Drinks

Originally brewed in Einbeck, Germany, the Dunkel style was highly sought after in particular by the jealous Duke Maximilian of Bavaria. Frustrated that he couldn’t get the same quality beer in Bavaria, the Duke brought Einbeck’s main brewer, Elias Pilcher to court, had him arrested, and forced him to share his recipe. Our version of the historic Dunkel is a smooth, malty lager with slight hop notes.

Credited with bringing lager yeast to America from Bavaria, home brewer John Wagner is also known for doling out his ground breaking yeast to what would become some of the biggest domestic breweries still around today. One brewer in particular that benefitted was Phillip Best whose brewery eventually won a famous blue ribbon.  Crisp and pale with slightly sweet malt character. Herbal notes with a dry finish.

A precursor and a near carbon copy to Pale Ales, Best Bitters found their start when brewers switched from wood and peat to carbon fuel for kilning malts. Long known as the National Drink of England, Best Bitters came after the decline in Mild Ales’ popularity as a more drinkable alternative and better balance in hops, yeast, and malt profiles. Crisp, malty body, clean bitterness with herbal notes and a dry finish.

Diverging from its English Porter cousin, the Irish Stout came about after an Irishmen in 1817 invented a malt roaster that could produce darker roasts without any smoky bitterness. Packing a punch, Murphy Mac pays homage to Irish engineering and is named after the hotheaded McManus twin of Boondock fame. Showcasing dark, roasted malts, this medium-bodied ale has a lingering finish of dark malts and English yeast esters.

In its more modern form, the Irish Red originated in Kilkenny around 1710 with malt having more importance than hops. As tribute to the more gingerly, rational McManus twin, Connor Mac is a subtler brew with caramel and biscuit notes, a light, malty body, smooth mouthfeel, and clean, crisp finish.

Brewed during Lent as a celebration beer for the feast of St. Francis, the Doppelbock style was originally created by Italian monks who moved to a village just outside of Munich, Germany. Feast of St. Francis showcases dried stone fruit notes with strong caramel and roasted malt flavor due to Maillard reaction created by the decoction brewing method. Finishes dry and smokey with a low hop presence to balance this Bavarian lager.

As the story goes, the recipe for Scottish Heather Ale was held by the Pict people. When they were all but wiped out, save for a father and son, the father vowed to take the recipe to the grave almost effectively erasing the style from history. However, remnants of an ancient vessel containing the ale were found and analyzed allowing the style to live on. Take It To The Grave is best slightly warm, giving notes of heather flower, caramel, and full malt character.

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 gold medal award-winning clean ale with Kölsch yeast. Light and refreshing. On draft and in cans!

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.

Inspired by the Māori name for New Zealand’s highest mountain, Aoraki Mt. Cook, this lager is brewed with New Zealand hops emitting tropical flavors and aromas. Crisp, clean, mild hop bitterness. On draft and in cans!

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. On draft and in cans!

Finnish farmhouse ale made with fresh juniper berries. Zero hop additions alongside a clean grain bill of rye and barley malts, using double decoction brewing method. Light, easy drinking.

On draft and in cans!

Give yer hops a tug. Paying homage to a Canadian hockey great, this Schwarzbier does the town of Letterkenny proud with a hat trick of dark roasted maltiness, low IBUs, and easy drinkability. Let’s get you a puppers.

Hats off to this London Brown named after the iconic bowler hats of England. Bowler Brown is made with chocolate rye and caramel malts creating a slightly smokey and roasted malt-forward beer with lingering caramel notes. Sip a glass of this ale straight out of English history.

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. On draft and in cans!