Sweet bourbon whiskey entrance draped in dark chocolate syrup and oaken vanilla tannins – yet strangely averse to ballyhooed floury powder-sugared Astronaut cake design, picking up tertiary sherry, dark cherry and blackberry illusions by fudgy mocha bourbon vanilla finish.
Superb Yeti variant tosses maple syruped candied pecan into fudgy Blackstrap molasses-embittered dark chocolate creaming and luxuriant bourbon vanilla sweetness. Bittersweet cocoa nibs, medium-roast coffee, burnt caramel, caffe macchiato, hazelnut espresso and spiced toffee illusions abound – nearly dissipating glazed maple pecan adjunct of assertive nightcap.
Aged in Smith Bowman whiskey barrels, upfront peanut butter creaming sops up sweet bourbon vanilla richness and cacao-nibbed cinnamon spicing of luxurious 8th anniversary stout. Inspired by cinnamon peanut butter blossoms, fudgy mocha nuttiness gains sugar cookie, Nutter Butter cookie, Devils Food Cake and vanilla birthday cake illusions as well as bold burgundy-brandy wining and slight cherry jam, blackberry and red grape nips. A decadent whiskey-aged dessert nightcap.
“Screwball” stout lets complexities abound! Fudgy brown chocolate spicing leads the way as vanilla-creamed bourbon sweetness, marshmallow coconut toasting and muscovado-sugared almond and hazelnut pasting provide richly amplified frontage. In the distance, cinnamon chili peppering and light cumin spicing reach dark cocoa midst. Combining Mexican chocolate cake spicing with confectionery Mounds Chocolate, Almond Joy and Marshmallow Patties candy bars, luxurious Bozo satisfies sweet-tooth cravings.
Decadent calandria-fired imperial pastry stout conditioned over Thai banana and cinnamon rolls in collab with Bolero Snort. Luxurious bourbon vanilla entry given fudgy caramel chocolate glaze and sweet banana creaming for doughy cinnamon roll base. Spirited burgundy, brandy and sherry whims plus hazelnut coffee, cinnamon babka, black forest cherry dessert and mocha mousse snips embellish syrupy banana-caramelized cinnamon chocolate finish.
On tap at Taphouse 15, luxurious sweet-toothed Imperial Brown ale/ Imperial Stout mix aged in bourbon retains sweet marshmallow fluffed vanilla resonance, toasted coconut goodness and spicy brown chocolate magnitude. Sturdy bourbon vanilla influence unites with Mounds Bar-candied chocolate and coconut coalition underneath melted buttercream icing.
On tap at Taphouse 15, dry day-old coffee burnt Bakers chocolate musk seeps into leathery red-wined oaken cherry tartness and Belgian candi-sugared beet retreat. Beneath, Blackstrap molasses bittering outpaces dark chocolate powdering.
On tap at Taphouse 15, debittered black malts and charred oats embitter cocoa-nibbed Madagascar vanilla stead obscuring toasted coconut-almond recess. Dry cocoa powdered midst gains modest burgundy, tannic grape and oaken cherry penetration.
2023 Coco Baked variant utilizes yogurt-like coconut milking to envelop tarry walnut-charred earthen scorch embittered further by molasses-dried dark chocolate syruping. Mild charcoal-stained pinot noir wining and wispy dry burgundy riffs waver. Way different than sweeter Toasted Coconut & Oatmeal version.
On tap at Ambulance, despite sweet stout tag, molasses-draped Bakers chocolate embitters light coffee roast and backend earthen soiling contrasting expectant milk-sugared oats sweetening slightly fudged chocolate pudding center (and mild caramel-burnt toffee respite).
Rich dark chocolate syruping coats tarry espresso-milked coffee roast and nutty hop char over bittersweet molasses oats base. A robust mocha-drenched breakfast wakeup.
On tap at Taphouse 15, dry mocha-soured collab with Proletariat, aged on coffee then given oaken vanilla tannins to saturate raw coconut bittering contrasting toasted coconut sweetness. In the midst, red grape esters and dry burgundy wining pickup slight lemon twist tweaking charcoal-stained burnt coffee gunk and unsweetened Bakers chocolate spunk.
