I’m convinced the best place to buy Canadian brews as of February ’04 is tiny grocery store, De Panneur Laurier, at 1420 Laurier off Papineau Boulevard. Bought Belle Gueule, Bieropholie, Boreale, Breughel, Du Lievre, La Barberie, Les Brasseurs RJ, Le Cheval Blanc, Nouvelle, Schoune, Saint Antoine Abbe, and Saint Arnould brews at marvelous oasis. Walked to nearby Rahman’s to get more previously unfound brews.
On April ’05 brewpub excursion, stayed at midtown hotel near respected Mc Gill University for three nights. I managed to quaff two local independent brews on tap at refined first floor bar: mild lemony-whiffed prickly-hopped grapefruit-soured wheat-dried Old Montreal Blonde and barley roasted sweet tea-like Old Montreal Red Ale.
L’AMERE A BOIRE, in arty St. Denis section, offered burgers and quesadillas alongside brewer Greg Rossel’s fine beers. High ceilings, a small back loft, oak stools and tables, sundry hanging plants, and rear brew tanks inundate the interior with six seats consuming the small right side bar.
Wheat-soft banana-bubblegummy coriander-cloved Blanche, mild lemon rind-softened spice-nipped Danoise, peppery-hopped honey-lagered Munich-styled Montreal Hell, lemony white-peppered currant-embitteredCerna Hora and floral citric pale ale Amere A Boire proved light and effervescent.
Malt-sugared orange-bruised grapefruit-surged Fin De Siecle (Red Ale), chocolate-malted cherry-ripened Cognac-warmed Boucanier Porter, raisin-greened cherry-tart dessert-like Maibock, mocha-chalked cappuccino-milked Kozak Dark Lager and mellow vanilla-chocolate-centered, crème de cocoa-like Stout Imperialsuited connoisseurs.
Tucked into the Indiana prairies and mere miles from Notre Dame University, MISHAWAKA BREWING has been in operation since ’91. Next to the corner malls off Main Street, this freestanding tan-brown-bricked facility had front garden deck and dark interior with left side dining and rear bar storing brew vessels, August ‘06. Pub fare was offered alongside upscale dishes: Beef Wellington, porterhouse steaks, and ossobuco pork.
Brewer Rick Schmidt poured sun-bright, lemony orange, coriander-spicedShag Bark Belgian Wheat, vivacious piney-hopped orange-grapefruit-spiced Lake Effect Pale Ale, leather-grassed hay-dried honey-buttered citric-dashed Mishawaka Kolsch and corn-sugared raw-grained Wall Street Wheat. Slick raspberry-sweet citric-licked grassy-hopped wheat-bottomed Raspberry Wheat Alewas OK as dessert fodder.
At least as consistent were barnyard-wafted, honey nut-sweetened, wild oats-toasted, rye-fig-backed Four Horsemen Irish Ale, dry red-orange-fruited, grassy-floral-tinted Indiana Pale Ale and black coffee-roasted, black cherry-dried, cocoa-powdered, nut-roasted Founders Stout.
By December ’08, Mishawaka Brewing shutdown brewpub and restaurant operations, relocating at a Grape Street cornershop serving growlers, kegs, and 6-packs of its best brews to South Bend/ Mishawaka locals and Notre Dame fans.
Caught Twins ballgame at Metrodome after fishing at Coon Rapids Dam and Beaver Lake with Old Milwaukee Lite drinkin’ pal Doug Van Dell, purchasing August Schell, Aspen Meadow, and Founders brews at Surdyk’s Liquors, June ‘03.
Quaffed Dingo Red, a nebulous Aussie-styled beer with sinewy yeast, spiced hops, cereal grains, and dry flaked mocha, at Bloomington restaurant, Billabong. Though unvisited, MINNEAPOLIS TOWN HALL BREWERY is a sure bet I’ll get to at future date.
