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124 Old Rabbit Club

  • $$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Cocktails
  • 124 MacDougal St, New York NY10012 40.729905 -74.000246
  • (At Minetta Ln)
  • click map to interact
  • (212) 254-0575
  • 0


Belgian Ale blond, amber, brown, a sort of catchall category with vast ranges of characters.   
Begian Golden Strogn Ale delicious and high in akohol, refrehing but can be develshly devastating.   
Dubbel (BE) mid strengh dark amber to brown, a large and lasting head.complex flavor of sweet malts and dark fruit.   
Tripel (BE) yellow to deep gold, carbonated like a champager, full range of flavor with a dry finish   
Quadrupel / ABT (BE) strong, rich, malt flavors, an alcohol presence is very noticable   
Lambic (BE) spontaneous femented ale that is indigenous to the seme valley, dominated with a unique tartness from the wild yeast.   
Blended Lambics (BE) fruit lambicas add whole fruits faros add candy sugar geuzes highly carbonated blend of old and young lambics   
Flanders Oud Bruin (BE) slightly vinegary with lactic soumess spicy to smoth and sweet   
Flanders Sour Red (BE) infamously sour created by special yeast stains. normally aged in oak bareek.   
Saison (BE) rustic farmhouse ale brewed for the summer months. complex sometimes fruity style   
Witbier (BE) cloudy unfiltered wheat brew spiced with criander and orange peel. white beers crisp with slight twang.   
English Bitter a depth of hop bitterness. gold to copper, light bodied low carbonation.   
Extra Special Strong Bitter (ESB) balanced, both in alcohol and hop character, nothing overpowering. and depire its name,not really all that bitter.   
English India Pale Ale (IPA) originally brewed for shipment to india during the 1700s high in alcohol and well hopped as hops are a natural preservative.   
English Pale Ale traditionally brewed with rich hand water helping with the clarity as well as enhancing the hop bittemess.   
English Mild Ale session beer. alcohol content is traditionally low, low carbonation with a near still, bubbly head.   
English Brown Ale created from the mild ale, tend to be malty and sweet with a fuller body.   
English Porter first brewed by blending styles to mask imperfections, similar to a brown ale but thicker with more roasted flavor. tasty   
English Stout black charred unmalted barley lends a smoth dry character and a huge roasted flavor   
Milk / Sweet Stout (ENG) added milk sugars lend body and some sweetness.   
Russian Imperial Stout (ENG) the "king of stouts" boasting high alcohol and plenty of malt character   
Scottish Ales light, heavy export or wee heavy, hops don't generally grow in scotland but there's plenty of barley   
Irish Dry Stout tend to have light bodies and lower carbonation, highly drinkable. distinct roasted character.   
Irish Red a sweeter ale with tea-like flavor and a dryer finish   
English Storng Ale big flavors, rich with biting alcohol.   
Old Ale /Stock Ale (ENG) and old -school acidie, matiture beer with similarites to a port wine.   
English Barley Wine one of the strongest of the beer styles. bright, fruity, massively alcoholic, intersity can be a challenge to the paate   
English Seasonals summer ales, harvest ales and winter warmers.   
Kolsch (GER) cologne's pale style, a somewhat vinous grapery and dry flavor   
Altbier (GER) dusseldorf's exceptionally smoth and declicate brew. malty, hoppy amber to dark brown   
Berliner Weissbier (GER) berlin's white, refreshing, tar, sour and acidic, kmony sharponess and almost no hop bitterness.   
Gose (GER) old style cloudy wheat refreshing with a sharpness from the addition of salt.   
Hefe Weizen (GER) "wheat with yeast" hence the beers cloudy apperance. hints of banas and cloves   
Kristal Weizen (GER) a filtered hefe weizen, cleancer and softer on the palate   
Dunkel Weizen (GER) "dark wheat" clove and fruity characters some may even taste like banana bread.   
Weizenbock (GER) a powerful dunkel weizen of "bock" strength. bold alcoho, complex malt, and characters of dark fruits.   
Reggenbier (GER) brewed with large portions of rye espect a spiciness and sour character   


Czech Pilsner the "perfect pilsner" smoooth and crisp with a crystal clean malty palate, many are grassy   
German Pilsner smilar to czech pilsners but with german noble hops, a bit dnier and bittere   
Bock (GER) represencted by a goat. months of lagenign produce this strong lager. dominated by a rich maltioness.   
Doppelbock (GER) huge. engough malt packed in them to consider them a meal in its self. names mostly suffixed in "ator"   
Eisbock (GER) concentrated by freezing off a portion of the water producing an almost syruppy body with tons of malty flavor.   
Dormunder / Export Lager (GER) honey colored, classic clean character with biscuity malts, bitter, with an overall dry tone.   
Munich Dunkel Lager (GER) "dunkel" meaning dark ruby hues. somooth, rich and complex, without being overbearing or heavy. a fullbodied robust beer.   
Munich Helles Larger (GER) munich's bright larger. spicy hop characters of czech pils, but a bit more mellow and in balance with malts.   
Rauchbbier (GER) green malts dried over an open fire lend assertive tastes of spice and smoke.   
Schwarzbier (GER) "black beer" thirst quenching lighter beer, but one with depth of color and taste.   
Maibock / Helles Bock (GER) lighter in colcor but with the strengh of a traditional bock, customarilly served with spirng festivals.   
Milrzen / Oktoberfest (GER) march brewed and largerred for the famous bavarian fest. full-bodied, rich, toasty, dark copper to orange/red   
124 Old Rabbit Club
124 MacDougal St
At Minetta Ln
(212) 254-0575
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