Category Archives: United States Brewpubs

CHATHAM BREWING

United States Brewpubs,

CHATHAM, NEW YORK

Inside a spacious white shopping center-like corner pub, CHATHAM BREWING resides in the heart of Chatham’s Main Street. On top of crafting diversified local beers, Chatham’s also well-known for its ‘build your own burgers.’ Despite its inconspicuous blue collar rusticity, casual smalltown appeal and olden yellow wood paneling, the cement-floored, maroon-walled microbrewery operates a sizable backspace canning line, distributing throughout New York.

The left side main space features a 12-seat U-shaped bar where 24-plus draughts get tapped and 3 TV’s are situated. A few windowed front tables, a wood-benched atrium and a few booths add further seating. Exposed pipes hang from the black art deco ceiling and a few semi-private 4-seat wood tables reside in the rear.

I had quaffed a few Chatham brews in the can previously (all reviewed in Beer Index) before visiting March ’25 on a Friday at noon. Took home Blitzkriek Belgian Quadrupel for good luck.

Dry maize and corn-sugared starching fortified light lager, Local Hero, leaving a mild lemon spritz.

Lightly wood-smoked maple syruping glazed toasted amber graining of red ale, Maple Amber, a mildly spice-hopped moderation.

Smoky peat surfaced in the dewier Irish Red Ale, a richer grained, somewhat fruitier turnabout.

Zestful soft-toned Imperial IPA, Nectaron Of The Gods, placed peachy nectarine sweetness across lemony grapefruit bittering and dry pine resin.

Another tropical Imperial IPA, Mango Bombogenesis, retained salted mango resonance as mild yellow grapefruit bittering and floral perfumed spicing drifted above buttery pale malts.

Re-tasted Dry Irish Stout, in its draught (instead of canned) version. Its dry Black Patent malts left smoothly creamed coffee nuttiness upon its bittersweet dark chocolate frontage.

A bit dry for and Imperial Stout, Northern Comfort stayed bitter as dark-roast coffee, black cocoa powder and raw molasses coalesced.

BRIGHT IDEAS BREWING

United States Brewpubs,

WESTFIELD, MASSACHUSETTS

Inside a red brick Industrial mall, BRIGHT IDEAS BREWING opened its original canary yellow-walled brewhouse in North Adams during 2016 (with a second taproom in nearby Westfield operating since 2023). A festive pub featuring a snazzy yellow-chaired covered deck that matches its illuminating yellow interior brick walls, the North Adams site at the Mass MoCa campus shines brightly.

Residing at the former Sprague Electrical Plant (closed 1984), Bright Ideas wood-topped 15-seat bar (with a dozen-plus hydrant-piped draught handles) services several Industrial metal-wood tables. Metal crossbars, exposed pipes and a few left-walled pews fill out the spiffy cement-floored beer factory.

My wife and I gathered at one of Bright Ideas pews on a Friday, March ’25, sinking nine while Squeeze’s “Pulling Mussels From The Shell” and other fine ’80s music played on. We even tried sweetish Afternoon T-Light Lavender & Lemon, a butterfly pea flowered hard seltzer.

Mild Czech pilsner, Czechs Out, a clean bohemian lightweight, placed spritzy Saaz-hopped lemon fizz atop rice-sugared pilsner malting.

A navel orange spritz surfaced for sweet amber grained Czech lager, Fortune’s Favor, bringing subtle caramelized fig to its mild tobacco-crisped barley roast.

Dewy peat-mossed extra special bitter, Winter Study, an English-styled pub ale brewed by Williams College students, sported mild cocoa resonance and a slight orange splash.

Another dewy choice, modest Munich-styled dunkel, Weisse Drunkel, sprayed mild orange zest across barren banana-clove sweetness and wispy plum-raisin snips in a light caramel malt setting.

Moderately acidic kettle-soured variant, Sour Splash – Apricot, let salty lemon-limed apricot puree engage light herbal misting and acidulated wheat.

Sunshiny yellow grapefruit and sweet orange-peeled lemon zest awoke splashy New England IPA, Undercast, leaving minty evergreen freshness on its lightly creamed oats base.

Rummy banana puree linked Belgian pale ale, 589, to honeyed green tea, tart mandarin orange, sweet floral spicing and lacquered peach illusions.

To the dark ales. Soft-tongued Irish nitro stout, Lark And Lion, raised lightly creamed dark chocolate nuttiness above mossy barley roast.

