Turbid yellow-glazed Korean-styled cream fraiche mousse knockoff brings cane-sugared pureed mango sweetener to slushy marshmallow fluffed gunk, piquant lemon pie and tart orange spritz. Sweet-tart mango continuance, sweet rice base and rummy vanilla creaming ultimately absorbed by orange concentrate.
OK autumnal 2023 pumpkin ale lets mild vegetal gourd earthiness and herbal Hallertau hop astringency usurp powdered sugar pumpkin pie spicing above pale wheat malting. Orange-oiled ginger minting, butternut squash sweetness and cantaloupe snips tease the backend. 2025 re-tasting: spritzy fizz hides sugared cinnamon-nutmeg-ginger surface as sharp orange peel notion and latent butternut squash sweetness sway.
Dry pumpkin-seeded salting infiltrates sweet pumpkin pie spicing and grassy hop astringency over soft pale malt base. Moderated nutmeg and cinnamon seasoning joined by wispy allspice, coriander and sage latency.
Historic Canadian band, Rush, has now moved into brewing. This mildly rye-malted moderation contrasts dry orange spicing and slight black tea bittering against glass-candied sugaring and gluey paper pasting. Middle of the road and unassuming.
On tap at Taphouse 15, fine bourbon-aged pastry stout invites luscious bourbon vanilla sweetness to brown chocolate syruping informing its sturdy PB&J ambition. Salted peanuts meet jellied Concord grapes in bourbon chocolate-vanilla rampage, leaving slight wood-seared black cherry illusions and possible nutmeg/frankincense nips in distance.
On tap at Taphouse 15, decadent oak-aged stout brings luscious bourbon vanilla sweetness to pecan-glazed coconut toasting and brown chocolate sugaring as pudding crust top settles. Nutty chocolate vanilla creaming gains burnt caramel and candied molasses riffs as well as pureed black cherry snips.
Well integrated though a bit thin considering precious bourbon influence and overly phenolic lemony hop pop. Mellow vanilla-creamed white chocolate entry given subtle bourbon sweetness, rum-caked powdered sugaring and delicate milk-sugared coffee smidge as mild lemon wedging contrasts sweet mocha dirge.
Seductive whiskeyed chocolate entry picks up medicinal candied cherry twang as mellow oak-aged sherry, burgundy, Beaujolais and cognac influence adds to its heady robustness. In the recess, black cherry, dried fig, prune and blueberry illusions flow.
Bitter dark chocolate, chalky Bakers chocolate and Blackstrap molasses pervade slightly charred oats flaked base as mild nutty coffee oiling and scorched earth peating complete dry-bodied stout. Serve to robust English stout fans.
Fulsome spumoni ice cream knockoff tries integrating too many flavonoids as sneaky lactobacillus acidity underscores nearly cloying mishmash of purplish red gunk (with bulby bubbles). Crossing a chocolate-vanilla ice cream sandwich with a molded gelato milk sherbet, its red cherry tang, pistachio nuttiness and red grape scape thicken in fluffy marshmallow setting above sugary carafoam wheat malts.
On tap at Taphouse 15, steeped in Revolution Coffee Roasters, dry English porter retains dark-roast coffee insistence as smoked molasses and Baker’s chocolate influence the lightly charred nuttiness above its peaty earthen base.
On tap at Taphouse 15, understatedly effervescent NEIPA lacks fruity range of most stylish competition. Lemony orange and tangerine spritz stays spry but subtropic New Zealand hop influence fails to surface and wheated oat creaming falters. Mild citrus continuance picks up light herbage and minty pine needling.
