Tun Alley

Tun Alley

Bldg. 1231, Camp Lejeune


Monday - Saturday 9AM - 7PM
Sunday 10AM - 6PM
Hours may vary during holidays. Please call ahead.
Resources Beer Styles Beer Pairings Literature (PDF) Recipes Wine Varieties
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Special Orders

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Wine Discount

Wine Discount

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Keg Club

Keg Club

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Beer Styles

Variety Characteristics
Ale Ale is a top fermented beer. Ale is similar to lager, but usually richer, heavier, and more complex. Ale can vary from blond to black in color. It is brewed in the 60 degree to 75 degree range.
Alt Means “old” in German and refers to the traditional brewing process that dates back to before the 1840’s, which is when lagers were starting to be brewed. It is fermented warm but aged cold.
Biere de garde From Northwest France, it is medium to strong in alcohol content and straw to copper colored. It is generally in the Ale family, but some are made with the lager process. Both types are bottle conditioned, which means they are laid on their side to age.
Bitter Bitter is straw to red amber color. Ordinary bitter is low to medium in alcohol content, while Extra Special Bitter is medium to high. It has low to medium bitterness with low carbonation.
Black & Tan A mixture of stout or porter with a light or pale ale. It is a layered drink when made from scratch, a mixture when bottled.
Brown Ale There are two distinctly different Brown Ale families. Northern England is known for its reddish, medium-bodied nutty or fruity beer, while Southern England is known for its darker, sweeter, lighter-bodied product.
Hefe Means “yeast” in German. It is an unfiltered wheat beer, cloudy and bottle-conditioned with yeast. Tastes of cloves or citrus are prevalent. Pour to evacuate sediment out of the bottom; squeeze a lemon wedge into the creamy head.
India Pale Ale Created to endure voyages from England to India during British rule. It is pale or golden to deep copper in color. It is quite hoppy, with nuances of fruit and/or flowers. Alcohol strength is evident.
Lambic or Lambiek Straight Lambic: Referred to taste-wise as being horsey, sweaty or tart. It can range from well-carbonated to almost flat, but always pale and sour.
Gueuze or Gueze A blend of lambics, it carries all the properties of the straight lambics in a smoother more complex package.
Fruit A blend of lambics (usually young and old) with fruit added. Tart and pale. Varieties include Kriek (cherry), Framboise (raspberry), Peche (peach), Faro (candy sugar), Vigneronne or Muscat (grape), Cassis (black currant), Mirabelle (plum), Fraises (strawberry), Exotic (pineapple), Apricot, and Banana.
Old Ale A broad term for the rich traditional strong ale from England. It was originally brewed in the 17th century for consumption during the winter months.
Pale Ale Color ranges from golden to copper. European versions tend to be heavily malted, and the American versions tend to lean toward a more prevalent abundance of hops. Both may have a fruitiness about them.
Porter A blend of three ales (old, new, and weak). Medium brown to black. Usually very hoppy and very malty. Often sharp with a hint of burnt charcoal flavor. Strong in flavor and alcohol content. Porter is the predecessor of modern day stout.
Scotch Ale Amber to red to dark brown in color. A broad term. Usually these beers are sweet and rich with a creamy head. They are more malty than hoppy.
Stout Very dark to black. Its origins are in 18th Century London. Tastes range from charcoal to molasses with a malty sweetness to a bitter sweetness. Serve warm. Stout was born from Porter.
Dry Stout or Irish Stout Deep dark red to black opaque, with a rich creamy head, roasty with a medium to high hop flavor balanced by hints of coffee and/or caramel. Lower in calories and alcohol content than commonly thought.
Imperial or Russian Very dark or black. Originally created for export to frozen Russian climates. It is heavy and rich with undertones of coffee, cocoa, and/or burnt black currant. Strong in flavor and alcohol content.
Milk Stout or Sweet Stout Very dark amber to black with a creamy head. Malty sweet, and not dry, often with caramel or semi-sweet chocolate overtones.
Oatmeal Stout A stout with any amount of oatmeal added. Originally a heavy, sweet beer marketed for lactating mothers. Heavy bitter ones as well as lighter easier-drinking ones are being crafted by micro-breweries today.
Trappist This fruity heavily sedimented ale is dark, rich, and strong. True Trappist is brewed at Trappist monasteries in Belgium under centuries-old guidelines. Serve mild to warm 55 to 60 degrees F.
Wheat Beer A general term for any beer made with wheat malts. Pale straw to deep copper or brown. Usually cloudy, but some are clear; usually highly carbonated, but some are rather low in carbonation. Often yeasty and tart, but taste can vary greatly.
White Beer or Witbier Originates from Belgium and is a kind of wheat beer. Color can vary from pale to golden, with a creamy head. Taste is usually a contrast of citrus and spices like coriander, nutmeg, and/or clove.
Lager Bottom-fermented beer, named for the German word “largern,” meaning “to store.” It is aged at cool temperatures that give it a smooth refined taste.
Bock Traditionally brewed in Germany in the spring at the peak of barley and hop development. It is a full-bodied, stronger, richer lager.
Doppelbock Doppelbock is very full-bodied and extra strong. It can be amber, red amber, or dark brown. It is often sweet and creamy, but can be fruity or tangy.
Dry Beer A Japanese variation on the German Diat Pils. It is now produced extensively in the US. Enzymes are added during the production, converting more of the malt into alcohol, and making a drier beer with less aftertaste.
Dunkel Refers to any dark lager from deep red to black. Full-bodied with heavy malt character. Clean and crisp with caramel undertones. Sometimes they are well hopped, but almost always bitter. NOTE: Some dark wheat beers (ale) are referred to as Dunkel.
Ice Beer At first a German product known as Eisbock, a strong dark noteworthy brew. Now made extensively in the US. Slightly higher in alcohol content due to the process of partial freezing during production. The ice is removed, yielding a stronger beer.
Light Beer A pale, watery, low-calorie, low-strength, pilsner style beer. It is an American original. Some light beers are actually the companies’ normal product, with water added.
Malt Liqueur A term made up in America to call beer that’s alcohol content exceeds the governmental guidelines. It is usually pale, strong, and cheap.
Marzen/Vienna/Octoberfest Amber to pale copper. Very malty, and medium to strong in potency. Brewed in March to be ceremoniously imbibed in late September and early October.
Plzen (Pilsen, Pilsner) It originates from Pilsner, Czechoslovakia. It is pale to golden, elegantly dry, and crisp with a flowery finish. It is the most copied and widely brewed beer style in the world.

