On tap at Plank Pizza, “blissfully” well-balanced moderate-medium body leads lemon-peeled pineapple, peach and mango tropicalia thru grassy herbal hop astringency, dank pine resin and sweet floral perfuming. A mellower IPA.
Category Archives: Beers A-Z
OMMEGANG DOUBLE BARREL DUBBEL
On tap at Plank Pizza, soft-toned Abbey Ale aged in bourbon and brandy barrels seems a tad thin and underwhelming (despite heady 9.9% ABV), but not at the expense of its spicily candi-sugared plum, fig and date sweetness. Mild port, burgundy, brandy and bourbon illusions add subtle red-wined tannins.
BLUE POINT MOTHER PUMPKIN ALE
Sharp cinnamon-barked pumpkin pie entry gains orange-peeled ginger, nutmeg and clove spicing as well as caramelized malt sweetness to contrast earthen yam-gourd conflux. Interestingly, spearmint, fern and pine nut illusions flutter by below.
BELL’S LAGER OF THE LAKES PILSNER
On tap at Plank Pizza, crisply clean Czech-styled bohemian pilsner retains light maize musk for herbal-hopped lemon spritz, toasted cereal graining and honeyed biscuit base.
(RINKUSKAI) HELL ON HIGH QUAD BOCK
Sloppily aggressive Belgian quad/ German bock mix lets rotted apple mustiness, viscous corn syruping and disturbing alcohol burn relegate, then ruin, its fig-dried raisin, plum and prune niceties. Disgustingly cloy and stylishly conflicted 14% ABV Lithuanian worth avoiding unless inducing hangover.
(RINKUSKAI) WEREWOLF
Slickly cloying whiskey-malted caramel and toffee viscosity burned away by murky ethanol acidity. Though almond-pasted pecan sweetness and dried-fruited prune, raisin and fig sugaring aren’t out of place, they’re buried behind oily alcohol astringency.
MIKKELLER BEER GEEK COCOA SHAKE
On tap at Ambulance, fantastic velvety smooth oak-aged version of Beer Geek’s oatmeal stout series serenades fudgy cocoa beaning and French press coffee persuasion with sweet bourbon vanilla warmth. Whiskeyed chocolate battering gains ancillary café latte, Baker’s chocolate, espresso and toasted coconut illusions as well as dried cherry nuances. A perfect wintry nightcap.
REVOLUTION COFFEE EUGENE PORTER
On tap at Plank Pizza, robust porter aged on coffee beans imparts nutty java bittering to contrast molasses-spiced vanilla and chocolate sweetness. Nut-charred coffee roast gains modest cumin-paprika seasoning over time for creamily rich, yet crystalline watered, hybrid of Revolution’s Eugene Porter.
(ALLTECH) KENTUCKY BOURBON BARREL COFFEE STOUT
Sweet oak-barreled bourbon subtlety integrates well with velvety Hawaiian coffee overtones (though phenolic carbonation lowers rich intensity). Underneath roasted coffee extravagance, oats-sugared chocolate fudging and distant creme-bruleed vanilla illusions contrast nearly coarse wood-burnt hop char.
SLOOP CHOCOLATE MILK BAKED STOUT
On tap at Growler & Gill, silken cocoa nibs infusion faces off against lightly creamed milked coffee tones and black-malted dark chocolate fudging above molasses oats base. As subtly fluffed on the tongue as many nitrogenated stouts.
BOLERO SNORT ON THE RANGE STOUT
On tap at Plank Pizza, “luscious” milk stout submits honeyed Graham Cracker, marshmallow and cocoa influence to rich Madagascar vanilla, roasted cocoa nibs and cinnamon adjuncts for bustlingly complex dessert treat. Brown chocolate syrup drapes lively cinnamon-sticked cumin, anise and hazelnut coffee undertones. Richly creamed heavenly mocha delight.
BOLERO SNORT DOUBULL STUFFED – WHITE CHOCOLATE
On tap at Plank Pizza, updated Imperial Stout aged on cocoa nibs and Madagascar vanilla utilizes creamy white chocolate to advance milk-sugared coffee sweetness. Dark cocoa syruping drapes peppery cinnamon-cumin-paprika spicing, black cherry tartness and cookie dough yeast on the lowdown.
