Totally streamlined and a bit stylistically unassuming, yet quite quenchable. Sweet-spiced grapefruit and orange tang as well as mild dark-roast graininess embittered by resinous piney hop char and mild juniper snip as ashen aftertaste ensues.
Totally streamlined and a bit stylistically unassuming, yet quite quenchable. Sweet-spiced grapefruit and orange tang as well as mild dark-roast graininess embittered by resinous piney hop char and mild juniper snip as ashen aftertaste ensues.
Murkily hazed amber-browned New England-styled IPA allows juicy lemony grapefruit bittering to surge past sweet peach-pineapple-mango-tangerine tang and delicate herbal spicing. Creamily frothed caramel malting lingers behind, contrasting mild coniferous pining below pureed citrus overtures.
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.
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.