The Davis Graduate
Beer

DRAFT LIST (updated 11-21-14)

Black Ales
Orange & Black Congrats Ale    (#8)
Moylan’s Brewery (Novato, CA)            Abv: 6%
Coronado Black Sails IPA    (#14)
Coronado Brewing (Coronado, CA)            Abv: 7.2%
Back In Black                 (#40)
Black IPA    
21st Amendement (SF, CA)              ABV: 6.8%    

BROWN ALES
Newcastle Brown Ale           (#26)
John Smiths (U.K.)               ABV: 4.7%
Downtown Brown                (#51)
Lost Coast Brewery (Eureka, CA)       ABV: 5%

STOUTS & PORTERS
Snowdrift Vanilla Porter           (#5)
Leinenkugel Brewing (Wisconsin)  ABV: 6%  
Velvet Merlin                      (#11)
Style: Oatmeal Stout
Firestone Walker (Paso Robles)    ABV: 5.5%  
Café Noir                    (#13)
Tap It Brewing (San Luis Obispo, CA)  ABV: 9.3%
Victory at Sea                (#16)
Style: Coffee Vanilla Imperial Porter
Ballast Point Brewing (San Diego, CA) ABV: 10%
Guinness                 (#35)
Guinness Ltd. (Ireland)         ABV: 4.2%
Obsidian Stout             (#43)
American Stout            ABV: 6.4%
Salted Belgian Chocolate Stout  (#60)
New Belgium Brewing (Colorado)         ABV: 9%

Strong Ales
Eye of the Hawk             (#6)
Mendocino Brewing (Ukiah, CA)          ABV: 8%    
Biere De Garde                             (#22)
Style: Biere De Garde            ABV: 9%
Brewery: New Belgium Brewing (Colorado)
Lukcy Bastard             (#42)
Stone Brewing (Escondido, CA)          ABV: 8.5%    

Scotch Ales
Old Chub Nitro             (#40)
Oskar Blues (Colorado)                  ABV: 8%    

Seasonal Beers
Snowdrift Vanilla Porter           (#5)
Leinenkugel Brewing (Wisconsin)  ABV: 6%  
Jubelale                               (#10)
Style: Winter Warmer
Deschutes Brewery (Oregon)         ABV: 6.7%   
Velvet Merlin                      (#11)
Style: Oatmeal Stout
Firestone Walker (Paso Robles)    ABV: 5.5%
Winter Solstice                      (#12)
Style: Winter Warmer
Anderson Valley (Boonville, CA)    ABV: 6.9%     
Sam Adams Winter Lager        (#37)
Boston Beer Company (Massachusetts)ABV: 5.6%
Sierra Nevada Celebration Ale (#56)
Sierra Nevada (Chico)                 ABV: 6.8%

LAGERS
Negra Modelo         (#1)
Style: Vienna Lager            ABV 5.4%
Corona                 (#2)
Style: Pale Lager            ABV 4.6%
Modelo Especial            (#3)
Style: Pale Lager            ABV 4.5%
Tecate Light            (#4)
Light Lager                       ABV 3.7%
California Dry Hop Lager (#21)
Sudwerk Brewing (Davis)        ABV 5%
Pabst                 (#23)
American Lager            ABV 5%
Rolling Rock             (#24)
American Lager            ABV 4.6%
Heineken             (#27)
Pale Lager                ABV 4.2%
Miller Lite             (#28)
Pale Lager                ABV 4.2%
Coors Light             (#29)
Light Lager                ABV 4.2%
Coors Banquet        (#30)
American Lager            ABV 5%
Bud Light             (#31)
Light Lager                ABV 4.2%
Budweiser             (#32)
American Lager            ABV 5%
Stella Artois             (#32)
Pale Lager                ABV 5.2%
Sam Adams Winter Lager        (#37)
Boston Beer Company (Massachusetts)ABV: 5.6%
Sam Adams Boston Lager        (#37)
Style: Vienna Lager/Amber Lager          ABV: 4.8%
Boston Beer Company (Massachusetts)

WITBIERS
White Rascal              (#17)
Avery Brewing (Boulder, Colorado) ABV: 5.6%
Blue Moon              (#45)
 ABV: 5.4%
Shocktop             (#47) ABV: 5.2%
Great White             (#52)
Lost Coast Brewery (Eureka, CA)  ABV: 4.8%

Wheat Ales
Weihenstephaner  Hefeweissbier (#39)
Style: Hefeweizen
Germany                ABV: 5.4%

Ciders
Schilling Ginger Cider            (#46)
Schilling Cider House (Seattle)      ABV: 6.5%
Angry Orchard Crisp Apple  (#48)
Style: Cider                         ABV: 5%

Blonde Ales
Saint Archer Blonde Ale     (#53)
Saint Archer Brewing (San Diego)              ABV: 4.8%


IPA’S
Lagunitas IPA                     (#7)
Lagunitas Brewing (Petaluma, CA)           ABV: 6.2%
Chasin’ Freshies                 (#9)    
Deschutes Brewery (Oregon)        ABV: 7.4%
Saint Archer IPA             (#15)
Saint Archer Brewing (San Diego)              ABV: 6.8%
Wipeout IPA                (#25)
Port Brewing (San Marcos, CA)          ABV: 7%
Samuel Adams Rebel IPA     (#50)
Boston Beer Company (Boston)         ABV: 6.5%
Sierra Nevada Celebration Ale (#56)
Sierra Nevada (Chico)                 ABV: 6.8%
Ranger                       (#58)    
New Belgium Brewing (Colorado) ABV: 6.5%

PALE ALES
Dale’s Pale Ale                   (#44)
Oskar Blues (Colorado)             ABV: 6.5%
Citra Extra Pale Ale         (#18)
Knee Deep Brewing (Auburn, Ca)   ABV: 7%
Sierra Nevada Pale Ale        (#19)
Sierra Nevada (Chico)                 ABV: 5.6%
Tour De Fall                 (#62)
New Belgium (Colorado)             ABV: 5.2%

AMBER ALES/RED ALES
Jamaica Red Ale                (#20)
Mad River Brewing (Blue Lake, CA)           ABV: 6.5%
Boont Amber Ale            (#55)
Anderson Valley Brewing (Boonville, CA) ABV: 5.8%
Fat Tire                     (#59)
New Belgium (Colorado)             ABV: 5.2%

IMPERIAL IPA’S
Pliny the Elder            (#34)
Russian River Brewing (Santa Rosa) ABV: 8%
Hoptologist DIPA            (#41)
Knee Deep Brewing (Auburn, Ca)     ABV: 9%
Hop the Pond                (#61)    
New Belgium Brewing (Colorado) ABV: 8%
Hardcore IPA               (#63)
Brewdog (Scotland)                           ABV: 9.2%
* Red Labeled beers are 8 ounce pours only

White IPA’s
Accumulation White IPA   (#57)    
New Belgium Brewing (Colorado) ABV: 6.2%

Steam Beers
Anchor Steam                 (#54)    
Anchor Brewing (SF, CA)          ABV: 4.9%

Gose
The Kimmie, The Yink & The Holy Gose     (#49)
Anderson Valley Brewing (Boonville, Ca) ABV 4.2%

Gose is an unfiltered wheat beer made with 50-60% malted wheat, which creates a cloudy yellow color and provides a refreshing crispness and twang. A Gose will have a low hop bitterness and a complementary dryness and spice from the use of ground coriander seeds and a sharpness from the addition of salt. Like Berliner Weisse beers, a Gose will sometimes be laced with various flavored and colored syrups. This is to balance out the addition of lactic acid that is added to the boil.

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