On tap at Blue Ribbon Tavern, excellent hybridized Cascadian Dark Ale overcomes any preconceived notions by adding peat-smoked rye to dark-roasted chocolate malting and resinous hop-charred dried fruiting. Black tea-like pungency, light earthen musk and piney charcoal singe deepen chalky cocoa insistence above moderate orange-peeled grapefruit, pineapple and green grape bittering. Best of class.
On tap at Ambulance Brew House, well-rounded medium body never gets too bitter – despite its ferocious ‘triple’ declaration. Instead, honey-glazed fruited malts stand toe-to-toe with pronounced Chinook/Centennial piney hop bittering and misty floral perfuming. Emphatic tangerine, mango, canteloupe, honeydew and melon sweetness plies juicy-fruited tang to bitter grapefruit-peeled orange rind contrast. Nevertheless, iodine-affected ethanol solvency may chase away lighter thirsts.
On tap at Ambulance Brew House, uniquely hybridized limited edition (2014) amber ale/ IPA blend spreads honeyed spices across a less hoppy/ more malty flavor profile. Caramel-toasted ‘German red’ malting receives top billing alongside tangy Mosaic-hopped grapefruit, apple, pear and pineapple fruiting and lacquered applewood-birch sentiments.
On tap at Ambulance Brew House, engaging limited edition one-off (2014) brings dry-hopped wood tones to bittersweet grapefruit-pineapple tang. Black-peppered seasoning contrasts smoky caramel malting. Piney bark and twig notions reinforce the dominant dry side.
On tap at Ambulance Brew House, ultra dry sour ale serenades tart peach pucker with more profound sea-salted coriander spicing, vinous green grape tannins and leathery straw wheat acridity. Plain yogurt backdrop receives lilting lemony limestone licks.
On tap at Ambulance Brew House, top-notch sessionable pale lager contrasts daintily peat-smoked German pilsner malts with wood-dried American citrus hops. Fresh-cut grass waft affects raw-honeyed grapefruit, lemon and lime wisps to its doughy white bread spine.
On tap at Blue Ribbon Tavern, delightfully sweet autumn seasonal brings pronounced cinnamon-toasted gingerbread likeness to brown-sugared pumpkin pie theme. Sparkly hop pep receives ancillary nutmeg-allspice tingle. Perfect dessert fodder. 2015 bottled version: lemony ginger snap, salty pumpkin seeding and herbal perfumed hops crowd sweet brown-sugared pumpkin pie spicing.
On tap at Blue Ribbon Tavern, intriguing autumnal dark ale evenly blends many fine adjuncts. Lightly creamed smoked mocha malting surges against sweet pumpkin-spiced cinnamon and nutmeg persistence. Black grape, raisin and prune conflux serenades subtle macca-rooted chestnut notions at the back end. Mild coffee roast and chalky cocoa dryness reinforce bittersweet chocolate preponderance that never overwhelms sugared pumpkin stead.
Heady bourbon-barreled pumpkin porter (with 17% ABV) makes a convincing argument for best autumnal seasonal ever. Evenly splitting gourd-spiced intrigue with dark-roasted mocha malt creaming, its lovely sweet bourbon warmth completely envelops its indelible entirety. Caramel-burnt black chocolate prominence picks up brown-sugared nutmeg, cinnamon, cardamom, allspice and anise seasoning to increasingly sweeten the pumpkin puree-sugared midst. Bourbon vanilla, coconut, toffee, bruised banana and maple sap illusions add further depth to fascinating seasonal.
Spot-on moderation with pasty barley-wheat stead and cereal grain toasting picks up lemony peach-orange-tangerine tang above spicy citric hop peppering. A bit bland in this day and age of big beers and specialty hybrids, but never off-putting.
Hefty Madagascar vanilla bean adjunct and delicate cocoa nibs influence spread across capacious brown chocolate malting. Coarse dark-roasted hop char singes dark-roasted mocha malting, embittering the dry lactic finish.
Commodious soft-watered medium body combines unusual adjuncts with stylish dark-roasted black chocolate malting and peat-smoked hop char. Brewers’ black licorice adjunct creates gentle anise spicing for Blackstrap molasses, and to a lesser extent, Belgian dark rock candy sugaring, affecting caramel-burnt dark bourbon, creme brulee, milked espresso and soy milk undertones. Burnt wood chaff, black tar residue and charred nut bittering contrast creamy mocha essence.
