Brisk Norwegian Kviek yeast provides clean crisping for Citra-Mosaic-Lemondrop-hopped Imperial IPA. Lemon-seeded grapefruit rind bittering and tangy orange-peeled pineapple zesting gain dry pine tones above delicate wheat breading.
Welcoming breakfast stout combines mild espresso-dried coffee roast with dark chocolatey vanilla beans, leaving chicory, rye and peppercorn illusions on its mild lemon rind rimming. At the finish, vanilla-creamed mocha resonance fades as musky citric hop astringency beckons.
Confectionery peanut buttered TastyKake variant starts with Reese’s Peanut Butter Cup essence given spongy chocolate-caked maple sapping, burnt caramel nuttiness, candied toffee sugaring and dried cherry tartness, but oily hop residue works against luxurious pastry goodness.
On tap at Kitchen & Beer Bar, rich nightcap collab with Long Island’s Nightmare traipses brown chocolate syrup and sweet vanilla above honeycombed Graham Cracker base, picking up creme brulee, caramelized hazelnut, candied toffee, toasted coconut and milked coffee illusions for “monstrous pastry stout” decadence.
Mellow barrel-aged Russian Imperial Stout (circa 2024) stays smooth as whiskeyed molasses soaks up fudgy dark cocoa onrush, dark-roast coffee spree and vanilla bean bittering. Dainty bourbon-burgundy-brandy wining leaves a trace. Tertiary bruised black cherry, German chocolate cake and Black Forest cake illusions add further sweetness.
Dry black chocolate syruping stays rigid as dark-roast hop bittering reinforces day-old coffee, dried cocoa and black malt auxiliary as well as mild hazelnut, cola and fig illusions atop brown-sugared maple oats.
Easygoing dry Irish stout rides dark chocolate bitterness into acidic black coffee tones, picking up oily nuttiness and anise spicing atop barley-roasted hop char.
Spirited oak-aged stout let smoked bourbon vanilla soak up dark chocolate syruping for oncoming brandy, port, sherry and whiskey tones. In the midst, dried cherry, stewed prune and fig illusions gather. Just not as bold or robust at the finish.
Richly creamed dark chocolate coats bittersweet vanilla beaning as well as hop-charred nuttiness and burnt wood tones of robust nightcap. Tarry mouthfeel cakes thick vanilla-chocolate residue to the tongue.
Maple-sapped burnt caramel sweetness contrasts dry black patent malting as figgy date, desiccated prune and dry burgundy illusions flutter above brown breaded base. Closer stylishly to a mocha-dried dark lager than a more robust Baltic Porter.
Dry dark lager with dark-roast barley and dark-roast chocolate and earth-scorched Noble hops given Czech lager yeast base. Beneath the surface, sharp walnut, Brazil nut and cola nut respite snags smoky rye enticement and black coffee smudge.
Merging caramelized whiskey, ESB-like peated Scotch and figgy cherry-plum tartness above brown chocolate roast. Strong dark ale (with hidden 12.5% ABV) retains dewy mocha resonance, picking up light carob, pipe tobacco and rum-dipped cigar illusions.
