Distinct citrus-pined Mosaic-Cascade hop conflux stays briskly sharp as grapefruit-peeled navel orange tang, candied pineapple tartness and mild mango salting brighten over sugared pale malts in fine mellow fashion for unambiguously Deadhead-related hazy IPA.
On tap at Taphouse 15, dry rye entry gains spiced-up bourbon vanilla sweetness, rich brown chocolate sugaring and mild coffee bittering. Oak-charred whiskey tones reinforce peated rye influence.
Suitably subtle mango juicing quietly influences IPA-like citrus fruiting and light resinous pine dankness. Spry mango tang embittered by grapefruit pith and orange rind bite to contrast modest tangerine-pineapple-peach sweetness above its earthen grain bottom. Summertime fun.
On tap at The Oath, sweet caramel spicing (derived from red ale) encounters sharp citric hop bittering and resinous pine needling (of IPA) for bold hybrid. Mild bourbon syruping drapes bitter orange-peeled grapefruit intensity, tangy tangerine-pineapple-peach vibrancy, ripe red grape remnants and dainty floral aspect above biscuity barley-flaked pilsner malting.
On tap at District Tap House NYC, soft-tongued creamed coffee entry receives subtle sour milk chocolate-malted cocoa and espresso undertones. Mild sweet ‘n sour chocolate-coffee theme picks up minor nut roast and wispy burgundy illusions that whither beneath the smooth nitro surface.
On tap at Flytrap, adequate moderate-bodied hefe brings zesty lemon spritz to stylish banana-clove-bubblegum triumvirate as well as cotton-candied vanilla sweetness. For contrast, dry plantain starching seeps into sourdoughed banana-clove continuance. On tap at The Oath (2018), dry hop phenols mildly affect soured plantain esters and sweet banana sugaring while lemony vanilla stint and wispy clove-nutmeg illusions stay near doughy bottom. In the can, mildly creamed banana-clove flurry and fizzy lemon spritz saddle sweet Graham Cracker base.
Emphatic lambic-styled sour ale given spontaneous yeast fermentation in oak barrel. Bubbly champagne sparkle, black-peppered red wine vinegaring and oaken cherry acridity pick up musky barnyard leathering. Ancillary cider, crab apple, green grape, plum, apricot and pear illusions sweeten over time.
