Category Archives: United States Brewpubs


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At the tony white sandy beach town of Avalon, ‘upscale casual gastropub,’ AVALON BREW PUB, was established in 2016. Specializing in efficiently traditional mid-range beers and serving sumptuous cuisine in a demurely sophisticated atmosphere, Avalon’s high profile ocean visibility makes it a prime summertime hotspot.

A small cement patio with hot weather furnishings and a couch leads patrons to the exquisite porcelain-tiled wood floor pub. Edison lights dot the ceiling alongside unique silver keg tops. There are fifteen dining tables, an eight-stool marble top bar with two TV’s, an aqua blue-painted backdrop with white Avalon insignia and a windowed brew room.

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Mild Bohemian-styled Chill Pils, placed subtle grapefruit, pineapple and orange zest next to delicate lemongrass herbage above dry pale lagered malts.

Expansive grain-toasted amber ale, Healing Sun, took on piney orange-red-yellow fruiting and dry pine resin for a vibrant IPA-like moderation.

“Sharp, twangy” witbier, Belgian Beach Bum, retained a charmingly seductive orange-peeled coriander spicing reinforced by chamomile, lemongrass and cellared funk subsidies.

Amber grain-toasted crisping and dry hop phenolics plied Red Session Ale with brisk grapefruit-orange-peach tanginess, pastry-like pale malting and dried maize astringency.

Floral citrus-spiced West Coast IPA, We Don’t Play, a brisk hometown favorite, let orange-peeled grapefruit tanginess gain pale malt sugaring in a moderate-bodied setting.

Sessionable IPA, Cooler By A Mile, a hoppier version of We Don’t Play, allowed floral-perfumed citrus zest to graze its grassy wet-grained finish.


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Taupe mall-bound GUSTO BREWING COMPANY began its journey December 21, 2018. Since then, the venturesome seven-barrel/seven-fermenter nano beerhouse has turned out over 75 different brews in fifteen short months ‘keeping it small and keeping it weird.’

Gusto head brewer Dan Petela began experimenting as a homebrewer for seven years, bartending at nearby Cape May Brewing before manning Gusto’s tanks. His glass-encased brew room turns out surefire suds for the ten draught taps at the fifteen-seat, concrete-topped, glass-crushed serving station in the brown vinyl-floored, baby blue-outlined pub. A mezzanine provides grain storage and a mill room.

I surveyed nine fine offerings during my one-hour, chilly afternoon perusal late February ’20.

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Sunny lemon zest adjoined lightly spiced grapefruit and orange briskness, winey green grape tartness and herbal wood tones for oats-based As The Crow Flies Pale Ale, the most approachable brew on hand.

Precariously offbeat pale-cleared turnabout, Soft Handshake Lager, a dry-hopped moderation, soaked Merlot grape esters in sour gooseberry-guava tropicalia, limey lemongrass herbage and harvested dill over its gentle white wheat bed – going way beyond stylistic tradition.

Mossy earthen dew gathered musty cellar funk to contrast the toffee-like Maris Otter malting of Cool Hand Lucas ESB.

Dewy English IPA-like rye malting advanced Switch Pop Shove-It , leaving earthen herbal fungi and minor pine resin upon zesty orange, dried lemon and melon rind.

Dryly citric-piney Slam Poet IPA scattered spritzy lemon zest across yellow grapefruit and orange rind bittering as well as salted mango tanginess, relegating its honeyed oats spine.

Sugar-spiced citrus juicing paved the way for Said The Joker To The Thief IPA, scattering lemon peel bittering across mild grapefruit, navel orange and clementine tanginess as well as wispy herbage.

Dried fruited candi sugaring gave cilantro-seeded Blackbird Fly Dark Saison the appeal of a  Belgian dubbel, posting prune, plum, raisin and currant notes for its dewy peat bottom.

