Chameleonic dry export stout (with creamily tan head frothing above rich mahogany body) lets hickory-smoked bacon, country ham and maple syrup adjuncts pick up lovely peat-seared cedar char and dark-roast hop oiling to relegate black chocolate malting. In the recess, hickory-smoked cured meat frontage transforms to unlikely black cherry pureed tartness.
On tap at Ambulance, vinous sherry and dry bourbon barrel aging underwhelmingly affect soy-sauced dark chocolate bittering. Sour plum-wined pinot tones buttress acidic black grape murk. Stylistically off-center mocha-deranged sour stout.
On tap at Seven Lakes Station, dark roast freeze-dried coffee entry embitters black cocoa-chocolate malting, tarry hop char and mild cola nuttiness. Serve to dry stout lovers.
Smoothly creamed Baker’s chocolate dryness gains light roast coffee tone and espresso bean snip over mild hop char. Light molasses sugaring contrasts scorched earthiness below the surface.
On tap at Growler & Gill, dry cocoa-powdered dark chocolate frontage retains black-malted bittering, mild coffee roast and nutty respite.
On tap at Shepherd & Knucklehead, ‘divergent’ stout fermented with Italian red wine yeast happily marries dark ale mocha tendencies to tart grape tannins, oaken bourbon whims and black cherry snips. At the finish, dry cocoa, bittersweet chocolate and molasses oats take charge, leaving dark-fruited aspect to linger behind.
Uncommon ‘foreign stout’ utilizes Omega, saison and witbier yeast for sour-fruited base bottoming spicy dark chocolate fudging, kilned black patent malt bittering and lactic Blackstrap molasses acridity. Tertiary vanilla, anise and cola nut illusions stay back alongside prune-stewed black cherry sedation.
Though lacking advertised pineapple tropicalia and coconut influence, superseding dark-roasted black chocolate persistence will please dark ale (or Black IPA) lovers. Undermined citric-pined Mosaic and Galaxy hop bittering picks up charred pine astringency below black-malted chocolate, coffee and cocoa pungency.
On tap at Broadway Dive, dry peat-smoked stout delivers dark-roasted chocolate malts to wood-burnt hop char. Ashen nuttiness, black coffee bittering, cacao nibs dalliance and smoldered charcoal singe increase full-on mocha template.