History:  The Pilsner style was first created in the land of Plzen Czech Republic.  The Saaz hops from this region of the world give Pilsner beers a distinctive flavor.  In 1842 the brewers in Plzen learned about a type of yeast which fermented colder and provided a clean finish.  Today, we call this Lager yeast (which translated in German means “to store” since the lagers age a little longer than ales).  When the hops and yeast from the Czech Republic became available to brewers in the United States, the brewers created their own Pilsner style using locally grown corn. The Classic American Pilsner was born.  Prior to prohibition, this style had more flavor and body. This is Ray Hill’s interpretation of the Classic American Pilsner.

To date, this Classic American Pilsner has won 6 awards.

• Gold Medal - Men's Choice Award - 2007 St. Louis Microfest
• Bronze Medal - Ladies Choice Award - 2007 St. Louis Microfest
• 1st place - Ladies Choice Award - 2008 St. Louis Microfest
• Bronze Medal - 2008 Show Me Beer Festival - Jefferson City, MO
• 2nd Favorite Local Microbrew - 2008 Riverfront Times Restaurant Guide
• Favorite Local Beer - Westport Beer and Brats Festival - Maryland Heights, MO

Aroma: Sweet maltiness. Saaz hops.

Appearance: Deep golden color.  Substantial, long lasting white head.  Bright clarity.

Flavor: Mild malty sweetness from the corn and caramel roasted malt.  Mild Saaz hop flavor.

Mouthfeel: Medium body and rich, creamy mouthfeel.  Smooth.

Food Pairing: Seared tuna sashimi on wonton chips with sweet soy and wasabi crème, smoked salmon, Kobe Beef.

History: According to Wikipedia, the term pale ale was first used in 1703.  By the mid 19^th century, St. Louis had over 50 brewing companies.  One can reasonably assume that many of these breweries brewed their version of the Pale Ale.  This St. Louis Pale Ale is Ray Hill’s interpretation of an India Pale Ale (IPA).

Aroma: Citrusy hops with biscuit malt character.  Each complements each other in the aroma.

Appearance: Deep amber.  Large off-white head with good retention.

Flavor: Hoppy, citrusy American hop character.  Mild malt supports the hop presentation, but the balance is towards the hops.  Lingering hop bitterness with somewhat dry finish.

Mouthfeel: Medium body. Medium carbonation.  

Food Pairing: Beef bruschetta with ancho sauce, grilled fish, grilled Cajun chicken, gourmet burger.  

History:  This Northern English Brown Ale is usually associated with Nut Brown Ales.  Ray Hill decided to add Pecans in this Northern English Brown Ale for a distinctive flavor.  Two-row, Munich,  chocolate, and caramel malts blend with pecans, hops from the Willamette Valley in Northwest Oregon ,and English Ale yeast to provide a balanced and enjoyable Nut Brown Ale.

Aroma: Malt sweetness with chocolate and caramel notes.  Herbal, woody, and earthy aroma hop aroma.

Appearance: Reddish Brown hue, long lasting tan creamy head.

Flavor: Mild toasted, biscuity, and pecan character.

Mouthfeel: Creamy head, low carbonation, medium body. 

Food Pairing: Beef bruschetta with ancho sauce, leafy green salad (vinegar & oil), grilled portabella mushrooms.

History:  Oktoberfest celebration first began in 1810 as a public celebration of the marriage of King Ludwig to Princess Therese in Munich Germany . Origin of the beer style is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated.  Märzen and Oktoberfest are traditionally the same beer, one is brewed in March, the other for Oktoberfest.  Ray Hill’s interpretation is brewed with Tettnanger hops and German two-row barley to produce a rich, malty, complex lager. 

Aroma: Mild toasted and Munich malt aroma.

Appearance: Deep orange-red color.  Bright clarity.  Creamy off-white head.

Flavor: Toasty and caramel malty sweetness, somewhat dry finish.  Noble hop flavor and bitterness is mild.

Mouthfeel: Medium body.  Creamy texture.  Smooth. 

Food Pairing: Brew pub club, slow roasted pulled chicken or pork, chicken cordon bleu.

History: The traditional style of beer from Düsseldorf, Germany . “Alt” refers to the “old” style of brewing that was common before lager brewing was invented in the mid 1800’s.  Fermented at cool ale temperatures to produce a smoother palate than most ales.  

Aroma: Munich malt with a clean yet complex rich malt aroma.  Moderate Tettnanger hop aroma with a hint of floral character.

Appearance: Orange-Bronze, clear, long lasting, creamy tan head.

Flavor:  Rich malt character balanced with firm hop bitterness.

Mouthfeel: Medium body.  Medium carbonation.  Smooth finish.

Food Pairing: French onion soup, garlic mashed potatoes, roast leg of lamb.

History: Originating in England , porter evolved from a blend of beers known as “Entire.”  The name was first used in the 18th century from its popularity with the street and river porters of London .

