On tap at Kitchen & Beer Bar, sunshiny yellow grapefruit-forward NEIPA picks up mild orange pith, peel and rind bittering plus salted guava-gooseberry-pineapple tartness and floral white peach alacrity above mildly creamed oats. Spritzy citrus fizziness depletes some pulpy nature.
On tap at Kitchen & Beer Bar, tropical fruited NEIPA favors ample citrus endurance over mild oated wheat creaming. Tangy orange zesting, peachy mango sweetness and limey pineapple bittering pick up delicate floral spicing to contrast dank pine resin.
On tap at Kitchen & Beer Bar, juicy Citra-Simcoe-Galaxy hop tropicalia advances peachy mango sweetness, zesty orange peel tanginess and delicate piney dryness above sugary pale malts for smooth Imperial.
On tap at Seven Lakes Station, assertive double dry-hopped NEIPA (despite Imperial handle) offers milky yogurt souring to tangy pineapple, mandarin orange, guava and papaya tropicalia as well as crayon-waxed lemon liming above creamy oated wheat base. Mild pine resin seeps thru fruitily bittersweet buttery froth.
On tap at Seven Lakes Station, winningly straightforward dry-hopped Citra-Mosaic-Eldorado combo emits hard-candied lemony orange tartness, crayon-like pineapple-papaya-passionfruit waxing and peachy mango tang as well as resinous pine tones above lightly creamed oats.
Zesty orange-peeled grapefruit, pineapple and mango tang stays brisk alongside sharp spruce tipped juniper bite and floral-perfumed evergreen minting for sunshiny tropical IPA given balanced Amarillo-Mosaic-Centennial hop attack.
Dankly dry cannabis influence provides mild weedy musk for easygoing lemony grapefruit, pineapple and dried apricot tartness, grassy hop musk, botanical herbal and salty mineral graining. A first, an Argentinian IPA that may lack some pizzazz but will suit West Coasters.
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.
