Category Archives: United States Brewpubs

OLD FACTORY BREWING COMPANY

United States Brewpubs,

CAIRO, NEW YORK

Inside a former bottling plant alongside Catskill Park in the trout-fishin’ town of Cairo, OLD FACTORY BREWING COMPANY has occupied this red brick walled, cement-floored warehouse space since December 26, 2020. Owned by Tim Cornelison and his son, Old Factory churns out a consistent variety of reliable mainstream fare.

A covered front porch leads patrons to the old Industrial watering hole. Its beautiful epoxy-stained ivory slate bar top with Classical gold trim siding welcomes happy quaffers with twenty seats flowing down a narrow hallway leading to a patio-tabled backspace. There are 24 draught handles stationed at the bar. The restored block wood front wall, strung Edison lights and work lamps add to the small town rusticity.

Sandwiches, wraps, burgers and mac ‘n cheese fit the small pub menu on my dusky November ’24 stopover.

Soft-tongued lemon spicing and subtle floral daubs perked up Brilliant Blonde, despite its dishwater Seltzer phenols.

Mild apple-orange-pear fruiting picked up mild fungi musk for Nutrunner Pale Ale, a honeyed pale malted moderation.

Leafy hop oils soaked the honeyed orange-red-yellow fruiting surfing the lemon Seltzer fizz of seasonal Octoberfest.

Buttery Hogan’s Alley Red retained raw-honeyed astringency for apple, orange and peach fruiting given dewy peat mossing.

Dry NEIPA, Window Bars, placed lemon-soured guava and green grape tartness next to milder orange peel sweetness.

A dark bronze hue stood out for fruitier NEIPA, Cairo Haze, regaling grapefruit, navel orange, peach and mango fruitiness over dry oated wheat.

Juicy Mosaic hopped West Coast IPA, Mosaic, showcased lemon-peeled yellow grapefruit bittering complemented by mild mandarin orange sweetness contrasting lacquered pine resin.

The only dark ale on my autumn visit was Lil Holiday Stout, a wintry celebrator with dry-spiced chocolate roast, light vanilla creaming and pine nut toasting.

UNION STREET BREWING COMPANY

United States Brewpubs,

HUDSON, NEW YORK

Entering thru a side entrance and up the stairs to a spacious beergarden across the multi-floored blue grey barn house, Hudson’s UNION STREET BREWING COMPANY, a converted 1930’s warehouse, features a black sillstone-topped bar with dual draught stations, high ceilinged wood beams, exposed rafters and piping, porcelain-styled concrete floors, a few community tables and wall-paneled benches.

Opened for biz July, 2023, Union Street spreads to the lower level, where a couched billiards room opposes a light lounge space. Brewer Keir Hamilton (formerly of Sixpoint/ Alewife) and owners Emma & Paul O’Donnell enjoy crafting ‘hop-forward’ ales alongside pleasantly understated beers (many distinctly Euro styled). Light pub cuisine went well with the approachable suds.

At noontime on a Sunday in November ’24, the black patio-furnished beergarden fills up with local families while my wife and I consume ten tidy treats at the plastic-stooled bar.

Floral lemon spicing received brusque IPA-fruited bittering (grapefruit rind, orange peel, pineapple) for sharper-than-expected German pilsner, Ten Days Of Perfect Tunes, countering its grassy hop astringency with biscuity pale malts.

Stylish banana-clove sweetness embraced the oaken vanilla-dried green grape esters of Weizenfelder, a slightly soured hefeweizen.

Zestful dry-hopped Citra-Mosaic combo powered hazy IPA, Planning An Escape, letting sunshiny lemon brighten salty gooseberry-guava tartness, yellow grapefruit bittering and mandarin orange tang atop creamy oats.

Classic West Coast-styled IPA, Tread Lightly, retained dry citric pined identity as grapefruit-peeled orange rind bittering gained candied pineapple-tangerine tartness given waxy perfumed pine needling.

Utilizing Simcoe, Amarillo and Cashmere hops, dryer west Coast IPA, Cancelling Plans, sank dank pine resin into lemon-seeded grapefruit bittering over lightly honeyed malts.

Briny lemon pith bittering circled orange peel sweetness in a musky fungi setting for In The Intern, a lightly meringue-creamed saison.

