Luxurious bourbon vanilla sweetness joins dry whiskey-rye barrel aging in fudgy dark chocolate setting that’s smoother than rich. Wood-burnt hop char bittering secures dewy whiskey bent as tertiary brandy, port and anise illusions flutter.
Tag Archives: BONESAW BREWING
BONESAW LE PETIT DEMON BELGIAN STYLE BLONDE
On tap at Kitchen & Beer Bar, smoothly off-dry Belgian pale ale lets slightly sour lemon musk contrast gentle banana-clove sweetness and tart plantain-guava-gooseberry subtleties.
BONESAW PEACH HEARTS
On tap at Hoover’s Tavern, spritzy lemon-soured peach puree pucker seeps thru phenolic Madagascar vanilla bean tannins. Lactic peaches ‘n cream tartness revealed at finish.
BONESAW DUM DUMZ
On tap at Hoover’s Tavern, lactic lollipop-inspired Imperial IPA never fully blossoms as murky tropical fruiting and oaken Madagascar vanilla adjunct become waxy. Candied orange, mango, tangerine and pineapple tang seems congested. Dank pine resin and light herbal hop bittering flutter.
BONESAW ALL BLACKED OUT OATMEAL STOUT
On tap at Hoover’s Tavern, “sultry” smooth oatmeal stout allows creamy espresso-licked cacao beaned nuttiness to stay above hop-charred molasses oats bottom. Mild Maduro tobacco leafing adds crisping.
BONESAW PURPLE HEARTS POMEGRANATE BRULEE SOUR ALE
On tap at Hoover’s Tavern, super-tart “fruited brulee” honoring Wounded Warriors conditioned on vanilla beans and pomegranate puree gains limey cranberry and Granny Smith apple bite in lactic-soured, milk-sugared, oated wheat setting. Salted pomegranate tannins softly surface to contrast sweeter pomegranate creme brulee elegance.
BONESAW QUEENSICKLE ORANGE-VANILLA CREAM ALE
On tap at Hoover’s Tavern, approachable Creamsickle knockoff stays understated as vanilla-creamed orange zesting and fizzy lemon salting softly penetrate the clean-watered ambience of Silver Queen Ale offshoot.
BONESAW SQUEEZINS DOUBLE INDIA PALE ALE
On tap at Beef Trust, zestfully centrist bi-coastal IPA briskly combines hazy New England-styled tangerine/navel orange tang and distant sour green grape esters with aggressive floral-perfumed piney citrus bittering of lemony grapefruit-affixed West Coast variant.
BONESAW BREWING CO.
GLASSBORO, NEW JERSEY
In a large brown aluminum fortress near Glassboro’s Rowan University, BONESAW BREWING CO. offers bucolic splendor for the former glass manufacturing borough. Opened June 2018, this family friendly brewing lodge spreads across 20,000 square feet and its patio-benched front porch leads directly to its overhead-doored interior.
Bonesaw’s capacious A-framed high ceiling features exposed pipes and fancy overhead lighting while the windowed rear brew tanks provide sudsy fare for the 33 draught taps at the 20-stooled left bar (with two TV’s and a blackboard beer menu). Metal furnishings and lacquered wood tables fill out the right side.
As my wife and I grab seats at the patio this sunny Good Friday afternoon, April ’19, I sample twelve fine offerings.
For starters, wet-grained light body, Pummel German Pilsner, retained a musky herb-snipped lemon spritz and dry fennel snip.
Sweet Vienna malts, frisky dried fruiting and light biscuit-y breading defined Crimson Skull Vienna Lager.
Musky corn-dried moderation, Silver Queen Cream Ale, also suited blue collar thirsts with its quaint yellow fruiting and lightly sugared pale malting proving inoffensively easygoing.
A fine hybrid, Irish coffee-inspired Irish Queen Cream Ale saddled its cold-brewed coffee entry with whiskeyed vanilla sugaring to contrast the lactic milk souring and whimsical black peppering.
Better still, smoothly creamed éclair-headed Double Vanilla Cream – Nitro retained sweet orange-peeled vanilla caking and sugared pale malting for a dainty Creamsickle dessert.
Delightful Belgian witbier, Demon Blanc, laced wheat-honeyed banana sweetness thru lemony mandarin orange tartness, mild coriander-clove spicing and wispy herbal snips.
Stylishly dryer with light barnyard-leathered fungi herbage, Le Petit Demon Belgian Blonde let white-peppered lemon zest pep up its sweet banana continuance, tart mandarin orange spritz, sour guava tease and mild floral spicing.
Off-dry Amputator Doppelbock let brown-sugared dried fruiting seep into its dewy malt setting.
A juicy grapefruit-forward IPA, Swoosh maintained brisk lemon-zested orange rind bittering and slight herbal peppering to contrast tangy mango-peach-cantaloupe sweetness.
Dry cocoa nuttiness enamored Lone Squirrel Brown Ale, leaving black chocolate syruping upon its hop-charred walnut bittering.
Sweet milk chocolate gave Mr. Hanks Extra Stout a candied Milk Duds likeness embellished by coconut, bourbon and burnt caramel illusions to buttress its mildly embittered Blackstrap molasses-dipped coffee roast.
Serene espresso-milked coffee roast anchored creamy éclair-headed St. Bridget’s Dry Irish Stout, a St. Patrick’s Day favorite with a nutty reserve.
bonesawbrewing.com