On tap at Kitchen & Beer Bar, mischievous pastry stout conditioned on toasted coconut, almond, pecan and peanuts and draped in lightly maple syruped vanilla creaminess over brown chocolate malting perfect for dessert. Ancillary German cake, Black Forest cake, molasses cake, almond coconut cake, cherry cordial and pecan pie illusions vie for attention. Well-integrated nightcap.
On tap at Kitchen & Beer Bar, fudgy dark grade maple molasses coats marcona almond and macadamia nuttiness upfront as ascending Dominican cacao nibs richness creates creamy dark chocolate syruping engaging Fuego coffee roast. Distant cinnamon toast, gingerbread and toffee illusions add further depth. Recommended sweet tooth digestif.
On tap at Kitchen & Beer Bar, pecan pie-glazed pastry stout loads dark chocolate syrup, Madagascar vanilla creaming and maple molasses sap upon cookie dough bottom. Remote granola, toffee and anise illusions stay beneath nutty chocolate-vanilla frontage.
York Peppermint Patty knockoff under the guise of a lactic dry Irish stout lets its bittersweet Tahitian vanilla bean luster settle alongside green-minted dark chocolate candied sugaring – picking up latent cola, hazelnut and anise illusions and distant maple oats flaking. A wonderful chocolate mint dessert pastry liquified.
Heavily viscous dark chocolate creaming reaches fudgy froth as vanilla-beaned espresso nuttiness, Blackstrap molasses bittering and hop-charred dark-roast barley contrast nutty Mud Pie confection. Beneath the thick surface, trickled anise, burgundy and spiced toffee illusions underscore the syrupy cacao finish.
Luxuriously rich milk stout with cascading brown head settling to a healthy mocha froth. Three vanilla bean variants add luscious sweetness and vanilla extract bittering to fudgy chocolate insistence above treacly wheat-honeyed molasses oats. Entrenched vanilla creaming soon gains chocolate bourbon cake, hazelnut coffee, French vanilla cappuccino and frosty buttercream illusions.
Fudgy maple syrup drapes creamed coffee and vanilla sweetness to brown chocolate base of decadent sweet-toothed dessert nightcap.
On tap at Taphouse 15, protruding dark malts impart powdered chocolate, light-roast coffee and espresso illusions as oaken vanilla dries out light nut char contrasting burnt caramel sweetness of slightly bitterer straightforward stout from Holland.
On tap at Seven Lakes Station, advertised French press coffee, flourless chocolate cake, figgy pudding and chocolate-covered raisin illusions unite above maple molasses oatmeal base. Silken milk chocolate continuance gains mellow vanilla, coffee, nougat and hazelnut snips.
Superb Yeti variant tosses maple syruped candied pecan into fudgy Blackstrap molasses-embittered dark chocolate creaming and luxuriant bourbon vanilla sweetness. Bittersweet cocoa nibs, medium-roast coffee, burnt caramel, caffe macchiato, hazelnut espresso and spiced toffee illusions abound – nearly dissipating glazed maple pecan adjunct of assertive nightcap.
“Screwball” stout lets complexities abound! Fudgy brown chocolate spicing leads the way as vanilla-creamed bourbon sweetness, marshmallow coconut toasting and muscovado-sugared almond and hazelnut pasting provide richly amplified frontage. In the distance, cinnamon chili peppering and light cumin spicing reach dark cocoa midst. Combining Mexican chocolate cake spicing with confectionery Mounds Chocolate, Almond Joy and Marshmallow Patties candy bars, luxurious Bozo satisfies sweet-tooth cravings.
Decadent calandria-fired imperial pastry stout conditioned over Thai banana and cinnamon rolls in collab with Bolero Snort. Luxurious bourbon vanilla entry given fudgy caramel chocolate glaze and sweet banana creaming for doughy cinnamon roll base. Spirited burgundy, brandy and sherry whims plus hazelnut coffee, cinnamon babka, black forest cherry dessert and mocha mousse snips embellish syrupy banana-caramelized cinnamon chocolate finish.
