New Products at Keg Liquors

Boasts enticing ripe blackberry, black cherry and blueberry fruit aromas, accented by subtle scents of chocolate, earth and leather. On the palate, the wine’s intense, concentrated, black fruit and wild cherry flavors are enriched by roast coffee and toasty oak tones, with ripe, supple tannins and refreshing acidity anchoring the long, fruitful finish.

Brilliant garnet red color. Red fruits and spices on the nose. The mouth reveals rounded tannins (thanks to the stay in the oak barrels), a warm and full-bodied wine with an uncommon and lasting aromatic intensity. The proof that Côtes-du-Rhône can be a serious and elegant wine.

Saturated deep magenta red. Crisp clean raspberry blueberry fruits. Velvety creamy tannins persistent length of palate delightful full flavored finish.

Dark red brick colour, ripe plum and aromatic berry. Mouth feel is warm, intense, silky and round. Shows great development from five years in oak barrels.

Pale straw, almost clear, in color, this wine has a mineral, earthy nose. On entry, its creamy texture is prominent. Its dry flavor is characterized by subtle citrus and minerals. It has good acidity and a nice finish with mineral notes.

This wine is anything but Evil. Dense tightly packed fruit supported by rich cedary oak. Add intense blackcurrant, ripe plum & distinctly varietal characters.

White peach stone fruit characters. Add luscious & delicious textural mouthfeel and a touch of French oak influence. The creaminess is balanced by an elegant freshness.

Fruit sourced from Vineyards in the Ebenezer sub-region of Barossa. Ripe quince and lifted spice with a rich juicy concentration. Intense perfumed characters come from the sandy loam and dark berry characters from the heavier red-brown soils

Almond paste and toasted nuts can be found in this otherwise pear-flavored wine. Dry, fresh, with a pleasant acidity level, it reveals good richness and breadth.

A easygoing thirst quenching wine which reveals pear flavors, lemon, melon, and a hint of minerals. Concentrated, dry, with a fresh citric acidity which balanced so well with all this fruit.

The 2004 Syrah displays aromas of Blueberry, Cranberry and Sage. On the palate, the wine is full bodied and rich. The fruit flavors mingle with the toast and vanilla from the oak barrels.

The 2005 Fiddletown Zinfandel offers aromas and flavors that best express the appellation. These wines always have a characteristic note of pine and cedar. The red fruit aromas are distinct and the lush and vibrant flavors linger on the palate. The aging in small oak barrels helps mellow the wine, and gives a finish with holiday spice, toasted hazelnut and vanilla notes.

Conceived as a delicious Californian interpretation of the great Port wines, Désirée Chocolate Dessert Wine is an exotic blend of Zinfandel, along with two of Portugal’s classic grape varieties and an infusion of rich, opulent chocolate.

Powerful aromas of passion fruit and tropical notes lead into a complex palate of melon and stone fruit, underpinned by a zesty acidity and the classic Awatere flinty mineral spine.

Consecrator is a traditional doppelbock-style fermented with a Bohemian lager yeast. Reddish brown in color, with a mild hop profile, Consecrator is a well balanced, full bodied beer with hints of caramel and molasses in its smooth, malty finish.

2008 Version. In Williamsburg, Brooklyn, we forge barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium into our latest beer, Brooklyn Local 1. Behind the full golden color you'll find an alluring aroma, a dynamic complex of flavors. Belgian flair, Brooklyn fortitude and a dusting of our special yeast. To create this beer, we use the old technique of 100% bottle re-fermentation, a practice now rare even in Europe. It gives this beer a palate of unusual depth.

The elusive brew is made from pilsner malt and amber malt with an original gravity of 26.5?P, yielding an 11% abv. It's hopped with Warrior and Glacier varieties. Primary fermentation takes place in open vessels using two yeast strains, one American and one English. For added complexity, the beer is conditioned on barrel staves of French Oak for four months before being dry hopped with Glacier at the rate of a half-pound per barrel. This elixir is then blended 50/50 with 90 Minute IPA. After blending, the beer will measure 80 IBU and 10% abv.

Dark, robust and silky-smooth, with many flavors of roasted, toasted and caramel malts. Porter is an old-world beer style, so popular that it helped start the industrial revolution. Taste the history.

The Stone Imperial Stout label describes the brew as being "intensely aromatic (notes of anise, black currants, coffee, roastiness and alcohol) and heavy on the palate...expect this mysterious brew to pour like used motor oil and taste even heavier! Serve at 55 degrees."

10th anniversary limited edition
Reviving a tradition that had all but disappeared for over 150 years, the O'Hara family established a brewery in their home county of Carlow in south-east Ireland in 1996 producing beers of traditional Celtic and Irish origin, O'Hara's Irish Stout was born in 1998, winning the Championship Trophy and two gold medals at the International Millennium Brewing Industry Awards in 2000. The O'Hara's brand has now arrived at it's 10th anniversary. To mark that occasion we present as a limited edition O'Hara's Celebration Stout - rich in Irish malts balanced by a full bodied bitterness and delicate spicy aroma from Northdown and Fuggles hops with a luxurious chocolate finish.

An Irish King visits Upland in time for St. Pat's. Ard Ri is an Imperial Irish Red Ale with an 8.7 abv. States Upland Head Brewer Caleb Staton: "It's awesome." Available in bottles for the first time!

The young beer is brewed at around 50 EBC . The young beer is indeed a very important part of the secret of the Real Flemish Red Ale.

It is a “full malt” beer ( with caramel malt and roasted barley ) and a little dark candy sugar. It is hopped with Kent Goldings and Saaz at 22 IBU.