Decadent chocolate and ‘sultry vanilla’ headlined Little Spoon: Swoon Edition, a mocha-creamed oatmeal stout with Bakers chocolate, cocoa nibs and light-roast coffee tones settling atop caramel-burnt maple oats.

Dark maple syrup coated wood-burnt black chocolate and dark-roast coffee for Oliver Bright’s Maple Caper Imperial Stout, a hazelnut-glazed barley roaster with black cherry snips. 


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Just off Route 9 inside a red cinder-blocked, bay-doored, light industrial warehouse in Cape May Court House, COHO BREWING CO. celebrated its first anniversary January ’20.

Situated only a few miles from Cape May Brewing and 7 Mile Brewery, Coho crafts some of Jersey’s finest, well-rounded beers.

The creation of 1982 Wildwood High grads Karen Buckingham and retired cop Mike Johnson, their simple concept was to get non-beer drinkers to enjoy approachably flavorful fare. Buckingham had hired Johnson in the past to do barbecues when he was a kitchen-bound home brewer.

She asked the reluctant Johnson, “If I buy big boy toys, will you brew for me?”

Thereafter, Coho Brewing came to fruition. Brewmaster Justin Low (formerly of Dock Street and Westchester’s Iron Hill) stepped onboard to set up equipment and was key to coordinating development. He’ll soon help in the Imminent expansion thru Coho’s right side wall.

The cement-floored pub house features an L-shaped fifteen-seat bar with fourteen centralized tap handles, three wood community tables, overhead door and high ceilings. The brew tanks are set up next to the serving station and a TV hangs from the front mezzanine.

Taking a cue from the Court House moniker and Johnson’s stint in law enforcement, Coho’s beers often have criminal justice system tag names.

My wife and I explore Coho while conversing with Buckingham-Johnson as the pub packs up on Saturday afternoon Leap Year ‘ 20.

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Respectfully “duping” Prism Shandy Blonde, Spatter Pattern Blonde Ale utilized sweet ‘n sour blood orange puree to elevate its lemon candied Radler-like soda fizz and ripe tangerine tang above white-sugared pale malt spicing. Previously, Spatter Pattern’s Blonde Ale base underscored 5-0 Pineapple Ale (while a future offshoot, Apple Cinnamon, is in the works).

White-peppered banana, bubblegum and clove saddled moderate-bodied Hung Jury Hefe, bringing slight vanilla creaming upon sweet orange peel and earthy herbal subsidies.

Crisply clean Finnish farmhouse ale, Chalk Outline Sahti, stayed subtle as rye-honeyed pale malts gained peppery banana-clove subtleties and mild juniper berry bittering.

Caramelized vanilla creaming engaged Nineteenth Amendment Dubbel, a candi-sugared delight with dainty Banana’s Foster, crème brulee, stewed plum, spiced fig, spruce tea and toffee illusions.

Combining Hung Jury Hefe with Splatter Pattern Blood Orange Blonde Ale created Mistrial, a spritzy Radler with sweet honeyed wheat, lemon bruised ginger and wispy banana-clove tones relegating its blood orange tartness.

Merlot wine-barreled blonde ale collaboration (with nearby Jesse Creek Winery), Thin Blue Vine let tannic purple grape esters pervade oaken cherry, white pear and lemon-soured blackberry wisps.

Dewy floral citrus pleasantries daintily suffused Indian Trail Pale Ale, buttressing limey orange-dried coconut and pineapple tropicalia with dank wood dryness.

Approachable yellow-hazed flagship, Hazeas Corpus NEIPA, a concise Cascade-Mosaic-Citra-hopped moderation, brought coniferous pine needling to juicy grapefruit, pineapple, tangerine, mango and peach tang as well as salted orange spunk.

Quirkily unconventional stylistically, floral-perfumed cologne spicing and sprucy juniper bittering inveigled zesty lemon-limed orange juicing for muskily bold Juror No. 1 NEIPA, leaving herbal lemongrass, candied grapefruit and pine oil on the dry pale malt back end.

