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White wines actually cover a wide range of different tastes and colors. From clear white colors to golden yellows, dry, sweet or semi-sweet, they are the wines that are defined by their light color, body, and complex taste.

Although Chianti and Burgundy are among the most well-known, red wine is made from about 40 different grape varieties across the globe. Depending on their tannin content, the reds can range from heavy and dark to light and refreshing. Recent research even suggests that all of the reds contain powerful antioxidants for good, overall health.

Spawned from the English Brown Ale, the American version can simply use American ingredients. The bitterness and hop flavor has a wide range and the alcohol is not limited.

This style of beer is more focused on malts than hops. Colors will range from amber to deep red. Hops are used, but they are more balanced and subdued. Many have a mild fruity character.

Any beer made by bottom-fermentation. This is a family of beers that share a pale color and lager heritage, but that differ in their hop malt balance and in the personalities of aroma hops used by each Brew Master.

Best described as “sipping” beers. These concoctions are best enjoyed in smaller quantities because of their strength in alcohol. Many are cellared for years as they will develop different tastes over the years or decades.

Take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out.

The American IPA is a different soul from the reincarnated IPA style. Color can range from very pale golden to reddish amber. Hops are typically American with a big herbal and / or citric character, bitterness is high as well.

Of British origin, this style is now popular worldwide. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent.

This category of beer refers to lagers brewed without rice or corn.Though often still yellow and fizzy, these beers will display a broader depth of malt flavor and a more complex bitterness.

Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to complement the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels.

Characteristics will greatly vary; some have similarities to Barley-wines and Old Ales. Barrel aging is certainly not out of the question.

An Americanized version of a Hefe Weizen, these beers range within the pale to golden color. There may be some fruitiness from ale fermentation.

A rich malty beer with some spicy / phenolic and mild alcoholic characteristics. It may show traits of a steely caramel flavor from the use of crystal malt or dark candy sugar.

Inspired by the American India Pale Ale (IPA),more and more Belgian brewers are brewing hoppy pale colored ales. A pronounced dry edge (very Belgian), often akin to an IPA crossed with a Belgian Tripel.

They differ from other regional Pale Ale varieties, by traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones.

Has an all around character, look for lots of complexity within a delicate palate. Hop and malt character can vary, most are fruity and may have mild dark malt flavors.

Expect a complex and powerful ale, yet delicate with rounded flavors and big, billowy, rocky, white head. Most are fruity and quite hoppy, but hop flavor and aroma will generally be within the low range and artfully balanced.

The name Tripel actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity with a sweet finish.

Inspired by the Trappist brewers of Belgium, a Quadruple is a Belgian style ale of great strength with bold flavor. Full bodied with a rich malty palate.

Pale straw to deep gold for color. Usually an all malt brew, well attenuated with a lightly malty palate. Most have a subdued fruitiness.

A more of a robust malt character with a dark amber to brown hue, bottom fermenting lager that generally takes extra months of lagering (cold storage) to smooth out such a strong brew.

Malt flavor is typically hidden with a low hop bitterness to allow the fruit or vegetable to dominate.

Dry Irish Stout tend to have light-ish bodies to keep them on the highly drinkable side. Bitterness comes from both roasted barley and a generous dose of hops.

Brown Ales tend to be maltier and sweeter on the palate, with a fuller body. Some versions will lean towards fruity esters, while others tend to be drier with nutty characters.

A mix of fruity, hoppy, earthy, buttery and malty aromas and flavors can be found. Typically all ingredients are English. This ale can be from golden to reddish amber in color with generally a good head retention.

ESBs are essentially more aggressive and more balanced bitters, both in alcohol and hop character, but nothing overpowering.Malts tend to be more pronounced, often toasty and fruity.The key to an ESB is balance.

Schwarzbier, is simply German for black beer. It doesn’t mean that it’s necessarily heavy or light in body, although they tend to lean towards light. Very refreshing and soul lifting beers, they also make a great alternative for the Winter.

A style that is broad and diverse and which captures any beer (except for Fruit Lambics) with fruit added in the recipe or base style.

The Maibock style of beer tends to be lighter in color than other Bock beers and often has a significant hop character with a noticeable alcohol.

Classic German Pilsners are very light straw to golden in color. Head should be dense and rich. They are also well-hopped and distribute a flash of citrus-like zest.

A south German style of wheat beer (weissbier). A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness. Little hop bitterness, and a moderate level of alcohol.

This style takes on a beer that is specially herbed and or spiced. Some brewers will throw anything into the brew kettle; hot peppers, hemp, ginseng or spruce needles.

