Category Archives: United States Brewpubs

EMPORIUM FARM BREWERY

United States Brewpubs,

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RENSSELAER, NEW YORK

Inside a small mini-mall, savvy craft brewer, Roger Savoy, creates a goodly amount of finely attuned Brit Isle-styled brews for Rensselaer’s EMPORIUM FARM BREWERY. A small nano operation soon able to expand within its mall-bound confines, Emporium started as a homebrewing and winemaking store.

Featuring three windowed tables and a pristinely yellow-pined 20-stool L-shaped serving station, the low-ceilinged one room setting resembles a family kitchen more than a genuinely reliable brewpub.

Opened August ’18, the casually intimate farm brewery endears its local community with low key elegance. On my Friday evening visit in late March ’19, I sampled eight well-defined brews.

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Dewy peat malts, earthen leafy hops and truffle-like fungi guided many of these British-styled offerings, especially Wet-Hopped Harvest Ale, rye-spiced moderation with wispy apricot and fig nuances.

Mossy ESB also stayed dewy-soft and fungi-sidled, bringing a creamy cereal grained malt resilience to the fore.

Light and fluffy 80 Shilling Scottish Ale generated mild wood smoked pleasantries for raw-honeyed rye malts and mossy hop resin.

Dry earthen herbage seeped into proper English IPA, inducing a dried-fruited spicing out of the midst.

Going on hiatus from the Brit stylings, easygoing West Coast Session IPA brought desiccated grapefruit, tangerine and orange tones to wet-wooded Chinook hops and vegetal cucumber earthiness.

The other hop-centric Americanized brew, orange-dried Hoppy Amber let resinous hop oils lubricate its dry pale malt graining.

Chalky chocolate malts gained a scorched earth hop char for Chocolate Oatmeal Stout, a dryer black malted take on an oats-sugared dark ale.

My personal favourite, debonair Christmastime nightcap, Holiday Winter Warmer, blended brown-sugared Mexican chocolate with nutmeg holiday seasoning, sweet orange peel zest, fern-like evergreen minting and tingly cinnamon-cumin-clove spicing.

emporiumfarmbrewery.com

BROKEN COMPASS BREWING COMPANY

United States Brewpubs,

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BRECKENRIDGE, COLORADO

At the foothills of Breckenridge in the quaint tan-hued Quandry Center mini mall, BROKEN COMPASS BREWING COMPANY was founded in 2014. Serving wide-ranging homemade brews with lots of cool flavor designs and profile depth, this unassuming pub will please a varied array of brewhounds.

At the front-windowed TV, several rock videos play while I venture towards the eighteen-seat, L-shaped, white pine bar on a cold March ’19 evening. Railroad tie wood and corrugated aluminum furnish the casual one-room outpost. Four community tables provide extra seating and a colorful black-boarded menu offers today’s selections. Dried hops hang from the wood trellis bar top and a few Broken Compass insignias fill the walls. In the rear, large silver brew tanks provide the sassy suds.

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For starters, musky oats-dried lightweight, Czech Pilsner, brought spritzy lemon rot to biscuity pilsner malting.

Lemon-sugared ginger leaf guided Ginger Pale Ale as herbal ginger-rooted black tea dryness countered its sweet frontage.

Dewy peat mustiness seeped into caramel-spiced apple skin and brown pear for stylish moderation, Irish Red Ale. Its lovely barrel-aged version retained subtle bourbon-whiskey sweetness, subdued apple-bruised pear syruping and mild peaty dewiness to infiltrate its brown-sugared caramel spicing.

Mildly rye-spiced Red Hop Rye-Demption had a fig-dried granola likeness and tamped-down hop bittering.

Rummy Grand Marnier-like Scottish Wee Heavy went beyond its stylish intentions as bruised orange, caramelized raisin, apricot and cantaloupe cut across its dewy meadow.

Easygoing Azacca Smash IPA placed mango-skinned lemon zest and mandarin orange tartness alongside grassy hop astringency, relegating its dry pale malt spine.

