Rich St. Patrick’s Day collaboration with Carvel Ice Cream. Fudgy milk-sugared dark chocolate syruping drapes vanilla, cocoa and coffee seduction as oily hop-charred bittering beckons. Chewy ice cream-caked Chocolate Crunchies nuttiness ensues for liquified ‘chocolate pastry.’
On tap at Poor Henry’s, lovely coconut-infused white chocolate sweetness provides rich dessert template. Brown chocolate, light-roast coffee and toffee illusions pleat mild bourbon-burgundy tones, lowering initial coconut impact.
On tap at Seven Lakes Station, fudgy imperialized milk stout promotes syrupy dark chocolate malting against hazelnut-glazed Madagascar vanilla beaning. Chalky black cocoa confirms mighty mocha mission above hop-charred molasses oatmeal base.
On tap at Growler & Gill, sweetly soured black cherry inundates dried fruited version of mocha-thick Yeti. Dark chocolate syrup seeps into hop-charred coffee bean roast, picking up bittersweet vanilla-creamed cacao nibs influence.
On tap at Hoover’s, delightful Mexican-styled stout lets dark chocolate malting gain subtle coffee and vanilla influence. Cocoa-powdered dark chocolate bittering sweetened at midst by toasted cinnamon spicing, wispy marshmallow sugaring and restricted chili pepper burn.
On tap at Poor Henry’s, richly bittersweet dark chocolate malting gains sweet cinnamon spicing above oats-sugared spine to battle back moderate ancho-guajillo chili peppering in fine fashion. Friendly bourbon vanilla reminder deepens peppery Mexican chocolate aspect.
On tap at Poor Henry’s, boldly hybridized collaboration with Jersey Shore’s Icarus brings bittersweet wildflower-honeyed cocoa powdering to mild hefeweizen yeast, leaving subtle banana sugaring upon rich stout-bound dark roast mocha malting (and latent dried fruiting).
Luxuriously milk-sugared dark roast Guatemalan coffee roast retains frothily creamed textural richness. Chewy coffee liqueur-like Kahlua sweetness gains fudgy dark chocolate influence and molasses-candied toffee tease in gelatinous manner. Beneath the surface, bitter hop-oiled walnut char counters chocolate hazelnut glaze.
Interesting year round mocha porter aged on incense-like palo santo wood loads mildly creamed dark chocolate syrup upon Madagascar vanilla bean bittering, toasted coconut sweetness, mild espresso milking and minty anise spicing. Slight burnt wood-toned chicory undercurrent laces robust mocha finish.
Sticky dark Belgian candi syrup drapes cinnamon stick-sweetened orange peel adjunct as well as whiskeyed dark cherry tartness, picking up a sharp medical kick at the viscous fruit-glazed finish. Bruised orange, Grand Marnier and tangerine liqueur illusions find meager space.
On tap at Shepherd & Knucklehead, ‘audacious’ 25th Anniversary Belgian dark ale lets honeyed date and green raisin adjuncts sweeten beside dark candi sugaring. Molasses-sapped vanilla bourbon whir and sustained brown chocolate influence outlast fig-dried berried fruiting of rich oak-aged elixir.
On tap at Growler & Gill, Mexican piñata-styled cocktail pivots pineapple-pureed toasted coconut juicing and milk-sugared vanilla creaming above sour lactic acidity like the finest hybridized hazy-yellowed New England IPA’s. Subtle grapefruit-orange tang and tart lemon-candied spurt amiably relegated by pineapple-coconut caking. Another durably original lactic NEIPA.
