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Old Rabbit Club
124 Macdougal St
New York, NY 10012
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Main Menu
Ales
Belgian Ale
blond, amber, brown, a sort of catchall category with vast ranges of characters.
Begian Golden Strogn Ale
delicious and high in akohol, refrehing but can be develshly devastating.
Dubbel Be
mid strengh dark amber to brown, a large and lasting head.complex flavor of sweet malts and dark fruit.
Tripel Be
yellow to deep gold, carbonated like a champager, full range of flavor with a dry finish
Quadrupel / Abt Be
strong, rich, malt flavors, an alcohol presence is very noticable
Lambic Be
spontaneous femented ale that is indigenous to the seme valley, dominated with a unique tartness from the wild yeast.
Blended Lambics Be
fruit lambicas add whole fruits faros add candy sugar geuzes highly carbonated blend of old and young lambics
Flanders Oud Bruin Be
slightly vinegary with lactic soumess spicy to smoth and sweet
Flanders Sour Red Be
infamously sour created by special yeast stains. normally aged in oak bareek.
Saison Be
rustic farmhouse ale brewed for the summer months. complex sometimes fruity style
Witbier Be
cloudy unfiltered wheat brew spiced with criander and orange peel. white beers crisp with slight twang.
English Bitter
a depth of hop bitterness. gold to copper, light bodied low carbonation.
Extra Special Strong Bitter Esb
balanced, both in alcohol and hop character, nothing overpowering. and depire its name, not really all that bitter.
English India Pale Ale Ipa
originally brewed for shipment to india during the 1700s high in alcohol and well hopped as hops are a natural preservative.
English Pale Ale
traditionally brewed with rich hand water helping with the clarity as well as enhancing the hop bittemess.
English Mild Ale
session beer. alcohol content is traditionally low, low carbonation with a near still, bubbly head.
English Brown Ale
created from the mild ale, tend to be malty and sweet with a fuller body.
English Porter
first brewed by blending styles to mask imperfections, similar to a brown ale but thicker with more roasted flavor. tasty
English Stout
black charred unmalted barley lends a smoth dry character and a huge roasted flavor
Milk / Sweet Stout Eng
added milk sugars lend body and some sweetness.
Russian Imperial Stout Eng
the "king of stouts" boasting high alcohol and plenty of malt character
Scottish Ales
light, heavy export or wee heavy, hops don't generally grow in scotland but there's plenty of barley
Irish Dry Stout
tend to have light bodies and lower carbonation, highly drinkable. distinct roasted character.
Irish Red
a sweeter ale with tea-like flavor and a dryer finish
English Storng Ale
big flavors, rich with biting alcohol.
Old Ale /stock Ale Eng
and old -school acidie, matiture beer with similarites to a port wine.
English Barley Wine
one of the strongest of the beer styles. bright, fruity, massively alcoholic, intersity can be a challenge to the paate
English Seasonals
summer ales, harvest ales and winter warmers.
Kolsch Ger
cologne's pale style, a somewhat vinous grapery and dry flavor
Altbier Ger
dusseldorf's exceptionally smoth and declicate brew. malty, hoppy amber to dark brown
Berliner Weissbier Ger
berlin's white, refreshing, tar, sour and acidic, kmony sharponess and almost no hop bitterness
Gose Ger
old style cloudy wheat refreshing with a sharpness from the addition of salt.
Hefe Weizen Ger
"wheat with yeast" hence the beers cloudy apperance. hints of banas and cloves
Kristal Weizen Ger
a filtered hefe weizen, cleancer and softer on the palate
Dunkel Weizen Ger
"dark wheat" clove and fruity characters some may even taste like banana bread.
Weizenbock Ger
a powerful dunkel weizen of "bock" strength. bold alcoho, complex malt, and characters of dark fruits.
Reggenbier Ger
brewed with large portions of rye espect a spiciness and sour character
Lagers
Czech Pilsner
the "perfect pilsner" smoooth and crisp with a crystal clean malty palate, many are grassy
German Pilsner
smilar to czech pilsners but with german noble hops, a bit dnier and bittere
Bock Ger
represencted by a goat. months of lagenign produce this strong lager. dominated by a rich maltioness.
Doppelbock Ger
huge. engough malt packed in them to consider them a meal in its self. names mostly suffixed in "ator"
Eisbock Ger
concentrated by freezing off a portion of the water producing an almost syruppy body with tons of malty flavor.
Dormunder / Export Lager Ger
honey colored, classic clean character with biscuity malts, bitter, with an overall dry tone
Munich Dunkel Lager Ger
"dunkel" meaning dark ruby hues. somooth, rich and complex, without being overbearing or heavy. a fullbodied robust beer.
Munich Helles Larger Ger
munich's bright larger. spicy hop characters of czech pils, but a bit more mellow and in balance with malts.
Rauchbbier Ger
green malts dried over an open fire lend assertive tastes of spice and smoke.
Schwarzbier Ger
"black beer" thirst quenching lighter beer, but one with depth of color and taste.
Maibock / Helles Bock Ger
lighter in colcor but with the strengh of a traditional bock, customarilly served with spirng festivals.
Milrzen / Oktoberfest Ger
march brewed and largerred for the famous bavarian fest. full-bodied, rich, toasty, dark copper to orange/red