Evergreen-fresh Snow Blind Double IPA let pineapple-juiced grapefruit, orange and tangerine tanginess receive honeyed floral sweetness and mild herbal nuances.

Hybridized peach liqueur barrel-aged Belgian Strong Ale received mildly sour green grape acidity to contrast its peachy sweetness.

Blackberry pureed Nitro Blackberry gained medicinal cherry coughdrop syruping to graze wispy blueberry-boysenberry tartness above peaty earthniess.

Though mellow on the tongue, daring Chili Pepper Pale Ale connected green chili, cerrano, pablano and habanero peppering to dry pale malts, leaving only a light burn.

Dry Tall Ship Foreign Export Stout let raw molasses drip into dark chocolate and dark-roast coffee tones above earthen nuttiness.

Mallomar bar-like Coconut Porter brought chocolate-coated marshmallow sweetness to toasted coconut sugaring, picking up latent almond, pecan and hazelnut illusions.

Aged for one year in bourbon barrels, Imperial Bourbon Brown Ale loaded creamy vanilla sweetness cocoa upon coconut-toasted macadamia, almond and pecan illusions.

www.brokencompassbrewing.com

ANGRY JAMES BREWERY

United States Brewpubs,

SILVERTHORNE, COLORADO

At the foothills of Silverthorne inside a reasonably large freestanding building a mere three miles west of Bakers Brewery, highly respected ANGRY JAMES BREWERY opened for biz January 26, 2018. Residing in the nondescript semi-industrial area just off Route 70, this glorified cafe features modern wood-designed furnishings, a 12-seat concrete-lacquered bar and enclosed side deck with gas fire pit.

The partnered Cultivate Kitchen serves a limited smattering of  ‘off beet local eats’ from veggie lovers plates to bison chili dogs to complement the delightful homemade suds crafted by entrepreneurial couple  AJ and Darcy Brinckerhoff.  Two electronic blackboards list the beers currently on hand and two TV’s keep sports fans at bay.

My wife and I plus long-time friend Dennis take seats at one of the community tables near the side-decked overhead door to consume all ten brews on hand this sunny March ’19 afternoon.

Easygoing sugary pale-malted opener, Jake’s Pils, gained a musky wet-grained herbal hop pungency to contrast its caramelized lager yeast setting.

Just a tad beyond typical German pale ale styling, efficiently light-bodied Bavarian Blonde utilized gooseberry-soured, tangerine-sweetened Mandarina hops to engage its dry cereal-grained bottom.

Candi-sugared Belgian blonde, Pali Wog Pale Ale, stayed dryer than stylistically expected as herbaceous white-peppered spicing saddled lemon meringue tartness, lemon rind bittering and lemon-candied sugaring, gaining tertiary banana, peach and green apple illusions as well as possible sage-thyme passages.

Sour lemon-drop candy draped phenol banana-clove soaping above creamed wheat flouring of moderate Alpen Weisse, a dryer stylistic take on a German-styled hefeweizen.

Dry Imperial Red Ale, The Emperor’s Red Robe, sufficed with its dewy moss sweetness contrasting resinous pine tones alongside sweet orange-spiced grape juicing before mild sarsaparilla bark adds tea-like residue.

Straight-ahead Terrifica Double IPA brought tangy citrus spicing to mild piney juniper bittering and sticky pine resin.

Briskly vibrant grapefruit-peeled orange juicing enlivened Tricentric IPA, bringing light caramel spicing to the fore as spritzy lemon, tangerine and tangelo undertones flutter.

Sinewy honeyed Scotch malts and dewy rye breading inundated Norwegian Farmhouse, an offbeat saison with mild green grape esters and orange-lemon liqueur enticement gaining a briny vodka snip.

Creamily soft-toned Two Tone Footer Stout – Nitro let cinnamon-toasted coconut sweetness and dark chocolate malting rub up against Graham Cracker-like wheat sugaring, changing the complexion of the richer, carbonated, coffee beaned Two Tone Footer.

