I dunno. Maybe it’s me, but anything heavier than a lager doesn’t seem to go with Chinese food for me... which is a shame because this beer was pretty good. Just didn’t go well with dinner.
Tart, very tart. Gummy in the back of the throat. Faint melon that grew stronger over time, especially after a sip of the Black House. My memory of this out of the bottle was fonder, but this was still decent.
Not like a gin & tonic at all, other than there being some lime present, but actually pretty good. Salty gose finish almost brings a margarita to mind, but there's very little booze character present to nail the idea - either gin or tequila.
After the Southern Tier the first sip was mouth-puckeringly sour, but that mellowed out over time. There's a nice watermelony fragrance, which also comes out in the flavor after that first hit of sour. Medium-strong salt afterwards. It's bracing, but quite nice.
Thin stout with a light bourbon presence. Leaves no tackiness which is nice but doesn't have some more of the malt or bourbon characteristics that could be there instead.
This is PIE BEER. Is there anything better? No. It has all the good spices and squash-ness of a pumpkin pie but without being too sweet or too over-spiced. I can't taste a single artificial flavor in there (so if there are any, AVBC are a crafty lot). Also, my bottlecap says "the best part of waking up is Boont Amber in your cup." Ha. Bahl hornin' indeed.
This smelled really promising. The bourbon worked well in the flavor and was not as fiery as I would have expected with Wild Turkey. The overall flavor, though, was thinnish, unpleasantly sour, and the carbonation quite flat.