On tap at Growler & Gill, creamily fudged mahogany-hued nitro porter resounds as smoky maple-sugared buckwheat pancake battering enjoins pastry-caked cookie dough richness of sweet breakfast treat. Nitrogenation provides smooth flow for otherwise syrupy molasses-like seduction. Ancillary glazed chocolate donut, chocolate babka, cocoa nibs and vanilla illusions broaden scope even further.
On tap at Ambulance, cardamom bun-pastry spicing sweetens Columbian coffee roast of hybridized collaboration with Sweden’s Dugges. Cardamom-spiced mocha theme enhanced by chocolate mint, dried star anise, sweet orange peel, cumin and cinnamon illusions above dewy peat base.
Rich Polish Baltic Porter brings semi-sweet dark milk chocolate to caramel-burnt molasses sugaring and latent dried fruiting over maple-sapped mocha malting. At the midst, cocoa-dried chocolate resonance picks up dark-roast coffee tones to embitter ashen wood-burnt hop char as recessive prune-raisin-plum conflux and distant pumpernickel, pipe tobacco, toffee, walnut and carob flour illusions soak into the mighty mocha mass.
On tap at Ambulance, richly creamed black chocolate syrup coats anise-spiced blackberry, blueberry and boysenberry tartness while wood-seared hop char strengthens bitter end of bold mocha porter.
On tap at Growlers To Go – Duck, unique Baltic Porter utilizes dry Mexican Couchalate bark to contrast brown-sugared spicing (cumin-fennel-cardamom) and vitalize brown chocolate, milked coffee and sweet cocoa. A sweeter, spicier, creamier Baltic version.
On tap at Mohawk House, treacly black-malted bittering, hop-charred walnut sear and earthen peat soiling override black chocolate-roasted dried fruit souring.
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 381 Main, divergent Baltic Porter coats coffee-milked brown chocolate spicing with winey bourbon-burgundy tones, subtle black grape esters and whimsical coconut daubs.
On tap at Shepherd & Knucklehead – Hoboken, slight oak char affects dark-roast coffee frontage, cocoa nibs-influenced dark chocolate syruping and bitter tobacco-chawed hop resin of crisply clean-watered porter. Beneath the bittersweet mocha surface, charred walnut respite contrasts tangy black cherry, fig and blackberry spell.
On tap at Shepherd & Knucklehead – Hoboken, nutty coffee-burnt Bakers chocolate bittering overwhelms dried-fruited blackberry, black cherry and raspberry tartness and light anise spicing above crisp-watered caramel-burnt black malt base.
Calm star anise adjunct influenced by semi-sweet Baker’s chocolate scape, embittered dark cocoa powdering and subtle soy saucing. Doughy chocolate midst gains modest fig-dried dark cherry tartness and distant coffee-burnt espresso snip.