In a can, brewers’ pliable flagship stout takes dry black-malted cocoa bean and Bakers chocolate bittering on a frothily creamed maple molasses-sugared journey, picking up sedate hop-charred chicory coffee tones, light vanilla hazelnut sweetness, mild cola nuttiness and pureed black cherry whims.
Totally Americanized Irish red ale utilizes Mosaic-Crystal-Sabro hops to create zestfully fruitier stylistic variant. Lime zest speckles red apple, brown pear, tangerine and clementine fruiting as well as dry perfumed spicing above tobacco-roasted cereal grain crisping. Backend citric-pined phenol astringency reminiscent of Mosaic-hopped IPA.
On tap at Plank Pizza, fulsome (11.1% ABV) quad with Concord grape and fig juice adjuncts plus grains of paradise peppering retains Belgian candi-sugared sweetness. Grape-jammed fig spicing gains black cherry tartness at the burgundy-dried fruitcake finish.
Chameleonic dry export stout (with creamily tan head frothing above rich mahogany body) lets hickory-smoked bacon, country ham and maple syrup adjuncts pick up lovely peat-seared cedar char and dark-roast hop oiling to relegate black chocolate malting. In the recess, hickory-smoked cured meat frontage transforms to unlikely black cherry pureed tartness.
On tap at River Of Beer, peculiar jasmine rice-based herbal lager connects cologne-perfumed Thai spicing to Citra-hopped Kaffir lime zesting and minty lemongrass as lightly kilned pilsner malts provide cushy base. Try in lieu of sake.
Eccentric pastry-styled blonde ale gathers ground coffee bittering for creamy vanilla-glazed powdered sugaring of splendid Tiramisu knockoff. Coffee-caked center gains orange blossom-honeyed influence as well as cannoli, nutmeg and eggnog illusions (and infrequent black pepper burn).
On tap at Beef Trust, sturdy rum-barreled English-styled barleywine brings black cherry pureed tartness and sweet bourbon vanilla spicing to rummy molasses sapping. Tertiary red-wined brandy, port and merlot sweetness adds further warmth to fruit-spiced rum finish.
On tap at Taphouse 15, creamy peanut-buttered Void of Light variant retains dark-roasted nutty mocha richness. Rich peanut butter setting given black coffee, cocoa and chocolate resilience to invigorate walnut-seared charred hop bittering.
On tap at Bronx Alehouse, mildly dry farmhouse-styled grisette aged on French oak-barreled Sauvignon Blanc lets floral-herbed tart fruiting linger subtly above smooth mineral-grained white wheat malting (reminiscent of a light pilsner). Kaffir limed white wine souring gains delicate ‘Asian pear, gooseberry and lychee’ illusions at the phenol-spiced midst. Serve to saison, gose and Berliner Weiss fanatics.
On tap at Seven Lakes Station, thin barrel-aged sour ale infused with ginger and mint knocks off a Mint Julep. Lemon-twisted souring adds candied coating and outlasts ginger-mint combo. Serve as accessible crossover to poo-pooing sour ale contingent.
On tap at Seven Lakes Station, moderately sour Berliner Weiss adds key lime tartness to bitter lemon-bruised salting, light brettanomyces bacteria and lactic yogurt whim. Mild green grape vinegaring ups the overall sourness.
