Angelic Brewing

House Beers and Brewery Info

These are Angelic's "Four Classics," always on tap. Check the Upcoming Events page for the listing of our current seasonal brews.

Believers Bitter This beer drinker's beer is extremely assertive, heavily hopped, full bodied and "big," which contrasts its delicate floral aroma. A couple of pints of this potent ale will definitely make you a true believer!

Bacchanal Blonde This well balanced, light-bodied, drinkable ale is brewed with the finest hops and Wisconsin malts available. This is a blonde ale rather than a pale ale because Czech hops are added for aroma. Its ultra clean palate is reminiscent of a European Pilsner. Gold Medal Winner Golden Ale Category Great American Beer Festival 1996

Shakedown Nut Brown Our nut brown ale is a medium to heavy bodied beer with a smooth and creamy texture. This texture is the result of carefully blending six different malts and three different hops. This ale has brought down more than a few angels. Watch your step! Silver Medal Winner World Beer Championships 1996

Sinners Stout This thick, creamy and full-bodied stout is made with seven different malts, which creates a rich and complex flavor. Due to the sweet and fulfilling nature of this ale, it is undoubtably sinful.

Ales vs. Lagers

The two primary types of beer are ales and lagers. The main difference occurs in the fermentation process. Ales are made with top-fermenting yeasts that are allowed to ferment for ten or more days at temperatures above 60 degrees. Lagers, on the other hand, are made with bottom-fermenting yeasts and require at least thirty days to ferment at temperatures below 55 degrees. Ales include beers such as pale ales, brown ales, Belgian ales, English bitters, stouts, porters, English and Scottish strong ales and barley wine.

Hops

Hops are what give a beer its bite. The hops used in brewing come from the flower cones of the vine-like hop plant. Different hops from around the world are combined in any given recipe to give a beer its individual bitterness and aroma.

Malts

Malts are the heart of a beer. Most beers are made with barley malts, but wheat malt and others are not uncommon. The different malts in a recipe combine to give a beer its characteristic malty flavor. Malts also provide a beer with its body and color. Full-bodied and full-flavored brews are the product of a higher malt content.

Yeast

Yeast is the organism that drives the brewing process. During fermentation, the yeast is what converts the sugars from the malts into alcohol. After all the sugars have been converted, the yeast becomes inactive and is then filtered out of the brew.

GO TO THE ANGELIC'S HOME PAGE

READ ABOUT THE BREWING PROCESS

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LOOK AT THE UPCOMING EVENTS / BAND SCHEDULE

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322 W. Johnson Street, Madison, WI -- Phone: -- email: twrsang

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