DRAGONMEAD

The 614orty-Niner: Meading is Fundamental: Dragonmead (Warren, MI) and  Schramm's (Ferndale, MI)
WARREN, MICHIGAN

Incomparable DRAGONMEAD offers, at any given time, over forty softhearted to hard-bodied ales of differing strength, texture, complexity, and stylistic affiliation by brew master, Erik Harms. As of ’07, Dragonmead only bottled superfine Final Absolution Trippel and Under The Kilt Wee Heavy (listed in Beer Index).

Big Larry’s Broken Paddle American IPA, with its medicinal cherry-bruised orange-soured pepper-spiced luxuriance, is a personal fave. Long list of tapped brews quaffed over the course of four cordial visits (September ’04; July ’05; August ’06) is as follows:

AMERICAN ALES

Big Larry’s Pale Ale

prickly-hopped floral-accented fruit-rasped bitter.

Castlebrite Apricot Wheat

tart lemony apricot-soured grassy-hopped serenity.

Corktown Red

peat-malted tobacco-dried cherry-bruised orange-soured ale.

Crown Jewels IPA

tranquil red-fruited dry-body w/ restrained mocha-tea midst.

Dragon Daze Ale

mocha-soft dry-fruited hemp-spiked herbal remedy.

Mariann’s Honey Brown

astringent wet-papered mocha nutty sedation.

Redwing Raspberry Ale

juicy lemon-soured raspberry-tart dessert.

Lancelot’s Cream Ale

mellow diacetyl nullification.

BELGIAN ALES

Armageddon Grand Cru

creamy banana-bruised orange-candied Cognac ‘quad.’

Bill’s Witbier

daintily banana-clove-sweetened lemon-soured orange-tart retreat.

Bronze Griffin Belgian Ale

banana-chipped fig-dried mandarin orange-y pale ale.

Dubbel Dragon Ale

alcoholic orange-bruised honey-sugared serenity.

Guinevere’s Golden

currant-perfumed banana-clove-sweet pineapple-sour toxicity.

Wench Water

off-dry pale ale w/ cotton-candied peach-tangerine-nectar zest.

CZECH LAGER

Squire Pilsen

pungent peppery-hopped pumpernickel-breaded wheat-dried pils.

ENGLISH ALES

Crusader Dark Mild Ale

plain nut-dried mocha-malted tobacco-leafed anodyne.

Breath of Dragon Bitter

mild tealeaf-addled earthen-grained bore.

Erik The Red

earthen red-fruited herbal-hopped soapsuds.

Honey Porter

maple-sapped nut-dried black cherry-soured bark-charred softie.

Inquisition Pale Ale

blunt floral-hopped red-fruited pale-malted sipper.

Larry’s Lionheart Pale Ale

mild tea-dried orange-fruited biscuit-bottomed seducer.

London Brown Ale

dry-bodied hop-roasted ice coffee-soured complacency.

Woody’s Perfect Porter

expert coffee-roasted molasses-sugared Brit knockoff.

GERMAN ALES & LAGER

Bishop Bob’s Holy Smoke

peat- y Band-Aid-wafted wood-burnt meat-cured rage.

Dragonslayer Altbier

carbolic floral-hopped berry-jellied apple blossom dabbler.

Kaiser’s Kolsch

honeysuckle banana-bready coriander-spiced rosebud-bitter sop.

Nagelweiss Hefeweizen

lemony wheat-thinned banana-apricot-nipped dry body.

Nuhelles Einbock

fab musty-nosed apricot-dried strawberry-papaya-sugared sass.

SCOTTISH ALE

Andromeda Heather Ale

dry cola-nutty tobacco-smoked chocolate-chipped gruit.

90 Shilling Ale

strong cherry-sweet Scotch-dried potion.

Under the Kilt Wee Heavy

robust black cherry-pureed chocolate-malted dry body.

STOUTS

Cask Cond. Imperial Stout

espresso-roasted tobacco-dried vanilla-oaken bitter.

Imperial Stout

ashen coffee-oiled nut-charred licorice-finishing astringency.

Earl Spit Stout

creamy cocoa-malted black cherry-soured Irish-styled dry body.

Reverend Fred’s Oatmeal Stout

dry hop-charred stone-fruited chocolate-y malted.

