Schnitzel Haus Bier Menu
Tap Biers
Reissdorf Kölsch German kölsch 6.
Kölsch is typically lighter even than Pilsner in color and is often around 5% ABV with
a slightly malty, fairly soft palate. The finish is decidedly dry due to its high attenuation and firm hop character. This cleanness is a result of a fairly long, cold maturation of
two to six weeks.
Radeberger hoppy pilsner 6.
Spaten Lager well balanced lager 7.
Spaten Optimator strong malty dark beer 7.
Weihenstephaner light wheat beer 7.
Weihenstephan Korbinian double bock 7.
Carlsberg traditional Danish Lager 6.
Hofbräu München Original helles lager 6.
Guest Taps 6. & 7.
We reserve 2 of our taps for the highest quality seasonal German biers. Please ask your server what is currently available.
German Bottled Biers
Ayinger Celebrator malty dark bier 8.
Aecht Schlenferla Marzen smoked bier 8.
Aecht Schlenferla Helles Lager smoked bier 8.
Bitburger hoppy pilsner 6.
Köstritzer very dark, very smooth 6.
Beck’s light pilsner 6.
Augustinerbrau Maximator malty dark bier 6.
Augustinerbrau Edelstoff smooth lager 6.
Jever crisp pilsner 6.
St. Pauli Girl light lager 6.
Bottled Wheat Biers
Aventinus Dopplebock smooth wheat dopplebock 8.
Berliner Weisse fruity, dry wheat bier 7.
Weihenstephan Kristall clear wheat bier 7.
Weihenstephan Vitus strong wheat bier 7.
Franziskaner Dunkel sweet wheat bier 7.
Franziskaner Hefe-Weisse mildly bitter wheat 7.
Belgian Biers
Duvel strong golden ale 8.
Chimay Red strong dark ale 8.
Golden Draak Dark Brown Triple Ale 8.
Lindeman’s Framboise raspberry lambic bier 10.
Lindeman’s Kriek sour cherry lambic bier 10.
Houblon Chouffe abbey triple 9.
Saison Dupont Belgian farmhouse ale 9.
Kwak sweet amber specialty ale 8.
(Finland) Sinebrychoff porter 8.
Omer Belgian blond ale 9.
Other Biers
Beck’s 6.
Bud Light 4.50
Budweiser 4.50
Clausthaler non-alcoholic pilsner 6.
Coor’s Light 4.50
Heineken 5.
Ales and Lagers
Beers fall into two broad categories: Those that are produced by top-fermenting yeasts (ales) and those that are made with bottom-fermenting yeasts (lagers).
Ales came first, when brewers weren’t exactly sure what role yeast played. Because ales were unstable, brewing ceased in warm weather and brewers would store reserves in as cool or cold an environment as they could find. Brewers storing their beer in very cold Alpine caves found that their beer was more stable because the yeast had sunk to the bottom.
We won’t go into the evolution of this yeast, but this storage (lagerung in German) naturally selected bottom-fermenting yeasts. Operating at colder temperatures these yeasts worked slower, producing beer more attenuated, cleaner, rounder and less fruity than ales. Fermentation took one to three months.
Ales include everything with ale in the name (pale ale, amber ale, etc.), porters, stouts, Belgian specialty beers, wheat beers and many German specialty beers. They generally have a more robust taste, are more complex and are best consumed cool (50F or a bit warmer) rather than cold.
Lagers include pilseners, bocks and dopplebocks, Maerzens/Oktoberfests, Dortmunders and a few other styles found mostly in Germany. They are best consumed at a cooler temperature than lagers, although anything served at less than 38F will lose most of its flavor.