Smack dab between Madison and Milwaukee, mighty DELAFIELD BREWHAUS simply offered Wisconsin’s most splendidly consistent, interesting beers, July ‘05. Opened in ’99 atop a hill off Route 94 in the town of Delafield, this green-trimmed, brick-solidified Far East architectural building features a large first floor deck, second floor balconies, indoor upper mezzanine, a right side oak bar, and proudly displayed dead center brew tanks.
A fine beer tray collection covers the walls, impressive brewpub insignias line the bar area, and a Sunday breakfast buffet is recommended. Woodstone pizzas and sandwiches solidify an expansive menu.
Glorious Bavarian-inspired brewmaster John Harrison shows great depth and technique crafting a few German beers and such complex liquids as 11% alcohol Belgian pale ale Millennium Tripel (with candi-sugared orange-spiced banana sweetness contrasting white peppered fungi) to summery clear blue malt-syrupy Bomb Pop!(a raspberry-blueberry ice pop-like concoction).
Light fare included raw-grained wheat-soured mandarin orange-tinged German bohemian Freistader Pils, perfume-hopped grapefruit-embittered lemon pith-induced Hops And Glory American Ale, raw-honeyed wheat-backed golden lager Dock Light, tea-like cereal-grained caramel shuffler Delafield Amber and soft clove-lemon-plantain-aided Summerzeit Hefeweizen.
Heartier thirsts are directed to syrupy raw-grained yellow-fruited Fruhlingzeit Maibock, soft-flowing cask-conditioned cologne-perfumed wheat-husked citrus hop-embittered Bengal Bay IPA, dry hop-toasted black coffee serenity Pewaukee Porter and special Einhorn Whiskey Barrel Aged Bock, a sweet Jack Daniels/ Chivas Regal-hinted intricacy imbuing overripe cherry, stewed prune, and scurried ambrosia illusions.
Neighborhood bar STONEFLY (formerly known as ONOPA BREWING, then after 2015 as now-defunct Company Brewing), stationed in a rustic red brick street corner building (with maroon interior) across from a cool record store, supported hip café clientele with well designed beers, nightly live entertainment, lounge seating, and a large right side beer garden (visited July ’05).
Brew tanks are saddled behind billiard tables in separate backroom where brewmeister Jacob crafts a revolving assortment of beers.
On this stop, sampled whiskey-bound, orange rind-embittered, marmalade-fruited Bouzards Special Bitter, mocha-malted éclair-sweet alcohol-ridden Moustacheride Pale Ale, perfumed citric-cherry-induced medicinal warmer Fratney St. Flanders Ale and black cherry-softened, mocha-nutty, black coffee-finishing Oatmeal Stout.
Within walking distance of the center of provincial midtown, MILWAUKEE ALEHOUSE is conveniently situated along the Milwaukee River in a red brick building with a waterfront deck providing scenic industrial view (visited July ’05). Upon entering, right side bar with hanging mugs welcomes visitors and oak tables line the center with large screen televisions spewed across the room.
Specializing in martinis, frozen drinks and the recommended Ale Mary (tomato juice with pickled hop shoots, lemon lime, pepper bells, carrot, and roasted garlic), this large pub also offered pasta dishes, sandwiches, burgers, burritos, and pot roast.
Front windowed brew tanks served wheat biscuit-y soft-fruited Downtown Lites Honey Ale, acidic highly-carbolic dry-hopped honey-dripped yellow-fruitedSolomon Juneau Golden Ale, gentle Cascade-hopped pine-embittered stoned-fruited Pull Chain Pale Ale and dry buttery Scotch aleLouie’s Demise (bottled for consumption).
Water Street’s main drag boasts sundry bars and brewpubs, such as Stout Brothers Public House and Irish pub, Oak Barrel (where I met a bartender who took my friend Jeff and I to a tiny, wood-shelved bar with a wild assortment of aged liquor and hand-crafted beers. Initially visited May ’01, we also hit Irish pubs Sweeney’s, Mc Gillucuty’s, and Fitzgibbons.