Willy’s Oompa-Loompa Stout

lactic wood-burnt chocolate-coffee-roasted solace.

www.dragonmead.com

KUHNHENN BREWING

Kuhnhenn Brewing Co. about to get 10 times bigger
WARREN, MICHIGAN

Per capita, Warren’s one of the greatest suburban brewpub meccas (visited August-September ’04, July ’05, August ’06), flaunting 11 Mile Road’s DRAGONMEAD and Chicago Road’s KUHNHENN BREWING, tiny inconspicuous freestanding venues with a no-frills approach just a few miles west of Detroit (although top picture shows significantly larger, newly designed second location in Clinton).

KUHNHENN, which is also a winery featuring Chamblaise, Chardonnay, Dry Italian, Bourgeron Blanc, and Riesling styles, brews rotating fruit ales as well as Belgian-Scotch ales and stouts.

On my first visit, tasted KUHNHENN’S deeply citric-hopped bitter Loonie Kuhnie Pale Ale, ripe stoned-fruited coriander-spiced chamomile-backed Belgian-styled Tangerine Wit, and diacetyl hop-softened apricot-dried kiwi-tinged Peach Apricot.

Soapy berry-tart Wild Blueberry Pancake Ale may’ve been lackadasical, but the rest of this night’s fare was distinguished.

Sticky pine-resinous fruit-hopped IPA, tangy orange-bruised Oktoberfest, mild espresso-doused Stout, and extraordinary barrel-aged whiskey-licked Cognac-smitten barleywine-swooned A Few Shillings Too Many Scotch Ale (a cherry-ripened 12.5% alcohol bomb) ruled the roost.

Listed in Beer Index are supreme bottled versions of Kuhnhenn Simcoe Silly, Heather Ale, Devils Horn, Tangerine Wit, American IPA, Kuhnhenn 9 Belgian-style Abbey Ale, Kuhnhenn Blackberry Porter, etc.

Second trip in July ’05, tried syrupy malt-sticky orange-bruised cherry-pied Maibock, peat malt-smoked, ice coffee-smeared, black cherry-veered, soft hop-seared Penetration Porter, medicinal, caramel-malted, Cognac-burgundy-bitten Fourth Dementia, smoky, tea-like, chocolate-roasted, tangerine-fruited, currant-sharp Iron Monger Dunkel, and lemony orange-pepped, leafy hop-softened Hefeweizen (with its surging banana-clove sweetness).

Outstanding dessert beer, Crème Brulee Java Stout, glided meringue-like cappuccino thickness atop caramel-burnt black chocolate éclair, buttery cocoa, coffee bean, raspberry puree, overripe cherry, and charred cedar illusions.

2015 Kuhnhenn winter solstice party bigger than ever

During August ’06 trip, met owner Eric Kuhnhenn, whose sons (Eric and Brett) continue to impress as first-rate brewmasters exploring the outer limits of beer making. At Ypsilanti’s Summer Beer Festival, the brothers experimented successfully with its limited “Kuhnhenn Kandy Land” line, featuring confectionery renditions like Red Hots Rye Ale, Candy Apple Ale, Junior Mint Chocolate Stout, Tootsie Royal Beer, and Double Chocolate Cherry Cream Stout.

New finds on this 3-hour stop included barleywine-like soother Anneliese Amber, a caramel malted sweetie with nifty mandarin orange, banana, and quince sequence. Not to be outdone, Belgian-styled Nine 10.5% Dark Strong Ale rushed cherry-bruised banana-bruised grape-soured fruiting into cedar-lacquered sherry-soaked chocolate liqueur whir.

Bourbon-cognac illusions deepened cocoa-buttered hazelnut-centered cherry-bruised wood-drenched heavyweight Bourbon-Barrel Fourth Dimension Olde Strong Ale.

For dessert, quaffed unendingly raspberry-tart, Scotch-malted, brown chocolate-y, maple-sugared, apple-candied Raspberry Eisbock.

www.kbrewery.com

MADISON BREWERY

Enjoy Craft Beer And Burgers At Madison's Brew Pub in Vermont

BENNINGTON, VERMONT

Just thirty miles outside Albany in the center of Bennington, MADISON BREWING boasted rustic Old World charm, November ’06. Small right side L-shaped bar with cool beer can collection and comfy waiting couches opposed wooden table-chair dining section. Rear brew tanks were across from antique piano/ stage area.

Along with good pub grub, sucked down dehydrated fig-date-spiced, red fruited, nut-bottomed, Fuggle-hopped Crowtown Pale Ale, bittersweet tea-like pumpernickel-breaded quince-pinched Willoughby’s Scottish Ale, and dankly metallic prune-dried fig-spiced fungi-wafted Old 76 Strong Ale.

