Tucked into the tiny Bergen County town of Bogota, Andy’s Corner Bar is neither run by a guy named Andy nor on the corner, but it’s definitely the perfect bar for beer connoisseurs frequenting Manhattan watering holes such as Jimmy’s No. 43, Hop Devil Grille, David Copperfields, and d.b.a.

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Fertile Scottish combo, Mogwai, became a provocative ‘post-rock’ beacon in the mid-‘90s, extending upon the profound reverb-heavy shoegazing Jesus & Mary Chain and My Bloody Valentine devised and the proverbial noise rock experimentalism Sonic Youth pillaged. Fronted by proficient guitarist Stuart Braithwaite, these artful punks established themselves as one of the most investigative post-grunge acts, marveling the coolest indie scenesters with frighteningly awesome distended live jams (captured best at Music Hall of Williamsburg for sensational 2010 Secret Moves disc).

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FOREWORD: During 1999, I got to interview one of my favorite musical artists of all time. Paul Westerberg spent his youth leading a reckless band of fiery individuals whose recorded output is still being digested by indie rock denizens. When I got to speak to the legendary front man, he was already past his thirties and highly reflective of the past. Following this conversation, Westerberg continued to make worthy albums such as ‘02s Stereo and ‘03s Come Feel Me Treble,…

On tap, dewy leafy-hopped gourd-like autumnal crispness spreads across abundant red-fruited apple-spiced sweetness and honeyed caramel malts countering peppery rye-dried lip-smack of sensational springtime suds. Tertiary twig, grape stem, zucchini, and squash illusions hide beneath earthen moisture. Less malt-sweetened than a typical Octoberfest and never coarsely harsh, retaining soft, buttery mouthfeel. Superb maibock is best of class.

On tap, hardy crystal-malted dry-hopped golden-tanned lager packs quite a wallop, retaining rich wheat graining and loud citric-peeled bitterness contrasting soft clean-watered crisping. Caramelized Munich malt toasting, lemony orange-dried tangerine tang, and minor floral eccentricity create well-balanced flurry. “A sessionable year round Oktoberfest,” indeed.

On tap, robust Dortmunder-styled Bavarian lager with billowy white-headed yellow-bellied dry body reveals earthen peat fungi soiling not unlike a proper English Extra Special Bitter. Wheat-cracked barley-corned graining comforts moderate wood-dried grassy-hopped bittering and teasing citric twang to toasted bread base.

Interestingly gruff American brown ale maintains caramel-sugared cocoa-dusted brown chocolate malting overriding dry-roasted walnut, cashew, Brazil nut, cola nut, nutmeat, and coffee nut coarseness. Fizzy wood-spiced hop char contrasts syrupy molasses richness and soda-like sassafras splash. Tertiary peat, tobacco, cigar ash, pine comb, and dark floral illusions spread across back of the tongue. Ample alcohol afterburner adds anodyne astringency.

Dry ink black mocha porter overcomes slick nature. Lactic dark-malted cocoa-dusted Blackstrap molasses, black chocolate, burnt coffee, crème brulee, and creamy fudge nudge muted hop-oiled astringency. Black cherry, purple grape, raisin, prune, anise, and fennel notes skewer ashen peat-smoked backend. Iodine-like aftertaste may be off-putting. A bit thin compared to heartier porters, but not unlike a simple mocha-chalked schwarzbier or less roasted Black IPA .

Sufficing updated, relabeled, yellow-hazed, German-styled Kolsch (circa 2011) betters previous Single Malt Lager version. Musty grassy-hopped lemon-rotted vegetal astringency upends dry wheat-husked pilsner malting, toasted white breading, and slightest wood pining. Dirty earthiness consumes oncoming diacetyl spicing, awkward herbal trifle, and latent metallic whim.

Midlevel copper-toned dark lager coarsens roasted almond-pecan-praline sweetness and caramelized maple malting with phenol hop spicing as well as increasing diacetyl astringency. Subsidiary hazelnut, pine nut, and walnut whims undone by oxidized oiliness a tad.

Seemingly updated, but definitely relabeled Helles bock with better flavor profile not half-bad as midrange post-winter warmer. Tart orange souring and bittersweet raisin-fig harshness cushion caramelized butterscotch-toffee sweetness to baguette-like bottom of opaque gold moderation.

Elaborate ‘strong golden ale’ doubles as nifty Abbey tripel. Assertive dry-hopped bittering opposes funky candi-sugared Belgian yeast for rustic blonde-hazed medium-full body. Herbaceous white-peppered grapefruit, pineapple, mango, kiwi, and passion fruit seep into sourly lemon-pitted tartness. Peculiar eucalyptus, menthol, and sage illusions nudge adventurous concoction. Not strictly for adventurous drinkers looking for cool aperitif changeup.