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USA 2 GO Quick Stores features one of the largest selections of craft and exotic beers from all over the country and the world.

We also have the best prices on cases, 12 packs and 6 packs of all your favorite Domestic Beers. We take pride in our selection, and will do our best to find anything you want that is not currently in stock.

Our staff takes pride in the appearance and cleanliness of our store. We hope you will come in and see us soon, we are sure you will find a beer you will love! What you should know about your craft brewing styles and beers from around the world.

LAGER

Two different types of yeast can be used to create alcohol. Bottom-fermenting yeast that ferments slowly at a low temperature creates a smoother, mellower beer. Lager beers are light in color, high in carbonation and tend to be less alcoholic than ales. Lagers are best served chilled (about 48 °F/9 °C).

ALE

The other type of yeast rises to the top during fermentation. It also ferments more rapidly and at a higher temperature, resulting in a more aromatic and fruity product. Real ale is produced using traditional methods, without pasteurization. Compared to lagers, ales have a lower amount of carbonation and should be served at a warmer temperature (54-56 °F/12-13 °C). Strong ales should be served at room temperature.

AMBER

Malty, hoppy beers have a rich golden color. They can be ales or lagers and tend to be fuller bodied due to the addition of specialty grains.

BITTER

Highly hopped for a more dry and aromatic beer, bitter is pale in color but strong in alcohol content. It’s popular in British pubs.

DARK BEER

Beer becomes darker when the barley is kilned for a longer period of time. This also creates richer, deeper flavors from the roasted grain.

FRUIT BEER

Fruit may be added either during the primary fermentation or later. Fruit beer is usually made with berries, although other fruits can be used.

INDIA PALE ALE

The name is often shortened to IPA. This ale was originally brewed in England for export to India. The large quantities of hops added were intended as a preservative and to mask potential off-flavors that might develop during the long voyage.

MILD BEER

Developed as a sweeter and cheaper alternative to dark ales and porters. Mild beer was a popular beer in the mid-nineteenth century but has all but disappeared in most pubs.

PILSNER

This is the term for the classic lager originally developed in Czechoslovakia, a pale, golden-hued, light beer after which many mass-produced American beers are modeled. Pilsners should be served very cold (43 °F/6 °C).

PORTER

Very bitter, very dark, this beer was developed in England as a “nourishing” drink for manual laborers such as porters.

STOUT

Very dark and heavy, with roasted unmalted barley and, often, caramel malt or sugar, stout was invented by Guinness as a variation on the traditional porter. Serve Guinness at a cool temperature (41-43 °F/5-6 °C).

WHEAT BEER (WEIZEN)

Malted wheat, in addition to barley, is used for this German style beer. Wheat beers were drunk prior to Prohibition and are experiencing a rebirth in the U.S. American wheat beers are markedly different from their German predecessors, which are “spicier.”