GALLOWAY, NEW JERSEY
Residing a few miles west of Atlantic City just off the NJ Parkway in a gorgeous earth-toned stone edifice, Galloway’s GARDEN STATE BEER COMPANY opened for biz, March 2016, hiring current head brewer, Adam Curnow, a year hence.
Crafting a well-balanced variety of familiar contemporary styles with a flare for mild improvisation, Curnow’s crisply clean watered fare floated out of the twelve-plus tap handles at the right side back bar during my initial March ’21 trip.
Upon entry, there’s an impressive white-stoned left side hearth with a few couches, chairs and TV that counters the Christmas-string lit bar area (with stooled tables and mirrored side wall). The wood top bar features beautiful embossed tile and two TV’s corner the area. Brew tanks are staged to the far left and cans-crowlers are available.
Straight-ahead Galloway Golden Ale stayed dryer than most, as grassy-hopped lemon spicing caressed honeyed pilsner malts with simple goodness.
Excellent lawnmower fodder, Cream Of The Crop retained more body and depth than its stymied competitors, as vanilla-creamed lager malting and dry ale yeast pungency received floral-perfumed hop spicing at the slightly bitter back end.
Infused with local Smithfield coffee beans, Cook’s Corner Coffee Cream let its light roast coffee frontage engage black-peppered espresso tones and mild orange rind acidity.
Earthen watermelon rind seeped into citric-hopped zesting for Don’t Go Chasing Watermelons, q white-wheat-backed fruit ale with wispy cantaloupe-honeydew sweetness.
Spritzy lemon-dropped blueberry tartness gained a gunky sweet-tart pureed lacquering and light white peppered spicing for Blue Jersey, a white wheat-based blonde moderation with herbal Noble hop wisps.
Tart lemon saffron spicing zapped Blueberry Lemon Meringue Sour, adding minor acidity to its blueberry-embittered lemon candy finish.
Subtle caramel-roasted toffee sweetness led Caddie Corner, a moderate-bodied red ale with spiced apple-orange tang contrasting leafy dry hop musk.
Dry rye graining picked up fizzy lemon spritz for English pale ale, Pennsyltucky Rye, finishing with a black-peppered pumpernickel spicing.
Sharp dry-wooded yellow grapefruit zest penetrated Noreaster, a bold East Coast IPA with juniper-licked orange rind bittering and peachy pineapple snips.
Vibrant double dry-hopped NEIPA, A Better Time, brought zestful yellow grapefruit tanginess to musky wet-grained dankness, juniper-embittered pine lacquering and brisk orange wisps.
Intensely hopped Nucky’s Empirical IPA countered bitter grapefruit rind zesting with raw honeyed graining and pine-lacquered dry gin liming.
Charcoal-stained dark cocoa resin, chalky black chocolate bittering and dark-roast hop sear fortified Rebels Black IPA, leaving musky black grape esters on the murky mocha mass. Cinnamon-sticked cocoa nibs provided heat for Mexican Hot Chocolate Stout, an enticing wintry dessert.
Dark molasses gingerbread spicing amplified Alban Arthan, a luscious fireplace nightcap with subtle black cherry tartness.
Homebrewer Eric Schmehl concocted Russian Imperial Stout, a full-bodied dark ale with dark-roasted coffee-chocolate tones battling back cedar-burnt hops as well as licorice, molasses and black cherry wavers.
During March ’22 lunchtime perusal, discovered nine more fine Garden State brews one day after their sixth anniversary – including three porters.
Re-creating a flaming hot jawbreaker-candied Atomic Fireball, this spritzy Steel Pier Blonde variant lowered the red-peppered capsaicin heat and dextrin malt sugaring but maintained the cinnamon bark intensity.
Dewy peat saddled Friar Tuck’s Best, a mild English pale ale with biscuity malts.
Mild beige-paled Champear utilized sparkling champagne yeast and prickly pear tartness to soak up green grape esters (and wispy mustard seed vinegaring).
Sour yeast fermented Namasip Cherry Sour, retaining tannic cherry esters, tart hibiscus flowering, sharp Granny Smith apple notions and candied lemondrop wisps.
Perfume-cologned citrus zest graced sweet floral-daubed spicing and delicate wood tones for medium-bodied Abescon Bay IPA, merging East-West Coast styles.
Delightful fifth anniversary celebrator, Year Five Scottish Wee Heavy, let caramelized chocolate engage toffee-candied spicing, prune-dried black cherry tartness and sweet cereal graining to its dewy peat bottom.
Black coffee, dark chocolate and dried cocoa gathered for Leeds Point Porter, leaving dark-roasted hop char on its muddy mocha midst.
Bold sixth anniversary Baltic Porter VI (10% ABV) plied plum-raisin-cherry fruiting and dry anise-cumin spicing to its cold-lagered dark chocolate base.
Less intense Partigyle Baltic Porter saddled mild dark chocolate-roasted coffee tones with sedate dried fruiting and mossy compost soiling.