What Kind of Beers Do You Have?

Frosty Bottom Brewing has rotational beers on tap with new craft beers available every month.

What’s on Tap?

Here’s the beers on tap this month

Catbird Seat Cream Ale 4.8%

Summer beer at it’s finest. A Light and refreshing drink with a straw to pale golden color. Hop and malt flavor is subdued to quench your thirst after a great bike ride.

Prost! Altbier 5.4%

Altbier is one of the few indigenous German ale styles, along with the blond kölsch from Cologne and the hefeweizens of Bavaria. This Prost! Altbier is a crisp, clean-tasting, full-bodied beer with a copper-brown color, firm, lacey white crown of foam, and a malty to nutty bittersweet finish.

The name Altbier, which literally means old [style] beer, refers to the pre-lager brewing method of using a warm top-fermenting yeast like British pale ales. Over time the Alt yeast adjusted to lower temperatures, and the Alt brewers would store or lager the beer after fermentation, leading to a cleaner, crisper beer than is the norm for an ale.

The Bavarian Reinheitsgebot (beer purity law; literally “purity order”) of 1516 was drawn up to ensure the production of decent-quality beer; however, this decree did not affect brewers of the Rhineland. As such, the brewing traditions in this region developed slightly differently. For example, brewing during the summer was illegal in Bavaria, but the cooler climate of the Rhineland allowed Alt brewers to brew all year long and to experiment with storing fermented beer in cool caves and cellars.

The name “altbier” first appeared in the 1800s to differentiate the beers of Düsseldorf from the new pale lager that was gaining a hold on Germany. Brewers in Düsseldorf used the pale malts that were used for the modern pale lagers, but retained the old (“alt”) method of using warm fermenting yeasts.

The first brewery to use the name Alt was Schumacher which opened in 1838. The founder, Mathias Schumacher, allowed the pale ale to mature in cool conditions in wooden casks for longer than normal, and laid the foundation for the modern alt beer – an amber coloured, lagered ale. The result is a pale ale that has some of the lean, dryness of a lager, with the fruity notes of an ale. (https://www.bayareamashers.org/wp-content/uploads/2013/07/2009-SOQ-3-Altbier.pdf)

Black Angle Black IPA 7.2%

Appearance – Pours dark chestnut brown with a tan, small foam head. Good retention before finally dying down to a thin, broken layer of suds.

Smell – Hint of roast with hoppy notes of grass, pine and a hint of citrus.

Taste – A nice mix of malt to hop, with toffee and lesser a touch of roast, while the hops deliver plenty of flavor, and a touch of citrus afterglow. Aftertaste lingers with a smooth mellowiness.

Mouthfeel – Medium-bodied with moderate carbonation.

Juicebox IPA 6.2%

Bold, full-bodied & juicy. This New England style IPA laughs in your mouth with taste.

This hazy New England IPA, or Juicy IPA, is one of the most popular at FBB in the summer months. It jumps with hop character, but is much softer and less bitter than typical West Coast IPAs. Juicebox accentuates hop character while maintaining a smooth and creamy mouthfeel. Light in color but hazy from heavy dry hopping and yeast selection. Low in bitterness with a huge hop character due to hop-bursting.

So Many Different Kinds of Beer. Here’s some background

There are really only two main types of beer: lager and ale. The style of a given beer is generally determined by the fermentation process, though some beers are hybrids and some simply defy typical categorization. lagers are made with one strain of yeast while ales are made with another. Lagers are also typically fermented at a cold temperature, whereas ales are fermented at warmer temperatures. Lager beers range from darker pilsners and bocks to pale American lagers. Ales, on the other hand, range from super hoppy IPAs to super malty stouts.


Ambers can be ales or lagers, but both styles are so named for their amber color. They’re also both known for their toasty, caramel-tasting malts and low to medium-high hop bitterness. They often have notes of citrus or pine to balance the sweetness of the malt.

  • ABV: 4.4%–6.1% 
  • IBU: 18–45 
  • Color: gold to copper to reddish brown 
  • Taste: toasty and caramel-ish malts with low to medium-high hop bitterness


This lager beer, which translates to “goat” in German, is a dark, malty beer first brewed in Einbeck, Germany. It is traditionally sweet and strong. 

