On tap at Meddlesome Moth, part of St. Arnold’s recommended Bishops Barrel Series, luscious bourbon-aged barleywine (#10) drapes generous whiskeyed cognac sweetness with compact brown-sugared dried fruiting. Black cherry-bruised date, fig and plum tones adorn caramelized bourbon chocolate midst and molasses-candied finish.
Tantalizing coffee-forward full body allows mild ancho chili pepper heat to contrast dark chocolate, bourbon vanilla, molasses and anise luster. Roasted coffee richness never relents as pureed black cherry and blackberry illusions add depth to complex elixir.
Creamily rich milk chocolate foundation gains bourbon vanilla and fudged brownie sweetness for busy dessert treat. Milk chocolate center gathers crème brulee, chocolate liqueur, molasses, toffee, cocoa and toasted coconut illusions as well as lightly soured dried fruiting to contrast cedar-burnt hop char.
On tap at Taverna Rossa, dewy brown chocolate spicing and honeyed pale malts gain a musty fungi tinge for lactic golden stout. Milked chocolate honey glaze mellows above brown-sugared wheat breading. Just a tad fatigued by the finish.
On tap at Brass Tap, stable milk stout brewed with lactose-sugared vanilla gains immediate coffee-beaned black and brown chocolate influence as well as soy-sauced umami splurge. Mild molasses-smoked cocoa, caramel, coconut and almond milk undertones flutter.
On tap at Brass Tap, softly creamed milk-soured mocha theme gains soy-sauced snip for silken nitro-like acidulated stout. Musky cocoa-dried dark chocolate and black coffee bittering plus mild hop char undone by soapy finish a tad.
Delightful banana-clove sweetness, brown-sugared toffee tingle and subtle raisin snip greet the tongue. Sharp hop spicing increases dewy peat resonance below the surface.
Rich porter infused with vanilla beans gains moderate coffee roast, milk chocolate creaming and hot cocoa reminder. Fine mocha vanilla blend.
On tap at Brass Tap, black-malted rye breading gains dark chocolate, dry cocoa and roasted coffee tones. Earthen peat dankness, warming whiskey wisp and teensy charcoal singe seep into dry chocolate rye finish.
On tap at Brass Tap, rich milk-sugared coffee entry and moderate cocoa nibs follow-up sit atop mild charcoal tarring. Dry espresso tones and nutty reminder subtly embitter fuzzy java warmth.
On tap at Brass Tap, dry Baltic Porter leaves charcoal-stained chocolate and cocoa souring upon black grape esters and earthen minerality. Soy-sauced black cherry, prune and fig illusions waver below.
On tap at Brass Tap, creamy milk-sugared coffee tones and sweet vanilla adjunct pace approachable breakfast-styled blonde ale. Bittersweet vanilla-coffee cadre then consumes mild Graham Cracker-like wheat malts as well as crème brulee, almond and pecan snips.
