On tap at Tavern On Liberty – Muhlenberg, candi-sugared Belgian ale yeast brings subtle cherry-bruised banana and clove sweetness to coffee-roasted dark chocolate impact and oats-flaked molasses malting, picking up nutty hop charred bittering at dried-fruited mocha finish.
Utilizing Speckled Ax cold-brewed coffee roast to rise above moderately hop-charred nuttiness, dark cocoa powdering and Bakers chocolate bittering (while contrasting less effective candi-sugared Belgian yeast spicing), full-bodied stout loses some resilience by flattened java finish.
On tap at Seven Lakes Station, amiable hybridized Belgian dark ale/ traditional stout allows sweet candi-sugared Belgian yeast fusion affect bittersweet cocoa nibs, fudged toffee, Bakers chocolate and barley-flaked caramel malts. Creamy dark chocolate center gains subtle coffee, walnut and hazelnut illusions as well as whimsical dried fruit spicing and slight wood-charred peat mossing. A fine chocolate dessert treat for the holidays.
On tap at Ambulance. Inspired by lemon custard-based tiramisu Italian dessert, hybridized Belgian strong ale (11.3% ABV) allows Imperial Milk Stout adjuncts to affect its overall impact. Cacao nibs, vanilla and coffee get top billing, picking up sappy molasses sinew as tart tangerine, orange, cherry and sugarplum illusions coddle decadent Armagnac-brandy warmth at the chocolate ladyfingers finish.
On tap at Shepherd & Knucklehead, rich Belgian-styled strong ale aged in bourbon barrels brings sweet brown chocolate spicing to the fore above oats-sugared molasses sentiment and dark-fruited rum spicing. Casual bourbon nip picks up sherry, burgundy and whiskey reminders while ancillary vanilla, coconut and coffee undertones deepen mighty mocha richness.
On tap at Ambulance, monastic Abbey yeast profile provides brown-sugared dark fruiting of Belgian strong ale for dark-roasted mocha malting of chocolate-enriched stout. A luxurious dry-bodied hybrid, its molasses-embittered Baker’s chocolate chalking and mild cocoa powdering override any prune, plum or fig nuances.
On tap at Doherty’s, leathery white oak-dried Cabernet Sauvignon wining, acidic brettanomyces souring and tannic white grape esters overtake mocha-spiced stout attributes. Subtle gooseberry-like blackcurrant sweetness lies beneath soft-toned white wine finish.
Aggressive ‘velvety concoction’ loads sugary Belgian-styled brown chocolate spicing atop sticky anise sweetness and lilting bourbon subtleties. Dark-roasted mocha malting picks up charred hop bittering (and chalky cocoa reminder). Light black cherry undertones find room beneath syrupy molasses sapping.
On tap at Shepherd & Knucklehead, richly creamed Belgian dark ale (part of limited edition Game of Thrones series) brings brown chocolate spicing to bitter hop-charred tarring. Molasses-sapped anise and fennel influence deepens dark-roasted mocha malting. Tertiary cocoa, coffee and cola nut illusions override subtle black-peppered dried fruiting and faded whiskey nip.
Blunt raspberry puree tartness nearly overwhelms creamy dark chocolate malting, bittersweet cocoa powdering and hop-charred chicory coffee dalliance. Black cherry, raisin and plum illusions deepen impact.
On tap at Max’s, Hawaiian-brewed Belgian Stout gets a tad musty despite assured dark-roasted chocolate opening and bittersweet coffee bean salience. Sugary Belgian yeast soaks up powdered cocoa dusting and mild espresso dalliance. Soapy vanilla-creamed hazelnut, coconut, macadamia and cola illusions never reach fruition. Mild chipotle-peppered cinnamon spicing barely registers and the mocha finish becomes watered down.
On tap at Shepherd & Knucklehead, bittersweet Belgian stout arouses green coffee beaning and cappuccino-milked creaming with sugar-spiced candi syrup. Modest bourbon barrel aging serenades loud mocha frontage. Hazelnut espresso, chalky cocoa and vanilla fortify dark chocolate interior, melting away some high end coffee tones. In deep recess, banana, cherry and plum nuances reside.