On tap at Taverna Rossa, seductive black chocolate serenade and bittersweet cocoa nibs influence bring kiln-smoked dark roast mocha malts to the fore above lightly charred hop tarring. In the backdrop, well-disguised 11.6% ABV guards oak-charred peat whiskey daub as slim cherry-plum-date notions gain footing.
On tap at Taverna Rossa, complex oak-barreled witbier strays from usual orange-peeled coriander identity as brettanomyces-soured white burgundy aging adds dry white and red grape esters, herbal deluge and floral whims to uncompromising hybrid. Bayer aspirin-like orange tartness, soapy lemon souring and mild pineapple-papaya-mango conflux recede as chamomile, hibiscus and daisy illusions find minimal space.
