Novare Res Bier Cafe

Novare Res Bier Café
4 Canal Plaza, Suite 1
Portland, ME 04101

207 761 2437

Monday - Thursday 4-1
Friday 3-1
Saturday & Sunday 12-1


Updated: May 13, 2020 @ 5:03 pm

Special Bottle List

Geeks & Connoisseurs

An ever-changing list of beers that may interest those that take an interest in ever-changing lists of beers like this ever-changing list. Often limited availability/production, hard to find, small batch, and small breweries. Sometimes we can only get one case a year, sometimes only one case for life. These beers come and go, so when they’re gone they’re gone.

Traditional Bottle List

American – UK

A Tale of America & UK. This is a generalization categorizing this ‘style’ by more traditional ales. As brewing traditions go, European immigrants brought their techniques with them to the New World. Most American ales followed the roots of classic British ales. True to the American way, these beers today tend to deviate from tradition with that ‘bigger, faster, more’ mentality. You will find higher levels of alcohol, more hops, and different flavorings including fruits, herbs, and spices. Though some UK brewers are becoming more experimental, most still adhere to traditional style guidelines. As for American breweries, they are producing such a vast array of styles that it is impossible to squeeze them into one category, but the majority do produce a line of more classic styles such as pale, IPA, brown, porter and stout.


Deep golden or amber in color, the pale ale originates in the UK and is typically medium-bodied and made pre-dominantly from pale malts, hence the name. American styles tend to have a fresh taste and some hoppy aromas, while more traditional British pales are noticeably maltier and softer on the palate.

harviestoun bitter & twisted – UK

sierra nevada pale – NC

st peters english ale – UK

timothy taylor landlord ale – UK


India Pale Ale. A step up in strength and flavor, this British-born ale was created for export to India and is characterized by high quantities of hops and higher alcohol content, originally for preservation purposes to endure the long journey overseas. Today, the range of hop-intensity is extensive with the American variations bringing this style to a new extreme.

dogfish head 90 minute – DE

maine beer co rotating hoppy bottles – ME

smuttynose ipa – NH


A style with many characteristics ranging from malty and sweet to nutty and dry, this is a darker ale with a medium – full body.

black hog granola brown – CT

sam smith nut brown – UK

smuttynose old brown dog – NH


A hue that speaks for itself, this is a well-rounded beer full of warm roasty notes yet not entirely lacking in the hops department.

rogue dead guy – OR


Receiving its name from the professionals who loved this hefty brew, the porter hales from London’s 1700s and is said to be a replica of a blend of 3 different ales called the ‘three threads’. The porter is known also as one of the first to be aged entirely before delivery. This style has seen a revival in the western microbreweries and is recognized for its rich dark colors, and flavors such as coffee and chocolate.

nogne-o porter – NOR

sam smith taddy porter – UK

smuttynose porter – NH

st peters porter – UK


Previously known as the porter-stout, this robust ale carries many of the porter’s characteristics and should typically have a significant roasted flavor. Though the stout is uniformly a rich dark color, the misconception of the stout is that it is thick, meaty and heavy to taste. Though true to some, many stouts are very low in alcohol and light and smooth going down.

dieu du ciel aphrodite – QC

dieu du ciel peche mortel – QC

haand bryggeriet dark force – NOR

nogne-o imperial stout – NOR

northcoast old rasputin – CA

ridgeway russian imperial stout – UK

sam smith oatmeal stout – UK

st peters cream stout – UK


Though not a wine by definition, the name denotes high alcohol content as well as sweetness that often accompanies higher percentage brews. The flavor profile is complex and can range from intense fruity aromas to strong hoppy bitterness.

dieu du ciel solstice d’hiver – QC

ridgeway imperial barleywine – UK

montegioco demon hunter – ITA

northcoast old stock – CA


Scottish ale is a semi-strong brew, typically dark amber in color and presenting all of the richness that malt has to offer.

harviestoun old engine oil – UK

orkney skull splitter – UK

oskar blues old chub – NC

Belgian Style

With over 100 breweries producing 1000’s of different beers, Belgium is highly regarded in the beer world for producing a vast array of colors, aromas and flavors in their brews. High, well masked alcohol levels have also helped this style to gain notoriety. Belgian brewmasters have long used numerous ingredients such as herbs and spices, and fruits of all kind, but the key ingredient that sets Belgian style beers apart is the yeast strain used for fermentation. Belgian ale yeasts often produce fruity, spicy, complex flavors. Though most of the beers in this category are from Belgium, thus making them “Belgian style” by default, those from elsewhere certainly use Belgian yeast.


