First sip: "Give me a second." Last sip: "Give me a second!" With the intense mix of big, sticky, juicy hops in this one, there’s a lot to unpack. Everyone brings somethingto the table in this hopped-up mix of Idaho 7, Strata, Simcoe, and Citra. Notes range from orange candy, to apricot, to dank citrus and stone fruit for a big brew that’ll have any hop head coming back for more.

Give me a Second luresyou in with a smack of hop aroma and rewards you for sipping slow to savor the fruity complexities inside. But, don’t take too long.The mad dash to the refill line is gonna’ be dicey.

As you gaze into the pitch black, a universe of endless possibilities lies inches ahead. What do you do with that uncertainty? Take shorter steps? Retreat? Or do you embrace the unknown and boldly go forth?

Excuse the drama, but there's something thrilling about a first sip that defies expectations. Aromas of chocolate and caramel from toasted malts hit first. Take another step forward, and the signature fruity esters and banana-clove character from Hefeweizen yeast reveal themselves. The addition of wheat amplifies the rich, creamy body for a complete balance of fruit character, a hint of acidity, and smooth, roasty goodness.

Wow. You're so brave.

The clock strikes midnight. New you. Be nicer. Lose weight. Work out. Get that job. Eat better. Drink less.

Listen. There's a lot of time zones out there. Wind that count-down up again, and ring in 2022 with something special.

The moment you pop the bubbly, the signature white grape-like aromas of Nelson Sauvin hops rise to the forefront, while the peppery spice and citrus notes of Pacific Jade present additional depth. A grain bill of rye, pilsner, wheat, and spelt lends a complement of sweet, spicy, and earthy character to round out those fruity notes with signature farmhouse character.

Be sure to get all your *clinks* in before locking lips with this beauty when the ball drops.

I don’t know who needs to hear this, but if peppermint and chocolate aren’t enough to make you want to deck them halls, that’s a “you” problem. To lovers of all things shiny, yuletide, holy, jolly, comforting, and joyful, (comforting and joyful) join us ‘round the vaguely festive cups, have a drink, and lighten up. It’s Christmas. And a bunch of other stuff that matters, too.

The snow capped scent of peppermint pierces through roasty, boozy aromas, livened by chocolate and Press House coffee. A full-bodied sip delivers on those promises with silky-smooth form. Peppermint mocha is a can’t-miss holiday classic, but you’re going to look pretty silly sipping it when the snow melts. Own it or drink faster.

The choice is yours.

Please don't feed the birds. The fine folks at Pigeon have sacrificed a heaping helping of their marble bagels for the greater good in the tenth installment of our resurrection series: Kvass.

Popular in the 16th century, traditional Kvass was fermented from stale rye bread and contained only trace amounts of alcohol. Our modern ode to the style begins with a malty, spicy rye base and a deep amber color. A whole lotta locally-baked Pigeon bagels lend additional body with a hint of caraway spice. Simcoe hops combine with the malt sweetness to produce a lingering orange-marmalade character.

...and if the people have no bagels, let them drink beer.

In our second tag-team effort with Millie’s Homemade Ice Cream, we give you the ultimate Fall Float. Straight out of the can, you’ll be sipping on a smooth, roasty porter, fall-ified with Pumpkin Spice and real vanilla for all those #PSL vibes. But we think sweater season deserves a little more.

Get a big heaping scoop of Millies® Homemade Pumpkin Pie ice cream to amplify the flavors, or accentuate the natural coffee notes of the roasty malts. Put a cinnamon-sugar rim on it. Top it off with some whipped cream. Stick a cinnamon stick in it. Take selfies with it. We won’t judge. Fall is fleeting, so live it up.

America’s most anticipated day of gleeful gluttony arrives with all the cozy tradition you could ever want. The turkey. The gravy. The stuffing. The game. The zzzzzzzzzzzzz.

Overlooked in the perfect familiarity of the ensemble is the singular, perfect drink for the occasion. Necromancer to the rescue. Sex, Politics & Religion is here to liven things up.

Similar to a saison, a slightly fruity yeast character pairs famously with hardy herbs, garlic and black pepper. But, it’s the toasty, caramelly richness and amber hue that serve to showcase and enhance that big, dry bird. Bring some to this year’s festivities to be the beginning of a beautiful new tradition and take your seat at the throne.

You may look at the eighth installment of our resurrection series and think, “What on God’s Green Earth is a Breslau-Style Dark Schoeps?” “How do I even say that?” “Is Necromancer just making shit up now?”

That’s a good question. You have lots of good questions.

