On tap at Taphouse 15, fabulous variation on renowned year-round Speedway Stout features rich Madagascar vanilla beans, bittersweet Brazilian cocoa nibs and locally roasted Colombian coffee for highly caffeinated sedation. At finish, dark-roasted mocha magnificence rides above nutty earthen bottom.
Luxuriously detailed oak-aged stout brings richly creamed black chocolate syruping to mighty sweet bourbon vanilla overtures, gaining an intense anise-spiced tongue coating by the molasses-smoked mocha finish. Ancillary black cherry, burgundy grape, toasted coconut and caramel latte illusions deepen resolve.
On tap at Growler & Gill, lovely collaboration with Norwegian brewer, Lervig, inspired by a “super-tasty” chocolate martini cocktail, interlocks scintillating brown chocolate creaming with bourbon vanilla sweetness, picking up creme brulee richness. Subsidiary dried cherry, toasted coconut, chalky cocoa and sugared spices gain traction.
On tap at City Tap – Cleveland, rich whiskey-bent Imperial Stout spreads subtle barrel-aged Traverse City bourbon sweetness across milky brown chocolate fudging, dark-roast coffee beaning, vanilla-spiced creaming, dark cocoa leaning and cola nut preening. Luxurious.
On tap at Plank Pizza, mighty dark-roast Jittery Joe’s coffee bittering and cocoa-dried black chocolate residue pick up tart Montmorency cherry juicing atop hop-charred molasses oats base.
On tap at Shepherd & Knucklehead – Haledon, silken mocha splendor and latent dried fruiting pick up curried sugar spicing. Brown chocolate, ground coffee and dark cocoa overtones further sweetened by mild vanilla creaming. In the distance, bourbon, black grape and plum wine illusions awaken. Picture courtesy of mybeerbuzz.com
On tap at Ambulance, smoothly penetrable stout (despite heady 11% ABV) offers dry Blackstrap molasses adjunct to brown chocolate, anisette and cocoa tones above moderate barley-flaked oats spine.
On tap at Poor Henry’s, creamy ‘mole sauce-inspired’ Imperial Stout brings mild heat to vanilla-beaned cacao nibs and fudgy dark chocolate. Ancho chilis and chipotle peppers softly influence mighty mocha molasses overhaul as sweet cinnamon-cumin-curry spicing reinforces smoky Mexican peppering.
Brewed and bottled at Michigan’s Dark Horse, richly creamed stout aged in bourbon-barreled maple syrup proves to be another worthy Jesus descendant. Brown-sugared maple syrup usurps brown chocolate liqueur, fudged brownie, vanilla bean, coconut, marshmallow, blackberry and dark cherry sweetness over oak-charred smoked cedar . At the syrupy bourbon chocolate finish, lovely sherry-brandy wining, tingly anise spicing and raw molasses bittering increase complexity of robust dessert treat.
Beginning with a heavy black coffee influence, astoundingly thick and chewy full body (with well-hidden 10.5% ABV) gains moderated cinnamon, almond and cocoa nibs adjuncts draped by viscous black chocolate syrup. Arguably bettering the original Imperial Biscotti Break (and brewed in conjunction with fellow South Carolinians Westbrook), luxuriously rich variant takes time developing a true almond or cinnamon biscotti flavor as wispy habanero peppering contrasts sharp sugar spicing below the chocolate fudge-caked dessert midst. Bittersweet vanilla-beaned dark cocoa and sticky anise goo thicken the massive mocha plot while tertiary black grape, black cherry and fig illusions add complexity to splendid dessert treat.
On tap at Poor Henry’s, delightfully decadent ‘candy bar in a bottle’ blends Rogue’s Hazelnut Brown Nectar with its Chocolate Stout. Up-front chocolate brownie fudging allows toffee, crème brulee, Tootsie Roll, cacao nibs and vanilla illusions to sweeten its lingering dark-roast hazelnut core while light hop charred peanut shelling adds contrasting bitterness. Pleasant caramel-burnt chocolate truffle finish will please any bittersweet-toothed dessert freak.
On tap at Growler & Gill, richly creamed chocolate spicing picks up milk-sugared vanilla sweetness to contrast less profound cocoa-dried espresso bittering and unsweetened Baker’s chocolate powdering.