On tap at Persimmons, luxurious vanilla-doused ‘spiced herb’ porter retains rich mocha influence and bourbon molasses glaze above dark-roasted hop bittering. Beaming vanilla bean theme abruptly guarded by sugary brown chocolate and rum-soaked cacao nibs. Seriously sweet dessert treat.
On tap at Doherty’s, daring crustacean-spiced mocha peculiarities abound above unique briny lobster broth, creating bittersweet chocolate truffle ambiance and dark cocoa powdering for wafting Old World Middle East spicing. Dry ginger-spiced turmeric, curry and cumin seasoning as well as basil tea herbage outline the sweet brown chocolate finish. Another amazingly detailed, weirdly concocted and ‘off-centered’ Dogfish header.
Reliable chestnut-browned porter brings just the right amount of dark cocoa powdering to wispy dried habanero-like Guajilla peppering. Dark chocolate bittering and coffee bean uprising deepen mocha entry. Ashen nuttiness overwhelms advertised orange zest influence.
Peculiar peat-mossy root-gingered herbal earthiness funks up oats-charred cola nuttiness to ashen smoked malt bottom. Sour soy saucing, curried cayenne peppering and black grape tannins increase herbal porter’s unconventionality. Rosemary, sage and thyme make background cameos. It’s all too much. Sake drinkers may enjoy alongside blackened steak grill.