Aged in white oak staves and soaked in Back Bay Bourbon, Speakeasy Blonde Ale retained a rummy bourbon vanilla lilt for its lemony white wine spritz and delicate dry pale malts.

Aged in rum, embraceable spice ale, NOI-Not Guilty By Reason Of Insanity, let mild spruce-tipped juniper bittering contrast vanilla-creamed Jamaican allspice as well as ginger-snapped cocoa residue.

Dark-roast chocolate and dried coca nibs fortified Overruled Porter, sweetened by hazelnut-glazed maple oats at the richly dense mocha finish. By the way, mixing vanilla cream soda with Overruled Porter creates a deliciously creamy milk chocolate shake with molasses, toffee and gingerbread snips.



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Inside a gray aluminum warehouse right off the NJ Parkway in Ocean View, LUDLAM ISLAND BREWERY opened its doors in 2016. A wood sign with baby blue Ludlam Island emblem guards the entrance to the large-scale microbrewery.

There are large brew tanks serving the silver-topped serving station in the meager cement-floored pub room (featuring five bar stools, slight center table wall seating). Ludlam Island began canning recently. My wife and I tossed down eight worthy brews that displayed colorful flavor profiles on a cool Friday evening, February ’20.

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Soft-toned floral citrus tang rode atop herbal oats-dried German pilsner malting for Lawn Chair Hoppy Pilsner, picking up mild melon-guava-gooseberry souring and leathery barnyard acridity.

Easygoing orange-juiced lemon zesting  and yellow grapefruit tang fronted Fish Alley IPA, an amber-hazed moderation with sticky pine resin coating its dry pale malt spine.

Lactic vanilla-creamed strawberry bluster hoisted yogurt-soured yellow grapefruit bittering to contrast tangy tangerine juicing for Creamsickle-like dessert treasure, Thickie Strawberry Milkshake IPA, leaving Peach Melba, strawberry shortcake and vanilla cake illusions in its  wake.

Tangy yellow grapefruit spicing and light wood dankness marked sunny moderate-medium body Water Guns & Rainbows IPA.

Tropical-fruited DIPA #2, a yellow-hazed New England India Pale Ale, laced tidy gooseberry-guava souring with nestled juniper bittering to contrast mango-salted pineapple, peach and grapefruit tanginess.

Ashen walnut and salted peanut roast gained sour dried fruiting for Bay Muck Brown Ale.

Ludlam Island Brewery - Whiskey Barrel Double Polar Bear Porter (16oz can) (16oz can)

Creamily decadent Double Polar Bear Smoked Vanilla Porter (10% ABV) allowed smoky vanilla beans to serenade hazelnut-glazed brown chocolate sweetness and dried cocoa powdering.

Spectacular Whiskey Barrel-aged Polar Bear Vanilla Porter brought lusciously silken bourbon vanilla sweetness to brown chocolate, dark cherry, toasted coconut and hazelnut pleasantries.

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A magical place for sour ale heads looking for aggressively sophisticated and spontaneously fermented oak barrel-aged wonderment, THE REFEREND BIER BLENDERY began its journey to success in 2016. Creating authentic Old World lambics in a professional brown stucco Industrial complex at the one mile square mid-Jersey borough of Pennington, The Referend is the brainchild of its master bier blender, founder James Priest.

A Chicago native whose past includes a stint at Maine’s Baxter Brewing, Priest works in conjunction with local brewers to produce wort for Referend’s cellared sour ales, using locally sourced fruits for several intriguing coolship-inoculated offerings.

A beer bottle collection lines the centering metal crossbar and exposed pipes fill the black ceiling of this small barrel-decked tasting room (with one community table and two wood laminated four seaters). There are five tap handles and three casks at the makeshift bark wood serving station and bottles are available to go.

Barrelhouse blues piano artists of yore play on the stereo while I indulge my senses during an initial February ’20 draught perusal.

