AMHERST BREWING

United States Brewpubs

Amherst Brewing Co.

WESTERN MASSACHUSETTS

Along the Connecticut River lies Springfield and its verdant rural outlying vicinity known as Pioneer Valley, visited April ’05, then again October-December ‘07. Perfect for winter skiing, summer recreation, and stream fishing, this tree-lined New England vacation getaway makes for a relaxing pilgrimage any time of season.

Easternmost town of Amherst, home to University of Massachusetts, offers midtown hotspot AMHERST BREWING, a brick-walled brewpub with maroon front deck, centralized J-shaped bar, front-rear brew tanks, wooden vats, and left dining, opened August ‘97.

During initial April ’05 tarriance, discovered light citric-hopped sweet-corned pecan-almond-seduced Honey Pilsner, quince-sweet grapefruit-soured sharp-hopped coriander-spiced North Pleasant Pale Ale, punctiliously pine-hopped lemon-dried grapefruit-embittered apple-pear-tinged Cascade IPA, and tame melon-nectar-tangerine-fruited Incinerator Doppelbock, four fine libations representing the soft end.

Nut-roasted coffee-burnt tea-honeyed Massatucky Brown, earthy vegetal-bound cocoa-dried mocha-bound Chocolate Porter, and robust coffee-roasted, black cherry-bruised Two Sisters Imperial Stout will please most dark beer aficionados. Special soft-textured cask conditioned Old #8 Anniversary Ale brought forth alcohol-soaked cherry-ripe inertia.

On Columbus Day ’07 Amherst revisit, sat alongside brewer Mike Yates and quaffed three assorted beauties, including lemony tangerine-fruited floral-honeyed white-wined Heather Ale (curiously brewed with Scottish heather instead of hops). Dank brown-sugared chocolate-cored earthen-peated fungi-dried Half In The Bagpipe Scotch Ale and creamy coffee-beaned, black chocolate-woven, walnut-roasted, wood-charred, lactose-aided Puffers Smoked Porter were full-bodied delights.

Dryly bittersweet pumpkin-spiced fig-sugared cherry-pitted apple-brightened pecan-nuanced Lewmeister Oktoberfest was efficient autumnal treat.

www.amherstbrewing.com

Bought Sherwood Forest Sheriff’s IPA, Sherwood Forest Archer’s Ale, Pennichuck 2-6-0 Mogul Railyard Lager, and Paper City India’n Pale Ale at nearby Four Seasons Liquor on Route 9 in Hadley.

www.fourseasonswine.com

THE GRANARY BREWPUB & RESTAURANT

United States Brewpubs,

WESTERN MAINE

Off Route 4 in hilly Farmington’s busy rural business district, green-roofed tan-sided THE GRANARY BREWPUB & RESTAURANT had a side deck entrance to central bar, quaint wood tables to right (near billiards tables), and far left dining area (visited October ’05 when Chicago White Sox won World Series). Pasta, pizza, lobster, and carnivore meats crowd menu as authentic Blues music played in background for packed dinner crowd.

Downed sweet wheat-honeyed popcorn-dried Dooryard Pilsner, peat-malted pumpkin-soured apple-pear-zipped Oktoberfest Lager, Marashino cherry-dried chocolate cake-like Laughing Loon Lager, fizzy sharp-hopped chocolate-buttered GPA 5.2 Pale Ale, mildly orange-spiced quince-tinged White Fox IPA, and citric-splashed macadamia-pecan-dashed peat-soaked tea-bashed Nut Brown Ale.

Though The Granary still serves awesome local beers, it’s brewery closed down by 2007.

www.thegranarybrewpub.com

SUNDAY RIVER BREWING

United States Brewpubs,

Sunday River Brewing Co. appealing decision to block renewal of license | WGME
BETHEL, MAINE

25 miles Northwest of Naples in mountainous outskirts of Bethel, rustic MOOSE’S TALE FOOD & ALE, better known as SUNDAY RIVER BREWING, had a light gray bead board exterior, large wood deck, main area bar with brew tanks, blue sky wall design, arcade games, and secondary bar near right side fireplace. Metal tables near bar, left side wood seating, and right side booths had waiting service for burgers-barbecue pub fare.

In October ’05, perused Will Anderson’s definitive The Great State of Maine Beer Book while consuming ski trays of light lemony-hopped grain-embittered Sunsplash Golden Lager, medicinal tangerine-apricot-sweetened caramel-softened Sunday River Alt, delicate floral-hopped citric-wheat Octoberfest, coffee-roasted chocolate-toffee-sweetened dry body Black Bear Porter, and perfumed alcohol-stricken yellow-fruited hop-enforced Knuckleball Bock.

