Created by an Einbeck brewer recruited by a royal Munich brewery back around 1592, the Helles Bock, or Maibock, was crafted in an effort to emulate bock beers from Einbeck, Germany. Quite different than the traditional bock beers, however, Helles Bocks use lager yeast and were historically brewed in the winter, left to ferment til springtime. Royal Envy features a clean maltiness with low hoppiness and slight, smooth bitterness.

The Duke of Bavaria was ultimately the reason for the Reinheitsgebot, otherwise known as the German Purity Law, effectively putting out of production brews such as the Kottbusser. Brewed with the traditional wheat, oats, honey, and molasses, The Duke Says Nein is a clean lager with Kölsch yeast. Light and refreshing.

Originally brewed at Guinness’ St. James’s Gate brewery in Dublin, the Foreign Extra Stout was made for Irish expats working in the Caribbean, made with extra hops and a higher alcohol content to help preserve the beer on its long journey overseas. James’s Gate is a medium bodied stout with pronounced roasted malt notes and a lingering flavor.

Much tastier than your favorite aunt’s holiday fruitcake. Brewed with Maris Otter, oats, and caramel malts. Hopped with Warrior and East Kent Goldings. And jazzed up in secondary fermentation with coriander, cacao nibs, orange peel, vanilla, black peppercorn, cassia buds, and star anise. Merry Christmas Ale!

The original Hodgson Bitter Ale was brewed on Surrey, England’s Brook Street in 1886. In following that recipe, this IPA features Willamette and Challenger hopes with Brettanomyces for a touch of sour and oak to mimic barrel aging.

Inspired by the Māori name for New Zealand’s highest mountain, Aoraki Mt. Cook, this lager is clean and crisp with New Zealand hops emitting tropical flavors and aromas. Mild hop bitterness with a light malt profile.

Named after West Coast IPA’s creator Fritz Maytag, Fritz’s Folly is brewed and dry hopped with traditional Cascade hops for bittering and aroma with a medium-bodied malt profile.

Originally brewed by Trappist monks of the Order of Cistercians of the Strict Observance in the Belgian Westmalle Abbey, this malty brew has a rich color and medium body with a roasted malt profile.

A lager fit for a coal miner, Dortmunders originated in Dortmund, Germany and slowly fell out of production as the coal and steel industries diminished in West Germany. A maltier, more golden version of a pilsner, our Dortminer has a mellow bitterness and bright, balanced mouthfeel. Refreshing for coal miners and anyone looking for a mildly hearty lager after a hard daysʼ work.

Translating to ‘old beer’ and brewed as a rebellious act against lagers, Altbier originated in Dusseldorf, Germany around 1838. Olde Towne reflects the brewing techniques of yesteryear as a top-ferment creating a malty sweetness with a light hop aroma and medium bitterness.

The Rule of Benedict is often known as the reason why monks brew and sell beer. Brewing became a way for monks to pursue manual labor and support the monastery and community needs all at once. A tad darker than a traditional Abbey ale, this brew is mildly hopped with a crisp, dry finish and just a hint of dried fruit.

Finnish farmhouse ale brewed with twice the amount of juniper as Ægir’s Wreath!

Kränz (meaning wreath) references the picturesque tray of Kölsch-filled stange glasses served at brewhouses in Cologne, Germany. This light ale, nicely balanced with malts and hops, is a favorite here at Archival. Served in a traditional stange glass.

An ode to Archival’s true MVP and a real ‘Jack of All Trades’, this pale ale has a mild hop bitterness crafted with Newport and Golding hops. Low maltiness with a traditional mix of pale English base malts.

Made popular in San Francisco, California Commons are crafted with lager yeast and fermented at ale temperatures. A medium bodied beer with mild bitterness.