Oaken white wine-barreled ‘mixed’ saison, The Sun Is Getting Heavy, dispensed buttery Chardonnay, Sauvignon Blanc and honey mead wining for its earthen barnyard-dried pilsner malt rusticity.

Zesty orange peeled coriander spicing and grains of gingery paradise paced boozy (9.3% ABV) tripel, Superbier, spiked by rum-sugared banana, buttery Chardonnay, lemon curry and dried cherry.

Casual dark mild, A Winter’s Moon, a classic Brit session ale, let nutty burnt coffee seep into peat-smoked dark-roast hop char.

Dark-roast chicory coffee and dark cocoa enabled embittered black malts to infiltrate dry coffee stout, The Grind Never Stops, today’s final libation.

RETURN BREWING

United States Brewpubs,

HUDSON, NEW YORK

The story goes a New York-based team of brewing industry veterans came together before the autumn of 2021 and formed RETURN BREWING (initially at the former Crossroads brewery in nearby Catskill). Specializing in Eastern European-styled pilsner-lagers plus mixed fermentation ales, honey meads and barrel-aged fodder (some with foraged sources), local businessmen Mikey Lenane (ex-Sixpoint/ Hudson Valley brewer), long time pal JD Linderman and Jack Liakas share a mutual love for adventurous beer.

Across the railroad tracks from Upper Depot Brewing Company, Return’s current Hudson residency began in 2023. Its tan overhead-doored brick garage houses a 12-seat, L-shaped, yellow wood-topped bar with barrel-seated butcher block tables strewn along the rest of the cement floor. Stringed Edison lights and exposed pipes line the walls. Ciders, wines and cocktails are available as well.

My wife and I consumed a fine kolsch and stout at the crowded bar on a Friday twilight, November ’24.

I brought home Return’s Polished Pilsner, Westwhere IPA and Satin Jacket Czech-style Dark Ale (all reviewed in Beer Index).

Rustic kolsch, Come Back, let grassy-hopped lemon musk spread thru dry champagne-sparkled green apple tartness and white grape esters.

Commodious stout, Shadow Line, combined coffee-milked dark chocolate with dark caramel, bonfire toffee and maple molasses contrasted by hop-roasted oats char.

UPPER DEPOT BREWING COMPANY

United States Brewpubs,

HUDSON, NEW YORK

Directly across the street from Return Brewing, Hudson-based UPPER DEPOT BREWING COMPANY maintains a renovated 19th Century train station. Set in a charmingly V-shape roofed brick railroad depot with a gray wraparound deck, its post-mod Industrial wood-floored, steel-designed interior includes a 12-seat L-shaped bar featuring centralized draught handles (and 4 TV’s) plus several wood tables and a snazzy mezzanine.

Long-time friends Monty Bopp and Aaron Maas combined their love of brewing after getting established in the local culinary industry, opening Upper Depot December 28, 2022.

A Western-clad couple danced to an excellent Country bluegrass band playing along the back wall space.

My wife and I visited Upper Depot after our Return stopover to try six sound suds emanating from the sunken, stage left, wood paneled brew tanks.

Classic German pilsner, 80/20, let honeyed lemon sweetness pick up musky Hallertau hop herbage and mild grassy astringency atop cereal grained pilsner malting.

Dry lemon-peeled grassy hop musk suited flagship kolsch, Common Crossing, a dry malted moderation with slight floral herbage and sly sparkling champagne spritz.

Bitterly dry West Coast IPA, Wandering Ollie, placed zesty grapefruit-peeled orange rind bittering and tangy pineapple zing across pine lacquered hops over pale malt sugaring.

Juicy-fruited NEIPA, Oakdale, regaled tangy mango-pineapple-guava tropicalia and zestful orange-peeled grapefruit pith bittering seeped in mild pine resin above softly creamed wheated oats.

Brown-sugared maple molasses countered dry black chocolate for maple brown ale, Sugar Shack, a toffee-candied Tootsie Roll.

Maple-glazed dark chocolate syruping coated the dry nutty coffee tones and setback vanilla snips surfacing for sweet stout, Shop The Cooler, a fine nightcap for my post-dusk getaway.

