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Modern Times Centaur Gardens

The best beers we tasted this week
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Beer

DRAFT’s editors taste dozens of new beers each week. These were our five favorites.

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@DRAFTMAG on Instagram

Add this word to your delicious beverages vocabulary: melomel. It's mead made with fruit, and the six here--infused with cherries, apricots, mangos and more--are just a small sample of the rainbow of flavors out there. Want to know more? Check out the link in our profile.
We have to admit, this is the first time a brewery has shipped us beer inside an old military rations box. But it was an appropriate choice: @warhorsebrewing's BARIS (it stands for Big Ass Russian Imperial Stout) is as filling as bourbon-aged stouts get. Aged in barrels for a year and released for the brewery's first anniversary, the beer slathers chocolate and caramel sauce atop raisin bread, then chases it all with a shot of earthy espresso. At 14% ABV, alcohol burn should hit you like a claymore, but both the whiskey flavor and its boozy heat are surprisingly mild.
Faster than Kid Quick and heavier than King Hippo, @noblealeworks and @fieldworkbrewingco's Punch-Out double IPA pops the nose with aromas of juiced blood orange, onion root and wheat grass, then follows up with jabs of cookie dough and ginger. Crushed wheat thins and pineapple push your palate against the ropes before a grapefruit uppercut knocks it to the mat; you might as well be Glass Joe against a beer like this.
No matter if you're pledged to House Stark, Lannister or Targaryen, @breweryommegang's newest #gameofthrones ale has you covered. Brewed with honey, the golden Belgian brew melds orange blossom honey, dandelion, lavender, pear, strawberry, almond skin and sugar cookies so well it seems they were welded together with dragon fire.
America the Brewtiful.
Ice cream? Good. Beer? Good. Ice cream made with beer? GOOOOOD. That's why tonight we're skipping dinner and going straight for these @jenisicecreams made with @stonebrewingco Mocha IPA, @rightbeecider apple cider and @yazoobrew Sue. Cold pints, indeed.
Black garlic, a version of the vegetable made by heating whole bulbs over the course of several weeks until they turn a lovely shade of onyx, is many things: sweet, pungent, earthy, almost truffle-like. What it's not: subtle. But in Chef’s Choice No. 1, @3magbrewing managed to skillfully balance the garlic's intense flavor with vanilla beans and notes of sweet chocolate, toffee, dried cherries and toasted rye bread. Our compliments to the chef.
Ever tried Kvass? A centuries-old beer style with Slavik origins, it’s traditionally low-ABV, acidic and made with rye bread or flour. @steelstringbrew and @fontaflorabrew went the bread route with their version, throwing in rye sourdough loaves as well as grapefruit, fennel and pine needles for a flavor like vinegar-dipped pumpernickel.

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