Beforehand, we’d shared award winning honey lager, pale ale, and pilsner over lunch at Water Street Brewery. Decent bottled beers found on trip included Lakefront, Sprecher, Capital, and New Glaurus brews.
At Miller Park Stadium, home of baseball’s Brewers, had unexpectedly good Point Cascade Pale Ale and New Glarus Fat Squirrel, August ’04.
Revisited Milwaukee in July ’05, finding exceptional New World Wine Company, which boasted a great microbrew selection, then sojourned to all three Milwaukee brewpubs. Milwaukee’s first brewpub, the upscale brick-walled WATER STREET BREWERY, specialized in German-styled beers to match its Bavarian populous.
An enormous glass-encased beer can collection filled the walls inside the midsize dining area (with high definition TV) and beer taps were shelved in central bar area.
Traditional brews include watery maize-soured lemon-dried Honey Lager Light, raw-honeyed sourdough-grained malt-dried Munich Lager, peppery red-fruited tea-like Pale Ale, frisky Band-Aid-scented smoke-spiced dry-grained Water Street Amber, and murky popcorn-like Old World Oktoberfest.
Though there was no brewing operation at Milford-based SOUTHPORT BREWING COMPANY (opened 2004 and closed permanently 2016), I found two of SBC’s finest offerings here after leaving Southport location, March ’09.
Entering through small glass-enclosed side deck, this ample red brick building in the heart of town had small wraparound bar with side tables and three televisions (plus separate back dining area overlooking Wepawaug River).
Spice-hopped wood-toned chocolate-roasted rye-dried vegetal-tinged Charles Island English Pale Ale went well with gyro.
Lying west of Richmond in mall-infested suburban Midlothian, EXTRA BILLY’S SMOKEHOUSE & BREWERY became operational in 2001. Visited July ‘06, this freestanding taupe-raised ranch-styled barbecue joint offered left side take-out service, large dining section (with exposed ductwork), and open-air veranda.
A pink pig centers wood-toned column-clustered bar while 2-story windowed brew tanks provided brewer Bill Ehlert’s gritty blue collar bitters, which went well with affordable hickory-smoked pork, chicken, and pizza.
Slightly acidic lemony grapefruit-embittered American Ale, similarly-flavored phenol-spiced citric rind-embittered Bohemian-styled Pilsner and buttery straw wheat-dried Golden Lager please lighter thirsts.
Frisky hop-spiced fig-date-pecan-backed Copper Bock was a step up.
Best bet: crisply spice-hopped quince-banana subtlety Red Ale.
Three miles North of Newport’s historic downtown America’s Cup section lies bayside village, Middletown, initially perused April, ’07 (during 18th anniversary with wife, Karen). In a freestanding emerald building with several red-blue-green awnings and forest green interior, CODDINGTON BREWERY has an exquisite elegance perfectly validated by great pizza plus reasonably priced seafood, nachos, and lobster bisque.
A twelve-stool right bar with widescreen and regular-sized TV’s (across parlor seating and billiards table) serves a fine revolving lineup of craft beers emulating from several glass-encased brewtanks. Charming rear dining section has several cherry wood tables and brick hearth, perfect for family functions or parties.
Dry woody-hopped grapefruit peel bitterness remedied raw-honeyed quince-peach-pear-tangerine sweetness of oaken bark-parched India Pale Ale.
Nitro-injectedIrish Stout had coffee ground dominance, creamy Kahlua slip and walnut-Brazil nut slink.
Weighty oxidation burdened the dry wheat-grass and wild oats consuming pungently vegetal Golden Ale but not so the lacquered sweet ‘n’ sour blueberry prominence of sharp-hopped wheat-cracked Seltzer-watered Blueberry Ale.