At nearby competitor Bakers Brewery, sipped serene wheat wine, Gin-U-Wine, a unique ginger-spiced hybrid with mild juniper berry bittering skewing its lemon-peeled grains of paradise tartness and pine-needled lavender and rosehips illusions.

angryjamesbrewing.com

VAIL BREWING COMPANY

United States Brewpubs,

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VAIL, COLORADO

Right off Route 70 at a nondescript maroon-paneled mini-mall in the ski-bound town bearing its name, VAIL BREWING COMPANY opened its doors during 2014. Next door to a marijuana dispensary, this glorified cement-floored barn house features a small metal-furnished patio, garage-like overhead door, and L-shaped laminated wood bar.

Right side brew tanks serve a continuously changing beer selection, including a smattering of one-offs, seasonals, hybrids and wondrous India Pale Ales. Edison lights hover above the bar stools and the left-walled tie rod design adds serene Rocky Mountain rusticity. A sofa and chairs are arranged near the brick hearth and several community tables fill out the expansive one-room space.

After snowmobiling up a fabulous Vail-Breckenridge trail, my wife and I and friend Dennis stopped in for a few samplers. Each brew available this beautiful March ’19 afternoon had a completely accessible, easygoing temperament.Image result for vail brewing company

Crisply clean light-bodied opener, Crystal Lite Kolsch, let sour lemon-candied tartness pick up peaty compost moisture, maize-dried pilsner malting and cucumber watered freshness.

Lemony floral-daubed Pete’s Stash Pale Ale caressed dried pale malt spicing with grassy hop astringency with sheer lucidity.

Tart light-bodied Raspberry Blonde let washed-out raspberry compost override mild fennel-rhubarb influence and soapy wheat-honeyed base.

Sharp woody hop bittering consumed dry ‘mellow citrus’ moderation, Hot Mess Blonde, leaving vegetal herbage in the distance.

Lemony cranberry, raspberry and blackberry tartness gained vinous green grape tannins for Jam Session Sour, where lightly salted oaken cherry dryness aided the mouth-puckering acidic sourness.

As for the amazingly varied IPA’s, brisk champagne yeast-affected Simultaneous Release Hazy Brut IPA brought Muscat grape tannins and grapefruit rind souring to barley-floured milled graining.

Similarly stylized Mosaic Brut IPA upped the champagne sparkle for its mandarin orange, yellow grapefruit and gooseberry tartness, gaining a slight metallic sheen.

Dry tropical hybrid, Deck Daze Wheat Ale with Passionfruit got infused with white tea herbage, picking up mild floral-perfumed sweetness to contrast its spritzy lemon-soured passionfruit tartness.

Vail’s year-round staple, Gore Creek IPA, pitted yellow grapefruit-peeled orange pith bittering plus bark-dried pine tones against less enthusiastic caramelized pale malt sugaring.

On the dark side, velvety Midnight Romance Porter loaded raspberry puree upon dry dark chocolate malts, musty cocoa powdering and dewy grains.

For midday dessert, local Breckenridge whiskey validated dry bourbon mocha-toned Barrel Aged Stout, rallying creamy chocolate resonance past tertiary rum, anise and molasses notions.  

vailbrewingco.com

BAKERS BREWERY

United States Brewpubs,

The Bakers' Brewery - craft beer and food in Silverthorne, CO

SILVERTHORNE, COLORADO

Inside a freestanding blue-and-gold brick edifice just off Route 70, Silverthorne’s BAKERS BREWERY opened March 2015 (and closed a decade hence). Formerly the historic Village Inn, Bakers Brewery’s café-styled dining space at the foothills of the Rocky Mountains offers not only a friendly assortment of beers, but also homemade pub-styled dishes, creative cocktails and freshly baked goods.

Doing a fine job creating a ‘contemporary brewpub experience,’  Bakers Brewery centers around its stellar granite-marbled beetle wood bar (with rusted corrugated tin siding). An open kitchen serves the bistro-like tables and chairs sidling the bar while TV’s line all corners. Semi-private back seating’s available near the 15-barrel brewing system and a small outside patio offers further space.

