As opposed to ingredient quality and sourcing, Kichesippi placed emphasis on brewing techniques and maximizing seasonal availabilities. It was noted that "anyone can make their own brew nowadays", with some even taking to 10% ABV IPAs, a feat with minimal meaning in the words of our guide. Their aspirations were to craft a "solid amber ale" instead, since it was a variety commonly overlooked and undersold at consumer consumption settings.
Quite frankly, neither of us had been expecting much in terms of taste. Yet, the two portions not only delivered a package of sublime flavours, but crunchy satisfaction as well. Pickles, coleslaw, adorable wooden utensils, and monogrammed frisbees as plates were other quirky little touches that did not go unnoticed.