Crafts, domestics, imports, and seasonals — we have it all – cases, 12-packs, 6-packs, and singles.
I have always found myself dealing with two types of beer stores; big distributors that only focus on beer water (and the occasional micro) and bottle shops with ridiculous prices. My beer problems were all resolved once I learned about Rt 19 Beer and Cigar. They have a single walk-in cooler that is jam-packed with domestic micros and international rarities. This cooler is a haven for beer nerds. Bring your winter coat because you will be in the cooler forever!
The only thing that outdoes their beer selection is their customer service. The friction of finding the right beer is diminished by simply emailing in your order. I have yet to stump them.James G.
Miller, Coors, Bud – whatever your preference, we have all the top American classics at the best prices around.
Craft beer is consumable art, and we stock the most delicious varieties to suit every taste.
Like your beer from across the pond? Our daily stock includes a range of imports from the UK, Belgium, Canada, and more.
They’re here and then gone – seasonal beers make for a refreshing and exciting change to the standard routine.
Some of the breweries we carry include: 21st Amendment, Anderson Valley, Angry Orchard, Ballast Point, Bell’s, Blue Moon, Boulevard, Brooklyn, Budweiser, Coors, Corona, Deschutes, Dogfish Head, Duquesne, DuClaw, Erdinger, Evil Twin, Fat Head’s, Flying Dog, Founders, Full Pint, Goose Island, Great Divide, Great Lakes, Guinness, Harpoon, Heavy Seas, Heineken, Henry’s, Iron City, Ithaca, Knee Deep, Labatt, Lagunitas, Landshark, Leinenkugel’s, Left Hand, Long Trail, Miller, Magic Hat, Molson, Moosehead, New Belgium, Neshaminy Creek, North Coast, North Country, Oskar Blues, Penn, Pabst, Redd’s, Rogue, Rivertowne, Sam Adams, Shiner, Shock Top, Sierra Nevada, Spring House, Southern Tier, Stone, Sweetwater, Terrapin, Traveler’s, Troeg’s, Unibroue, Victory, Weyerbacher, Wyndridge, Yards, Yuengling… and many more!
Ales came first, when brewers weren’t exactly sure what role yeast played. Because ales were unstable, brewing ceased in warm weather and brewers would store reserves in as cool environments. Brewers storing their beer in very cold Alpine caves found that their beer was more stable because the yeast had sunk to the bottom.
An American interpretation of a classic English style. Characterized by floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop character, producing medium to medium-high hop bitterness, flavor and aroma. American-style pale ales have medium body and low to medium maltiness that may include low caramel malt character.
English Pale Ale
ESB stands for “extra special bitter.” This style is known for its balance and the interplay between malt and hop bitterness. English pale ales display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evident. The yeast strains used in these beers lend a fruitiness to their aromatics and flavor, referred to as esters. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is medium to medium-high.
Characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character, this style is all about hop flavor, aroma and bitterness. This has been the most-entered category at the Great American Beer Festival for more than a decade, and is the top-selling craft beer style in supermarkets and liquor stores across the U.S.
English yeast lends a fruity flavor and aroma. Different from its American counterparts, this style strikes a balance between malt and hops for a more rounded flavor.
Very approachable, a golden or blonde ale is an easy-drinking beer that is visually appealing and has no particularly dominating malt or hop characteristics. Rounded and smooth, it is an American classic known for its simplicity. Sometimes referred to as ‘golden ale.’ These beers can have honey, spices and fruit added, and may be fermented with lager or ale yeast.
Roasted malt, caramel-like and chocolate-like characters should be of medium intensity in both flavor and aroma. American-style brown ales have evident low to medium hop flavor and aroma and medium to high hop bitterness. The history of this style dates back to U.S. homebrewers who were inspired by English-style brown ales and porters. It sits in flavor between those British styles and is more bitter than both. English-style brown ales range from dryer (Northern English) to sweeter (Southern English) maltiness. Roast malt tones (chocolate, nutty) may sometimes contribute to the flavor and aroma profile. Hop bitterness is very low to low, with very little hop flavor and aroma. Known for rich and advanced malt aroma and flavor without centering too much on hops.
