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.
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.
On tap at Poor Henry’s, reliable dry stout matches lightly smoked mocha malting to mild charred hop bittering. Dark-roasted black chocolate, powdered cocoa and ground coffee resonate above tertiary vanilla, chicory, espresso, molasses and burnt caramel undertones.
Efficient military salutation (with dry Irish stout and Baltic porter tendencies) buries heightened 8% ABV beneath mighty mocha mass. Black patent malts bring cocoa-dried iced coffee bittering and black chocolate creaming to Chinook-hopped black tarring and white pine char without overwhelming sugared oatmeal sweetness. Sour-creamed soy milking and light bourbon latency underscore fine dark ale.