Mildly fudged Imperial milk stout, Aztec Winter, a milk-sugared Mexican hot cocoa derivative, pinned cinnamon-spiced ancho chili peppering to minty dark chocolate, picking up tertiary maple molasses, black cherry and salted caramel swipes.

TIN BRIDGE BREWING COMPANY

United States Brewpubs,

WESTFIELD, MASSACHUSETTS

Down an alley path from Westfield’s gigantic beer-centric Super Phipps Liquors lies the rustic professional gray-blue building housing TIN BRIDGE BREWING COMPANY. Opened November 2017 and operated by homebrewing Westfield-bred brothers, Joe and Nick Cocchi, the inconspicuous pub crafts a diverse range of sassy suds such as the creative fruit ales and specialty stouts on hand for my Saturday noon time March ’25 Saturday trip. The expansive recipes are more hit than miss and usually somewhat opulent flavor-wise.

Tin Bridge’s tucked-away, concrete-floored tavern features a tan concrete-topped, 20-seat bar with 12-plus draught handles and slat wood paneled back wall. There are four hardwood community benches across the bar plus several TV’s, arcade games and a shuffleboard table providing a sporty atmosphere. Tin-covered lamps, exposed pipes and electrical wiring hang from the black aluminum ceiling.

Murky dry-bodied lager, Towny, let desiccated lemon, mild floral herbage and slight vegetal whim reach dank raw-grained maize astringency.

A dryer hefeweizen, Stairway To Hefen placed lemony herbal musk above stylish banana-clove sweetness while its cracked wheat spine laid barren.

Mellow hazy New England-styled Session IPA utilized 100% Galaxy hops to let brisk citrus-spiced passionfruit tropicalia to spread above mildly creamed oats base. A the finish, delicate yellow grapefruit and orange rind bittering bubbles up.

Another Galaxy-hopped moderation, spritzy mauve-hazed NEIPA, Blood Orange, regaled sweet orange-peeled tangerine tang and light herbage over dry pale malts.

Hazy fruited pale ale, Peach Jalapeno, soaked peach pureed tartness in mild roasted jalapeno heat, picking up sweet green peppering.

Another ‘fruited tart’ ale, Imperial Peach Cobbler, sprinkled rummy brown-sugared cinnamon atop marshmallow-fluffed peach pureed pie crusting.

Yet another hazy ale, Pineapple Cinnamon Cheesecake, a confectionery liquid dessert, stuffed pineapple pureed cheesecake with sweet cinnamon spicing and lightly perfumed vanilla bean musk.

Tangy raspberry puree gained sour-candied jellybean tartness and lemon verbena herbage for Raspberries n’ Cream, a marshmallow-fluffed, vanilla-beaned fruited sour.

Heady (8.5% ABV) Imperial Stout, Toasted Coconut, draped toasted coconut shavings with bourbon vanilla sweetness.

Just as intoxicating, confectionery pastry stout, Cookies ‘n Cream, invited fudgy Oreo cookie creaming to bittersweet vanilla beaning and unexpected black cherry swipe.

HOT PLATE BREWING CO.

United States Brewpubs,

PITTSFIELD, MASSACHUSETTS

Open during 2023, Pittsfield’s increasingly popular HOT PLATE BREWING COMPANY is owned and operated by Sarah Real and Mike Dell’Aquila, former New York City Latinos (and Penn State grads) now calling western Massachusetts home. Their perfectly snazzy leisure-clubbed pub features an exquisite epoxy floor, Formica bar top, Industrial metal-wood four-seaters, cozily furnished lounge area and rear brew tanks.

A 7-barrel brewhouse with an interesting spectrum of ales, there’s a central TV for entertainment and beers to-go in the nearby refrigerator. Alongside a fine array of brews are red and white wines, hard cider and seltzers plus coffee and tea.

My wife and I visited Hot Plates mid-March ’25 on a sunny ‘n cold Saturday to down eleven diverse offerings.

Rustic pilsner-malted oated wheat cushioned the mild orange-peeled grains of paradise bittering and mild hop peppering of moderate-bodied wheat ale, Beware My Smile, given an effervescent lemon spritz.

Dewy peat moss encountered mild cocoa and toffee tones over biscuit flouring for dry English pub ale, Easy Listening Favourites.

Spicy rye lager, Reciprocal Arrangement, spread light molasses atop peated rye malts.

Corn-sugared pilsner malts guarded moderated-bodied cream ale, Rockin’ The Gold Tooth, leaving pithy grassy hop astringency on the lemon-pitted back end.