Versions include maibock, which has a lighter color and more hops; doppelbock, which has a maltier flavor and a higher ABV; and weizenbock, a wheat version of a bock that’s as strong as a doppelbock. 

  • ABV: 6.3%–9.5%
  • IBU: 15–38
  • Color: dark brown 
  • Taste: toasted malt sweetness with light hops 


  • ABV: 4.8%–5.3%
  • IBU: 16–25
  • Color: amber to dark reddish-brown  
  • Taste: high malt flavor with a smooth mouthfeel 


An IPA beer, or India pale ale, is a hoppy brew that is popular among craft beer drinkers. IPAs have a distinct bitter flavor and aroma. 

Versions include a double or imperial IPA, which is a stronger version of a regular IPA, typically with an ABV of more than 7.5%; and a hazy IPA (a.k.a. juicy or New England IPA), which is known for its fruity taste, hazy appearance and low bitterness. 

  • ABV: 5.1%–10.6%
  • IBU: 50–70
  • Color: light gold to coppery brown 
  • Taste: bitterness mixed with fruity, citrusy, floral and piney notes 


This beer hybrid is crafted using both ale and lager brewing techniques. The result is light, refreshing and easy to drink. Technically, a true Kolsch has to come from Cologne, Germany, but you’ll find Kolsch-style beers at craft breweries all over America. 

  • ABV: 4.4%–5.2%
  • IBU: 20–30
  • Color: light gold 
  • Taste: crisp & refreshing with a hint of fruitiness 

Pale Lager

Almost all the most popular beers in America are pale lagers (more on that below). They’re known to be easy-drinking beers with light to medium hops and a clean malt taste.

  • ABV: 4.1%–5.1%
  • IBU: 5–19
  • Color: pale gold 
  • Taste: light & crisp with a mellow flavor 

Pale Ale 

American pale ales are a spin-off of English pale ale and utilize American hops. There are a wide variety of pale ale flavors based on the type of hops used, but pale ales are particularly known for their balance of malt and hops.

  • ABV: 4.4%–5.4%
  • IBU: 30–50
  • Color: deep gold to light brown to copper 
  • Taste: medium to medium-high hoppy bitterness with a variety of flavor notes, from floral to citrus 


This lager originated in the city of Plzeň, Czech Republic, and has since become one of the most popular beers in the world because of its well-balanced taste. Bohemian pilsners (a.k.a. Czech-style pilsners) are generally darker and with less hoppy bitterness than their counterparts, German-style pilsners. 

  • ABV: 4.1%–5.3%
  • IBU: 25–50
  • Color: straw to pale gold to light amber
  • Taste: medium to high hop bitterness tempered by sweeter malts


Porters are dark beers that are possibly take their name from street and river porters, manual laborers in England who drank the dark ale in the early 18th century. They are known for their dark brown color and sweet baked-good notes, and they are the precursor style to stouts.  Versions include imperial porters, which have medium malt sweetness and medium hop bitterness; English-style brown porters, which have low malt sweetness and medium hop bitterness; and robust porters, which have a stronger bitterness and roasted malt flavor.

  • ABV: 4.4%–6%
  • IBU: 20–30
  • Color: dark brown 
  • Taste: medium hop bitterness with sweet notes of caramel & chocolate 


Just don’t. No. Just no. To learn more, read this article on Sour Beers.

  • ABV: wide range
  • IBU: wide range 
  • Color: wide range
  • Taste: acidic, tart, sour 


Learn more about why Stout is the Best beer here. Stout beers are probably one of the easiest beers to identify, as they’re about as dark as beer can get. These dark ales also have a tendency to coat your palate and often feature notes of caramel, chocolate and coffee. People think of stouts as heavy beers, but some varieties (like milk stout and Irish-style dry stouts) can have a lower alcohol content. Guinness, for instance, is only 4.2% ABV.

Other versions include the rich oatmeal stout and American imperial stout, the strongest and richest of the stouts.

