On tap at Flying Saucer in St. Louis, “festive” robust porter fused with Caffe Calabria coffee and sugared vanilla gains upfront peppermint adjunct to amplify its fudgy black chocolate malting. Like a Peppermint Pattie, its evergreen-fresh peppermint bark confection drapes the dry cocoa bean insistence and chewy mocha-enriched cookie dough spine.
On tap at Flying Saucer in St. Louis, creamily smooth stout utilizes lactose-sugared Ugandan vanilla beans to further sweeten milky black chocolate resonance as well as cocoa, marshmallow and molasses undertones in contrast to astringent hop roast.
On tap at Flying Saucer in St. Louis, soft-toned Imperial Stout utilizes cold-brewed Cafe Peru Chilchos coffee to invigorate bittersweet Baker’s chocolate, dark chocolate, cacao nibs and vanilla dalliances above its moderate earthen hop char.
On tap at Flying Saucer in St. Louis, velvety winter ale utilizes toffee-sugared malts to further sweeten syrupy black chocolate frontage as ancillary roasted coffee, burnt caramel and creamy vanilla illusions gain rich access over sturdy molasses oats spine.
On tap at Flying Saucer in St. Louis, smoothly off-dry English-styled porter contrasts dark cocoa-powdered black chocolate bittering, ashen walnut roast and acrid hop-charred astringency with sweet cookie dough malts. Latent coffee roast reinforces mocha bitterness.
On tap at Flying Saucer in St. Louis, dry English-styled porter brings nutty coffee overtones to mild molasses murk, light citric hop bittering and oats-toasted caramel malt spine.
On tap at Flying Saucer in St. Louis, creamily rich oatmeal-sugared brown ale loads black chocolate-malted affluence, nutty coffee resilience, black-breaded rye graining and burnt walnut singe into aggressive dry-roasted hop bittering.
On tap at Flying Saucer in St. Louis, ambitious rye whiskey barrel-aged tripel recasts brewers’ expressive Velvet Rooster with considerable success. Its dry whiskey alcohol warmth affects the glistening fruited bourbon sweetness, tripel-styled peppery hop spicing and light pilsner malting, finishing with an oaken vanilla veneer. Along the way, tangy cane-sugared banana daiquiri, bruised orange, pineapple, peach, tangerine and apricot illusions as well as lesser almond-coconut-pecan snips contrast vinous Lambrusco champagne esters and distant phenolic astringency.
On tap at Flying Saucer in St. Louis, attractive mahogany-bronzed English-styled barleywine integrates sweet ‘n sour blackberry adjunct with Belgian candi-sugared honey malts. With just enough blackberry splendor, its tertiary raspberry, cherry, sugarplum and fig illusions help reinforce the floral fruited frontage.
On tap at Flying Saucer in St. Louis, soft-toned American wheat ale brings yellow grapefruit tang and ancillary peach tea, lemon zest and orange marmalade illusions to grassy dry-hopped cracked wheat spine. Dank wood tones underscore durable citric-spiced finish.
Stylishly light-bodied IPA hybrid brings subtle green-peppered jalapeno heat to sweetly spiced crystal malting and zesty citrus spritz. Crisply clean glacial water lets easygoing jalapeno burn stay refreshing.
Engaging medium-bodied amber ale provides stylish toasted caramel malting, dewy hop-roasted crisping and bright floral-perfumed fruit spice, but at a heightened 8.5% ABV level. Moderate alcohol burn caresses tangy grapefruit, pineapple, orange, peach, mango and cherry illusions as well as latent chamomile tea herbage..
