Decadent bourbon-aged stout perfect for sweet-toothed crowd. Lovely hazelnut-glazed toasted coconut frontage picks up sweet bourbon vanilla licks, creamy brown chocolate seduction and caramelized coffee caress. Fudged mocha continuance gains subtle praline, macaroon and almond illusions. Recommended alongside all KBS series Founder stouts.
Iconic signature stout given fudgy Dominican cocoa richness, Madagascar vanilla sweetness and milk-sugared coffee roast as well as tertiary hazelnut, toffee, burnt caramel, star anise and cafe latte illusions. Classic full-bodied noirish decadence.
On tap at Ambulance, enhanced stout reveals cinnamon streusel, toasted coconut and Tahitian/Ecuadorian coffee bean adjuncts above richly creamed chocolate decadence. Black Forest cake, ginger molasses cookie and coconut-cinnamon-infused pudding illusions pick up dried star anise reminder underneath the bustling mocha-intensified surface.
Extremely rich, creamy and dense dessert stout perfectly balances milk-sugared Split Theory coffee, roasted peanut butter and dark cocoa, bringing luscious creme brulee, fudged chocolate, smoked molasses and caramelized vanilla to latent grape jammed cherry bruise as roasted hop char deepens. Penetrative mocha nuttiness stays resilient for confectionery perfection.
On tap at Taphouse 15, robust pancake-battered blueberry jam tossed over coffee-roasted dark chocolate richness. Wood-fired maple syruping thickens sweet vanilla-chocolate continuance as tart blueberry-raspberry-boysenberry fruiting ascends.
On tap at Taphouse 15, robust lactose-heavy stout allows creamy cookie dough fudging to penetrate milk-sugared vanilla sweetness, cacao nibs chewiness and mellow coffee splendor. Fudgy chocolate coffee brownie battering enriches the dense mocha finish.
On tap at Taphouse 15, creamily fudged cacao nibs overtures gain molasses-sapped maple syruping for cinnamon coffee expanse. Rich mocha depth contrasts dark-roast hop sear as pancake battered flouring and tart blueberry-blackberry snips advance.
On tap at Taphouse 15, decadent full-bodied stout embraces milk-sugared coffee tones, doughy chocolate cookie sugaring, dried cocoa nibs nuttiness, creamy cappuccino frothing and caramel macchiato sweetness while ancillary toasted coconut, marshmallow fluff and black cherry illusions deepen luxuriously confectionery dessert splendor.
On tap at Hoover’s Tavern, coffee crumb-caked pastry stout lobs roasted coffee at cinnamon-spiced vanilla sweetness while hop-charred smoked chocolate bittering leads bold mocha finish.
Alluring nutty mocha confection with crushed almonds and sweet cocoa nibs combining for full-bodied thrust. Creamy vanilla-daubed chocolate syrup enlivens milk-sugared coffee, brown-sugared molasses, coconut toasting, pasty hazelnut and Kahlua illusions above honeyed Graham Cracker base. Fudgy cocoa insistence outdoes boozy 10% ABV undercurrent.
On tap at Seven Lakes Station, lactose-bound cinnamon S’mores confection lets cocoa-nibbed vanilla beaning crest above fast dissolving marshmallow-sugared Graham Cracker honeying. Dark chocolate syruping and dark-roast coffee tones enrich chewy dessert fodder (with unexpected bruised black cherry tartness).
On tap at Growler & Gill, rich banana-chipped black chocolate syruping drapes coffee-stained peanut buttering to the Graham Cracker honeyed spine of rich dessert stout. Creamy Kahlua, cappuccino and macchiato illusions deepen chocolate-covered banana scheme.
