On tap at Blue Ribbon Tavern, creamy vanilla bean version of fabulous dark ale spreads dark-roasted mocha malting across molasses-sugared flaked oats. Bittersweet vanilla piquancy deepened by black chocolate influence. Milked coffee, caramel latte, cappuccino, espresso, oatmeal cookie and chocolate chip illusions play superb backup for fine dessert treat.
Tag Archives: oatmeal stout
BARLEY ISLAND BRASS KNUCKLES TAVERN-STYLE OATMEAL STOUT
“Brazen” is an advertising overstatement. Instead, this well-rounded Brit-influenced oatmeal stout maintains a likable dark-roasted mocha malting and oatmeal sugaring above its coarse toasted hop char. Black chocolate, day-old coffee, espresso and peat illusions do the job as backup.
COCOA BEACH NOT JUST SOME OATMEAL STOUT
Murkily off-the-beaten-track oats-flaked stout desiccated by sour coffee musk and ashen charcoal tarring. Shrill dark chocolate chalking inundates soy-soured cherry snip and ascending port-bourbon wining. Weird green olive pungency jilts dirty mocha finish.
BALLAST POINT SEXTANT OATMEAL STOUT
On tap at Shepherd & Knucklehead, thin one-dimensional dark ale loses initial Hershey’s Kiss black chocolate delight and settles for arid hop-charred nuttiness. Despite adding Cafe Calabria coffee to barley-flaked oats roast, lactic cocoa-powdered acridity and sooty peat reminder outdo quick java swipe. Mucky mocha murk diverts black cherry snip. Way too watery, inefficient and uninvolving.
OLD SCHOOLHOUSE HOOLIGAN STOUT
Silken milk chocolate entry juxtaposes mild soy-soured coffee burn. Malted milk ball likeness reinforced by cocoa-dried burnt caramel sweetness. Cola, hazelnut and pecan illusions deepen impact. A smidgen of anise and a dollop of bourbon smear the dark-roasted oatmeal backend.
FOUNDERS OATMEAL STOUT
On tap at Shepherd & Knucklehead, brazen full body blasts day-old coffee brashness into oats-flaked charred hop bittering. Black chocolate roast confirms abundant mocha theme and ashen nuttiness details the charcoal-crisped backend with raspy cola nut, hazelnut and walnut illusions.
ASS KISSER CHOCOLATE BOX DARK OATMEAL STOUT
Desultory oatmeal-flaked dark ale fails to properly integrate. Dessicated grain-roasted dark chocolate malting picks up blunt lactose souring as raw cocoa nibs chalking, dry Baker’s chocolate astringency and musty vanilla bean snip get foiled by acrid hop char.
EPIC 825 STATE STOUT
Unsustainable coffee roast entry, wispy dark-roasted chocolate nuttiness and fudgy cocoa snip washed-out by phenol carbolic fizz. Mildly creamed mocha froth gets soapy above wary oats-sugared spine. Inconsequential obsidian-hued brown-watered oatmeal stout.
PORT JEFF STARBOARD OATMEAL STOUT
Coarse oats-flaked charred hop bittering, oily coffee souring and ashen nuttiness scour chalky dark chocolate theme. Ancillary brown-sugared espresso, molasses, cocoa nibs and raisin illusions fade quickly.
BLUE POINT OATMEAL STOUT
On tap at Blue Point, oats-flaked toasting and smoked chocolate malting contrast hop-charred coffee roast. Molassses-glazed walnut-hazelnut-almond conflux and sour black cherry undertones fill out mocha-dried medium body. Just a tad soft stylistically.
ANDERSON VALLEY WILD TURKEY BOURBON BARREL AGED BARNEY FLATS OATMEAL STOUT
On tap at Andy’s Corner Bar, ambitious mocha stout receives mild rye-dried Wild Turkey bourbon barrel aging. Dark chocolate entry picks up fudgy coconut, vanilla, molasses, espresso and cocoa powder illusions as well as tertiary cola-walnut nuances. Sour cherry and raspberry undertones firm up the hop-charred backdrop, adding dried fruited depth. In the bottle, circa 2014, richly creamed high gravity dark ale gains velvetier smoothness, drier bourbon influence and teasing rye whiskey nip. Subtle black chocolate, day-old coffee and raw molasses undertones get scattered.
TURTLESTONE AMERICAN STOUT
Rapturous ‘hoppy oatmeal stout’ with pronounced dark-roasted coffee bittering above oats-roasted black chocolate and vanilla illusions. Dark rye breaded bottom secures dry hop charred mocha theme. More bitter than sweet.