Lusciously creamy charcoal-seared hop-roasted baltic porter (imbibed at Manhattan’s d.b.a. on tap). Coffee ground piquancy embitters lactic black chocolate rampage and dry espresso surge. Ripe prune-plum-cherry distention accrues teasing vanilla sweetness to rich, assertive mocha finish.
Category Archives: Beers A-Z
ROGUE HALF-A-WEIZEN
Musty burnt orange glow brightens citric hefeweizen reminiscent of Fruit Loops cereal. Sharp grapefruit-blueberry-juniper medley and light herbal nuances (mint-ginger-coriander) provide lively bittersweet effervescence to artisan water crispness. Also known as Rogue MoM Hefeweizen.
ROGUE OLD CRUSTACEAN BARLEYWINE
In teensy 7-ounce bottle, rapturous well-aged crustacean meshes syrupy yeast sugaring, brown-sugared black molasses malts, and spiced hops for thick resilience closer to Ipswich Dark Ale than typical barleywine. Mouth-watering caramelized barley sweetness, musty port-like fruitiness and light vanilla creaming strengthen full-bodied alcoholic fervor. Delicate red grape, raisin, plum and date illusions fill the backdrop. On tap, kirsch-whiskeyed cherry jubilee finish emboldens perfect winter warmer nightcap.
(ROUND TABLE) KNIGHTS HEAD LAGER
Cardboard-y clear amber moderate body with aromatic barley-wheat pleasantry deepening up-front toasted malt sweetness. Murkily dank orange-peach fruiting undeveloped.
SAGRES PREMIUM LAGER
Interestingly, many Portuguese beers emulate watery mild-bodied Spanish styling rather than heavier wheat wine mode their French neighbors relish. White head, unassuming aroma, soft grain palate, and gentle hop fizz dissolve by bland, indistinct finish.
SAINT ARNOULD VLIMEUSE AMBREE
Amiable sunset-hazed amber ale brings lively orange-apricot resonance to reedy hop mildness, but lemony butterscotch mirage and fading chocolate malt gamut lessen overall inertia.
ST. PAUL ABBEY DOUBLE ALE
In peculiar small-necked wide-bodied cask, this raisin-esque brown ale goes down like mellow plum wine; bold and determined yet serene and mild. Artisan water adds refreshing silkiness to luxuriant perfume-hopped fig-date souring resonating to earthen peat bottom. Creamy chocolate-covered raisin finish lingers. Perfect aperitif for seafood, lamb, and veal dishes.
ST. SIXTUS WESTVLETEREN 12 TRAPPIST ALE
Extraordinary mahogany-hued Trappist ale features curious turpentine-like caramel malt entry, brandy-soaked maraschino cherry theme, and brutish raisin-prune-plum scheme above dewy peat moss. Creamy molasses consistency, velvety Muscat grape mellowing, and candi-sugared nutmeg-cinnamon spicing subsume alcohol warmth. Strong medicinal finish carries forth highly complex offering.
SAMUEL ADAMS BROWN ALE
Diffidently indifferent ‘English-styled’ brown ale starts poorly, following up unassuming acrid waft with astringent hop toasting, suspect sourdough tier, and phenol hazelnut smear. Gets worse when metallic underside ruins meager chestnut roast.
(SAMUEL ADAMS) PATRIOT COLLECTION- 1790 ROOT BEER BREW
Advertised ‘herbs, spices, vanilla, honey, and molasses’ only play dinky role in precariously overdone 5.5% alcohol-laced root beer. Instead, resounding black licorice foundation overwhelms expectant sarsaparilla twang, maple snip, and peppery wintergreen reminder. Good for a sugar rush and better than sticky Schnapps.
SAMUEL SMITH’S OLD BREWERY PALE ALE
Buttery smoothness consumes subtle caramel-malted nuttiness and hop-seared barley toasting of moderate-bodied English ale. Sour dried fruits and piquant herbs consume Melba-toasted white-breaded off-dry finish.
SANTIAGO CERVEZA DE ORO
Palest skunk-scented dry pilsner maintains meager corn-sugared barley toasting and faded caramel malt dash depleted by phenol hop fizz. Soapy lemon dishwater aftertaste sucks worse.