I’d like to recommend The Referend to any serious wine lover as well since many ‘blends’ create fermentable sugars, sparkling grape esters and tartly puckered malic acidity.


For starters, grabbed spontaneously fermented witbier, The Blue Book, a sharply sour blueberry-fruited ale with mild chamomile florality seeping into vinous Sauvignon Blanc/ Cabernet Sauvignon resonance and mild pinot noir sedation above oats-flaked pilsner malting.

Its unique red grapefruit hue gave leathery oaken cherry-soured A Ghost Is Born a distinct visual aspect to go alongside its cognac barrel-aged brandy, rosé and Grand Marnier subtleties.

Utilizing sour cherries and tart raspberries, ruby red-hued Berliner Messe: Kyrie brought lactobacillus acidity, horseblanketed barnyard acridity and dry oats-spelt graining to its puckered cherry-raspberry piquancy and whimsical lemony cranberry tinge.

Serene sour saison, Mont Sainte-Victoire guided muskily leathered white wine acidity and lemon-soured orange juicing into dry buckwheat-rye malting.

Spontaneously fermented golden ale, Ice-Nine Riesling, brought brisk white grape-perfumed Riesling ice-wine juicing to acidulated pilsner malts in a mildly acidic setting.


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Inside a white back house with green trim on the bucolic Double Brook Farm grounds, TROON BREWING came to fruition during 2015.

Though Troon is a microbrewery, there’s no onsite taproom. Instead, its fulsome brews are available at Brick Farm Tavern – a cavernous Old World manor on the cavernous estate with exquisite wood furnishings, upscale cuisine and classy liquor selection.

Gathering all the pastoral splendor western Jersey has to offer, I quaffed four tapped Troon’s at Brick Farm Tavern, February ’20, grabbing a tabled seat at the bar in front of the large stone hearth.

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Conditioned on lemon zest, wonderful lactic kettle-soured Aviaphobia brought salty mango and strawberry adjuncts to piquant orange-juiced pulpiness above tart yogurt-milked acidulated malts.

Succulent hazy beige-yellowed Caught In The Trees IPA, conditioned on vanilla, maintained a pastry-like powdered sugaring for its sweet orange-peeled grapefruit tanginess, leaving orange-caked pineapple frosting on the flaky fruit pie-crusted finish.

Sharply citric saffron beige-hazed  It Fell On Deaf Ears Imperial IPA brought fresh pine needling to juicy lemon, grapefruit, orange and pineapple tanginess.

Lovely milk chocolate sweetness pervaded confectionary dessert, Humdrum Existent Imperial Stout, bringing subtle cream-sugared coffee, burnt caramel, toffee and dried cherry illusions along for the cheery chocolate finish.



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Just a few miles from Referend Bier Blendery, Ewing’s RIVER HORSE BREWING COMPANY expanded into this space from nearby Lambertville in 2013 (see old factory site pictured below). One of Jersey’s first microbreweries, starting out during 1996, River Horse changed ownership in 2007 and became the state’s second largest brewery behind Flying Fish.

Residing in a pristine beige-stoned professional Industrial warehouse with pressed aluminum top, head brewer Chris Rakow operates the eleven 40-barrel fermenters, four 100-barrel fermenters, a cold-filter water tank and bottling-canning system at the roomy high-ceilinged backspace.

Celebrating ancient Egyptian brewing heritage with its hippo-laden beer designs and logos, River Horse’s popular, diversified lineup is led by Belgian-styled flagship, River Horse Tripel Horse (reviewed in Beer Index). Now distributing bottles and cans into New York, Pennsylvania and Connecticut, their new 25,000 square-feet facility has capacity for even more expansion.

During my sunny February ’20 afternoon jaunt with wife and dog, discovered a few new River Horse elixirs while seated at one of the seven barreled tables fronting the small serving station.

