BEER FLIGHT $24 Sampler of eight Loma beers

warren peace Middle out midnight idol ac sleightor Kölsch Vienna Lager Black Lager Doppelbock ABV: 4.9% IBU: 25 SRM: 3.8 FG: 2.7 ABV: 4.5% IBU: 30 SRM: 10.8 FG: 3.2 ABV: 4.8% IBU: 26 SRM: 23.7 FG: 3.7 ABV: 7.2% IBU: 23 SRM: 17.5 FG: 5.1 Grist: Pilsner, Vienna, Pale Wheat Grist: Vienna, Pilsner, Munich I, Munich Grist: Pilsner, Munich I, Carafe Special II Grist: Pilsner, Munich I, CaraMunich III II, Carafa Special II Hop: Hallertauer Mittelfrüh Hops: Hallertaur Mittelfrüh Hops: Hallertaur Mittelfrüh, Tettnanger Hops:Tettnanger, Hallertauer Mittelfruh Kölsch is one of the few traditional Ger- Black lager or Schwarzbier dates back to The Doppelbock, literally “double bock,” man ales still brewed in Germany today. In Vienna lager is one of the few beer styles the 14th century in southern Germany. style’s roots can be traced back to the Pau- response to the lager revolution in the late with documented origins that can be Centuries before refrigeration, this beer laner monks in Munich during the late 18th 1800s, the brewers in Cologne started to traced back to the first brewer to ever was fermented cool in deep caves to give it century. Bock beer was brewed to sustain lighten the beer using modern pale malt make it: Anton Dreher in 1841. Dreher a smooth, rich, low ester profile from the the monks during periods of fasting in which and smooth it out using new lagering tech- and his contemporary, Gabriel Sadlmayer yeast. Once modern lagering techniques no solid food was allowed and it was believed niques. At Loma, we make this beer using a II, who developed the Marzen style, are were developed, ale like versions of this that the more a monk could drink the holier warm primary fermentation followed by an considered the pioneers of the modern beer disappeared. Our black lager goes he was. At Loma, we brewed this big, malty extended cold conditioning phase to com- amber lager category. This Vienna lager through a modern cold fermentation and lager to help warm you up and get through bine everything that is great about lagers has a creamy, elegant malt backbone with aging process to give it the classic rich these cold winter months a little easier. and a uniquely expressive ale yeast. an assertive, spicy bitterness that makes German lager character. for a rich and refreshing beer.

Hefaweizen Pick ‘em up Rye conciliation Roll along Hefeweizen Pale Ale Rye IPA American Porter ABV: 5.1% IBU: 8.8 SRM: 4.7 FG: 3.2 ABV: 5.2% IBU: 37 SRM: 4.8 FG: 2.2 ABV: 6.7% IBU: 54 SRM: 11.8 FG: 2.4 ABV: 6.0% IBU: 26 SRM: 28.3 FG: 4.1 Grist: Pale Wheat, Pilsner, Munich I Grist: 2-Row malt, CaraRed Grist: Rye, 2-Row, CaraMunich III, Grist: 2-Row, Munich I, Crystal T50, Dextrose Chocolate, Carafa Special II Hops: Tettnanger Hops: Magnum, Hull Melon, Mandarina Hops: Columbus, Amarillo Hops: Warrior In Germany, hefeweizen, literally trans- Bavaria lated “yeast wheat,” is required by law to The term “pale ale” first appeared around Rye may not be a common ingredient in The Porter style was developed in London be made with ale yeast and at least 50% 1700, but was mainly used to describe any beer today but it is an ancient brewing in the early 1700’s and earned its name wheat. The yeast that makes the classic beer brewed with malt that was dried with grain. It is a key ingredient in historical beer because of its popularity with the street clove and banana flavors and aromas also coke, which resulted in a lighter beer than styles like the Russian kvass, Finnish sahti, and river porters in England. Porter was stays in the finished beer to give it extra other popular styles of the day. During and German roggenbier. Rye’s high starch the first English beer style that was aged flavor and a hazy appearance. Loma’s its over 300 year history across multi- and protein content makes it harder to at the brewery instead of in the cellars hefeweizen has a nice balance of clove and ple continents, pale ale has seen many work with compared to barley and wheat. of the pub serving the beer. Loma’s banana flavors while still allowing the pale iterations. Loma Pale Ale is made with malt We incorporated a lot of this rarely used American Porter has more alcohol and wheat malt to come through mid palate from both Germany and the United States ancient grain in this beer, nearly 50%, to bitterness than its English counterpart, before its spicy finish. and German hops that were bred from add a rich, peppery complexity to a com- but still has the classic grainy, burnt, dark American varietals. mon modern beer style. chocolate malt character.