Creamy tan-headed brown-bodied porter allows bourbon-dried dark chocolate syruping to drape sweet coconut, almond and pine nut illusions contrasting light wood seared hop bittering above cocoa powdered maple oats malting. Durable nutty mocha richness picks up coniferous fern minting latently.
Inspired by brown-sugared oatmeal cookies, rich mocha-bound nightcap picks up cinnamon-toasted vanilla and nutmeg sweetness as well as chewy anise spicing to counter sharp roasted hop bite. Dark chocolate syrup drapes molasses-baked oats, cookie dough malts and recessive raisin or black cherry illusions.
On tap at City Tap – Cleveland, fine mocha nutty resilience spreads atop maple-sapped oats toasting and mild hop char. Dark chocolate, toffee, burnt caramel and cocoa illusions sweeten sassy hazelnut adjunct.
“Heavy-handed oats” bill picks up light wood char to deepen black-malted dark chocolate richness. In the midst, dark-roast coffee upends black cherry puree tartness and musky earthen residue. On tap at Taphouse Grille – Wayne, dry dark chocolate frontage gained mild nut sear over sedate maple oats base.
Subsuming cocoa-dried Bakers chocolate entry picks up creamed coffee supplement and sour nuttiness above latent earthen brown tea bittering. Dank dark-roast chocolate malting confirms bittersweet mocha finish.
On tap at Flying Saucer in St. Louis, dry English-styled porter brings nutty coffee overtones to mild molasses murk, light citric hop bittering and oats-toasted caramel malt spine.
Gripping oatmeal porter loads dark-roasted mocha malts, creamy dark cocoa powdering and fudgy cookie dough yeast atop ashen wood-smoked hop char. Baker’s chocolate, Hershey’s chocolate, light-roasted coffee, vanilla and molasses subsidies deepen heady mocha theme to its capacious oats-sugared spine.