Beers in this category are pale to deep light brown in color. Often bottle-conditioned, with some yeast character and high carbonation. Specialty ingredients, including spices, may contribute a unique and signature character. Commonly called ‘farmhouse ales’ and originating as summertime beers in Belgium, these are not just warm-weather treats. U.S. craft brewers brew them year-round and have taken to adding a variety of additional ingredients.
German-style hefeweizens are straw to amber in color and made with at least 50 percent malted wheat. The aroma and flavor of a weissbier comes largely from the yeast and is decidedly fruity (banana) and phenolic (clove). ‘Weizen’ means “wheat” and ‘hefe’ means “yeast.” There are multiple variations to this style. Filtered versions are known as ‘kristal weizen’ and darker versions are referred to as ‘dunkels,’ with a stronger, bock-like version called ‘weizenbock.
Barleywine is a strong ale originating in Greece. A barley wine typically reaches an alcohol strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120. Use of the word wine is due to its alcoholic strength similar to a wine; but since it is made from grain rather than fruit, it is, in fact, a beer. There are two primary styles of barley wine: the American, which tends to be more hoppy and bitter with colors ranging from amber to light brown, and the English style, which tends to be less bitter and may have little hop flavor, with more variety in color ranging from red-gold to opaque black.
Lager (German: storeroom or warehouse) is a type of beer that is conditioned at low temperatures, normally in cold storage at the brewery, before being delivered to the consumer. It may be pale, golden, amber, or dark.
American lager has little in the way of hop and malt character. A straw to gold, very clean and crisp, highly carbonated lager.
A classic German-style pilsener is straw to pale in color. A malty residual sweetness can be perceived in aroma and flavor. Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor are moderate and quite obvious. Distinctly different from Bohemian-style pilsener, this style is lighter in color and body and has a lower perceived hop bitterness. Bohemian-style pilseners have a slightly sweet and evident malt character and a toasted, biscuit-like, bready malt character. Hop bitterness is perceived as medium with a low to medium-low level of noble-type hop aroma and flavor. This style originated in 1842, with ‘pilsener’ originally indicating an appellation in the Czech Republic. Classic examples of this style used to be conditioned in wooden tanks and had a less sharp hop bitterness despite the similar IBU ranges to German-style pilsener.
Helles’ means “pale in color,” as these beers are often golden. They are similar in flavor to adjunct-influenced lagers, but posses more advanced pilsner malt flavor and have a touch more sweetness, and are less dry in the finish.A full-bodied lager that puts pilsner malt flavors forward and can be perceived as bready. A slight sweetness permeates with just a hint of hop spiciness. Clean and crisp, this is a refreshing beer with substance.
American Amber Lager
A widely available craft beer style that showcases both malt and hops. Amber Lagers are a medium bodied lager with a toasty or caramel-like malt character. Hop bitterness can range from very low to medium-high.
A German-style dunkel, sometimes referred to as a Munchner dunkel, should have chocolate-like, roast malt, bread-like or biscuit-like aromas that comes from the use of Munich dark malt.This beer does not offer an overly sweet impression, but rather a mild balance between malt sweetness and hop character.
Traditional bocks are all-malt brews and are high in malt sweetness. Malt character should be a balance of sweetness and toasted or nut-like malt. ‘Bock’ translates as “goat!”
Light in color and malt character, this style’s fermentation process yields a light vinous character which is accompanied by a slightly dry, crisp finish. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold-conditioning process.
Porters & Stouts
Porter is a dark style of beer developed in London from well-hopped beers made from brown malt. The name was first recorded in the 18th century, and is thought to come from its popularity with street and river porters. Porters are the precursor style to stouts.
American Imperial Porter
These porters should have no roasted barley flavors or strong burnt/black malt character. Medium caramel and cocoa-like sweetness is present, with complementing hop character and malt-derived sweetness.
Brown porters have no roasted barley or strong burnt/black malt character. Low to medium malt sweetness, caramel and chocolate is acceptable. Hop bitterness is medium. Softer, sweeter and more caramel-like than a robust porter, with less alcohol and body.
