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Style Guide – Sannn

Style Guide

Pours fizzy, creating a beige/eggshell-colored foamy head thats dense image and wonderfully laced, sticking to the glass and also retaining magnificently. In fact, the lacing stays until the end. Beneath, a deep brown brew with rich tawny hues. This beer has some serious legs.


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Served in a 16-ounce pint glass. Cloudy and dirty-peach-colored, topped with a thick, frothy, creamy foam head with great retention and stick, thanks to the hops. Spicy, floral hop aroma with sweetish pale malts beneath.

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Brought to us in 16-ounce pints on tap, the condensation-covered glass and dim lighting yielded a shimmering copper-colored brew with a tawny center and a slight touch of haze. Atop the brew, a wonderful tight lacing with more than ample head retention and stick. Aroma is big, with notes of resinous pine, grapefruit, distinct fruit cocktail characters and caramelized sugars spread on toasted bread.

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Brewed with licorice; a proprietary, hand-smoked malt; and almost a pound of East Kent Goldings hops per barrel. Opaque brown in color, with muddy brown edges and a cola-colored head that drops quickly to a ringed lace. Strong and dominating licorice aroma with an underlying robust molasses-ness and highly roasted malts. Thick-ish, deep blackstrap molasses character (sweet, tangy nectar), quite robust. Licorice is assertive and smacks of herbal flavors. As the beer warms, both flavors become very intense, overpowering the palate a bit with some cloying action. Hop presence is masked; however, there is some and it peaks with a tannin feel and semi-citric sharpness. Rough and long-lingering finish with molasses, and soft anise residuals sticking to the palate. A tough one to drink. The use of molasses and licorice is simply overwhelming and without balance.

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The 11.2-ounce stubby bottle pours a muddy copper with a creamy and frothy beige head and sticky retention. Decanted carefully to keep the dregs (which are plentiful) from pouring out of the bottle. Yeasty, lightly vegetal, metallic, with a subtle spiciness and sweet alcohol in the nose. Light on the palate, with a prickly carbonation and creaminess in its wake. Delicious dark fruitiness of cherries, raisins and ripe plums. Very malty, with undertones of sweet chocolate, mild coffee and caramelized sugars. Crisp, dry edge. Spicy alcohol, a splash of coriander, and a slight tartness that helps tease and tame the sweetness. Soft, drying, powdery feel in the finish. Incredibly more-ish, as in, why, yes we’d love to have another. And with a very deceptive 11 percent alcohol by volume, we will.


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Delicate, crisp, and refreshing, this wit makes for a fantastic lawnmower beer, and the perfect refreshment after a day in the mountains. Pale straw in color with a fluffy white head. A distinct bready aroma from the unmalted wheat and Belgian yeast. Lightly sweet, a touch of fruity esters, and just a hint of orange and coriander, with a dry and slightly tart finish. Yes please may I have some more.

A blonde ale fermented with a special strain of yeast, then aged in French oak chardonnay barrels. Flavors of wine and oak absorb into the brew throughout twelve months of aging.

We sampled a few 12-ounce bottles of this cider, chilled down to 40 degrees. Light, fizzy bubbles rise to the top while pouring. Very pale yellow color. Low carbonation. At first glance, you might almost think this is a white wine. Smells of a blend of Pink Lady, Granny Smith and McIntosh apples; a bit buttery and musty in the back. Sulfites are very hard to detect. Very light body, very white-wine-ish. Tartness leads the way, soft but with a bite. Light, earthen notes; apple skin and apple pulp, middle to back. Sweet and sour apple flavor in the middle. Kiss of warmth from the alcohol. Wet and refreshing; almost too drinkable. At 6 percent alcohol by volume, any more than a few glasses will make you loopy.

Light, fizzy bubbles rise to the top while pouring.

Imperial Witbier, 8% ABV, sour mashed 1-2 days, and fermented with a blend of Berliner Weisse culture and Belgian Witbier yeast. Beer is barrel fermented in large red wine barrels (132 gal. barrels). Raspberries are added to the beer towards the end of fermentation directly to the barrel, and aged on the raspberries for a minimum of 1 month. The Berliner culture contains souring bacteria and the raspberries will add acidity to the beer. Brewed to commemorate Bottleworks 12th Anniversary.

At first glance, you might almost think this is a white wine.

One of the most sought-after stouts in Bell’s history, Black Note Stout blends the complex aromatics of Expedition Stout with the velvety smooth texture of Double Cream Stout and ages the combination in freshly retired oak bourbon barrels for months. The resulting harmony of flavors captures the finest features of all three components: malty notes of dark chocolate, espresso & dried fruits, all buoyed by the warmth and fragrance of the bourbon barrel. Aimed squarely at the stout and bourbon aficionados, Black Note makes a grand statement about the art of the dark.


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Delicate, crisp, and refreshing, this wit makes for a fantastic lawnmower beer, and the perfect refreshment after a day in the mountains. Pale straw in color with a fluffy white head. A distinct bready aroma from the unmalted wheat and Belgian yeast.

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