NATICK, MASSACHUSETTS
Just outside Boston, Natick’s hotel-bound OWEN O’LEARY’S central barroom featured wood stools, multiple televisions, and wood-carved sampler trays during April ’05 sojourn.
For lighter thirsts, wheat-soured apple-candied Light Lager, yellow-fruited soft-hopped Eagle Eye Golden Ale, and fizzy-yet-coarse stone-fruited green apple-soured Marzen will suffice. Caramelized-to-souring pumpernickel-licked vegetal finishing Winter Strong Ale, dry earthy-hopped Irish Sunsetter Red Ale, red-fruited deeply hopped IPA, and nut-roasted coffee-espresso-lingered Irish Stout were more profound. A decade hence, the beer menu’s been boosted by newer, better recipes. So I need to return.
