Bulldog Jackson Beer

The Bulldog Jackson

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	DraftFreak.Com

Yes; our draft beer really does taste better than others!
Why does our beer taste better?

1. We use a combination of nitrogen and CO2 to pump our draft.
Our draft never touches air, which contains water and kills flavor.

2. We use a $5000 dishwasher to wash our pint glasses with
detergent designed for cleaning pint glasses.
You'll never see us using those nasty three-compartment sinks
full of germs and old used beer to clean glasses.
3. You can get your draft in a frozen or room temperature pint glass.
For more flavor we suggest the room temperature,
but this we leave to you.
4. We clean all of our beer lines every two weeks.
5. We sell so much beer that our beer is always fresh.
6. And last but not least, draft always tastes better
when served by knowledgeable, friendly bartenders.

For our current beer list, click here.

BEER STYLES
ALES	LAGERS
Ales tend to be sweet, fruity, and texturally smooth. Many ales are higher in alcohol content than lagers and have a pronounced flowery aroma.	Lagers are clear, crisp, and distinctly carbonated. They are bottom-fermented and most are maltier, less hoppy and aromatic, lighter color and body, and less alcoholic.
Barley Wine: A strong full-bodied dark ale with malt sweetness. Medium to strong hop bitterness with very high alcohol content. Bitter: Highly-hopped and quite bitter. Strength varies from Ordinary Best to Extra Special Bitter (ESB). Blond/Golden Ale: A lighter version of the pale ale, this offering is closer to a lager flavor than most. It has a floral aroma with a light, dry taste. Brown Ale: A lightly-hopped, sweet, full-bodies brew with low to medium alcohol content. Color ranges from reddish brown to dark brown. India Pale Ale: High in hops with a moderate amount of malt flavor. A dry, assertively bitter brew that ranges from pale to deep copper color. It is fruity and flowery with evident alcohol. Pale Ale: Combines distinct bitterness with some malt-based sweetness. Distinguishing characteristics are dryness and defined hop taste. So named to distinguish them from the darker porters, these ales range from amber to copper brown and may be fairly mild to quite bitter. Porter: Black or chocolate malt contributes significantly to the dark brown color. Well-hopped and heavily malted, porters can be malty sweet and range from bitter to mild and dryer than stouts. Scottish Ale: Classically strong and amber to dark brown in color with a sweet, malty character. Low in hops and vary widely in alcohol content. Stout: Come in a variety of types including dry, imperial, milk, and oatmeal. Highly-roasted barley is the keynote of stouts.	American Dry Lager: Pale to golden in color, these types are distinguished by high carbonation but are low in bitterness, malt, and hop flavors. Dry, low in alcohol and scientifically balanced light body. American Pilsner: Crisp and more carbonated than European Pilsner, but weaker and lighter in body and flavor. Corn or rice adjuncts are often added during the brewing process, giving bulk and filler. Bock: Traditionally full-bodied, strong, and high in alcohol content. It has an obvious malt and hops presence. Color is copper to dark brown. The more full-bodied doppelbock is even higher in alcohol content. European Lager: Malt, as opposed to hop, taste predominates. Suggestion of caramel, although not as sweet as brown ales. Clean and crisp with nice carbonation. European Dark: Differs from the lighter lagers by the suggestion of caramel. Also not as sweet as brown ales. Roasted malts give it amber to brown color.
	COMBINATION STYLES
	Combination styles are produced by a mix of ale and lager brewing techniques and/or ingredients.
	Steam: Brewed at warmer ale temperatures and made with lager yeast. Medium bodied, amber, and very hoppy, with a generous head. Wheat: Offers wheat malty concentration, high carbonation, and lower alcohol content. Yeasty tartness is a distinctive characteristic with fruity/spice overtones. Bottle-conditioned with cloudiness and sediment.