Utilizing a similar flavor profile as Fargo’s Wood Chipper IPA, floral-perfumed citrus hop briskness receives creamy caramel sugaring. Prominent yellow grapefruit tang gains lemony peach-mango tropicalia that mellows out above honeyed pale malting of canned moderation.
Slightly askew Scottie in a can oddly arranges dewy peat malting, ‘residual honey sweetness’ and casual dried fruiting. Nutty brown tea waver envelops fig-dried green grape tartness, mild mandarin orange twist and light cocoa smear at the back end.
Sweet orange-peeled coriander expectancy and tart lemon-juiced green grape lilt of canned witbier picks up dry herbal remnant. Delicate white-peppered fern, rosemary and thyme seasoning drapes meditative citric spicing.
Well-designed collaboration works creamy mocha malting of Colorado’s Left Hand Wake Up Dead Imperial Stout into sour-candied dried fruiting of Belgium’s De Proef Zoetzuur Flemish Red. The result is an uncompromisingly complex blend soaking musky cherry-dried red grape, plum, prune and fig desiccation with Blackstrap molasses-enriched black chocolate roast. Underneath the surface, ashen hop char contrasts chocolate-covered Maraschino cherry tartness and wispy bourbon-burgundy wining.
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Lackadaisical Vienna-lagered winter bock is stylishly thin and apprehensive. Meager caramel-toasted toffee sweetness and faint honeyed molasses sugaring fade quickly. Wispy hop spicing and dry peat whim need a severe push up.
On tap at Doherty’s, delightful autumnal moderation (circa 2015) works well within its limited stylistic range. Sweet honey-glazed orange spritz and dry lemon tartness dampened by leafy hop resin above light caramel malting. In the deep recess, dry earthen wood tones contrast sugared citrus spicing.
On tap at Doherty’s, extremely dry pale ale brings briskly hop-embittered citric fruiting to dewy herbal dankness. Zesty grapefruit and orange rind sharpness infiltrates green tea musk at midst, gaining astringent acidity along the way. Serve to hop-headed English IPA lovers.
On tap at Doherty’s, leathery white oak-dried Cabernet Sauvignon wining, acidic brettanomyces souring and tannic white grape esters overtake mocha-spiced stout attributes. Subtle gooseberry-like blackcurrant sweetness lies beneath soft-toned white wine finish.
On tap at Doherty’s, rum barrel-aged Belgian pale ale provides Scotch-sweetened Chardonnay wining, brown-sugared raisin toasting and wispy navel orange bruise with dainty candi-sugared Belgian yeast. Mild beet-spiced rum soaks floral-fruited Saaz hop whim and baked bread spine.
On tap at Doherty’s, daring crustacean-spiced mocha peculiarities abound above unique briny lobster broth, creating bittersweet chocolate truffle ambiance and dark cocoa powdering for wafting Old World Middle East spicing. Dry ginger-spiced turmeric, curry and cumin seasoning as well as basil tea herbage outline the sweet brown chocolate finish. Another amazingly detailed, weirdly concocted and ‘off-centered’ Dogfish header.
On tap at Doherty’s, colossal golden-bronzed ‘white stout’ collaboration with strong ale aspirations (and well-hidden 12% ABV) brings creamy caramelized coffee sweetness to vanilla-caked brown chocolate sugaring and insistent creme de cacao reminder. Casual red wine tannins delicately affect tertiary cinnamon-spiced chocolate mint, marshmallow, amaretto, almond biscotti and coconut whims.