WEST KILL BREWING

United States Brewpubs,

WEST KILL, NEW YORK

Located on a 127-acre historic dairy farm, WEST KILL BREWING utilizes locally grown and foraged ingredients to give many of its proprietary brews a slightly unique nature. Up a rickety unpaved road in the Catskill Mountains at the Devils Path hamlet of West Kill, this cozy porched barnhouse pub (with connected pergo-protected lounge area and separate merchandise/beer-to-go cabana) sits perfectly along hilly rustic tree-lined terrain.

Inside, the casual slate-floored roadhouse features eight elk-racked tap handles at the small eight-seat bar. There are several round and square tables strewn about. Outside, the fire-pitted front deck fills up at noon on a warm Friday in November ’24.

My wife and I sat in the enclosed porch at one of the benches with a friendly Newfoundland pup, quaffing West Kill’s entire mountain-watered liquid entourage.

Utilizing local Iroquois white corn for crisply roughhewn Brookie American Lager, its earthen barnyard graining, raw-honeyed lemon rot and dark floral whims added further musky rusticity to the maize-dried frontage.

Spritzy lemony orange fizziness welcomed mild Perch Golden Ale, a pale malt sugared easygoer.

Dry-hopped Kaaterskill IPA (Citra-Mosiac-Azacca-Columbus) escorted dank pine and cannabis resin to mild citrus bittering underscored by botanical gin-licked peach, tangerine, cantaloupe and honeydew snips.

Breezy floral citrus-bound Hazy IPA, Duck Camp, placed mild orange-peeled yellow grapefruit and pineapple tanginess plus light pining above honeyed pale malting.

An interesting dark mild variant with oak and maple leaves, Leave It To Be (a collab with Maine’s Bunker Brewing) draped maple syrup upon toasted maple and oak bark, picking up subtle cocoa-dried chestnut, almond and cola conflux.

“Velvety” cocoa nibs-aged chocolate porter, Dark Hollow, let its nutty dark chocolate roast and dry coffee tones reach mossy soy-milked dewiness for a pleasant nightcap.

ALIAS BREW WORKS

United States Brewpubs,

VERNON, NEW JERSEY

Sharing an unwavering love for craft beer, brewmasters Jonathan Fernandez (formerly of Nyack’s Two Villains Brewing) and Tom Troncone (from Franklin, New Jersey’s Muckraker Brewmaker) hooked up to start Alias Brew Works during May 2024. While Fernandez makes what he calls “clean beers,” Troncone specializes in spontaneously fermented sour ales.

Residing at a green shingled garage-doored barnhouse in the Vernon mountainside nestled between upscale Crystal Springs, Mountain Creek and Mineral resorts, Alias’ dual overhead doors lead to a wood top serving station with twenty taps and central TV. Several tables and chairs consume the rest of the cement-floored barroom. Through a side overhead door are the pristinely staged brewtanks.

My wife and I grab bench seats at the wood barreled front deck on a beautiful, seasonally warm All Saints Day, ’24, quaffing all available tapped brews while conversing with Fernandez.

Citric-spiced Cascade hops joined woodsy Simcoe hops for West Coast IPA-styled pale ale, Scooter, meshing orange, pineapple, mango, grapefruit and white peach tanginess with lemony yellow grapefruit bittering as green tea-backed fresh cut grassiness stays mildly astringent.

Soft-toned triple IPA, Beggars Tomb, retained tropical Citra-Mosaic hop sunshine above mild flaked oats cushioning its peachy pineapple tang, subtle yellow grapefruit-peeled orange rind bittering and light floral daubs.

Similarly vibrant dry-hopped hazy IPA, Its Time, combined New Zealand-hopped guava and green grape souring with Citra-Mosaic-hopped lemony yellow grapefruit bittering and tangy peach, pineapple and orange peel sweetness plus subtle floral perfuming above oated wheat creaming, picking up hard-candied tartness.

Fizzy lemon zest, candied pineapple, tangy peach and white grapefruit settled alongside the light pine needled cannabis resin of briskly tropical, Magical Haze, a heavily oated NEIPA.

Dry “fruited” kolsch, Laughing In The Sun, conditioned on plum, let candied orange-pineapple fruiting and lemon-rotted Noble hop herbage deplete its plum scrum over a delicate wheated pilsner base.

Stylishly richer schwarzbier, Darkness Consumes You (2024), a ‘black kolsch,’ placed fluffily creamed coffee-burnt cocoa powdering alongside debittered black malts and burnt toast remnants, depleting its kolsch-like orange-oiled lemon musk.

