Well-done flagship beer perfect for hopheads despite lighter pale ale affiliation. Boisterous tongue-coating IPA-like piney fruiting spreads across alcohol-burnt juniper sharpness and earthen hop resin. Grapefruit-peeled orange rind bittering lavishes zesty lemon, orange and peach undertones.
Classic post-prohibition recipe given resurgence around 2012. Toasted hop spicing relegates grassy wheat-chaffed sourdough breading to maize-dried barley biscuit base for delicately sessionable moderation.
On tap at Max’s, fruitful dry-bodied flagship beer offers mild India Pale Ale-like pine-needled orange peel bittering to floral grapefruit, apple, peach, pear and mango illusions. Pleasant caramel-toasted barley malt base sweetens the backend.
On tap at Jimmy’s No. 43, unconventional stronger version of lactic-soured Abraxas brings tart Gose-related lime salting and spiced lemon zest to Band-Aid-wafted smoked beechwood. Lightly creamed cotton-candied white wheat sweetness contrasts yellow-peppered green apple, white peach, guava and plantain fruiting beneath carbolic citric spritz.
Midrange summery wheat ale brewed with lemon peel and grains of paradise retains fruity crispness. Coriander-spiced mandarin orange dots white-peppered hop spritz to wheat-honeyed backend.
Bold 2013 version of Old Guardian saturates coarsely hop-charred campfire setting with oak-smoked wheat malting – contrasting creamy chocolate-browned burnt caramel sweetness. Leather-backed pine resin seeps into mocha-laden toffee-vanilla midst, ancillary dark fruited drift and tertiary honey nut tinge. Peated Scotch nuances waver.
Expansive flavor profile heightens wintry-spiced Belgian strong dark ale. Brown-sugared cinnamon-coriander-allspice conflux and sharp mace-peppered nutmeg grounding envelop toffee-candied Belgian chocolate sweetness. Subtle plum, fig, banana, cherry and apricot nuances receive tangy orange peel rasp, altering the heather-tipped fungi yeast pungency. Herbal licorice root tease and tannic port wine snip provide sub-illusions.
Efficiently combining Ommegang, Duvel and Chouffe yeast, Belgian candi-sugared tripel brings elegant warmth to creamy cookie dough-spiced caramel malting. Buttered whiskey midst girds soft white-peppered orange-tangerine fruiting. Musty fungi-like herbal musk slinks below.
Coming on strong with lively grapefruit-peeled orange rind bittering and astringent gin-like juniper bite, potent (10% alcohol) citra-hopped full body picks up fruited malt sweetness along the way. Mild resinous pine lacquers sugary crystal malting as spicy tangerine, pineapple, pear and apple illusions peak mid-palate. Tertiary mango, guava and kiwi tropicalia stays recessive.
On tap at Blue Point, oats-flaked toasting and smoked chocolate malting contrast hop-charred coffee roast. Molassses-glazed walnut-hazelnut-almond conflux and sour black cherry undertones fill out mocha-dried medium body. Just a tad soft stylistically.
On tap at Blue Point, dry citric-bound India Pale Ale brings lemon-pitted navel, mandarin and blood orange fruiting to brisk piney hopped bittering. Marmalade illusions fade beneath the surface.
Dryer than standard Imperial Stout, loading astringent cocoa-powdered chocolate malting above rye-toasted hop char. Tar-like molasses bittering thickens, infringing upon latent coffee roast and gooey anise tease.
