On tap at Taphouse 15, pleasantly soft-toned, lactic conditioned NEIPA brings raspberry-soured melon rind bittering to yogurt-milked vanilla creaming and brisk lemony grapefruit spritz for snazzy lactic-sugared tropical fruited effervescence.
The American craft beer market may be thriving, but rarely has any brewer been able to replicate the meat-cured, kiln-smoked rauchbier style the Germans invented. And this quaint “maple caramel bacon beer” is no exception. Its initial beechwood-smoked grain soiling dissipates as the syrupy maple malting gains cloying nature that contrasts an unwelcomed lemon wedge souring. Unbalanced and underdeveloped.
On tap at Mohawk House, soothingly seductive India Pale Ale fermented in “bourbon barrels with cherry” retains sweet rum-like pleasantry from mild alcohol phenols. Sedate cherry-bruised orange liqueur, pineapple and peach sugaring belies dry whiskey tangent. Tingly bourbon finish lingers ever so softly.
Stylishly bold IPA-flavored medium body loads coniferous aromatics inside brisk piney citrus bittering. Bright grapefruit and orange rind bite soaks up resinous hop oiling and hemp-like musk over mildly sugared pale malts.
Lingering grapefruit rind and orange pith bittering given resinous pine hop lacquer, sharp juniper bite and musky herbage to contrast less prominent pale malt spicing. Fresh-watered minerality provides clean backdrop for lingering citric bitterness.
Richly dry oatmeal stout pounds smoky chocolate walnut resilience and coffee-stained vanilla beaning into lightly lingering hop-charred bittering. Tertiary Baker’s chocolate, cacao nibs and espresso illusions pick up latent plastique coating at nutty dark chocolate finish.
On tap at Beef Trust, smoothly creamed oatmeal stout brings smoky black chocolate malting, mild minty anise freshness and iced coffee continuance to oats-dried spine. Tertiary cacao nibs, charcoal and pipe tobacco illusions wander.