Category Archives: United States Brewpubs




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.


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.


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On the second floor of a cavernous wood furnished red brick-walled setting, downtown New Britain’s FIVE CHURCHES BREWING occupies a former clothing factory. Taking its ‘we have faith in our beer’ slogan to the max, the spacious pizzeria-brewpub even dabbles successfully with their soda-fruited gluten-free Weerder alternatives.

While the impressive stainless steel silver brew tanks behind the twelve draught-handled bar serve pristinely crafted liquid fare, the right side wood-fired pizza oven provides terrific variety. Sterling wood-lacquered furnishings adorn the expose-piped open space and several Edison bulbs light the fourteen-stooled bar (with three TV’s) – retaining the original Industrial brick, flooring and windows.

A backspace banquet area and an outside left deck (with five tables under blue umbrellas) offer further seating.

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Head brewer Austin Japs crafts a vast array of one-off ales, but the one constant flagship is sharply orange-spiced, caramel-toasted amber ale,  Amburlance, a brisk moderate-medium body with sweetly dewed autumnal foliage.

Mild wheat ale, #Zessed, brought tingly orange-candied lemondrop tartness to mineral-grained crisping.

Sweet-tart hazy NEIPA, Pew Pew, let Citra-Simcoe hop tropicalia rule the roost as orange-dried grapefruit juicing saddled dainty wood tones.

Another dry-bodied IPA, The Machinist, brought sunshiny grapefruit tang and crystal malt sugaring to lemony orange rind bittering, leaving sticky pine lacquer upon its latent juniper piquancy.

Briskly winter-spiced porter, Once And For Fall, let minty fern caress its caramelized chocolate sweetness and mild nutmeg-cumin-chicory seasoning.

Delightful Out Of Porter, an Imperial Porter, swished milk chocolate syrup around cocoa, toffee and caramel sugaring.

Knocking off a New Zealand-styled Imperial IPA, Street People relies on limey melon, gooseberry, passionfruit and grapefruit desiccation to perk up its pale malt spine.




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.


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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.



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Just around the corner from Main Street’s established Brick House Brewery & Restaurant in Patchogue’s bustling nightlife community, PATCHOGUE BEER PROJECT opened up January 2019.

Brewer Ritchie Italiano and attentive assistant, Ryan Dispirito, create rangy flavor profiles for stylistically enhanced, well polished pub fare at this sparsely furnished small space.

The white subway-tiled siding of the L-shaped quartz topped serving station matches the backdrop scheme holding the twelve central-barred tap handles. Two TV’s sidle the bar and a colorful blackboard displays the current beer list. Its right side blue wall features a yellow-painted Patchogue Indian Chief insignia protecting the windowed brew tanks.

Interestingly, the serving station contains an active beer silo in its belly. And the rear mezzanine area stores a few active stainless silver brew tanks.

My wife and I settle in the midst of the 15-seat bar to consume nine fine brews while the front overhead door stays open for this sunny Saturday afternoon, August ’19.

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Soft-toned light body, Pipe Dream Golden Ale, let mild citrus spicing sit atop dainty pilsner malting, allowing spritzy lemon carbolics to tease its sweet orange peel briskness.

Sour lemon-wedged Copper Beech Kolsch brought grassy hopped herbage and soapy orange tartness to its white bread base.

Lemony banana-clove insistence guided Hugh Hefeweizen, a delectable éclair-headed moderation with vanilla-wafered Graham Cracker sweetness contrasting herbal restraint.

Tangy tangerine sweetness dominated Meandering Blonde Ale with Tangerine, a citrus-centric one-off with spritzy lemon briskness, mandarin orange subtleties and slight phenol hop astringency.

Hazy amber yellow-marbled EZ Swezey New England IPA placed tangy yellow grapefruit juicing just ahead of lemon rind bittering, melon rind earthiness, clementine sweetness and guava-mango-passionfruit tropicalia, picking up recessive pine tones in the wake.

Combining unheralded Waiti, Loral and Falconers Flight hops, Patrick Swhazy IPA eked out sugar-malted clementine, mandarin orange, tangerine and navel orange niceties.

