Brew Review – Dead Lizard Brewing, Jan. ’18 @deadlizardbrew

(This post is one for our Christmas in June series, which is a bunch of blog posts that I had partially written for beers that appeared over the 2017 holiday season, but never managed to publish on time. Enjoy this as insight for some of the beers that you can try at these fantastic breweries, and place the blame for its untimeliness squarely on my shoulders.)

That being said, I like Dead Lizard Brewing.

They’re that fantastic mix of just the right size of facility with just the right kind of vibe. This time, they had a ton more artwork and a ton more things to see and do than the last time I was there.

Heck, they’ve even started doing vegan food events, which I find interesting. I’m not vegan, I just like good food.

The other thing that Dead Lizard does and does quite well is making an art form out of treatments. Those treatments are noticeably headed up buy their Cream-Sic-Ale, and you can usually find at least one or two treatments of this beer on tap whenever you go.

When I went it was a Cappuccino Tiramisu Cream-Sic-Ale (Cream Ale, 6.2% ABV, 36 IBU), which is just as delicious and flavorful as it sounds. Nicely sweet, just the right amount of coffee and vanilla flavors, and being attached to a cream ale made it so much easier to drink and enjoy than having to suffer through another overly desserty stout.

Which is exactly what I did with my other beer, Gila Monster Chocolate Coffee Stout (Stout, 9.6% ABV, 49 IBU).

With this one, there is a big nose of coffee and just a good touch of cocoa on the back end. The bonus is their stouts are smooth and velvety and go down nice and easy.

Trust me, there was more on the tap list that I wanted to try, but time tables being what they are I was unfairly torn from doing more. I’m sure I will be back in the area soon, wanting to take on more of this gym of the rapidly-growing Orlando beer scene.

Drink Florida Craft,
Dave
@floridabeerblog
floridabeerblog@gmail.com

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