Nifty cocaine-sniffing moniker aside, autumnal amber-hued marzen-styled medium-bodied lager really rocks. Barley-hopped cereal-grained entry unfurls citric brown-sugared dark spicing to eye-squinting citric-soured hard-candied tartness. Caramel-malted black cherry sweetening ascends above almond-toasted pecan-pied sugared wheat spine.
Chewy chocolate-covered raisin entry levels off to thin brown-sugared chocolate-spiced caramel malting. Prune-dried black cherry puree souring ascends above mild cinnamon-nutmeg-pinched grape nut bottom. A little watery by mocha finish, where dried fruiting rapidly dissipates.
Stay clear of nasty foam-headed clear-yellowed corn-malted adjunct lager. Sugary rice caking usurps cloy lemon pop fizz. Almost disgustingly offensive.
Dark chocolate-spiced brown-bodied quad gains sweet rum-soaked barleywine-brandy attributes. Brown-sugared maple molasses and plum-wined raisin-fig deepen resolve. Soda-like hop fizz nearly overwhelms moderate mocha malt strength.
Bottled by Shipyard for Virgin Islands-based St. John’s Brewery, refreshing tropical-fruited pale ale punctuates ripe mango sweetness with brisk lemon-hopped papaya, passion fruit and pineapple delectation. Peach-lacquered maraschino cherry, strawberry, blueberry, and tangerine illusions come and go above honeyed wheat spine. Unfortunately, quality has gone down. Phenol-hopped fizzing and perfumed tongue overwhelm soapy watermelon and mango illusions of light summery dessert treat.
Scintillating bourbon oak-barreled concoction retains a mere hint of expectant seasonal gourd spicing. Instead, wonderful Scotch-dried Jim Beam warmth spreads across endearing mandarin orange-spiced cognac and Courvoisier illusions to sweet clover-honeyed almondine finish, relegating unmissed pumpkin seed oiling. Moreover, butterscotch-candied luxuriance ripples through mild hazelnut-oiled roasted chestnut, buttered pecan, and macadamia illusions at cream soda midst. Simply out of this world.
Dreadful 32-ounce canned version, labeled a ‘weiss’ during 2010 campaign, retains nasty vegetal-soured citric-rotted acridity. Mild raw-honeyed astringency drifts into phenol hop bittering. Cheap champagne flow overrides meager almond wisp and mandarin orange zest.
Resoundingly bittersweet raisin-pureed cherry jubilee entry receives sharp hop-charred nuttiness buttressing everlasting coffee finish. Maple-sapped oats roast and nutty hazelnut-macadamia rampage positively reinforce chewy chocolate fudge nudge and tertiary Swiss chocolate, dark-roasted cappuccino, black licorice, and soured raspberry nuances. On tap at Julian’s, delightful 2011 version (aged 5 years) picked up syrupy dark chocolate richness, creamy coffee serenade, black currant spicing, oak-smoked cocoa bittering and black cherry nip above brown-sugared oats base.
Completely inviting well-balanced moderate-body proves you don’t have to knock people over the head with heavy hops to be an enjoyable India Pale Ale. Sweet-buttered caramel malting anchors lacquered peach-pear-grape ripening, juicy pink grapefruit tang, and ascending tropical-fruited pineapple-mango climax. Easygoing grassy-hopped pine nut bittering never overwhelms appreciative hibiscus-rosebud flowering to polite grain bottom. Softer golden-pale ale palates will appreciate its delicate tension. Hop heads should regale its durable 8% alcohol haze and ambitious fruiting.
Annual copper-hued medium-bodied autumnal ‘100 Barrel Series’ brew never obscenely bitter despite ‘wet hop’ tag. Dank fruit-soured entry alleviated by sweet-grained rye-breaded barley roast. Dry-hopped lemon pit acridity hinders cherry-dried plum-fig-date paucity, tannic grape wining, and caraway-seeded rosemary-thyme influence. Dark floral nuances come and go abruptly.
Precarious brown-hued ruby-hazed moderate-bodied adjunct beer defined as Scottish gruit and described as chocolate ale rejuvenates ancient herbal recipe. Musty chocolate liqueur-wafted hop-oiled barley roast saddles cocoa-powdered hazelnut coffee mildness. Underlying black chocolate creaminess induces tertiary molasses cookie and maple sap illusions to earthen peat-seared bottom. Local bladder wrack seaweed provides salty brine accent to mocha-dried finish. Just a tad unassuming despite peculiar auspices.
On tap, unconventional dark brown Imperial Stout (with hefty 10% alcohol volume) brings rich mocha malting to fruit-dried nuttiness. Belgian chocolate spicing accents sugared fig, raisin, and plum illusions as well as bourbon-burgundy boozing. Green-hopped rye-grassed chipotle-peppered earthiness lifts underlying peanut-shelled hazelnut-macadamia conflux. Muscat grape, orange compote, and marmalade nuances flutter by.