Brisk lemony banana haven penetrated by zestful grapefruit-peeled pineapple, mango and guava tropicalia. Sticky pine resin infiltrates ancillary dried plantain starching pushing against acidic green grape tannins as mild gin-soaked juniper bittering enhances widespread citrus brightness overwhelming initial banana puree sweetness and allowing phenol liquor alkalinity to spread – satisfying fruitful booze hounds but precluding softer palates.
On tap at Seven Lakes Station, curious Nelson Sauvin-hopped pale ale better defined as a New England IPA-inspired pale ale (than a simple pale ale) since its yogurt-soured yellow and orange fruiting sits atop a creamily wheated oat base. Tart lemon meringue, sweet orange peel, bitter yellow grapefruit, tangy peach and papaya combine with limey Nelson Sauvin-inspired green grape tannins, salted guava and sour gooseberry as citric lemongrass herbage beckons.
On tap at Taphouse 15, dewy Scotch-licked peated malts and lightly pungent truffle musk ride alongside earthen mineral grains atop crusty caramelized wheat toasting.
On tap at Taphouse 15, easygoing lemon-candied yuzu fruitiness brings mild citric acidity to the fore as perfumed mandarin orange tartness and limey grapefruit snips waver atop laidback pale malts in soft-tongued summertime setting.
On tap at Cloverleaf, mild witbier plies spritzy lemon-soured orange juicing, light coriander spicing and slight sudsy soaping to delicate salted white wheat base. Just a tad washed out.
On tap at Seven Lakes Station, new labeled hefe circa 2023 lets sour green grape esters and cucumber-watered watermelon rind earthiness lead into its stylish banana-clove-bubblegum sweetness contrasted at the finish by musky herbage. Sourdough breading reinforces sourly sweet fruiting.
On tap at Taphouse 15, dry straw-yellowed light body stays too subtle as slightly soured champagne-sparkled green grape tannins seep into grassy hop stead at washed-out pilsner malt base. Suited to mellower sessionable thirsts.
On tap at Taphouse 15, submissive Texas watermelon rind earthiness, moderate rosemary-lavender sashay and mild minting prickled by salty lemon-soured lime zesting.
On tap at Taphouse 15, easygoing aluminum cleared grisette (with low alcohol) plies delicate champagne wining to lemon seltzer spritz and snippy salted spicing over pale wheat bottom, picking up light barnyard leathering.
On tap at Kitchen & Beer Bar, succinct souped-up blonde ale utilizes treacly maple syruping to sweeten spritzy lemon spicing and mild cinnamon toasted powdered sugaring secured by honeyed wheat base.
WASHINGTON DC
Impressive Navy Yard-bound brewpub, sportsbar and restaurant, BLUEJACKET, was established in 2013. Inside a century-old factory with heavy industrial metal, steel columns and commercial grade windows, this red mammoth brick-based DC warehouse features a street level bar, two windy mezzanine levels and towering brew tanks everywhere.
The large wood-floored main dining room offers several community tables and semi-private booths serviced by the 20-seat silver-topped bar (with 22 homemade and 28 guest draughts).
Brewing director Ro Guenzel (formerly of Colorado-based Left Hand and Great Divide) has a flare for crafting a wide variety of traditional stylistic fare. There’ve been over 200 different beer recipes used in Bluejacket’s ten year stint. Cocktails, Scotch, rye, bourbon and wine are also available.
My wife and I consumed a dozen Bluejacket brews while visiting on a sunny Saturday afternoon, March ’23.
Bone-dry German pilsner, Love Cats, utilized floral citric-herbed Loral hops to provide a clean crisping for its musky mineral graining.
Another Bavarian pils, Self-Portrait, lifted lemon-dropped Hallertau hop herbage above dainty cracker-like pilsner malts.
Easygoing light-bodied aluminum yellowed rice lager, Gan Bei, retained a fizzy Saaz-hopped lemon spritz and herbal lemongrass minting atop rice-dried spelt graining.
Mild grain musk and sour lemon coalesced for cellared lager, Lost Time Kellerbier, a delicate moderation with slight vegetal tinge.
Flagship Lost Weekend, a rounded hazy IPA, let light vanilla creaming seep into salty yogurt soured milking, waxy tropical fruiting and dank pine resin – leaving ancillary guava, gooseberry and grapefruit tartness as well as peachy tangerine tanginess on its oated wheat base.
Tropical hop bomb, Smile In Disguise, another hazy New England IPA, regaled orange-peeled pineapple, grapefruit, peach and mango tanginess plus brisk lemon zesting over crystal malt sugaring.
Milk-sugared vanilla sweetened tropical fruited sour, Strangers In Paradise, picking up minor citric acidity as its salted mango, guava and passionfruit illusions and wispy green grape esters linger softly above acidulated pale malts.
On to the dark ales. Roasted nuttiness and soy-sauced brown rice combined for They Both Met Dark Lager, letting cola, walnut and Brazil nut illusions flutter before getting soapy.
Bittersweet chocolate and dark caramel received tobacco-roasted earthen mossing for Chimbley Sweep, a viable schwarzbier.
Soft-toned Eton Rifle Brown Porter had a nitrogenated smoothness as its coffee-dried nut char encountered desolate dried fruiting.
Mexican chocolate, cassia bark, vanilla beans and cacao nibs informed Mexican Radio Sweet Stout, bringing mild ancho chili heat to its molasses oats spine.
Brown chocolate-y milk-sugared coffee guided Sugar Snow Imperial Stout, gaining maple molasses, hazelnut paste, cinnamon bark and gingerbread niceties.
WASHINGTON DC
Across the street from the marine barracks in the Navy Yards of Washington DC, veteran-inspired VALOR BREWPUB opened to the public September 2018. Jeff Hancock, co-founder of nearby DC Brau, emerged as brewmaster in 2022.
An English cavern-like restaurant and brewery with a prohibition era speakeasy appeal, the patriotic 2,500 square-foot pub features a 20-stooled right side copper top bar with seven taps, two brewtanks and two TV’s alongside the red brick back wall. A few four-seat tables along the left wall plus an outside front patio allow for more patronage. Glass-encased brew tanks are in the rear.
Caged Edison lights hang above the bar and exposed pipes give the low-ceilinged taproom a certain rusticity.
My wife and I settled in at noon on a sunny Saturday in March ’23 to imbibe five rounded brews.
Brisk Bavarian kellerbier, Moonbeam, let herbal-perfumed grapefruit, orange and peach spicing receive musky hay acridity above its lagered pale malt base.
Honey-fruited Shellback Amber Ale retained sweet cherry, berry and fig spicing as well as bourbon vanilla whims over treacly molasses toastiness.
Lemon-soured herbage and grassy hop astringency placated Blue Nose Kolsch, a tidy moderation with humble white wheated pilsner malts.
Dark candi-sugared syruping draped the brown-sugared raisin, fig and date sweetness of Valor Belgian Holiday Ale, picking up mild cinnamon, candied orange and glazed pecan licks.
Dry cocoa-powdered Bakers chocolate fortified Pollywog Porter, leaving milk-sugared coffee tones and wispy cola nuttiness on the backend.