On tap at Tapastre, luxuriously complex pastry stout regales buttery dark rum sugaring for toffee-spiced dark chocolate creaming, cocoa-buttered hazelnut molasses sweetness and toasted coconut reserve. Chocolate hazelnut-candied insistence gains ancillary black cherry-pureed burgundy, raisin and fig illusions to contrast latent walnut-charred hop bittering and recessive oaken vanilla tannins. Richly creamed mocha rum cake finish sustains intensity.
On tap at Growler & Gill, creamily confectionary pastry stout coalesces marshmallow, coffee, vanilla and peanut butter for luxuriously bold concoction. Vanilla-sugared marshmallow sweetness segues to peanut buttered ice coffee syruping, leaving ancillary toasted coconut, bourbon chocolate, cappuccino, black cherry puree and cinnamon illusions to deepen its intense design.
On tap at Growler & Gill, decadent nitrogenated stout brings creamed coffee and vanilla adjuncts to White Russian cocktail knockoff. Creamy coffee-liqueured vodka cleansing and cocoa-buttered white chocolate milk sugaring comfortably combined as tertiary creme brulee, toasted coconut, spiced hazelnut and macadamia illusions flutter.
On tap at Taphouse 15, Cocoa Pebbles knockoff brings dry dark chocolate roast to blackened molasses oats and mild floral-perfumed hop char for interestingly offbeat wheat-toasted breakfast stout.
On tap at River Of Beer, creamy ‘pumpkin spice latte’ knockoff starts off with bitterer-than-sweet dark chocolate roast dominating pumpkin pureed autumnal seasoning. Dried ginger minting outgains cinnamon-nutmeg-clove spicing and charred nuttiness above maple oats spine. Slightly off-centered peculiarity.
On tap at Tapastre, splendid autumnal takeoff on original Kalashnikov RIS conditioned on coffee and vanilla beans acclimated brown-sugared pumpkin spicing with wildflower-honeyed toffee, pecan and coconut sweetness. Dark chocolate roast seeps into smoky nut-charred coffee bittering and light vanilla creaming as well as its piquant nutmeg-cinnamon-allspice banter.
On tap at Tapastre, mocha-embellished butternut squash soup conditioned on chipotle/ guajillo pepper retains mild smokiness over Dunkel-like dark chocolate malting. Creamy butternut peppering serenades latent chestnut-acorn-pecan-cola cluster and mild espresso snip.
On tap at Beef Trust, updated NEIPA not as creamily resilient as original 2019 version. Sharper tropical fruiting promotes lemony orange-peeled grapefruit zesting above mild milk-sugared vanilla creaming and minor marshmallow sweetness, gaining waxy sour-edged lacquering over time.
On tap at Beef Trust, engaging milkshake IPA conditioned on vanilla shows off a multitude of flavors. Tropical fruit juicing gains milk-sugared whipped cream thrust for vanilla-doused marshmallow ambrosia sweetness contrasting yogurt-soured grapefruit, guava and gooseberry illusions as well as mildly pined hop resin. Oncoming juicy fruit gumminess promotes candied orange, peach, pineapple and mango illusions above oats-flaked barley malt base for wholly enjoyable dessert treat.
On tap at Tapastre, soft-tongued mango tang gains tart lemony grapefruit-guava-pineapple souring to contrast floral-perfumed peach sweetness above heavily oated vanilla-sugared base. Sharp citric hop bittering somewhat abates juicy mango surface with no negatives.
On tap at Beef Trust, juicily vibrant ‘fruit-jammed’ Creamsicle lets lactic milk-sugared vanilla sweetness, sour yogurt tartness and waxy crayon plasticity combine alongside lingering grapefruit-peeled orange rind bittering to engage sedate apricot-peach conflux in uncompromising fashion. Creamsicle pleasantry gains ambrosia salad illusions, spritzy citrus zesting, tangy pineapple rush and tropical mango-guava snips.
On tap at Taphouse 15, lactic marshmallow creamed ‘dessert forward’ New England-styled Imperial IPA contrasts vanilla-sugared tropical fruiting against sour yogurt milking with promising results. Ambrosia-like grapefruit, red grape, mandarin orange, pineapple, passionfruit and cherry rally takes on zesty lemon meringue tartness above reluctant acidulated pale malting.