POZO PALE ALE
A classic California-Style Pale Ale with Perle hops for bittering, Cascades & Centennials for aroma. 5% alcohol(by vol.)
Bonnema Marzen is a rich amber-colored brew of medium strength, emphazing malt in the balance. It is meant to be enjoyed in hearty portions and is the perfect beer to accompany food served the same way! Read more website optimalisatie 
BONNEMA MARZEN
In the spirit of the Oktoberfest season, the Bonnema Brewing Co. released its first "Marzenbier", the style inspired by the beers of the Munich Oktoberfest.
RED KROEKER ALE
A traditional English-style ESB; a very smooth and well balanced brew. A little darker, a little stronger, and a little smoother that the Pozo.
WHALEROCK WHEAT
An American-style Wheat Ale, 50% Wheat, 50% Barley; Saaz hops for bittering; unfiltered. Bonnema's answer to mass-produced light lagers - very refreshing. lp173wd1
Our American rendition varies from the German in the use of pale malts exclusively, and in the use of a non-German ale yeast variety. The result is an extraordinary cross between the refreshing characteristics of regular unfiltered wheat beers and the rich dessert-like qualities of strong ales. http://dentaireplus.org/couronne-dentaire/ The strength of the beer suggests its use as an after-dinner sipping beer, yet its smoothness makes it perilously drinkable!
WHITE CHRISTMAS ALE
White Christmas Ale is an American rendition of the favorite German Christmas beer style, Weizenbock (strong wheat beer). The beer's name calls to mind the traditional use of the nickname "white" (weiss, in German, wit in Flanders) for pale, unfiltered wheat beers.
RASPBERRY WHEAT
A variation on the Whalerock Wheat, lightly flavored with raspberry essence.
MUDHOLE PORTER
Dark, rich and smooth. Roasty, but not bitter. Named for the English translation of Atascadero.
Footnote:
Marzen, pronounced "mehr-tzen", translates to the month of March, which doesn't seem to make sense for a beer in October. The origins of the name predate the use of industrial refrigeration in breweries, and go back to the days when brewing could only take place in Winter. The last brew of the season was the March Beer, and it was made a little stronger, so it could last longer and be enjoyed throughout the summer. The Autumn harvest festivals marked the beginning of the new brewing season - time to festively finish off the last of the March beer!
Munich brewers had developed refrigeration and year-round brewing by the late 1800's and also were switching to lager fermentation. Spaten introduced a deep amber lager for the Oktoberfest in 1872 and kept the traditional name Marzen for the beer. The other Munich brewers followed suit, and the style became the official beer of the Oktoberfest.
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