Working at nearby Dillon Dam for 15 years prior, experienced brew master Corey Forster crafts a full range of popular local faves, everchanging one-offs and infused concoctions. During my relaxing two-hour afternoon perusal, March ’19, I sampled eight of Forster’s delightful potions while looking out at the snow-covered Colorado mountain range.

First up, zestful Cotton Mouth Killer Session IPA laced lemony grapefruit-orange peel bittering with dainty floral herbage above caramelized pale malting.

Next, citrus-spiced dark fruiting engaged Belgian Rebellion Pale Ale, loading fig-apricot-plum niceties alongside lemony orange tanginess and peppery herbal hops atop caramelized rye malting.

Perhaps Bakers’ finest offering, durable Double Diamond Imperial Red Ale brought caramel-spiced honey nut sweetness to tropical citric hop fruiting and tertiary fig-prune notions.

Leathery red wine tannins pervaded Bourbon Barrel Sour Saison, a dry farmhouse ale forwarding vinous bourbon-aged burgundy tones to puckered lemon lime acidity.

Sharply dry Winter Is Coming Imperial Dark Saison placed plum, prune and date illusions beside its spruce-tipped chai tea spicing, picking up caramelized wheat sweetness over time.

Brown-breaded earthen grains consumed spot-on Barking Dog Brown Ale, an English-styled Mild Ale with lightly seared nuttiness and dark cocoa snips pervading brown-sugared molasses malts.

Merrily mocha-infused Tag-Along Sweet Stout allowed rich chocolate, cocoa and coffee tones to engage nutty pecan-almond notions slightly embittered by walnut-charred blackened hop oiling.

Lustrous Sumatra coffee beans detailed lovely French Silk Stout, a creamily mocha-heavy full body with smoky dark chocolate and powdery cocoa undertones gaining mild earth-scorched hop bitterness.

thebakersbrewery.com

WESTBOUND & DOWN BREWING COMPANY

United States Brewpubs,

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IDAHO SPRINGS, COLORADO

Preserving Colorado’s pioneering spirit while showing off sophisticated modern Industrial splendor in the olden Route 70 mill town of Idaho Springs, WESTBOUND & DOWN BREWING COMPANY came to fruition during December ’15.

Becoming Idaho Spring’s second brewpub more than a decade after Tommyknocker hit the scene just down the road, Westbound & Down serve a creative menu of rangy brews (leaning on the IPA side) to go alongside a fabulous pub menu by historic cohabitants, Buffalo Restaurant & Bar.

After passing by the famous wolf man, a locally popular canine rescuer with a leashed wolf, my wife and I enter the pub and grab the Mac & Cheese as well as a tzatziki-sauced falafel sandwich (with sun-dried tomato, roasted peppers and chickpeas).

Connecting the rustic pre-prohibition Old West era to nuevo-designed architecture, Westbound’s prominent left side features a sprawling buffalo stomp wall design, lively buffalo mural and trio of buffalo heads, retaining the entrepreneurial frontier tenor of the Centennial State (see below). An exquisite 1860-built, L-shaped wood bar with 18 tap handles centers a few community tables and a huge couch (with a rear 15-barrel brew system). An antique bronzed tin ceiling also captures the essence of yesteryear.

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Meanwhile, the mod-decked opposing space contains a square peg-wooded central bar (with exposed pipes and wood-paneled floor) serving several contemporary aluminum-wood tables. Multiple TV’s take up all corners of the cozily pristine expanse.

On a cool March ’19 Friday afternoon, general manager Josh Young plays host as I quaff eight samplers and purchase another six homemade brews for outside consumption.

Demure eggshell-headed moderation, Don’t Hassle The Hefe, let stylish banana-clove-bubblegum sweetness receive a tart lemon-soured spritz and dry plantain reminder.

Serene smoked helles lager, Kleine Keller Rauch Party, gently placed applewood-seared peat moss next to crisp pilsner graininess, leaving Band-aid-like astringency at the citric-snipped ‘green malt’ finish.

Dryly Belgian-styled table beer, Soberish Monk, allowed lemon-rotted orange desiccation to prosper alongside tart orange meringue piquancy, peppery herbs, floral flourishes and mild wood-toned Amarillo hop bittering.

