6/8 - Thursday
5-7pm 
Wines of Italy

6/16 - Friday
5-7pm 
Stoneface Brewing

6/17 - Saturday
4-6pm 
Wines of France

6/22 - Thursday
5-7pm 
Portuguese Wines

Brouwerij Westmalle Tripel - the Tripel style originated at Westmalle starting in 1931; it was first sold in 1934. The name “tripel” probably comes from the protocol established by “dubbel” – it was the brewery’s “third beer.” There are hundreds of breweries producing tripels today, but a tripel will always be stronger and lighter-colored than a dubbel from the same brewery.

Trappist Achel Blond 8 - is a pale, strong, citrusy, hoppy ale, flavorful and pleasantly refreshing. It is lightly filtered, but still wholesomely hazy with yeast remaining in the bottle. Medium-bodied and smooth, with soft carbonation, its mild hop bitterness and lemony notes contribute to a dry and lingering finish. (Achel no longer carries the "Authentic Trappist Product" logo because the last two monks moved from Achel to Westmalle Abbey in 2021. This in no way detracts from the fact that it is a quality Trappist beer, made to the same standards as before, but not under the direct supervision of the monks.)

Brasserie de Rochefort 10 - an exemplary Quadrupel Ale brewed by the monks of Abbaye Notre-Dame de Saint-Rémy, this the strongest offering from the "6", "8", and "10" beers they produce, which follow a traditional method of measuring gravity known as the "Belgian Degrees".

Brasserie D'Orval "Trappist Ale" - The Abbey of Orval is located near Florenville, Belgium in the provence of Luxembourg. The present brewery was completed in 1929, at which time the skittle (pin)-shaped bottle and Orval chalice were introduced. (Brewery, bottle, and chalice were all designed by architect Henry Vaes.) In the middle ages, Orval was famous for producing its iron decoration as well as beer. The abbey was gutted by fire in 1252 & repaired, then was destroyed during the French Revolution. Sunset orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish. Orval is bottled with Brettanomyces, a yeast strain that leads to superb dry complexity and ageworthiness.

Tynt Meadow Strong Dark Ale - In 2013 the monks of the Saint Bernard Abbey realized farming was no longer viable due to modern mechanized farming and low dairy prices. After research on other monastic communities, building of the brewery began in 2018. Records show that beer was brewed at the abbey before 1900. Although the historic recipe has been lost, current Tynt Meadow is just as delicious and satisfying.

Bières de Chimay "Cinq Cents" - a Belgian Tripel Ale, it is golden in color with a fruity snf spicy taste balanced by the bitterness and aroma of hops. The exceptional yeast isolated by Father Theodore, combined with the purity of the highly protected water of the abbey's wells, gives Chimay its unique richness.

Biéres de Chimay "Grande Réserve" - Grande Réserve was first launched in 1954 as a Christmas ale under the name “Blue Cap.” It’s success and reputation as a strong ale of the highest quality led to it’s year-round production as Chimay Grande Réserve. Today it is the standard bearer of the Chimay range and has become notorious for its amazing cellaring ability. The beer is remarkably dry for the style and the hint of sweetness is derived purely from the highest quality of malts. Flavors of dates, fig and pear are complimented by aromas of dark bread, with a touch of rose. As the beer ages it maintains its elegance while taking on flavors or sherry and tobacco.