Lacquered mango tang maintains intensity while blood orange-peeled lemon zest and Peach chi-chi cocktail sugaring brighten its fruity spritz above honeyed Graham Cracker wheat malts. Syrupy peach juicing absorbs sweet mango theme before tertiary red cherry, papaya, tangerine and pineapple illusions pick up floral-daubed clove spicing underscored by Blue Moon’s contagious Belgian-derived proprietary yeast.
Honey-glazed apricot lacquering picks up sweet cardamom spicing above baked bread spine of stylishly hybridized witbier. Tangy apricot continuance gains zesty orange peel briskness as well as ancillary peach, nectarine, clementine, mango and bosc pear tones. Proprietary herbal fruited Belgian yeast strain utilized well.
Lively lemony yellow grapefruit tang gains sweet orange peel resonance, spry floral spicing and herbal lemongrass respite, but minor alkaline-like aspirin chalking drifts inside the midst. Tertiary mango, pineapple and tangerine fruiting and polite coriander seasoning brush against doughy white wheat spine.
Pleasing decaf coffee roast tops dried cocoa subsidy and sugared oats base. Sharp hop char contrasts cappuccino-laden caramel, vanilla and milked espresso sweetness below the thin surface. Phenol acridity lowers overall impact.
Sweet coriander-spiced peach tartness fades as lemony hops turn phenol. Proprietary Blue Moon yeast supplies herbal citric rusticity to artificial peach flavoring and dried fig-apricot conflux.
Wavering wintry spicing (cinnamon-nutmeg-allspice) dissipates and molasses-sugared gingerbread theme loses luster as toasted amber ale base falters. In the recess, phenol prune, raisin and fig illusions reside.