Another stylistically sinister Belgian-designed elixir, Vers l’Ouest Tripel, coalesced candi-sugared lemon meringue tartness with black-peppered herbage and tingly pale malt spicing in a soft-toned manner.

On the sour side, bold Hiver Noir Dark Burgundy Sour sought to elevate its oaken Flanders Brown lactic vinegaring with green grape-derived Sauvignon Blanc barrel aging, picking up dry burgundy, oaken cherry and leathery barnyard nuances.

Softer thirsts should seek out mild sour ale alternative, The Curse of Lono Saison, a rustic farmhouse ale given vinous white grape tannins and salty lemon-limed bittering to contrast its sidled red wine sweetness.

Dry Seven Sisters Stout evoked espresso, dark chocolate and black cocoa bitterness contrasted by barley-sweet Maris Otter malts.

Heavenly Absence Bourbon Barrel Imperial Stout brought sweet bourbon licks to syrupy dark chocolate malting and cinnamon-spiced coconut respite.

These were the six take-out crowlers quaffed in Breckenridge the next day:

Conformist Czech-styled lightweight, Den’var Pilsner, maintained brisk corn-husked dryness, peaty wet-grained musk, musty citric-spiced perfuming and herbal Saaz hop rusticity above biscuity pilsner malts. 

Pleasantly centrist Colorado Pale Ale placed easygoing orange-peeled grapefruit rind bittering alongside grassy hop astringency and sweet pale malts.

Easygoing candi-sugared citrus zest serenaded Trappist yeast-derived Belgian Pale Ale, where fig-dried lemon meringue tartness and bittersweet orange peel tanginess reached spicy pale malts.

Spruce-tipped tropical fruiting engaged Hop Blender, providing sunny zestfulness for dank piney hop oiling and earthen grain musk.

Bursting with tangerine goodness, approachable moderation The Other IPA picked up lemony grapefruit zest wrangled by aspirin-like hop astringency above bready pale malts.

Dry-wooded grapefruit rind bittering bum-rushed Double IPA, leaving tangerine, papaya, mango and pineapple tropicalia upon lightly pungent hops and biscuity malts.

westboundanddown.com

BREW PRACTITIONERS

United States Brewpubs,

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FLORENCE, MASSACHUSETTS

In an olden red brick silk factory near the center of town in the Northampton village of Florence, BREW PRACTITIONERS landed in Western Mass during 2016.

A fortuitous trip to Munich beer gardens inspired its friendly proprietors to create ‘classic balanced’ beers stateside at this rustic pipe-exposed high ceiling edifice. An L-shaped wood bar with scrabble-handled draught taps serves a dozen or so generically-named homemade elixirs originating from the caged right side tanks. A cozy picnic-styled patio provides further seating outback.

During my March ’19 sojourn, an electric guitar duo plays on the makeshift side stage while college hoops play on the TV.

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To start, spiced yellow grapefruit sweetness picked up grassy-hopped pale malting and vegetal cucumber watering for light-bodied Blonde Ale.

Orange-dried lemon rot consumed Pale Ale, letting mild herbage spike its dry pale malt spine in simple fashion.

Lemony orange-dried tartness gained sweet pale malting for the equally straightforward Leaf Peeper Pale Ale.

Sweetly cereal-grained Amber Ale draped honey-malted maple molasses onto dusky chestnut, pecan and fig nuances.

Dewy pale malts moistened the citrus-juiced grassy hop astringency of IPA (a.k.a. Yellow Beer), leaving tangy grapefruit, orange and pineapple illusions in its lightly pined wake.

Summery Mellow Yellow New England IPA allowed juicy grapefruit, orange and peach tanginess to upstage its cardboard-bound pale malt sugaring.

Dried fruited rye breading consumed Copper Imperial IPA, reaching its honeyed pale malt spine with a hint of resinous hop pining for contrast.

Legume-dried Brown Ale pitched walnut and Brazil nut oiling against caramel-burnt dark chocolate chalking over earthen pale malts.

