On tap at Ambulance, robust porter places dark-roast chocolate malting, black coffee bittering and chalky cocoa overtones above ashen hop-charred nuttiness as caramel-burnt cola and walnut illusions slip by.
Tag Archives: mocha porter
(LION) STEGMAIER PORTER
Happily reminiscent of Mackeson XXX Stout with its bittersweet dark-roast black chocolate malting, dry cocoa powdering, caramel-burnt toffee influence and polite creaminess. Below the mocha surface, moderate hop-charred bittering affects charred nut remnant.
ELLICOTTVILLE 1/2 BAKED PEANUT BUTTER PORTER
On tap at Shepherd & Knucklehead – Haledon, boldly indecisive full body needs deeper dark-roasted peanut butter penetration to compete with black chocolate-coffee influence and earthen hop char. Mildly creamed oats-toasted mocha continuance deprives peanut, cola and hazelnut illusions.
FINBACK 3 MINUTES TO MIDNIGHT
On tap at Ambulance, fudgy black chocolate malting gains wispy vanilla-cinnamon adjunct to contrast slight black pepper burn as well as nutty coffee remnant.
CZIG MEISTER TIRAMISU MILK PORTER
On tap at Poor Henry’s, soft-toned nitro version of tiramisu-styled ‘milk porter’ offers creamy éclair sweetness to milky chocolate mousse sedation, mild vanilla resonance and distant stone fruiting.
RIVER HORSE CHOCOLATE PORTER
Perfect chocolate milkshake re-creation brings creamy brown chocolate overtones to its dirty earthen base as mild vanilla-toffee sweetness contrasts light cocoa-beaned coffee bittering in the backdrop.
NIMBLE HILL MIDNIGHT FUGGLE ROBUST PORTER
Murkily earthen Fuggle-hopped musk relegates bittersweet dark-roast chocolate malting, chalky cocoa dryness and wary walnut sear of mild Brit porter.
CENTRAL WATERS RYE BARREL CHOCOLATE PORTER
Creamy milk chocolate richness gains sweet rye whiskey resonance to serenade ample oats-sugared cocoa, vanilla and fudge brownie ascendance. Below the surface, charred cedar chips and plastique grouting affect wispy bourbon subtleties (and a hint of sherry).
ROBINSON’S TROOPER RED ‘N’ BLACK PORTER
Iron Maiden’s Bruce Dickinson re-designed 1850’s recipe for transitional English-styled porter. Besides the stylishly expected chocolate-roasted caramel malting and nutty dried fruiting, a peat-dried dewy earthiness and molasses-draped burgundy wining gain strength. In the recess, grape-leafed black cherry, fig and date fruiting gains spicy hop tingle and sugared cola nuttiness.
TWO ROADS / EVIL TWIN PACHAMAMA PORTER
On tap at Doherty’s, interesting novelty combines light aji panca chili peppering with sweet potato and purple maize adjuncts, but curiosities get stifled by ashen black chocolate-malted cocoa powdering and sour coffee murk. Dry cola, walnut and Brazil nut illusions drift by. In canned version, dry cocoa-dried black chocolate malting gains strength against less obvious chili-peppered potato and maize influence.
ELK CREEK POE PADDY PORTER
On tap at Poor Henry’s, dark-roasted mocha malts dominate mildly creamed medium body. Black chocolate richness increases seared walnut souring, ashen wood acridity, ground coffee respite, mild molasses syruping and pureed black cherry wisp above dense charred hop bittering.
HARPOON KETTLE CUP THUNDER FOAM
Robust dry porter brings roasted poblano and ancho chili peppering to dark chocolate-bound cocoa nibs center. But peppery roast loses steam as syrupy Blackstrap molasses sapping invades briny (oyster-shelled?) mocha creaminess.
