A coffee shandy anyone? Tart lemon-candied pucker usurps polite light roast coffee influence for uniquely hybridized American IPA. At times like a ginger-herbed lemonade, this lightly soured sucker casually caresses its lemony center with mandarin orange and tangerine wisps. Probably should’a upped the coffee tones, but needless to say, this works fine.
Bright grapefruit tang leads the way for splendid tropical-fruited medium body, picking up sharp lemon souring and mild earthen pining to contrast underlying candy-spiced malt sugaring. Orange-peeled pineapple, mango, papaya and peach glaze its grapefruit-forward surface.
On tap at Growler & Gill, ‘traditional English India Pale Ale’ lets tropical Mosaic hops infiltrate dewy earthiness, creamy pale malting and herbal nuances. But its distant pineapple, mango and orange illusions should be brought forth more to improve its multi-tiered English mosaic.
On tap at Growler & Gill, pleasant straightforward IPA with moderate citric-juiced piney hop bitterness lets mildly creamed crystal malt spicing sweeten the backend. Lemony grapefruit tang receives tertiary pineapple, mango and papaya tropicalia.
On tap at Seven Lakes Station, candied pineapple sugaring plus orange-peeled mango, pineapple, grapefruit, tangerine and peach tang add juicy fruiting to mildly bitter piney hop briskness. Efficient.
On tap at Seven Lakes Station, effervescent citrus gleam heightened by moderate Galaxy-Citra-Columbus hop bittering in crisp, clean, pale malt setting. Floral-dried lemony grapefruit tartness and mild orange tang land in grassy dry-wooded field.
Proprietary homegrown rye receives slightly sharp floral-fruited spicing above delicate piney hop temperance. Glass-sugared cookie dough yeast enriches rye spicing as zesty lemon-licked grapefruit and orange peel bittering contrasts mellow peach, tangerine and pineapple tang.
On tap at Growler & Gill, tartly tangy blood orange adjunct receives daintily sweet agave syruping above sugared pale malts. Polite piney hop bittering and candied grapefruit-tangerine subtleties complement blood orange misting.
On tap at Andy’s Corner Bar, fluffily cream-headed moderate-to-medium body delivers citrus-spiced Mosaic-Cascade hop zestiness and mild wood-dried Amarillo-Columbus hop bittering to biscuit wheat-honeyed English pale malting. Witheringly lemon-dropped mandarin orange, tangerine, pineapple and mango tang needs more punch.
On tap at Seven Lakes Station, pinkish amber yeast-cultured sour ale brings tart raspberry-seeded pucker to moderate lemon-limed green grape acidity. At the finish, candied raspberry sourness gains strawberry rhubarb pie illusion above modest dry oaken bittering.
Modest pumpkin roast sweetened slightly by meek cinnamon-nutmeg spicing, brown-sugared acorn squash reminder and teasing yam snip. Desolate earthen bottom underscores relegated pumpkin pie-spiced finish.
Devilishly delicious Halloween ’17 treat (with hellish 6.66% ABV) plies cereal-grained cookie dough yeast to fruit-spiced center and mild pine resin. Initial caramel apple sweetness seeps into Bosc pear, peach and cherry illusions as well as tangier floral-bound orange, mango and tangerine tropicalia. Sweet toffee-like malting adds candied coating to terrific medium-bodied red ale.
