Confectionery sweet stout – utilizing milk-sugared Swiss Miss hot cocoa mix – obtains fudgy milk chocolatey cookie dough sweetness escalated by bittersweet vanilla creaming (and dark cherry blip). Slight wood-burnt hop char secures cocoa vanilla influx.
On tap at Finn’s Craft Beer – Barnstable, creamy milk stout aged on cocoa nibs and vanilla beans is reminiscent of cake-like cookie sandwich, letting marshmallow-based buttercream frosting integrate with milk-sugared coffee, dark chocolate, espresso and brown-sugared molasses tones.
Candy bar-inspired pastry stout utilizes Thai banana, roasted peanut and Swiss chocolate for caramel-coated Cracker Jack entry. At the midst, honey-roasted peanut buttering sways caramelized chocolate and banana combo. Heavenly confectionery snack.
Decadent 26th anniversary barrel aged stout combines vintage bourbon-brandy barrels with Parabola and Velvet Merkin stouts. Creamy milk chocolate syruping creates classic Black Cow soda fountain frontage for dry brandied bourbon wining, gaining sarsaparilla, oaken vanilla and hazelnut coffee illusions for its chocolate pudding skin midst. At the finish, bourbonized vanilla-chocolate scheme gathers toffee-butterscotch sweetness to contrast receding dark-roast hop char.
Mildly creamed cold brewed coffee and lightly smoked cacao nibs merge for tarry molasses oats-backed milk stout. Slight black peppering and latent chicory snips contrast caramelized mocha riffs below the surface.
Decadent barrel-aged winter solstice celebrator emulates Neapolitan ice cream with its sweet vanilla-chocolate combo and passive strawberry whim. Brandied burgundy wining soaks up dark cherry coughdrop boozing and dainty wintry spicing below fudgy chocolate custard pudding skin sugaring.
Festive Christmastime-spiced Belgian-styled tripel (with hefty 9.5% ABV) knocks off “classic cookie” confection. Sharp ginger snap sweetened by rum-soaked cinnamon, nutmeg and coriander seasoning as well as candi-sugared fig, date and plum tones plus mild banana breading. Mild creamy vanilla frosting coats molasses-draped holiday spicing while earthen pine nut, minty fern and white pepper illusions further secure luxurious wintry treat (though its tripel influence seems negligible).
Complex nutty fruited gose variant brings Jordan almond glaze to concentrated dried apricot adjunct. Lactic sugaring gains ‘deep’ vanilla marshmallow creaming and cotton candied confection to counter rock-salted coriander spicing and vinous cider wining, picking up rummy sun-dried raisin, sugarplum, desiccated prune and Beaujolais grape niceties as well as steadfast Fruity Pebbles cereal reminder. Gose gone crazy!
Herbal tea-like butterfly pea flower and lightly acidic lemon juicing pace purple paled saison, picking up hibiscus, ginger, lavender, blueberry, elderberry and white wine wavers given slight white peppering over acidulated pilsner malts. At finish, candied citrus tartness spreads.
On tap at Hog Island – Orleans, limey sea-salted watermelon rind frontage given candied mango-guava tartness, subtle lemon-peeled orange rind bittering, sweet floral whims and earthen rhubarb wisp.
On tap at Seven Lakes Station, tart blue raspberry-embossed fruited sour given brisk lemon spritz and swirly white vinegaring. Bittersweet blueberry continuance gains sour-candied blueberry, gooseberry and orange dryness above acidulated wheat malts.
On tap at Finn’s Craft Beer – Barnstable, soft-toned oats flaked New England IPA retains lemon-limed grapefruit sharpness, mild currant-spiked juniper berry bittering, tart passionfruit-guava pucker and teensy tangerine tang.
