On tap at Capital Craft – East Hanover, extremely tart cocktail-inspired elixir strictly for broad-minded sourheads. Tequila-aged wild ale blends red and golden sours with grapefruit zest, leaving acidic orange-dried lemon oiling and vinous cider spot upon leathery barnyard acridity. Bitterly soured grapefruit zesting puckers tongue as mild blue agave nectar fades.
On tap at Hoover’s Tavern, super-tart “fruited brulee” honoring Wounded Warriors conditioned on vanilla beans and pomegranate puree gains limey cranberry and Granny Smith apple bite in lactic-soured, milk-sugared, oated wheat setting. Salted pomegranate tannins softly surface to contrast sweeter pomegranate creme brulee elegance.
On tap at Seven Lakes Station, tart blood orange-pureed blackberry adjunct reinforces fruited candy souring of pinkish blush sour ale. Salted grapefruit, kiwi and mango tropicalia plays possum.
On tap at Kitchen & Beer Bar, tart purple-hazed offshoot lets muskily sour boysenberry, black raspberry and plum pureeing linger manneredly alongside sweet grape jamming contrasting oaken cherry salting. Awesomely designed.
On tap at Seven Lakes Station, vinous mixed-culture golden sour ale spontaneously foudre-aged with sharp cider gains musky oaken white wine leathering. Puckering green grape esters and tart crabapple frolic heighten bitterly acidic nature.
On tap at Seven Lakes Station, hard-candied cherry tartness picks up vinous green grape esters and musty oaken vanilla tannins as well as hibiscus, rhubarb and cranberry illusions above leathery earthen bottom of fruited kettle sour.
On tap at Seven Lakes Station, lavender tea-like earthiness greets Meyer lemon tang and limey bittering for sourly ‘tart ale.’ Lemon-juiced lavender adjunct picks up latent vinous white wining.
On tap at Hoover’s Tavern, boysenberry-forward, salmon coral-hazed, kettle acidified ‘gusher’ retains tart berry essence. Limey boysenberry salting admits ancillary blackberry, raspberry cranberry and huckleberry illusions to flourish alongside wispy ruby red grapefruit zesting and mildly floral rosé misting.
Thick rust bronze glowed fruited sour ale rampages forward with tart limey strawberry, guava and passionfruit adjuncts outdoing banana taffy sweetness and concentrated orange juicing over milk-sugared vanilla creaming. Another exceptional, richly textured, tartly soured Smoothie by Bolero.
On tap at Kitchen And Beer Bar, lovely passionfruit-orange-pineapple-infused version lets limey Sweet-Tart candied fruitiness captivate milk-sugared marshmallow sweetness contrasting salted pineapple-mango souring. Dainty passionfruit florality glides thru zesty orange-pineapple permanence in mellow fashion.
On tap at Growler & Gill, jubilant cake-battered sour ale (with lactose) conditioned on brown-sugared cinnamon and lightly vanilla-creamed raspberry, blueberry and blackberry stays resilient. Its fizzy-headed magenta crimson dusking is as thick as its vibrantly fruitful crumb-caked flavor profile. Tart lime-soured berry foundation gains rhubarb-soured red cherry stint in yogurt-milked curdle.
Ultra-juicy smoothie features tartest mango, pineapple, tangerine and passionfruit adjuncts for candied Laffy Taffy bluster with a mouth-puckered sour edge (and wispy oaken vanilla tannins). Zesty concentrated orange zing, sassy strawberry rhubarb piquancy and sour guava snips add further Sweet-tart soured vibrancy to thickly resilient tropical smoothie.