Tag Archives: oak-aged stout

DOGFISH HEAD WOOD-AGED MILES DAVIS BREW

Popular kiln-smoked dry stout given leathery oak-aged treatment. Raw-honeyed molasses bittering and dry bourbon-burgundy conflux determinedly influence black-malted Bakers chocolate pungency, freeze-dried coffee spunk, fungi brown tea musk and black licorice snip. Mildewed black grape esters and tarry hop char stay mellower than original ‘brew.’ A dryer version at 9% ABV.

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THE BRUERY WHITE CHOCOLATE ALE AGED IN BOURBON WITH CACAO NIBS AND VANILLA BEANS

On tap at Ambulance, “sumptuous” wheatwine dessert decadence with heady 16% ABV coalesces confectionery cocoa-buttered milk sugaring with bittersweet cacao-nibbed vanilla bean adjunct and candied brown chocolate allotment. Subtle bourbon aging adds sweet warmth to fudgy chocolate-y vanilla creaminess, picking up toasted coconut, crème brulee, marzipan, honeyed hazelnut and toasted marshmallow illusions. Luxurious full-bodied treasure.

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CENTRAL WATERS BOURBON BARREL CHERRY STOUT

On tap at Ambulance, dry black cherry souring gains tart red wine tannins and sweet bourbon drift for fruitful Imperial Stout. In the midst, sweet mocha pleasantries contrast pinot noir sentiments and delicate oaken vanilla bittering. Bourbon-draped black cherry protraction unfurls wispy raspberry, blackberry and boysenberry illusions way beneath the lightly vinous surface.

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LEELANAU ANTIDOGMA STOUT AGED IN BOURBON BARRELS

Seemingly unvaried takeoff of brewers’ Illuminati (bottle conditioned at Jolly Pumpkin) tosses wild yeast bacteria into bourbon-aged stout, creating sour-fruited raw molasses template over leathery cocoa musk. Dry whiskey waft consumes the nose as oaken cherry-vanilla tartness nearly conceals tannic red wine vinegaring and dry bourbon-burgundy whir while curdled soy milking gains lactic mocha edge.

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CENTRAL WATERS RYE BARREL STOUT

On tap at Ambulance, celestial rye barrel aged stout lets lingered bourbon sweetness elegantly coat fudgy brown chocolate spicing and creamy vanilla undercurrent. Beneath the mocha bourbon richness, dry rye tones perk up oncoming whiskey warmth. In the bottle, wood-soaked molasses rye sweetness gains bourbon-spiced dark cherry blitz, coconut toasting, marshmallow fluffing and hazelnut glaze above treacly brown bread flouring.

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EVIL TWIN AUN MAS A JESUS IMPERIAL STOUT AGED ON BRANDY

On tap at Taphouse 15, respected Imperial Stout gets silken brandy aging to coerce rich dark chocolate fudging and bittersweet Blackstrap molasses thickness. Sweet brandy influence receives delicate port, brandy and sherry licks as well as latent anise spicing. Mild wood-burnt tobacco chaw embitters cocoa-dried dark chocolate aspect. Luxurious brandied chocolate dessert.

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