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Briskly rustic German-styled The Peoples Lager brought grassy oats-dried minerality and mild barnyard leathering to lemon-rotted herbal astringency.

Brewed specifically for onsite quaffing, Imperial Oatmeal Milk Stout upped the rich brown and dark chocolate syruping and burnt caramel fudging for its maple oats-sugared hazelnut sweetness, picking up slight black cherry tartness in 14% ABV setting of luxurious full body.

Creamy brown chocolate fudging contrasted bitter hop-charred dark cocoa syruping for bold mocha treat, Chocopotamus Stout, a delightful nightcap.



Moving from its mall-bound digs in Raritan to a sterling gray aluminum-sided Flemington warehouse fourteen miles west in January 2020, CONCLAVE BREWING has seen an increasing demand for their crisp elixirs since getting licensed five years hence.

Conclave now joins Lone Eagle as a Flemington brewery fixture. Several community tables dot the midsized Edison light-fixtured pub space. The marbleized amber concrete floor glazes the interior and the compact serving station features at least sixteen tap handles. The large high-ceilinged left room brew tanks climb towards the sky and further expansion in this gargantuan microbrew space seems inevitable.

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On my February ’20 stopover, I enjoyed four previously untried goodies.

Perfectly centrist flagship, Gravitational Waves New England IPA, posted a punctual tropical fruit-spiced Galaxy-Citra-Mosaic hop blend that allows mild floral pining to soak into juicy grapefruit, pineapple, mango, orange and peach zesting.

Floral-perfumed citrus zest brightened Taiji IPA, as mildly creamed crystal malting glazed crisply clean yellow grapefruit-embittered orange tanginess.

Heady dark candi-sugared quad, Artaban Belgian Dark Ale, received a spicy dried fruited barrage of golden raisin, plum, prune and dark cherry.

On the dark side, bittersweet cocoa nibs and vanilla beans enhanced Liquid Velvet Imperial Porter, pervading its syrupy dark chocolate malting with decadent delight.



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Right in downtown Rahway not far Union County Performing Arts Center and a historic Jersey reformatory, WET TICKET BREWING started slinging suds at its Main Street location December ’16.

Inside a store-windowed neighborhood shop, Wet Ticket’s friendly serving center belies its huge gray-floored operational brewing backspace (with three community tables between tanks, stout barrels and kegs).

There are fourteen taps at the rustic stainless steel-topped, metal-seated, L-shaped serving station while the opposing left wall features a surfboard and snowboard and mod art. Front window seating is also available at the friendly town pub.

Brewer Tim Pewitt’s brusquely robust stylistic endeavors included two yummy stouts and a porter alongside three briskly clean IPA’s, a distinct kolsch and easygoing pilsner this sunny February ’20 afternoon.


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Sessionable clear-paled light body, Perfectly Played Pils, placated its gentle oats-dried pilsner malting, delicate maize-dried leathering and sweet rice nicety with modestly herbaceous Noble hop musk.

Just as smoothly tranquil, Kolsch Ale, sustained a crisply clean watered flow with subtle lemon-dried tartness linked to freshly mown grassy hops, mild lemongrass herbage and frisky fungi fringe in a briskly incisive manner.

Well-balanced amber-bronzed Imperial IPA, Dream Ticket, thrusted forth with zesty grapefruit and orange peel sunshine, allowing perfume-oiled pineapple, peach and tangerine tropicalia to seep inside dewy pale malts.

Polite amber-hazed New England IPA, Fully Juiced, revealed zesty grapefruit, orange and pineapple vibrancy for its wispy vanilla yogurt milked souring.

Lactose-aided NEIPA, Galaxy Shaker, lifted salted mango-grapefruit zesting and floral-tinged pineapple-peach-passionfruit tang above vanilla-creamed pale malt sugaring (leaving an herbal tinge on the juicy fruited finish).

Richly dark-roast nuttiness anchored Pecan Porter, contrasting cedar-seared walnut char with maple molasses-sugared tobacco roast over dark chocolate bittering.

