Commodious soft-watered medium body combines unusual adjuncts with stylish dark-roasted black chocolate malting and peat-smoked hop char. Brewers’ black licorice adjunct creates gentle anise spicing for Blackstrap molasses, and to a lesser extent, Belgian dark rock candy sugaring, affecting caramel-burnt dark bourbon, creme brulee, milked espresso and soy milk undertones. Burnt wood chaff, black tar residue and charred nut bittering contrast creamy mocha essence.
Swiss-styled Imperial Stout (with French-wined cuvee overtones) succeeds as its soured lactic mocha essence brings forth a somewhat unique flavor profile. “A crunch of bitter chocolate or a cigar” reads the label. Leathery oaken sourness infiltrates brown chocolate spicing, mild smoked mocha malting, tepid cocoa-dried bittering and wispy vanilla creaming. Earthen black tea peppers vinous grape undertones and murky dark fruiting.
Skeptical limited edition Imperial Stout spreads roasted chocolate nuttiness atop hop-charred bittering. Smoked mocha malting, burnt coffee souring and raw molasses bittering influence walnut-hazelnut conflux and tepid black cherry snip.
Interesting medium-bodied Russian Imperial Stout hybridized with delicate bone-dry Belgian yeast given heightened 9.6% ABV. Creamy dark chocolate syruping, milk-sugared black coffee richness, cocoa-powdered Baker’s chocolate souring and wood-burnt hop char consume less prominent dark fruiting. Bruised black cherry, black grape, raspberry, prune and fig undertones create a minor skirmish until dry bourbon spell picks up steam.
Inviting full-bodied dark ale (with mildly frothed creamy head) drapes light-roasted mocha malting atop brown-sugared maple molasses sugaring. Dried cocoa overtones lead the way, followed by brown chocolate and roasted coffee whims.
On tap at Three Wise Monks, bold 17th anniversary celebrator ransacks dark-roasted black chocolate creaming and wood-charred black patent malting with volatile sooty charcoal astringency. Mild black coffee stead deepens burnt toast acridity and hop-charred nuttiness. Anise, vanilla extract, raw molasses, cocoa powder and cola nut illusions seep into the burly mix.
Sludgily rich and immensely creamy high-gravity Imperial Stout (12%abv) magnifies chewy dark chocolate syruping with glutinous anise affluence, tarry molasses sugaring and densely compact roasted barley flakes. In the midst, fudgy chocolate-caked sweetness serenades black cherry, bourbon and burgundy sentiments. At the finish, hickory-smoked mocha malting spreads across tertiary chocolate eclair, chocolate truffle, chocolate liqueur and cappuccino undertones.
Embracing a nuttier coffee affluence than Atwater’s Vanilla Java Porter, full-bodied dark ale layers caramel-burnt black patent malts, dark chocolate richness and coffee bean roast atop ashen hazelnut-walnut-cola conflux. Raw molasses bittering and dark-roasted hop char advance malleable mocha mass.
Richly embittered full body tosses raw dark-roasted chocolate sludge and dry black patent malts at heightened oats-charred Blackstrap molasses influence. Dark-roasted hops coarsen harsh tar-like chewing tobacco acridity. Black coffee, dark cocoa, anise and walnut illusions add depth to monstrously robust dark ale memorializing dumbfounded doomsday prognosticators.
Frothily creamy full-bodied winter stout spikes aggressive chocolate-spiced molasses richness and dark-roasted caramel malting with wood-smoked campfire embers. Chewy cookie dough thickness enhances anise-sweetened mocha theme. Chocolate eclair, chocolate liqueur, milk chocolate, nutty coffee, bourbon and rum undertones gain momentum.
Masterful oak-aged stout (with well-disguised 12% ABV) drapes awesome fresh-roasted Black Satin coffee bean intensity above bitterly roasted cocoa nibs and sweet vanilla-fudged dark chocolate. Subtle whiskey-barreled oak char seeps into milky espresso-cappuccino respite, wispy bourbon-rum stead and mild coconut whims. Chewy anise presence slides off the tongue. A creamy coffee-flavored chocolate milkshake alternative worthy of highest praise.
Lusty full-bodied oak-aged stout leaves heavy bourbon mark on sweet brown chocolate and cream-sugared coffee overtones. Fudgy cookie dough yeast sinew melts into dark-roasted mocha malting, acrid hop-charred bittering and back-throated peat smoke. Benevolent vanilla, coconut and cola nut illusions deepen chocolate bourbon truffle finish.
