On tap at Jimmy’s No. 43, musty Belgian yeast picks up botanical floral aspects and white-peppered herbal notions for sweet ‘n sour citric ascendance. Heather tips (instead of hops) provide hyssop-perfumed honeysuckle nectar sweetness to soft lemon custard, mandarin orange and green grape illusions.
On tap at Three Wise Monks, viscous wildflower honey-spiced Belgian strong pale ale (with citric French saison attributes) fortifies sour green-white grape esters and orange-bruised Grand Marnier boozing with sparkling champagne yeast. Well disguised 11.5% alcohol burn never interferes with honey fruited pleasantries.
Reliable farmhouse ale for sessionable imbibing. Sweet candi-sugared Belgian yeast gains tangy tropical-fruited spicing above herbal-hopped flaked rye, dried oats and straw wheat. White-peppered pineapple, banana, mango, peach and passion fruit illusions increase intensity.
Moderate dry-bodied farmhouse ale in a can utilizes ‘assertive’ cardamom pod spicing to placate sour citrus entry and herb-roasted follow-up. White-peppered lemon verbena, yellow grapefruit and banana bread illusions settle alongside ginger-rooted green and black tea nuances. On further inspection, herbaceous chamomile, basil and peppermint notions pick up steam.
On tap at NJ Beer Expo ’13, traditional dry-bodied farmhouse ale offers approachable sour-fruited candied citrus whimsy. Lemon-curried honeydew, melon and banana dot Belgian fungi yeast to grassy hay bottom. Salty black peppered snip perks up yellow-fruited misting.