Excellent milk chocolate dessert confection. Richly caramel creamed cocoa syruping usurps fudgy toffee-vanilla conflux and wispy hop char to its lactic oats spine. Milk Duds surface grazed by chocolate pudding, Black Forest cake, maple molasses, sugared coffee and sweet burgundy illusions.
On tap at Shepherd & Knucklehead – Haledon, sumptuous caramel macchiato-aligned porter picks up richly creamed mocha molasses sweetness and slight cedar-charred hop roast. Burnt caramel sauce drapes sticky toffee-candied sugaring and less prominent dark cocoa-chocolate bittering. A hint of vanilla beckons at the caramel latte finish.
Oily hop resin drips off earthy wood-seared walnut char as coffee-roasted dark chocolate bittering surges. Mild cola, hazelnut and Brazil nut illusions deepen nutty aspect to complement its caramel-burnt mocha aspect.
On tap at Ambulance, dry dark chocolate and drier cocoa powdering gain oily hop-charred nuttiness in medium-bodied dark ale setting. Wispy raw molasses bittering seeps into coffee-burnt mocha midst to contrast less enthralled almond-pecan-chestnut sweetness . Bitterer robust stout fans unite.
On tap at Ambulance, dark-roast peanut buttering buttresses dry cacao nibs influence and hop-oiled coffee snarl. Black chocolate, burnt walnut and Brazil nut illusions seep thru rich peanut-buttered mocha façade.
On tap at Growler & Gill, velvety porter offers dark chocolate and bitter cocoa to dry earthen nut char and smoked peat dinge with reliable results.
On tap at Andy’s Corner Bar, dark chocolate syruping drapes caramel-burnt nuttiness, casual coffee-cocoa confluence and soy-sauced earthen hop char. Semi-sweet, halfway rich and quite velvety.
On tap at Seven Lakes Station, dry black-malted dark chocolate bittering gains light roast coffee influence and charred walnut tinge to contrast less prominent brown-sugared oats and wispy toffee sweetness. Serve to Baltic porter fanatics as well as Irish stout lovers.
Richly creamed chocolate peanut butter porter gets infused with espresso beans. Dark-roast coffee tones pick up smoky cocoa, black chocolate and vanilla hints while hazelnut, macadamia and cola nuttiness reinforce peanut-buttered hop oiling above soily earthiness. By the finish, its milky espresso sentiment clears the way.
Mild dark-roast chocolate milking gains smooth coffee tones above blackened hop char for fine dry porter. In the distance, dark cocoa bittering counters caramel-burnt toffee sweetness.
On tap at Triton – Long Beach Island, milky dark chocolate syrup rides above cocoa nibs, vanilla and walnut illusions while mild hop char provides underscored bitterness. Crisply clean mineral water flow lightens the blackened mocha finish.
Frothily foamed creaminess of diluted milk porter gets spongy as lactic soft-tongued toffee fudging and mildly embittered dry chocolate nearly snuffed out by musty peat soiling. Impermanent black chocolate, cocoa, cola, fig mold and anise swipes need more resonance.