On tap at Seven Lakes Station, hazy amber-yellowed New England-styled IPA lets salted tropical fruiting pick up oats-flaked barley flouring and sour yogurt respite. In the midst, dry lemony grapefruit rind bittering tops mild herbal resonance while tertiary peach-mango-apricot conflux adds sweet sidestep.
Lacquered wood tones soak lemony grapefruit-peeled orange rind bittering and floral-spiced over celery-watered pale malt dryness. Juicy citrus zest glides thru the clean pine-needled midst. Tertiary peach, pineapple and mango illusions add further tropical splendor.
On tap at Hoover’s, signature Sculpin IPA given headlining grapefruit tartness to combat moderate lemon-bruised juniper bittering. Tangy citrus continuance guides lemon-bruised grapefruit zesting thru light piney hop resin.
On tap at Growler & Gill, dewy dry-spiced amber grain toasting and laid-back caramelized chocolate malting of an Irish Red Ale meets the piney red-orange fruiting of an American IPA. Below the surface, leafy hop musk contrasts dried-fruited pecan snag. A cheerfully wayward St. Patty’s Day treat.
Eccentric pastry-styled blonde ale gathers ground coffee bittering for creamy vanilla-glazed powdered sugaring of splendid Tiramisu knockoff. Coffee-caked center gains orange blossom-honeyed influence as well as cannoli, nutmeg and eggnog illusions (and infrequent black pepper burn).
On tap at Seven Lakes Station, nebulous pale honey bock brings musky wet-grained Vienna malting to slightly viscous raw honey astringency and spicy hop tingle in relegated manner. Closer to a dewy autumnal ale than a springtime bock. On second passing, raw-honeyed orange souring gained musky black tea rusticity and minty lavender afterglow that’s muskier and sourer than stylishly expected.
On tap at Poor Henry’s, briskly clean-watered farmhouse ale lets tart lemon-soured passionfruit puree seep into creamily frothed crystal malt sugaring with minor acidity. Sunny citrus midst gains light barnyard acridity as well as white-peppered tingle while passive green grape esters, zesty grapefruit juicing and mild gooseberry snag add depth.
Mild Belgian-styled witbier brings stylish coriander-spiced orange peel sweetness to spritzy orange-rotted lemon zest, tidy ginger spicing and wispy floral nuances above cracked wheat spine.
On tap at Growler & Gill, spritzy summer lager brings floral-perfumed lemon zest to the fore above light wood musk. Grapefruit-orange rind bittering stays subtle for crisply clean moderation.
On tap at Seven Lakes Station, blush pink-hued sour ale invites tart cranberry pucker to invitingly dry Kim offshoot. Vinous green grape tannins increase sharp brettanomyces-soured cranberry salting. Limey green apple and oaken cherry illusions deepen its sparkling champagne undercurrent.
On tap at Growler & Gill, heavy coconut-chocolate infusion and milk-sugared vanilla sweetness embellish off-beat hybridized schwarzbier. Usually a tediously nebulous black lager style never as worthily profound as a permier porter-stout, Singlecut’s heightened schwarz proves to be one step ahead of the dull pack in terms of distinct flavor profiling. Its coconut-chocolate-vanilla aspirations invite lovely gingerbread, sarsaparilla, cinnamon and toffee illusions to join the malt-roasted party. “A unique spin” on a German black beer. In the can, sweet coconut-chocolate enclave receives dryer Black Patent malt bittering, coffee-dried nut char and cocoa powdered chalking.
On tap at Poor Henry’s, serenely tropical hazy New England-styled pale ale (with IPA roots) offers brisk lemony grapefruit zesting, mild mandarin orange tartness and lactic yogurt souring to oats-sugared pale malts, retaining low resinous hop bittering. Subsidiary peach, mango, honeydew and pineapple illusions increase its irresistible fruited tropicalia.
