TANNERY RUN BREWWORKS

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AMBLER, PENNSYLVANIA

Right in the heart of diminutive village, Ambler, 16 miles North of Philly, TANNERY RUN BREWWORKS opened its doors March ’19. Re-creating Ambler’s rural past with modern Industrial decor, the 16-tap brewpub features a nifty wood lacquer-etched bar top inlaid by pyrographic tree designs and an overhead fern-vined trellis plus a separate corrugated sheet-glassed right side dining area and a sofa-laden backroom lounge with a large mural celebrating the Pink Boot Society. Rear tanks serve fluctuating flagship brews and snazzy one-offs.

One mile from warehouse-bound Ambler Beer Co,. this 9,500 square-foot centrally located seven barrel pub-eatery (with downstairs private event space) specializes in Splatch Brewing, an innovative mash-kettled yeast and hop system splitting batches into different varieties.

My wife and I grab mushroom leek flatbread from the soup-salad-sandwich menu while consuming eight rangy brews on our enjoyable premier visit.

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Amiable copper-toned autumnal lager, Sozin’s Comet, contrasted its toasted Graham Cracker sweetness with dewy herbal restraint and earthy fungi must.

An orange-candied lemon spritz and dewy earthen foliage emerged from dry English-hopped Ceiling Smasher, a hybridized saison with herbal green tea notions.

Brisk Belgian blonde, Beast Of Burden, let herbal white-peppered lemondrop tartness contrast sweet banana-bubblegum-clove-coriander illusions with genuine aplomb.

Dewy fermented tea-like earthiness grappled dark candi-syruped plum, fig and date sweetness for Sokka’s Master, a delightful Abbey yeast-soaked dubbel.

Dank West Coast-styled IPA flagship, Red Dragon, brought dry lemony orange fruiting to a lightly spiced malt sugaring that contrasted its musky wattle-seeded pine nut, fennel and brown tea illusions.

Belgian ale yeast provided black-peppered fungi must and candi-sugared fig-dried resonance to Blue Dragon IPA, a finely detailed rustic hybrid.

Floral-honeyed peach, orange and grapefruit sweetness countered resinous herbal whims for Elder Dragon IPA, a dryly pale malted aggressor.

Dry-kilned Belgian coffee malts provided the mocha thrust of black-malted Dark Ritual Porter, leaving dark chocolate bittering at the finish.

FAT ORANGE CAT BREWING COMPANY

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EAST HAMPTON, CONNECTICUT

In the rustic backwoods of East Hampton, small homestead nanobrewery, FAT ORANGE CAT, opened for biz August 2016. Along the Salmon River watershed, this agrarian wood-paneled farmhouse (with forest green aluminum top) relies mostly on locally grown ingredients to craft its delightful small-batch brews.

Brewmaster Mike Klucznik received local awards as a home brewer before embarking on his ambitious zymurgistic journey. And the everchanging lineup of homespun beers he serves (approximately 100 one-offs since the outset) gets dominated by pleasant hazy New England-styled India Pale Ales, earthy farmhouse ales and approachable sour ales.

The serenely sylvan environment surrounding Fat Orange Cat includes canvassed hillside furnishings, picnic tables, a goat farm and loose chickens sprawled across the unexcavated backyard countryside.

Fat Orange Cat’s simple raw wood interior includes a central serving station, small black insulated stainless steel brew tanks, Industrial metal-wood table and several walled beer cans.

My wife and I grab a picnic table to begin consuming six fine offerings this warm September ’19 afternoon.

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First up, soft-toned flagship, Jalapeno Cream Ale, brought mild jalapeno heat to maize-dried pale malting and spritzy lemon-limed bittering, leaving green pepper sweetness upon the back end.

Another spritzy dry-bodied moderation, Take Me Down Jimmy (a farmhouse ale named after an emphatic yelp from Paul Mc Cartney’s “Junior’s Farm”), crisply combined zesty lemon tartness with sour white grape esters and phenol hop astringency.

Next came three neatly disparate New England IPA’s.

Easygoing Vote For Pedro maintained a laidback Citra-Galaxy-Amarillo hop groove as tangy grapefruit, sweet orange peel and sour lemon juicing gained candied citric tartness, light wood tones and pale malt dryness.

Juicily tropical I Am The Walrus retained a dryly salted pineapple-passionfruit-guava sedation for its relegated floral pine setting.

Better still, tart Lemondrop-hopped refresher, Ask Forgiveness Not Permission, let zesty lemon peel bittering, subtle grapefruit-orange tang and herbal lemongrass minting receive piney resilience.

But the biggest cheers came for mildly acidic fruit juiced Walkabout Peach Raspberry Sour Ale, a terrific Sweet-Tart candied knockoff with Peach Melba and Raspberry Tart suppleness afforded salty mango, tangy orange and sweet red grape illusions atop dry pale malt rusticity.

fatorangecatbrewco.com

FOREST CITY BREWING

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MIDDLETOWN, CONNECTICUT

In the same random red brick Industrial complex as Stubborn Beauty, Middletown’s FOREST CITY BREWING began operations in springtime 2016. A white cement-walled, gray epoxy-floored nanobrewery with a large windowed frontage, Forest City’s raw warehouse space features a small serving station with silver brew tanks and beer list, five round barreled tables and one back-walled TV.

Crafting mostly one-off elixirs, entrepreneurial brewmaster Chris Coughlin developed a love for brewing during his tenure at Northeastern University. My wife and I try six fine offerings on our one-hour September ’19 stopover.

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Mild pale-yellowed Daybreak Pilsner linked light maize musk and dried oats to herbal-citric Saaz hop pleasantry.

Dewy autumnal foliage propelled Forest fest Oktoberfest Lager, leaving sweet amber-grained malt residue upon daintily spiced red, orange and yellow fruiting.

A lemony sour streak struck the subtle banana-clove sweetness of stylishly expansive Bavarian Breakfast Hefeweizen, a hybridized moderation given herbal ginger licks and earthen melon rind snips.

Arguably the best bet: resilient Galaxy-hopped Stargazer IPA attached tangy citrus spicing to dank wood, dewy moss, fennel and onion tones above sugary caramel malting.

Dry champagne-sparkled moderate-medium body, Champ Brut IPA, provided lightly vinous green grape esters and lemony grapefruit bittering to its relegated pale malting.

Fudgy chocolate sweetness contrasted leftover coffee souring for Brown Cow Chocolate Milk Stout, leaving dewy composted soil and maple molasses oats in its wake.