Category Archives: United States Brewpubs

LOCAL LEGEND BREWING COMPANY

United States Brewpubs,

HILTON HEAD, SOUTH CAROLINA

At the south end of beach resort-lined Hilton Head Island, LOCAL LEGEND BREWING COMPANY promises High Times at Lowcountry. Opened at a vacant Industrial hardware warehouse March ’25 by Asheville-based restauranteur Alan Wolf, whose conceptual plan, culinary intrigue and ‘dynamic beer culture’ stem from his North Carolina days, the spacious sporstbar includes an Adirondack-chaired biergarten.

Designed for interactive family-friendly activities as well as midrange beer consumption, Local Legend’s right side games keep kids busy while parents gobble and quaff.

Inside a grey warehouse, the cement-floored, wood-tabled interior features a unique 40 bucket-seated bar with twelve draughts, multi-TV’s, exposed pipes, sporty back wall mural and glassy overhead doors.

Flagship off-dry blonde lager, Bombshell, let spritzy lemon and fizzy mandarin orange tickle mild floral spicing over delicate pale malt sugaring.

Nearly as easygoing, well-balanced witbier, Great White Ale, put slim orange-peeled coriander sweetness alongside golden wheat graining.

Brisk orange-peeled grapefruit bittering reached the mild pine tones of King Tide, a moderate-bodied New England IPA in need of stylish oated creaming (instead of commonplace dry pale malting).

Black-peppered chai spicing spotted cinnamon, cardamom and ginger sugaring for Chai Brown Ale, leaving menthol peppermint zesting on its vanilla-daubed mocha midst.

Eagle Rare bourbon-barreled Honey Horn Maibock soaked orange blossom honey into oaken whiskey, peaty Scotch and dry rum spirits.

Wintry Belgian golden strong ale, Holiday Ale ’25, a spicy herbal Christmastime celebrator, allowed rummy brown-sugared cinnamon, nutmeg and allspice to penetrate candied orange, glazed hazelnut, fig, date and dried cherry subtleties.

LINCOLN & SOUTH BREWING COMPANY

United States Brewpubs,

HILTON HEAD, SOUTH CAROLINA

Going up the road from Hilton Head’s Midland Beach in a secluded Industrial area, LINCOLN & SOUTH BREWING COMPANY came to fruition in August 2021. A family-friendly joint in an aluminum warehouse with beautifully designed sunny day mural and white silo, the overhead-doored pub also boasts a wide open biergarten. The six-seat wood and metal bar services a few small block wood tables in a rustic wood paneled environment.

Brightening Lincoln & South’s interior is a colorful lake-meadow wall painting. A staging area in the rear contains the large aluminum brew tanks. There were charcuterie board cheeses, burgers and sandwiches for munching. Guest taps joined nine homemade L & S draughts my wife and I downed New Year’s Day 2026.

Musically sharp bartender, Christian, played cool tunes, putting on an obscure album by Curtis Knight & the Squires featuring Jimi Hendrix while I imbibed the last few India Pale Ales.

Corn-dried oats sugaring speckled the peaty Scotch licks of German-styled light body, Beach City Pilsner, an easygoing opener.

Spritzy citrus sunshine lathered Golden Hair Summer Ale, an off-dry moderation with light herbal spicing peppering sweet cara-pils malting.

A fine collaboration with Palmetto Brewing, sweet pilsner malt breading grazed lightly spiced lemony herbage of Palmetto Kolsch, a soft-toned moderation.

Crisp tobacco-roasted peat moss surfaced for sweet amber grained The Bog Red Ale, gaining honeyed brown tea spot (and spiced herbal respite).

Soft-toned New England IPA, Afterglow, placed sunny orange-peeled grapefruit tanginess across mild pine lacquer atop vanilla-daubed oated wheat creaming.

Flagship NEIPA, Hearts & Arrows, retained a dry Citra-hopped tropicalia as yellow grapefruit and orange rind bittering joined salty pineapple-mango tanginess before leaving a piney tingle.

Yet another NEIPA, 8% ABV Ales For A.L.S. brought juicy floral-spiced tropicalia to the fore as tangy orange-peeled yellow grapefruit, peach, pineapple and peach pleasantries caressed sugary wheated oats.

On the dark side, mossy nuttiness consumed dark chocolate bitterness for Ace Of Spades Black Lager, forwarding hop-charred cola, macadamia and Brazil nut illusions in a brisk clean water setting.

