On tap at Hoovers Tavern, lightly creamed peanut buttering fades into milk-sugared dark chocolate syrup in disjointed mix. Novel peanut butter frontage given wobbly vanilla chocolate residue as wispy burgundy, brandy and black grape illusions gravitate above misplaced honeyed Graham Cracker base.
On tap at Backyard Ale House – Scranton, fudgy bourbonized chocolate birthday cake lets dark chocolate syrup drape buttery coconut, almond and hazelnut incentive as honeyed Graham Cracker sweetens thick mocha nuttiness and creamy vanilla reminder.
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 Taphouse 15, lactic autumnal chocolate milk stout variant layers subtle vanilla cheesecake creaminess atop cocoa-nibbed Graham Cracker base that’s sprinkled with brown-sugared cinnamon, cumin, nutmeg and clove spicing then given glazed pecan coating. Overly assertive abundance of big flavors battling for position.
On tap at Backyard Ale House – Scranton, nitro version places lightly creamed medium-roast coffee stead next to espresso nuttiness, debittered black malts, bittersweet vanilla beaning and soy milkiness.
On tap at Seven Lakes Station, stylishly robust Czech-styled dark lager matches coffee-burnt brown breading with mild cocoa powdering as herbal Saaz hops provide slight earthen mustiness.
On tap at Plank Pizza, bitterly black-malted dark cocoa and dark-roast coffee reinforced by dark roast hop char given mild blackcurrant, black grape and figgy fruiting. One for the bitterer mocha lovers.
On tap at Plank Pizza, caramelized Maris Otter malt sweetness, dewy tea-like brown malt mossing and leafy hop astringency combine for festive English-styled autumnal delight underscored by lightly creamed chocolate roast.
On tap at Plank Pizza, locally acclaimed dark lager retains debittered black malting and nutty dark-roast hop char, picking up dry coffee-stained espresso tones and tarry residue.
On guest tap at Last Minute Brewing, mild beechwood-smoked cured meat setting brings out distant salami, bacon and pastrami brining above powdered cocoa malting. In the can, creamy cocoa froth lathers peaty beechwood smoked cured meat spicing. A little too mild for rauchbier perfection – but getting close.
Superb off-dry Irish Red Ale (from Kilkenny) retains thickly creamed head as toasted amber graining enriches nutty cocoa powdering, dewy peat mossing and latent red-orange fruiting, picking up mild peppery hop pungency in robustly well-balanced fashion.
Tart raspberry spritz picks up vinous green grape esters, sedate cranberry-boysenberry conflux, mild green apple bittering and salted pineapple-guava whims. Lemony sour-candied raspberry pucker persists.