Dewy English-styled IPA, Hop Tonic, brought mossy dried fruited honey malting to earthen gourd, fennel and tobacco illusions.

Dry black chocolatey dextrin malting and molasses oats inundated South Ocean Stout, a creamily silken dark ale with dark toffee, black licorice and tarry coal snips.

Totally delectable autumnal dessert, Pumpkin Patch-ogie, armored its rich brown-sugared pumpkin pie spicing with cinnamon-toasted wheat sweetness, leaving nutmeg-allspice and cardamom illusions all over the place.


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Residing at the first floor of a tan brick split-level edifice on the Boulevard two blocks from the ocean in the vibrant beach town of Seaside Heights, HEAVY REEL BREWING COMPANY opened its doors springtime 2018. A simple 3-barrel nanobrewery in  the heart of the Jersey Shore, brewer Jeff Greco worked at Neptune City’s Little Dog with Jersey icon, Gretchen Schmidhausler, before venturing off on his own.

A li’l slice of heaven, the small floor-tiled pub contains eight silver-backed tap handles at the serving station, four small round tables, a railroad-tied left wall and some fishing photos.

Greco enjoys going just one small step beyond stylistic convention, giving each beer tried on this August ’19 journey a slightly heightened flavor profile. Heavy metal music plays as I imbibe six worthy brews.

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First up, spritzy citrus-shined blonde ale, Undefinable Standards, let brisk lemon-limed Motueka hops and sugared orange spicing gently sail atop dry pale malts.

Soft-toned pinkish amber pleasantry, Follow The Iwa, a salty raspberry-induced Berliner Weisse, let sour lactobacillus acidity affect its tart raspberry luxuriousness, leaving mild green apple, cranberry and oaken cherry illusions on the tail end.

Easygoing ‘blended saison,’ Oblivion, brought tropical Mosaic-hopped lemon, orange and pineapple juicing to sugary malt spicing, briny barnyard graining and warm French breading.

Murkily hazed orange-yellowed New England IPA, Skin//Bones, provided lactic yogurt-milked grapefruit, passionfruit and gooseberry souring and sharp orange rind bittering, picking up puckered lime acidity and light green peppercorn herbage by the finish.

Utilizing chocolate, coconut and macadamia, sweet Imperial Porter, Staring Into Emptiness In My Eyelids will capture the attention of hearty dessert fanatics. Its toasted coconut alacrity rode above brown chocolate spicing, glazed macadamia sugaring and desolate blackberry notions.

Bringing dry oyster-shelled black chocolate to the fore, 34N 74W Barnegat Bay Oyster Stout retained black-malted molasses bittering to contrast less resilient milk-sugared rolled oats.



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Named after a basenji painted on the outside left wall, quaint five-barrel pub, LITTLE DOG BREWING COMPANY, is the brainchild of experienced Jersey brewmaster, Gretchen Schmidhausler. Inside a beige-creamed glass-fronted corner warehouse lot (with maroon and yellow apron) at a quiet semi-Industrial neighborhood, Little Dog came into existence during November 2014.

As my wife and I visit in late August ’19, Gretchen’s getting ready to open shop. A well-traveled brewing veteran, she originally worked at Red Bank Brewery starting in ’96, a large brewery that closed down before America’s Craft Beer Renaissance mainly because the “timing wasn’t right.” She settled into Basil T’s thereafter, establishing a fine line of some of Jersey’s finest beer, including award-winning Maxwell’s Dry Stout.

We grab a seat at the wood-lacquered serving station to try six pleasant draughts from the maroon-backed silver tap handles. One community table and three black plastic tables fill out the front room while the back space contains the brew tanks.

Much like long-time Jersey brewer, Dave Hoffman (Climax proprietor in Roselle Park), Gretchen prefers to craft soft-toned ales that flow gentle on my mind. Each delicately textured elixir features a distinct illusionary design made to be influenced by complementary cuisine.

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Mildly creamed banana tartness, bubblegum sweetness and clove spicing invited herbal lemondrop minting to caress light-bodied Steinerweiss Hefeweizen.

