Mocha-bound churro-like Mexican pastry. Brown-sugared cinnamon passivity outdone by syrupy vanilla-beaned dark chocolate creaminess draping tart raspberry-cherry souring. Chocolate-caked cinnamon toasting gains mildly milk-sugared coffee tone over molasses-sapped Graham Cracker spine.
On tap at Seven Lakes Station, silken lactose stout douses cold brew coffee atop bittersweet dark chocolate. Creamy milk-sugared medium roast coffee tone holds firm.
Fulsomely frothed flesh-tone headed lactose stout retains rich dessert luster. Milk-sugared Ghirardelli cacao powdering penetrates creamy vanilla-beaned hazelnut glaze and syrupy black chocolate thicket as whiskeyed coffee tones saddle bourbon anisette comeuppance. A tremendous Italian mochaccino alternative.
On tap at Taphouse 15, thickly tan-headed mahogany body brings filmy dark chocolate and creamy vanilla to the rich surface alongside sweet cinnamon spicing. Bittersweet cocoa powdered midst picks up black cherry-bruised muscat grape, bourbon and burgundy sideswipes to enhance mocha-bound dessert treat.
Profound milk-sugared coffee sweetness guards maple syrupy vanilla beaning and sharp cinnamon spicing upfront. Creamy vanilla coffee continuance picks up fudged toffee, mint chocolate, candied nut, maple molasses and butterscotch subtleties for robust breakfast bluster.
Understated amber-cleared ‘white porter’ (a traditional Mardi Gras treat) places vanilla-spiced subtleties alongside delicate orange peel sweetness and mellow cocoa-nibbed pecan toasting, but fizzy phenol astringency brings unwanted alkalinity to upset its maple syrupy pancake battering. Almost dupes a brown-sugared, cinnamon-spiced Sticky Buns or Churro snack.
Endlessly rich Campfire S’mores banana split dessert is sticky full-bodied milk stout. Creamy dark chocolate syrup drapes marshmallow-toasted sweetness above honeyed Graham Cracker spine. Rich chocolate banana split knockoff thickens by versatile finish, picking up bruised black cherry, glazed hazelnut, toasted cocoa nibs and bourbon vanilla respites.
On tap at Taphouse 15. “Inspired by Tropicana breakfast juice,” viscous tropical Smoothie retains heavily creamed banana-pureed strawberry tartness and sugary marshmallow pizzazz in rich milk-sugared lactose setting. Pulpy orange juicing increase sharp bittering as yogurt-soured lemon, cherry and pineapple nuances crawl beneath the chewy banana/strawberry surface.
Heavily wheated Berliner Weiss-styled cereal breakfast conditioned on salted strawberries and acai berry gets abruptly sweetened by milk-sugared marshmallow and vanilla-daubed toasted coconut above mild cucumber-watered celery earthiness. Ascending strawberry rhubarb tartness caresses ancillary orange-juiced pineapple, mango and guava tropicalia at the busily fruited woodruff syrup finish.
On tap at Seven Lakes Station, mellow beige-cleared lightweight bends peculiar cologne muskiness into zesty citrus perfuming and salted white-pepper spicing, picking up Laffy Taffy tartness above sweet-riced spelt base. Slightly offbeat curiosity.
On tap at Kitchen & Beer Bar, tart purple-hazed offshoot lets muskily sour boysenberry, black raspberry and plum pureeing linger manneredly alongside sweet grape jamming contrasting oaken cherry salting. Awesomely designed.
On tap at Seven Lakes Station, vinous mixed-culture golden sour ale spontaneously foudre-aged with sharp cider gains musky oaken white wine leathering. Puckering green grape esters and tart crabapple frolic heighten bitterly acidic nature.