Spicily hop-tingled raw-honeyed oats-dried cereal-sugared Buck’s Honey Wheat and berry-quipped wheat-cracked Stark Hose #1 Raspberry were unassuming. Styptic coffee-burnt walnut-sharp chocolate-blanched cigar-ashy Hazelnut Porter, with its maple-thick firewood-singed cedar tinge, was preferable.

I met owner-brewer Michael Madison, whose fine décor and murals adorned walls, January ’09. Got chance to imbibe creamily corn-sugared, tangy orange-bruised, lemon-soured, wheat-honeyed, Saaz-hopped, Kolsch-styled Sucker Pond Blonde while feasting on delicious deep-fried Cornish hen.

Chocolate-malted, maple-sapped, black cherry-soured Oatmeal Stout sufficed. Better were creamy candi-sugared banana-ripened tangerine-sweetened Wassicks Begian White and musty bourbon-muscatel-fronted fig-sugared raisin-dried Belgian Sour Trappist Ale.

www.madisonbrewingco.com

THE BOBCAT CAFE

Bobcat Café & Brewery | Discover Bristol Vermont
BRISTOL, VERMONT

Amongst old red brick buildings in the heart of rural Bristol (thirty miles Southeast of Burlington) lies THE BOBCAT CAFE, a quaint upscale pub with creaky wood floors-tables, cozy right side dining, and tucked-in left side bar.

Visited November ’06, glass-enclosed rear brew tanks served decent fare such as diacetyl maize-dried perfume-wafted floral-hopped Pocock Pilsner, saltine apricot-soured cornbread-bottomed Cat Paw Kolsch, sweet herbal tea-like Bristol Pride ESB, corn-sweet yellow-orange-fruited Witches Brew Octoberfest, and daintily red-orange-fruited woody-hopped floral-dried bitter App-Gap India Pale Ale.

Bettering these selections was milk chocolate-y maple-tarred anise-zipped char-hopped South Mountain Stout. But honeyed dark-spiced fig-soured black tea-finishing Brickwall Pale Ale had off-putting vegetal spoilage.

www.bobcatcafe.com

THE ALCHEMIST

Alchemist Beer - Brewery & Visitors Center in Stowe, VT

WATERBURY, VERMONT

Since moving to its fantastic art deco-designed new digs in Stowe during 2011, THE ALCHEMIST has fully extended its expansive brewing operations as a small production brewing facility.

Founder John Kimmich’s inconspicuous beginnings took a major turn for superstardom when Heady Topper became the premier New England-styled India Pale Ale in America, capturing the attention of experienced craft beer aficionados.

Helped along by a large canning line that snakes around the Beer Cafe, The Alchemist now sells its beer to the entire East Coast.

Inside The Alchemist, its ornamental art nouveau styling provides a beautiful backdrop for the black-tabled pub. Many one-offs, variants and specialty beer can be found at the small black bar’s refrigerator.

There’s a tremendous black and white ceiling mural that captures the eye on the left wall and exposed pipes hand from the high angled ceiling. Brewtanks are behind the cafe while an overlooking mezzanine and large back deck provide seating.

I bought rich, fudgy, decadent Luscious Brit-styled Imperial Stout (reviewed in Beer Index) during my November ’22 stopover.

The article below was written thirteen years hence – before Tropical Storm Irene destroyed the original Alchemist.

In the valley eleven miles south of Stowe lies the pastoral village of Waterbury, home of Ben & Jerry’s Ice Cream, and since Thanksgiving 2003, top-notch midtown brewpub, THE ALCHEMIST, visited November ‘06. A cheery abbot figurine sits atop tap handles at right side bar across dining area and fronting billiards table, serving as a cool mascot.

Unfortunately, a flood hit The Alchemist in 2011 and shut the pub down permanently. Thankfully, the owners were able to secure a 15-barrel brewing system and cannery for their universally renowned flagship beer, Heady Topper IPA. (The following notes are from my 2006 visit.)

Brewer John Kimmich began his brewing career at the famed Vermont Pub & Brewery working alongside beer prodigy Greg Noonan. Kimmich’s basement tanks served wonderfully diverse beers-ales with fine general pub fare. While diacetyl peppery-hopped corn-husked wheat-chaffed vegetal-tinged Lightweight German Pilsner will suit novice thirsts, intermediate drinkers may prefer nutty-topped dried-fruited mocha-coffee-bottomed Donovan’s Red and dry nut-chocolate-roasted phenol-coarsened Dunkler Stern.

