Easygoing copper-cleared blue collar American pale ale retains crisp grassy-hopped citric-sliced mineral graining. Wood-dried Amarillo hop bittering tethers light mandarin orange, grapefruit, and tangerine tang to delicate cracked wheat spine.
GREENPORT HARBOR BLACK DUCK PORTER
Congenial English-style porter brings dark-roasted hop bittering to soy-milked black chocolate assault, brown-sugared molasses cookie creaminess, and cocoa-powdered toffee remnant. Residual wood-burnt char deepens penetrative coffee-oiled espresso arrival. Easygoing appeal will delight dark lager heads looking to take a step up to porter-stout styling.
EMPIRE GOLDEN DRAGON
Easygoing Belgian-style golden ale made with garden-grown Thai basil retains peppery hop spicing and marinated citric pleasantries. Mild orange rind bittering, zesty lemon tartness, piquant mandarin orange dalliance and herbal lemongrass fodder provide quaint citron motif. Perfect as a crossover for light ale and fruited pilsner admirers.
CAPE ANN FISHERMANS TEA PARTY BARLEYWINE
Eccentric Extra Special Bitter-like deviation forgoes stylistic sweet barleywine fruiting for subtly smoked black-green tea bittering and ample fig-dried sugaring. Mild earthen hop toasting and Band-Aid-scented beechwood motif contrast glazed caramel malting of smooth departure. Tertiary tobacco, peat, and resin affinities further catapult unique Boston Tea Party reenactment.
(CHARLES WELLS) WELLS BOMBARDIER ENGLISH PREMIUM BITTER
Widely acclaimed traditional English-styled bitter plies delicate mineral water to lightly creamed caramel malting and gentle Fuggle hop bittering. Smoothly robust considering moderate 4.3% alcohol flow, allowing phenol-spiced marzipan, raisin bread, black cherry, dried fig, and pecan illusions to sway resinous peat backdrop. The nebulous Copper Ale style owes a debt of gratitude to this proudly British Extra Special Bitter. Holds up to scrutiny.
MENDOCINO IMPERIAL STOUT
Abrasively complex tan-headed obsidian-bodied dry stout too assertively bitter to be lumped in with sweeter Imperial style. Harshly pine-charred, hot-tarred, nut-seared Blackstrap molasses theme and dark roasted hop bittering override crowded black cherry puree, raspberry, red grape, dried prune, and blueberry undertones. Dark ale lovers may be put off by its ashy charcoal harshness so move cautiously with trepidation.
HOPPIN’ FROG FROG’S HOLLOW DOUBLE PUMPKIN ALE
Amazingly detailed and perfectly balanced autumnal seasonal shows off an impressive entourage of flavors. Seductively soft-tongued (despite heady 8% alcohol whir), bringing luscious maple-sugared pumpkin-pied spicing to chewy caramelized marzipan center. Apple-glazed, orange-candied, cherry coughdrop opulence coats gingerbread-toasted cinnamon-nutmeg-allspice piquancy and onrushing rum-spiced whiskey kick. Sweet vanilla-banana dalliance adds further splendor.
(RIDGEWAY) REINDEERS REVOLT ENGLISH CHRISTMAS ALE
Muddled rust-corroded winter seasonal lacks resolve. Harsh ethanol-laced diacetyl propensity outweighs musty orange spicing and barren seasonal spicing. Remote fig-dried apple-skinned musk, distant almond-toasted caramel malting, and slight mineral-grained leafiness barely make a wave amidst agonizingly astringent parameters.
OTTER CREEK OKTOBERFEST
EDISON ALE HOUSE
NEWARK’S EXQUISITELY DESIGNED EDISON ALE HOUSE ROCKS REVITALIZED DOWNTOWN
Residing across Newark’s sports and entertainment capital, the Prudential Center, in a formerly abandoned broken-down warehouse, the wholly exquisite EDISON ALE HOUSE has taken the downtown area by storm (but closed down a few years hence).
Due to Hurricane Irene, Edison Ale House had a ‘soft opening’ (instead of grand opening) on August 26th, but local politicians, businessmen, and families quickly regaled this seamlessly designed metropolitan hotspot. Part of Mayor Cory Booker’s citywide renovation, this ‘traditionally minded contemporary hybrid restaurant-sportsbar’ maintains a first-rate steakhouse feel.
Tucked inside Edison Place’s one-way street, the eloquently detailed 5,000 square foot space borders the equally charming Loft 47 cocktail bar and Brick City Grill, newfangled upscale eateries worthy of the multifarious clientele representing this ethnically diverse Gateway City neighborhood.
“It’s all about the execution. We want the menu to be the top-to-bottom best. We want the best sandwiches. We don’t want mediocrity. Everything’s made from scratch,” hands-on co-owner, Eddie Becker revels. “You could taste the difference. We don’t have to broadcast how good our burgers are.”
The red-bricked, black-tinted windowed, amber-lettered exterior may seem unassuming, but the gaslight-lined walkway leads to a soft earth-toned interior, with its sublime mahogany furnishings and ample 71-foot bar (Newark’s largest) chiefly specialized by Queens-raised visionary, Becker. Its resplendent copper-tinned ceiling radiates off the porcelain-tiled wood-styled main floor and wood-pitted copper-inlayed raindrop-like bar top. Down the hall from a semi-private dining area are two sterling tile-floored bathrooms featuring vintage granite-topped copper sinks that utilize a classic upside well-watered stream.
