On tap at Jimmy’s No. 43, splendid soft-toned Extra Pale Ale allows mild dewy musk to sidle delicate crystal-malted honeyed tea sedation, mineral-grained earthiness and reedy hop resin. Subtle lemony orange-grapefruit wisps stay light on the tongue above biscuit-y malt spine. Refreshingly crisp.
Fine IPA-fruited medium body updates ‘original’ recipe circa 2014. Bright citrus hop bittering prickles the tongue over biscuit-y pale malting as brisk yellow grapefruit-peeled orange rind bite gains easygoing floral-spiced sugaring.
Plentiful porter meshes dark-roasted Oaxacan chocolate with bourbon-licked Madagascar vanilla and sugary dough-fried churro influence, picking up wet cedar dankness by caramelized chocolate-coffee finish. Brown chocolate midst sweetens cinnamon-spiced toffee nuttiness and dark cocoa waver while contrasting moderated hop char. Expansive flavor profile not fully integrated, but good enough for endearing dessert treat.
Venerable Cincy dopplebock shows off Queen City’s affluent German heritage. Expressive Munich-crystal malting allows banana-chipped toffee, molasses and vanilla creaming to prosper just as emphatically as its cinnamon-spiced raisin, prune, plum and dark cherry insistence. Rum-sugared burgundy sweetness and subsidiary nut-roasted coffee bittering fill out the mocha-spiced finish of enthralling medium-full body.
Easygoing moderation celebrates Cascade-Centennial-Chinook-Columbus hop influence with mild IPA-like piney fruiting, fresh-cut grass crisping and brisk carbolic spritz. Mellow orange rind bittering serenades yellow grapefruit, pineapple and tangerine tang, picking up sweet floral bouquet by affluent citric-spiced finish.
Herb-spiced Belgian witbier brings dry oats-flaked raw wheat rusticity to spry citrus juicing and cellar-mildewed sourdough yeast dankness. Sunshiny lemon zest and tangy yellow grapefruit brighten light peppercorn, basil, rosemary and thyme seasoning as well as subsidiary green grape-soured gooseberry tartness.
Musty dark-roasted chocolate prominence and nutty soy-sauced souring provide typical Baltic porter styling, outdoing caramel-burnt brownie fudging. Hop-charred black coffee roast, Russian black-breaded backup and wispy dried fruiting reinforce dry Baltic notions.
Like a liquified Mounds Bar, its milk chocolate sweetness, flaked coconut roast and subtle cocoa powdering lead the way. Creamy lactose sugaring and fudgy almond-hazelnut-cola conflux battle back lightly astringent hop-oiled Blackstrap molasses bittering.
Profound full body brewed with resilient espresso beans (from Toledo’s Flying Rhino coffee grinders) loads lactose-sugared coffee roast atop thickly creamed milk chocolate sweetness and oats-sugared molasses sapping. Major vanilla upheaval halfway thru further sweetens chocolate-caramel malting. Dark spiced rum, rum raisin, black cherry and red cherry puree illusions intensify the busy backend of marvelous breakfast treat.
Floral-spiced citrus overtones from Amarillo hops ride above sugary cookie dough malts. Sweet orange peel zest overtakes ripe red plum, peach, grapefruit and berry illusions as well as tertiary pineapple, mango and melon tropicalia. Dank hop resin brings mildly alcohol-burnt ashen astringency to the fruitful finish.
Mild tropical fruited IPA regales Ruby Red and yellow grapefruit rind bittering with soily grassy-hopped pungency to contrast sugary crystal malting. Floral-daubed pineapple, mango, tangerine, guava and kiwi tang provides tropical fruitcake finish, gaining resonant lemony grapefruit respite during the elongated aftertaste.
Leaning more towards the moderate side, well-balanced India Pale Ale evenly blends sweet tropical fruiting, stylish citric hop bittering and caramel-toasted cookie dough malting. Sugar-spiced pineapple, red grape, tangerine, mango and peach tang contrasts grapefruit-peeled orange rind bitterness and reddy hop wood tones.