Despite dropping roasted bull testicles into the mash tun, creamily rich stout retains lovely dark and brown chocolate sweetness. Fudgy chocolate-kissed Nestles Quik cocoa powdering deepened by chocolate mousse caking and oily anise spicing to contrast ashen nuttiness. Tertiary espresso coffee, black cherry and hazelnut undertones fade away. Forget about the advertised bovine nuts, this one’s way closer in taste to malt balls.
Richly creamed Easter-seasoned mocha dessert similar to Mackeson Triple XXX Stout’s rich caramel-burnt toffee theme, only less effective. Still, its milky dark-roasted brown chocolate sweetness is infectious and the cocoa-powdered espresso coffee backend effective. Moreover, an inviting pine-sapped molasses thickness and mild vanilla sugaring secure the full-bodied pleasantry. However, oily resin hop gunk, trifling raisin souring and buttery soy saucing seem out of place.
Dramatic ink black-hued full body brings busily creamy chocolate-covered blueberry dessert profile to the fore. Dark-roasted chocolate richness and nutty coffee roast pick up wood-burnt Blackstrap molasses thickness. Smoked bourbon, dry burgundy and pinot noir wining glaze the mocha finish. An amazing plethora of robust flavors get pushed forward without getting mushy.
Ambiguous fruited stout lacks creamy dark chocolate malting and advertised (black or red) cherry tartness. Instead, minor astringency affects barren oats-charred mocha roast as well as coffee-stained cacao nibs niche.
Heavenly sweet stout brings rich chocolate truffle theme to nutty toffee center, grazed cocoa beaning and mild coffee-dried niche. Utilizing Munson’s creamy milk chocolate as an effectual adjunct, fine dessert treat picks up crème brulee, vanilla ice cream, caramel latte, chocolate mousse, mochaccino and espresso undertones to contrast moderate dry-hopped char for an addictive sweet-toothed chocolate lover’s delight.
Excellent limited edition small-batch 2011 offering (served at Jersey-based Andy’s Corner Bar) brings luscious brown chocolate sweetness to cedar-burnt pleasantry and nutty coffee retreat. Belgian chocolate spicing recedes as creamy chocolate-caked vanilla, toffee, black cherry, and espresso illusions top hazelnut, walnut, and cola nut subsidy. Perfect as a rich dessert treat.
Dependable mahogany-hued chocolate stout maintains soft tone despite sharp roasted hop char and pungent espresso-coffee leanings. A milder alternative, its rich brown-sugared black chocolate opening gets reinforced by oatmeal raisin cookie illusions, gooey anise sapping, and cherry puree undertones contrasting oily tar-like molasses bittering.
Admirable coffee-roasted oats-toasted chocolate stout may not benefit from advertised cinnamon, apple, and licorice root adjuncts, but rich milk chocolate center holds up firmly atop mild Fuggle-hopped bittering. Vanilla, caramel, and mocha latte illusions simmer through cocoa malting. Tertiary black cherry, fig, and prune latency add depth.
Uncomplicated sweet stout blends burnt caramel, dark molasses, and toffee into mild coffee backdrop. Roasted mocha malting overcomes oily hop slick. Espresso, vanilla, and fig leaf illusions fade in and out. Soapy musk lowers appeal just a tad.
Supreme limited edition 2010 seasonal offers sweet chocolate-kissed sensation. Dark chocolate malting elevates deep mocha penetration. Chocolate cake, crème brulee, Bailey’s Irish Cream, and chocolate liqueur illusions embellished by dry hop-charred cocoa-nutty vanilla bean bittering. Walnut-shelled hazelnut-cola sharpness seeps into French roasted coffee cove and chocolate-covered cherry treasure-trove.