Easygoing summertime softie. Bittersweet raspberry tartness penetrates hard-candied center as wispy floral perfuming and modest blueberry-boysenberry snips embrace blanched raspberry surface. Below its thinning out candy-coated berry mesh, light hop astringency and honeyed wheat sweetness gather.
On tap at Ambulance, nifty kettle-soured ale captures caramel apple essence while bringing salted lime pucker to the fore. Sprinkled brown sugar spicing contrasts cidery green apple tartness at the sweet butterscotch finish.
On tap at Taphouse 15, highly vinous lactose-free fruited sour ale blends sweetly sour mango pucker with bitter orange and tart passionfruit above leathery acidulated malting. Only true sour heads will delight.
On tap at Taphouse 15, sharply fruited gose unites kiwi-like prickly pear tartness, briny mango souring and limey calamansi spree as mildly acidic green grape esters enter the slightly bitter limestone finish.
On tap at Taphouse 15, resplendent tropical blitzkrieg drapes light milk sugared vanilla creaming atop punch bowl fruiting. Zesty passionfruit, salty mango, tangy tangerine, sweet peach, tart apricot and juicy pineapple pick up oaken white wine souring above starchy acidulated malts.
On tap at Sea Dog Brewpub – South Yarmouth, tangy peach sweetness encounters sunny yellow and pink grapefruit zesting before settling into powdered Orange Tang midst. Lacquered peach-grapefruit continuance picks up brisk lemon zesting and slight mango twist.
Offbeat fruited Berliner Weisse with mildly acidic black peppered mango and tangerine pureed tartness skewering stylish cat-pissed brettanomyces yeast funk with puckered lemon liming and mild guava souring.
On tap at Pompton Craft House, worthy Bamberg-styled pale lager with smoked beechwood borders on being a distinct rauchbier – just a tad too light-bodied, arid and less flavorful than regal Aecht brews from Germany. If there’s one beer style Americans, as of 2024, have not perfected, it’s the meat cured rauchbier – most come out soapy, weak, compromised. However, Von Trapp, in collab with Austin-based Live Oak, have crafted a fairly resilient smoked beer. The beechwood smoke brings out subtle salami-pastrami salting in a sweet lager malt setting with mild Noble hop spicing fading into hickory-seared backdrop.
In the can, headier stylistic Nod Hill ‘weisse’ collab obscures “classical banana-clove” onrush with dryer white peppered herbage and sourer lemon rot that keeps honeyed wheat base from sweetening up enough.
On tap at Plank Pizza, subtle banana-clove-bubblegum sweetness gains light powder-sugared vanilla sprinkle and spritzy lemon-soured cider sidebar above sinewy sourdough wheat malting.
On tap at Taphouse 15, “aggressively top fermented” hefe lets lemon-peppered lime spritz prickle stylish sourdough-sugared banana and clove sweetness. Slight banana nut bread, vanilla cake and cider illusions flutter and mild basil tea herbage felt below.
On tap at Pompton Craft House, easygoing pale wheat ale with mild lemon-candied grapefruit tartness contrasting spritzy orange peel sweetness as wispy currant and juniper berry snips flutter.