Schoeps (or Schöps) is, in fact, one of the very earliest recorded style designations – first mentioned in writing around 1550. Schoeps range in hue from straw pale to near-black, united by malt sweetness and a strong wheat presence.

Farmer’s Tan is deep brown and full-bodied with nutty, toasty malts and midnight wheat, while just enough Saphir hops and pale malts provide tasteful cover for a clean, balanced finish.

An always extensive and impressive selection of craft brews made Hal's Bottle Shop our beer hangout of choice long before Necromancer was even a twinkle in the eye. Now, the Babcock Blvd. band is rocking out our first collaborative effort: Highway to Hal's Foreign Extra Stout.

With a shared love for uncommon brews, we peeled off the main road and onto the dimly-lit terrain of a style that you'll be hard-pressed to find executed by anyone other than the original stout lords: Guinness.

Our iteration is full of roasty malts and generously hopped with Galena and East Kent Goldings for a robust and bitey stout. This one's for the people in the Rare Beer Club section.

What is it about the smell and crackle of burning wood that set the spirit ablaze? The combination of oak-smoked malts, noble hops and intense carbonation brought the popularity of "Polish Champagne" to a fever pitch in the 19th century before the fall-out of the World Wars and Soviet communism led to its ultimate demise in the early 1990s.

Our modern Grodziskie tempers the intensity of oak smoke with the addition of malted wheat. Perle hops permeate floral notes and a flicker of bitterness for a balanced ale that drinks a bit like fire-kissed pilsner to feed your primal side.

TIP: If your taste buds are in shock at first, give it another try or two or three to acclimate them to a smoky brew. At 3.2% ABV, who's counting, anyway?

"Why put a brewery in a former department store for baby goods?" It's a free country. USA, Baby! is our not-so-subtle salute to USA Baby, the bygone business that once called our home their home. We like to imagine that some of you holding this beer in your hand once slept soundly in a crib purchased at its namesake, but maybe that's just the sappy hopeless romantic in us.

Citra, Strata, and Idaho 7 make for a cartload of hoppy characters. Big hop aromas lead the way for fruity notes of mango, bright orange, lime and passion fruit. Dank and piney notes provide balance to bring herin for a surprisingly smooth landing.

There's an old German idiom, translating to "Glück (Happiness) is the only thing that doubles when it's shared." Unfortunately, Glug Glug Glück doesn't work that way, but enjoying the malty taste of the coming of harvest is one of the surest ways to spread “Glück.” Coincidence? I think not.

Our festive lager hits the spot as the temperature begins to drop, thanks to a rich presence of Pilsner, Munich, and Caramel malts. Biscuity aromas lead to an inviting sweetness, finishing with a clean, hoppy bite to bring you back for another.

We now conclude this description with the inevitable “Prost!”

Sticke Alt, the maltier, hoppier take on a traditional Altbier, owes its name to a little secret (a "sticke," in German.) Legend has it, whenthe brewer was feeling generous with the ingredients, only their favorite customers would be let in on the news that a particular batch was stronger and more flavorful than the norm – advertised to the broader public just via word-of-mouth.

If you’re reading this, congratulations. Youmust be in the inner circle. This massively under-appreciated style is an excellent showcase of complex malt character and the sturdy bitterness & fruit-like undertones brought to you by noble hops, all in an easy-drinking package.

They don’t call it “extra special” for nothin’. Open up A Can of Worms to pour a golden-brown hue. Earthy, floral aromas underpin big notes of caramel and biscuit. East Kent Goulding Hops lend the beer its namesake snappy bitterness, along with a hint of citrus that’ll only reveal itself if you burrow deep enough.

Enjoy its transformation as the temperature rises to the surface. This English classic pairs well with all the usual suspects, so dawn your favorite kit, put a game on the tele,’ and make a day of sipping it alongside fish and chips, bangers and mash, or whatever tickles your fancy.

The deadest, most forgotten style we've resurrected to date, Purl was first brewed with wormwood, a perennial most commonly known today for its presence in absinthe and the alleged psychotropic effects thereof. More recent iterations contain ingredients ranging from wormwood, to gin, to sugars, to orange peel – all foregoing ourbeloved hops.

Authenticity matters, but not tasting, "like total shit," matters more. Our take features the mild, pleasant spicy notes of Saphir hops, along with ginger, orange peel, anda touch of licorice. The result is a malty, mild English-style ale that approximates the key qualities of the original, all in a package that even uncultured swine like you can appreciate.

