Doable ‘Mexican Hot Chocolate Imperial Stout’ intricately plies gingerbread-cinnamon spicing to cocoa nibs, vanilla bean, dark chocolate, sarsaparilla, licorice root, and most strikingly, chili peppered heat. Lactic acidity tempers peppery spicing.
BOLERO SNORT CALF-ACCINO
Momentous espresso-cappuccino rush embittered by coffee bean roast then sweetened by sugary maple molasses mellifluence. Chocolate latte, vanilla and mochaccino illusions contrast tar-like residue. Despite paltry 5% alcohol volume, heavy gravity deepens robust nature of fine porter aged on espresso beans.
NASHOBA VALLEY BLACKBERRY ALE
Some may quibble, but 2011-bottled version of soapy fruit ale lacked proper blackberry-soured flavoring, coarsening to a phenol citric harshness worsened by carbolic aridity and sulfuric sways. Tart grape, dried fig and vermouth illusions come crashing down haphazardly. Like many lighter fruit beers, its unpredictable nature is cautionary. Drab stuff.
(ALLTECH) KENTUCKY BOURBON BARREL ALE
Delicately intricate bourbon-aged strong ale stays soft, fizzy and mildly creamed on the tongue. Almondine, cream soda, oaken vanilla, glazed toffee and butternut squash illusions sidle toasted almond ascension. Subtle bourbon whiskey theme just a tad more striking than similarly styled Innis & Gunn Oak Aged Scottish Ale. Only downside: minor diacetyl aridity briefly outpaces Scotch sweetness. In a can, lilting bourbon sweetness contrasts dry whiskey stead as subtle toasted coconut, praline and pecan illusions file in behind.
BOLERO SNORT LONGHOP I.P.A.
Assertive amber-hazed India Pale Ale contrasts sharp piney grapefruit-peeled bittering against tangy pineapple, tangerine, peach and apple medley over dry bark base. Peppery juniper bite increases bitterness above sugary malt fruiting. Hopheads unite!
BOLERO SNORT SECRET AGENT STOUT
Nifty pepper-spiced stout makes for solid and approachable adjunct ale. Aged on cocoa nibs and ancho chile peppers, its hot-spiced regalia amiably complements the salient cocoa-dried black chocolate stream. Never profoundly offbeat or weirdly obtuse, this subtly chili-peppered mocha-bound elixir pairs well with spicy southwestern cuisine.
FOUNDERS BACKWOODS BASTARD ALE
Affluent bourbon whiskey theme of oak-aged wee heavy Scotch ale brings creamy 10% alcohol warmth to ancillary rum-spiced cognac, raisin-pureed fruitcake and red cherry illusions. Molasses-sapped maple syrup, oaken vanilla, crème brulee, marshmallow and butternut niceties abound, rounding out sweet bourbon fervor. Mighty dessert nightcap bourbon-barreled for hearty sippers.
DOS EQUIS SPECIAL LAGER
Decent straw-cleared moderate body brings sunny lemondrop-candied briskness to corn-husked white breaded base. Fizzy carbolic pep ups the frisky spicing, but some metallic acridity seeps in. Betters just about all mediocre Latin American lagers.
BEER WORKS FENWAY AMERICAN PALE ALE
Uniformly balanced Bostonian gains sharp citric affluence above woody spice-hopped dryness to cereal-grained toasted almond spine. Piney grapefruit-soured rasp overrides ancillary floral dalliance and distant celery tinge, but minor phenol astringency lowers backend appeal.
FOUNDERS CERISE
Illustrious cherry fermented ale perfect for fruity frolickers. Sweet cherry pie tartness and sugary cherry soda fizzing contrast soured cherry lambic pucker. Beneath affable cherrystone motif, lemon-juiced cranberry, strawberry, and raspberry rasp settles alongside bubbly pink champagne effervescence (with a hint of ginger). Works well as a stimulating aperitif or a luxurious digestif.
RJ ROCKERS SON OF A PEACH WHEAT ALE
Strong natural peach frontage invites peach liqueur, peach pie and peach tea illusions over spice-hopped honeyed wheat spine. Syrupy peach creaminess contrasted by light blueberry bittering, but minor diacetyl buttering and cloying aspect stuff apricot-soured red licorice stint. Serve as sweet digestif in lieu of Peach Melba.
NASHOBA VALLEY IMPERIAL STOUT
Fulsome tar-like hop-charred bittering supercedes stylishly traditional caramel-burnt dark chocolate creaminess. Viscous molasses-smoked pine char, oily black coffee residue, and heavy anise goo further embitter sludgy oats-dried backend.
