On tap at The Helm, milk chocolatey coffee bean entry gains toasted coconut flakes lightly embittered by dark-roast hop char. Chocolate pudding skinned sweetness then dominates coffee-milked cocoa nibs splendor and nifty coconut companion as tertiary molasses cookie, cola nut, vanilla, almond and pecan illusions increase depth.
On tap at Taphouse 15, decadent porter conditioned on Ugandan and Haitian cocoa nibs and roasted hazelnuts gains brown-sugared vanilla sweetness for aggressive full-bodied blend. Creamy mocha latte continuance picks up mild dark cherry snips.
On tap at Taphouse 15, dark-roasted cocoa powdered coffee grounds and slightly viscous Blackstrap molasses-embittered hop oils reach burnt pumpernickel base. Anyone for charcoal charred black onyx cocoa?
On tap at Taphouse 15, dry mocha-bound full body brings black-malted coffee tones to dark-roast chocolate malting and nutty hop char above oats-toasted smoked wheat.
On tap at Ambulance, light-roast coffee splatters mild charred nuttiness, Baker’s chocolate dryness, raw molasses bittering and salty soy snip.
On tap at Taphouse Grille – Wayne, dry English porter retains coffee-stained dark chocolate roast infiltrated by wood-seared hop char, raw molasses bittering, mild walnut tannins and sour soy milking. At the finish, caramel-burnt mocha malting adds some contrastive sweetness.
Rich hazelnut-glazed dark chocolate creaming picks up thick molasses sapping for distant cola, walnut and fig illusions contrasting tobacco chawed dark-roast hop bittering.
On tap at Ambulance, nitrogenated cask ale version of Mudpuppy places pleasant cocoa fudging slightly above sour dried fruiting, burnt coffee tones, macadamia nuttiness and wet tobacco.
Robust espresso-milked cocoa fudging embraces caramel latte sweetness over mild tobacco-stained hop char. Ancillary toffee, Kahlua and cappuccino illusions deepen superb dessert treat.
Dry Dutch chocolate milking obtains medium roast coffee oiling, dark-roast nutty hop char and sedate almond extract sweetness.
On tap at Hoover’s Tavern, mildly creamed dry porter utilizes oats-flaked Black malt bittering and earthen Glacier hops for briskly mineral watered dry porter. Staying smooth as ice, its silken cocoa nibs gain dark chocolate and dried coffee tones, overwhelming its mild hazelnut adjunct.
On tap at Hoover’s, dark-roast black chocolate malting gains dry nutty coffee tone, raw molasses bittering and charred hop remnant for moderately creamed cocoa-nibbed full body.
