Cocoa powdered coconut milkiness compromised by earthen peat murk as smoked maple molasses and musky dried fruiting waver above sour rye breading for underwhelming, stylishly obtuse stout.
Tag Archives: dry stout
PROCLAMATION SARAH CYNTHIA SYLVIA STOUT
Offbeat stout pleats Bakers chocolate dryness into ‘candied orange peel’ tartness and mild piney hop resin as coconut milked souring, ashen cola-walnut scant and raw molasses bittering pick up weedy residue. Introducing Centennial and Sabro hops to a murky stout undermines its mocha appeal.
BRADLEY KEG LEG STOUT
On tap at Taphouse Grille – Wayne, dry ‘hoppy session’ stout anchored by dark chocolate-bound coffee tones as espresso, tobacco chaw and seared wood provide adequate bittering for dark roast hop char. Smoked mocha finish gains slight orange peel sweetness.
GUN HILL VOID OF LIGHT FOREIGN STOUT
In a can, brewers’ pliable flagship stout takes dry black-malted cocoa bean and Bakers chocolate bittering on a frothily creamed maple molasses-sugared journey, picking up sedate hop-charred chicory coffee tones, light vanilla hazelnut sweetness, mild cola nuttiness and pureed black cherry whims.
ASHTON VELVET ELVIS
On tap at Taphouse Grille – Wayne, mild dry stout satisfies morning coffee craving. Rich espresso milking gains Blackstrap molasses-embittered dark chocolate edge over earthy grain roast.
BELHAVEN BLACK SCOTTISH STOUT – NITRO
Guinness-like canned nitro stout retains familiar nut-charred dark chocolate milking. Lightly creamed black coffee/ dark chocolate nitro flow receives slight soy-soured whey twang at blackened hop-charred mocha finish.
CLOWN SHOES THE EXORCIST DRY-HOPPED STOUT
Frothy coffee-roasted Blackstrap molasses bittering picks up tarry pine-charred hop sear to reinforce dry cocoa center contrasting less intense burnt caramel sugaring. Mild espresso, walnut, cola and tobacco chaw illusions surface latently.
NEW TRAIL MOON LIT IMPERIAL STOUT
English pale-malted dark chocolate penetration gains dark-roast hop char as mild Blackstrap molasses bittering affects dry burgundy, burnt coffee, espresso and peanut oil snips of smooth, stylishly lighter dry stout.
INDUSTRIAL ARTS STATE OF THE ART – DDH WHEAT STOUT
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.
GUN HILL VOID OF LIGHT (MAPLE BACON)
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.
GLENMERE BLACK MEADOW BOG
On tap at Growler & Gill, dry black-malted moderation (reminiscent of an Irish Stout) gathers black chocolate, freeze-dried coffee and dried cocoa tones deepened by dark-roast hop char. Just a tad acrid.
GUN HILL VOID OF LIGHT (PEANUT BUTTER)
On tap at Taphouse 15, creamy peanut-buttered Void of Light variant retains dark-roasted nutty mocha richness. Rich peanut butter setting given black coffee, cocoa and chocolate resilience to invigorate walnut-seared charred hop bittering.