Classic American pale ale, Duck Boy, brought dewy pale malt spicing to orange pekoe tea-like dryness and light lemon riffs in soft-tongued fashion.

Flagship altbier, Gesundheit!, provided brown tea-like splendor for its lollipop-candied tartness, dried fig stint and baked bread cushion.

Easygoing English-styled IPA, Jasper, let dry pale malting and mossy dew infiltrate grassy hop astringency while retaining mild fruit seduction.

Cologne-perfumed lemony herbage fronted spry blonde ale, Local Girl, a whimsical delight with pithy fennel, ginger and pencil shavings illusions.

Dark chocolate syruping sweetened the milk-sugared coffee flow confronting subtle ground coffee bitterness above charcoal-stained hop oiling for Seafarer Dry Stout, leaving weedy black tea musk upon its mossy bottom.


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Inside a grey warehouse just past Lakewood’s Post Office, ICARUS BREWING came to fruition November 2015. Head brewer Jason Goldstein, an Ohio State University food science major, trained under the staffs of stalwart breweries Heineken and Newcastle, setting up Rinn Duin (now Toms River Brewing) thereafter.

Icarus has crafted a myriad of wide ranging one-off elixirs and a few recurring offerings since its inception, taking great care in providing interesting flavor profiles for a legion of fans crowding this venue as soon as it opened this sunny Thursday afternoon in August ’19.

At the lacquered wood serving station are 24 tap handles, a red and black beer list and small refrigerator with to-go brews. Five barreled tables with block seats fill out the epoxy-floored interior and a Led Zeppelin poster across an Icarus insignia.

The bartender plays vinyl records as I devour ten samplers of superfine Jersey suds. For more info, check Beer Index for 20-plus more Icarus reviews.

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Reliable flagship pale ale, Go Flight, expedited juicy lupulin-powdered grapefruit, orange and pineapple tanginess plus limey gooseberry tartness for ‘heavily wheated’ dry malting.

Aussie summertime hoppy pilsner, Extinguish, brought lightly soured apple, pear and grape tannins as well as sweet cantaloupe and honeydew illusions to lightly pungent grain musk.

Oak-barreled Belgian farmhouse yeast left tart pineapple salting, mellow grapefruit tanginess and dry barnyard funk on dry saison, Wax Wings.

Conditioning Icarus’ Yacht Juice base on lime, toasted coconut and habanero peppering, dry North East IPA, It’s Getting Yacht In Here, left a bit of peppery heat upon its lightly vanilla creamed tropical fruit spicing.

Waxy lupulin-powdered Mosaic hop fruiting and heavily wheated oats consumed New England Imperial IPA, Drinking Crayons, leaving lemony tangerine, mango and apricot illusions in its wake.

Lactic triple IPA, Touching The Sun, combined sweetly sour citrus fruiting with mild oats-flaked wheat malts, spreading orange-juiced pineapple, green grape and gooseberry tartness across its lupulin-powdered surface.

Lovely fruitful dry-hopped Abomination collaboration, The Long Fall, a powdered pastry-like Milkshake Triple IPA, tossed creamy Madagascar vanilla beaning at orange-peeled grapefruit tanginess, sour gooseberry-guava licks and lactic milk-sugared barley flouring.

Perfumed coconut water and mild lime bittering serenaded laidback NEIPA, You Put The Yacht In The Coconut, bringing waxy floral citrus tones to the mix.

Clover-honeyed toasted coconut and macadamia usurped AK47, an easygoing Russian Imperial Stout conditioned on Guatemalan coffee and nearly as great as a nightcap as fabulous dessert stout, Smooshing Sweet Parts.

Brewed with marshmallow, hazelnut and chocolate, Smooshing’s rich sweet-toothed template also included spiced cherry, blackberry and raspberry fruiting to fortify its astounding nutty mocha resilience.



In the midst of Bethlehem’s South Side at a former garage, corner cafe-styled BONN PLACE BREWING COMPANY came to fruition autumn 2016. Formerly residents of Weehawken, co-owners Sam and Gina Masotto moved to eastern Pennsylvania to set up shop at the beige freestanding building now housing their entrepreneurial business.