Dry debittered black malts contrasted maple molasses syruping sweetening up Ditch Gator Oatmeal Stout, tossing in black grape, dry burgundy and fruitcake notions above the dark chocolate base.

TWO TIDES BREWING COMPANY

United States Brewpubs,

SAVANNAH, GEORGIA

Occupying a historic Victorian edifice on a residential side street, TWO TIDES BREWING COMPANY opened its doors March 2018 in Savannah’s Starland District. Owner-operators Liz and James Massey produce small-batch beers, focusing on, but not limited to, fruited sours and IPA’s, at the pubs first floor brewroom.

A snazzily homey cottage-like retreat, Two Tide’s pale green-walled second floor includes a cozy community-tabled main cafe (with white tile-fronted wood top bar), olden wood floors, an antique hearth plus three furnished parlor rooms and the back balcony where my wife and I quaffed five homemade draughts (and took home five more reviewed in Beer Index) during our post-Xmas Southern jaunt. Homebrewed coffee also available.

Fizzy light lager, Drift, merged crisp cereal graining with underlying whiskey souring, dried maize astringency, mild hop herbage and cabbaged skunking.

Sessionable ‘house pale ale, Rhyming Numbers Vol. 16, tucked lemony grapefruit Citra hop dryness and resinous Chinook hop pining into grassy herbal astringency above caramelized pale malts.

Toasty Octoberfest, Charm Marzen, flanked Vienna malt dewiness with leafy hop oiling.

Tart Smoothie-like Mystic Sour caressed sweet carrot juicing with orange concentrate and salty mango adjuncts, picking up sweet vanilla creaming to counter the ongoing citric alkalinity.

Dark-roast coffee nuttiness inundated rich coffee stout, Forever Never, gaining dark chocolate, espresso and soymilk illusions.

DEBELLATION BREWING COMPANY

United States Brewpubs,

SAVANNAH, GEORGIA

A Norsemen Viking themed brewpub-sportsbar, DEBELLATION BREWING COMPANY is stationed at a tan corrugated steel Industrial building right off Route 95 just outside Savannah in the affluent coastal town of Richmond Hill.

Upon entering, the wood-floored main space features an L-shaped wood lacquered bar (with 20 draughts including outside ciders and meads) servicing block wood community tables, upper observation deck and fire-pitted back patioed pavilion. Two central chandeliers center the high-celinged wood paneled barn house interior and two TV’s sidle the beer menu above the tap handles.

Displaying its ancient Norse culture, Debellation’s Viking ship mural, walled deer antlers and stacked logs offer interestingly designed Medieval relics to the wood-decked pub.

Owner Dave Goodell’s easygoing fare had a definite European flare on my post-Christmas ’25 journey. I tried all homemade brews except Tree Nail Light Lager.

Well-realized, offbeat peculiarity, Spicy Garlic Pickle, a briny pickled garlic blonde ale, retained a sourly acidic vinegaring for its curious mustard seed, peppercorn and jalapeno subsidies.

An efficient lemony banana-clove onrush secured Mjolnirweizen Hefe, leaving sour apple, dried plantain and mild herbage on its sourdough bottom.

Tobacco-roasted cereal graining embossed Erik The Red Roggenbier, a German rye ale with dewy peat reaching mild pumpernickel-rye finish.

Toasted amber grains and roasted cigarette crisping led Fenair Red Irish Ale, picking up spicy red-orange fruiting and light maple sugaring.

Candy-glazed fruited pale ale, Frigg’s Cran Apple, let honey-spiced red apple sweetness flourish alongside tart cranberry saucing.

Mild juniper berry bittering teased the rye and pilsner malting guarding Finnish farmhouse ale, Berserker Viking Sahti, relegating light herbal spicing.

As for the one dark ale, nutty coffee roast inundated nitrogenated Naglfar Nitro Coffee Stout, placing lightly salted soy graining across dark-roast hops and debittered black malts.

BACK RIVER BREWERY

United States Brewpubs,

TYBEE ISLAND, GEORGIA

Just a few miles West of the Atlantic Ocean in the sun-kissed beach town of Tybee Beach, BACK RIVER BREWERY serves stylistically conservative small-batch brews and “casual eats.” Located above a Mexican restaurant, the cozy aquamarine outpost became the islands’ first brewpub, May ’22.

Eight aluminum-chaired wood tables sidle the 15-seat wood lacquered bar. Windowed tanks store the approachable Back River suds.

