On tap at Kitchen & Beer Bar, rye-like dark wheat influence pervades Scottish heavy yeast fermenting as soily hop-charred peat pervades roasted black chocolate residue securing lightly soured black cherry and black grape tartness plus dry burgundy swerve. Offbeat Imperial Stout for probing dark ale fans.
On tap at Kitchen & Beer Bar, sour ‘second-runnings stout conditioned on spent blackberries’ and cacao nibs retains dry lemon wedged coffee oiling and lightly bitter Bakers chocolate snicker over peaty compost soiling as murky dark cherry/ blackberry tartness and dry bourbon licks linger softly.
On tap at Kitchen & Beer Bar, easygoing dry-hopped Citra zesting allows lemony yellow grapefruit and mandarin orange tang to sit gently above mildly creamed vanilla froth, leaving delicate herbal spicing on its prickly citrus surface.
On tap at Kitchen & Beer Bar, sour Belgian lambic’s brettanomyces yeast and funky barnyard acridity spread across Citra-Mosaic-hopped blood orange adjunct, mild yellow grapefruit bittering and oily lemon musk as salty lemongrass herbage (emanating from Ukraine’s Noble-like Zlato Polissya hop variety) simmers atop dry pale malting.
On tap at Taphouse 15, soft-toned spirits engage offbeat stout as oaken whiskey char penetrates Scotch Ale yeast and caramelized oats, leaving tertiary dark toffee, light coffee roast and waxy black grape subtleties.
On tap at Taphouse 15, mouth-puckering limited edition spontaneously fermented ’22 lambic lets French oak wood parch seep into Chardonnay-barreled blackberry tartness and dry vanilla tannins. Vinegary white-wined lemon salting increases eye-squinting sourness, nearly overtaking its bitter blackberry essence.
On tap at Taphouse 15, spontaneously fermented amber reddish-glowed wild ale lets raspberry balsamic vinegaring spread across New Jeersey-harvested peach, blueberry and blackberry fruiting desiccated by leathery green grape esters. Totally sour French wine-tanked cuvee only appealing to the sourest heads.
On tap at Taphouse 15, sweet-tart blueberry slushee (with mucky purplish red hue) brings French oak wine fermentation to creamy vanilla yogurt souring. Rich blueberry-blackberry propensity gains Muscat grape, pomegranate and cranberry tartness and mildly acidic lemon juicing.