On tap at Curley’s, richly creamed bourbon-aged chocolate spiciness stays rambunctious above cedar-burnt hop char. Sturdy vanilla-beaned coffee influence and chewy raw molasses gunk deepen mocha resonance. Latent walnut sear contrasts sweet burgundy wisp beneath the bold bourbon chocolate dessert surface.
On tap at Plank Pizza, soft-toned Abbey Ale aged in bourbon and brandy barrels seems a tad thin and underwhelming (despite heady 9.9% ABV), but not at the expense of its spicily candi-sugared plum, fig and date sweetness. Mild port, burgundy, brandy and bourbon illusions add subtle red-wined tannins.
Elegant pale yellow-cleared moderation (in collaboration with Belgium’s famous Liefman) forwards white-wined lemon rot musk to lemongrass-salted citric hop stead and tart grapefruit curdling above mild sourdough respite. Sour lemon-limed yogurt finish fades quick.
On tap at Curley’s, easygoing English barleywine brings tingly brown-sugared molasses sweetness to quaint orange-peeled red cherry, red grape, plum and banana piquancy as well as vanilla whiskeyed snip above flaked barley-oats cushion. Caramel malt base contrasts grassy hop astringency beneath the lightly ethanol fruit-spiced surface.
On tap at Seven Lakes Station, amiable hybridized Belgian dark ale/ traditional stout allows sweet candi-sugared Belgian yeast fusion affect bittersweet cocoa nibs, fudged toffee, Bakers chocolate and barley-flaked caramel malts. Creamy dark chocolate center gains subtle coffee, walnut and hazelnut illusions as well as whimsical dried fruit spicing and slight wood-charred peat mossing. A fine chocolate dessert treat for the holidays.
On tap at Curley’s, complex and well-balanced wintry witbier lets sweet orange-peeled coriander adjunct, zesty lemon spritz and gentle vanilla sway gain lightly lingered white-peppered sea salting above wheat-flaked pilsner malting. Candi-sugared Belgian yeast obtains herbal fungi notion at floral-perfumed citrus finish.
Slightly curious winter ale hybrid brings dark-roasted chocolate nuttiness to spicy dried-fruited Belgian yeast and distant charcoal-scorched earthen hop char with winning results. Sinewy molasses-dipped mocha charm coalesces dark chocolate, coffee, cocoa and chicory tones as ancillary dark cherry, plum and fig snips contrast mossy latency.
On tap at Taphouse Grille, complex tripel combines vanilla-creamed banana sweetness, honey-spiced cereal oats graining and silken white-peppered hop bittering above dank cellar musk. Latent white grape, peach, pineapple, pear and nectar illusions reinforce herbal-peppered tropical fruit aspect.
On tap at Taphouse Grille, enticing honey-spiced Belgian pale ale layers creamy vanilla sugaring atop juicy lemon-bruised orange tang and mild white-peppered herbal hop bittering, picking up honeydew, cantaloupe and melon illusions. Sweet fruited piquancy contrasted by fusel alcohol warmth at busy finish.
“Burgundian” dubbel contrasts laidback candi-sugared dried fruiting and sweet orange peel subtlety with sharp peppery hop bittering and wispy tobacco roast. Stylishly embedded prune, raisin and plum tones gain mild honey-spiced chocolate malting as distant licorice-rooted anise star adjunct gains tingly coriander and cumin accents.
On tap at Growler & Gill, summery dry-hopped witbier complacently blends lemon-soured mango, peach, passionfruit and kiwi tartness into grassy herbal thrift and mild fungi-like yeast mustiness.
On tap at Andy’s Corner Bar, creamy brown-bodied Belgian dark ale (limited edition – 2017) makes fine winter warmer. Ripe fig and raisin adjuncts enjoin burgundy-wined black cherry, prune and banana fruiting above mocha-spiced molasses bread sweetness. Dark Belgian candi syrup thickens the mocha fruited frontage.