John Harvard's Brew House makes a traditional German style beer for October. An amber, malty special brew. To survive the long ocean voyage from England to India, brewers made strong brews, adding whole hops to the cask in a process called dry hopping. John Harvard's Old Willy, named after the Bard of Avon, is a blend of pale and roasted malt for body. One of the best known beer styles in the world, stout is a dark ale top fermented, with lots of color malt and hops.
Irish brewers make a dry version of stout, as opposed to the sweet stout known in England.
Roasted barley gives dry stout its coffee-like flavor. John Harvard's Export Stout is dark and malty with a rich, roasted flavor. Full bodied but less bitter than the famous Dublin ale, Export Stouts are a heartier brew for tropical climates and exotic locations. A top-fermented, honey flavored wheat beer, Peachtree Honey Wheat is a hot weather favorite. We use whole honey, a blended pale barley malt and wheat malt for a full, sparkling golden brew.