Kegs are intended for Kegerator use only. TAP NOT INCLUDED. NOTE: An additional deposit charge per keg may be placed on your card for first time customers only. A representative from Drizly or the store will be in contact to confirm all details prior to delivery. Empty barrels will be picked up upon delivery of new kegs. For special requests, please contact: kegs@drizly.com --------------- How many beers are in a keg? 1/2 Barrel = 15.5 gallons = 165 beers 50 Liter = 13.2 gallons = 140 beers 1/4 Barrel = 7.75 gallons = 82 beers 1/6 Barrel = 5.2 gallons = 55 beers
Our American IPA gets its bold hop flavor from 100% American hops and its deep gold and full body from pale and crystal malted barley. A blend of Amarillo, Centennial and Simcoe hop varietals imparts AIPA with bitterness and prominent aromas of citrus and fruit. Our brewers select these hops on an annual pilgrimage to the hop farms of Pacific Northwest. IPAs (India Pale Ales) were first brewed in England during the late 1700s for export overseas to British soldiers in India. To keep their beer from spoiling during the long voyage, English brewers fortified their traditional pale ale recipes with natural preservatives: more malted barley, for a higher alcohol content, and more hops. In recent decades, with growing appreciation for highly hopped beers, American craft brewers have revived the style, embraced it, and incorporated new hop varieties. Our Special Release IPAs further those traditions and showcase the distinctions of hops from different hemispheres.
Our Helles-Style Summer Lager is a bright, golden beer, perfect for summertime. The malts we use impart a wonderful, fresh grain character, reminiscent of European lagers. The German Noble hop, Mittelfrüh, lends a mild lemony, spicy flavor. The German word “Helles” translates as “light” and “Lager” means “to store”. This beer style emerged in Germany through the Spaten Brewery’s marriage of British, Bohemian and German brewing techniques. This style is an integral part of brewing history and a predecessor of the straw-colored, light-bodied beers which are the most widely consumed beers in the world today. The lager yeast ferments the beer more slowly and at lower temperatures; it is then stored for maturation. This results in a beer which is more smooth and drinkable. Today, many American craft brewers offer this style as a maltier and hoppier alternative to American light lagers.
Our Oktoberfest is a traditional Bavarian Märzen with a toasty malt aroma and slight caramel taste. This rich, amber lager is balanced by the use of German noble hops, while the lager yeast ferments cold and slow, creating a smooth, crisp beer.
Lewis Osterweis Hard Ginger Beer is a wheat beer with a ginger bite. The body is lighter than a normal wheat beer, but the sweetness plays well with the tartness and spicy snap of the ginger.
Our Raspberry Hefeweizen is a true fruit beer, not a fruit-flavored beer. We add pureed raspberries to our Hefeweizen during the primary fermentation process. Although we add no sugar, color or flavors, the resulting beer is a hazy pink color, with citrus aromas from the wheat and a flavor that is neat and tart. While this beer is low in bitterness, it is not overwhelmingly sweet, making it a thoroughly drinkable beer for the season. In Belgium, fruit beers are quite popular and brewers often include wheat, along with malted barley. While our Raspberry Hefeweizen is not a true Belgian fruit beer, we have carried on the tradition of adding real fruit to fermenting beer. Today, many beers with fruit character are made with a fruit extract; we prefer to use the actual fruit to avoid any chemical or artificially sweet undertones in the beer.
Our ESB (Extra Special Bitter) may have the word “bitter” in its name, but the key to this style is balance. The combination of malts and hops creates a toasty, fruity flavor. Our ESB is dry hopped with a US grown hop varietal called Williamette, which has a pronounced spicy, lemon flavor. In the early 1970’s, brewers in London and the south of England expanded the range of beers available in pubs, reacting to the wave of European lagers moving into the British pub scene. In addition to the ordinary bitters and pale ales, brewers developed recipes for stronger premium ales like ESB, special bitter and special pale ale. These beers contributed to the English traditional ale revival of the 1980’s, making their way into the beer portfolios of many American craft breweries.