Alias’ first so-called ‘wild’ spontaneous saison, Season Of The Devil let dry-hopped Motueka bring salty herbal lemon zesting to lovely lavender, chrysanthemum and daisy florality above bready pilsner malting.

Black chocolate syrup draped toasted coconut sweetness and wintry cinnamon-sticked cardamom, thyme and nutmeg spicing for rich stout, Coconut Days, leaving tertiary anise, toffee and hazelnut snips.

Ceylon cinnamon sticks enhanced the gingerbread theme enlightening Christmastime nightcap, Hostile Gingerbread Takeover, scattering sun-dried clove, nutmeg, and allspice seasoning across dark cherry, sugarplum and fig nuances.

LAST MINUTE BREWING

United States Brewpubs,

SCOTT, PENNSYLVANIA

10 minutes from Scranton at the hilly agrarian town of Scott in peaceful Lackawanna County, LAST MINUTE BREWING began operations in 2020. Inside a tan aluminum shed-like garage, the overhead-doored nano pub serves classic contemporary brews from its crystal clean silver kettles.

Last Minute’s porcelain floor leads to the aluminum-sided wood top bar where twelve draught taps are stationed. I tried six proprietary suds during my seasonably warm late October ’24 Northeast Pennsylvania trip.

Crisp New Zealand-hopped pilsner, Painted Window, let its IPA-fruited gooseberry, guava and papaya tropicalia gain spritzy lemony grapefruit salting.

Another NEIPA-inspired moderation, Towering Gaze Haze, a hazy pale ale, placed dry lemony grapefruit bittering across mandarin orange and strawberry rhubarb tartness (utilizing Motueka and Strata hops).

Dry grassy-hopped Cream Ale seeped lemon rot into skunked lagered malt in fine stylistic fashion.

Mild witbier, Gotta Go Wit It, brought its subtle blood orange puree adjunct to mild Cascade-hopped lemony yellow grapefruit sunshine. In the midst, mild orange and lemon peel bittering contrasts delicate coriander spicing.

Dry NEIPA, Don’t Watch It, let its lemon zest sprinkle salted yellow grapefruit, guava, gooseberry and mandarin orange tropicalia atop lightly acidic oaken vanilla tannins.

Dark-roast coffee frontage and mild dark chocolate backup fortified creamy Pendulum Stout, a cocoa nibs-laden full body with dark-roast hop char.

GROOVE BREWING

United States Brewpubs,

SCRANTON, PENNSYLVANIA

Residing at a white stucco garage catty-cornered into a hilly residential neighborhood, GROOVE BREWING opened its black overhead doors for business January 2023 (after operating out of a former dentist office since 2020). Scranton’s first brewpub, Groove’s smooth nano brews have captivated Northeast Pennsylvania.

Brewmeister Ed Generose crafts delightful one-off batches of stylishly varied suds plus two flagships, Steamtown Gold Lager, and Brooks Drift Wheat Ale. Alongside Generose, co-owners Joe and Shannon Bonacci strive to gain an imprint on Scranton’s redevelopment, prosperity and beer culture.

The red cement-floored, white-walled interior features an eight-seat Formica top bar, several four-seat tables, a couch, black-ceilinged exposed pipes and a spacious staged backroom for private parties. Windowed brew tanks carry the liquid load.

Our first stop sojourning to Scranton late October ’24, my wife and I slurped all available 5-ounce brews and took home a few reviewed in Beer Index.

Dry German-styled pilsner, Garden Party ’24, let dewy honey drip into subtle lemon adjunct and moist orange tartness.

A richer Vienna malted marzen, Groovefest, plied honeyed red-orange fruiting to leafy green hop resin, dark floral mustiness and musky mineral graining. 

Spry kettle-soured Key Lime Pie caressed its pie-crusted key lime tartness with lime-peeled gooseberry, guava and green grape souring as well as lemon meringue piquancy, parched limestone chalking and minty ginger snips over honeyed Graham Cracker base.

Dry pumpkin pureed spicing embedded semi-sweet dark chocolate and confectionery marshmallow fluff for Marshmallow Pumpkin Porter, gaining resonant vanilla bean influence as latent anise spicing coats pumpkin pied cinnamon, ginger and nutmeg aspect.