This tends to be a sweet golden-yellow ale with healthy carbonation. Much of its aroma, like many Belgian beers, develops from the character of the yeast. More recently some breweries are creating more hoppy blondes, which results in a clean, refreshing taste.

dupont moinette blonde – BEL

de ranke guldenberg – BEL

kerkom bink blonde – BEL


A beautiful marriage of aromatic hops & estery Belgian yeast!


Belgian wheat beer is an unfiltered cloudy brew, typically spiced with coriander and orange peel. Originally it was brewed with a soured mash to add tartness to the taste.

allagash white – ME

dieu de ciel rosee de hibiscus – QC

st. bernardus witbier – BEL

unibroue don de dieu – QC


Not unlike the UK or American style, the Belgian/French amber is malty and smooth with a nice balance.

thiriez amber – FRA


A newer addition to the Belgian portfolio, it is generally stronger than its British counterpart and has a unique quality due to yeast strain. Again, Belgian’s have a way of hiding harshness of alcohol with a soft finish varying from hints of licorice to chocolate.

allagash black – ME

de dolle special extra export stout – BEL

Farmhouse Ales

Saisons & Biere de Garde. Belgian Saison, ‘season’ or French Biere de Garde, ‘beer for storing’ is a style steeped in history, yet difficult to categorize. One theory says that these farmhouse ales were traditionally brewed in the colder months, stored, and consumed in the spring, thus had higher alcohol levels which would help with storing. Another idea is that they were brewed fresh in the spring, with very low alcohol levels in order to help quench the thirst of the farmhands working in the fields. Either way, they often contain varied ingredients such as herbs, spices, fruits, flowers, and honey, and have an earthy, ‘farmhouse”‘ note from multiple (and often wild) yeast strains.

baron cuvee des jonquilles – FRA

blaugies darbyste – BEL

dupont foret – BEL

dupont saison dupont – BEL

jester king rotating selection – TX

oxbow rotating selection – ME

Dubbel Bruin

Strong in alcohol and all shades of brown, the belgian dubbel is malty, roasty and slightly sweet. The term comes from an old method of determining alcohol content and though nowadays it may be inaccurate it is still used to categorize style.

kerkom bink bruin – BEL

st bernardus prior 8 – BEL

de dolle oerbier – BEL


Generally even stronger, as the name would suggest, this is a golden ale ranging from sweet to bitter with notes of caramel and spice. The great flavors and smoothness of this brew sometimes dangerously masks the 8-9% alcohol.

unibroue la fin du monde – QC

st bernardus tripel – BEL

val dieu tripel – BEL

allagash tripel – ME

allagash curieux – ME

de dolle dulle teve – BEL


Some of the most famous Belgian ales, the Trappist beer is not defined by a flavor profile, but by where and who it is brewed. To carry the ‘Authentic Trappist’ label, the beer must be brewed on the grounds of one of the brewing monasteries around the world. There is always debate, but at this point it is believed that only the beers from Rochefort, Achel, and Westvleteren are actually brewed by monks. Though produced on the monastery grounds and overseen by the monks, the others are made by laymen. The elusive three beers from Westvleteren are the only ones not available as imports.

achel blonde – BEL

achel bruin – BEL

achel extra – BEL

chimay blue grand reserve – BEL

chimay red premier – BEL

chimay white cinq cents – BEL

la trappe dubbel – NLD

la trappe quadrupel – NLD

la trappe trippel – NLD

orval orval – BEL

rochefort 6 – BEL

rochefort 8 – BEL

rochefort 10 – BEL

westmalle dubbel – BEL

westmalle tripel – BEL

Strong Quads

Notorious for strong beers, these are some of the most potent that Belgium has to offer. They are generally sweet due to the amount of malt that is required to develop such high alcohol content. Some are now being dubbed ‘quads’ to fit into the old categorization.