Absolute best was 840 IPA, a heavily stone-fruited perfume-hopped alcohol-burnt Scotch-malted warmer with loud apricot-orange tang. In Beer Index, under Stone Coast, are listed bottled versions of several brews.

Under new ownership as of June 2021.

www.sundayriverbrewpub.com

BRAY’S BREWPUB

United States Brewpubs

Image result for BRAY'S BREWPUB
NAPLES, MAINE

Going West from Portland to Naples, Bethel, then Farmington, discovered three worthy brewpubs October ’05. Opened by hirsute Washingtonian Michael Bray in ’95 inside an oak-floored pine-walled old Victorian dwelling alongside Naples’ marina, BRAY’S BREWPUB proved to be an exemplary neighborhood hangout with central wood bar, right hand big screen TV, commendable food, and backroom brew kettles. Second floor dining and banquet facility also available.

Brewer Rob Prindall provided softly sunny lemon-candied Belgian-like Brandy Pond Blonde, frisky bruised-fruited orange-soured Old Church Pale Ale, sticky-malted dark-fruited Mt. Olympus Special Ale, and simple straw-wheat-dried oats-toasted peach-grapefruit-tinged Orien Oatmeal Pale Ale.

Better were audacious Yamityville Horror Sweet Potato Ale (a crossover potato-aided lager-ale blend with smooth vegetal-fruit autumnal resonance) and dry coffee-nut-thickened black chocolate-roasted caramel-burnt Pleasant Mountain Porter.

Highly recommended: busy Songo Loch Scotch Ale, gathering heather-hopped peat-smoked earthiness, black cherry bite, grape skin esters, fig notes, and surprising Band-Aid mouthfeel.

www.braysbrewpub.com

SLY FOX BREWERY – ROYERSFORD

United States Brewpubs,

WEST CHESTER, PENNSYLVANIA

In Royersford’s Lewis Road Plaza (ten miles from industrial-based Pottstown and twenty-five from Philly) lies the second SLY FOX BREWERY, visited April ‘08. The brown awning-fronted tavern had several front deck tables, gorgeous glass-doored entrance, spacious wood-furnished left dining, several pew-like booths, 15-seat rear bar, and several televisions.

Philadelphia Flyers won first round playoff series as I quaffed two previously untried brews with wife and sons. Renard D’or Belgian-Style Golden Ale had buttery candi-sugared orange-bruised lemon-soured herbal-hopped clove-coriander-allspice-teased motif while Royal Weisse scoffed banana-clove-bubblegum theme, orange peel bittering, and biscuit-y bottom with phenol alcohol burn.

www.slyfoxbeer.com

IRON HILL BREWERY – NORTH WALES

United States Brewpubs,

WEST CHESTER AREA, PENNSYLVANIA

10 miles northwest of Philadelphia, North Wales’ red-bricked black-awninged IRON HILL BREWERY is located inside The Shoppe At English Village, visited September ’07. Redwood furnishings brought elegance to right and left side dining (with glass-encased brew tanks set behind), center square bar with twin TV’s, and rear open hearth serving pizza-sandwiches. Quaffed creamy-yet-phenol yellow-fruited grassy-hopped gourd-lurked Oktoberfest.

www.ironhillbrewery.com

MC KENZIE BREWHOUSE

United States Brewpubs,

McKenzie Brew House | Brewbound.com
GLEN MILLS, PENNSYLVANIA

In a commodious freestanding gray building middling Route 202 six miles south of West Chester, ranch-styled Glen Mills’ restaurant-bar, MC KENZIE BREWHOUSE, attracted the younger crowd and sports enthusiasts (via several televisions and a downstairs bar offering shuffleboard, billiards and video games), December ‘05. Wood-countered right side bar and outdoor patio deck oppose left side dining and frontal glass-encased brew tanks.

Casual American cuisine complemented wheat-dried mild-hopped corn-starched Mc Kenzie Light Lager, grassy wheat-husked Saaz-hopped honey-dabbed Czech pilsner Shane’s Gold, chocolate-y hazelnut-roasted barley-toasted English-styled brown ale Unicorn Amber, and softly perfumed yellow-orange-fruited Goldings India Pale Ale.