My wife and I visited late December ’25, downing four welcoming draughts after a day at the beach. However, we ran out of time and missed out on About Lager Time, Blood Moon Rising Gose, I’m So Juicy IPA and Old School Cool East Coast IPA

Dry grassy-hopped herbage draped the lemony blueberry scurry of What Is A Kolsch, a brisk pilsner-malted moderation.

Easygoing Festive Fruits, a tart cranberry-tangerine-induced sour ale, let ancillary white peppered herbage and limey salting contrast its sugary vanilla creaming.

Juicy fruited Bongwater Bay Session IPA placed mild lemony orange peeled grapefruit bittering next to pineapple-candied tartness, tangerine tanginess and herbal spicing atop lightly creamed caramel malts.

Aged in unspecified wine barrels, boozy Just The Trip Tripel corralled tart blackberry, vinous white grape, lemon lime and oaken cherry.

NORTH SOUTH BREWING COMPANY

United States Brewpubs

FAYETTEVILLE, NORTH CAROLINA

On a clear sunny Friday afternoon in December ’25, my wife and I drifted into the South to soak up the sun and a few suds in Savannah, Hilton Head and Tybee Island. But our first stop was Fayetteville to take in the newly formed NORTH SOUTH BREWING COMPANY, opened May 31, 2025.

North South owner James Orlando began homebrewing in 2011 and along with his wife, Alicia, grew up in New England, met in Savannah, then moved to Fayetteville (soon hooking up with local head brewer Jonny Isaacson).

Crafting highly approachable and easygoing stylistically fare at their beige yellowed cement-floored barn house facility, the Orlando’s spacious neo-Industrial pub features a silestone-topped, L-shaped, 20-stool bar anchoring silver metal chaired tables strewn across the bright blue interior. A benched grass patio adds further seating.

A backwall projection screen TV has the BYU-Georgia Tech bowl game on while we consume eight North South ales.

For a light-bodied opener, dry beige cleared Lager Than Light let spritzy salt-watered lemon sourness spike its mild sourdough bottom and latent metallic sheen.

Rustic grain penetration gave Saaz-hopped Czech One Two, a Bohemian pilsner, its Scotch-daubed corn whiskey pulse.

Lemony banana-clove settled above white wheat sourdough breading of Sweet Fraulein, a tidy Noble-hopped pilsner-malted hefeweizen.

Musky lemon fizz prickled grassy hop astringency and diacetyl pale malt buttering of Grain Juice Kolsch, scoured by dried maize snips.

Spiced banana sweetness lingered softly for Chains Of Krampus Tripel, revealing subtle lemon custard, orange marmalade and blueberry wisps at the butterscotch-candied finish.

Perfumy orange-peeled peach, pineapple and mango tanginess gained vanilla-creaemed oated wheat buttering for Haze Girl Hazy IPA, leaving mild grass-stained pine musk on the Citra-Mosiac-hopped tropical fruited entry.

Dry Cold Winter Cabin Stout secured its nutty coffee bean creaming with dark cocoa powdering grazing dark-roast hop char.

Pudding skinned dark cocoa spread across Hello Darkness My Old Friend, a diffident Imperial Stout scattering musty black cherry, dry burgundy, anise and walnut snips across the dark chocolate base.

RUNAWAY TRAIN BREWERY

United States Brewpubs,

Right along the historic D & M train tracks near the center of Honesdale, RUNAWAY TRAIN BREWERY opened its spickets August 11, 2023. Described quite accurately as a ‘brewhouse saloon,’ an olden rail house welcomes patrons to the converted grey warehouse.

Runaway Train’s elongated yellow wood top bar spreads across the family-friendly pub, serving slate top tables and plastic-chaired tables along the concrete floored main space. A hearth-warmed lounge area and left side tanks fill out the light Industrialized, pipe-exposed, chandelier-ceilinged interior. A wood-floored billiards room is available upstairs.

My wife and I journeyed to Runaway Train early December ’25 on a frigid Friday eve. Dominated by lager-related fodder, we tried eleven of the fifteen homemade beers available (missing out on three IPA’s and a schwarzbier).

For starters, traditional Czech pils, Ticket To Ride, a smoothly sessionable barley-roasted light body, stayed subtle with spicy floral herbage and limey soapstone residue.

Crisply dry pilsner-malted lager, Declaration, caressed its lemony orange spritz with peppery Saaz hop herbage – an easygoing flagship.

Equally sessionable helles lager, Golden Spike, slid musty lemon souring and subtle herbal spicing across biscuity barley malts.

