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Lakewood, Ohio here. Welcome!

Brooklyn. Everything I've had from them has been so underwhelming and disappointing that I've stopped bothering.

It's a combination of the two, though leaning way more to the realm of the zest than the hop. The hop lends a fresh flavor, the peel a sweet, oily mouthfeel and taste. EDIT: I would bet that if you double (triple? quadruple?) the cascade, and do the same with the zest, you'd have a tasty hop bomb.

Amount Item 6.00 lb White Wheat Malt (2.4 SRM) 4.00 lb Pale Malt (2 Row) US (2.0 SRM) 1.00 oz Cascade [5.50 %] (60 min) 0.50 oz Cascade [5.50 %] (30 min) 0.50 oz Cascade [5.50 %] (0 min) 2.00 oz Citrus Peel Cocktail (Boil 5.0 min)...

If you want a picture of what this beer looks like (or at least looked like for me) click here. Thanks again for a great recipe, blacklab! By the way: I added .25oz of Grains of Paradise, and it lends a nice, spicy note. It doesn't overwhelm in the slightest. It's just there, and tastes wonderful

The recipe -- HERE -- is a fantastic version of an APA. So tasty, so citrusy, and the orange peel matches perfectly with the cascade. This is destined to become one of my house beers. I'm really excited about trying it dry hopped next time.

Get one of the bottom grates for Weber Gold Kettle. It's super strong and would work pretty well, for sure.

Mars Brewing Ltd. I live on Mars Avenue, and I'm a HUGE space nerd. Like, given the choice of beer and space, I'd have to think, real, real, real hard on who would win. I like the Ltd. because it gives an English sort of feel to the name. And that's the way it was!

Is it a hop bittering or an OMGWTF?! bitter flavor?

A fruit wheat/wit/witte? Think of a seasonal fruit, and then add copious amounts to a wheat/wit/witte base. Since you mentioned raspberries, a raspberry wit would be tasty, as would a cranberry/strawberry/any other berry wit. Peach and Apricot Wit are popular, too. When you're done with it, try...

This is by no means proven, but, if I were going to make my own concentrate/extract, here's what I'd do: 1. Get a bunch of fruit and zest. You're probably looking for a gallon's worth, so, it will likely get expensive. 2. Add water and bring to a bare simmer, and turn off for 2 hours, covering...

+1. I've made a few batches of soda, and this is a good method to carbonate it. Remember too that it's a lot like beer: It will continue to condition and flavors will drop in and out, though on a more subtle basis.

I like to rub mine down with some oregano, rosemary, garlic, salt, pepper, and thyme. Then, I char the outside, yank it off the heat and let her cook until she's perfectly medium rare in the very center. Tri-tip is fantastic on a sandwich, and one of my favorite cuts of meat to run through my...

I had Great Divide's Farmhouse Saison yesterday. It's vaulted into the top 10 of my favorite beers. So crisp and clean with a bit of tart fruit throughout. It's amazing, clear, and tasty!

Mad Brewer in North Ridgeville has some decent 22s. I like their RBI IPA, and the White Storm is nothing to sneeze at. Buckeye Brewing in Lakewood/Bedford's beers are alright, if you like beers that all kinda taste similar. They have what seems to be 4 different IPAs that all taste remarkably...