Up-front lemony orange rind repose, brisk floral hop resonation, and biscuit-y wheat sweetness settle to tart apple goodness. Back-throated piney peppercorn restraint allows earthy barnyard and vegetal notes to fill acrid dry oak void. On tap at Cape Cod’s Di Palma Italian Restuarant, spicy orange-yellow-red fruiting and nut-tinged caramel malting mired by astringent hop splotch.