GALLOWAY, NEW JERSEY
Residing a few miles west of Atlantic City just off the NJ Parkway in a gorgeous earth-toned stone edifice, Galloway’s GARDEN STATE BEER COMPANY opened for biz, March 2016, hiring current head brewer, Adam Curnow, a year hence.
Crafting a well-balanced variety of familiar contemporary styles with a flare for mild improvisation, Curnow’s crisply clean watered fare floated out of the twelve-plus tap handles at the right side back bar during my initial March ’21 trip.
Upon entry, there’s an impressive white-stoned left side hearth with a few couches, chairs and TV that counters the Christmas-string lit bar area (with stooled tables and mirrored side wall). The wood top bar features beautiful embossed tile and two TV’s corner the area. Brew tanks are staged to the far left and cans-crowlers are available.
Straight-ahead Galloway Golden Ale stayed dryer than most, as grassy-hopped lemon spicing caressed honeyed pilsner malts with simple goodness.
Excellent lawnmower fodder, Cream Of The Crop retained more body and depth than its stymied competitors, as vanilla-creamed lager malting and dry ale yeast pungency received floral-perfumed hop spicing at the slightly bitter back end.
Infused with local Smithfield coffee beans, Cook’s Corner Coffee Cream let its light roast coffee frontage engage black-peppered espresso tones and mild orange rind acidity.
Earthen watermelon rind seeped into citric-hopped zesting for Don’t Go Chasing Watermelons, q white-wheat-backed fruit ale with wispy cantaloupe-honeydew sweetness.
Spritzy lemon-dropped blueberry tartness gained a sweet-tart edge and light white peppered spicing for Blue Jersey, a white wheat-based blonde moderation with herbal Noble hop wisps.
Tart lemon saffron spicing zapped Blueberry Lemon Meringue Sour, adding minor acidity to its blueberry-embittered lemon candy finish.
Subtle caramel-roasted toffee sweetness led Caddie Corner, a moderate-bodied red ale with spiced apple-orange tang contrasting leafy dry hop musk.
Dry rye graining picked up fizzy lemon spritz for English pale ale, Pennsyltucky Rye, finishing with a black-peppered pumpernickel spicing.
Sharp dry-wooded yellow grapefruit zest penetrated Noreaster, a bold East Coast IPA with juniper-licked orange rind bittering and peachy pineapple snips.
Vibrant double dry-hopped NEIPA, A Better Time, brought zestful yellow grapefruit tanginess to musky wet-grained dankness, juniper-embittered pine lacquering and brisk orange wisps.
Intensely hopped Nucky’s Empirical IPA countered bitter grapefruit rind zesting with raw honeyed graining and pine-lacquered dry gin liming.
Charcoal-stained dark cocoa resin, chalky black chocolate bittering and dark-roast hop sear fortified Rebels Black IPA, leaving musky black grape esters on the murky mocha mass. Cinnamon-sticked cocoa nibs provided heat for Mexican Hot Chocolate Stout, an enticing wintry dessert.
Dark molasses gingerbread spicing amplified Alban Arthan, a luscious fireplace nightcap with subtle black cherry tartness.
Homebrewer Eric Schmehl concocted Russian Imperial Stout, a full-bodied dark ale with dark-roasted coffee-chocolate tones battling back cedar-burnt hops as well as licorice, molasses and black cherry wavers.