On tap at Taphouse 15, farmhouse-styled lager retains tannic white grape esters and dry barnyard rusticity (of a sour saison) while spreading lemon verbena balm over its corny grits base – finishing with a mildly acidic pinot grigio wining. A challengingly atypical variant.
On tap at Ambulance, lemony white grape-skinned Nelson Sauvin hop skunking picks up mild bosc pear, green apple and white peach illusions at delicate Sauvignon Blanc finish. Dry pilsner malt base brings barnyard millet, spelt and wild oats acridity to the surface. 
On tap at Taphouse 15, neo-traditional yellow cleared German pilsner sidles dry lemony herbage with peppery hop musk and sweet floral wisps above biscuity pilsner malts.
On tap at Kitchen & Beer Bar, easygoing dry-hopped pils lets lemony Seltzer fizz spark mandarin orange spicing, white peach twang and herb-tinged Huell Melon honeydew spew over straw-dried white wheat breading.
On tap at Ambulance, brusque German pils brings musky raw graining, dry lemon herbage, dark floral daubs and wispy green peppering to corn-flaked salted cracker base.
On tap at Kitchen & Beer Bar, dry bourbon-aged Imperial Stout guides burgundy, port and sherry wining thru dark chocolate-syruped oaken vanilla tannins, leaving pudding skin crust on the tongue. In the recess, dark cherry, stewed prune and green raisin approach gentle Henry Mc Kenna Irish bourbon influence.
On tap at Kitchen & Beer Bar, ‘velvety chocolate, vanilla beans & fresh espresso’ stage impressive overture for richly creamed dessert stout. Luxurious milk-sugared coffee roast meets chewy dark chocolate scamper and sweet vanilla onrush as well as tertiary toffee, mocha latte, fudged brownie, cookie dough and cappuccino illusions.
On tap at Kitchen & Beer Bar, thickly creamed pastry stout showers cinnamon-spiced gingerbread sugaring with melted dark chocolate treacle before emitting earthen truffle musk. Sticks to the tongue like heavily viscous caramelized mocha and chewier than toffee.
On tap at Taphouse 15, cocktail-inspired fruited gose regales moderately bitter salted lime zesting and juicily bittersweet mango tang, picking up Jolly Rancher candied tartness and sour guava/ green grape pucker. Lemony lime-juiced mango continuance gains slightly floral perfumed sweetness.
On tap at Kitchen & Beer Bar, hazy golden double dry-hopped India-styled pale ale regales semi-sharp lemony orange-peeled yellow grapefruit bittering, salted guava-kiwi tang, dank herbal residue and mild floral spicing over creamy oated wheat base. Simply put, a slightly less profound New England IPA (at 4.8% ABV) given American pale ale tag.
On tap at Kitchen & Beer Bar, eccentric Italian pilsner retains stylish floral-daubed lemon candy twang and light herbal spicing over doughy white breading, but provokes Tito’s vodka twist and tarter citric zing to spritzy Seltzer fizzed moderation.
WHIPPANY, NEW JERSEY
At a former flooded red brick post office in the Morris County town of Whippany, DOUBLE TAP BREWING opened its doors Labor Day, ’22. Inspired by Morris County’s colonial heritage and Ben Franklin’s description of New Jersey as “a keg tapped at both ends” by New York City and Philadelphia, Double Tap’s the brainchild of homebrewers John Coyle, Todd Townsend, Chris Mock, Jared Dougherty, and Jeff Mauriello, who met at regional homebrew competitions.
Steppin’ up to the eight-stooled stamp-pressed wood top bar, there are twenty-plus draught handles plus one pull-handled tap. The epoxy-floored pub also includes wood-metal tables, a loungey couch area and back-roomed windowed brew tanks.
Pendant lighting fills the one-room space and opposing TV’s at the bar show today’s pro football games. Blues music by Johnny Winter, BB King, and more plays as I consume all sixteen beers Double Tap had to offer on this cool Sunday afternoon in November ’23.
Easygoing cream ale, Friday’s For Da Werkas, let lemony grapefruit effervescence pick up mild herbal hop musk contrasting sweet corn sugaring under its fluffy vanilla-daubed head.
Another splendidly effervescent lightweight, spritzy Italian pilsner, The Boot, brought lemon-candied souring and mild floral-spiced herbage to muskily grained pilsner malting.
Festive light-bodied Oktoberfest, Take Me To Your Litre, tucked mild lemon musk inside grassy hop astringency contrasting its softly creamed honeyed Vienna malting.
Tropical fruited wheat ale, The Wheatorious P.O.G., snuck guava, passionfruit and orange adjuncts into its soft oats spine, leaving ancillary grapefruit-pineapple bittering and salted mango-kiwi snips at the powdered candied Jolly Rancher finish.
Pineapple habanero wheat ale, Tropic Heat, received mild habanero peppered heat for its tangy pineapple ripeness and floral citrus scurry.
Utilizing a piney citrus West Coast IPA recipe, Wren Song Pale Ale placed subtle dry lemony orange bittering above sugary pale malts.
Best selling Bent Brim Hazy India Pale Ale relinquished vibrant tropical fruiting as advertised Galaxy-Citra-Strata-hopped pineapple, mango and melon juicing, tangy orange-peeled grapefruit briskness and candied gumball souring retained dank pine-lacquered cannabis resin.
Another hazy IPA, Monotone Pilot, coalesced tangy tangerine, sour guava and citric passionfruit above lightly creamed oated wheat.
“Tropical flora” engaged smoothly clean NEIPA, Flood Plain, guiding orange-peeled grapefruit, pineapple and tangelo tanginess into mild piney bittering over vanilla-creamed oats.
Sessionable IPA, Low Hanging Fruit, merged lemony passionfruit, tart tangerine and white peach above fluffily oated wheat creaming.
Uniquely unconventional Basil Hayden bourbon-barreled saison, Postmaster General, let perfumed gin botanicals and buttery Chardonnay wined green grape tannins receive dry rustic barnyard acridity, finishing with a slight bourbon whiskey whisk.
‘Smooth brown ale,’ I Got A Rock Great Pumpkin Ale, allowed chai tea spicing to infiltrate caramelized pumpkin sweetness, anise-cologned vanilla tannins and dark chocolate whims.
Bettering most nebulous schwarzbier competition, Tightrope combined cocoa-powdered chocolate malting with earthen wood, burnt cedar, pine nut and Brazil nut illusions.
Wood-aged schwarzbier, Oakrope, sent mildly creamed dewy peat, oak-toasted rye whiskey and nutty wattleseed snips to a dry chocolate stead.
Fluffily creamed nitrogenated English pub ale, Nigel’s Daily (cask style), let dewy peat mossing and Fuggle hop herbage reach cardboardy caramelized wheat malts.
Lightly charred dark-roast coffee imbibed English-style porter, Nitro Pessimist, leaving walnut-seared dark chocolate on its nutty backend.