In the case of Fruit Lambics, whole fruits are traditionally added after spontaneous fermentation has started. Once the fruit is added, the beer is subjected to additional maturation before bottling.

The Light Lager is generally a lighter version of a breweries premium lager, lower in calories and carbohydrates compared to other beers. Very low in malt flavor with a light and dry body.

Milk/Sweet Stouts are basically stouts that have a larger amount of residual dextrins and unfermented sugars that give the brew more body and a sweetness that counters the roasted character.

A variety of malt drinks.

Munich Dunkels are smooth, rich and complex, but without being heady or heavy. They boast brilliant ruby hues from the large amounts of Munich malts used, and these malts also lend a fuller-bodied beer.

This is the king of stouts, boasting high alcohol by volumes and plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate and burnt malt flavours. Often dry.

Beers that fall into this category contain a notable amount of rye grain in the grist bill. Bitterness tends to be moderate, to allow the often spicy and sour-like rye characteristics to pull through.

This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness.

Scotch Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew. They are sweeter and fuller-bodied, with a caramel and roasted malt flavor.

Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors.

Any beer made with a speciality grain, most typically rye, but also common are rice, sorghum, millet, corn, buckwheat, oats and spelt.

Named after the city in which it originated, a traditional Vienna lager is brewed using a three step decoction boiling process. Munich, Pilsner, Vienna toasted and dextrin malts are used, and wheat in some cases.

A more powerful Dunkel Weizen (of “bock strength”), with a pronounced estery alcohol character, some spiciness & bolder, more complex malt characters of dark fruits.

A Belgium Style ale that's very pale and cloudy in appearance due to it being unfiltered and the high level of wheat, that's used in the mash. Always spiced, generally with coriander, orange peel and other oddball spices.

Non-Alchoholic seletions

Blanco tequila has to be twice distilled, un-aged and is transparent in color, has the true bouquet and flavor of the blue agave, the names blanco, silver, platinum or plata mean the tequila is transparent in color.

Reposados tequila is twice distilled and has to be aged for a minimum of 2 months, in new or used oak barrels giving the tequila it's pale color, hints of wood and a pleasant finish.

Añejo tequilas must be allowed to mature for at least one year, and can be rested for up to ten years in rare cases. The Mexican government controls the tequilas tightly, and all aging is done in approved and sealed oak barrels. Color can also be added to Añejo Tequila, which is generally done with the addition of caramel (which also softens the flavor). All white, Reposado and Añejo tequilas are allowed to include demineralized water in order to bring the alcohol content in line with commercial allowances.

Need a description for Mezcal here.

$5.00Our Cajun Bloody Mary is the best you can get. Tall hurricane glass rimmed with celery salt and our secret Bloody Mary recipe with Absolute Citron vodka. On Sundays, our Cajun Bloody Mary's are only $3.00!

$5.00Mezcal (smooth, smoked tequila), fresh lime juice and gran torres orange liqueur can also be made with Cazadores Blanco on the rocks, frozen or martini.

$6.00Mezcal (smooth, smoked tequila) in a frozen margarita with mango, and fresh lime juice. can also be made with cazadores blanco.

$5.00Cruzan rum, fresh limes, mint leaves and sugar.

$6.00Made with Patron Silver instead of rum.

$6.00Bacardi Superior Rum, pineapple juice and other fruit juices, float of Myers rum. Served in a large Hurricane glass!

$5.00Leblon cachaca rum (made from sugar cane), fresh limes, sparkling water and sugar.

$6.00Trader vic’s spiced rum, apricot brandy, myer’s rum, cranberry, pineapple, orange juice and grenadine. served in a large hurricane glass!

$5.00After dinner coffee with patron xo café coffee liqueur, white trader vic chocolate liqueur, topped with whipped cream.

$5.00Fruity sweet red wine served over ice with fresh diced fruit on top. served in a large hurricane glass!

$7.00Seagram’s sweet tea vodka, bacardi superior rum, tequila, triple sec, 7-up and sour mix.

$7.00Absolut mandrin, dekuyper pomegranate liqueur, grapefruit juice and grenadine.

$7.00Absolut citron, dekuyper triple sec, lemonade with rimmed sugar.

$7.00Absolut vodka, dekuyper sour apple pucker and sour mix, garnished with a cherry.

$7.00Black voodoo martini with absolut raspberri and chambord.

$7.00Absolut citron, chambord and pineapple juice.

$7.00Absolut vanilia vodka, licor 43, midori, rose’s lime, cream.

$7.00Absolut vanilia vodka, frangelico, kahlua, splash of amaretto and cream.