Defying traditional Belgian pale ale styling by integrating Americanized raw-honeyed malt graining with mustily earthen citric-soured dry hop acridity, interestingly divergent moderate-bodied hybrid wins on its own terms. Lemony grapefruit pith bittering, tart orange rot follow-up, delicate green grape esters and unripened peach-apple-pineapple conflux pick up herbal peppercorn accents, becoming dryer at yellow-wooded citrus finish.
Confoundingly hybridized kettle-soured black berliner collaboration utilizes tart omani lime pucker and lactic brettanomyces acidity to engage syrupy raspberry tannins (as well as tannic green grape-like Balsamic vinegaring). Salted seaweed nuance and grassy hop fizzle increase limey dryness. Compost waft may turn off less adventurous thirsts.
Intriguing limited edition 2014 Imperial Stout recipe has changed little since ’05. Rich ebony-hued full body (with well-hidden 11% ABV) drapes creamy black chocolate malting and bittersweet coffee-cocoa-vanilla bean expanse atop ashen wood-toned hop char. Wavered bourbon tones penetrate the heavy mocha theme. Sticky maple molasses sapping surges over tertiary raisin, dark cherry, black currant and anise notions.
Seismically complex 2014 bourbon-barreled Imperial Stout burrows its luxuriously sweet bourbon resonance inside creamy brown and dark chocolate malts as well as chewy vanilla sugaring. Thick maple molasses sapping deepens the vanilla bourbon warmth, leaving light burgundy and sherry wining in its wake. Just as effectively, chocolate-caked creme brulee, fudge brownie, rum raisin, Kahlua coffee and coconut undertones whirl across the fertile surface. After a few sips, wispy black cherry, pecan and almond hints emerge. Illustrious Boulder elixir perfect for dessert or on its own.
Well balanced moderate-medium body contrasts floral-spiced West Coast hop varietal with majestic mocha malting and light cookie dough continuance for crisply clean sedation. A light cardboard edging pleasingly grazes subtle brown chocolate sweetness and cocoa-sugared caramel roast. Latent brown pear, peach and apple nuances glide by.
Brazenly musky German-styled bock (bottled by Wisconsin’s Stevens Point Brewery) seems somewhat reminiscent of England’s once-dominant Watney’s Red Barrel with its sludge-watered mineral graining and dewy earthen moss complementing sweetly creamed chocolate malting. Tea-like residue at back end picks up wheat whiskey snip. Recessive black cherry, raisin and grape nuances waver below. An excellent strong lager that’s easy on the palate despite its perfectly ‘skanky’ and dirty overall appeal.
Bad-ass India Pale Lager brings IPA-like yellow fruited bittering and grassy floral hops to the fore in a bright panoramic setting. Sunny lemon spritz, yellow grapefruit tang and orange rind bite ride above delicate French-breaded pilsner malts, perfectly contrasting the sugary candied citrus sweetness.
“Vibrant” summertime hefeweizen places ginger-spiced lemongrass affluence above stylistic lemon-candied banana and clove sweetness. Peppy citric hop spritz provides crystalline carbolic crisping. Herbal peculiarities may turn off loyal hefe lovers.
A bit unspecific, combining fungi-like Belgian yeast herbage with creamy caramel malts, dried fruits, peppery spices and dewy earthiness in a wayward manner. Below the surface, dried apricot, brown apple, date nut bread and Bosc pear illusions flutter softly alongside lightly roasted chestnut whims.
Another sessionably light-hopped ale from Chi-town brewers. Moderate white-peppered floral fruiting contrasts doughy biscuit malts and French breaded croissant notions. Lemon-bruised ruby red grapefruit tang picks up tart apricot, pear and tangerine sweetness in the midst.
Sessionably lightweight ‘hopped-up ale’ stays crisp and clean as initial floral citrus waft, lilting lemon-lime tartness and meager grapefruit zesting fizzle out by mild grassy-hopped midst. Not as hop-induced as advertised, but quite refreshing.
Creamy dark-roasted chocolate malting ascends above oily coffee respite and light hop-charred bittering, losing initial stimulus to carbolic fluff. Mild rye toasting affects subsidiary coffee, cocoa and caramel latte illusions to the oak-smoked earthen bottom.