David Kline

9.4

Loud pouring and viscous. Lightest brown cover thick above actively churning reddish darkness. Bran muffin, chocolate malted milk balls, a candied beef jerky note, buckwheat, banana split with chocolate syrup, root beer, bakers chocolate, bourbon candies with cherry aromatics. Kabbalist script lacing. Vanilla black bread, honey-truffle butter, burnt cane, burnt brown sugar and cinnamon, darkest chocolate covering toffee, espresso bean, licorice, allspice, cardamom and anise seed, valerian root, chicory, whole bean vanilla. — 7 years ago

David Kline

9.0

Just the right beer for South Florida; bright with the slightest alpenglow, thick cumulus suds, with aspirational lacing like angel wings. Tropical start of sweet grapefruit and diced, dried pineapple, lemon zest, gooseberry, pear, papaya and mango aromas. Zippy lime, salted lemon, kaffir lime leaves, carrot-squash purée, lemongrass and tangerine pith. There is a sweet, ripe note running the breadth of this one, feels like paradise. — 7 years ago

with Courtney

David Kline

9.3

Beautiful and rich. Aromas somewhere between Vin Jaune and Poire William with an orange-toffee, sweet grapefruit and Pineau des Charentes. Baked pear with light caramel and flambé bananas. The palate is rich, poached pear, cream soda, bourbon barrel flavors of vanilla, maple, clove and tea, — 7 years ago

with Courtney

David Kline

9.4

Treacle, blackstrap molasses, tar, dark chocolate, pipe tobacco, black raisin, medjool dates, myrrh, ganache, opium-coffee, and ginseng scented. Amorphous mouthfeel, runs from thick and round to acid-buoyed on the end of a floral stalk. Dark brown sugar without the sweet, fig, clove, allspice, a little Nuóć Mam, toffee, cinnamon, nutmeg and gingerbread. This is mouthcoating breakfast fare begging for luxardo cherries or lingonberries, spicy sausage, rye toast, and smoky paprika. Gotta give it to the civet! — 7 years ago

with Courtney

David Kline

9.2

Heavy hitter here! Lemon Madelines covered in dark caramel, cola, orange zest, aged rum, fine tobacco, vanilla, baked blood of tubers, roasted chestnuts. The palate is aggressive as a sleeping beast caught unawares. An awkward silence, impending clash, metallic taste. Ethiopian coffee-candy, burnt cinnamon roll, honey-maple babies, brown sugar, licorice extract ash, African dream tea, Fernet branca tonic. Lingering dark aftertastes. Heavy and potent as the surprised eyes of the roused beast. Lunge. — 7 years ago

David Kline

9.1

A hazy honey of an ale in antique gold with a quick cloud of beige froth, then just big bubbles popping to the tune of pond life. Veggie nose of sweet carrot, yellow squash, and white mushroom, pushing away grapefruit and lime. Sour orange, lemon marmalade and orange bread with kumquats, green mangoand quince softly padding after. Mined salts, clementine sections, beet greens and white pepper linger. This is a refreshing, versatile IPA that would love to play with your food. Mind your manners! — 7 years ago

David Kline

9.4

Noisy. Crisp and crinkle-y. Soda sounds that taper to cellophane. Ruby grapefruit-guava juice opacity and color with a nest of bubbles clinging to the sediment below. Quick flash of spitting white, then planar save for the razor bumps of isolated bubbling. Sweet apricot and nectarine entertain wild orange blossom and grapefruit bitters while peach is pickled in dark-toasted oak. Pepper, cedar, ginger, and a sprinkle of nutmeg with masking balsamic. Grippy citrus shocks electrically, initially, calming in subsequent revisits. Intense lemon, white pepper, unsweetened cranberry sourness, grapefruit pith, pickled peach-ripe kumquat combo, orange peel, lemon peel, and lime juice with the rounding influence of the oak smoothing the sharpest citrus crystals into a smooth and zesty, balanced and zippy, grand finale. Not for the faint of tart. — 7 years ago

David Kline

9.7

All the elegant nuances of the agave cactus intact, and exhibiting white pepper atop sweet cactus notes with sour pineapple, candied lemon peel, date, fig, toffee, lime, and much much more! — 7 years ago

David Kline

9.2

Blackest coffee color, no dome, no lacing. Slight gunflint, dark roast coffee, peppercorn, poppyseed, smoky papaya seed covered in sweet pulp, with baked plum aromas. Dark toast with steely-graphite, rosemary-coffee, espresso, coffee rye, camomile, dark toffee and pecan afterthought. The brilliant thing about this beer is its reluctance to lean on sweet elements, and its insistence on pulling complexity from simple elements. — 7 years ago

with Courtney

David Kline

9.1

White truffle and biscuity yeast-ness. Brioche, lemon and cooked lime, clean floral reminiscent of magnolia, but much less pungent. Immediate lemon curd, lemon zest and pith atop the aforementioned brioche, and a chalky minerality to the texture. Nice, sustained resonance of pomelo and lime. — 7 years ago

