On tap at Amazing Grapes, devilishly enticing Sumatrian coffee roast picks up milk-creamed espresso linger and caramel-burnt French dark chocolate sweetness. Mild hop char deepens smoked chicory, cayenne pepper, semi-dry port and black grape illusions.
On tap at Amazing Grapes, rich dark-roasted chocolate malting outdistances day-old coffee dankness and charred nut bittering above moderate charcoal-hopped sear.
On tap at Poor Henry’s, tranquil whiskey barrel-aged amber ale lets piney India Pale Ale-like citric fruiting softly affect spicy caramel malt sweetness and dry fig-plum conflux to its leathery barnyard hide.
On tap at Poor Henry’s, tenaciously sharp Citra-hopped pale ale’s unyielding yellow grapefruit tang picks up sunny lemon juicing above sugar-spiced crystal malt base. Wispy mandarin orange, blood orange and tangerine illusions increase bright citric glisten at clean finish. Exquisite.
On tap at Poor Henry’s, ubiquitous Azacca hop tropicalia embittered by bark-dried pine resin above spicy caramel malt bed. Juicy mango, grapefruit, mandarin orange, peach, pineapple, papaya, clementine and tangerine overtones glimmer against mild black peppering and dried fig snip. In the bottle, streamlined yellow grapefruit-peeled orange rind bittering and sugar-spiced candied citrus tartness reach biscuity malt bottom.
Well-designed 2015 limited edition collaboration with Oregon’s Deschutes utilizes locally sourced sage and thyme as well as employee-grown hops to spice up toasted caramel malts, fig-sugared dried fruiting and dewy cereal-grained sweetness.
On tap at Dog & Cask, vague dubbel needs deeper sweetness to counter sharp hop peppering and soured fig-plum-raisin tartness. Instead, candi-sugared yeast spicing and caramelized malting get beaten down by somewhat pedestrian dried fruiting.
On tap at Poor Henry’s, dewy earthen moss drapes balmy raw-honeyed dried fig leafing, tannic grape niche and reedy hop moderation as phenol carbolic spritz provides brisk tongue prickle.
On tap at Poor Henry’s, tart coriander-salted “olive and strawberry” combo evaporates beneath lactobacillus-cultured yeast souring. Leathery green grape musk and orange rot dryness heightened by wheat-strawed barnyard acridity.
Winningly sharp Flanders Brown Ale-like sour ale (whose ABS moniker stands for Almost Brown Sour) utilizes residual wild yeast bacteria in red and white wine barrels to promote vinous green grape tannins, dry cider pucker and raspberry vinaigrette acidity.
Slick pale lager barrel-aged in tequila tastes like a salty lemon-limed margarita while conforming to cloying radler-shandy trendiness. White-sugared ginger ale sweetness and candied pineapple tang gain syrupy soda flow for fizzy tequila-infused concoction.
Opulent brown chocolate richness saddles exquisitely detailed Wild Turkey-barreled bourbon vanilla sweetness. Just below the bold molasses-sapped mocha surface, its cigar-leafed cedar char spreads into subsidiary cocoa, coconut, toffee, marshmallow, burgundy and hazelnut illusions while brown-sugared fruitcake recession brings subdued raisin, date and plum undertones.