Better yet were frothily black coffee-embittered, cocoa bean-soured, walnut-backed Pappy’s Porter and Pinot Noir cask conditioned Petit Mutant (with its sour grape esters wafting above tart oak-dried cherry-cranberry nuances).

Even more intriguing were two dry piney-hopped India Pale Ales.

Red-yellow-fruited floral-pined alcohol-astringent Holy Cow IPA really impressed.

But who’d guess the lusciously charismatic Heady Topper would gain enormous worldwide acceptance, alongside Pliney The Elder, as one of the most sought after India Pale Ales. Its briskly pine-sapped hops embraced captivatingly rounded spruce-tipped fruitfulness and an elegant floral bouquet above creamy sugar-spiced Vienna malting, scintillatingly promoting tangy cherry-bruised grapefruit rind, orange, peach, mango, nectarine, tangerine, guava and lychee tropicalia in a well-integrated, balanced manner.

www.alchemistbeer.com

THE SHED RESTAURANT & BREWERY

STOWE, VERMONT

In a Moroccan red barn-like lodge along the mountaintop of ski-bound haven Stowe, rustic green-walled hillside depot, THE SHED RESTAURANT & BREWERY, became a brewpub in 1994.

Visited November ’06, its right side bar area served brewer Jim Conroy’s swell tapped beer samplers (in old wooden ski trays) as well as frozen daiquiris, West Indian rum drinks, and sandwiches-burgers-appetizers. Exquisite left side Gardenroom Greenhouse dining area and huge back patio satisfied quieter patrons.

Quaffed dry white-breaded, maize-husked, spice-tingled, grapefruit-soured West Branch Golden Canadian Ale, green apple-tart, date-fig-soured, candi-sugared Belgian Wheat, woody Simcoe-Centennial hop-embittered, grapefruit-apricot-dried National IPA, and bitterer alcohol-doused, orange pith-dried, peach-pear-grapefruit-tinged Spawn Double IPA.

The Shed’s mainstay, Mountain Ale, brought fig-sugared prune-dried bruised orange prowess to morning dewed grape-tobacco moisture and whiskey-soured fruitcake finish.

Bought in growler, Scottish Porter had oily, coffee bean-embittered, chocolate-cappuccino-creamed, sour fig-laden propensity.

On a snowy afternoon, January ’09, fought icy roads to do revisit. Had tuna fish salad with peppery gin-soaked banana-bruised orange-sugared cotton-candied Tripple, a true fave.

Quaffed nitro-soft, mocha-fronted, ice coffee-backed, hazelnut-walnut-tinged Strongman Porter thereafter.

Dessert was dry burgundy-like Shady Monk Quadrupel, boasting stewed prune, raisin, and fig souring and Belgian-spirited dank basement mustiness.

Phone number: 802 253 4364

MAGIC HAT BREWERY

Legacy Brewery Magic Hat Leaves Vermont - American Craft Beer
BURLINGTON, VERMONT

Unfortunately, Magic Hat got bought out ’round 2020, but its legacy lives on. Now brewed in Rochester, many of its offbeat recipes have disappeared while some, like #9 Not Quite Pale Ale, remain – for now as of 2023.

For a cool ghoulishly bewitched tour, check out South Burlington’s renowned MAGIC HAT BREWERY, where Halloween and Mardis Gras are celebrated daily. February ’04, bought limited edition Braggot Honey Ale and newly introduced Mother Lager. November ’06, caught up with marketing director Shawn Rice and brought home seven growlers of familiar bottled fare for High Times crew.

On tap at site, sampled Magic Hat Blind Nine Ale. Blending #9 Not Quite Pale Ale with Blind Faith IPA, its candied peach-berry frontage, tropical pineapple-kiwi-papaya backup, and lacquered paste-like viscosity secured phenol-medicinal quilt harboring bread-y yeast thicket to extremely bitter hop-roasted finish.

Though not a brewpub per se, this proudly successful, overly generous South Burlington microbrewery added a permanent right side bar some time before my fourth visit, January ’09. It served at least six of Magic Hat’s brews – a few that are not bottled and quite original. Worth the trip, especially considering stiff Burlington competition by Three Needs, American Flatbread, and Vermont Pub. Check out Beer Index for full Magic Hat reviews.

www.magichat.net

THREE NEEDS BREWERY

Three Needs Taproom & Brewery — Love Burlington
BURLINGTON, VERMONT

Opened 1995, grungy stoner-biker dive, THREE NEEDS BREWERY, was located just off Burlington’s Church Street promenade -within walking distance of American Flatbread and Vermont Pub. The above picture is from its new (since 2012) Pearl Street location.

