Original 420 given bolder intensity. Sugary mango, peach and pineapple tanginess outdoes orange-peeled grapefruit zesting (and syrupy pear snip plus tangerine-clementine tease) as grassy-hopped astringency and resinous pine stabilize above contrasting honeyed wheat base.
Mellow mango adjunct settles softly alongside dank pine resin and skunky ‘kush’ earthiness over cracked wheat spine. Sweet ‘n sour mango complacency gains slight pineapple daub and zesty citrus-spiced snip.
Nicely re-creating super-sticky skunked weed with its piney ganja resin and dank hemp pungency, briskly clean dry-hopped India Pale Ale also regales lemony orange-peeled grapefruit rind bittering and dainty peach-pineapple-tangerine tanginess with pink peppercorn flourishes. Wispy tarragon, dandelion and carnation snips flutter. A fine strain.
On tap at Andy’s Corner Bar, chewy Imperial Stout plies red raspberry puree adjunct to milky dark chocolate syruping, sedate black coffee roast and burnt caramel malting. Sour cherry tartness and medicinal cherry coughdrop snip deepen bittersweet raspberry rasp above dank woody hop musk.
“Surreptitiously clean” light-bodied wheat ale (2013) tastes like blueberry pie. Sweet ‘n sour blueberry tartness rides above wispy honeyed wheat base. Tertiary white peach, boysenberry and cranberry snips flutter by. On tap at Backyard Ale House – Scranton, tarter blueberry essence of 2024 version slipped into brisk lemon drift as phenol spicing fizzled.
