On tap at Plank Pizza, robust porter aged on coffee beans imparts nutty java bittering to contrast molasses-spiced vanilla and chocolate sweetness. Nut-charred coffee roast gains modest cumin-paprika seasoning over time for creamily rich, yet crystalline watered, hybrid of Revolution’s Eugene Porter.
On tap at Plank Pizza, creamily rich bourbon whiskey-saddled black chocolate syruping brings serious alcohol warmth (14.8%) to molasses-sapped oats sugaring and caramel-candied sweetness. Tertiary vanilla bean, cocoa nibs, fudged brownie and red pepper illusions enhance bold mocha whiskeyed bourbon theme beneath the crowded surface.
On tap at Plank Pizza, tarry coffee overtones contrast brown chocolate, bourbon vanilla and dark rum sweetness for decadent 14.8% ABV mocha dessert. Cookie dough-sugared molasses oats create sturdy backdrop and mild black pepper burn caresses subtle earth-seared hop char. Caffeinated coffee finish seals the deal.
Sessionable kettle-soured peach moderation with plain Greek yogurt adjunct maintains lightly vinous green grape acidity and oaken vanilla resonance, staying sharp on the tongue. Delicate sweet-tart peach spritz nearly overwhelmed by lemon-limed souring at the citric-wined finish.
On tap at Morris Tap & Grill, serene bourbon molasses syruping saddles brown-sugared black cherry, raisin, date and fig opulence that seeps into vanilla-spiced toasted coconut adjunct. A fine English-styled Chicago barleywine nearing perfection.
On tap at Ambulance, silken Jameson Irish whiskey barrel aging glazes creamily bourbon-sweetened vanilla bean prominence and serene brown chocolate spicing of excellent nitrogenated stout. Smoked black malts provide modest bittering to contrast honey-smoked Jameson whiskey warmth.
On tap at Ambulance, warm bourbon licks seep into treacly dark chocolate syruping and sweetly soured cherry tartness. Frequent cherry cordial reminders embellished by raspy raspberry illusions as well as tertiary vanilla, coconut, cola and sugarplum subsidies.
On tap at The Oath, lively Belgian Pale Ale uses subtle wit yeast and honey-spiced pilsner malts to soften its juicy orange rind-embittered grapefruit tang. Mildly pungent resinous hop bittering gains floral fruited vibrancy from Magnum-Cascade-Citra combo. Zesty lemon, peach, tangerine and mandarin orange subtleties fit right in.
On tap at Biggie’s, brusque Christmastime red ale loads hop-forward ginger rooted orange peel bittering atop brown-sugared cinnamon, nutmeg, allspice and cardamom holiday seasoning, wintry Chinook hop-inspired evergreen stint and dewy pine nut snip.
Milky black chocolate creaming meets sour-milked dry cocoa swerve and caramelized “Belgian specialty malting” for off-dry Baltic-like porter. Moderate oily hop acidity, dubious vanilla-toffee conflux and murky cocoa nibs snip lean on the sour side. Nutty chicory coffee presence fades fast.
Wondrous Chicagoland flagship boasts briskly bright floral fruited rampage, gathering tangy grapefruit, pineapple, nectarine, peach and mango juiciness atop well-oiled piney hop bittering. Its tart orange-candied center gains strength as sugar-spiced crystal malting and lemon-peeled herbal notions resonate at crisply clean citrus finish. On tap at Biggie’s, sweet orange-peeled mango, pineapple and peach tropicalia contrasts lemon-embittered grapefruit rind juicing and grassy pine resin over mildly creamed crystal-malted biscuit base.