Old wood floors match oaken bar covered with Simpsons paraphernalia, sundry books, and liquor bottles. Rear billiards table leads to low ceiling basement where rustic Grundy serving tanks offered respectable ever-changing selection of brewer Glenn Walter’s fare.

Before noon, I popped in with wife and kids to sample a few, November ’06.

Quaffed dry corn-husked, Saaz-hopped, earthen-grained, lemon-bitter Czech Pilsner, peat-malted, tingly-hopped, date-dried, tea-sugared ESB, spicy brown-sugared, alcohol-burnt, prune-fig-date-secured Bock Beer, and frothy espresso-wafted, coffee-burnt, hazelnut-fringed, cellar-musty Chocolate Thunder Porter.

Walter then brought out similarly styled sour ales. Dry green grape-soured, horseblanket-leathered, hay-grassed, soft-watered, gueuze-puckered Lambic and oaken white grape-dried, limestone-chalked, cherry-cranberry-tart Flanders Sour Red. Best bet: warmly perfume-spiced, cherry-banana-bruised, piney-hopped, 10% alcohol-fumed Belgian Triple.

Along with Magic Hat party starter, Ross Thompson, checked out new brewer Jon Mc Cracken’s latest offerings, January ‘09. Honey-creamed citric-backed Blonde and molasses-sweetened, black cherry-soured, cola-nutty Scottish Ale sufficed. Unconventional deviance, California Lager, had brimstone-spiced stone-fruited herbal-tinged aridity.

www.brewersvt.com

AMERICAN FLATBREAD

American Flatbread, Burlington Hearth – Tri Tip Steak, Pablano Pepper  Special | Whats4lunch (Nick's Guide to Grub)
BURLINGTON, VERMONT

November ’06, revisited Burlington for a few nights. First stop, loud and crowded AMERICAN FLATBREAD (opened around ‘04) made awesome organic wood-fired pizzas in a brick cauldron to go with 30-plus quality bottled beers and several finely handcrafted ‘Zero Gravity’ tap brews. Its right side wood bar had a beautiful oak mantle, exposed ductwork lined the ceilings, and brew tanks were located in the rear.

Alongside delicious Punctuated Equilibrium (wheat-based pizza with olives, red peppers, goat cheese, onions), quaffed mild yellow-fruited hop-spiced white breaded Munich Helles, dry-fruited hop-tingled Villiers ESB, dry spice-hopped fig-date-tinged Dwayne’s Dunkel, wispy dry-fruited raw-honeyed Liquid K’nish Schwarzbier, and middling rye-dried malt-toasted fig-dabbed Black Cat Porter.

More rewarding were sticky anise-laden cinnamon-spiced vanilla-backed squash-aided Stick Season Ale, boisterous grapefruit rind-embittered orange-peeled pineapple-tart piney-hopped TLA India Pale Ale, and baked bread-y prune-dried pumpernickel-finishing Bakers Little Helper.

January ’09, tried fig-date-sugared black cherry-dried chocolate-powdered Mr. Black’s Scwarzbier, creamy cappuccino-fronted coffee-roasted cocoa-backed nut-smoked licorice-tinged Extra Stout, and phenol perfume-hopped red-orange-fruited Old Ale.

www.americanflatbread.com

VERMONT PUB AND BREWERY

Vermont Pub and Brewery - Burlington Brew Tours - All-Inclusive, Guided  Brewery Tours & Craft Beer Events in Burlington, Vermont
BURLINGTON, VERMONT

Traveling West on Route 89 during snowy February ’04 New England excursion, stayed two nights in renowned bohemian haunt, Burlington. First stop was VERMONT PUB AND BREWERY, a large edifice with redeeming values I appreciated more the second time around five years hence.

As the second oldest brewpub on the East Coast (opened 1988), Vermont Pub spreads a large dining space behind windowed porch bar area. Spacious downtown eatery served good American cuisine. Ate hearty Angus Brewburger while tapping into now-deceased seasoned brewer Greg Noonan’s smooth libations.

