Happiest Hour: Kettlehouse's Imperial Hefeweizen 

Black Friday has dawned again, as much as we'd hoped it wouldn't. And we're guessing that even those crazed shoppers at Southgate are nursing the same turkey-and-wine hangovers we are. But when the Thanksgiving dose of alcohol and Tryptophan wear off, it's a good bet this town will be in dire need of a pick-me-up. Look no further...

This week: Imperial Hefeweizen, courtesy of the Kettlehouse

What you're drinking: Your average hefeweizen packs a bit of a punch, but tends to be a lighter, less alcoholic choice than your other microbrew ventures. "Chick beers, as people call them around here," says Kettlehouse assistant taproom manager J. Ryan Weingardt. Not so with this little ditty. Yes, it's light and smooth. But the Kettlehouse's latest recipe packs a serious punch: 10.5 percent, which is hard to believe considering how easily the Imperial goes down. "This is the kind of beer that'll kick your ass," Weingardt says. "You don't even notice, but you're drinking an extra pint right there."

What it tastes like: The Imperial Hefe is brewed with Goldings hops and Munich malt, but it's the lemon zest that really pleases the nostrils. Kettlehouse threw in about six ounces of the stuff during the boil, then another six ounces after. The resulting beer isn't overwhelmingly fruity like some brews; it teases your senses with a hint of something tasty instead of slapping you upside the head with flavor.

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