On tap at Tapastre, mocha-embellished butternut squash soup conditioned on chipotle/ guajillo pepper retains mild smokiness over Dunkel-like dark chocolate malting. Creamy butternut peppering serenades latent chestnut-acorn-pecan-cola cluster and mild espresso snip.
On tap at Growler & Gill, subtly smoked chocolate-covered cherry tartness gains dry lemon pucker to increase sour profile of half-interesting Kriek lambic/ smoked porter blend. Rhubarb-caked dark cherry sourness increases above mild peat-smoked earthiness and bitter Blackstrap molasses sinew, leaving distant raspberry piquancy in its wake.
Mildly creamed smoked molasses entry fades into black-malted dark chocolate roast of soft-watered moderate-to-medium body. Just below the surface, coffee-soured cocoa powdering picks up hop-toasted soy, burnt coconut and cacao nibs cadences.
On tap at Poor Henry’s, mild (4.5% ABV) milk-soured porter brings light-roast smoked coffee grounds to mild lactic yogurt acidity, picking up lemony espresso respite. Sour black grape and black cherry tartness gain vinous white wining over polite black pepper spicing at the charred mocha finish.
Convincing full-bodied smoked porter lets moderate chipotle pepper heat nearly consume dark-roast mocha mass. In the midst, dark chocolate syruping gains ground coffee, molasses cookie and black licorice influences as well as hazelnut-shelled charcoal bittering and mild cola nuttiness to lighten up the red pepper sweetness contrasting its mellowing smoky chipotle burn.
Advertised beechwood-smoked malts and oak-smoked wheat malts gain light peat splendor, but the real underlying force is the fudgy brown and black chocolate sweetness contrasting against the woody earth-scorched dark roast hop char. Smoked mocha molasses richness picks up wispy hickory and cherrywood sentiments as well as dried cocoa, seared walnut and burnt caramel undertones.
Sluggish, though not inconsequential, dry-bodied dark ale needs deeper peat-smoked black patent malting to prevent acrid soy-sauced hop oiling from running rampant over murkily dark-roasted chocolate nuttiness. Bittersweet cocoa-powdered molasses viscosity at midst picks up ashen walnut, cola and Brazil nut splurge.
On tap at Shepherd & Knucklehead, intriguing smoked porter offshoot adds dried orange peel tartness to heady full-bodied elixir. Expectant black chocolate payload picks up peat-smoked beechwood influence above black cherry-pureed orange peel subsidy. Coffee-stained Baker’s chocolate, dark cocoa, cacao nibs and chocolate cake illusions reinforce sturdy mocha theme.
On tap at Taphouse Grille, viable dry porter lets subtle Scottish peat smoke infiltrate dark-roasted chocolate malting. As the smokiness subsides, its mocha theme widens to include ancillary ground coffee, cocoa and cacao nibs influences. In the recess, mild vanilla bean bittering and latent cola nuttiness contrast sweet black cherry hints.
On tap at Shepherd & Knucklehead, arousing chipotle-peppered smoked porter brings the heat to peat-smoked mocha malting. Dark-roasted chocolate, leathery black coffee and mild vanilla bean sway chipotle influence until it smoothes out over dry hop spicing. Masquerading jalapeno and chili peppering saunters thru ancillary cafe latte sugaring.
On tap at Shepherd & Knucklehead, 2013 special release seems compromised by rapidly declining beechwood smoking that would’ve lent a terrific rauchbier-like wood burn to the dark and black chocolate overtones. Maple molasses thickens the oatmeal backdrop and latent black cherry tartness deepens the mocha richness.