Utilizing Speckled Ax cold-brewed coffee roast to rise above moderately hop-charred nuttiness, dark cocoa powdering and Bakers chocolate bittering (while contrasting less effective candi-sugared Belgian yeast spicing), full-bodied stout loses some resilience by flattened java finish.
On tap at Ambulance, respectable collab with famed Belgian brewery, Dupont, loads sour lemon, bitter orange and tart green grape esters upon spiced-up pastry malting to contrast acrid barnyard leathering.
On tap at Ambulance, curiously distinct brownish-marooned farmhouse ale utilizes relegated tart cranberry adjunct and spicy date-sugared dried fruiting to contrast bitterly amplified chocolatey rye black malting. Latent black grape esters usurp desiccated fig, plum and prune snips while dewy earthiness ensues. An effectively expansive, if offbeat, dark saison.
Mellowly versatile Scotch-barreled moderation utilizes spicy Belgian Abbey yeast esters to redirect its dewy peat moisture and caramelized barley roast towards hushed port-wined dried fruiting. Understated Scotch malting picks up oaken vanilla tannins at the midst while wispy coconut, honey, molasses whiskey and brandy undertones flail.
On tap at Ambulance, sour brettanomyces yeast enhances tart lemon zesting and earthen black tea adjunct above pale malted raw oats. A bit underwhelming, but quite welcoming for those just discovering sour ale virtues.
On tap at Ambulance, dry-hopped hibiscus petaled tropical fruiting picks up estery green grape tartness and leathery oaken cherry snips above honeyed pale malting. Mildly acidic lemon-dropped hibiscus flowering zestily represented.
On tap at Ambulance, brettanomyces-laden sour saison utilizes German Calistra-Grundgeist-Strisselspalt hop varieties to create vinous green grape esters, unripe orange-pineapple-guava tartness and dry lemon-limed salting above rustic white wheat spine. Puckering lemon-soured acidity rules the dry white wine-tinged finish.
On tap at Tapastre, eye-squinting white peach acidity inundates lactobacillus-soured pale ale (fermented in stainless steel). Lactic house yeast deepens peach sourness as well as vinous white wining and green apple tartness.
Sublimely soft-toned Belgian strong ale (or souped-up amber ale) aged in rye, vermouth, port, rum, bourbon, red wine, gin and brandy barrels brings subtle complexities to the fore as recessive oak tannins create lightly vinous backdrop for caramelized dark fruiting. Black cherry, sugared fig, red grape, green raisin and plum illusions soak up brandied rum sweetness contrasting Scotch whiskey dryness.
On tap at Ambulance, luscious fruit-soured ale finishes like a raspberry-filled dark chocolate cake. Lightly soured raspberry candy tartness gains Belgian-like candi sugaring to contrast plum-dried lemon pucker above raw wheat-oats spine.
On tap at Sogo, pale-yellowed sour ale drapes mild brettanomyces musk atop cologne-perfumed lemon balm and herbal lemongrass-basil-oregano conflux. Tart lemon-dropped mandarin orange, green apple, tangerine and pineapple illusions receive barnyard-dried wild oats, spelt and alfalfa minerality. In the can, dry Mosaic hop tropicalia gains perfumed lemon balming, vinous green grape souring and funky herbal respite.
Well-balanced bottle conditioned Belgian pale ale shines brightly as sunnily perfumed grapefruit-peeled lemon rind bittering gains fungi-like Belgian yeast musk, white-peppered sea salting and sage-tinged lemongrass herbage to contrast sweet candi-sugared orange peel tang, creamy vanilla sweetness and wispy floral dab. Orange-bruised banana daiquiri sedation caresses subsidiary lemon meringue, mango, peach, pear and honeydew illusions at the dewy cereal-honeyed bottom.