On tap at Schatzi’s – Poughkeepsie, easygoing straw-hazed tropical moderation places mild grapefruit bittering next to orange-peeled tangerine, pineapple and lychee tang above oats-flaked wheat bottom. Simple, pleasurable IPA (despite ghoulish monster image on label).
On tap at Beef Trust, juicy vodka-daubed fruit punch gains dainty floral spicing above sugary pale malts (subsumed by minor ethyl alcohol fumes). Fruitful orange, grapefruit, tangerine, cherry and berry tang lingers.
On tap at Beef Trust, zesty orange, tangerine and pineapple juicing placated by Maris Otter-sweetened pilsner malting.
On tap at River Of Beer, old school West Coast IPA brings orange-oiled grapefruit dryness to dank grassy-hopped pine resin above pasty crystal malt spicing in straightforward fashion.
On tap at Schatzi’s – Poughkeepsie, ultra-sweet pineapple zesting meets tart lime adjunct and floral-daubed mango, passionfruit and peach tropicalia as mildly pined grapefruit bittering escalates over delicate oats-flaked wheat malts.
On tap at Kitchen & Beer Bar, spritzy lemon-candied leads the way for juicy fruited Galaxy-Citra-Mosaic hop zesting as sharply wooded Amarillo-Simcoe hop dryness adds contrast. Ripened peach, pineapple, orange and tangerine tanginess gains mild peppery herbage and wispy spiced currant tartness at the durable finish.
On tap at Kitchen & Beer Bar, mellow yellow grapefruit, mandarin orange and lemon zesting buttressed by mild herbal musk and dank pine resin above sugary pale malts for unexpectedly boozy (10% ABV) Imperial IPA.
On tap at Plank Pizza, soft-toned grapefruit, orange, peach and pineapple tang greets delicate piney hop resin and grassy astringency above mildly creamed crystal malting.
Sunny yellow grapefruit bittering, sharp orange peel tang and spiced pineapple salting enter dry resinous pine center in crystalline cryo Mosaic-Azacca hop setting, picking up light herbage.
On tap at Hoover’s Tavern, wintry Christmas fruitcake spicing guards expressive saison. Wildflower-honeyed rose hips, chamomile and black currant adjuncts, draped by dark Belgian candi syrup, gain dried fig-cherry-pineapple fruiting and lemony banana glaze to contrast marginal phenolic black-peppered cellar musk.
On tap at Hoover’s Tavern, offbeat meat-cured gourd spicing may seem too extreme for a caramel-toasted red ale, but the combo works. Maple-glazed bacon sweetness gains candied apple coating enjoining pumpkin pie-spiced nutmeg, cinnamon and allspice seasoning to linger atop smoked spelt-grained Weyermann malts.
Finely blended oak-aged Flanders Red Ale unites vinous green grape souring and bitter white wine esters with less prominent brown-sugared dried fruiting. Along the way, strong ammonia esters deepen its sour vinegaring. Below, soily brown leaf astringency sops up sweet-sour cider tease.