Nutty dark chocolate fudging supplied coffee-bound Stout, placing candied molasses walnut sweetness beneath the mocha-dried finish.

Burnt coffee overtones saddled Ebony Maple Irish Stout, an efficient black-malted dry body with chalky cocoa-chocolate residue.

Sugar rush came from citrus-candied soda pop alternative, Pink Lemonade Blonde, a ginger-backed sweetie that turned a tad cloy but probably satiated the kiddies.

brewpractitioners.com

DRUNKEN RABBIT BREWING

United States Brewpubs,

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SOUTH HADLEY, MASSACHUSETTS

Inside a yellow brick building at South Hadley’s Industrial section, DRUNKEN RABBIT BREWING opened its doors during December 2018. Its casual plastic-furnished picnic area and white awning welcome patrons to the L-shaped serving station (with corrugated aluminum frontage). Sprawling community tables sidle the pub.

An overhead garage door leads to the right side silver brew tanks. One large TV and a few dartboards fill out the back stage next to loungey couches at the peach-hued back wall.

During my one-hour stopover, March 2019, sank nine draught beers with wife. While some stayed within stylish boundaries, others experimented a bit with fine results.

Dry-bodied Happy Daze Kolsch brought sour lemon rot to musky compost earthiness and sparkling champagne notions, staying stylistically in line unlike its pear-juiced counterpart.

Off-the-beaten-track Pear-Fect Storm Kolsch allowed vinous Hallertau-hopped green grape tannins to influence its dry cider spell, mild pear-juiced sweetness and dainty rose pedal adjunct.

Mild straw-hazed Love Me Two Times Pale Ale saddled its yellow grapefruit zestiness, mandarin orange tang, tart lemon piquancy and resinous pine hops with dewy pale malts.

Placing sweet orange peel zest alongside Belgian candi-sugared cinnamon spicing, stylish amber ale departure Chill The Fuck Out soon drifted off into orange-candied tartness.

Mildly soured pale ale, Peach Cobbler, let lactic-sugared peach and cranberry pulp pick up mild lime salting as subtle sparkling champagne serenity and modest lemony grapefruit bittering ascended.

Citrus-honeyed Chasing Chickenz New England IPA stayed zestfully clean as moderately embittered yellow grapefruit resilience and tangy orange juicing edged up against relegated piney hops.

Murkily beige-yellowed Greenwood New England IPA lets its citric Mosaic hop brightness sink into sticky pine resin, dry wood tones and clay hops, leaving up-front tangerine tanginess to outsize latent lemon-peeled orange rind bittering.

Venturing outside the box just a smidge, tartly Citra-hopped The Pink One IPA utilized pink guava pulp to add a sour edge to honey-malted grapefruit-orange piquancy.

Like a Black Forest cake, Happy Ending Stout loaded lactic milk-sugared dark chocolate malting on raspy dried-fruited dark cherry and blackberry puree.

www.rabbit.beer

VANISHED VALLEY BREWING COMPANY

United States Brewpubs,

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LUDLOW, MASSACHUSETTS

Right after Iron Duke Brewing opened for business in Ludlow, another distinguished player came to fruition during late 2017. Inside a homey maroon-paneled shed at the olden Ludlow mills, VANISHED VALLEY BREWING COMPANY exists strictly as a small-batch nanobrewery selling kegs, cans and bottles for outside consumption. Samples of all four current brews were provided free of charge on my March ’19 stopover.

“Classic American pale ale,” Take Flight, retained a soft-toned mouthfeel as tart lemony grapefruit juicing and spicy herbal snips reached the cereal-grained pale malt bottom.

Dazzlingly sharp-toned Peaches And Juniper Berry Milkshake IPA, an orange-hazed New England-styled sureshot, mingled briskly pined grapefruit-peeled orange rind bittering, botanical juniper berry pining and sour yogurt milkiness with syrupy vanilla-creamed cling peach sweetness in a swell manner. Subsidiary pineapple-juiced maraschino cherry tang and honeyed whiskey backdraft increase greatness.

Excellent Lost Town Milk Stout stuffed creamy cocoa nibs and Madagascar vanilla beans atop sugary oats, picking up hop-charred walnut bittering and ashen charcoal remnants for contrast.

