On tap at the Bocktown, such a great place. The pour is just like ubiquitous pale yellow american beer. The aroma is an olfactory impact of friendly flowery smells, lovely. You know from these floral hints this is going to pack a hop wallop. Why do these hoppy brews smell so good then taste so offensive? The smell makes me think of bait in a trap. I’m almost afraid to taste this. Can’t I just sit around all day and just smell it? Why must I ruin such a great olfactory experience? Wow, flavor is as expected, why not just mow over my girlie man taste buds with one little sip? Quite hoppy, bitter, rude and obtuse. Barely any carbonation and it lacks any tingle. You cannot taste anything else in this brew except bitter hops. Grapefruit rind galore. An acrid bitterness that just does not fade. Is there alcohol in there? Who knows, there is too much grapefuit rind for me to tell. It makes me forget I am even drinking a beer. Are not hops to be a preservative in a beer? Then why use them? Go figure. We don’t ship beers for months on end around the world on unrefridgerated sail boats anymore. The finish of this brew is lasting back of the throat, uvula crying for relief, bitterness, keeps going & going & going like the energizer bunny. Gimmie a glass of Weyerbacher Old Heathen to wash this down with. I guess I’ll never get used to the hoppy bitterness that so many other rateberians love. But I must continue to taste untested territory. I hope someday I’ll finally appreciate this style. Thanks for reading my rant.