First sip: "Give me a second." Last sip: "Give me a second!" With the intense mix of big, sticky, juicy hops in this one, there’s a lot to unpack. Everyone brings somethingto the table in this hopped-up mix of Idaho 7, Mosaic, Simcoe, and Citra. Notes range from pine resin, to berry, to bright citrus and tropical fruit for a big brew that’ll have any hop head coming back for more.

Give me a Second luresyou in with a smack of hop aroma and rewards you for sipping slow to savor the fruity complexities inside. But, don’t take too long.The mad dash to the refill line is gonna’ be dicey.

Before a hop earns its name, it's simply known by a code number. Now-ubiquitous Citra was once referred to as “HBC 394,” for instance.

We're honored to team up with legendary hop grower Yakima Chief to bring you a Hazy IPA showcasing A Hop with No Name that just might be the next to make it big — HBC 586.

HBC 586 is quite a trip. It has the pineapple-fruit-cup juice burst you crave in an American hazy with a distinct sweet sage that gently lingers in the background. We can detect it in the aroma and taste it on the finish of every sip. The signature citric, herbal qualities of Idaho 7 round out a sticky, satisfying IPA that’s balanced enough to keep us coming back for more.

Our first pale ale packs the opaque, glowing haze you crave with a large load of punchy, citrusy goodness. Citra and Galaxy are our favorite pair for the job, and good news. We didn’t lose one behind the machine.

Generous hopping on the tumble dry brings more beautiful aromatics than a sheet of Gain, while an easy 5.2% ABV keeps the Bounce in your step. This basket of flavor is piled high with notes of peach, passionfruit, orange, and grapefruit to go great with cookout favorites like burgers and kabobs. So let your hair down, and don’t worry about getting some on your new shirt. It’ll all come out in the wash.

We've teamed up with the coffee gurus at Press House Coffee to create a bold, refreshing summer porter that you'll be glad you clawed your way up from six feet under to try.

Mourning Paper is brewed with chocolate and caramel malts for deep color and robust, balanced sweetness. Flaked barley delivers a hearty body and a fluffy head that holds on strong as a gateway to the deep, complex, bready richness that lies beneath. Single-origin coffee, specially roasted for the occasion, provides smoky sweetness, coupled with bight, vibrant notes of dark stone fruit to keep it warm-weather friendly.

Hands off! Our mainstay Belgian Wit is everything we love about the style's nuance and complexity — all in an easy-drinking brew that's never a chore to get through.

Clocking in at 5.5% ABV, Laissez-Faire is our go-to for feeling a little fancy while knocking back a few.

Two-row malt and a one-two punch of malted and unmalted wheat bring a wallop of grain flavor. It's hopped exclusively with Pacific Jade to produce a bouquet of citric and floral aromas with a slightly sweet finish. If you want to top it all off with a slice of orange, we won't hold it against you. But break out the tiny umbrellas, and you've gone too far.

The Grisette has risen from the soot and ashes of its near-forgotten and dubious folkloric history as the post-work refreshment of choice for Belgian Coal Miners and onto the radar of most craft enthusiasts. But, so many liberties have been taken with the style in its renaissance that we firmly claim this delicious, crushable ale as a true "Resurrection."

Pilsner, malt, oat, and wheat team up with Saphir hops for a light-bodied brew with a wild ride of familiar, fruity flavors, balanced with notes of botanicals and crisp Triscuit crackers. If you're trying to convert someone into a craft beer lover, this one's a great place to start.

Nobody knows for sure where the first Rotbier was produced, but its rightful home is Nuremberg, where the historic red lager has given the city a unique identity in a nation of light, golden beers.

Continually brewed at its original site since the middle ages, the style reached its peak popularity in the late 1500s. Expect a drinkable brew with the crisp, subtle bitterness of a Pils, but with extra biscuity, caramelly goodness, and, of course, a lovely red hue.

When you abruptly peel off the main drag and into the parking lot of your preferred beer purveyor to getcha’ some, be sure to signal.

A deceptively complex brew whose mastery demands precision and patience, the Kölsch felt like the perfect match for the blown glass artists at Pittsburgh Glass Center. The process is strictly defined, but the artistry within those restrictions creates the novelty of each take. Our faithful rendition is low on sweetness with some subtle, distinctive spice character from Vienna malts and finishes with a light, hoppy zip.

Kölsch is technically an ale, thanks to the use of top-fermenting yeast, but it spends extra time in the tank at low temperatures like a lager, where it earns its supreme drinkability. Some may say this one’s better suited for the summer, but this time of the year, if it’s German, we’re drinking it.