On tap at Plank Pizza, casual Bavarian-styled bock/marzen merger brings autumnal brown-sugared pumpkin pie spicing to sharp hop astringency and toasted biscuit spine. Ancillary toffee-sweetened dried fruiting registers below gourd-informed surface, leaving these timid bock aspects in the dust.
Feisty brown-sugared honey, cinnamon, nutmeg and allspice adjuncts crowd sweet ‘n simple pumpkin ale. Creamy vanilla malts contrast vegetal pumpkin-fleshed astringency and ethyl vodka burn below pumpkin pie spicing. Mild banana, clove, ginger, marshmallow and clove undertones find room.
Halloween-bound dunkelweizen evenly spreads brown-sugared pumpkin spicing alongside toasted almond, pecan and caramel sweetness in crystalline well water setting. Light cinnamon, nutmeg and allspice seasoning creates tingly gingerbread spine for autumnal Munich-styled lager.
Mucky midrange moderation meshes pumpkin pie sugaring with ephemeral cinnamon-nutmeg-allspice conflux, candied crystal malting and distant banana-clove sweetness. Latent metallic sheen and phenol hop astringency disrupt gourd tenacity.
Indecisive gourd-squashed Belgian dubbel gets mellow as maca-rooted pumpkin spicing picks up musty raw molasses souring and earthen barnyard leathering. Ripe banana undertones lay beside light cinnamon-nutmeg seasoning and sweet pecan wisp.
On tap at Plank Pizza, pallid gluten-free autumnal moderation utilizes sorghum, instead of wheat, to less assuredly support evaporative brown-sugared pumpkin spicing and vegetal gourd earthiness. Lemon-seeded herbal hop astringency negates wispy vanilla, cinnamon and nutmeg adjuncts.
On tap at Cloverleaf, unique soft-toned acorn squashed moderation retains easygoing gourd spicing, light chili flake burn and syrupy Blackstrap molasses bittering over sweet crystal malting. Meaty pumpkin astringency perfectly contrasts cinnamon-spiced pumpkin pie sugaring.
Well rounded and stylishly bold Oktoberfest evenly distributes cereal-grained caramel toasting, dewy peat earthiness, chestnut-roasted pecan sugaring and brown-sugared molasses sinew. Rye-spiced pumpernickel breading and dried-fruited raisin, prune and black cherry undertones add depth.
Brusque autumnal medium body “leads us not into temptation” with its lightly pungent raw-honeyed graining and leafy hop foliage. Mild ethanol burn weighs down brown-sugared caramel roast and gunky sour fruiting.
On tap at Poor Henry’s, soft-toned hybridized Scotch ale brewed with tart cranberries and sweet orange peels picks up subtle plum-sugared goodness over dainty caramelized Scotch malts. A delicate delight.
Richer saccharomyces yeast strain, sweeter citric spicing and heightened floral herbage distinguish complex witbier from lighter stylistic varieties. Soft-toned Curacao orange peel adjunct, emerging Valencia orange tang and sugary coriander respite engage aromatic lavender, rosemary, lotus and mint illusions over cracked wheat base. Tertiary banana, peach and tangerine sweetness contrasts sly plantain dryness.
Sassy sarsaparilla-styled suds sustains stickily sugared soda syruping over casual vanilla, licorice and birch adjuncts. Light medicinal astringency girds dainty black cherry sweetness and mild ginger spicing of heavily creamed ‘hard’ root beer. More filling and dynamic (though arguably less palatable) than viable competitor, Not Your Fathers Root Beer.