On collegiate voyage with daughter, Nicki, and my better half, revisited Coddington, November ’10 (checking out nearby University of Rhode Island and Roger Williams College along the way). Big 10 football ruled the TV screens as I quaffed spritzy hop-spiced pumpkin-pied autumnal Pumpkin Ale (with its tinny cinnamon-nutmeg seasoning appropriating Christmas).
Wife shared awesome Mediterranean Greek pizza while I fully enjoyed nut-sharp, hop-charred, oats-dried Irish Stout, a rich lactose elixir plying cocoa-chalked anise, black chocolate, espresso, and roasted coffee to burnt wood tones.
During short pre-Valentine’s Day 2011 stopover with wife, watched undefeated Ohio State basketball team lose to Wisconsin at bar with a few local Savre Regina college grads while consuming one previously untried libation and a revamped English Bitter.
Sugar plum, fig, and date fronted mocha-dried Vienna malting to fungi bottom of medium-bodied Doppelbock. Bitterly hop-roastedESB picked up tangy apricot, apple, and orange fruiting saturating mild caramel malts to wood-soaked finish.
Spending a sunny June ’11 afternoon at Coddington’s while my daughter has freshman orientation at Roger Williams College a few miles north is the perfect way to wallow away a few hours. My wife ordered up a Greek pizza as the clock struck two and I then got newly acquainted with a few worthy libations.
Firstly though, I reinvestigated pilsner-like Golden Ale, which fared better this time around, succinctly balancing pale malts, spiced hops, and citric illusions.
Not sure if sweet dessert fodder, Blueberry Blonde, was an offshoot of previously quaffed Blueberry Ale, but its spiced blueberry ripeness and gentle honey wheat backbone fit well.
As for the two untried brews, Belgian White contrasted candi-sugared coriander spicing against soft hop-fizzed white peppering, faded lemony orange sharpness, and dried plantain reminder.
Resounding clove-coriander spicing tingled tart orange and ripe banana fruiting guiding supple Hefeweizen.
Packed on a Friday evening for dinner, sojourned back to Coddington October 2011, ordering up a lactic Oatmeal Stout. Its crisp watered easement softened the maple oatmeal-induced black chocolate malting, hop-oiled coffee roasted bittering and sweet hazelnut backup.
During August ’12 dinner break with wife and daughter, ate pulled pork sandwich alongside Chocolate Porter, a creamy medium-full body with chalky black chocolate, dry coffee bean and bitter cocoa overtones banked by a soapy hop-roasted char.
La Porte’s BACK ROAD BREWERY, a yellow-bricked warehouse building tucked away in La Porte, offered fine bottled fare August ‘04 (reviewed in Beer Index).
Though sharply spice-hopped blueberry pie-like Blueberry Ale was only available on tap, I’d tried Back Road Brown Ale with prime rib at Rolling Prairie biker haven, Nowhere Bar & Grill, the night after.
Nearby Michigan City’s now-defunct DUNELAND BREWHOUSE offered ample open barroom-dining space, brushed aluminum brew tanks, exposed ductwork, fireplace, and fair brews (before closing doors in ’05).
August ’04, quaffed arid yellow-fruited wheat-husked Kolsch-styled Lighthouse Ale; tangy raspberry-seeded yellow fruit-spiced Raspberry Wheat; grainy hop-bitter red-fruited Replica American Pale Ale; off-dry raspberry-red apple-black grape-induced Open Hearth Amber Ale; grapefruit-lemon-orange tartSalmon Tail Pale Ale; resin-y black cherry-bitter cocoa-parched Bubba’s Brown Ale; and wood-burnt espresso-milkedShoreline Oatmeal Stout.
Here’s a surefire way to piss off fruit ale drinkers. Have Anheuser-Busch change Blue Dog Brewing’s winning recipe for despicably cloy alco-pop sold under similar ‘Blue Dawg’ banner. Slick reformulated magenta-hued malt beverage brings glutinous cough-syrupy corn-sugared soda-like appeal to styptic blueberry theme underscored by solvent-like raspberry-cranberry tartness. Boo to corporate scum.
