Richly creamed, mildly frothed, rye whiskey-barreled stout drapes heavy maple syrup upon caramel-burnt black chocolate malting of 10.5% ABV nightcap. Its cascading tan head settles above a bold brown body as fudgy toffee insistence gains momentum alongside less prominent currant, black cherry and black raisin tartness beneath decadent maple molasses-sapped chocolate caking.
Curiously amalgamated omnivorously-named full body brewed with bacon and maple syrup lets fudgy chocolate-coffee creaming and molasses-smoked bacon fat integrate alongside ashen nut dryness (atop chewy caramel-burnt oats sugaring). In the midst, charred cedar seeps into the syrupy mocha richness. Cocoa-dried cola, hazelnut and espresso illusions simmer below the busy mix. Light oily hop slickness coarsens darkest regions.
Richly sweet milk stout lacquers creamy maple-sugared dark chocolate syruping atop bustling blueberry brandy bluster. Bordering on cloy, its gluey tongue-coating blueberry chocolate cake abundance gains Irish coffee splurge as well as tertiary blackberry and raspberry sugaring.
Interestingly offbeat Breakfast Stout combines smoky Vermont maple syrup with bittersweet black coffee-chocolate murk, honeyed molasses undertones and sour toffee wisp above recessive hop char, but needs creamier thickness for better resonance. May need better balance of intangible adjuncts.
In the growler, robust brown body places dark chocolate malting and black coffee overtones atop sinewy maple-sugared sweetness. Dried cocoa powdering ramps up the roasted hop-charred bitterness a tad. Dark toffee, walnut and hazelnut undertones make small cameos. On tap at Track 84, coffee-stained dark chocolate roast picks up dewy cellar earthiness and fig-dried black cherry desiccation above raw maple astringency.