A coffee- and chocolate-forward ale, but with a hop aroma and flavor, often from a citrus-forward variety. American stouts are bold, with a distinctive dry-roasted bitterness in the finish. Fruity esters should be low, but head retention high. The addition of oatmeal is acceptable in this style and lends to the body and head retention.
Hybrid beers combine different brewing styles and beer types into new, innovative concoctions. Ever-growing in popularity on the craft beer front, the market is perpetually growing with fresh entries in the hybrid category.
This is a balanced beer that uses a moderate amount of kilned malts and roasted barley to give the color for which it’s named. With a medium hop characteristic on the palate, this typically amber-colored beer is brewed as a lager or ale and can have a medium candy-like caramel malt sweetness. This style may contain adjuncts such as corn, rice and sugar, which help dry out the finish and lessen the body. It also often contains roasted barley, lending low roasted notes, darker color and possibly creating a tan collar of foam.
This is a mild, pale, light-bodied ale, made using a warm fermentation (top or bottom fermenting yeast) and cold lagering. Despite being called an ale, when being judged in competitions it is acceptable for brewers to use lager yeast.
India Pale Lager (IPL)
A combination of an IPA and a lager, IPLs differ from IPAs in one key respect — fermentation. IPAs are fermented with a clean ale strain, at ale fermentation temperatures (often 68–72 °F/20–22 °C). In contrast, IPLs are fermented with a lager yeast strain at lager fermentation temperatures (usually 50–55 °F/10–13 °C). Often, IPLs are created by fermenting IPA wort with lager yeast at these lower temperatures.
American brewers love to add huge amounts of hops to various styles, and the Belgian IPA is one result of that behavior. Just as Belgian brewers influenced American styles, Americans have influenced Belgians in return. The base beer for an American-IPA/Belgian-beer hybrid can be any strong, pale Belgian beer or any strong, pale American ale. Belgian IPAs built on a Belgian base beer are more often hopped with European hops. Belgian IPAs based on an American-style IPA grain bill tend to be hopped with American hops, but as with any hybrid beer, there are no rules. Everything is up to the imagination, resulting in a heavily varied style.
Experimental beer is beer that is produced in or as a new style, using a new recipe, or as a type of beer that does not fit within present beer style criteria or definitions. The term also encompasses minor beer styles that are not covered under any of the Beer Judge Certification Program (BJCP) categories, with the exception of Belgian beers. Such minor beer styles may serve “as an incubator” for new potential categories, and may attain an official category if the style becomes of interest to the general public at a sufficient level.
An alcoholic beverage made by fermenting juice pressed from fruit, especially apples. Also called hard cider.
Hard Fruit Ciders
The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost clear to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common.
Beer is an ever-evolving craft which changes with the times. Styles come and go in popularity based on consumer preference, lifestyle, and cultural demands. Here we outline various practices in the beer industry popular right now.
Despite being one of the oldest forms of alcoholic beverage in the world, mead is seeing a resurgence in popularity. Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruit, spices, grains, or hops. The alcoholic content of mead may range from about 8% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage’s fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling; and it may be dry, semi-sweet, or sweet.
The addition of nitrogen to a beer gives way to much smaller bubbles, creating a smoother, creamier experience. Beyond mouthfeel, there are variances in appearance and smell. Nitrogen is largely insoluble in liquid, which is what contributes to the thick mouth feel.
Fruits have been used as a beer adjunct or flavoring for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are common additions to beer. Modern breweries may add only flavored extracts to the finished product, rather than actually fermenting the fruit. One can usually tell whether the fruit is real or an extract by the price of the beer.
Gose is a top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat. Dominant flavors in gose include a lemon tartness, an herbal characteristic, and a strong saltiness.
As the number of people with gluten intolerance (or lifestyles of avoidance) rises, gluten-free beers continue to rise in popularity. These beers are mainly produced from cereal grains such as millet, rice, sorghum, buckwheat and corn.
Largely self-explanatory, hard sodas are typical soda beverages brewed with a modest alcohol content. Hard root beer, hard ginger ale, and hard orange soda are among the most common types of sodas in this category, with new breweries jumping on the trend with regularity.