One of the best American smoked lagers, Chimney Man Rauchbier may lack the brash cured meat goodness of Germany’s Aecht and Bamberger, but its scaled-back smoked salami, bacon fat and pastrami banter retained a sizable Scotch-licked cocoa malting.    

Easygoing java-influenced Belgian blonde, Morning Joe, spread creamy milk-sugared coffee atop cellared Belgian yeast funk as restive lemon zesting fizzled. Supreme breakfast fodder.  

HOG ISLAND BEER COMPANY

United States Brewpubs,

ORLEANS, MASSACHUSETTS

Coming to life one year after nearby Devil’s Purse, Orleans-based HOG ISLAND BEER COMPANY (with a second newer white-housed Wellfleet location) has created winningly familiar stylistic fare since 2016. Once the local lockup, the historic haunt became Old Jailhouse Tavern before turning into a microbrewery.

Inside a gray shingled cement-floored domicile with sidled silver silo, Hog Island’s large interior includes a two-toned pine top bar, decorative back-walled Winnebago RV with windows and tires, small stage area, several wood tables and chairs, stooled metal tables and white tile ceiling. Brew tanks are to the left. A large umbrella-strewn deck provides outdoor seating.

The right side tap handles below the centralized TV serve proprietary beers ranging from mostly easygoing, slightly mainstream fodder to a seaweed-induced dark ale. Mixed drinks, flatbread pizzas, sandwiches and desserts were also available as my wife and I visited on a bustling Saturday afternoon, September ’24.

Brisk floral-perfumed citrus grazed maize-dried grain rusticity and sweet corn sugaring for Four Reels Pilsner, leaving dank hop astringency on the backend.

Spritzy lemon zest sparked Summer Ale, a moderately hop-embittered light body with mild herbal spicing.

Sourdough breading sashayed thru White Shark Wheat Ale, receiving a light raw-honeyed musk as well as latent corn sugaring.

Flagship Outermost IPA let sunny lemony grapefruit bittering pick up mild spicing to contrast the dry wood finish of this perfectly centrist piney citric West Coast variety.

Sweet dewy peat and mild tobacco crisping engaged Ack Irish Red Ale, gaining lemon-rotted desiccated orange musk.

Dry Chatham Kelp Stout utilized briny oyster-shelled kelp seaweed to contrast caramel-burnt dark chocolate and nutty coffee roast.

DEVIL’S PURSE BREWING COMPANY

United States Brewpubs,

SOUTH DENNIS, MASSACHUSETTS

Beginning its journey in 2015, South Dennis-based DEVIL’S PURSE BREWING COMPANY crafts slightly offbeat stylistic and mostly easygoing soft-watered brews. Named after an indigenous Cape Cod shark egg, Devil’s Purse came to fruition when local homebrewer Mike Segerson decided to craft a few diversified Euro style brews.   

Inside a garage-like brick warehouse, the standing room only interior of Devil’s Purse has the feel of a blue collar pub with its cement floor, aluminum overhead doors and general rustic appeal. A benched patio with green turf provides outside seating.

My wife and I visited late September ’24 before heading north to Truro for body surfing. After enjoying six rangy brews around lunchtime, we took home Stonehorse Citra IPA and Pollock Rip IPA (both reviewed in Beer Index).

Soft-toned Wellfleets Rice Lager brought sake-like rice wining to briny oyster minerality, gaining mild lemon limed yuzu tartness and spritzy champagne sparkle above maize-dried white breading.

Geman Hallertau hops allow lemony green grape tannins to intensify mildly effervescent Devil’s Purse flagship, Handline Kolsch, attaching spicy citrus zesting to fresh-cut grassiness over lightly buttered French breaded Weyermann malt dryness.

Minty shiso leaf minting lightly grazed pureed raspberry and blackberry tartness atop delicate rice and oats flaked pilsner malting for Shiso Berry Ale, picking up strawberry rhubarb pie, sparkling rose, guava and boysenberry illusions.

Waxy tropical fruiting guided Floating Neutral IPA, regaling zestful lemony grapefruit bittering, brisk orange peel sweetness and sour guava salting as light pine resin drifted into crystal pale malt sugaring.

Milk-sugared coffee and dark chocolate fronted Powder Hole Porter, relegating its creamy caramel center.

Briny oyster shelled musk infiltrated the light-roast coffee and bittersweet dark chocolate syruping of Intertidal Oyster Stout, leaving dried cocoa, espresso and walnut remnants.  