It is very difficult to assign both brews to a specific beerstyle .They are both special brews destined for blend only. The base beer is too acid to drink by itself while the young beer is too sweet and without “special” character.

As with all Gueuzes, Hanssens is a mixture of several vintages to produce a lambic which is refreshingly fruity.

This is the result of blending different lambics of different ages. The second fermentation takes place inside the bottles and therefore they are stored for minimum six months in constant temperature kept cellars.

Brewed in small 10-barrel batches with Certified Organic barley malt, this crimson hued ale has a sweet caramel nose with a zesty spicy, citrus taste. It has a slight hop finish and leaves a warm, tingling sensation on the tongue.A great winter warmer! Malts Used: Organic Barley Boiling Hops: Columbus, Brewer's Gold Finishing Hops: Columbus, Brewer's Gold, Perle

Ola Dubh (or ‘Black Oil’) is a collaboration between Harviestoun Brewery and Highland Park, Distiller of the Year*. It is based on Harviestoun’s award-winning Old Engine Oil. With more than a stylistic nod to the classic Imperial Porters (and Stouts) of the nineteenth century, this deliciously rich, dark, 8% a.b.v. beer is the first ale to be aged in malt whisky casks from a named distillery and, with traceable casks and numbered bottles, the rst with genuine provenance. Ola Dubh will initially be available in three di erent expressions; the initial release will be of small batches aged in casks formerly used to mature Highland Park 12 Year Old, Highland Park 16 Year
Old and Highland Park 30 Year Old.

Odyssey is the second edition in our Barrel Aged series. It is a dark, 10% ABV wheat beer. We age a portion of the beer in New American Medium Toast Oak, and a portion in stainless steel for more than six months. We then blend the two different portions of beer to taste. Finally we bottle condition, adding additional yeast and Candi sugar.

Our new Belgian style stout, is brewed with German 2 row barley, Torrified wheat and oats, balanced by a large addition of Belgian dark candi to give the Black a full and silky mouthfeel. Roasted malts give this stout its classic chocolate, toast and malty taste, and contribute to chocolate notes and a hint of roasted coffee in the aroma. The Black is fermented with a Belgian yeast strain and refermented in the bottle with the methode champenoise to make this beer truly unique.

Sweet red wine produced from hybrid grapes grown in our vineyard.
Aromas of black fruit and cherry with a lingering taste that reminds
many of a young ruby port.

Sweet white wine from our Estate Grown grapes. Fragrant, grapey. A new blend of our Niagara and Seyval grapes.

Hop Head Ale was first brewed June 9, 1995 as a specialty beer to begin a ten-year test of our patron’s fondess for hops. The first Hop Head Ale, although more hopped than our regular lineup of beers in 1995, was moderately hopped with an IBU (International Bitterness Unit) of 50. Over the next ten years, each time we brewed Hop Head Ale as a specialty beer we upped the IBU’s until we reached a level that most of our hop lovers considered to be ideal 75-85 IBU’s) while continuing to increase the hop flavor and aroma. The tenth generation of Hop Head Ale was considered to be the one to brew and bottle for distribution. It is brewed with five different hop varieties added at five different times to achieve the balance of IBU’s, flavor and aroma.

Introduced in 2002 as a seasonal specialty ale, its popularity resulted in its addition to our line of beers brewed at our Elkhart facility. Brewed as our creation of a new style “Summer Barleywine”, Seven Mules Kick-Ass Ale was named after the offensive line of the 1924 Notre Dame championship football team who were known as “The Seven Mules” blocking for the backfield known as “The Four Horsemen.” Seven Mules Kick-Ass Ale is a light colored ale brewed using four malts and two different hops. It has a high alcohol content of 10% ABV and will “kick your ass” if you are careless. Smooth tasting and very drinkable.

Four Horsemen is brewed as an Irish style Red Ale using six malts and three hop varieties. It was a Silver Medal winner at the 1994 Great American Beer Festival. It has a deep reddish-copper color. Initial taste is the residual maltiness of this popular beer balanced with moderate hop bitterness.

Brewed as an American Pale Ale with large quantities of Oregon Cascade hops and lesser amounts of other hops. A strong but pleasant hop flavor at the start with a smooth hoppy finish. Silver Medal 1995 World Beer Championships.

Lake Effect Pale Ale gets its name from the winter storms that develop over Lake Michigan and then drop its moisture in the form of large and numerous snow flakes resulting in snow accumulations up to two feet near the lake and lessening to the east.

"INDIAna Pale Ale is named for the state of Indiana with the emphasis on "INDIA" for the style of ale that it is - an India Pale Ale. Mishawaka Brewing Company recognizes the vast possibilities in making an IPA and regularly brews high bitterness level IPAs such as Hop Head Ale and Chinook Ale. INDIAna Pale Ale has a moderate bitterness that makes it very drinkable for our patrons.

"INDIAna Pale Ale" has a golden amber color and is brewed using only American grown ingredients including four malts and three hop varieties. The end result is a hop flavorful ale that is very refreshing.

Mishawaka Founder's Stout

Mishawaka Brewing Company's "Founder's Stout" has been brewed since August 1992 and is the winner of multiple awards including the 1996 World Beer Cup's "Gold Cup", the 1998 World Beer Cup's "Silver Cup" and the 1995 Silver Medal Winner at the Great American Beer Festival.

It is an Irish-style dry stout with seven malts. It has a roasted coffee flavor with a distinctive dry-roasted bitterness in the finish.