma and flavor can be high or low. The proportion of wheat is often greater than 50%. Light to medium body, pale straw to gold although dark versions exist. Low diacetyl is OK. The use of lager yeast is OK.

O.G.: 1.030 - 1.050; Alcohol: 3.5 - 5%; IBUs: 5 - 17; SRM: 2 - 4.


Wit or Belgian White Beer 

This beer has a low to medium body and is brewed with up to 50% unmalted wheat, malted barley, and maybe oats. It is stronger and maltier than Berlin Weiss but not as acidic. Wit is tangy and sharply refreshing with hints of orange, honey, and even muscat. They typically have a full yellow-white color and sport very white heads. Coriander seed, Curacao orange peel, Hallertauer and/or Saaz may all be used. Low to medium bitterness. Dry. Low diacetyl is OK. Has low to medium esters. Bottle conditioned.

Commercial examples: Hoegaarden Witbier.
O.G.: 1.044 - 1.050; Alcohol: 4.5 - 5%; IBUs: 20 - 35; SRM: 2 - 4.



Graetzer beer is of low gravity and strongly hopped with "noble-type" hops. It is made from 2/3 smoked, highly roasted wheat malt and 1/3 pale barley malt. A single step infusion mash is usually used. The flavor is very smokey and the style is very rare.

O.G.: 1030 - 1034; Alcohol: 3 - 3.5%; IBUs: 50.



Grodzisk is a specialty of Grodzisk, Poland, near Poznan. It is made with a significant proportion of malted wheat, smoked over oak. The beer is top-fermented, perhaps with some wild yeast influence, and bottled-conditioned. It can be low in alcohol or of conventional strength. It is an extremely pale golden beer, with a faint haze, adense white head, and a surprisingly light body. It has a sourish, sappy, oaky aroma (like a box that had held smoked herring), and a smoky, very deep, crisp palate. After a period of storage, it begins to develop a tart, quenching acidity.

Lambic Beers



A sour wheat beer made from the wild yeasts of the Senne Valley in Belgium, a region south and west of Brussels. 30 to 40% unmalted wheat is used. Aged hops are also used but they create no hop bitterness, flavor or aroma. Pungently sour, almost still, earthy aromas, fruity complexity including rhubarb-like flavors, very low in bitterness, , peculiarly aromatic and aged for years. Medium bodied. "Young" lambic or vos (less then 1 year old) has a hazy, rusty color. It can be quite sharp and lactic. "Old" lambic (2 or 3 years old) becomes clearer, pinkish and more complex Unblended lambic is hard to find.

Commercial examples: Boon Lambic, Lindemans.
O.G.: 1.040 - 1.054; Alcohol: 4 - 6%; IBUs: 3 - 22; SRM: 4 - 15.



Combination of young lambic with old lambic to create a bottle-conditioned beer without sugar or yeast being added. Noticeably sharp, very effervescent, toasty aroma, tart, and delicate acidity. Should age in the bottle from several months to several years. Diacetyl very low.

Commercial examples: Cantillon Gueuze, Geuze Boon, Boon Mariage Parfait, Lindemans Gueuze.
O.G.: 1.040 - 1.056; Alcohol: 5 - 6%; IBUs: 3 - 23; SRM: 4 - 13.



Lambic to which sugar and sometimes caramel or molasses are added. So much alcohol is formed that it inhibits further fermentation and leaves behind residual sugars. A Faro will have a sweet, fruity and complex flavor. When bottled, they are pasteurized so that the sugar will not ferment.

Commercial examples: Lindemans Faro Lambic, Vander Linden Faro, Vander Linden "Double" Faro.
O.G.: 1.040 - 1.054; Alcohol: 4.5 - 5.5%; IBUs: 3 - 22; SRM: 4 - 13



A version of Faro that has been diluted with water to make everyday, easy-drinking beers. Commercially, it vanished some years ago.



Cherries are combined with young lambic.

Commercial examples: Lindemans Kriek.
O.G.: 1.040 - 1.054; Alcohol: 6%; IBUs: 3 - 22; SRM: 4 - 15.



Raspberries are combined with young lambic.

Commercial examples: Framboise Boon.
O.G.: 1.040 - 1.054; Alcohol: 6%; IBUs: 3 - 22; SRM: 4 - 15.



Peaches are combined with young lambic.

O.G.: 1.040 - 1.054; Alcohol: 6%; IBUs: 3 - 22; SRM: 4 - 15.



Black currant is combined with young lambic.

O.G.: 1.040 - 1.054; Alcohol: 6%; IBUs: 3 - 22; SRM: 4 - 15.