On tap at Taphouse 15, lactobacillus-soured Flanders-style kriek lambic aged in French oak foeders offers Montmorency cherry sourness to acrid barnyard leathering, vinous white wining and dill pickle brining. Slightly acidic salted lemon spritz crackles thru candied cherry finish.
On tap at Northern Barrell, wintry kettle soured ale blends gingery cinnamon and nutmeg spicing with abridged cranberry tartness, picking up lemony key lime bittering and oaken cherry tannins above acidulated wheat malting. In the can ’25, oblique Christmastime sour ale contrasts dry lemon limed ginger herbage, tart cranberry pucker and sharp orange bittering with less prominent cinnamon-nutmeg spicing.
On tap at Seven Lakes Station, brunch-style sour ale contrasts sugar-dusted wheat flouring of a vanilla spongecake against lightly acidic lemon-limed orange souring.
On tap at Kitchen & Beer Bar, salted mango tang seeps into orange-juiced lemonade tartness and subtle vanilla creaming. A slick lemon-limed mango smoothie.
Yogurt-soured milk sugaring rendered quiet by sharp lemon-peeled orange juicing, salted guava tartness and oaken vanilla tannins. Sour-candied orange and guava tropicalia gains moderate citric acidity as creamy oated wheat milking thickens dry-hopped Mosaic setting.
On tap at Kitchen & Beer Bar, zesty lemon, candied pineapple, tangy orange, honeyed peach and salted mango pick up juniper-embittered white peppering above creamy rye breading for brisk New Jersey/New York collab.
On tap at Kitchen & Beer Bar, crisply dried whole leaf Citra and Cascade hops add resinous herbal florality to prickly pined grapefruit-peeled orange stead above lightly creamed malted oats base.
On tap at Kitchen & Beer Bar, semi-sharp lemony grapefruit-peeled pineapple and orange rind bittering seeps thru lacquered pine resin to its dry pale malt bottom.
On tap at Northern Barrell, zesty double dry-hopped IPA spreads yellow grapefruit-peeled orange and pineapple tanginess across lightly embittered dank hop resin and wispy herbage above rye-flaked barley oats base.
On tap at Seven Lakes Station, mild lemon rind embittered entry gains salty mango-guava-pineapple tang for dank cannabis oiling atop ‘velvety oats creaming.’
On tap at Ambulance, dry bronze golden dry body blends Citra-hopped lemony grapefruit-pineapple bittering with Nugget-hopped cannabis herbage atop honeyed tea-like pale malt base.
On tap at Seven Lakes Station, dry-hopped moderate-to-medium body brings lemon-soured grapefruit and mango tropicalia to lacquered pine tones and slight herbage above gluey pale malts.
