On tap at Triton – Long Beach Island, fluffy cream head rises above golden-bodied summer lager inspired by tropical dry-hopped India Pale Ale. Brisk lemony grapefruit bittering, navel orange peel tang and salty pineapple souring receive mild herbal spicing. Crushable citrus suds.
Dry maize-flaked Mexican dark lager flips peat mossy brown tea musk onto earthen truffle crisping, black peppered herbage, wispy blackcurrant tartness and light smoked beechwood remnant. Richer and more tasty than usual Mex suspects.
Lightly barley-smoked secondhand cedar char stays too subtle for murky peat dewing, musky orange oiling, and coarse hop bittering as pasty whiskey thicket spreads.
Thin, lo-cal (3.7%), puffy white-headed, gold-cleared light body collab with 2SP obtains dry sea-salted pretzel stead given sour lemon-dropped orange oiling, wet papered dough pasting, corn whiskey whims, white grape esters and cabbage musk. A slightly offbeat pilsner malted Bohemian snack.
On tap at Kitchen & Beer Bar, luxurious 10th anniversary celebrator (and flagship Imperial Stout variant) layers fudgy dark chocolate syrup atop oak-aged bourbon, whiskey and rye conflux plus nutty dried fruiting. Dry bourbon, burgundy and port wining combines with rye-spiced molasses whiskey tones as its dark-roast hop char contrasts the sweet cedar sear. At the midst, Buffalo Trace and Elijah Craig spirits get absorbed into the Black Forest cake sweetness, picking up tertiary dark cherry, candied pecan, glazed hazelnut, cinnamon and fig illusions.
Decadent pastry stout variant submerges cacao nibs, chili pepper and cinnamon stick adjuncts for rich vanilla fudging, gathering Black Forest cake, molasses cookie, cinnmaon coffee, fudged brownie, creme brulee, bruised black cherry and burgundy-port undertones. At the bold finish, chocolatey vanilla goodness usurps mild cayenne-peppered chili heat plus latent anise-nutmeg spicing.
Combining maple molasses, Saigon cinnamon and Madagascar vanilla in a creamy chocolate sauce, richly fudged full-bodied pastry stout also fits tertiary milk-sugared coffee, toffee and butterscotch illusions plus sedate bourbon, burgundy, sherry and brandy licks in the mix.
Utilizing French vanilla coffee, toasted marshmallow and toasted coconut adjuncts, richly cocoa fudged breakfast stout picks up rummy bourbon vanilla warmth. In the recess, maple syrupy pancake batter, hazelnut paste and candied almond illusions beckon for luxurious bourbon-barreled nightcap.
Syrupy vanilla bean richness and fudgy dark chocolate syruping invite cinnamon coffee sweetness to join the wintry pastry party. In the midst, sweet bourbon influence gains traction as tertiary chocolate-covered pomegranate, salty roasted peanut, plummy black cherry and whiskeyed red cherry illusions settle at cinnamon-toasted Graham Cracker bottom.
Fudgy dark chocolate syrup drapes glazed pecan-hazelnut conflux, fluffed marshmallow sugaring, caramelized cinnamon coffee riffs and Oreo cookie confection, but stays thinner than most richer S’mores pastry knockoffs.
Smooth semi-rich lactic milk stout given pleasantly mild coconut toasting lightly embittered by dark-roast hop char over mellow coffee-roasted milk chocolate base.
Chameleonic Christmastime stout splatters splurging pecan pie, toasted almond, dark-roast peanut and shaved coconut pleasantries with wintry cinnamon, peppermint, nutmeg and cardamom spicing before coffee-roasted dark chocolate fudging takes a stance alongside caramelized oats sugaring.
