The last time I wrote about Legend, I was reporting from Barret's Seafood Restaurant in Williamsburg. This time I'm going straight to the source. To start things off, I went with the old standard, Legend Brown Ale, which according to the Legend website poll is preferred by over a third of responders. To chase that down, I ordered a pretty respectable Kabob sandwich with a side of Brown Ale sauerkraut. Believe it or not, you can actually taste the beer's influence on the kraut. I understand not everyone is a fan of boiled cabbage, but if you appreciate the German culinary influence I suggest you give it a shot.
Next up, a cask-conditioned Pale Ale: smooth, with a substantial foam head and dominated by citrus and floral hop notes. Given that this beer is made with four varieties of hops, it does demonstrate a pretty complex flavor.
And to round things out... I sampled a Smoked Chocolate Stout, and while I dig the smokey beers (something of a novelty in the States right now), I'm not too keen on drinking a whole pint of it at the end of a session. Maybe at a barbecue. I'm going for the IPA instead.
Surprisingly less hoppy than the Pale Ale, clear and golden, it's a little spicy and has the mouthfeel of a lager. I like it!