Can at home. Orange colored and alcohol looking film. Some head at first. Nose is faint spice and maple and pumpkin. Tatsss of light pie filling, some spices but quite subdued, some maple syrup more so on finish. Slick

On tap at Russell House Tavern in Cambridge. Honey gold pour. Creamy white head. Earthy malt nose hints at dank citrus. Flavor is bittersweet citrus with a toasted malt backbone. Warming alcohol in middle. Spicy hops on backend hint at resiny pine. Well done.

Pours hazy gold into a tulip. Bright white head with little retention recedes to mottle surface. Melon and lychee aromas. Soft with sweet mango, lychee and melon upfront turning to earthy, bitter pith in the lasting finish.

Pours hazy dark copper into an English pint. Off white soapy head with medium retention recedes leaving trailing spiders. Caramel and multigrain aromas. Thick with sweet candy corn and toasted multigrain upfront turning to bitter nut shells in the hot, lasting bitter earth finish.

Canned 5/25/23, drunk 6/29/23. Clear bronze. White head immediately to ring. Grass, spice, citrus, with strong floral notes and almost a dry pinot grigio like quality. Cracker and bready malts stay out of the way and its clean with low mineral. Hmmm, it's soft, rich, chewy, sweet, pretty sluggish, honestly. Pepper, floral notes, bitterness is strong with punchy hop notes of resin, unripe fruit skins. Earth, mineral, heavy pepper. Yeah...just not what I was looking for here. I want snappy yeast and crisp, deep malts with fruity, spicy, mineral-rich hops. This is somewhat the opposite of all of those. Did not finish.

Pours hazy gold into a stein. Bright white head with medium retention recedes to skim surface. Lemon and straw aromas. Soft with sweet hay, caramel and sweet citrus upfront turning to dry funky sourdough finish.

CX draught, 6/15/23. Hazy, muted purple. Small, purple tinted head to ring. Grape, lemon juice, nutty pea flowers and low malt, but no obnoxious raw lactic character. Mostly lemon juice. Dry, attenuated, some cracker and biscuit like malt keeps it from being too thin. More lemon juice and very light pea flower. Could definitely tone down the lemon but at least it's authentic instead of a mouth full of gross, fake lactic acidity.