ALBANY, NEW YORK
Located in a historic red brick warehouse sited from Route 787, C.H. EVANS BREWING at Albany Pump Station's towering ceilings, spacious bar area, immense fireplace, loft-centered brew tanks, copious dining room (with several booths-tables) and plentiful continental food fare have attracted serious beer hounds since opening in 1999. Its beautiful mirrored wood mural at the main bar holds a fine selection of spirits and several trophies decorate the top level.
Since first visiting December ’04 with family, Albany Pump Station has become a mecca for the state capitol. And long-time brewer George De Piro crafts a diverse range of beers that've only gotten better over time.
Approachable daintily-hopped beers such as cream-corned honey-dipped maize-dried light-bodied
Scottish Light, Kolsch-styled cereal-grained oats-dried hay-dampened herbal-tinged
Quackenbush Blonde, buttery banana-bubblegum-clove-centered lemon-soured Bavarian-styled
Hefeweizen and mildly tart cinnamon-ginger-spiced cider-like
Apple Ale will please soft-toned thirsts.
Heartier thirsts will lean towards off-dry perfume-spiced mineral-grained grapefruit-quince-tinged
Pump Station Pale Ale, woody-hopped dark-spiced nut-burnt
Kick Ass Brown Ale, balmy Irish-styled milk chocolate-aided roasted coffee-finishing
Dawn’s Dry Stout and, most memorably, bold alcohol-riddled caramel malt-caressed dryly red-fruited
Old Ale.
At U-shaped right bar, January ’09, ate delicious calamari over linguini (with red peppers and black olives) while draining understated fig-raisin-dried cinnamon-nutmeg-voided phenol-hopped
Winter Warmer.
Sojourned from Brown's (in nearby Troy) to the 'Station' mid-afternoon, October '10, securing window side chair at main bar while happily munching on a cheesy jalapeno-peppered turkey sandwich and quaffing samplers.
Justifying long-time brewer George DePiro’s exquisite stylistic diversification were newfound banana-breaded chocolate-spiced fig-dried earthen-grained Munich Dunkel and beechwood-smoked chocolate-malted espresso-milked State Street Porter.
While short-pantsed DePiro stopped by quickly to say hi, further proof of his creativeness came with sweet ‘n sour blueberry-pureed molasses-honeyed Blueberry Triple, a Belgian strong ale contrasting crystal-sugared fruited malts against white-peppered farmhouse yeast funk.
During a cold November '13 afternoon, stopped by to watch Giants-Raiders football game before heading to Bleecker Field to watch nephew's Pop Warner team win a second round playoff game. I got to imbibe three previously untried brews as well.
For a light-bodied starter, approachable Evans Wit brought sweet orange-peeled coriander spicing and lemon-candied tartness to its subtle banana bubblegum midst, picking up gentle hop astringency at the pleasant citric finish.
Emboldened Imperial Pumpkin Stout contrasted coffee-grounded dark chocolate against anise-oiled pumpkin roast while winningly incorporating unexpected peculiarities (fennel, rosemary, fern and pine nut) for a challenging hybridized autumnal dessert.
Before heading out, Revolutionary War-styled Poor Soldier Porter coaxed bittersweet malt-smoked dark chocolate and black coffee overtones as well as dry Baker's chocolate illusions out of cane-juiced Caribbean molasses.
Once again revisited Albany Pump Station, October '20, gulping down seven more previously untried suds.
Spritzy lemon-dried Palace Pilz placed mild Amarillo-hopped wood tones next to clay-like Saaz hop herbage and corn-flaked cereal malts.
Nutty caramel-spiced chocolate malts engaged Amber All The Way, leaving mild hop astringency upon the dewy finish.
Brisk grapefruit-peeled orange rind bittering and mild pine needling spackled dry pale malts for Mosaic Pale Ale.
Soft-tongued Wheated Days Hefe brought banana breaded honey wheat sweetness to sedate lemon tartness and wispy clove spicing in a pilsner-malted Noble hop setting.
Floral citrus-bound New England-styled Ditch Digger IPA let lactic milk souring caress mild lemon-licked grapefruit, mango and orange tanginess.
Effective rauchbier-derived Helles Lager, Kissed By Smoke, allowed smoked beechwood to absorb sweet kiln-fired barleymalts, cured meat savoring and mossy Noble hop earthiness.
Black chocolate-doused dark roast coffee imbibed State O' Your Stout, a full-bodied dark ale with espresso, burnt caramel and maple oats reminders relegating its mild hop char.
ASHEVILLE, NORTH CAROLINA
After making the rounds in Tennessee for a few days, returned to Asheville to visit an old school brewery and two applauded new ones, August '08.
Inside a converted brown-bricked warehouse close to the center of town, ASHEVILLE BREWING COMPANY (and its older ASHEVILLE PIZZA & BREWERY located a few miles away) offered affordable $7 lunchtime buffet of pizza and salad bar plus seven reasonably priced soft-focus brews. Right side miranda provided open air dining to counter the indoor section’s left side laminated oak bar and wooden booths.
Rear brew tanks served gentle earthen-hopped maize-dried wheat-chaffed corn-cobbed Rocket Girl Golden Ale, politely grain-malted corn-syrupy butterscotch-candied orange-grapefruit-apple-dabbed Old School Pale Ale, buttery hop-spiced nut-backed Scottish Brown Ale and fig-spiced rye-soured Rolands ESB.