David Kline

9.1

Poached pear and brown sugar, baked apple with cloves, cinnamon, black tea, orange peel, sage, red hots, grilled corn husk, tamarind, nutmeg and yam lead you into the glass. Big rosemary-sage entry and dark caramel release the heat beast of cinnamon, cedar, ginger, stemmy pepper, lemon oil, cherry, pine resin, smoke, tobacco leaf burn, and a pleasant vanilla-Pecan finish that leaves a dry, satisfying sensation. Wild, hot rocket through the centuries to a smoldering hilltop and a fine clogging replete with déjà-vu. — 7 years ago

David Kline

9.4

Beer battered, breadcrumbed, roasted chestnuts in an adumbrated rhubarb grotto swollen with overripe tart fruit. Scents can be deceptive, however, as the palate is round, but the tartness well-integrated into the prettiest pin cushion of citrus flower; Orange, limes and pomelo, stuffed with infinite strands of Brett-specifics of ginger, nutmeg and tea leaves dusted with nano-funk. Such a sensational marriage of unexpected harmonies. I suspect the raspberries sew it all together seamlessly. — 7 years ago

David Kline

9.2

A smattering of tan spots, like Queen Anne’s lace, appear, then slip into the murk. An alar Geist remains, like a smeared mirror. Dried cherries and black currants with ripe huckleberry, dried fig,
cherry tobacco and a touch of licorice, coffee and peeled poppy. Bitter chocolate and dried bing cherries tear an astral hole of arabic in the thick spring veil of dried violets and cloves with a decidedly burnt edge to the currant. Valerian tendencies abound. Dark ghosts that scribble runes through carbon paper. — 7 years ago

David Kline

9.9

Dark brown and rusty. Smells oddly Flemish with pickled peaches and rye bread flipping into bear claw. Tastes of cream soda, and root beer, barrel notes of Saigon cinnamon, rye, brown sugar, raw chocolate, chocolate tea, and cedar that finishes sweeter and creamier with nougat-coffee. — 7 years ago

David Kline

9.1

Golden raisin, strawberries, figs, cut red apple, sweet potato, lemon-dill, oregano, smoke and an almost sweet peat smell as sherry shoulders in. Orange is the backbone, from pure squeezed, to zest, oil and pith. Toast, cedar, humidor, and nougats with roasted almond and cashew from the oak. Very smooth and sensuous mouthfeel with immediate expansion of vanilla, mocha, toffee, and finally a shimmering cinnamon with tiny sparks of heat. Secondary voices of pencil, oregano, crepe caramel, lemon peel, shaved chocolate, buffalo grass that burns into a long finish, with jalapeño-turned-peat. This is extraordinary. I know they are coopering their own barrels on site, and I think it is making a fine whisky even finer. Kudos for this magical glory. — 7 years ago

David Kline

9.5

Greatest single grain I’ve personally sampled. Rich texture, glowing nose of complex citrus, brown sugar, bay and rosemary, lemon peel, and sweet tobacco. Unctuous mouthfeel over-delivers the purest scotch imaginable. Smooth with heat returning spasmically. Sherry in full effect, and depth of whiskey paramount. — 7 years ago

David Kline

9.3

Rustic crown of beige-brown over purple brown bubble-stubble. Plummy-apricot nose exhibits pleasant cherry-vinaigrette and grape-y-orange interplay. sour bread-rye, sarsaparilla, hair removal wax, filberts and dried apricot. Sour cherries and crab apple cross fed on gunpowder. Dried, black violet petals, and blood orange with grapefruit peel, black lime, dried, oak-aged vinegar soaked cranberries rubber pencil shavings and saffron pistils. — 7 years ago

David Kline

9.3

Rusty amber flesh; sparkler top. Siesta’s over, ditch the blanket. Strong prickly pear jelly, candied jalapeño, key lime pie forever. Margarita with triple sec, smoky Mezcal, blood orange, raspberry, pixie stix, caramel, basil, deconstructed Old Fashioned, finally rounded out by vanilla. Rich rich rich. This is more cocktail than beer, but an interesting take on a Gose. — 7 years ago

with Courtney

David Kline

9.0

Key Lime Pie and Lolita? Hard slap of apple cider riding high on waves of apricot and cinnamon stick that is cheating with apple in Pickleville. Asian spices shimmer alongside. Real tart briny lime plays nice with Old Key Lime House-made pie. Bing cherry bringing the cringe from the fringes to the face cave! Sugar-olive dichotomies. The push and pull cancellations have me imagining pickled persimmon existences, dried, spiced Asian plum, banana pepper, potpourri woods, candied ginger, and bite after bite the palatal assault assuaged by lime and sugar and graham cracker. Bittersweet tang for the twang thang. — 7 years ago

David Kline

9.3

Yeasty biscuit leads the nose. Really heady baked pear, brioche, live olive, briny ocean spray, strawberry leaves, and baked plantain. Creamy texture with a dollop of lemon curd, sweet grapefruit puddles, soda bread, lime pith, tangerine skin, dried apricot mist, and a firework burst of crystalline mineral glitter worthy of the stardust that surely spawned it! Definitely a substantive style for thick fare. — 7 years ago

with Courtney