On tap at Kitchen & Beer Bar, lemony Cascade hop fizz and light Saaz hop herbage reach pilsner malted white cracker base of simple, efficient pale lager.
Tag Archives: THE SEED: A LIVING BEER PROJECT
THE SEED: A LIVING BEER PROJECT SEEDS OF THE OCEAN KELLERBIER
On tap at Kitchen & Beer Bar, unfiltered Bavarian lager (a.k.a. kellerbier) brings dry barnyard graining to light lemondrop spiced herbage. Musky maize husk and mild grits salting reach sourdough base.
THE SEED: A LIVING BEER PROJECT FIORE
On tap at Kitchen & Beer Bar, slightly richer than typical Italian pilsner draws raw-honeyed Vienna malting and Magnum-Saaz-hopped earthen musk to lightly sweetened floral-spiced lemon spritz.
THE SEED: A LIVING BEER PROJECT LITTLE RIVERS NEW ZEALAND PILSNER
On tap at Kitchen & Beer Bar, sharp lemony grapefruit bittering gains limey New Zealand-hopped green grape, guava and passionfruit tartness for brisk Kiwi-styled light pilsner with toasted bread base.
THE SEED: A LIVING BEER PROJECT SIMPLY LIGHT
On tap at Kitchen & Beer Bar, unassuming Seltzer-like light lager lets evaporative maize acridity, musky perfumed hop spot and delicate pilsner malting coalesce. Betters Coors-Miller-Bud Light, if that’s progress.
THE SEED: A LIVING BEER PROJECT
ATLANTIC CITY, NEW JERSEY
Within walking distance of Atlantic City’s famous Boardwalk, THE SEED: A LIVING BEER PROJECT opened inside a tan-bricked, high-ceilinged, overhead-doored warehouse on October 29, 2020.
Lovingly fitted with varied living room furnishings, the red brick-walled, painted cement-floored pub features antique chandeliers, a grandfather clock, Japanese shoji blinds and comfy couches. The L-shaped 12-seat oak bar (with twelve white tile-backed, tree-limbed draught handles) services a few small four-seat round tables and some wood community tables. Stainless steel brew tanks in the rear provide the liquid fare.
Doing a fine job showcasing 100% New Jersey-grown ingredients, The Seed has impressed many seasoned beer enthusiasts. Entrepreneurial head brewer, Amanda Cardinalli, was down in Miami for a beer fest when I visited early February ’23.
Dewy English-styled Here, Now Best Bitter traipsed honeyed tea herbage thru mildly mildewed mustiness and sedate lemony orange oiling.
Brisk pilsner-malted Time Given Kolsch let lemony green grape tannins and green apple tartness pick up muted grassy herbage as well as cucumber-tinged ‘rosewater’ and ‘Bartless pear’ notions.
Ultra-dry Garden To Walk In Saison (Spring ’22) let lemon-limed red clover herbage settle beside wildflower-honeyed orange blossom florality and wispily vinous white wining above hay-like barnyard acridity.
Rauchbier-inspired smoked helles lager, How The World Will Be, worked beechwood-smoked peat moss and Band-aid astringency into mesquite/hickory-seared cured meatiness – besting most American made German rauchs.
“Cocoa-dusted coffee beans” pervaded Until The Sunlight Baltic Porter, allowing dewy truffle buttering to absorb molasses rye breading.
Silken dark-roast chocolate and coffee buttressed nitro Oatmeal Stout, For Warmth, gaining mild tarry hop bitterness and raw molasses treacle as well as tertiary black licorice, black cherry, walnut and Brazil nut illusions for a busier than usual nitro profile.
BOLERO SNORT / THE SEED THIS BEER IS NOT HYPEY ENOUGH
On tap at Pompton Craft House, cereal grained German pilsner malting picks up spritzy grapefruit-orange zesting, grassy herbage and lacquered pine, recalling a light IPA with its subtle piney citrus continuance.
THE SEED: A LIVING BEER PROJECT STAY AWHILE
On tap at Taphouse 15, soft-toned dark spelt graining of English dark mild retains semi-dry profile. Sweet barley-roasted brown breading and peppery rye spicing settle next to understated coffee-stained cocoa powdering.
