On tap at Draught Industries, mildly hazed pinkish amber Smoothie lacks creamily frothed turbidity of richer fruited sours. The dichotomy between its cotton-candied marshmallow sweetness and acidic lemon-juiced green grape esters leans closer to the sour side as oaken cherry, salted passionfruit, cranberry and guava illusions pucker its pink lemonade tartness.
On tap at Draught Industries, Sour Patch Kid-like kettle sour brings candied raspberry, lemon, lime and orange tartness to the fore as sugared pink grapefruit tang beckons, retaining mildly salted acidity.
On tap at Taphouse 15, spontaneously fermented amber reddish-glowed wild ale lets raspberry balsamic vinegaring spread across New Jeersey-harvested peach, blueberry and blackberry fruiting desiccated by leathery green grape esters. Totally sour French wine-tanked cuvee only appealing to the sourest heads.
On tap at Kitchen & Beer Bar, salty lemon-juiced tequila frontage and limey white grape tartness lightly acidify effervescent straw-cleared barrel-aged sour blonde. Citric-pined Mosaic hop zesting stays brisk as soured guava-pineapple-mango-peach medley remains subtle sidling wispy blue agave sweetness over cardboardy pale malting.
On tap at River Of Beer, engrossing fruit-tart Tiki cocktail plies salty vodka-licked tropicalia and light white rum influence to powder-candied cherry, lemon and tangerine pucker as well as passionfruit-pureed pineapple, guava and strawberry auxiliary scoured by bittersweet orange juice concentrate for amply fruited sour ale.
On tap at Kitchen & Beer Bar, juicily eye-squinting pineapple tartness picks up salty lemon-limed souring and cucumber watered cleansing as sharp orange-concentrated grapefruit, tangelo and passionfruit illusions deepen pineapple tenacity.
On tap at Seven Lakes Station, classic cocktail-inspired Margarita knockoff only gets it half right. Tart lime-juiced orange zesting works, but smoked sea salting strangely scoffs citric souring.
On tap at Capital Craft – East Hanover, extremely tart cocktail-inspired elixir strictly for broad-minded sourheads. Tequila-aged wild ale blends red and golden sours with grapefruit zest, leaving acidic orange-dried lemon oiling and vinous cider spot upon leathery barnyard acridity. Bitterly soured grapefruit zesting puckers tongue as mild blue agave nectar fades.
On tap at Hoover’s Tavern, super-tart “fruited brulee” honoring Wounded Warriors conditioned on vanilla beans and pomegranate puree gains limey cranberry and Granny Smith apple bite in lactic-soured, milk-sugared, oated wheat setting. Salted pomegranate tannins softly surface to contrast sweeter pomegranate creme brulee elegance.
On tap at Seven Lakes Station, tart blood orange-pureed blackberry adjunct reinforces fruited candy souring of pinkish blush sour ale. Salted grapefruit, kiwi and mango tropicalia plays possum.
On tap at Kitchen & Beer Bar, tart purple-hazed offshoot lets muskily sour boysenberry, black raspberry and plum pureeing linger manneredly alongside sweet grape jamming contrasting oaken cherry salting. Awesomely designed.
On tap at Seven Lakes Station, vinous mixed-culture golden sour ale spontaneously foudre-aged with sharp cider gains musky oaken white wine leathering. Puckering green grape esters and tart crabapple frolic heighten bitterly acidic nature.