Tried dry wheat-husked Ethan Allen Lager, sour malt-serenaded Burly Irish Ale, nut-soft Dogbite Bitter ESB, bitterly spice-hopped Bombay Grab IPA, hickory-smoked coffee-roasted Vermont Smoked Porter, silken cappuccino-sweet coffee-dried maple-sapped wood-smoked cola-nutty Handsome Mick’s Irish Stout, and mocha serenity Black Sea Imperial Stout.

In January ’09, discovered several lighter-bodied experimental brews such as chipotle-jalapenos-smoked sandalwood-burnt sage-oiled black-peppered Ambergris No. 1 Weiss and peculiar herbaceous honey-suckled Absinthe (gathering peppermint, absinthium, lemon balm, chamomile, licorice, and ginger illusions). Soft oak-aged raspberry-parched cranberry-soured watermelon-tinged Forbidden Fruit Framboise topped diacetyl chocolate malt-lagered fig-date-soured washout Brewmasters Cup Munich Dunkel, weirdly raw-grained lemon-tart bark-dried green tea-embittered Canadian-styled Cream Ale, and lemony green apple-soured banana-blanched limestone-grouted Beetlejuice (Bavarian Weizen).

www.vermontbrewery.com

Within walking distance, Pearl Street Beverage had excellent bottled selection where I purchased Trout River, Rock Art, and Berkshire brews.

The Pub at Ken’s Pizza had local fave, Switchback Ale, flaunting spritzy hop spice, sweet malt bed, dry orange rind midst, and strawberry-peach trace. Switchback has since gained Northeast notoriety with many out of state pubs.

NORWICH INN

NORWICH INNNORWICH, VERMONT

Heading North on Route 91, bought Harpoon’s Munich Dark Lager and Abbey Style Ale at Windsor warehouse (formerly Catamount Brewery), then 10 miles hence purchased Jasper Murdock’s Old Slipperyskin IPA and Whistling Pig Red Ale (reviewed in Beer Index) at colonial-styled relic, NORWICH INN, December ‘05.

A tiny English-styled brewpub-ensconced restaurant since ’93, the short dining room bar had samplers of hazelnut-chocolate-spiced maple-malted anodyne, Jasper Murdock’s Private Stock, and chocolate-roasted coffee-embittered fruit-soured Stackpole Porter during initial sojourn.

On November ’06 trip, sampled dark chocolate-malted, tea-embittered, black licorice-tinged, lactose-sugared Jasper Murdock’s Famous Sidekick Mild Ale and soft grapefruit rind-fronted, wood hop-embittered, lemon-dabbed Jasper Murdock’s Last Picked Pale Ale.

January ’09, consumed honey-spiced cherry-berry-backed Jasper Murdock’s Oh Be Joyful English Brown Ale and mild barley-toasted fruit-spiced crystal-malted Dr. Bowles Elixir (Amber Ale) at bar with brewmaster Patrick Dakin.

www.norwichinn.com

MAPLE LEAF BREWERY

MAPLE LEAF MALT & BREWING - CLOSED - 20 Photos & 80 Reviews - American  (Traditional) - 3 N Main St, Wilmington, VT - Restaurant Reviews - Phone  Number - Yelp
WILMINGTON, VERMONT

Twenty miles west of Brattleboro through snow-capped mountains, found Wilmington’s terrific pint-size venue, MAPLE LEAF BREWERY, New Year’s Day ‘06. Though by summer ’08, brewery closed and only bar remained.

Located in the quaint Mount Snow valley near the corner of Main Street, brewer Darren Fehring’s pub had outgrown its constricting boundaries and a second floor bar was built post-haste. Small dining area to left fronts brew tanks while tucked-in low-ceilinged bar takes up the right.

Burgers and sandwiches went well with sticky yellow-fruited corn-buttery malt-liquored pungency Winter Wheat Ale, coffee-stained wood-burnt walnut-dried Lenny’s Legend Porter, and ‘visiting ale’ Allagash Grand Cru (with its ripe tangerine-orange-melon tang and orange-cherry-bruised depth).

Best bets: alcoholic whisky-malted raisin-tart Mad Walter’s Wee Heavy Scotch Ale and rye-flaked hop-charred currant-embittered Rye Not Stout.

November ’06, quaffed creamy cereal-grained wheat-honeyed butternut-cornbread-dashed Bombshell Blonde and sharp-hopped red-fruited maple-sweet wheat-cracked Asylum American Pale Ale with Fehring.

By summer ’08, brewery closed but bar remained.