Docile blueberry-soured floral-spiced wood-hopped Shiva IPA and its just-as-mild alternative, Red Light IPA, with its juniper-grapefruit-embittered peach-tinged timber-soaked moderation, were approachable for lighter thirsts but maybe too easygoing to suit hopheads.
Dry-bodied coffee bean-fronted roasted hop-charred black chocolate-coated Ninja Porter should satisfy middlebrow tastes.
www.ashevillebrewing.com 
ASHEVILLE, NORTH CAROLINA
A cool mix of hippies, rastas, hillbillies, and mod rednecks make up the diverse populace of rustic western Carolina town, Asheville. On August ’08 journey, I became awestruck by the bohemian tree-strewn village’s extensive brewpub-microbrew scene.
First stop, FRENCH BROAD BREWERY, located close to impressive Biltmore Estate in railroad-bound commercial zone nearing Asheville’s yuppie southside, may be Carolina’s best microbrewery. Its warehouse tasting room featured small bar, tables, left side tanks, and small stage area (with ‘lagering disco ball’).
Alongside brewer, Drew Barton, enjoyed sun-dried fig-fronted, mossy peat-malted, cedar wood-toned, black cherry-daubed Altbier and sweet corn-malted, spice-hopped, lemon-soured, wheat-dried Re-Session Cream Ale (labeled ‘economic stimulus beer’).
Dryly citric mineral-grained Berliner Weisse, a German-styled lager, was also offered with syrup options: lemon, lime, woodruff, and pomegranate. I chose raspberry syrup, which gave Berliner Weisse a sour-candied appeal, layering bittersweet raspberry above tertiary bruised lemon and distant banana.
Reviews for French Broad’s growing bottled-kegged selections (Wee Heavy-er; Wee Heavy-est; Dunkel-Witte; 13 Rebels ESB; Irish Stout) are listed in Beer Index.
ARVADA, COLORADO
Just outside Denver to the northwest and matching Arvada’s historic Olde Time gold mining ambience, CHESHIRE CAT occupied a quaint Brit-styled colonial-era Victorian until closing brewing operations, 2009.
Exquisite dining spaces set behind marble-topped hearth-sidled oak bar area had lace curtains and tapestry valances. Balcony led to converted upstairs dinner section. Irish folk and classical music played as English dishes such as fish & chips, sausage & mash, and cottage pie were served, August ’07.
Inside Cheshire’s analogous Alice In Wonderland-styled room, I quaffed three feline-christened brews: tartly-honeyed yellow-fruited wheat-dried silken-laced Pussycat Wheat; cask conditioned walnut-dried macadamia-sweetened vegetable-spelled Alley Cat Brown; and hop-charred coffee burnt black licorice-eked Black Cat Stout.
Cask-y cologne-wafted honeyed tea-centered dried-fruited cherry-dabbed Arrogant Brit also sufficed.
Nearly as good were easygoing corn-based perfume-hopped barnyard-dried grapefruit-embittered Pilsner, oaken cherry-dried orange-soured tobacco-appeased Black Currant Ale and caramelized candi-sugared orange-grapefruit-apple-fruited cracked wheat-backed Lambic.
Impeccably triumphant India Pale Ale brought creamy Grand Marnier and spiced rum whir to tantalizingly floral cherry-tangerine-nectar sweetening outdoing stylish citric pining. 
ANN ARBOR, MICHIGAN
Within walking distance of University of Michigan football stadium, the spacious, arched high-ceilinged LEOPOLD BROTHERS not only brewed on-site, but also distilled gin and vodka, August '04. The sports bar atmosphere included pool tables, several televisions, cafeteria style dining tables, and outdoor patios. Unfortunately, Leopold closed down in 2010.
Small beer selection offered decent fare such as sour fruited staple Red Lager, wheat-sugary hop-spiced Golden Lager, floral-hopped wheat-soured Pilsner, metallic banana nut-clove-allspice-induced lemon-tart Hefeweizen and muddled nut-roasted wood-burnt orange-tart Porter (with oak-dried grape-cherry tannins). But the brewery-distillery closed by 2007. 
ANNAPOLIS, MARYLAND
Thirty miles southeast of Baltimore, rustic Annapolis is home to Naval Academy and several historic landmark shops, lodges, and bars. Middleton’s Tavern, an historic slave auction house by the harbor docks, offered Fordham Brewery’s Middleton Pale Ale (spritzy spice-hopped, malt-smoked dry-bodied amber brew with fizzy lemon, peppercorn and ginger accents) during April ’03 day trip.
In November ’06, headed up Main Street to red-bricked Irish pub, CASTLEBAY. Nautical stain-glass, antique wood furnishings, and left side bar festoon exquisite pint-size Irish pub.
Castlebay crafts only one beer, but it’s flawless. Alongside a delectable full dinner menu (crabcakes ruled), traditional Irish brews Harp, Guinness, and Smithwick’s compete with site-brewed Three Nuns Ale, a silken, creamy-headed, milky-textured, nickel-hued medium body with pecan-fig-almond center, soft chocolate-crystal malting, bitter metallic hop bite and delicate spicing. Perfect as Black & Tan fodder as well as complementing sundry foods.
ALEXANDRIA / ARLINGTON, VIRGINIA
