On tap at Seven Lakes Station, promising New England-styled IPA blends tropical El Dorado and Galaxy hops with floral wood-dried Amarillo hops for stylishly dryer medium body. Parched lemony grapefruit bittering contrasts milder pineapple, passionfruit and peach tanginess above sugary pale malt spine.
On tap at Seven Lakes Station, approachable amber-yellow hazed Northeast-styled India Pale Ale retains stylishly juicier tropical hop stomp, richer malt bill and softer mouthfeel. Lemony orange-grapefruit tang gains moderate bitterness towards the middle as tertiary mango-papaya-kiwi illusions flutter behind.
On tap at Seven Lakes Station, tart hard-candied raspberry pureeing soaks up salty carbolic spritz of light-bodied Berliner weisse. Lemony red currant seeps into soured raspberry tannins, perfumed green grape esters and mild balsamic vinegaring midway. Lightly acidic finish recalls sourer raspberry currant jam.
On tap at Seven Lakes Station, tartly bittersweet sour-candied raspberry rasp fades above frail white wheat base. Dulled-out raspberry tartness gets soapy and murkily lemon-cranberried souring falters beneath. Candied raspberry Sweet-Tart fizziness lingers.
Sessionable moderation tidily blends polite floral-spiced lemon tang with mild corn-flaked sourdough breading and grassy hop astringency in mainstream manner.
On tap at Mohawk House, unique herbal potion with dried flowers, light pink lemonade influence and fungi-like Belgian yeast funk is truly an acquired taste. Minty citrus zestiness disrupted by floral hibiscus, saffron and rosemary snips.
On tap at Flying Saucer – Garland, rich coffee-roasted cocoa nibs adjunct picks up sweet hazelnut, brown chocolate, maple molasses and burnt caramel resonance. Cream-sugared coffee continuance drifts into latent honey-glazed vanilla stead. Enticing mocha dessert treat.
On tap at Mohawk House, peculiar black pepper-heated dark chocolate syruping guides cinnamon-spiced brown sugaring and creamy toffee tones. Tertiary black cherry puree licks pop up at the peppery hot cocoa finish.
On tap at Eli Cannon’s, well executed oatmeal stout relies on sweet-milked coffee serenity to soothe its mild hop-charred nuttiness. Espresso, dark chocolate and cacao nibs illusions increase smooth java theme.
On tap at Poor Henry’s, syrupy dark chocolate glaze enriches delightful full-bodied sweet stout. Immense chocolate cake creaming picks up crème brulee, cocoa and vanilla illusions above minor wood-charred hop bittering. Great chocolate dessert.