An assistant brewer at Newburgh, Chelsea and New Jersey Beer Company, Sam also tended bar for popular Manhattan watering hole, The Pony Bar. Originally learning the art of brewing from a Mr. Beer kit, he became obsessed with cask ales on a European stint and developed a few regal English bitters.

Inside the friendly red brick-walled Bonn Place confines, an L-shaped 10-seat bar with eight tap handles pours a variety of delicious suds from the left side steel tanks and oak foudre. There’s side entrance barrel seating, a windowed front table, industrial pendant lighting and a wooden wheeled chandelier as well as a few cornered tables with olden mirrors to complete the cozy interior.

On my Saturday afternoon August ’19 journey I discovered seven Bonn Place brews.

Softly creamed nitrogenated flagship, Nemo Dark & Mild, gathered mossy brown tea earthiness for subtle dried fruiting and chalky chocolate malts.

In homage to Boddington’s Pub Ale, smoothly eclair-creamed Mooey Ordinary Bitter brought dewy moss sweetness, fertile fungi musk and subtle citrus spritzing to its buttered biscuit base in easygoing fashion. Utilizing the same dewy malt base, lemon soda-like summertime softie, Mooey The Radler, left an herbal-spiced remnant.

Orange-juiced yellow grapefruit brightness fronted Moteuka-hopped pale ale, Don’t Look At Me, a candy-glazed moderation with sugary pale malts.

Dry-bodied hoppy wheat ale, Pretty Cool Dad, connected lemon-dried tartness to tea-like dewy earthiness and raw mineral grain resin.

Wood-smoked dark coffee roast contrasted milder pale-malted yellow fruiting for Some Pig Upon Monocracy, a well-designed mocha-induced pale ale.

Sweet milk chocolate-y Imperial Stout, Stickman Breakfast For Dummies, retained toffee-sugared cinnamon and curry spicing to entice its milk-sugared brown chocolate frontage.



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Not far from the Lost River Caverns in Lehigh Valley’s Saucon Valley, LOST TAVERN BREWING opened this first location in the borough of Hellertown July 1, 2016 (with a taproom outpost launched in Bethlehem 2019). Inside a red-bricked gray stucco corner building with Lost Tavern insignia above black aproned canvasses on the main thoroughfare, this metal-wood furnished pub serves a stylistic variety of beer, specializing in expressively individualistic India Pale Ales.

The Industrial brick-walled interior features a 15-seat half-octagon bar with eight taps and seating across the way and at the elongated rear dining hall. A food truck services local patrons with great pizza.

An outside front deck with slate top community seating as well as six four-seat tables and several stooled tables gets packed on my early Saturday afternoon sojourn, August 2019.

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Crisply assertive, yet easygoing softie, Main 2 Main Pilsner, placed doughy wheat next to hay-like oats to underscore its herbal lemon spritz.

Dry pale wheat ale, Grace, brought zesty orange-peeled lemon meringue tartness to mild pretzel-like doughy breading and herbal-spiced whims.

Lemon zest, bruised orange and sweet banana surged for honey-dripped Belgian Ale, Odd Fellow, leaving peppery spicing on the baked bread back end.

Easygoing sour ale, Double The Jams: Strawberry Cherry Rhubarb, retained oaken cherry bitterness, strawberry puree tartness and lactic vanilla yogurt milking.

Then came the six stylistically intriguing, wholly assured IPA’s to really brighten the sunny day.

Sessionable IPA, Drizzle, coalesced Mosaic-Citra-Amarillo hops to prompt lemon-juiced grapefruit-orange-peach-tangerine tanginess and mild wood tones.

Tropical fruited New England IPA, Party On Main, brought cherry, berry, mango and pineapple juiciness to mild oats-sugared malts.

Another NEIPA, Music In The Park, blended orange-juiced Mandarina Bavaria hops with estery grape-soured Hallertau Blanc hops and gooseberry-limed Cashmere hops atop its floral-spiced grassy bed.

Crisply ‘citrus-forward’ Imperial IPA, The Steel, utilized Mosaic-Centennial hops to fashion its lemony grapefruit-orange tang, mild piney bittering and light herbal tinge.