st bernardus abt 12 – BEL

val dieu grand cru – BEL

de dolle stille nacht – BEL

de struise rotating selection – BEL

Sour Wild Funk

A new style based on traditional brews. At one point in time all beers were sour and funky because of the wild yeasts that naturally live in the ambient air. Not quite lambics, however, these brews often have similar characteristics.

allagash rotating selection – ME

crooked stave rotating selection – CO

de la senne bruxellensis – BEL

de proef reinaert – BEL

ducato chrysopolis – ITA

jolly pumpkin rotating selection – MI

Flanders Oud Bruin

Also know as ‘old brown’, these ales have a refreshing sweet and sour taste. Originally from the Flanders region of Belgium, they are light to medium bodied, with little hop flavor, are often made from a blend of old and new beers, aged in wood, and can have a fruity flavor though no fruit is added.

de proef zoetzuur – BEL

jolly pumpkin la roja – MI

loverbeer beerbera – ITA

loverbeer beerbrugna – ITA

loverbeer madamin – ITA

panil barriquee – ITA

petrus rood bruin – BEL

rodenbach classic – BEL

rodenbach grand cru – BEL

rodenbach fruitage – BEL

rodenbach alexander – BEL

rodenbach vintage – BEL


One of the oldest, and most endangered styles of beer, these traditionally hail from the Senne River Valley in Brussels. A lambic (pronounced “lambeek”) is a beer brewed with a high percentage of wheat, aged hops (which help preserve the beer without imparting hop bitterness or flavor), and spontaneously fermented with wild yeasts found in the ambient air. After aging for a number of years in wooden barrels, lambic can then be served unblended as flat, pure, lambic, or more commonly, blended as a geuze (pro. “gooz”) from 1, 2, & 3 year old lambic. Fruits are often added to the barrels to produce other variations such as the more common kriek (cherry) and framboise (raspberry). A common misconception is that these beers are sweet and ‘fruity’ like a soda. This is because some companies have watered down their product with artificial sweeteners and flavors to compete with the soda-pop industry and appeal to a dumbed down western palate. These are complete shit. Many first timers to a traditional lambic may think the beer to be “off” or too vinegary. A real lambic will be sour, tart, and acidic to varying degrees, but will also be refreshingly complex and layered. The last few traditional lambic brewers and blenders are tiny operations, painstakingly producing these beers by hand using centuries-old techniques and are always in danger of being closed down due to new government regulations, market competition, & rising ingredients costs, among other things. For any number of these reasons the prices are high, but you can’t expect Ford prices if you want to drive a Ferrari. That being said, WE WILL NOT REFUND you if you order and do not like these beers. Please talk with a server/bartender to be sure it is what you really want. These are some of the most interesting, rare and delicious beers being produced today.

These beers have become extremely rare and hard to obtain. We promote that people share these bottles and not try to order multiples of the same “whalez bro”. Spread the love and please understand if we are out of stock.

boon rotating selection – BEL

cantillon rotating selection – BEL

drie fonteinen rotating selection – BEL

hanssens rotating selection – BEL

tilquin rotating selection – BEL

German Style

A Tale of Germany. Undoubtedly the world’s most renowned lager producers, the Germans have centuries of brewing history. The German Beer Purity Law of 1516, Reinheitsgebot, says that beer can only be made with water, barley, and hops. At the time it was written, yeast was not a known organism. Today brewers can choose to use other ingredients, but most do not. The colors and flavors produced within these guidelines are vast. Though beers other than lagers are brewed in Germany, the vast majority use a lager yeast. Other brewing nations also produce lagers, but their roots almost always trace back to Germany.


