On tap at Kitchen & Beer Bar, mischievous pastry stout conditioned on toasted coconut, almond, pecan and peanuts and draped in lightly maple syruped vanilla creaminess over brown chocolate malting perfect for dessert. Ancillary German cake, Black Forest cake, molasses cake, almond coconut cake, cherry cordial and pecan pie illusions vie for attention. Well-integrated nightcap.
On tap at Kitchen & Beer Bar, fudgy dark grade maple molasses coats marcona almond and macadamia nuttiness upfront as ascending Dominican cacao nibs richness creates creamy dark chocolate syruping engaging Fuego coffee roast. Distant cinnamon toast, gingerbread and toffee illusions add further depth. Recommended sweet tooth digestif.
On tap at Kitchen & Beer Bar, pecan pie-glazed pastry stout loads dark chocolate syrup, Madagascar vanilla creaming and maple molasses sap upon cookie dough bottom. Remote granola, toffee and anise illusions stay beneath nutty chocolate-vanilla frontage.
On tap at Taphouse 15, lovely apple-brandied Buffalo Trace bourbon and rye influence coats coffee-creamed brown chocolate contingent. Sweet candy apple glaze fortifies spicy cognac finish. Exquisite.
On tap at Growler & Gill, Central Water’s ‘most sought after’ elixir lathers sweet bourbon warmth all over oaken vanilla, brown chocolate and whiskeyed burgundy pleasantries. Brown-sugared cherry, plum and prune illusions consume creamy toffee-candied caramel midst before boozy bourbon coffee finish further enriches chocolate-coated dried fruiting.
On tap at Taphouse 15, robust Irish whiskey-aged stout with coffee-roasted dark chocolate frontage and sweet bourbon boozing (13% ABV) reaching treacly molasses oats base. Milk-sugared coffee sweetness sustains while oaken vanilla center caresses tertiary dried cherry, red plum and glazed fig illusions plus brief cinnamon spicing.
York Peppermint Patty knockoff under the guise of a lactic dry Irish stout lets its bittersweet Tahitian vanilla bean luster settle alongside green-minted dark chocolate candied sugaring – picking up latent cola, hazelnut and anise illusions and distant maple oats flaking. A wonderful chocolate mint dessert pastry liquified.
Sugary French vanilla creaming contrasts coffee-burnt dark chocolate malting as mild molasses oats underscore. In the distance, dark cherry and black grape fruiting plus mild cola nuttiness hide out.
On tap at Hoover’s Tavern, treacly Vermont maple syruping lightly coats brown sugared cinnamon stick sweetness and smoky dark chocolate bittering, picking up chocolate orange caking, salted peanut shelling, mild light-roast coffee spell and burnt caramel nip for slightly hectic mix.
On tap at Growler & Gill, dry Irish stout maintains bitterer stylistic rampage as dark chocolatey black coffee nuttiness and treacly Blackstrap molasses acridity receive wood-burnt hop char above barley-flaked unsweetened Bakers chocolate base.
Dry Irish stout retains dark-roast coffee bittering and musky black chocolate continuance as charcoal-singed hop nuttiness and black grape must advance sharp mocha bitterness.
Bitterer stout lovers will indulge this black chocolate embittered full body and its piney Centennial-Simcoe hop char. Dark-roast mocha malting picks up seared walnut and Brazil nut influence as well.