Easygoing lactose-injected, chamomile-herbed blonde ale, Capable Of Anything, picked up toasted cinnamon sweetness and wispy floral spicing – a perky offbeat variant.

Another oddball variant, Effervescent Lemongrass Saison, left ‘woody spicing’ and shaving cream perfuming upon its refreshingly cologne-soaked lemongrass herbage.

Amiable pilsner-malted New England IPA, Hop Riot, let Citra-hopped lemony grapefruit juicing stay the course alongside mild pine resin.

Honeyed orange-bruised banana resilience received dainty white peppering for Belgian Golden Strong Ale, Countess Of Flanders, picking up butterscotch toffee whim.

A nutty black chocolate roast gathered for nitro porter, The Interruption Stays, a creamily smooth dark ale with mild coffee swagger.

Bittersweet cacao nibs secured the mild dried habanero heat of chocolate stout, Kardia, a fine digestif possibly bettered by one java-influenced nightcap.

Pervasive dark-roast coffee nuttiness gained creamy dark chocolate smudge for coffee stout, Agent Cooper, sporting a latent hop-charred espresso bittering.

FOOLPROOF BREWING

United States Brewpubs,

BRIDGEPORT, CONNECTICUT

FOOLPROOF BREWING’S nifty orange-striped red brick exterior retains a snazzy casual charm contrasting its murky warehouse-bound Industrialized Bridgeport neighborhood just off Route 95. Expanding from its original Pawtucket, Rhode Island brewery, this second Foolproof location began operations in 2021.

The large open space barroom, a dank brick-walled, concrete-floored, black metal-columned brewhouse, features a 30-chaired concrete slab-topped bar with silver tanks along the back wall. There are four-seat tables and booths on the right side. Exposed pipes hang from the high corrugated ceiling adding echo to the music playing. Alongside rounded beer selection are signature mocktails and light food menu.

My wife and I drifted into Foolproof on a Sunday morn, March ’25, to sample a few and take some home for review.

Dry Pilot Kolsch drizzled fizzy lemon-wedged champagne atop its grassy-hopped astringency and blanched white wheat base.

Another dry-bodied German-styled brew, Belsnickel, a pumpernickel bock with caramelized rye breading and dewy cellar mossing, picked up lingered black treacle bittering.

Sunny yellow grapefruit zesting and sweet orange peel briskness gain pine resin for Mansions, a hazy IPA with juicily fruited Citra hop tropicalia sidling lesser dry Centennial hop herbage.

Mildly mocha-creamed milk stout, Black Cab, retained subtle espresso, walnut and dark chocolate tones in a peaty moss setting.

The serenading bourbon chocolate frontage of Barrel-Aged Revery, a smooth Imperial Stout, gained hazelnut coffee, vanilla latte, chocolate cookie and fried Oreo illusions.

ARMADA BREWING

United States Brewpubs,

NEW HAVEN, CONNECTICUT

Inside an ole red brick Industrial warehouse formerly housing Bigelow Boiler Company, ARMADA BREWING came to fruition in 2022. At the underdeveloped and previously abandoned Fair Haven section near the Quinnipiac River, the family-owned brewpub is led by head brewer, John Kraszewski.

Armada’s brick-walled, concrete-floored, high ceilinged interior features multiple TV’s, three elongated lacquered wood community tables, overhead doored barrel seating and a couched cove. The back bar’s ghoulish black and blue wall design captures the eye alongside the colorful tomb-like chalkboard beer list while scattered back tanks service the dozen tap handles.

I made the journey to Armada March ’25, quaffing three draughts before bringing home a few more Armada brews reviewed in Beer Index.

Crisp Confirmed Pils prickled musky husked graining and Saaz hop herbage with a spritzy lemon fizz.

Equally as crisp and clean, brisk lemony passionfruit bittering and mild guava-gooseberry tartness engaged Iron Gold Passionfruit Blonde.

Coffee-burnt dark chocolate spunk and dewy moss got draped by light Blackstrap molasses for Lord Chancellor Oatmeal Stout, leaving mild cola-walnut snips on the maple oats spine.

CAIUS FARM BREWERY

United States Brewpubs,

BRANFORD, CONNECTICUT

Occupying a Cathedral-ceilinged white farmhouse in Branford, Connecticut, CAIUS FARM BREWERY is an expansively spare one-room venue with cement-floored pub area flowing right into the rear brew tank staging area. Praised as one of the best new American breweries, founder Caius Mergy, a local New Canaan/ Old Lyme zymurgist, decided to ‘pursue brewing while in college studying Roman sculpture’ – hence the Roman statue at Caius’s entrance.