Aroma: Malt aroma with mild roastiness and chocolaty quality.  Mild English hop aroma.

Appearance: Brown in color with ruby highlights when held up to light.  Good clarity.  Creamy tan head.  

Flavor: Mild chocolate roastiness character and a significant chocolate, and coconut character.  Mild English hop flavor.

Mouthfeel: Medium body.

Food Pairing:  Beef bruschetta with ancho sauce, smoked salmon, brisket of beef, roasted chicken.

History: Name literally means “beer which has been kept or lagered.”  A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather.  Related to the Belgian Saison style; the main difference is that the Bière de Garde is rounder, richer, sweeter, and malt-focused. 

Aroma: Prominent malty sweetness.  Toasty character.  Low hop aroma with subtle spicy notes.  Woodsy, cellar-like character.

Appearance: Ruby reddish bronze.  Clarity is brilliant.  Well-formed off white head.

Flavor: Substantial malt flavor with a toasty and toffee-like caramel sweetness.  Low hop bitterness provides some support, but the flavor balance is more focused on the malt.  The finish is medium-dry and malty.

Mouthfeel: Medium-full body, smooth, silky character.  Mild carbonation.  Moderate alcohol but smooth.

Food Pairing: Grilled fish, beef bruschetta with ancho sauce, grilled chicken salad, Cajun gumbo.

History: Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them).  Long, cool fermentations are traditionally used in Scottish brewing.

Aroma: Medium malt sweetness.  Low hop aroma.  Peaty aroma may be perceived as earthy, smoky, or very lightly roasted.

Appearance: Deep amber.  Very clear due to long, cool fermentations.  Creamy tan-colored head.

Flavor: Malt is the primary flavor but isn’t overly strong.  The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization.  Hop bitterness is low; the balance is towards the malt.  Peaty character may be perceived as earthy.

Mouthfeel: Medium body.  Low carbonation.  Creamy.

Food Pairing: Beef bruschetta with ancho sauce and horseradish cream, grilled chicken, grilled pork, and grilled, steamed, or roasted vegetables.

History: Irish red ales are red variations on typical English and Irish ales.

Aroma: Caramel and toasty malt flavor.  Mild hop aroma.

Appearance: Amber to deep reddish copper color.  Clear.  Creamy tan head.

Flavor: Moderate caramel malt flavor and sweetness, toasted and toffee-like quality. Finishes with a light taste of toasted grain.  Light English hop flavor.  Low hop bitterness.  Medium-dry finish.  Clean and smooth.

Mouthfeel: Medium body, mild carbonation.  Smooth.

Food Pairing: Slow roasted pulled pork or chicken, gourmet burger, grilled fish, smoked half chicken, roasted vegetables.

History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). 

Aroma: Mild hop aroma from late kettle additions of Pacific Northwest hops.

Appearance: Copper brown in color, substantial long lasting creamy head, and brilliant clarity.

Flavor: Sensible malt and hop balance that enhances each other.  Noticeable caramel, chocolate, and biscuit flavor.

 Mouthfeel: Medium body.  Moderate carbonation.  Smooth finish.

Food Pairing: Pulled pork, wood fired pizzas,smoked half chicken.

History:  Krystäl Weizen is a clear, filtered version of the German Hefeweizen.  By German law, 50% of this Weizen is malted wheat.  In this interpretation, Tettnanger hops from Tettnang, a small town in southern Baden-Württemberg, Germany ,are used for authentic German aroma and flavor.  

Aroma: Banana, clove, citrus, and wheat.  Mild hop aroma.   

Appearance: Gold in color.  Long-lasting white head.  Brilliantly clear. 

Flavor: Banana, clove, citrus, and the soft flavor of wheat is complementary.  Mild noble hop flavor.

Mouthfeel: Medium body.  Creamy head.

Food Pairing: Seared tuna sashimi on wonton chips with sweet soy and wasabi crème, grilled chicken salad, rotisserie chicken, wood fired pizza.

History:  Originally brewed by Trappist Monks, this Belgian Dark Strong Ale is a dark, very rich, complex, very strong dark Belgian ale.  Complex, rich, smooth.

Aroma: Complex, with a rich malty sweetness, significant alcohol.  The malt is rich and strong and has a Munich-type quality with a caramel, toast, and bready aroma.  The esters are strong of raisin, plum, and dried cherry notes.

Appearance: Deep amber brown in color.  Huge, dense, persistent creamy tan-colored head.

Flavor: Complex, with a rich malty sweetness, raisins, plums.  The malt is rich and strong, and has a Munich-type quality with a caramel, toast and bready flavor.  Low bitterness for a beer of this strength; The complex and varied flavors blend smoothly and harmoniously.

Mouthfeel: Smooth but noticeable alcohol warmth.  Body is full and creamy.

Food Pairing: Beef bruschetta with ancho sauce, pulled pork, any style gourmet burger, smoked half  chicken, cheesecake.