Thin sugar-rimmed pumpkin spicing and drifting gingerbread sweetness drowned out by fizzy phenolic esters. Distant ginger-leafed gourd earthiness and leafy hop oiling contrast faded cinnamon-nutmeg-clove seasoning below the fragile surface.
Tag Archives: O’FALLON BREWERY
O’FALLON MAPLE BACON PUMPKIN SPICED RED ALE
On tap at Hoover’s Tavern, offbeat meat-cured gourd spicing may seem too extreme for a caramel-toasted red ale, but the combo works. Maple-glazed bacon sweetness gains candied apple coating enjoining pumpkin pie-spiced nutmeg, cinnamon and allspice seasoning to linger atop smoked spelt-grained Weyermann malts.
O’FALLON JACK-O-LATTE PUMPKIN CREAM STOUT
On tap at Hoover’s Tavern, moderately creamed, easy flowing, but slick, pumpkin-spiced milk stout – aged on coffee beans in a lactic black chocolate setting – utilizes homemade spiced tea. Beneath the bittersweet vanilla latte-daubed mocha resonance and overwhelmed pumpkin roast lies dainty cinnamon-nutmeg-clove seasoning.
O’FALLON VANILLA PUMPKIN
Sharp cinnamon-nutmeg-clove influence hides subtle cold-pressed Madagascar vanilla creaming, sweet caramelized bourbon snip, gingery pumpkin pie crusting and mild orange peel twist, finishing just a tad too phenolic.
O’FALLON SAISON DE CITROUILLE
“Harmonious” pumpkin-inspired farmhouse ale balances lemon-soured orange tartness against autumnal pumpkin pie spicing. Sweet gingerbread-floured brown sugaring mellows down as earthen herbal hops enjoin spritzy citric souring above pale wheat malting. A fairly exciting hybrid.
O’FALLON HEMP HOP RYE AMBER ALE
On tap at River Of Beer, ambitious amber ale utilizes nutty hemp seed toasting to affect caramelized rye malting and mildly musky citric hop thrust. Easygoing lemony tangerine and orange tang plus latent peach, fig and apricot lacquering load effervescent fruity spritz onto honeyed Graham Cracker base.
O’FALLON KING LOUIE TOFFEE STOUT
On tap at Flying Saucer in St. Louis, velvety winter ale utilizes toffee-sugared malts to further sweeten syrupy black chocolate frontage as ancillary roasted coffee, burnt caramel and creamy vanilla illusions gain rich access over sturdy molasses oats spine.
