Seductive whiskeyed chocolate entry picks up medicinal candied cherry twang as mellow oak-aged sherry, burgundy, Beaujolais and cognac influence adds to its heady robustness. In the recess, black cherry, dried fig, prune and blueberry illusions flow.
Bitter dark chocolate, chalky Bakers chocolate and Blackstrap molasses pervade slightly charred oats flaked base as mild nutty coffee oiling and scorched earth peating complete dry-bodied stout. Serve to robust English stout fans.
Fulsome spumoni ice cream knockoff tries integrating too many flavonoids as sneaky lactobacillus acidity underscores nearly cloying mishmash of purplish red gunk (with bulby bubbles). Crossing a chocolate-vanilla ice cream sandwich with a molded gelato milk sherbet, its red cherry tang, pistachio nuttiness and red grape scape thicken in fluffy marshmallow setting above sugary carafoam wheat malts.
On tap at Taphouse 15, steeped in Revolution Coffee Roasters, dry English porter retains dark-roast coffee insistence as smoked molasses and Baker’s chocolate influence the lightly charred nuttiness above its peaty earthen base.
On tap at Taphouse 15, understatedly effervescent NEIPA lacks fruity range of most stylish competition. Lemony orange and tangerine spritz stays spry but subtropic New Zealand hop influence fails to surface and wheated oat creaming falters. Mild citrus continuance picks up light herbage and minty pine needling.
On tap at Triton, green mango and guava tanginess and tart dragonfruit-passionfruit zing penetrate creamily fluffed vanilla head of piney citric-backed NEIPA.
On tap at Triton, sharp piney citrus hop spicing induced by Cascade, Centennial, Citra, Columbus, and Chinook varietal provides lightly embittered yellow grapefruit, orange rind and pineapple zesting plus ancillary peach-tangerine-mango tang above sugary pale malt surface. Slight herbal licks sneak thru mowed grass astringency beneath the surface.
On tap at Triton, zesty green mango tang and lemony grapefruit-guava-gooseberry tartness seep thru lacquered pine resilience above sugary oated wheat malts. Briskly clean tropical fun.
Easygoing beige yellow-cleared tropical fruit dry body places juicy pineapple, green mango and passionfruit tartness at the fore alongside salted lemony grapefruit zesting and distant kiwi-guava snips. But its light hop pining and passive white bread base are silenced.
On tap at Triton, luxuriously marshmallow creamed pineapple puree zesting and ambrosia salad tropicalia expand thru puffy oats-flaked wheat zone of delightful confectionery milkshake IPA. Juicy pineapple capaciousness enjoined by lemon meringue tartness as well as ambrosial coconut-toasted mandarin orange, tangerine and clementine sweetness beckons. One of the best pineapple dessert beers!
‘Tart juice blast’ retains moderate citric-squeezed raspberry acidity, sparkling champagne fizz and candied lollipop dollop for dusky pinkish red fruited sour. Lime-salted raspberry souring then absorbs lemony green grape esters, pink grapefruit fling, bone-dry rosé scamper and wispy white wine vinegaring plus possible green bell peppering.
Effervescent Paloma cocktail knockoff with zesty grapefruit juicing and sea-salted agave nectar and lime peel resonates like a nifty grapefruit Margarita. Lemon-wedged guava, passionfruit and kiwi tropicalia plus agave-cologned vodka kick add inertia to 8% ABV ‘double golden ale.’