Black-peppered cocoa nibs serenaded Mexican Chocolate Stout, a maple oats-sugared mocha treat with ashen hop bittering and warming cinnamon cocoa finish.

Nutty cocoa-driven Imperial Oatmeal Stout let sweet milk chocolate goodness and maple oats sugaring contrast embittered Blackstrap molasses-draped dark chocolate syruping in fulsome mocha setting.


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After gypsy brewing at Jersey’s High Point, Czig Meister and Alementary since January 2013, BOLERO SNORT BREWERY entrepreneur Robert Olson finally expanded his empire to include a large, high ceilinged, 16,000 square-foot, aluminum Industrial building within the Meadowlands in Carlstadt.

Since Bolero Snort’s at the doorstep of Giants Stadium and the horse track, getting curious brewpub enthusiasts thru the door won’t be a problem. Olson’s varied, oft-experimental beer designs span the stylish spectrum as offbeat hybrids, barrel-aged endeavors, whimsical one-offs, cocktail knockoffs and sour ales with bovine taglines get interspersed with more traditional fare.

A 24-tap L-shaped serving station at the gray cement-floored, garage-doored, right side ground level featuring three TV’s, barreled tables and Edison lights is situated next to the abundant open space holding the vast brewing equipment.

An upstairs lodge (with ten draught taps and three picnic tables) overlooks the brewing operations that includes a huge grain silo, several sterling silver tanks, kettle sour barrels, a canning line and fermenters atop a silver-and-red floor seemingly dedicated to Olson’s high school, Bergen Catholic.

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My wife and I perused Bolero Snort, February 1, 2020, two weeks after its snowy grand opening.

Muskily dry light body, Hooffa, a heady barnyard-leathered German-styled pilsner with herbal cologne-perfumed lemon licks and dark floral remnants.

Lemony pineapple-candied grapefruit zest crowded spicy pale malts and grassy hop astringency for IPA-tinged wheat beer, Grazer, relegating earthen dewy mossing and cellared fungi mustiness atop a delicate cracked wheat spine.

Minty watermelon tartness fortified Watermelon + Mint Grazer, a nifty spinoff with melon rind earthiness, sour lemondrop whim and recessive vodka-ginned alcohol nip.

Mild ‘hoppy ale,’ BullYum, brought lightly heated Thai chili peppering to ginger-minted lime dryness and latent green tea-like bittering.

Salty lemon-limed Margarita knockoff, Coconut BullYum, stayed mild as wispy Thai chili peppering serenaded limey coconut tartness and subtle ginger herbage.


Maple -sugared cherry and vanilla sweeten Cherry + Vanilla Bu’ll Be Bock, a lactic dessert-like confection with mildly pungent citric hop astringency rubbing against dark cherry-pureed caramel malting.

Lemon-spiced grapefruit, orange and pineapple zest fronted Hello…My Bull Pen Is…, a Citra-hopped moderation with celery watered crisping and soft dry wood tones.

Conditioned on peanut butter, amber-hazed NEIPA, Dirty SnowBull Fights, brought milk-sugared vanilla to lactic yogurt-soured pineapple tartness, yellow grapefruit rind bittering, zesty orange peel juicing and piney underbrush, leaving only a meager peanut-oiled influence.


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Just across the Delaware River off Route 80 west of Jersey, DOWNRIVER BREWING CO. opened in November 2019, becoming Stroudsburg’s first brewery since 1937. Situated downtown near the Sherman Theatre in the back of Main Street Plaza, Downriver retains a rustic bohemian charm.

Its embossed silver ceiling tiles recall pre-Prohibition times while the lacquered wood top 10-stool bar (with antiquated aluminum siding) matches the panel floor’s unrefined splendor. There are also patio-benched community tables. Local art displays cover the front walls and live entertainment rocks the house on weekends. A gaming room back space keeps kids entertained.

