When I was a beer drinker, I liked Cisco's Pumple Drumkin. It's probably been at least seven years since I've had one, but I recall it as less sweet and less boozy. Prime 16 used to serve it in a pint glass rimmed with cinnamon sugar, which was a nice touch.
It could that pumpkin is just terrible.
Available where?
While I cook, these cans are like jelly beans. Love HLT!!
That looks excellent. I find the Raucbier I've had is too much. But I love Jack's Abby's Smoke & Dagger. Magic Hat made a smoked beer years ago that I used to get (or it might have been Otter Creek).
Yeah, that's the one I thought was too much. A little goes a long way. I like it, but can't drink much.
Sadly, due to CT’s archaic and super-territorial distro laws, our fine state is the ONLY New England state that does not sell Schilling beers at retail. I have to drive about 20 minutes over the border to the closest DeCicco’s market in Bedford, NY to satisfy my Schilling needs. But the smoked beers are coming and they are coming at a much faster clip these days. Counterweight just dropped a more lightly smoked lager this week. I haven’t had it but a friend told me it’s delicious.
I’m also a fan of Smoke & Dagger and many other highly drinkable offerings from the good folks and former Stamfordites in Framingham. If you can get hands on, I highly recommend Fox Farm’s The Cabin smoked helles lager, and if you can stomach something smokier, The Camp rauchbier. FF really shows off their range of brewing skill with these beers.
Is there a notable difference in taste from this summer's version? Asking because I loved the ETS I had in August and was planning on buying more when I head to CT in Dec. I'd hate to find out it's sharper. It was damned near perfect as it was for the style.
Not sharper or more bitter. It’s the same Citra and Mosaic base and exact same grain bill. He just did a late hopping of Nectaron, which, as you might guess, adds flavors of juicy stone fruit. This variant of EtS won’t be canned, but I’m sure the flagship version will be floating around in December. Try to make a pit stop in Nyack. He is launching the food menu next week.
So I started my craft beer drinking career when I was in Boston ‘12-15 and will never forget when trillium was a total hole in the wall in Fort Point nobody knew about with a capacity of 6 because of how small the tasting “bar” was. Spent lots of time at the harpoon beer hall after they built it; before that, went at least once a month for a tour that ends with a 30 minute open bar with R+D stuff.
I mean while there is still an abundance of monster IPAs, I’ve seen more and more breweries offering a range of styles. If you look at what Tree House offers - their menu ranges from all kinds of IPAs to lagers to pilsners to styles I’ve never heard of before. Tree House isn’t the only brewery to be mixing it up, from what I’ve seen.
The short answer is “yes”. An emphatic yes. But all you need to do is take a peek in your SoCal backyard. Modern Times closing four locations before selling off to Maui Brewing. Stone selling to Sapporo. The west coast IPA is dead. Buried. RIP. The New England IPA is going nowhere because it is so freaking flavorful and brewed at such a high level by so many great specialty craft brewers. But palate fatigue for IPAs is occurring everywhere and traditional styles are growing in popularity rapidly. The other loser in 2022 is the fruited kettle sour (not to be confused with the sour IPA). The only people drinking that sugar-fruit puree slop (devoid of hops) on the regular anymore are potheads living in mom’s basement.
Nope. Because a really good IPA is still amazing.
So you’re still into the nigh-bitter 10% triple IPAs with 4 different hops, 3 of which you’ve never heard before?