On tap at Mohawk House, light cherrywood-smoked brown ale lets sweet ginger-spiced peach tea adjunct take control. Light resinous hops and dewy earth tones contrast abundant peach tea theme as well as ginger-snapped apricot and tangerine dalliance.
OFF COLOR GROWL
Dissipating dark candi syruping bedevils sweet beet-sugared aspect, veering enigmatic quadruple-styled Belgian ale in different direction as dewy peat soiling and mildly soured dried fruiting come to the fore above its frail pilsner-oats spine. Soured fig-raisin conflux marginalizes pecan-buttered banana-plantain stint and wispy vanilla jaunt. Needs better and broader quad-like flavor profile.
DOMINION CANDI BELGIAN TRIPEL
Understatedly tranquil for its style, despite blistering 10% ABV. Demure candi-sugared fruiting, mildly creamed vanilla-banana-clove influence, sedate Chardonnay buttering and sweet caramel malting contrast musty cellared fungi dirge. Just below the fragile surface lies cling peach, sugarplum, lemon meringue, red cherry, fig, apricot and peach tones as well as latent curacao and mandarin orange tanginess.
GRIMM RAINBOW DOME
On tap at Growler & Gill, dry-hopped sour ale drapes subtle lemon-limed acidity onto vinous dill-pickled green grape tannins, musky oaken acridity and barnyard mustiness. Its salty mineral-grained bottom increases the sour edge. Latent apricot, curacao orange, peach, pineapple, papaya and passionfruit illusions advance slowly.
KCBC SUMMER IS COMING
On tap at Seven Lakes Station, juicy lemon-soured tangerine candy entry picks up gose-styled coriander salting and wildflower-honeyed acridity. Easygoing moderation may crossover to pale ale lovers with a sour side.
TWO ROADS CLEMENTINE GOSE
On tap at Growler & Gill, kettle-soured gose does good job fusing tart clementine orange into stylish salty coriander profile. Lemon-limed salting and cheesecloth funkiness whittle down wimpy white wheat spine.
YAZOO CHERRY DEUX ROUGES
On tap at Ambulance, halfway convincing Merlot-barreled Flanders Red Ale saddles tart dark cherries and acidic citric sourness with dry oaken leathering, but dry Merlot tannins almost escape the senses. Lightly vinous balsamic acidity spreads to citric-soured cherry finish.
PLATFORM PEACH CRUSHER BERLINER WEISS
On tap at Seven Lakes Station, tart peach adjunct adds sweet ‘n sour nuances to mildly acidic lemon liming and casual woodruff syruping. Milk-soured peach-apricot yogurt finish casually fades away.
SINGLECUT AUGMENTED RASPBERRY WILD ALE
On tap at Seven Lakes Station, acidic brettanomyces yeast soaks salty lemon spritz and smoky peppercorn nuances surrounding tart raspberry theme. Herbal woodruff syruping drapes tartly soured raspberry vibe. Tannic green grape and lime increase vinous nature.
BURIAL THE SHIMMERING APPEARANCE OF SILK OATWINE
On tap at Ambulance, audacious red wine-barreled oats-fortified winter warmer not clearly defined. Tannic red wine esters barely register as mildly acidic wild yeast saddles its sweet ‘n sour fruiting. Inconspicuous “cantaloupe rind, pear and mango” illusions warble by candied lemon tartness and gin-teased grapefruit juicing. Musky corn-liquored pilsner malt spine seems outta place.
BURIAL THE PLAGUE BRETT IPA
On tap at Ambulance, light brettanomyces yeast pungency affects sour tropical fruiting and mild peppery burn. Dainty mango, papaya, guava and kumquat souring backed by groaty barley wheat malting.
EQUILIBRIUM DHOP8 DOUBLE IPA
On tap at Ambulance, organoleptic hop-oiled experiment (with bold 8.5% ABV) drapes zesty lemon-limed yellow grapefruit juicing and mild orange-tangerine-pineapple tartness across evergreen-spiced minting. Naturally carbonated re-fermented sugaring adds lactic respite but light vegetal skunking seems out of place.