As for off-dry Railside Lager, its sour lemon musk countered mineralized pilsner-malted barley.

Scotch-licked barley, dried maize and lemondrop herbage fronted Honesdale Hauler, a soft-toned festbier with sedate vanilla creaming.

Brisk lemon fizz tickled Coach Car Kolsch, a Noble-hopped moderation with musky floral herbage topping buttery biscuit base.

‘Simple pub ale,’ Wet Your Whistle, retained light bodied appeal as mossy spelt graining drifted thru mild floral hop bouquet.

Another pillowy moderation, Honesdale Rail Cream Ale, hustled creamed corn sugaring for nutty rye breading and grassy herbal hops.

Tobacco roast crisping embraced dewy peat for lightly caramelized Irish red ale, Irish Conductor, benefiting from kilned barley toasting.

Nitrogenated traditional English dark mild, Last Train Home, relegated caramel toffee sweetness for Bakers chocolate tartness and nut-skinned dried fruiting.

Dry Irish stout, Lucky Ticket, placed dewy truffle earthiness inside charred dark-roast hops, picking up bittersweet dried fruiting at its cocoa nibs base.

ANOMALY CRAFT BREWING

United States Brewpubs,

BERWICK, PENNSYLVANIA

Family owned and operated ANOMALY CRAFT BREWING came into existence in 2022 at a former boutique coffeehouse on Berwick’s main drag (not far removed from recently closed Berwick Brewing). Tucked into a narrow window-fronted shop, Anomaly has the feel of a standard bistro with its wood benches, tables and bar top accentuated by a slat wood floor.

Anomaly’s black art studio ceiling adds to the simple light industrial-bound cafe setting of the white walled barroom. Nostalgic pix and macrame art line the walls leading to the back bar. There are two central TV’s and a refrigerator. Behind the bar wall lie the steel fermenters and brew tanks.

A family friendly atmosphere consumes the one-room pub that owner Nicholas Oliver promises a ‘fusion of fire and flavor.’ Smoked meats lead a menu consisting of wood-fired pizzas, sandwiches and apps. Each beer is stylishly perfected to fit the food. Just try the excellent Streets Of Bamberg Rauch bock with any customized smoked meat.

My wife and I sat at the bar to down five durable Anomaly’s (and three nearby Conyngham Brewery draughts) before heading to Williamsport/ State College on a Friday afternoon, mid-November ’25.

Crisply clean clear-strawed German lager, Helles, splashed spritzy lemon onto light Noble hop herbage, mild floral spicing and bready pilsner malts.

Equally spritzy and soft-toned, Willow Tree White, a delicate witbier, placed curacao orange-peeled coriander spicing alongside citric lemongrass herbage, gaining a slight candy coating for the vanilla-daubed white wheat base.

Autumnal pumpkin delight, Squash Patch, countered brown-sugared cinnamon and nutmeg spicing with earthen gourd and herbal ginger.

Infused with roasted cocoa nibs and Madagascar vanilla, robust Criollo Porter let chalky dark chocolate soak into its Cafe Fresco cold brew coffee midst.

Rising above all other Anomaly selections, stylistically perfected rauchbier bock, Streets Of Bamberg, retained campfire-seared cured meat luster, musky Band-aid wafted beechwood smoke and peaty mossing of a Bavarian rauch given the sweet caramel malt creaming of a German bock.

As for the trio of Conyngham beers, summery light lager, Somewhere On A Beach, let spritzy lemon lime fizz tickle musky citric hop acidity over white bread base for a crisp Seltzer-like refresher.

Brief cinnamon-nutmeg seasoning and light ginger herbage placated medium-bodied Pumpkin Ale, leaving salty pumpkin-seeded gourd earthiness on its caramel malt bottom.

Flagship chocolate stout, Into Darkness, slapped dark roasted cocoa nibs bittering upon semi-sweet milk chocolate, dry anise and sugary vanilla.

JOHN RYAN BREWERY

United States Brewpubs,

WILLIAMSPORT, PENNSYLVANIA

One of four current downtown Williamsport brewpubs within walking distance, JOHN RYAN BREWERY opened inside a historic Old Victorian mansion during October 2021. Once a lumber barrens’ homestead, the stark white-windowed aquamarine pub consists of a wood-furnished main barroom (with chandelier), elegant dining rooms, cozy all-scratch kitchen and spooky low-ceilinged catacomb basement bar perfect for autumnal spirits. A shaded patio with fire pit lounge completes the score.