Casius Farm’s elongated wood top left-side bar services centralized metal-wood tables and the scenic community tabled back deck. A once ‘derelict’ farm has turned into a Northeast mecca for barrel-aged and mixed culture brews as well as several stylishly derived variants.

I arrived on a windy Saturday, March ’25, to celebrate the brewery’s second anniversary. A cool local band played awesome ’70s rock tunes while I consumed a special-occasioned sour farmhouse ale and spirited nightcap while sharing a bready kolsch with wife. We came back noon the next day to consume five more provocative Casius Farm elixirs.

Crisp white-breaded pilsner malting and dry grassy Noble hop herbage sunk into ‘lemon candied’ tartness of German-styled Balbilla Kolsch, a brisk moderation.

Flagship farmhouse ale, Marcus, foeder-aged in white oak, let green and white grape esters sit alongside sourer lemon-peeled guava and gooseberry brining as cat-pissed acidulated wheat increased lactic acidity.

As the band stopped playing ’round 9 PM, nipped at velvety cognac-bourbon-aged barleywine, Domitianus, a bedtime escapade contrasting bourbon vanilla sweetness against bold dry burgundy wining above syrupy dark chocolate base – picking up tertiary bruised black cherry, blackberry, spiced rye and blackcurrant illusions.

Sunday morning woke up, ate breakfast and drove from New Haven digs to Casius Farms to try a few more elixirs.

Musky German helles lager, Sappho, fused barnyard grain husk to mildly creamed oats and white-floured breading, picking up slight gluey papering for oncoming herbal lemon spritz.

Oak-conditioned Japanese rice lager, Atia, maintained novel sake-riced plum wining given spritzy lemon lime twist.

Soda-like fruited kettle sour, Ovidius V, a veritable raspberry, blueberry and cherry Rollup with milk sugared oats creaming thickening its chewy gooeyness. In the midst, red grape esters, tangy tangerine pulp and salted orange juicing frolic.

Tropical New Zealand IPA, Cleopatra, utilized dry Nelson Sauvin/ Riwaka hops to advance advertised Gummy Bears tartness, peachy papaya tanginess and zesty pineapple fling as well as milder lemony grapefruit bittering and pithy orange peel sweetness above creamy oated wheat base.

Afterwards, bought home bottles of wheat farmhouse ales Seneca The Younger and Caligula (reviewed in Beer Index).

SLY BANDIT BREWING COMPANY

United States Brewpubs,

WILTON, CONNECTICUT

Right off the Merritt on the Norwalk borderline in a gray two-story professional building, Wilton’s SLY BANDIT BREWING COMPANY opened July ’24. A family-owned venture led by Dave Guda – who initially brewed for weddings and quit his corporate job to become brewmaster – the cozy pub serves a large dalliance of diverse homemade ales alongside fine pub fare.

Upon entering, the first floor stations windowed overhead-doored brew tanks. But the tan-walled second floor sports the tidy pub space including several wood tables, a few TV’s and a red neon Sly Bandit sign welcoming patrons to the beautiful stone tile-walled 8-seat wood top bar.

Mw wife and I get there in time for the pub to open at noon on a Sunday, March ’25.

Dewy peat-malted amber lager, Vienna Lager, left sweet Easter breading, roasted chestnut and advertised ‘herbal spicing’ upon mild dried cocoa backdrop.

Snappy pale golden helles lager, We Don’t Talk About Helles, draped honeyed pale malts with Noble-hopped floral spicing and zippy grapefruit zing.

Lagered pilsner malts gave cold-filtered India Pale Ale, Trails Gone Cold, its brisk cleanness as dry IPA-like Azacca hop tropical fruiting spread across herbal Chinook hop pining. Lemon-spiced orange peel sugaring and yellow grapefruit tanginess enjoined pineapple, tangerine and peach illusions.

Soft-toned New England IPA, Delivery Day, mildly bitter yellow grapefruit and orange rind sedation contrasted tangy navel orange, pineapple, guava and tangerine tranquility as slight pine resin drifts into oated wheat creaming.

Cascadian dark ale, Black IPA, let Black Patent-malted dark chocolate roast and coffee-burnt hop char outdo IPA-like grapefruit and pineapple bitterness, retaining softly creamed nitro-like insouciance.

