Chewy cinnamon-sticked brown chocolate malting gains gooey cumin-gingered anise spicing and coconut-toasted marshmallow sweetness above brown-sugared molasses oats for inspiringly rounded dessert stout. Burgundy chocolate cake, Black Forest cake and vanilla bean cake illusions abound!
Fudgy milk-sugared cocoa nibs lead the way for chocolate-milked goodie that drinks like a dessert-bound stout instead of a nebulous brown ale. But its nut-charred nuttiness and misplaced dried fruiting may burden, instead of complement, its sweet mocha surface.
On tap at Poor Henry’s, boldly hybridized collaboration with Jersey Shore’s Icarus brings bittersweet wildflower-honeyed cocoa powdering to mild hefeweizen yeast, leaving subtle banana sugaring upon rich stout-bound dark roast mocha malting (and latent dried fruiting).
Luxuriously milk-sugared dark roast Guatemalan coffee roast retains frothily creamed textural richness. Chewy coffee liqueur-like Kahlua sweetness gains fudgy dark chocolate influence and molasses-candied toffee tease in gelatinous manner. Beneath the surface, bitter hop-oiled walnut char counters chocolate hazelnut glaze.
On tap at Poor Henry’s, Tavalon’s subtle chai tea influence guides peppery-spiced black chocolate syruping above silken oats-flaked spine. Milk-sugared mocha malting sweetened by cinnamon, cumin and cayenne piquancy, overwhelming latent green tea bittering of fine herbal-spiced stout hybrid.
On tap at Beef Trust, treasured milk-sugared hot cocoa indulgence gains Madagascar vanilla, marshmallow, dark chocolate and molasses adjuncts spiked by coniferous spruce tip needling above dewy peat earthiness. Mild dried cherry, cinnamon and fig notions caress the sweet-milked mocha intrigue in the backend.
On tap at Beef Trust, sharp IPA fruiting nearly undermines piquant Madagascar vanilla beaning and kiwi-like dragonfruit subtlety of bold pinkish amber hybrid. Lemony orange-peeled grapefruit, pineapple and peach tang gains crisply bitter edge (and latent herbal smidge) to contrast lightly creamed vanilla sugaring that fades at the juicy citrus finish. In the can, milk-sugared vanilla creaming absorbs yogurt-soured dragonfruit-passionfruit adjuncts uniting snappy grapefruit-orange rind bittering and tart juniper-nipped red currant zip. Halfway thru, marshmallow sweetness digs in, picking up strawberry rhubarb, peach, mango, guava and kiwi snips.
On tap at Plank Pizza, lightly fluffed hazy golden amber “ice cream milkshake” gains lightly embittered grapefruit rind and orange pith juicing. Creamy vanilla sugaring holds ground against piney juniper snatch. Like a Creamsickle, its vanilla-glazed orange sweetness really stands out while tertiary peach, pineapple, tangerine and mango fruiting dabs oats-sugared malting. In the can, Orange Creamsickle succulence, milk-sugared vanilla sweetness and marshmallow goodness contrast yogurt-soured lemon meringue tartness.
On tap at Plank Pizza, “luscious” milk stout submits honeyed Graham Cracker, marshmallow and cocoa influence to rich Madagascar vanilla, roasted cocoa nibs and cinnamon adjuncts for bustlingly complex dessert treat. Brown chocolate syrup drapes lively cinnamon-sticked cumin, anise and hazelnut coffee undertones. Richly creamed heavenly mocha delight.
On tap at Plank Pizza, updated Imperial Stout aged on cocoa nibs and Madagascar vanilla utilizes creamy white chocolate to advance milk-sugared coffee sweetness. Dark cocoa syruping drapes peppery cinnamon-cumin-paprika spicing, black cherry tartness and cookie dough yeast on the lowdown.
Askew dry-hopped IPA with peach and Tavalon oolong tea (and bright hazy golden hue) retains a busy mix that takes time to fully unfold. Sharp IPA fruiting brings yellow grapefruit-seeded orange peel bittering to earthen black tea influence and mild peach tones. Floral-tinged sage, bay leaf and parsley herbage lightly integrates with brisk citric hop profusion above gentle rice-flaked white wheat backbone.
Initial rauchbier-like peat-kilned smokiness gains brown-sugared pineapple adjunct and honeyed amber graining. Grilled pineapple tartness picks up orange-candied red apple, red grape and tangerine tang that subverts its peaty wood-burnt bog. An offbeat hybridized peculiarity.