This is the classic standard. Slightly hoppy, not too bitter with a nice malt balance. Clean and malty, this is what most people think ‘beer’ tastes like.

klosterbrauerei ettal edel hell – DEU

monchshof kellerbier – DEU

schlenkerla helles – DEU

von trapp helles – VT


This is essentially a pilsner fermented with an ale yeast at lager temperatures. Typically made in the German town Köln, or “Cologne”, the brew is traditionally served in small, .2 liter glasses fresh from the cask.

reissdorf kölsch – DEU


Czech origins, this lager has been widely produced in Germany for centuries. Unfortunately, it’s also been mass produced and watered down by mega-corporations in the US, try not to drink those. Crisp and refreshing, pale yellow in color, and well hopped for a drying bitterness and great aroma.

kulmbacher edelherb pils – DEU

rothaus pils tannenzäpfle – DEU

von trapp pilsner – VT


Not far from Köln, Düsseldorf is known for it’s “old” beer, alt bier. Another German beer utilizing an ale yeast, this one tends to be amber to light brown in color, with hints of caramel in the flavor, but still fairly dry and slightly bitter from the hops.

uerige alt – DEU

uerige sticke – DEU

uerige doppelsticke – DEU


In German “rauch” means “smoke”, in this case it’s achieved by drying the malts over an open fire. The small town of Bamberg, in southern Germany, is known for this style, utilizing beech wood logs, and produces some of the best examples. After brewing with these smoked malts, the beers take on an unmistakable aroma and flavor. If you enjoy smoked cheeses & meats, give these a go. The bar-b-que of brew.

schlenkerla maerzen – DEU

schlenkerla urbock – DEU

schlenkerla weizen – DEU


A darker, stronger lager, bocks tend to be a little sweeter as their malt profile takes center stage with the hops being more restrained, this gives them a very smooth, easy drinkability.

ayinger celebrator doppelbock – DEU

einbecker mai urbock – DEU

kulmbacher eisbock – DEU

kulmbacher eku 28 – DEU


“Schwarz” meaning “black”, these biers are black lagers. Made with a small amount of dark malt, which does impart subtle burnt/roasty flavors, these malts are used mainly for color. The overall flavor profile is similar to a classic lager with a little less hoppiness and a little more sweetness. Great for those that think they don’t like dark beers because they’re “too heavy,” schwarzbiers drink light and refreshing.

monchshof schwarzbier – DEU


An almost extinct style, the gose is seeing a small revival by brewers working to keep tradition alive. Made with some wheat malt, coriander and salt, this brew is refreshingly tart and oh so drinkable on a hot day.

bayrischer bahnhof leipziger – DEU

ritterguts gose – DEU

off color troublesome – IL

Berliner Weisse

A tart, low abv wheat bier traditionally served with himbeer (raspberry) or woodruff syrup. The true German versions are balanced and American versions have a stronger lactic sour bite.

braubäcker berliner weisse – DEU

prof. fritz briem 1809 – DEU


Also known as hefeweizen, these wheat beers are unfiltered and cloudy. A special yeast strain gives off notes of banana, cloves, and spices, though none of these are used. The yeast sediment in the bottom of the bottle is traditionally swirled and mixed with the last few ounces of beer and dumped into the glass, which adds extra haze and flavor to the beverage. On hot summer days in Germany, a slice of lemon may adorn the rim of a glass of light weisse bier, however, we stick by the idea that if the brewer wanted fruit in the beer, the brewer would make it with fruit in the beer.

schneider weisse – DEU

schneider edel-weisse – DEU

schneider hopfen-weisse – DEU

ayinger ur-weisse – DEU

ayinger brau-weisse – DEU

schneider aventinus – DEU

schneider aventinus eisbock – DEU

And More…


einbecker alkoholfrei n/a – DEU

erdinger weissbier alkoholfrei n/a – DEU


Yay, alcoholic apples!

aspall blush – UK

aspall dry – UK

bantam rojo – MA

bantam wunderkind – MA

citizen cider unified press – VT

eden extra sec – VT

eden brut nature – VT

etienne dupont organic – FRA

gurutzeta sagardoa basque sidra – ESP

kennebec cider blueberry – ME

kennebec cider hard cider – ME

portersfield aronia – ME

portersfield dry – ME

whaleback traditional dry – ME


For those who simply will not tolerate gluten, but still like that buzz…

green’s discovery amber – BEL

green’s endeavor dubbel  – BEL

green’s quest trippel – BEL

What They’re Having

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What They’re Having

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