Soft-toned Citra-hopped mimosa knockoff brings light lemon-soured orange peel bittering to spritzy champagne souring. Wispy banana-clove illusions settle beneath alongside delicate oats-dried wheat malts. Easygoing orange-juiced champagne-fizzed mimosa cocktail alternative.
On tap at Mohawk House, sweet oatmeal stout gains peat-smoked cherrywood moderation and modest maple molasses syruping. Milk chocolate continuance subsumes dried cocoa, hazelnut, pecan and black cherry illusions as its oats-charred smokiness subsides.
Pleasant jalapeno-influenced moderation. Modest green jalapeno peppering heats up salty lemon spritz and stylish coriander-spiced orange peel zesting. Subtle bell pepper and chili pepper illusions deepen jalapeno-tinged citrus finish.
Veritable peach cobbler’s a ‘classic confection’ featuring inconspicuous vanilla bean bittering, lightly sugared cinnamon-nutmeg-clove spicing and earthen Perle hop astringency while retaining a sharp peach tartness. At the finish, mildly lacquered peach syruping picks up wispy cherry snip above caramelized biscuit bottom.
Propagated lemony mint and green tea illusions relinquish mild lemondrop hop tartness for surprisingly hefty 8% ABV India Pale Ale. Sunny lemon resilience gains bright mango, papaya and mandarin orange juicing above biscuity pale malt base.
Crisp lemon-oiled sunflower petals gain peppery Saaz-Hallertau hop musk and dark-roast grain assertion for augmented autumnal Czech pils. While salty sunflower influence stays subtle, latent leafy herbal astringency lingers.
Experimental Denali hops prop up sunny ‘pineapple and citrus’ tropicalia as well as prickly sugar-spicing, light floral-perfumed licks and resinous pine oiling above biscuity pale malt base. Moderate grassy hop bitterness lingers at zesty fruit finish.
Lively Belgo-American convergence spreads India Pale Ale-derived citrus zestiness, sharp sugared spicing and wafting floral bouquet atop herbal white-peppered Belgian yeast. Brewed with tangy mango, pineapple and passionfruit adjuncts, its honeyed peach, quince and tangerine subsidies enhance the tropical finish.
Expansive tripel unites pink Himilayan sea salting and coriander spicing of a gose with the subtle black peppercorn heat and soured lemony orange zest of a smoked saison. Honeyed tripel yeast sweetens bruised orange midst and distant banana-clove sugaring, gaining groat-y crayon likeness (or cheap vodka whir).
Bona fide sea-salted caramel nuttiness softly captivates as butterscotch-candied chestnut, praline and almond illusions sway below. Though body’s a bit frail, its sharp-spiced ‘salty and sweet ‘combo never falters.
Calm star anise adjunct influenced by semi-sweet Baker’s chocolate scape, embittered dark cocoa powdering and subtle soy saucing. Doughy chocolate midst gains modest fig-dried dark cherry tartness and distant coffee-burnt espresso snip.
Spruce-tipped evergreen freshness heavily influences pungent piney fruited IPA template. Sunshiny orange-peeled tangerine tang brightened by spruce-y Christmastime crisping. Served with Otterbein’s orange white chocolate chip cookie, citric intensity increases.