On tap at Hoover’s, fudgy cocoa richness, dark chocolate roast and mild hop-charred coffee bittering ride above molasses oats base. Boldly embittered dark chocolate finish gains black patent malt thrust.
On tap at Taphouse 15, fudgy ‘vanilla shake’ with sweet bourbon blitz spreads mighty brown chocolate creaminess across Beer Geeked French-press coffee tones. Mocha-glazed bourbon vanilla piquancy gains latent marshmallow, coconut, anise and toffee licks atop the molasses oatmeal base for lusciously decadent dessert.
On tap at Growler & Gill, silken cocoa nibs infusion faces off against lightly creamed milked coffee tones and black-malted dark chocolate fudging above molasses oats base. As subtly fluffed on the tongue as many nitrogenated stouts.
Indelible English-styled oatmeal stout stays dryer than most American competitors, letting oats-flaked molasses chocolate malting leave bitter Bakers chocolate, dark-roast coffee and dark cocoa tones upon its wood-burnt hop char in a pleasant crystalline water setting. On the Randall Pressure System infused with roasted coffee beans, its rich mocha intensity picks up lovely espresso serenity to deepen the black chocolate resonance.
Creamily rich English-styled oatmeal stout lets assertive milked coffee frontage gain dark cocoa pleasantry above maple molasses oats. Dark-roast coffee ground prominence subsides midway, leaving mellower java-related cappuccino, espresso and caramel latte tones to dovetail sedate hop-charred bittering.
Briny oyster-shelled texture adds creamy resilience to black-malted dark chocolate and dried cocoa thrust. Tarry Blackstrap molasses bittering and ashen nuttiness deepen salty mocha template to its mild maple oatmeal spine.
On tap at Andy’s Corner Bar, fantastic bourbon-barrled oatmeal stout soothingly coalesces residual wood flavoring from Elijah Craig, Four Roses, Pappy Van Winkle, Woodford Reserve and Buffalo Trace spirits. Dark chocolate syrup drapes anise-spiced rum sugaring and brandy-soaked dried fruiting above molasses-sapped oats. Dried-fruited dark cherry, sugarplum and fig illusions deepen friendly cocoa-milked whiskeyed bourbon complexion.
On tap at Mohawk House, peculiar black pepper-heated dark chocolate syruping guides cinnamon-spiced brown sugaring and creamy toffee tones. Tertiary black cherry puree licks pop up at the peppery hot cocoa finish.
On tap at Eli Cannon’s, well executed oatmeal stout relies on sweet-milked coffee serenity to soothe its mild hop-charred nuttiness. Espresso, dark chocolate and cacao nibs illusions increase smooth java theme.