  • ABV: 3.2%–12%
  • IBU: 15–80
  • Color: dark brown to black 
  • Taste: malty with roasted notes of caramel, coffee & chocolate plus a medium to high hop bitterness 


These ales vary widely in terms of flavor, but all typically share a cloudy appearance and a noticeable taste of wheat. Versions include the American wheat beer, which is known to be light, bready and a bit citrusy; the Belgian witbier (a.k.a. Belgian white), which is spiced with coriander and orange peel; and the German wheat beer, which is typically very yeasty with banana and clover flavors. 

  • ABV: 2.8%–5.6%
  • IBU: 10–35
  • Color: Straw to light amber
  • Taste: wheaty; also light and often fruity, typically with low to medium hop bitterness 

Other Beers FBB Makes

Old Man Time IPA

This classic clean IPA keeps us in good taste all year long. Named after the the great OMT himself, Jon, this beer is a refreshingly smooth and clean beer.

Malty Around 4

Hoppy Around 5

ABV% 7.2%

SRM (color range) 4 to 6


Chompski Belgian Golden

The style combines two things most people love about beer, Hops and Malt. When you want to have a pint or two of beer…or three of a nice summer beer, step right up. 

Here’s a list of major terms commonly used in beer making, along with brief descriptions to help you navigate the world of brewing:

  1. Malted Barley: Barley grains that have been soaked, germinated, and dried. Malted barley provides the sugars necessary for yeast fermentation during the brewing process.
  2. Mash: The process of mixing crushed malted barley with hot water to extract sugars and enzymes. This mixture, known as the mash, forms the foundation for fermentation.
  3. Wort: The sweet liquid extracted from the mash after the sugars and enzymes have been dissolved. The wort serves as the base for beer production.
  4. Hops: The flowers of the hop plant, used primarily for their bittering, flavoring, and aromatic properties. Hops balance the sweetness of the malt and contribute to the overall aroma and taste of the beer.
  5. Boiling: The process of bringing the wort to a vigorous boil. Boiling sterilizes the wort, extracts bitterness from hops, and promotes protein coagulation.
  6. Fermentation: The process by which yeast consumes the sugars in the wort, producing alcohol and carbon dioxide as byproducts. This is the crucial stage where the wort transforms into beer.
  7. Yeast: Microorganisms responsible for fermenting the wort. Yeast consumes sugars and converts them into alcohol and carbon dioxide, imparting flavor and character to the beer.
  8. Aeration: The introduction of oxygen into the wort or beer to promote yeast growth and activity during fermentation. However, excessive aeration after fermentation can lead to oxidation and off-flavors.
  9. Primary Fermentation: The initial phase of fermentation, where most of the yeast activity takes place. It typically lasts for a few days to a couple of weeks, depending on the beer style.
  10. Secondary Fermentation: An optional stage where the beer is transferred to a secondary vessel to undergo further aging and conditioning. It allows for clarification, maturation, and flavor development.
  11. Conditioning: The process of allowing the beer to mature and develop flavors and carbonation after fermentation. Conditioning can occur during secondary fermentation or in the bottle or keg.
  12. Carbonation: The process of introducing carbon dioxide into the beer, creating bubbles and effervescence. Carbonation levels can vary depending on the beer style and desired level of carbonation.
  13. Filtration: The process of removing suspended solids and particles from the beer, enhancing its clarity and stability. Some brewers choose to leave their beer unfiltered for added flavor and mouthfeel.
  14. Cold Crashing: The practice of rapidly cooling the beer to near-freezing temperatures, causing yeast and other solids to settle to the bottom of the fermenter. Cold crashing aids in clarifying the beer.
  15. Bitterness Units (IBU): A measurement scale indicating the perceived bitterness of a beer. It quantifies the concentration of hop compounds responsible for bitterness.
  16. Alcohol by Volume (ABV): A standard measurement used to express the alcohol content of a beer. ABV represents the percentage of alcohol in relation to the total volume of the beer.

These are just a few of the terms you’ll encounter in the world of beer making. If you’d like to explore the world of beer making stop on by FBB and see it for yourself. Roy and Zafra will be happy to talk you through the process. And maybe even share a little taste with you. Cheers!