Passive ‘liquid Mounds Bar’ lets oatmeal raisin cookie entry get upended by tarry hop char oiliness, allowing unsweetened coconut flakes to desiccate less than creamy dark chocolate influence and scant dried fruiting.
Conditioned on Congolese coffee from Barrister Coffeehouse, its smoky dark chocolate nuttiness and dark-roast-hopped oats char secure the black peppered coffee beaning. Coffee cola, burnt coffee and maple molasses illusions persist.
On tap at Growlers To Go – Duck, silken smooth stout invites nutty dark chocolate and mild coffee roast to maple oats base. Dark-roast hops fortify mocha-chalked walnut, cola and Brazil nut jut.
On tap at Seven Lakes Station, creamily fluffed oatmeal stout leads with nutty medium-roast coffee surge caressed by oats-charred dark chocolate. Sustained mocha insistence picks up latent raw molasses bittering, walnut-shelled tannins and soily earthen gunk.
On tap at Taphouse 15, distinct Barrista Coffee House’s Rwandan java blend contrasts light-roast coffee serenade and dry espresso milking with caramelized vanilla sweetness to its bitterly oats-charred bottom.
Dry black chocolate syruping stays rigid as dark-roast hop bittering reinforces day-old coffee, dried cocoa and black malt auxiliary as well as mild hazelnut, cola and fig illusions atop brown-sugared maple oats.
Creamy tan-headed, obsidian-bodied oatmeal stout lets dryly debittered black malts scurry thru coffee-burnt espresso tones, dark chocolate bittering, ashen walnut sear and dark roast hop char – gaining slight hazelnut sweetness at nutty oats-dried coffee finish.
On tap at Casual Pint – VB, flagship dark ale stays dry as bitter molasses treacle, chalky cocoa powdering and nutty dark coffee serenade reach dark-roast hop char above oats-flaked mocha malting.
“Classic unassuming” traditional oatmeal stout lets wood-charred hop roast penetrate dark chocolate fudging that contrasts raw molasses bittering and dark-roast coffee swipe ultimately sweetened by sugared maple oats at the blackened mocha finish.
Sugary French vanilla creaming contrasts coffee-burnt dark chocolate malting as mild molasses oats underscore. In the distance, dark cherry and black grape fruiting plus mild cola nuttiness hide out.
On tap at Taphouse 15, light roast coffee and sugary vanilla reach fudgy chocolate base of 2019 oatmeal stout variant. Vanilla milkshake sway fades as nutty cocoa remnant reaches smooth maple oats bottom of veritable breakfast elixir.
Decadent Palo Santo-wooded rum and bourbon aged oatmeal stout blends rummy bourbon vanilla sugaring with bittersweet dark chocolate fudging, toasted coconut sweetness and cedar-smoked dark molasses oats. Rich cookie dough base fortifies frothily creamed coconut-caked chocolate bourbon nightcap.
