Delightful cream stout with Dark Street Roasting coffee and vanilla beans fortified by dark-roasted hop char. Sweet molasses-sapped milk chocolate center contrasts dried cocoa bittering just beneath hazelnut coffee continuance as moderate vanilla beaning thickens.
Solid medium-bodied stout offers black chocolate fudging, light-roast coffee richness and mild molasses sap to toasted barley-flaked spine. Below the cocoa-dried dark chocolate surface, de-husked malts add dewy peat earthiness to neutralize mild tar-like bittering.
On tap at Poor Henry’s, ‘creamy egg nog’ stout discretely plies milk-sugared eggnog influence to vanilla-sweetened black chocolate malting, picking up lively cinnamon-cumin-curry spicing and distant cola nuttiness along the way. Well-done Christmastime dessert.
On tap at Cooper’s Seafood, wayward ‘chocolate strawberry cream stout’ defers black-malted dark chocolate stylization and wavering strawberry adjunct for unexpected wood-dried earthen dankness (and Band-Aid-like astringency) at the molasses-smoked mocha finish. Too much goin’ on for inconclusive dark ale.
On tap at Doherty’s, creamy hazelnut coffee richness picks up maple molasses-smoked curried cumin spicing, heavenly brown chocolate sedation and vanilla-sugared creme brulee sweetness. In the recess, cappuccino, burnt marshmallow, walnut and pecan illusions flutter.
On tap at Amazing Grapes, easygoing dessert treat knocks off sweet orange-peeled vanilla creamsicle while retaining dark-roasted chocolate and coffee affluence. Beneath mocha-daubed citric vanilla sugaring, mild flaked coconut toasting embraces fig-spiced black cherry, blackberry and boysenberry illusions.
Rich moderation succeeds at combining tuberous vegetal adjunct with dark-roasted brown chocolate malts. Milk-sugared sweet potato auxiliary reinforces deep chocolate roast and sour coffee niche over ashen hop char. Sweet potato pie vestige drifts by as mild cola, hazelnut and walnut undertones pick up light molasses creaming at dark cocoa finish.
On tap at Ambulance, smooth cask version of frothy full body benefits greatly from toned-down dark-roasted mocha malting and soft-focus charred hop singe. Delicately creamed black chocolate, burnt caramel, dark cocoa and espresso illusions elegantly flutter above molasses-sweetened black cherry, blackberry and boysenberry undertones.
Thin “Southern stout” needs deeper sweet potato penetration for lactic milk-sugared dark chocolate malting. Wood-charred nuttiness, raw molasses bittering, Baker’s chocolate chalking, candied yam hesitance and dark-roasted ground coffee snip lose out to ashen chicory acridity. Sour-creamed mocha finish dissolves quickly.
Reliable dark chocolate creaming and molasses-sapped cookie dough sinew anchor full-bodied mocha dessert treat. Chocolate truffle, chocolate cake, dark toffee and vanilla sweetness contrasts moderated oats-charred hop bittering. Butternut, pecan and praline nuttiness stays far below.
Baffling full-bodied cream stout never fully defined. Oily hop-charred bittering ransacks dark-roasted brown chocolate sweetness and lactic milk sugaring. Muddled stove-burnt coffee, Baker’s chocolate, cocoa powder, bruised black cherry, bourbon and anise undertones never penetrate the dirty mocha surface.
Frothy jet-black cream stout with scattered bronze lace merges slick chocolate-milked sweetness with vanilla hazelnut coffee romp as hop-toasted charred oats thicken molasses-tarred resolve. Slight astringency blocks resinous raisin-prune subsidy and wispy cherry tartness. Mild black chocolate finish picks up ethereal creaminess. 2017 re-tasting: Creamy dairy-free full body offers ten specialty malts to create caramel-burnt chocolate syruping, maple molasses sugaring and vanilla-spiced nuttiness above ashen dark-roast hop bittering.