Rich chocolate fudging soaked in bourbon with chewy marshmallow creaming sweetened further by Thai banana and cinnamon roll adjuncts for decadent barrel-aged pastry stout. Swiss Miss chocolate, maple syrup, espresso martini and toffee pudding illusions plus distant raspberry, prune and raisin licks surge forth at the chocolate bourbon banana breaded finish.
Colossal pastry-like sour ale combines vanilla-laced sugar cookie sweetness and milk-sugared vanilla creaming with adjunctive orange zest and tart cranberry, picking up sea-salted lemon seed bittering, watermelon rind earthiness and mild perfume notions. Chewy marshmallow thickness ensues, but its concentrated orange juicing may interrupt confectionery distinction.
Maple-sapped burnt caramel sweetness contrasts dry black patent malting as figgy date, desiccated prune and dry burgundy illusions flutter above brown breaded base. Closer stylishly to a mocha-dried dark lager than a more robust Baltic Porter.
Superb sweetly pumpkin spiced dark ale drapes maple syrup upon abrupt cinnamon coffee-imbibed French Toast cake battering sprinkled by floury powdered sugar. Creamy vanilla influence daubs ginger, nutmeg, allspice and clove cove sidled by slight anise spicing. Exceptional confectionery breakfast treasure.
On tap at Taphouse 15, rich pastry-styled stout conditioned on peanut buttered marshmallow in a boozy (10% ABV) rye whiskey setting. Brown chocolate sweetness outdoes mild peanut buttering, sweet marshmallow swipe and faded rye sequence above honeyed Graham Cracker base.
Richly creamed Italian cookie-inspired pastry stout perfectly combines pureed raspberry, honeyed almond, cocoa and vanilla adjuncts as ancillary red grape, black cherry and blackberry illusions heighten lively dried fruitiness draping vanilla-frosted chocolate caking.
Dry Irish stout retains dark-roast coffee bittering and musky black chocolate continuance as charcoal-singed hop nuttiness and black grape must advance sharp mocha bitterness.
On tap at Taphouse 15, liquid jelly donut breakfast pastry celebrates 11th anniversary. Tart fruited sour lets salted strawberry-raspberry influence and concord grape jam spread across delicate vanilla sugaring. Needs richer vanilla-creamed jellied fruiting.
On tap at Taphouse 15, limited edition 2023 Willet Bourbon-aged stout brings subtle oaken vanilla bourbon to charcoal-mellowed whiskey tone, winey brandy-port-muscat warmth and bruised black cherry sweetness over molasses-smoked chocolate base.
On tap at Taphouse 15, ‘sweet and sour candied’ limey watermelon tartness expands atop fluffy marshmallow-sweetened wheated oats base. At the finish lemon-peeled lime souring puckers thru lactic acidity of Sweety-Tart candied Gummy Bear knockoff.
On tap at Triton, luxuriously marshmallow creamed pineapple puree zesting and ambrosia salad tropicalia expand thru puffy oats-flaked wheat zone of delightful confectionery milkshake IPA. Juicy pineapple capaciousness enjoined by lemon meringue tartness as well as ambrosial coconut-toasted mandarin orange, tangerine and clementine sweetness beckons. One of the best pineapple dessert beers!
‘Tart juice blast’ retains moderate citric-squeezed raspberry acidity, sparkling champagne fizz and candied lollipop dollop for dusky pinkish red fruited sour. Lime-salted raspberry souring then absorbs lemony green grape esters, pink grapefruit fling, bone-dry rosé scamper and wispy white wine vinegaring plus possible green bell peppering.
