Dank grain aroma and unappealing ill-defined metallic nuttiness knock down initial peat-smoked promise substantially. Barley-roasted coffee bittering and astringent plum-cherry smidgen add to extremely dry-hopped mocha-malted finish. Supposed rugged ‘Irish’ styling goes unnoticed.
Monthly Archives: January 2009
HALE’S MOSS BAY EXTRA ALE
Just whiffing this cloudy, rust-hued, yeast-sugared pale body will convince you it’s truly organic. Smooth mineral water flow mellows sedate piney floral moodscape overlaying roasted barley sweetness and cornstarch-like usurpation. Off-dry hop finish imparts fresh citric-berry fruitiness.
HALE’S MONGOOSE I.P.A.
Juicy peach-tangerine-berry-kiwi medley complements candied center and spruce-y pine nuance up-front. Then, toasted oats, flaked barley, powdered cereal, and laid-back yeast sweeten dry-hopped orange peel bitterness at back end for lissome moderate-bodied favorite.
(HALE’S) EL JEFE WEIZEN ALE
Scoured lemongrass acridity and weirdly festooned basil-thyme-spearmint herbage nearly undermine honeyed wheat setting. Floral yeast seduction pleasingly affects emerging orange blossom tang, green apple souring, and marginal banana-clove limn, but peppery hop clop stays stilted.
HALE’S DUBLIN STYLE STOUT
Cascading dark brown bubbles reach surface in Guinness Stout manner, creating beautiful pour worthy of this first class Washingtonian. Soothingly sweet chocolate malting elevates coffee nut creaminess and deep black cherry ripeness caressing char- hopped cocoa dryness for debonair fare.
HALE’S DRAWBRIDGE BLONDE ALE
Worthy fruit-spiced grain-saddled blonde with dank aromatic malting retains floral grassy-hopped bitterness. Mild lemon zest and subsidiary peach-pear-apple conflux reach subtle citric climax.
HALE’S AFTERMATH IMPERIAL I.P.A.
Bright grapefruit-peeled tangerine-peach tang sweetens toffee-caramel malting. Resinous pine-hopped bittering and mellow spruce illusions edge soft water backdrop. An endearing choice for amateur hop-heads.
HAIZHU ALE
Mild hop char informs up-front burnt wood chip essence, but swampy sour-scented ale lacks firm foundation to compete with less watery average brews.
HAIR OF THE DOG RUTH
Soft-toned floral wheat aroma, tongue-tingling hop spice, and honeyed banana sweetness give light-bodied German Weiss/ Belgian ale knockoff exceptional resilience simmered by secondary clove-coriander complacency. At candi-sugared finish, orange-bruised apricot-pineapple-tangerine tang and sunny lemon tartness emerge.
HAIR OF THE DOG ROSE
Fizzy bronze-hued bottle-conditioned Belgian-style Triple Ale with round pearly bubbles, suspended micro particles, and cloudy yoke-like viscosity drops earthy vegetative initiation into candied floral yeast sentiment. Honeyed pale malting and orange-bruised coriander-cinnamon zeal inform creamy vanilla register juxtaposing peppery hop bitterness at effervescent finish. Easy drinkin’ fare despite sharp alcohol burn and minor diacetyl souring.
HAIR OF THE DOG FRED GOLDEN SPECIAL ALE
Rye malts, spicy hops, and heavy yeast sediment inform bottle conditioned limited edition (batch #23 and #44) 1-quart 18-ounce wine-bottled champion honoring beer historian Fred Eckhardt. Peach ambrosia mouthfeel and sweet Scotch insistence usurp honeyed cognac warmth. Chewy molasses undertow, creamy malt elegance, and cookie dough ‘heaviosity’ similar to highly praised Ipswich IPA. Arguably the best and most complex golden ale available.
HAIR OF THE DOG DOGGIE CLAWS BARLEYWINE ALE
Pour slowly puffy beige-laced amber-toned bottle-conditioned barleywine or risk carbolic explosion. Perfumed herbal hop bittering buttresses candi-sugared orange-soured tartness and grapefruit-peeled nectarine-apricot-pineapple-mango fruiting. Heartwarming juniper-spiced alcohol finish relaxes nerves.