On tap at Poor Henry’s, “mouthpuckering” Flanders Reddish Brown Ale aged in French oak barrels spreads sour lemon peel bittering, vinous balsamic vinegaring, tart plum-dried dalliance and oaken black cherry tannins over musty barnyard leathering. Salty citrus acidity and lactic yogurt milking contrast moderate residual sugaring.
Another directionless watermelon ale. Dry lime subtlety fades as precipitously as its light watermelon influence above biscuit-y white bread spine. Neutral cucumber-celery watering provides clean base, but please up the damn sweet ‘n sour fruitiness.
Thin blonde goes down easy as mild grassy hop bittering and light pine prickle contrast subtle grapefruit-orange-pineapple-mango-tangerine tang and zesty lemon splurge. Dank raw-grained rye malting settles below the surface.
On tap at Flying Saucer in St. Louis, attractive mahogany-bronzed English-styled barleywine integrates sweet ‘n sour blackberry adjunct with Belgian candi-sugared honey malts. With just enough blackberry splendor, its tertiary raspberry, cherry, sugarplum and fig illusions help reinforce the floral fruited frontage.
On tap at Shepherd & Knucklehead, brawny Imperial Stout utilizes woody Chinook hop char to heighten the tarry dark-roasted bitterness consuming its coffee-enriched dark chocolate malting and moderate molasses-like sugaring. Beneath the surface, dried cherry tartness contrasts mild bourbon sweetness.
Obliging tangerine-juiced moderation, reminiscent of a tart lollipop, retains tangy citrus tenacity. Sweet tangerine adjunct allows withered orange peel, mandarin orange, clementine and grapefruit fruiting to blossom above grassy hop astringency, resinous pine reminder, herbal lemongrass snip and light medicinal acridity.