Brut champagne yeast guided dry-hopped Brut By The Foot: Peach, a mildly creamed peach puree-sweetened sparkling wine alternative with lightly embittered yellow grapefruit zesting and wispy green grape esters.

Vigorous milkshake IPA, Lost In The Mix: Kiwi Strawberry Daiquiri, let rummy vanilla sugaring douse its lemon-juiced strawberry and kiwi tartness as well as its tangy mango-pineapple-grapefruit tropicalia, picking up lactic yogurt souring at the finish.

Finally, ‘hearty chocolate stout,’ Silent Partner, caressed its dark mocha mass with spicy dark fruiting, dry burgundy and black licorice above its earthen bottom.



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Inside a bright red brick garage-doored warehouse, the seemingly inconspicuous railroad-bound taproom for FUNK BREWING packs up bright ‘n early this Sunday at noon, August ’19. Having discovered three of Funk’s liquid gems in the recent past (piney tropical fruited Silent Disco; limey fruit-juiced Tumbleweed Pale Ale; autumnal saison Falliage), I was already intrigued by their well-designed, wide-ranging fare.

The rustic brick-walled, cement-floored pub features a simple aluminum serving station with twelve stools, theatre lighting, blackboard beer list and small TV. A hidden right-walled glistening Funk sign, a few metal-stooled tables and exposed pipes at the tan ceiling fill out the small room. Large silver tanks to the left and rear carry today’s four previously untried beers (plus a half-dozen more).

Several patrons grab seats at the rear covered deck, a spacious retreat on this sunny day. A train blows its loud whistle as I down the sassy suds.

Up first, Bikes Lemon Radler loads lemonade upon salted white wheat breading and herbal citrus hop dryness, bettering similarly profiled shandy’s.

Offbeat golden treat, Slurp Rice Lager, let sweet-spiced toasted rice and soba buckwheat contrast its straw-dried leathering above mellow chestnut roast.

Circuitous West Coast IPA, Citrus, brought slightly hazed East Coast IPA spirit to the mix as sour white grape, gooseberry and guava fruiting serenaded orange-peeled grapefruit tanginess and piney hop splurge.

Dark-roast coffee beaning settled way above the dried-out lemon musk of Crumpets Coffee Blonde, leaving a crisp tobacco roast at the back end.

Nearby Elizabethtown houses the purplish Funk Brewing, a second location, in its downtown section.



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A tan aluminum garage-doored warehouse hosts HOP HILL BREWING COMPANY,  a worthy red brick-walled, cement-floored nanobrewery within Bethlehem’s rural southern Lehigh University radius opened February 2017.

The unassumingly spare red brick-walled pub features an aluminum-sided L-shaped 16-seat serving station with 12 aluminum tap handles, stringed light bulbs and a stucco left wall. A makeshift front patio with benches fills up during my early afternoon August ’19 stopover as I consume eight well-designed offerings.

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Hop Hill’s lightest brew, dry-bodied cream ale, Drinking Games, linked sugar-salted lemon spritz to grassy hop astringency and musty pale malting.

Sweetly tart key lime-pied Belgian Saison contrasted lemon-candied banana sweetness and coriander-clove spicing against salty barnyard acridity.

Straightforward flagship moderation, House IPA, stayed simple as lemony orange tanginess and piney hop resin settled gently above caramel malt sugaring.

Perfumed citrus hops enlightened Hop Sloth IPA, revealing navel orange, yellow grapefruit and peach juicing above herb-speckled pale malts.

Juicy-fruited Brut IPA, Hop Siren, let its sweet champagne spritz and green grape tannins absorb dry pale malting.

Milk-sugared coffee awakened Protocol Porter, a delightful toffee-spiced java-bound brunch treat with dry black licorice snips.


Harmonious coffee-roasted breakfast calling card, Morning Blonde, draped roasted mocha malt goodness all over its mild lemon rind bittering.

Lovely bourbon barrel-aged Morning Wood caressed its roasted coffee bean splendor with sweet butterscotch-candied bourbon wining, leaving cream-sugared marshmallow, coconut and pecan illusions in its clean vodka wake.