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Pumpkin Spice Martini

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Cinnamon Toast

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Alien Brain Hemorrhage

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Blood Sucker Cocktail

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Pink Cocktail

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Pink Fizzy

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Classic Eggnog

Classic Eggnog

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Fruity Limoncello Spritzer

Fruity Limoncello Spritzer

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Cranberry Cocktail

Cranberry Champagne Cocktail

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Wine Varieties


Light-bodied wines are more delicate and lean.


Medium-bodied wines fall somewhere in between.


Full-bodied wines are big and powerful.

Variety Color Characteristics
Pinot Noir Red Light-to-medium bodied. Complex, smoky, earthy, velvet structure.
Merlot Red Similar to Cabernet Sauvignon, but fruitier and softer in character.
Shiraz/Syrah Red Medium-bodied varietal with common white pepper and boysenberry flavors.
Cabernet Sauvignon Red Full-bodied and rich. Flavor can include nuances of berry, herbs, cedar, and chocolate.
Zinfandel Red Medium-bodied California original. Berry/spice character and some tartness.
Pinot Grigio White Light-bodied, crisp, and light in color varietal from Italy and California.
Riesling White Fresh, lively, and delicate. Nuances of apricots and fresh flowers.
Sauvignon Blanc White Versatile and very popular. Dry, crisp finish. Also called Fume Blanc.
Chardonnay White Dry, crisp, and flavorful with nuances of apples, citrus, and vanilla.
Moscato White Tends to be a popular white wine. Moscato is known for its surprising perfume-like fragrance, light-body, semi-sparkling, spritzy character (frizzante), lower alcohol content (typically around 5-8% abv) and its dazzling fruit-forward palate profile with a welcoming sweet factor.