On tap at Hop Daddy’s, easygoing pilsner-malted/ Saaz-Hallertau-hopped Bavarian-styled golden lager stays delicately dry. Yeasty sourdough breading gains skunky grain-hopped musk (and slight cabbage patch) and mild lemon-seeded grassy hop bittering above biscuity pale malt base.
Classic German lager retains robustness despite light body. Muskily cellared mineral graining, husked maize dryness and floral lemon twist glide over herbal hop astringency with dead-on precision.
Standard Russian pale lager brings corn-sugared pastry malts to honeyed dough spine and fizzy hop phenolics like a cheap pale lager. Its sticky glutenous sweetness skirts being cloy – barely. Still, for caramelized suds, it’s OK.
Joyously mocha-fudged collaboration with Stillwater embellishes ‘punchy’ dark-fruited cocoa nibs creaming and rich dark chocolatey molasses syruping with bitter wood-seared hop char. Thick cocoa entry embraces prune-stewed raisin and dark cherry illusions as well as burgundy-brandy wining, bourbon vanilla alacrity, mint chocolate chip snip and glazed hazelnut sweetness.
Utilizing Speckled Ax cold-brewed coffee roast to rise above moderately hop-charred nuttiness, dark cocoa powdering and Bakers chocolate bittering (while contrasting less effective candi-sugared Belgian yeast spicing), full-bodied stout loses some resilience by flattened java finish.
Celebrating the 100th anniversary of the disastrous Great Boston molasses flood, tarry black treacle bittering rides above wood-singed hop char. Bitter Blackstrap molasses entry gains fudgy black chocolate thickness and rich dark cocoa powdering. Recessive burnt caramel, seared walnut and gingerbread illusions drown in raw molasses sap.
Fudgy dark chocolate creaming picks up chalky cocoa bittering and latent coffee influx while bitter smoked hop char sinks in. Lactic soy-sauced souring contrasts burnt caramel sweetness beneath the surface.
On tap at Taphouse Grille – Wayne, bold porter ‘cellared on cocoa nibs’ brings milky dark chocolate malting to mild hop char. Bittersweet cocoa nibs influence gains brown toast, burnt caramel and salted toffee snips.
Mellowly understated like Innis & Gunn’s mild barrel-aged fare. Nearly barren bourbon-aged cocoa nibs entry receives sweet vanilla, caramel, toffee and almond sedation whisked away by dry Scotch wisp.
Subtle whimsicalities gather for wispily moderate oak-aged cream ale. Sweet Scotch whiskey tones softly linger thru delicate vanilla, almond and toffee sweetness. But slightly coarse nutty hop astringency creates arid void at phenol bourbon-tinged coffee finish.
Nice “take on fresh baked apple pie” gathers apple-juiced cinnamon, allspice and vanilla bean adjuncts for cinnamon-toasted Apple Jacks entry. At the midst, subsidiary cinnamon babka, spiced cider, rum cake, lemon snaps and apple strudel illusions seep in above its honeyed Graham Cracker base. Mildest soapiness lessens body and character just a hair.
Sharp orange-peeled grapefruit rind bittering and lacquered pine tones linger above dry pale malts. Recessive cantaloupe, pineapple, mango and melon tropicalia underscores piney citrus briskness.
