Elegant small batch winter 2024 bourbon aged stout drapes dark chocolate syrup upon oaken cherry tartness seeping into molasses-sapped gingerbread sweetness and chewy marshmallow confection. Dry bourbon base picks up raisin, acai berry, blueberry and blackberry snips.
Richly creamed bourbon-aged stout (2024) allows dark chocolate, medium-roast coffee and vanilla to sturdily combine forces. Below the mocha bourbon coffee surface, candied hazelnut, chewy marshmallow and caramelized pecan remnants further sweeten bold wintry nightcap.
Laidback citrus bittering reaches salted guava, green mango and white grape tartness and mild peachy pineapple-tangerine-mango tang (utilizing Citra, Vic Secret and Amarillo hops). Sunny lemon zesting keeps brightening yellow grapefruit-peeled orange rind bitterness as light rummy vodka burn pivots towards coniferous pine resin atop creamily vanilla-daubed oated wheat base.
Dry Chinook hop oiling brings dank pine resin to yellow grapefruit bittering, navel orange peel sweetness and candied spiciness above delicate oats base.
Brisk Norwegian Kviek yeast provides clean crisping for Citra-Mosaic-Lemondrop-hopped Imperial IPA. Lemon-seeded grapefruit rind bittering and tangy orange-peeled pineapple zesting gain dry pine tones above delicate wheat breading.
Welcoming breakfast stout combines mild espresso-dried coffee roast with dark chocolatey vanilla beans, leaving chicory, rye and peppercorn illusions on its mild lemon rind rimming. At the finish, vanilla-creamed mocha resonance fades as musky citric hop astringency beckons.
Confectionery peanut buttered TastyKake variant starts with Reese’s Peanut Butter Cup essence given spongy chocolate-caked maple sapping, burnt caramel nuttiness, candied toffee sugaring and dried cherry tartness, but oily hop residue works against luxurious pastry goodness.
On tap at Kitchen & Beer Bar, rich nightcap collab with Long Island’s Nightmare traipses brown chocolate syrup and sweet vanilla above honeycombed Graham Cracker base, picking up creme brulee, caramelized hazelnut, candied toffee, toasted coconut and milked coffee illusions for “monstrous pastry stout” decadence.
Mellow barrel-aged Russian Imperial Stout (circa 2024) stays smooth as whiskeyed molasses soaks up fudgy dark cocoa onrush, dark-roast coffee spree and vanilla bean bittering. Dainty bourbon-burgundy-brandy wining leaves a trace. Tertiary bruised black cherry, German chocolate cake and Black Forest cake illusions add further sweetness.
Dry black chocolate syruping stays rigid as dark-roast hop bittering reinforces day-old coffee, dried cocoa and black malt auxiliary as well as mild hazelnut, cola and fig illusions atop brown-sugared maple oats.
Easygoing dry Irish stout rides dark chocolate bitterness into acidic black coffee tones, picking up oily nuttiness and anise spicing atop barley-roasted hop char.
Spirited oak-aged stout let smoked bourbon vanilla soak up dark chocolate syruping for oncoming brandy, port, sherry and whiskey tones. In the midst, dried cherry, stewed prune and fig illusions gather. Just not as bold or robust at the finish.