Owner Steven Brancato claims brewer Matt Dussor’s beer recipes put him ‘over the edge’ and when the opportunity came to begin brewing operations, the two were readily energized.

The left side open space contains the brewing area where several cool local beer bottles dot the wall.

On my one-hour January ’20 stopover, I consume six homemade brews alongside corn-sugared, tonic-watered hard seltzer, Fizzy Fellow, a lemon-limed malt liquor with herbal respite.

Downriver’s lightest offering, Sweet Mitosis Cream Ale, spread corn-flaked Maris Otter toasting, dry maize crisping and mild hay-like Fuggle-hopped herbage across spritzy lemon zest.

Bettering Killians and Blue Moon, amber ale/ witbier mix, That’s That Red Wit brought lemon-pitted orange tanginess, tingly coriander spicing and floral-perfumed herbal hops to sweet cereal graining.

Sweet caramel-malted fig spicing and mildly creamed vanilla snips contrasted lemon-soured fungi cellaring for amiable moderate-medium-bodied Fingerhakein Weizenbock.

Effervescent orange, grapefruit, peach and tangerine tanginess contrasted less dramatic guava-gooseberry souring and tart lemon custard illusions while Vienna-malted honeyed oats consumed Johnny Wood Boy Imperial IPA.

Lovely coffee roasted bitterness gained black-malted dark chocolate tones for Masters Of Nothing Coffee Oatmeal Breakfast Stout, a robust dark ale.

Milk-sugared coffee creaming and white chocolate sweetness gathered alongside wheat-flaked biscuit malts to validate luscious dessert-like holiday stout, I Don’t Have A Log, probably my fave this lovely winter afternoon.


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Right in the heart of Honesdale, the valleyed ‘birth place of America’s railroad,’ HERE & NOW BREWING COMPANY occupies a historic downtown red brick building. Salvaging the rustic charm of yesteryear while making well-balanced beers and fabulous stone-oven pizza (plus casual appetizers and entrees), Here & Now opened July ’17.

A pre-prohibition feel is created by the dark grey windowed frontage, exposed brick and pipe interior, old wood floors, bronze tin ceiling and moody lighting, preserving the glorious antiquity of this bucolic Northeast Pennsylvania community.

The wood furnished bar, stools, tables and chairs match the elegant countryside warmth. The left side stripped plaster wall features colorful art and the open kitchen extends to the rear.

Minion brewer, Roy Holm, works the seven-barrel steam system and one barrel experimental tank.

Alongside the worthy brews, Here & Now’s proud of its farm-to-table food from scratch and liquor-infused drinks.

This was my second visit to Here & Now, January ’20.

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Approachable flagship, Sunset Silhouettes Pale Ale, gathered IPA-like piney fruiting for its floral-herbed Columbus hop astringency. Mild orange, grapefruit, pineapple, peach and tangerine tanginess spread across light wood tones and sugary pale malting.

Serene wet-hopped saison, Solace, let tart pine-dried yellow fruit spicing prod earthen  barnyard acridity.

Crisp pilsner-malted moderation, Pitter Patter Patersbier, brought floral perfumed saison-like citrus zest to mild cider souring and leathery hay-like rusticity.

Spicily citric Imperial IPA, Unheeded Warning, caressed its lemony grapefruit and orange tanginess with floral, herbal and vegetal daubs.

Effervescent moderate-bodied New England-styled IPA, Pineapple Expressed, delivered mildly spiced pineapple juicing to sweet-tart mandarin orange, mango, papaya and tangerine undertones as well as lightly embittered yellow grapefruit zest.

Brown-breaded sour nuttiness and mossy compost soiling combined with mild herbal spiced Nugget hops for interestingly offbeat Bat Patterns Porter.

Modeled after Bat Patterns, earthen nutty Brown Ale, Paint The Town, gained a sour edge to engage its lightly charred hop roast.