Advertised as ‘the perfect double brew,’ a Beer & Tea blend, utilizing floral darjeeling tea, lemon-peeled agave nectar and hibiscus flowering, it may put-off some with its (nearly) cloying molasses-like sugaring. Ginger-leafed amber ale base underscores above-mentioned adjuncts as well as tertiary apple-juiced cantaloupe, raspberry, white peach and nectarine fruiting. Interesting concoction for sweet-tart fans.
Tart amber brown-hazed lemonade/ wheat ale hybrid blended with subtle English black tea earthiness spreads botanical citrus-juiced agave nectar all over heavily sugared malt syruping. By the finish, eye-squinting lemon lime juicing recedes to Orangina-like mandarin orange zestiness.
On tap at Cricket Hill, tidy bourbon sway affects creamy brown chocolate sweetness and sharp hop-spiced dried fruiting. Subtle whiskey, sherry and burgundy whirs bring alcohol warmth to oncoming raisin-date-fig conflux and chewy caramel-toffee sugaring at busy finish.
Wild Turkey bourbon barrels add grain alcohol pungency to sharply pungent citrus bittering contrasting honeyed wheat spine. Zesty orange-peeled grapefruit rind bite persists, picking up distant tangerine, pineapple and peach tanginess. Moderate wood-soaked alcohol burn gains acidic edge at finish.
Smore’s nighttime campfire snack knocked off as a desirable sweet-toothed milk stout. Toasted marshmallow entry gains brown chocolate and Graham Cracker influence over its cookie dough malting, but flavor profile fades quick. Ancillary toffee, coconut and illusions deepen mildly creamed dessert sweetness.
On tap at Hoover’s Tavern, superb ‘dessert beer’ highlights pink Himalaya-salted brown chocolate luxuriance and coconut-flaked marshmallow sugaring above honeyed Graham Cracker malting. Re-creating a Samoan cookie with unrivaled success, it’s also similar to a S’mores campfire treat. Yummy.
On tap at Curley’s, lovely golden-hued mocha stout cushions fulsome Guatemalan coffee roast with flaked barley-oats and dark chocolate malting. Fertile creamed coffee decadence lingers way above astringent hop char. Golden delight. Five years hence, canned version let milk-sugared Guatemalan coffee frontage fade into caramelized cream soda midst contrasting green peppered celery watering over mild barley-oats flaked sweetness.
On tap at Curley’s, easygoing English barleywine brings tingly brown-sugared molasses sweetness to quaint orange-peeled red cherry, red grape, plum and banana piquancy as well as vanilla whiskeyed snip above flaked barley-oats cushion. Caramel malt base contrasts grassy hop astringency beneath the lightly ethanol fruit-spiced surface.
On tap at Biggie’s, perfumed orange-peeled pineapple and grapefruit tang given sour lemon respite and sticky pine sapping above sugary pale oats malting of refined moderate-to-medium body. Grassy hop astringency stays low as tertiary peach, mango and tangerine illusions flitter below. Slight plastique waxiness wavers.
On tap at Seven Lakes Station, satisfactory double dry-hopped middleweight lets moderately bitter grapefruit, pineapple and orange tropicalia gain mild hop acidity and piney sidebar to absorb its juicy fruiting.
Another highly praised Alchemist elixir (alongside world famous Heady Topper). Sharp lemony orange rind and grapefruit peel bittering picks up resinous pine-needled cannabis dankness. Juicy mango-tangerine-peach tang and tart gooseberry-passionfruit piquancy deepen initial grapefruit-orange luster over lightly creamed crystal malts in well-balanced manner.