Better brews were sticky red-fruited floral-accented orange-peeled bitter Wicked Will’s Pale Ale, perfectly named cinnamon-clove-dabbed gourd-soured Pumpkin Spiced Ale, off-dry port-like black cherry-soured Raven Porter, and bittersweet coffee-themed oatmeal-tinged hop-roasted chocolate-malted serenity Black Lab Stout.

Buttery orange-bruised tropical-fruited whiskey-Scotched cognac-soothed Belgian-styled Vuuve reached creative zenith.

www.mckenziebrewhouse.com

IRON HILL BREWERY – WEST CHESTER

United States Brewpubs,

WEST CHESTER AREA, PENNSYLVANIA

Positioned downtown in the colonial-styled Revolutionary War frontier settlement of West Chester, wood-paneled IRON HILL BREWERY opened to a U-shaped bar with substantial booth seating to right side and rear, December ‘05. Wood oven pizzas and sandwiches dominated American cuisine menu and a cute blonde bartender gave perfect descriptions of each beer (a first for me).

Copper brew tanks cornering Gay and High Street rendered fruity floral hop-sassed Ironbound Ale and its softer cask-conditioned version, the buttery orange-tart tropical-fruited I.B. Ale. Sullen raspberry-tart candy-soured phenol-hopped Raspberry Wheat and dinky pub-styled red-fruited peppery-hopped Anvil Ale proved just as fruitful.

Chocolate-roasted Pig Iron Porter had a deepening espresso assertion at its charcoal finish. Banana, fig, raisin, and walnut reached diminutive citric interlude dotting chocolate-soured Belgian Triple.

Though my light-drinking wife approved of anonymous sugar-sweet corn-malted hop-fizzed Lodestone Lager and nasty lo-cal diacetyl-scorned popcorn-like dry-bodied Iron Hill Light Lager, seasoned brewhounds should stay clear.

www.ironhillbrewery.com

SLY FOX BREWHOUSE – PHOENIXVILLE

United States Brewpubs,

See the source image

WEST CHESTER AREA, PENNSYLVANIA

In the midst of a brisk December ’05 brewpub tour west of Philadelphia, visited nine locations in three days, going from Bethlehem (most northerly) to Glen Mills (most southerly) and finally, New Hope (most easterly) on initial journey.

While Glen Mills’ highway-bound Mc Kenzie Brewhouse specialized in Belgian, Czech, and English-styled beers and nearby West Chester’s Iron Hill Brewery (one of five-plus franchise pubs in Penn-Delaware vicinity) crafted a diverse beer-ale assortment, SLY FOX BREWHOUSE, situated 20 miles northeast in rural Phoenixville, received highest recommendation.

Opened 1996 amongst farmlands inside a pristine mini-mall, SLY FOX BREWHOUSE  is the crown jewel (with a second location at neighboring Royersford), featuring the attentive crafting of brewer Brian O’Reilly. Entering from a front patio December ‘05, this sterling high-ceilinged alehouse had brew tanks behind centralized bar, left side and upstairs seating, and TV’s on opposing walls. The first Friday every month, strong Belgian-styled ales get dispersed to lucky benefactors. On December 9th, an astounding ten(!) different India Pale Ales were to be offered (so too bad I was a week early).

Nevertheless, while watching Army-Navy game on a chilly Saturday, my wife and youngest children sat at the friendly bar as bartender Suzzie poured me eleven truly distinct brews.

Diligent lightweights will enjoy prickly lemon rind-soured Pikeland Pils, tempered Seltzer-fizzed peach-skinned orange-fruited Gold Rush Lager, sharp hop-embittered coarse-grained grapefruit-spattered Helles Golden Lager, piney hop-spiced red-fruited Phoenix Pale Ale, and mild banana-breaded lemon-spiced Bavarian-styled Royal Weisse.

More experimental thirsts shall relish bubblegum-candied apricot-ripened burnt orange-finishing Dunkelweiss, ultra dry-hopped orange rind-affirmed yellow-fruited Chinook IPA, and meticulous cedar-smoked Band-Aid-tongued malt-sweetened Rauch Bier.

Hearty palates should check out wood-smoked mocha-sugared black cherry-bruised Prometheus Smoked Porter (with its flirtatious brandy-port finish), dry-bodied gently-hopped nut-sharp black coffee-finishing O’Reilly’s Irish Stout, and sweet chocolate-mocha-themed ascendancy Oatmeal Stout. Reviews of bottled Sly Fox Christmas 2005 Ale and Saison Vox listed in Beer Index.

www.slyfoxbeer.com

DRAGONMEAD

United States Brewpubs,
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

United States Brewpubs,

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

United States Brewpubs,

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