Concocting fine small-batch beer, brewer Will Ernst Wingfield served time developing his zymurgic skills at local Penn College before coming aboard at this renovated red brick-walled Old Town brewery-restaurant. He’s a large part of bringing a ‘historical and cultural experience to the customer,’ as John Ryan’s exquisite establishment looks to expand tastes with multi-culti food and beer.

The menu offers a fusion of authentic Japanese, French, and Italian cuisine. Today’s morning beer menu includes French, English, Czech and German styled suds.  

My wife and I grab a table downstairs in the stone-columned catacomb cavern to watch Penn State take on number two Indiana while consuming all eight available homemade suds. The ever-changing food menu is recommended and nifty cocktails looked heavenly. We enjoyed Asian Pear Salad and Baked French Toast.

Signature Fruited French Saison rubbed alcohol stiffness into rummy banana sweetness, zesty pineapple tanginess, mild Chardonnay wining and herbal lemon musk plus shero plum tartness over rustic earthen graining.

Similarly styled Franco-Belgian farmhouse ale, French Saison, coalesced lemon meringue tartness with butterscotch candy, banana bubblegum and Chardonnay wine illusions as well as slight white-peppered herbage.

Another Franco brew, French Porter, let brown chocolate sweetness infiltrate mildly hop-charred walnut, subtle chestnut-hazelnut-pecan buttering and caramel coffee creaming.

A few Brit-styled brews followed. Dewy peat moss saddled Three Lions English IPA, adding earthen rusticity to grapefruit-dried pine lacquering above dark-roast barley malts.

Day-old coffee and dark chocolate resin combined for John Ryan English Brown Ale, placing earthen residue and pumpernickel rye breading upon the lightly spiced mocha continuance.

Sourdough breading contrasted the musky wheat-husked maize acridity of dry Czech pils, Pre Prohibition Pilsner, leaving mild lemon pith bittering and herbal-spiced florality.

Repping the Germans, Gruber Doppelbock gathered spiced dark fruiting and mild bourbon-burgundy wining atop sugary Vienna malts.

Milk chocolatey caramel coffee creaming guided oats-sugared Desperation On Vacation Oatmeal Stout, caressed by toasty truffle crisping.

ROSKO’S BREW HOUSE

United States Brewpubs,

WILLIAMSPORT, PENNSYLVANIA

After departing John Ryan Brewery one mile south, my wife and I ventured into Rosko’s on a Saturday afternoon, November ’25, discovering six English and German styled homemade suds.

Inside a restored pale blue-bricked 19th century Victorian dwelling on the northside of downtown Williamsport, ROSKO’S BREW HOUSE opened August ’22. A family-friendly pub owned by Samantha and Adam Roskowski, its cozy red brick-backed barroom, nifty parlor space and fireplace mantle offer warm elegance.

A few metal-stooled wood tables fill out Rosko’s main area and the nano brewing setup is staged toward one side. An enclosed cement patio with umbrellas sidles the green turfed exterior. A studio loft apartment is available for rent.

Featuring a highly sessionable rotating menu of brews, Rosko’s never deviates too far from stylistic guidelines. Full-time brewer, Taylor Strein, whose homebrewed maple stout impressed friends early on, attended Brewing and Fermentation Sciences at Pennsylvania College of Technology before joining the Rosko’s fold.

Excellent flagship, Admiral Halsey ESB merged dewy peat mossing, earthen Fuggle hop herbage to toasted rye breading.

English dark mild, The Butcher’s Dog, placed toffee-spiced fig and raisin alongside toasted caramelized nuttiness.

“No frills” Terrassee Hefe splotched lemony cider souring upon banana breaded coriander spicing atop soft sourdough base.

Utilizing kolsch yeast, grainy Bavarian malts and tropical Huell Melon/ Mandarina Bavaria hops, Kiefenstrasse German IPA nodded towards a New England IPA with its salty mango-skinned kumquat, passionfruit and guava tartness picking up a zesty orange-peeled grapefruit tingle.

Lightly spiced date, plum and fig commenced moderate-bodied Munich-styled Dunkel, sweetened further by caramelized Vienna malting.

Similarly styled and more robust, Roskator Doppel loaded roasted chocolate inside sugary date-plum-fig spicing, mild burgundy swagger and tobacco-roasted cereal graining.

