Experimental Denali hops prop up sunny ‘pineapple and citrus’ tropicalia as well as prickly sugar-spicing, light floral-perfumed licks and resinous pine oiling above biscuity pale malt base. Moderate grassy hop bitterness lingers at zesty fruit finish.
Lively Belgo-American convergence spreads India Pale Ale-derived citrus zestiness, sharp sugared spicing and wafting floral bouquet atop herbal white-peppered Belgian yeast. Brewed with tangy mango, pineapple and passionfruit adjuncts, its honeyed peach, quince and tangerine subsidies enhance the tropical finish.
Expansive tripel unites pink Himilayan sea salting and coriander spicing of a gose with the subtle black peppercorn heat and soured lemony orange zest of a smoked saison. Honeyed tripel yeast sweetens bruised orange midst and distant banana-clove sugaring, gaining groat-y crayon likeness (or cheap vodka whir).
Bona fide sea-salted caramel nuttiness softly captivates as butterscotch-candied chestnut, praline and almond illusions sway below. Though body’s a bit frail, its sharp-spiced ‘salty and sweet ‘combo never falters.
Calm star anise adjunct influenced by semi-sweet Baker’s chocolate scape, embittered dark cocoa powdering and subtle soy saucing. Doughy chocolate midst gains modest fig-dried dark cherry tartness and distant coffee-burnt espresso snip.
Spruce-tipped evergreen freshness heavily influences pungent piney fruited IPA template. Sunshiny orange-peeled tangerine tang brightened by spruce-y Christmastime crisping. Served with Otterbein’s orange white chocolate chip cookie, citric intensity increases.
Timid fruit ale plies light raspberry tang and subdued raspberry leaf earthiness to delicate honeyed oats spine. Mild lemon-peeled Perle hop bittering and dry apple-skinned lime parch gain wispy astringency. Alongside Otterbein’s lemon sugar cookie, bitter lemon bite sweetens to dessert-like lemon meringue tartness.
Corn-chipped churro aromatics sweeten laid-back cinnamon and vanilla bean adjuncts, lemon sugared tartness, honeyed Graham Cracker spine and light Christmas spicing of unconventional lager. Paired with Otterbein’s sugar cookie, its honeyed fruit spicing increases while the musky hop astringency gets cut back.
On tap at Growler & Gill, warbling egg nog-like milk-sugared whipped creaming fades as sugar-spiced IPA fruiting (lemon, grapefruit, clementine) gains sharp hop bite. Wintry cinnamon, nutmeg and vanilla accents bring gingerbread reminder to moderate-bodied winter warmer.
Tropical Imperial boasts brisk phenol-fruited Azacca hop presence and zesty pineapple-papaya-mango-orange tang anchored by biscuit-y rye malting. Floral sentiments sweeten fruity nature to contrast juniper berry bittering (and a finishing aspirin-like acidity that may preclude softer thirsts).
Dry French saison yeast affects sweet ‘n sour Buckwheat-honeyed bee pollen, rustic barnyard leathering, ginger-spiced pilsner malting and salted lemon snip to oats-parched white wheat base. Frisky carbolic pep adds spritzy sensation while tertiary melon, pear and mandarin orange undertones wispily waver below.
Casual pumpkin pie puree frontage picks up citric India Pale Ale subtleties and sweet nutmeg-cinnamon spicing over oats-dried rye biscuit backbone. Though leaning towards the bitter side, its creamy caramel sugaring adds fine contrast at the finish. Try with Salazon’s Organic Dark Chocolate Sea Salt candy bar, a pumpkin pie-like chocolate pretzel with crunchy nuttiness and mild vanilla sweetness anchoring its chunky sea salting.
