Beer

What do we offer?

  • A ton of  micro-brews and macro-brews ranging from all over the United States
  • An outstanding collection of the many local micro-brews
  • Many of the well known Belgian, Abbey, and  Trappist Ales
  • A wide variety of Imports from all over the world
  • All the malt alternatives and ciders you could ask for
  • A great selection of Kegs in stock
Our Beer Discount Policy

Mix & Match 6 or more bottles of 22oz/750ml and save 10%

Purchase 12 bottles of 22oz/750ml of the same beer and save 20%

Purchase the same 2/12pks of beer and receive case pricing

*If an item is on sale you will be given the better of the sale price OR the regular price less the appropriate discount. Ask a Bacon’s associate for more information

Beer Styles

    *Ales*Ales are typically fermented warmer, with top-fermenting yeast. Ales generally are sweet, nutty, fruity and full. Many types of ales are driven by the fruity character of the warmer fermentation and thus they are brewed to balance this character with full malty and hoppy character.

    Blond Ales & Wheat Ales

    Malt and hop notes traditionally aren’t as strong in these beers, giving them the distinction of being more thirst quenching. Recommended for hot those hot summer days!

    Food Pairing: Lighter foods (Salads, Sushi, Chicken, light fish)

    Cheese Pairing: Feta and Goat Cheese

    Pale Ale

    The traditional British pale ale style, which includes bitter and ESB, is a very pleasant and understated beer. It has a malty profile and just enough woody or lightly floral hops for balancing. It is elegant and a great session beer. The American and Australia version of this very mutable style are brasher. The maltiness is often dialed down and more aggressive hops varieties are used making it an exciting and spicy brew.

    Food Pairing: Can go with a wide range of food (Burgers go great!)

    Cheese Pairing: Sharp Cheddar

    I.P.A.

    It will have a moderate, persisting head. The body will be golden to amber. A good IPA will have a strong pleasantly hoppy aroma. The flavor should be equally hoppy with plenty of balancing malty sweetness.

    Food Pairing: Strong spicy food (Curry is a classic)

    Cheese Pairing: Parmesan

    Porters

    There are many broad interpretations of modern porter so general tasting notes are difficult. The brew is very dark, almost opaque, though it should be clear when light does find its way through. The nose usually contains mild notes of roasted grains, chocolate, and toffee. There can also be undertones of coffee or licorice. The mouthfeel is thin but not watery. The flavor is always mild with none of the harsh or bitter notes of stout.

    Food Pairing: Roasted or Smoked food (Barbecue, smoked meat, blackened fish)

    Cheese Pairing: Mascarpone & Gouda

    Stouts

    The head of stout should be thick and is usually tan to brown. It’s body should be very dark brown or black. Stouts are typically opaque but if any light does find its way through the beer should be clear. The nose should be grainy and can carry hints of coffee, chocolate, licorice, and molasses with no apparent hops. The flavor is similar to the nose and should be rich and full. The mouthfeel should be anything but watery. A good stout can be silky, full, and creamy.

    Food Pairing: Rich, Hearty foods (Steak, Meat Pie, Raw Oysters)

    Cheese Pairing: Epoisses, Brie, Camembert

    Barleywine

    Barley wine is another example of the extreme drift of a style in America from its English roots. British barley wines are very malty with notes of alcohol and significant but not overwhelming native hops for balance. American versions are just as big in malt flavor and alcohol but there is also a monstrous serving of citrusy American hops so the overwhelming impression is of very bitter hoppiness, especially in younger brews.

    Food Pairing: Too over powering (Best with Cheese or Dessert)

    Cheese Pairing: Gorgonzola and Creamy Blues

    *Lagers*

    Lagers are fermented at colder temperatures using bottom-fermenting brewing yeast. Due to long, cold fermenting and maturing of the yeast, Lagers tend to produce less fruity beers that are more crisp and create the great taste the majority of Americans enjoy today. Stylistically, lagers focus on crispness and refreshment.

    Pilsners

    The head is white and dense and the body is straw colored. The aroma should contain hops with a hint of graininess. The flavor is simple with light grain and hops bittering. The finish is clean and refreshing.

    Food Pairing: Lighter foods (Chicken, Salmon, Bratwurst)

    Cheese Pairing: American Cheese, Havarti and Monterey Jack

    Märzen/Octoberfests

    The overall impression left by a good Oktoberfest/Maerzen should be malt but not in the nutty, bready way of a British Brown; after all this is still a German lager. The Vienna or Munich malts lay down a broad but light malt character. With only enough hops to balance, the malty character is dominant in the aroma and flavor without being overwhelming. The body should be light brown with a white head.

    Food Pairing: Mexican or any spicy food

    Cheese Pairing: Emmental and Swiss

    Bocks

    The flavor profiles of bock’s sub-styles break down like this. Dunkles bock is probably the bock most in line with the style’s brewing tradition. It is rich and malty. There is noticeable balancing hop bitterness but the depth of the full malt flavor dominate. Doppelbock or double bock, predictably, is like dunkles bock except more so – more of the sweet malty flavor, more depth, and more alcohol. Helles bock and Maibock are both lighter beers. They can be golden or amber but pack considerably more flavor than other styles of similar color. They also tend to be a bit hoppier than other bocks.

    Food Pairing: Spicy food like Thai or Korean Barbecue

    Cheese Pairing: Gruyére