Dry, lightly creamed, obsidian-hued easygoer, Sly Bandit Porter, caressed mild wood-burnt coffee bittering with nitro-injected dark chocolate resin, picking up charred walnut and Brazil nut influence.

Nut-charred Brazilian coffee roast boosted soothingly fine coffee stout, Midnight Oil, contrasting dry espresso bittering against sweet chocolate syruping and light berry snag.

Another choice coffee roaster, Dead Of Night, a dryer Imperial Stout, stayed bitterer than Midnight Oil as its ashen nuttiness soaked into dark chocolate resin ahead of its steadfast latte finish.

Interesting chipotle peppered Imperial Stout, The Heat Is On, brought a mild ancho chili burn (and Band-aid like astringency) to richly bittersweet cocoa-dried midst before its milk-sugared coffee relief gains slight wood char.

RULE OF 3 BREWING

United States Brewpubs,

EAST HAMPTON, CONNECTICUT

Inside a yellowed corrugated aluminum overhead-doored shop at the lower Connecticut River Valley, RULE OF 3 BREWING opened for biz August ’22. Manned by astute local brewers Scott Cross and John Vitale, Rule of 3 hopes to bring “innovative spins on classic styles to activate taste buds.”

Inside, the high ceilinged cement-floored pub relies on the simple splendor of a lacquer wood top 14-seat bar (with 12 draughts), a few wood community tables and two TV’s.

My wife and I visited mid-afternoon, March ’25, trying all eight highly approachable brews before landing at Casius Farm’s 2nd annual fest.

Brisk lemon-spiced golden lager, Patio Party, received celery-watered crisping and slight hay-dried leathering for its pale malt base.

Reliable Twisted Trickster Pale Ale let spiced red and yellow fruiting and mild herbage reach lightly charred hop bittering.

Sessionable IPA, Kidder, shone zesty lemony yellow grapefruit bittering and sweet orange peel tanginess upon light hop pining.

Just as easygoing, tropical New England IPA, Goon City, sprinkled lemon zest upon salty guava tartness, grassy hop astringency and distant herbage.

Offbeat copper-bronzed Ol’ Einstein Brown Ale guided mild chestnut sweetness into bland orange oiling.

Steadfast vanilla porter, Mage, secured rich dark chocolate malting to mild vanilla creaming over sugary maple oats.

Cinnamon and nutmeg spicing given light powder sugaring for wondrously confectionery winter warmer, Saint Krampus, leaving dry tobacco roast on its back end.

Mighty molasses-sapped maple stout, Heckyl & Clyde, draped syrupy maple upon milk-sugared coffee, caramelized chocolate and honeyed oatmeal.

CONCENTRIC BREWING COMPANY

United States Brewpubs,

PORTLAND, CONNECTICUT

Coming to fruition in 2021, Portland’s CONCENTRIC BREWING COMPANY occupies a grey brick warehouse across the Connecticut River from liberalized Middletown. A plastic-furnished right side deck leads to the entrance of Concentric, a porcelain-floored pub featuring a centralized octagon-shaped beeswax concrete top bar (with two draught boards housing eight draughts each), wood-stooled tables, a few booths, large staged brew tanks and black art deco ceiling.

My wife and I perused Concentric noon time on a Saturday in March ’25.

Brusque, though light-bodied, Czech-styled Portland Lite Pilsner retained dry floral-spiced lemon spritz and mild herbage.

Brisk clean-watered IPA-like lemony grapefruit sunshine and sweet orange-peeled pineapple tang girded Pat’s Pale Ale, leaving light pine resin on its dry back end.

Easygoing Motueka-hopped New England IPA, Moving Target 7: African Queen, took tart guava-gooseberry tropicalia on an ascendingly bitter journey past lemony grapefruit bittering and above mild oated creaming.

Richer marshmallow vanilla-fluffed NEIPA, Bridge Traffic, coalesced sweet orange peel briskness with bitter yellow grapefruit swagger, tangy berry zing and drifting pineapple-guava tropicalia.

Black Patent-malted dark chocolate, black coffee and charred oats contrasted burnt caramel sugaring of Quarry Brown Ale, picking up latent nut singe.

Fudgy Imperial Stout, Double Stuffed, merged creamy vanilla-topped chocolate cake with dried cocoa powdering.

Aged in Four Roses bourbon barrels, boldly red wine-spiced Imperial Stout, Tarmac 2019, let dry bourbon, burgundy and pinot noir serenade cinnamon-cumin seasoning in rich dark chocolate setting.

