Showing more depth and sour fruiting than typical kolsch styling, green grape tannins, lemon pith bittering and moldy orange mustiness receive champagne sparkle over grainy pilsner malts. Musky hop oiled phenols, dried grassiness and slight herbage pick up cucumber watering.
Mild lemon herbage drifts into soft grassy hop astringency as wafting floral perfuming placates low musky fungi bitterness. Delicate white breaded pilsner malt base lightened further by white ricing for easygoing, sessionable, pale-cleared dry body.
On tap at Kitchen & Beer Bar, lovely marshmallow-creamed cacao nibs and salted peanut roasting create ‘Reese’s Puff Cereal’ knockoff. But it’s the Hershey’s Kiss-like milk chocolate sugaring that endures over the honeyed Graham Cracker spine of richly decadent stout. Wispy bourbon vanilla and sweet burgundy swipes try to indulge luscious chocolate dessert treasure.
On tap at Taphosue 15, mighty maple molasses syruping greets sweet milk chocolatey center and creamy vanilla auxiliary of wispily peanut-floured stout. Syrupy molasses sweetness soon gains coconut-toasted marshmallow chewiness and sugary toffee whim above honeyed Graham Cracker base. Perfect sweet-toothed molasses candy dessert.
Fine pastry stout collab with Northway Brerwing knocks off rich cinnamon babka as semi-dry cassia bark, milk chocolate and vanilla caking connect above cookie dough base. Ginger-snapped vanilla cookie, baked cinnamon streusel and black and white cookie illusions retain prominence.
On tap at Kitchen & Beer Bar, luscious ‘classic campfire treat’ plugs bourbon vanilla sweetness into fudgy melted chocolate creaminess and marshmallow-toasted Graham Cracker sugaring. Sweet-toothed creme brulee, gingerbread cookie, brown-sugared cinnamon and pancaked maple syrup auxiliary drapes pastry dough-floured mocha malting.
On tap at Taphouse 15, Tiramisu-inspired stout combines richly bittersweet espresso-dried cocoa powdering with confectionery sponge-caked powdered sugaring of Ladyfinger biscuit, gaining chocolatey cappuccino sweetness, molasses cookie sugaring, vanilla custard egging and vanilla-creamed banana pudding daub. A fine digestif.
Fulsome rum and whiskey barreled stout with coffee and cacao nibs retains rich chocolate bourbon sweetness to contrast dry burgundy and port wining. Rummy molasses continuance gains toasted coconut, glazed pecan, hazelnut paste, gingerbread, toffee and anise illusions as well as dried fruited raisin, stewed prune and dark cherry daubs plus dainty floral wisps. Complex slow sipping nightcap.
On tap at Taphouse 15. Inspired by peanut butter and fluff sandwich, dry stout lets milk sugared peanut butter and marshmallow adjuncts get swallowed up by cocoa-dried coffee and anisette tones while brief chocolate mint stint wavers.
On tap at Cloverleaf, sweetish whipped coffee creaming contrasts debittered black malt dryness as oats-honeyed Maris Otter and Vienna malting surfaces alongside molasses-caked vanilla respite.
On tap at Seven Lakes Station, dry Irish stout given smooth nitrogenated creaming and nutty buckwheat influence in flattish mineral grain setting. Gentle coffee-roasted dark chocolate bittering buttresses tidy walnut, cola nut, cashew and hazelnut whims. A tad underwhelmingly unassuming.
Despite new label, ’22 version lacks creamy coffee richness and distinctiveness of earlier winter-released predecessors. French roast coffee tones and nutty espresso splurge pile on a tad too much acidity for sharp walnut-cola sear. 2025 re-tasting gained dark roast Starbuck’s coffee boldness.
