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North America's "Original Steinbier." Brewed using a traditional German technique, stones heated in our wood fired ovens are lowered into the beer during the brewing process, giving the beer its unique caramel character. Awarded "Three Stars" by Michael Jackson, the world's leading beer writer. Great with salads and lightly flavored dishes.
ABV 4.20, I.B.U. 16
Awards: 2005 Silver Medal - Great American Beer Festival®
During the 1800's, when the sun never set on the British Empire, beer being shipped to the Far East always arrived spoiled. To correct this situation, British brewers added large quantities of hops to their pale ales. (Hops act as a natural preservative.) The result is an intensely hoppy amber beer. Delicious with seafood and spicy flavorful foods.
ABV 6.30, I.B.U. 54
Awards: 1997, 2000, 2001, 2002 Real Ale Festival®
A classic English-style Nut Brown Ale. Sweet and malty with thenutty flavor of chocolate malt, flavorful yet easy to drink. Pairs well with many of our menu items. Excellent with all cheeses and foods with caramelized flavors.
ABV 5.78, I.B.U. 28
Awards: 2001 Bronze Medal Great American Beer Festival®
Our Scottish Ale combines the flavor of eight types of malt along with two varieties of hops to create a rich, full-bodied brew. A touch of vanilla brings all these flavors together. Try it with our gorgonzola pear salad or our pork chop!
ABV 7.09, I.B.U. 30
Awards: 2012 Silver Medal GABF®, 1998, 2003 Real Ale
Cream Ales are lightly hopped golden ales with a crisp creamy body. Tennessee Cream Ale was the very first beer brewed at Boscos in 1992.
ABV 4.20, I.B.U. 15
We all know how beer is good for you, but our Oatmeal Stout takes it to another level! The oatmeal also adds a smooth, rich texture to this full bodied stout.
ABV 6.60, IBU 34
Our Boscos Table Ale (or small ale) is a very light, clean, and crisp beer; dry hopped with Centennial hops for a little bit of flavor and aroma. Although lighter in gravity, the Boscos Table Ale does not sacrifice on flavor!
ABV 3.2, IBU 15
A new IPA brewed adding a hop addition every minute of the entire boil, for 75 minutes. Then dry hopped twice just to bring out some nice aroma and flavor on the front end.
ABV 5.25, I.B.U. 75
