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20 miles South of Italian Oasis in the heart of the White Mountains lies placid cedar-faced North Woodstock brewpub, WOODSTOCK INN STATION (visited December ’06).

Located behind a nostalgic Victorian country inn, its side-windowed brew tanks (wood-jacketed; stainless steel; brick-based), multiple cozy dining areas, and central low-ceilinged wood paneled bar provide rural splendor. Large menu included well-portioned pizza, steak, seafood, and chicken items while bar fare included frozen margaritas and daiquiris plus transcontinental coffee and mostly excellent brews crafted by Butch Chase and Rick Marley.

Seven-barrel fermentation system below ground level offered biscuit-honeyed maple-syrupy White Mountain Weasel and eloquently brandied cherry-fig-tangerine-bruised prune-stewed bread-buttered sedation Wassail Ale on the moderate side.

Healthier thirsts will gravitate towards tangy heavy-hopped citric-laced Pemi Pale Ale, silkily maple-birch-sweetened Kano Country Maple Porter, brown chocolate-coarsened nutty-ruddy hop-toasted cologne-tongued tea-like Pig’s Ear Brown Ale, and tenderly barley-roasted coffee-dried Old Man Oatmeal Stout.


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