Its offshoot derivative, Lost Town Stout with Chipotle Peppers, loaded creamy black chocolate syrup onto mellow cocoa-dried chipotle heat, lessening the bittersweet vanilla influence.

Look for Vanished Valley to expand beyond its restrictive bounds in the time to come.

www.vanishedvalley.com

IRON DUKE BREWING

United States Brewpubs,

Image result for iron duke brewing ludlow Image result for iron duke brewing ludlow

LUDLOW, MASSACHUSETTS

Part of Ludlow’s historic clock-towered old factory mill since 2014, IRON DUKE BREWING lives by the handy blue collar ethos “a celebration of hard work.” Reigning supreme along the Chicopee River, these friendly zymurgists have created a charmingly rustic topnotch garage-like nano brewery delivering well-defined hand-crafted beers.

Taking a ramp to the entrance, Iron Duke’s spacious high ceiling interior includes a wood-lacquered L-shaped bar servicing scattered seating towards the windowed brew tanks. A huge Styrofoam footprint along the red bricked bar wall serves as Iron Duke’s emblem.

There are olden beer trays and proprietary beer mugs above the fourteen copper draught handles at the bar plus a hanging TV nearby for sports fans.

My wife and I settle in on a Saturday night March ’19 to sample a few draughts.

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There were five flagship beers Iron Duke currently had on tap.

First up, politely creamed prohibition-era Kentucky Common Ale, The Common, left lemon spritz upon maize-flaked rye malts and grassy hop astringency in a soft-toned manner.

Dry rye malts infiltrated tangy grapefruit-orange-soured Dead Nuts Rye IPA, leaving mildly bitter piney hop resin at the sunny citrus finish.

Relying on a ‘bigger, bolder hop and malt punch’ than Dead Nuts, Stud Finder Imperial IPA launched tropical Topaz-hopped lychee fruiting, sharp grapefruit juicing and dusty floral herbage upon resinous pine wisps above candied caramel malts.

As for the two flagship dark ales, dark-roast ground coffee summoned dry Irish Porter, Baby-Maker, leaving brown-sugared molasses oats to sweeten its cocoa-powdered black malting.

And dry breakfast stout, Sinker, brought black-malted hop char bittering to Blackstrap molasses sinew above a seared oats base.

I also quaffed another six brews while the taproom filled up with local denizens.

Dewy moderate-bodied Irish Red Ale, Murph, brought dried fig, cold-brewed coffee and minimal caramel spicing to its mossy earthen bottom.

Brisk orange-hazed New England-styled IPA, 4 A.M., brought sharp grapefruit-peeled orange rind bittering to tart lemon-limed souring and sweet mango-pineapple-papaya tropicalia above peaty pale malts.

Bitter walnut-charred dark chocolate chalking contrasted hazelnut-glazed toffee sweetness for fairly rich Brown Ale, Putts Bridge.

Adventurous 7-Up/ ginger ale knockoff, Ginger Kerfuffle Pineapple Ginger Sour Ale, sprinkled sea salt upon lemonade-sugared pineapple juicing (leaving a latent alcohol kick).

Subtly bourbon-soaked vanilla bean sweetness picked up raw-honeyed bittering for hybridized amber ale, Generosity.

Best bet: heavenly 3rd anniversary celebrator, 156 Barrel Aged Nitro, an Alaskan Imperial Porter, spread exquisite bourbon vanilla sweetness across whiskey-dried mocha, toasted coconut and marshmallow illusions.

Image result for iron duke 208 imperial pale lager4 A.M. - Iron Duke Brewing - Untappd

Before heading out, bought bottle of bourbon barrel-aged Iron Duke 208 Imperial Pale Lager. Its IPA-like piney citrus bittering soaked into whiskey-dried bourbon boozing, picking up a lingered alcohol burn. Honeyed lager yeast sweetens the midst alongside wavered red grape, red apple and pineapple snips.

www.irondukebrewing.com

HIGH HORSE

Beers A-Z, United States Brewpubs,

Amherst's High Horse running out of time to fix food-handling issues

AMHERST, MASSACHUSETTS

In a red brick professional building in the center of Amherst, HIGH HORSE began slinging suds for the UMass crowd back in January ’12. A closed-in benched porch welcomes patrons to the pub’s three-staged interior.