STONY CREEK BREWING COMPANY

United States Brewpubs,

BRANFORD, CONNECTICUT

Inside a 30,000 square-foot white aluminum-paneled, aquamarine blue-topped boat house along the industrialized Indian Neck riverway in Branford, STONY CREEK BREWING COMPANY began operations in 2010.

An enormous microbrewery with large production facility, expansive front deck, capacious plastic-furnished back patio and huge windowed brew tanks, Stony Creek’s cement-floored, black ceilinged pub features a corrugated aluminum-sided wood-top bar (with two tap stations holding eight draught handles each), several stooled and chaired tables, tin-covered Edison lights, a loft area and a kitchen.

My wife and I grab seats at the bar to eat Mashed Potato Bacon wood-fired pizza alongside nine rangy elixirs.

Pedestrian light-bodied golden lager, Bobcat, at least bested Budweiser with its musty maize dried herbage and fizzy yellow fruited spicing in a lightly smoked beechwood-like setting.

‘Laidback’ Vienna lager, Dock Time, stayed crisp as dewy peat grazed fig-spiced cocoa malting and wispy floral perfuming.

Tart raspberry entry gained oaken vanilla tannins and rigid lemon acidity for Berried Alive Vanilla Raspberry Sour, a sour-candied Fruit Roll-Up.

Brown-sugared pumpkin spicing of Gourd Fellas Pumpkin Ale gained subtle fig sugaring and slight Red Hot cinnamon heat.

Briskly easygoing India Pale Ale, Mountain Brew, allowed creamy vanilla foam to engage sunshiny yellow grapefruit and sweet orange peel zesting, spritzy lemon-liming and tangy pineapple salting.

Dry yellow grapefruit rind and orange pith bittering embedded Savage Stride IPA, a slightly skewed New England-styled medium body with ancillary raw-honeyed herbage and dank pine lacquer contrasting sugary pale malting.

One more dry stylish goodie, Just Another IPA, placed pine needled lemony grapefruit bittering and bark-dried musk across candied orange tartness.

Christmastime-seasoned Frosty Spice Winter Ale shook cinnamon, nutmeg and ginger above mild vanilla sugaring.

Wonderful winter warmer, Noel’s Nightcap, regaled brown-sugared cinnamon spicing and marshmallow vanilla creaming, picking up ginger, nutmeg and cumin seasoning atop milk chocolate richness.

HOAX BREWING COMPANY

United States Brewpubs,

NEW HAVEN, CONNECTICUT

Homebrewers Austin Scott and Sean Ricci began crafting beer, March 2018, joining New Haven’s Beeracks collaborative brewing co-operative with Overshores, Armada, Front Porch and Nighthawk around 2022. Working under the guise of HOAX BREWING COMPANY, Scott and Ricci have found local success with well rounded liquid fare and wood-fired pizzas.

An outdoor front deck leads to the front door of the mod-designed tan brick warehouse housing Hoax. The epoxy-floored pub features a slate top 12-seat bar under an enclave (with ten draught handles), three opposing couch booths, windowed purple couches and rear brew tanks. A loft mezzanine area offers further seating. Black exposed pipes and zapped lighting hang from the aluminum ceiling.

My wife and I gathered at Hoax’s Beeracks joint to down a few suds on a cold Friday afternoon, March ’25.

Crushable pilsner-malted House Lager retained easygoing corn-liquored whiskey bent for perfumed orange riffs.

Easygoing blonde ale, Lightening Strike, slid lightly spiced yellow fruiting across mildly perfumed hops.

Ultra-dry pine lacquering coated lemony grapefruit bittering and musky orange oiling as well as floral-perfumed juniper swagger of ‘experimental hopped’ Imperial IPA, Apres Apizza.

Lemon-soured raspberry tartness outdistanced light marshmallow chocolate sweetness of moderately acidic fruited sour, Raspberry Toasted Marshmallow Sleight Of Hand.

Salted raspberry, pineapple and pink guava pucker outdid banana-chipped sweetness of Tropic Thunder, a sassier fruited sour.

Day-old coffee roast stained sugar cookie and vanilla adjuncts as sour cherry seeped thru bitterer-than-sweet pastry stout, Stout Darn Time.

Rich milk-sugared coffee and sweet vanilla creaming got draped by maple syrup for golden stout, Mugsys Morning, leaving wintry cinnamon, nutmeg and cumin spicing on its vanilla coffee stead.