BARNSTABLE BREWING

United States Brewpubs,

BARNSTABLE, MASSACHUSETTS

Inside the village of Hyannis at the town of Barnstable, family-owned BARNSTABLE BREWING opened September ’17. Hidden away in a residential Cape Cod neighborhood, the cornflower blue shingled pub features a marble granite top bar with corrugated aluminum siding, two draught boards with twelve taps, rustic white walls and wood floors, low exposed pipes and two centralized TV’s.

A silver silo out back leads patrons to the Adirondack-chaired wood covered deck and a plank-wooded aquamarine enclosure with beautiful painted ocean design. Specializing in a wide range of approachable brews, my wife drank the blueberry ale while I sunk eleven five-ounce offerings on our September ’24 Cape Cod trip.

Dandy summertime light body, Blueberry Ale, let its sweetly sour blueberry spritz pick up phenol floral-spiced hop astringency over honeyed wheat.

Traditional helles light lager, Cape Crusher, prodded raw honeyed orange oiling and dank lemon musk with corn-dried biscuity malts.

Peaty Irish yeast provided mossy earthiness for lightly creamed Irish Blonde, a spiffy pilsner malted moderation with mild citrus spicing.

Interestingly offbeat saison, Spiced Resverie, placed tart lemon meringue piquancy, orange-peeled coriander spicing and buttery Chardonnay wining across black peppered sage and saffron, leaving its stylish barnyard rusticity way in the fruit soured back end.

Sharp brown-sugared cinnamon, nutmeg and allspice seasoning got sprinkled with vanilla-daubed waffle cone sugaring and wispy floral perfuming for busy autumnal Wobbly Jack Pumpkin Ale, regaling rich pumpkin pie essence.

Caramelized rye saturated Bock This Way, a spirited maibock with dry bourbon whiskey tones, oaken vanilla tartness and recessive cocoa powdering.

Flagship Imperial IPA, Jesuit Juice, evenly spread zesty lemon, grapefruit, navel orange and peach zing atop sugary pale malts as tertiary cantaloupe, guava and papaya whims waver.

Waxy fruited New England IPA, Two Jesuits Walk Into A Brewery, allowed mild yellow grapefruit-peeled orange bittering and sour guava-passionfruit-gooseberry tartness to reach buttery pale malts.

Dark-roast coffee and black chocolate bittering stayed upfront for rich mocha porter, Portah, hiding black grape, black cherry and fig subtleties near its burnt caramel bottom.

As for sweetened up variant, Coconut Portah, toasted coconut and honeyed Graham Cracker picked up distant chestnut-almond conflux above brown chocolate base.

Nitro version of Here’s The Keys Barleywine retained toasted caramel sweetness for rum raisin, stewed prune and dried plum.

OAK BAY BREWERY

United States Brewpubs,

A hidden gem on Main Street in downtown Hyannis, family owned and operated OAK BAY BREWERY opened its doors, Memorial Day 2024. A black awning with white Oak Bay lettering welcomes patrons to the harmonious bungalow-like nanobrewery. Nestled amongst thrift shops, boutiques and music stores, this alleyway pub features a cozy pergola-topped courtyard with plastic furnishings to go alongside its tiny oak-lacquered barroom (with four-seat table, stark wood floor and white ceiling).

Oak Bay’s silver stainless steel tanks feed directly into the draught lines and a small pub food menu suffices. My wife and I settled in on a warm September afternoon ’24 to sample four brisk golden hued offerings.

An interesting witbier variant, Marlo Whit, united salty mango, sweet peach, Chinese plum, kumquat and kiwi tropicalia with stylishly sweet orange-peeled coriander spicing above its honeyed pale wheat bottom.

Made with phenol fruited Omega yeast ale, Irish Blonde Ale, NormAle, draped barley-flaked pale malt buttering atop dewy peat, mild herbage and raw-honeyed orange oil.

Soft-toned New England IPA, El Zapparado, let raw-honeyed oated wheat creaming seep thru subtle mandarin orange, white grapefruit, white peach, guava and cherry seduction.  

Spirited West Coast IPA, Rooks, laced its floral yellow grapefruit and orange peel tang with sour passionfruit, sweet apricot and red apple goodness in a lightly lacquered wood setting given spicy caramel malting.