Dry milk-sugared pastry stout lets floury cannoli-shelled cocoa powdering sink into fudgy toffee sweetness contrasting tarry coffee-stained dark chocolate bittering. Some phenol astringency sneaks into the mix but its latent cannoli-related Marsala wining helps sweeten the busy mocha finish.
On tap at The Taphouse – Wayne, mild fruited kettle sour ale sprays moderately acidic lemon-peeled lime zest and unripe strawberry mustiness all over tart passionfruit adjunct. In the can, Costa Rican-inspired kettle sour ups milk sugared vanilla sweetness against brisk passionfruit tartness, sour guava salting and pithy pineapple-papaya splash.
Tart raspberry frontage, spritzy lemon spree and wispy floral sweetness drift into phenol hop astringency above wavering white wheat base for simple fruited blonde ale.
On tap at The Taphouse – Wayne, flattish Concord grape musk barely makes spritzy imprint as white wine esters, pickled dill tang and musty yellow grapeskin earthiness waver.
On tap at Stosh’s, tart lemony orange peel frontage gains mild fungi yeast musk to contrast downplayed floral spicing above freshly baked bread base. Less sweet than most Belgian styled wits.
Retaining the bright citrus nature of a dry IPA, brisk pale ale lets piney fruiting run thru musky hop phenols and arid pale malts. Lemony yellow grapefruit stead allows ancillary orange-peeled pineapple, green mango and papaya tropicalia to spread.
On tap at Taphouse Grille – Wayne, extremely dry fruited sour with bitter lemony cranberry pucker, tannic green grape vinegaring and tart guava snip atop acidulated malts.
Dry golden-glowed cumulous-headed Italian-style pilsner offer mild husked maize rusticity and musky herbage to spritzy lemon spicing above French-breaded pilsner malting. Leathery straw hay astringency adds to raw grained earthiness.
On tap at Seven Tribesmen, lovely mocha-induced full body links creamy milk-sugared coffee richness with fudgy dark chocolate and vanilla. Recessive cappuccino, hazelnut coffee, caramel latte pick up polite hickory smoked cedar scamper. Capacious cocoa coffee creaminess charms sweet-toothed minions.
On tap at Kitchen & Beer Bar, coppery moderation with lightly kilned melanoidin malt starching gains tepid caramel roast, wavered floral spicing and buttery apple tinge as herbal Noble hop musk nips at the withered brown bread finish.
On tap at Taphouse Grille – Wayne, dryer stylistic hefeweizen relies on floral-daubed Barbe Rouge hops to provide wayward raspberry currant influence for standardized banana-clove expectancy and tidy herbal recess. Sharp lemon bittering persists.
‘Aggressively hopped’ NEIPA could use juicier tropical fruited frontage. Yet its tangy orange, mango and pineapple spicing and herbal lemon souring never fail to gently entice above cereal grained pilsner(?) malting.
