On tap at Ambulance, bold collaboration with Manhattan’s Randolph Beer (and Brooklyn clam shack, Cape House) gives oyster-shelled salinity a deeply embittered black-malted dark chocolate, medium-roast coffee ruggedness and charred nuttiness above its oats-flaked raw molasses bottom. Serve to robust bitter-tongued stout lovers.
On tap at Plank Pizza, bittersweet black-malted cocoa nibs influence gains dry oyster-shelled salinity and mild brown chocolate spicing. Briny cocoa continuance affects ancillary espresso, walnut and earthen peat illusions.
Treacly dark-roasted black chocolate syruping, day-old coffee bittering and nutty remnant pick up briny oyster-shelled sinew above sugary oats-flaked bed. Creamy mocha continuance gains peat-smoked charcoal singe to contrast mild black cherry and blackberry illusions.
Despite all its smug ‘Bad Mother’ braggadocio, even-keeled medium-bodied oyster stout stays stylistically reserved. Briny oyster-shelled adjunct creates creamy bed for roasted brown chocolate and burnt caramel malts. Molasses-sugared oats pick up oak-smoked tangent in the distance.
On tap at Ambulance, 2015 version of oyster stout (originally made for John Dory Oyster Bar) brings thrusting black patent malt roast to briny oyster-shelled creaming, mild charcoal-hopped bittering and seared earth bottom. Dark chocolate, dried cocoa and black coffee illusions overrun mild black cherry tartness at capacious mocha finish.
Despite dropping roasted bull testicles into the mash tun, creamily rich stout retains lovely dark and brown chocolate sweetness. Fudgy chocolate-kissed Nestles Quik cocoa powdering deepened by chocolate mousse caking and oily anise spicing to contrast ashen nuttiness. Tertiary espresso coffee, black cherry and hazelnut undertones fade away. Forget about the advertised bovine nuts, this one’s way closer in taste to malt balls.
Enjoyable dry Irish Stout brings unanticipated dark floral peculiarity and spicy perfumed backend to soft soy-sauced dark chocolate creaming. Subtle oyster-shelled brininess affects baking chocolate powdering, blackened grain minerality and bittersweet cocoa beaning. Light cola, hazelnut and macadamia nuttiness hangs in the balance.
On tap at Copper Mine, adamant coffee bean roast and resilient cocoa-powdered dark chocolate backup engage briny salt-watered oyster shelling. Ashen nuttiness reinforces rich mocha frontage but only the slightest dried fruiting emerges.
Ambitious dry stout provides salty oyster-shelled brining to immediate coffee bean roast and lactic cocoa-powdered dark chocolate follow-up. Bittersweet vanilla seeding casually strolls across nutty java efficacy and soft wood-scorched hop char. Tertiary pine tar, charcoal and chewing tobacco undertones simmer beneath creamy mochaccino-espresso dalliance. Initial coffee thrust peters out a tad, but mocha-bound medium-full body stays soothingly robust. On tap at Triton, local Rappahannock oysters brought creamy sedation to medium-roast coffee overtones, dry-hopped cola nuttiness, dark chocolate bittering, dark cherry hints and light Kahlua snips of updated 2016 version.
Smooth coffee bean entry receives creamy chocolate-milked sweetness contrasting charcoal-tarred bittering. Briny oyster-salted sea-watered sinew elevates peat-malted hop-charred barley roast, reinforcing subsidiary cocoa-powdered vanilla, walnut and hazelnut illusions. Mild Baker’s chocolate, mochaccino, and espresso nuances dance across dry mocha finish as latent Scotch-burgundy boozing caresses robust ink black ruffian.