In suburban Detroit vicinity, LILY’S SEAFOOD & BREWHOUSE,first visited August ’04, featured beautiful carved wood bar, sundry fish tanks, and patio dining. Calamari, blackened catfish, and exquisite mussels (with Chardonnay sauce and blue-cheddar cheese) are recommended alongside sharp-hopped red-fruited spice-tingled Reggie’s French River Red, cereal-grained orange-kissed perfume-hopped Harvest Ale, and buttery grapefruit-peeled lemon rind-embittered Maddie’s Best Bitter.

Washed-out banana-clove-bubblegum-influenced lemon-soured Whitefish Bat Wheat and diacetyl yellow-fruited softie Lily’s Light Pilsner fared fair. After dinner, sedate wood-burnt oatmeal-induced black cherry-like Strange Stout proved elegant.

During August ’06 sojourn, tested diacetyl cereal-grained woody-hopped bark-tinged citric-depleted Sven & Ollies IPA and buttery rye-pumpernickel-fronted, lemon-seeded, perfume-hopped Rutgers Rye.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    Current day month ye@r *