AXEMANN TAVERN

United States Brewpubs,

SELINSGROVE, PENNSYLVANIA

Retreating from Williamsport going east to Jersey, stopped by Selinsgrove to visit AXEMANN TAVERN, opened February 1, 2024, An extension of Bellefonte’s Axemann Brewery (a 27,000 square-foot former Cerro Metal factory run by Penn State grads since 2020), this red-bricked green-windowed tavern features a lacquered wood L-shaped bar with wood paneled wall, twelve draught handles, large TV and refrigerator. Tiffany lights hang from the black art ceiling at the high top-seated main dining room.

Across the street from long-time fixture, Selinsgrove Brewing, Axemann Tavern has the relaxed feel of a cozy British pub. There are wines, spirits plus food from Smokehouse Fixx and Sunday Brunch to go along with well-balanced standard brew fare.

My wife and I grab seats at the end of the bar November ’25 to down five Axemann originals (and take home a few reviewed in Beer Index).

Smoothly clean flagship offering, Blue Stripe Kolsch, dropped tangy lemon spicing and herbal hops atop French breaded corn-chipped Tortilla crisping.

Tartly understated Black Razz Wheat sidled salty raspberry-blackberry rasp with spritzy lemony fizz over dry pale wheat malting.

An IPA-related pale ale, Mean Duck, let piney floral-hopped perfuming enhance lightly embittered lemony orange and grapefruit sunshine.

Piney grapefruit bittering ushered in New England IPA, Hazy Daisy, picking up salted mango zesting above creamy vanilla oats.

Dry Irish Stout, Titan, advanced bittersweet dark chocolate and frothy espresso coffee to dark roast hop charred nuttiness in smooth, clean-watered stylistic fashion.

JACKASS BREWING

United States Brewpubs,

WILLIAMSPORT, PENNSYLVANIA

Residing at a red brick Industrial building one block South of Bullfrog Brewing and Gennetti Hotel, JACKASS BREWING opened this second location in 2025. Olden wood floors ground the white-walled converted warehouse and the U-shape bar (with twelve taps, caged Edison lights and cornered TV’s) services several windowed four-seaters and the large furnished mezzanine.

The 22,000 square-foot tap room includes a restaurant, event space and rooftop bar. A varied beer menu displayed a colorful spectrum of stylistic delights. Brew tanks are towards the rear and patio seating is available when warm.

My wife and I visited after our Pittsburgh roundup at 7PM, mid-October ’25.

Tart lemon-salted oaken cherry pucker, green grape esters and parched lime souring induced Ch-Ch-Ch-Cherry Bomb, an extremely dry fruited sour.

Rustic mineral graining guarded the orange banana breaded spicing of Saison Of The Asses, leaving white peppery shards.

Unspecific Belgian yeast engaged autumnal Belgian strong ale, Jackass O’Lantern, pitting rummy cinnamon-nutmeg spicing and orange-bruised banana sugaring against white-peppered herbage.

One of Jackass’ most popular year-rounders came next. Tangy grapefruit, salty pineapple, zesty orange peel and peachy tangerine blitzed the lightly oated wheat creaming of Juicy Ass, a fruit punched New England IPA with latent pine tones.

Lightly wood-smoked coffee roast saddled mocha-driven porter, Dumbass, scattering dark chocolate, caramel and espresso tones among the dark roast hop bitterness.

Mocha-fortified milk Stout, Mules, placed creamy milk chocolate across caramelized coffee, molasses breading and tart dark cherry frolic.

“Intense” bourbon-aged Imperial Stout, Imbecile, let pudding skinned dark chocolate fudging drape dry burgundy, sherry, chianti and Muscat wining as well as a stiff whiskey back (at 12.2% ABV).

A few weeks later in mid-November ’25, grabbed a few more tapped Jackasses while watching college football on a Saturday night at the bar.

Briskly tropical New England IPA flagship Foggy Doo, first tried at original Lewisburg locale three years hence, stuck piney orange rind bittering, zesty juniper minting, limey grapefruit scamper and green mango salting atop lightly creamed oats.

Meanwhile, West Coast IPA, Woody, scurried dank pine resin across sour orange rot, salty mango-guava zesting and spiced floral daubs atop honeyed pale malts.

Dewy moss seeped into navel orange sweetness for moderate-bodied pale lager, What The Helles, a musty Noble-hopped bohemian.

Ultra-dry sour ale, Calamansi, let mouth puckering Philippine lime salting and lemony mandarin orange wisp settle above acidulated wheat base.