Dooryard 1123 (Kegs only)
This Dooryard is based on the same two late-2009 fermentations as Dooryard 1109 — lots of Yarlington Mill and Dabinett (bittersweets), Golden Russet (fruity), and Wickson and Esopus Spitzenberg (acid). It’s a little bit off-dry, with a strong bittersweet structure, and bright acidity at the end. Smells of peach, tropics, orange peel, and honey, and tastes the same, with a little quinine-like bitterness. You can only get this one in New Hampshire.
We like it a lot, and it won’t last long. (SMW)
In kegs, only in New Hampshire:
at Salt hill Pub (Lebanon) (all drunk now)
at Ramunto’s (Lebanon)
