“Organic” soft-tongued moderate-medium-bodied pale ale/ saison hybrid with frothily creamed head brings initial orange marmalade tartness to wet-papered sourdough pastry malts. Subdued phenol-spiced Belgian farmhouse yeast herbage adds dry aspect to contrast subsidiary pear, apricot, honeydew and apple notions.
On tap at Beef Trust, “tough as nails” Northeast IPA comes on strong with juicy pineapple, mango, grapefruit and orange tanginess gaining spritzy lemon licks sharpened by piney hop bittering and grassy herbal flutters. Lovely floral-daubed tropical fruiting combats minor solvency at the finish.
Well balanced moderate-medium body spreads musky wood lacquer over tangy grapefruit, pineapple, tangerine and orange juiciness while milder brown pear and brown apple illusions flutter below. Cookie dough yeast and caramelized barley sweeten the fructose sugars, outlasting any bitter pine resin.
On tap at Bronx Alehouse, vibrant lemon spicing and light floral wisp provide spry springtime entry for brown rice-flaked chamomile tea adjunct of mild pale ale. A dry black tea-enriched citric spritzer with a lager-indebted malt bill.
Knocking off a ginger snap cookie to good effect, dry-spiced winter warmer allows molasses-sugared cinnamon, clove and allspice seasoning to rise above its honeyed biscuit pale malt base. Minty fern influence and herbal lemon snip appear at underwhelming phenolic finish.
On tap at Bronx Alehouse, mildly dry farmhouse-styled grisette aged on French oak-barreled Sauvignon Blanc lets floral-herbed tart fruiting linger subtly above smooth mineral-grained white wheat malting (reminiscent of a light pilsner). Kaffir limed white wine souring gains delicate ‘Asian pear, gooseberry and lychee’ illusions at the phenol-spiced midst. Serve to saison, gose and Berliner Weiss fanatics.
Initial rauchbier-like peat-kilned smokiness gains brown-sugared pineapple adjunct and honeyed amber graining. Grilled pineapple tartness picks up orange-candied red apple, red grape and tangerine tang that subverts its peaty wood-burnt bog. An offbeat hybridized peculiarity.
The American craft beer market may be thriving, but rarely has any brewer been able to replicate the meat-cured, kiln-smoked rauchbier style the Germans invented. And this quaint “maple caramel bacon beer” is no exception. Its initial beechwood-smoked grain soiling dissipates as the syrupy maple malting gains cloying nature that contrasts an unwelcomed lemon wedge souring. Unbalanced and underdeveloped.
Lemon seltzer fizziness disrupts tart blueberry souring of quaint Sweet-Tarts candy knockoff. Blanched blueberry waver recedes with low lactic acidity calmly affecting mild rosé effervescence and wispy cranberry pucker above light mineral graining.
Blandly laid-back tropical moderation fails to properly integrate tartly embittered pineapple juiciness to citric hop splotch and frail pale malt spine. Phenol lemon-spiced soapiness disrupts powdered pineapple-candied tartness abruptly, leaving its finish in nebulous territory. On tap at 3.14 Pi, juicy pineapple souring gained eye-squinting lemon lime tartness and wispy floral-spiced pilsner malting.
Affable sweet-tart blueberry jam syruping maintains sugary resolve above honeyed Graham Cracker spine for fruit-ripened pinkish headed amber-hued moderation. Blueberry puree continuance gains slight red cherry wisp. A fine blueberry-candied summer shandy for fruit ale fiends as well as soda lovers.
