On tap at Poor Henry’s, scrumptious Almond Joy-candied porter spreads shredded coconut milking above cacao nibs sweetness and dark-roasted black chocolate malting. Subsidiary vanilla, caramel, crème brûlée and creme de cocoa notions receive light powdered sugaring. An impeccable coconut-flavored dark ale.
Monthly Archives: January 2016
BOLERO SNORT VARIABULL 003 PORTER WITH CINNAMON AND VANILLA
On tap at Dog & Cask, easygoing brown porter needs more pronounced cinnamon spicing and vanilla bean licks to infiltrate molasses-smoked black chocolate base (first used in Happy Buck’n Anniversary Imperial Porter). Dank hop roast dissipates toasted coconut, marshmallow and coffee subsidies.
SAUCONY CREEK X RESERVE IMPERIAL COFFEE STOUT
On tap at Amazing Grapes, devilishly enticing Sumatrian coffee roast picks up milk-creamed espresso linger and caramel-burnt French dark chocolate sweetness. Mild hop char deepens smoked chicory, cayenne pepper, semi-dry port and black grape illusions.
DEMENTED BOEWULF PORTER
AGAINST THE GRAIN KENTUCKY RYED CHIQUEN
On tap at Poor Henry’s, tranquil whiskey barrel-aged amber ale lets piney India Pale Ale-like citric fruiting softly affect spicy caramel malt sweetness and dry fig-plum conflux to its leathery barnyard hide.
KANE MANDARINA
On tap at Poor Henry’s, tenaciously sharp Citra-hopped pale ale’s unyielding yellow grapefruit tang picks up sunny lemon juicing above sugar-spiced crystal malt base. Wispy mandarin orange, blood orange and tangerine illusions increase bright citric glisten at clean finish. Exquisite.
FOUNDERS AZACCA INDIA PALE ALE
On tap at Poor Henry’s, ubiquitous Azacca hop tropicalia embittered by bark-dried pine resin above spicy caramel malt bed. Juicy mango, grapefruit, mandarin orange, peach, pineapple, papaya, clementine and tangerine overtones glimmer against mild black peppering and dried fig snip. In the bottle, streamlined yellow grapefruit-peeled orange rind bittering and sugar-spiced candied citrus tartness reach biscuity malt bottom.
HARPOON EHOP COLLABORATION
Well-designed 2015 limited edition collaboration with Oregon’s Deschutes utilizes locally sourced sage and thyme as well as employee-grown hops to spice up toasted caramel malts, fig-sugared dried fruiting and dewy cereal-grained sweetness.
BRIX CITY BELGIAN DUBBEL
On tap at Dog & Cask, vague dubbel needs deeper sweetness to counter sharp hop peppering and soured fig-plum-raisin tartness. Instead, candi-sugared yeast spicing and caramelized malting get beaten down by somewhat pedestrian dried fruiting.
BRIX CITY 1064 CITY BOCK
On tap at Poor Henry’s, dewy earthen moss drapes balmy raw-honeyed dried fig leafing, tannic grape niche and reedy hop moderation as phenol carbolic spritz provides brisk tongue prickle.
EVIL TWIN JAMES BEER BERLINER WEISS
On tap at Poor Henry’s, tart coriander-salted “olive and strawberry” combo evaporates beneath lactobacillus-cultured yeast souring. Leathery green grape musk and orange rot dryness heightened by wheat-strawed barnyard acridity.
JACK’S ABBY SOUR BARREL PROJECT ABS
Winningly sharp Flanders Brown Ale-like sour ale (whose ABS moniker stands for Almost Brown Sour) utilizes residual wild yeast bacteria in red and white wine barrels to promote vinous green grape tannins, dry cider pucker and raspberry vinaigrette acidity.