To the right side, a spacious tile-floored main area with twenty-stooled J-shaped wood bar features quaint windowed seating, a TV for sports addicts and brew tanks towards the front.

Edison lights and café tables don the cement-floored midsection and the broken-up left space offers creatively designed intimacy. Interesting modern paintings cover many walls.

On my Sunday brunch stopover, March ’19, had the omelet and French Toast alongside the only remaining house brew currently leftover from the soon-to-be disposed brew tanks.

Utilizing wild saison yeast for its mellow Chardonnay-barreled sour ale template, Le Bang Bang brought salty lemon-limed acidity to vinous green grape tannins and tart crabapple piquancy.

High Horse will have its new brewing equipment readied by springtime. There will be at least four offerings to start.

highhorseamherst.com

FORT HILL BREWERY

United States Brewpubs,

EASTHAMPTON, MASSACHUSETTS

Inside a cavernous maroon-paneled, stone-walled farmhouse with twin grain silos at the back patio deck, FORT HILL BREWERY opened in 2014. Its natural yellow pine furnishings, A-framed Crawford ceiling and tree-cut bar top bring a natural bucolic warmth to this large countryside pub.

Entering from the cozy front deck, the 15-seat L-shaped bar features 20-plus taps and to the left is a small stage area for local bands. A Barnes Aquifier System is used for the crisp underground well water.

Leaning heavy on the India Pale Ales and bringing European tradition to its lager-pilsners, Foot Hills does a great job getting the most out of each stylistic brew.

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Straightforward Czech-styled Hera Pils let light grain malt sweetness slip inside herbal grassy hop astringency in a pleasantly easygoing manner.

Delicate Saaz hop herbal musk and earthen grain dew soaked Branch Manager Pilsner, a dry German-styled moderation.

Mildly creamed hefeweizen, Vice Beer, gathered banana-clove-bubblegum sweetness for its honeyed Graham Cracker wheat sugaring and tart lemon spritz.

Dried fruit spicing ensconced Love Thy Neighbor Dopplebock, as fig-sugared prune, plum and raisin illusions rode alongside desiccated orange tartness over light Vienna malting.

Easygoing Farmers Fresh Session IPA gave its crisply clean lemony grapefruit tang a light vanilla-creamed crystal malting that sweetened above grassy herbal hop restraint.

Juicy yellow grapefruit tanginess dominated brisk summertime moderation, G-Fresh Grapefruit IPA, staying mellow as mandarin orange, clementine and lemon meringue wisps gather below.

Zesty lemony grapefruit and dry wood-toned pale malts headed Fresh Pick New England IPA, a clean-watered moderate-medium body utilizing Simcoe-Mosaic-Citra hops to gain dainty orange, peach, pineapple and tangerine illusions to push forward its sunny grapefruit thrust.

Another grapefruit-empowered Imperial IPA, Jigsaw Jazz, let dry-hopped Citra juicing break out zesty grapefruit rind, pith and peel bittering complemented by lemony mandarin orange, tangerine and tangelo illusions.

Lively lemon licks brightened spritzy Checkmate Chuck Imperial IPA, picking up mild lychee, white grape and honeydew nips to offset its subtle grassy-hopped resinous pine bittering.

Refreshingly sea-salted gose, The Pianist, gained lightly acidic lime peel bittering and sour lemon briskness and will please wild ale fans. 

Dark chocolate and iced coffee fronted delicately oak-aged Bill The Butcher Imperial Stout, a surprisingly dry departure with earthen dew mustiness and soured wort graining leveling off the mocha expectancy.

Cocoa-enriched Tim’s Udderly Milk Stout plied dark chocolate syruping to mildly spiced dried fruiting, leaving light-roast coffee, molasses, toffee and hazelnut illusions in its wake.

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