Sours And Hazy IPAs At A Brooklyn Taproom

The taproom opens into a high-ceilinged room where steel fermentation tanks stand behind the bar and string lights cross the space. Drafts rotate often, moving between tart fruited sours and soft, hazy IPAs poured into stemmed glasses. Check the chalkboard first, then start with a lighter sour before working toward the hoppier pours near the end of the list. Cans from recent releases line a cooler by the door for takeaway. Bar stools run the length of the counter, and the tall tables fill in as the afternoon turns toward evening on Metropolitan Avenue.