Well-balanced cola-hued seasonal yields wintry cinnamon-nutmeg-gingerbread spicing above sweet sarsaparilla sufficiency and sugared fig-date-pecan illusions. Baker’s chocolate powdering and vanilla bean bittering coarsen residual dry-hopped vegetal earthiness.
Serviceable clear garnet-ruby winter warmer less sweet than past seasonals, downplaying traditional cinnamon-nutmeg spicing for gingerbread-allspice-coriander conflux, raisin-currant backdrop, and molasses mellifluence. Smoked cedar and pine needles emerge mid-palate, whisked away by vegetative riptide, cigar ash dash, and cola nut hint.
Handmade auburn-hued San Franciscan hits frontal lobe quickly with honeyed fruit prevalence, succulent whiskey sweetness, and spice-hopped codicil. Roasted malt foundation anchors zesty overripe cherry surge and red grape-apricot-raisin dip. Flush barleywine finish provokes comparison to bolder French-Belgian ales with higher aspirations.
First brewed in 1975 to celebrate the 200th anniversary of Paul Revere’s historic ride, Liberty Ale is hand crafted at small traditional brewery. Light spice-fruited aroma, resinous mocha palate, biscuit-y wheat spine, and dry-hopped lemon rind bite beget curious red and brown ale traits. Vivacious, bubbly, dry-bodied ale pleasantly funnels down the throat to rock you like a hurricane.
Deviating a bit from the pungent malt theme of most Dutch beers, hop-roasted bittering counters corn sugar timidity before fluctuating sweet ‘n’ sour finish adds muted lemon-lime niceties. As generic as its brewery’s name, third string Heineken rip-off finishes like a cheap corn-dredged American malt liquor. Repellent dank malt sourness, flat head, and skunked yeast mustiness worsen raunchy pale-bodied saltine.
Not one of those processed American”lite” beers, but instead peppy, pliant, polite Euro lager with fewer calories – making it better than all domestic “lites,” if that’s progress. Soft, bubbly, lemon hop signature will be laughed off as lightweight and inconsequential by serious drinkers. In search of better yeast penetration, malt pungency, and citrus infusion, but not bad for saltwater.