Elegant small batch winter 2024 bourbon aged stout drapes dark chocolate syrup upon oaken cherry tartness seeping into molasses-sapped gingerbread sweetness and chewy marshmallow confection. Dry bourbon base picks up raisin, acai berry, blueberry and blackberry snips.
Richly creamed bourbon-aged stout (2024) allows dark chocolate, medium-roast coffee and vanilla to sturdily combine forces. Below the mocha bourbon coffee surface, candied hazelnut, chewy marshmallow and caramelized pecan remnants further sweeten bold wintry nightcap.
Laidback citrus bittering reaches salted guava, green mango and white grape tartness and mild peachy pineapple tang. Sunny lemon zesting keeps brightening yellow grapefruit-peeled orange rind bitterness as light vodka burn pivots towards coniferous pine resin atop creamy oated wheat base.
Dry Chinook hop oiling brings dank pine resin to yellow grapefruit bittering, navel orange peel sweetness and candied spiciness above delicate oats base.
On a picturesque 22-acre Bucks County plantation, WARWICK FARM BREWING COMPANY is situated at a white 5,000 square-foot farmhouse with pine paneled walls and bulky classic wood furnishings. Opened 2021 in the small village of Jamison, the charming family owned and operated microbrewery offers a well rounded selection of carefully crafted suds oft-times using proprietary hops and local ingredients.
At the beautiful stone-fronted bark-topped serving station, there are two tap boards and twenty draught lines along the gray-tiled side wall. There’s a TV over the fireplace and another at the opposing wall. A large wraparound closed-in porch with plastic and wood tables and chairs offers exquisite views of the Pennsylvania hillside.
My wife and I stopped by at noon on a Saturday in January ’25 to indulge in a few Warwick Farm elixirs.
Stylishly dryer Kolsch plied parched barnyard hay astringency to herbal lemon musk above a slim white bread base.
Brisk Warwick Witbier relied on coriander-cracked orange peel sweetness, picking up wispy clementine, peach and grapefruit illusions to contrast light white peppering.
Semi-sweet dried fig clustered musky earthen graining for Bock, leaving whimsical dry sherry, rye and toffee snips at lightly caramelized dried fruited finish.
Weedy nitrogenated Irish stout, Galway, let bitter dark chocolate resin consume tarry black coffee, charred walnut and peaty soy wisps atop barley-flaked black malting.
For an awesome nightcap, sipped Banana Split Milk Stout, a vanilla-creamed brown chocolate sweetie with brown-sugared maple oats sidling pureed banana. Mild gingerbread whims and recessive jellied red grape/ blueberry tartness skim rich chocolate banana caked dessert treat.