• The beer department at Bassett's Market
  • The beer department at Bassett's Market
  • The beer department at Bassett's Market
  • The beer department at Bassett's Market
  • The beer department at Bassett's Market

Beer department at Bassett's Market Bassett’s Market has, by far, the largest selection and best variety of beer in the area. We challenge you to find another beer department that has this superior selection of domestic and import beers. We even offer a special seasonal section for you connoisseurs who love to experience the seasons through your palate. You will be pleased to find a great selection of different craft beers from around the country, including 22 oz. single bottles.

After all, our motto is, “If it’s available in Ohio, it’s available at Bassett’s”.
Learn More: click each category to open and close

Common Beer Types Explained

Beer department at Bassett's Market
In beer types there are basically only two: Ale and Lager. The difference is defined by yeast and fermenting temperature. Even the few hybrid styles which employ traditional brewing methods of both can be clearly distinguished as ale or lager based on the yeast used to ferment them. Although both are beer, the two are as different as red and white wines.

Ales are complex, flavorful beers. Many are served closer to room temperature and contain rich aroma and flavor. Their complexity makes pairing a more selective, but highly rewarding task. Ale uses yeast that floats to the top of the fermentation tank. Ales are brewed at warmer temperatures. (Usually between 60 degrees to 75 degrees Fahrenheit.)
Types of Ales (some of the more common types)
  • Barley Wine
    Despite its name, a Barleywine (or Barley Wine) is very much a beer – a very strong and often intense beer! In fact, it's one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic.
  • Brown Ale
    A strong malty center with flavors like caramel, chocolate, and coffee are common. Brown ales from northeastern England tend to be strong and malty, often nutty, while ales from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier with a slight citrus accent.
  • Dark Ale (classified as Stouts and Porters
    A dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters produced by a brewery.
    Descended from brown beer, a well–hopped beer made from brown malt. The name came about as a result of its popularity with street and river porters.
  • Mild Ale
    “Mild” originally described any beer that was young, fresh or un–aged. It did not refer to a specific style.
  • Pale Ale
    The term “pale ale” first appeared around 1703 for beers made from malts dried with coke, resulting in a lighter color than other beers at that time. Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family.
  • Wheat Beer
    Wheat beer is the oldest style still in existence today, with its mixture of barley and wheat grains, low to nonexistent hops presence, cloudy appearance, and often prominent yeast flavor.
  • Pale Ale
    Specially–aged dark, malty ale generally above 5% alcohol by volume (abv).
    Winter Warmer:
    Winter warmer is a traditional malty–sweet English Strong Ale typically brewed in the winter months. Usually quite dark, but not as dark as a stout, with a big malt presence.
Lagers are clean, refreshing beers with typically light aroma and flavor. They are invariably served cold and can pair easily with a wide variety of food.
  • Lagers use yeast that sinks to the bottom of the fermentation tank.
  • Lagers are brewed at colder temperatures. (Usually between 45 degrees to 55 degrees fahrenheit.)
Types of Lagers (some of the more common types)
  • Bock
    Traditional bock is a sweet, strong, lightly hopped lager. It should be clear, with color from light copper to brown, and a plentiful and persistent off–white head.
  • Dunkel (doon-kel)
    Dark and very malty with a gentle hop accent for very little bitterness.
  • Marzen (maer-tsen)
    Marzen (German for ’March’) is an extra–strong and well–hopped beer that keeps for a long time.
  • Pale Lager
    A very pale to golden beer with body and a degree of noble hop bitterness.
    Named after the brewery where it was originally brewed, Pilsners have a very light color from pale to golden yellow, and a distinct hop aroma and flavor.
  • Schwartzbier (shvarts-beer)
    Schwarzbier (’black beer’ in German) is a medium–bodied, malt–accented dark brew, very opaque and deep–sepia in color, with a chewy texture and a firm, creamy, long–lasting head. It’s a soft, elegant brew that is rich, mild, and surprisingly balanced.
  • Vienna
    An amber red, lager–style beer originally produced in Vienna, Austria. The color comes from kilned malt. Vienna beers have a malty, lightly hopped flavor.
  • Kellerbier (kell-uh-beer)
    Literally “cellar beer”, an unfiltered lager, usually strongly flavored with aromatic hops, and typically deep amber in color with a reddish hue. Authentic Kellerbiers are dry and have very little effervescence, with both hop and malt notes in balance. It is usually drunk out of earthenware rather than glass mugs.

Beer Color & Bitterness Comparison Chart

Beer department at Bassett's Market The way a beer looks has a powerful impact on its enjoyment. The color of a beer is an important visual cue and part of the overall sensory appeal of evaluating a brew. Brewers carefully control the color of their beers and define the colors on the Lovibond scale. As the numbers get higher, the darker the color of the beer becomes.

Larger breweries use a special device called a spectrophotometer to measure the exact Lovibond units.

Beer is also rated in units of bitterness called International Bitterness Units or IBUs. IBUs measure the intensity of the bitterness of the beer. Bitterness in beer comes from a compound in hops called alpha acids. Different varieties of hops have different ranges of alpha acids. Brewers use different varieties of hops to create different levels of bitterness.

Beer color chart at Bassett's Market

Fun Craft Beer Facts

Beer department at Bassett's Market
  • Enjoy seasonal beers! There are types of beers that are only produced during certain seasons and beers that just taste better during particular seasons.
    • Summer ales are usually light–colored, light–to–medium–bodied and bubbly. Wheat beers (perfect with a slice of orange or lemon), pilsners, pale ales and cream ales are good choices for a summer afternoon.
    • Spring and Fall beers are typically maltier, medium–bodied and golden–colored. Bocks, Oktoberfests, and lagers are good for these seasons.
    • Winter beers are darker, full–bodied and usually have the most alcohol. Winter beers like old ales, stouts, Belgian ales, Trappist ales and porters are fitting for holiday festivities.
  • When buying think quality more than quantity.
  • Storing beer warm for extended periods of time will shorten the beer’s shelf life. This is especially true of non–pasteurized and full–flavored beers, which most craft beers are. Non–refrigerated storage accelerates aging and development of off flavors through oxidation, where naturally occurring compounds react with trace amounts of oxygen in the beer to form other ’oxidized’ compounds that you can taste. If you’ve ever smelled or tasted cardboard/wet paper, sherry, almond or a metallic flavor in your beer, there’s a good chance this is from oxidation.
  • Understand the 3–30–300 Rule: The same flavor loss results from beer being stored in your car’s trunk for three days at 90 degree F. as beer being stored at room temp (72 degrees F.) for 30 days and beer being stored at 38 degrees F. for 300 days.
Serving & Drinking
  • DO serve beer in room temperature or slightly chilled glassware.
  • DON’T serve craft-brewed beer in frosted glasses stored in a freezer.
  • Frozen glasses result in ice crystals that cause foaming problems during filling. Beer served at near–frozen temperatures blinds the taste experience (taste buds are “numbed”, resulting in a bland taste experience) in comparison with beer served at recommended temperatures. Additionally, frost picks up the flavors of other things in the freezer which can get into the beer.
  • More flavorful beers should typically be served even warmer to allow a full appreciation of their offerings: 45–50 degrees F are very common for many styles of beer. Cold can mask the flavors.
Team Leader
Brewmeister at Bassett's Market Port Clinton


- Brewmeister Port Clinton -

It’s my passion to find the best, newest and coolest brews from around the country so you can experience unique regional drafts you may not find anywhere else. And if you develop new favorites, then I’ve done my job!

© Copyright 2014- Bassett's Market.