Expressively full-bodied porter brings creamy vanilla enchantment to espresso-milked ground coffee bittering. But soon, roasted coffee distinction overwhelms any discernible vanilla beaning. Way below the surface, caramelized toffee sugaring smothered by Blackstrap molasses, tobacco chaw and charred walnut bittering to its recessive oats-malted base.
On tap at Massimo Restaurant – Providence, juicy tropical fruited medium body retains sharp piney hop bittering and mild herbal restraint to contrast lightly creamed crystal malting. Lemony orange zest dominates the front end, welcoming pineapple, mango, papaya and guava undertones over time.
Pleasurable saison settles softly on the tongue with spritzy lemon zest and orange-spiced lemon meringue sweetness whisked away by herbal white-peppered salting above earthy rye-oats-spelt spine. Alongside the citric surplus, green apple tartness and mild banana ripeness pervade the rustic farmhouse Belgian yeast.