On tap at Seven Lakes Station, understated light-bodied fruit ale places mild cherry-juiced tartness above cracked wheat graining, leaving a tingly carbolic spritz on the tongue. Floral-daubed cherry subtlety gains wispy gooseberry, raspberry, strawberry and rhubarb licks lightly embittered by lemony pomegranate dryness.
On tap at Plank Pizza, sunny lemon zest brightens mild citric-spiced hop oiling over oats-dried wheat cracker malting. Fuzzy cream froth fills the head as subdued lemon twist picks up wispy mandarin-curacao orange snips.
Easygoing subtlety laces soft-tongued citric candied tartness with light piney hop bitterness and delicate sugar-spiced crystal malts. Sweet ‘n sour hard-candied orange, pineapple and grapefruit piquancy gains minor floral aspect over time.
On tap at Taphouse 15, unconventional nitro-injected oatmeal stout breaks traditional mocha mode, instead retaining mellow beet-sugared, vanilla cream-fluffed mouthfeel, billowy pinkish white head and silken ruby body. Cotton-candied watermelon, raspberry, cherry and strawberry illusions straddle soft honeyed wheat spine of delicate dessert treat. In the bottle, initial vanilla-creamed red velvet cake theme and Black Forest cake uprising get pushed aside by heavily charred hop astringency.
Creamily cohesive peanut-buttered black chocolate entry picks up dark-roast coffee influence. Nutty mocha resilience allows dark toffee, vanilla, espresso and cappuccino illusions to deepen its rich complexity.
On tap at Plank Pizza, astounding dark-roast coffee bean theme provides stiff caffeine boost! Dry espresso, cocoa and chocolate influence deepens java insistence. Sweet vanilla whim adds depth to awesomely designed coffee-dominant porter.
Bolder and more assertive than typical watermelon-flavored brews, though its featured fruit loses luster against citric-spiced IPA bittering and minor fusel alcohol burn (10% ABV). Acrid watermelon rind astringency contrasts candied watermelon sugaring above rich barley-roasted cookie dough malting. Tart orange-peeled yellow grapefruit, pineapple and mango illusions waver.
On tap at The Oath, ESB-inspired moderation gains advertised Madeira-like port wine richness above stylish mossy peat earthiness, biscuit caramel malts and toasted amber grains. Floral-spiced orange, peach, apple and sherry tones warble.
Impressive Scottish Ale coalesces stylish barley-roasted Maris Otter malts, dark-roasted chocolate scamper, dewy peat earthiness and sharp hop spicing. Brown-sugared molasses sweetness contrasts mildly bitter walnut astringency beneath the surface.
Sticky honeyed apricot sweetness gets cloy above white-sugared caramel malting and phenol aspartame plasticity. White-peppered apricot, peach, fig and tangerine tang denigrated by clay-like platiscine grouting while murkily vodka-like 12% ABV astringency diminishes lacquered apricot finish.
On tap at Assawoman Bay Brew Pub, pronounced mango juiciness enhanced by candied orange sugaring and tangy pineapple-mango-guava tropicalia above honeyed pale malting. Loud mango sweetness and perfumed citrus-spiced continuance will appease any fruit ale lover.
On tap at Flying Saucer in St. Louis, “festive” robust porter fused with Caffe Calabria coffee and sugared vanilla gains upfront peppermint adjunct to amplify its fudgy black chocolate malting. Like a Peppermint Pattie, its evergreen-fresh peppermint bark confection drapes the dry cocoa bean insistence and chewy mocha-enriched cookie dough spine.