Better yet, the modular bar system allows instant access to plumbing and electricity just by pulling off the panels. Moreover, the stainless-steeled, silicon-sealed layout protects against odorous water damage to the broad-ranging bar. No stone has been left unturned.
As we down a few blueberry-pied, phenol-spiced, Graham Cracker-backed Blue Point Blueberry Ales, Becker takes me downstairs to the basement level storage area. Large new American Panel walk-in aging boxes store meats, vegetables, and kegged beers. Becker stresses the importance of fresh ingredients every step of the way. There’s even a few oil recycling bins providing “cheap money” to keep Green. But the true challenge for a new restaurant is to keep the food original, exciting, and consistent.
“Americans accept average food too much. We want to blow people away. When Dinosaur Barbecue rib joint comes in next year, that will test our resolve,” Becker says.
As we head back upstairs, I grab a seat at the bar and get ready for one of the best full course meals imaginable. A leather-branded menu with Thomas Edison gaslight insignia provides tonight’s offerings. After taking a sip from my floral-daubed, topical-fruited, bitter-hopped Flying Fish Hopfish India Pale Ale (prominently glazed by illuminating cantaloupe, melon, pineapple, peach and apricot tones), the sensational appetizers arrive.
The fulsome pretzel sticks awaken the tastebuds when dipped into the champagne mustard vinaigrette or aged cheddar sauce alternatives. Crisply crunched Bavarian Black & Tan Onion Rings, dipped in Yeungling beer, benefit greatly from superb clover-honeyed sesame seeding, setting up the best-selling Fillet Mignon Bites topped with garlic presimien, freshly melted mozzarella and homemade steak sauce.
The main course, Country Chicken, jumps off the dish with a juicily moist mouthfeel deepened by the underlying mashed potatoes and string bean/ asparagus-laden tomato sauce. Too full to try my sweet dessert follow-up, I got home this rainy eve to share the zestful strawberry-pureed, black chocolate-covered, cheesecake lollipop with my wife.
Though Becker claims it took eight months to setup the beautiful mahogany-walled mural behind the bar and there were minor delays for the prepping and permits, Edison Ale House would make the referential Thomas Edison proud.
“We set a goal to open on time and then did so,” well-mannered General Manager Tom Blume offers. “People are creatures of habit. They don’t want to drive somewhere if they could walk to a place they enjoy. There’s a comfort zone. They could get in and out quickly. A large part of our business will be lunch and happy hour. There’s a feel good fit. You could have a beer and unwind. When Disney On Ice comes through, the warm earth tones will have an inviting feel for kids. Despite 60% bar and lounge area, families with young children will feel at home on the other side of the glass partition.”
On top of everything else, at the rear is a stone-facade brick oven for reasonably priced New York-styled pizza, perfectly affordable for cash-strapped parents stuck with ridiculously high energy, insurance, and tax bills. For those in a rush, there are twelve seats at this backend hearth.
While Blume was groomed for his supervising position at Providence-based Johnson & Wales Culinary Art School, head chef John Manzo ran a family-owned Italian restaurant in Union. And the courteous staff they’ve assembled will please clientele.
Craft beer enthusiasts will delight in Blume’s thoughtful tap selection, which includes Magic Hat #9, Long Trail Ale, Blue Moon Belgian Witbier, Tommyknockers Maple Nut Brown Ale and top-shelf product from Victory, Brooklyn, Sam Adams, and Southampton. His well-selected single-batch bourbons, specialty martinis, signature cocktails, plus red and white wines will whet the whistle of any liquor-loving devotee.
Students from nearby Rutgers-Newark University, New Jersey Institute of Technology and Seton Hall Law School have already sojourned to this highly recommended regularly. But perhaps the biggest crowds still await, as the hockey season is about to begin and the New Jersey Devils clearly will have a shot at the Stanley Cup.
“When the Devils and Rangers rivalry heats up, we’ll raise the music louder,” Blume concludes. “Besides, we’ve already, in the space of a couple weeks, got clientele coming back for more because it’s enjoyable.”
What was once a nasty beat-up eyesore I previously mocked (when hometown Ramsey High School won the state hockey tournament two years hence at the Prudential), has turned into a sufficiently sustained backyard alley across from one of America’s finest arena-sized venues. There’s no doubt Newark’s on the upswing. And Edison Ale House tops the list of places to dine and wine when perusing Jersey’s largest metropolis.
FLYING FISH HOPFISH I.P.A.
GREAT LAKES OKTOBERFEST
Outstandingly balanced 2011 version of autumnal Vienna-styled amber lager brings bright red-fruited spicing, dewy peat graining, and leafy red-brown-yellow foliage to biscuit-y honeyed wheat spine. Dainty cinnamon-gingerbread nicety augments juicy red grape, red apple, and red cherry fruiting. Its multitudinous flavor profile gets perfectly integrated, showing no seams. An amiable, first rate Oktoberfest crossing all boundaries.