Bitterer stout lovers will indulge this black chocolate embittered full body and its piney Centennial-Simcoe hop char. Dark-roast mocha malting picks up seared walnut and Brazil nut influence as well.
Tag Archives: dry stout
ROOT + BRANCH DEMONS II STOUT
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.
ROUND TABLE DARK NECCESSITIES
On tap at Growler & Gill, bulky espresso-dried dark chocolate roast picks up mild anise spicing to contrast wood-seared hop char.
FOAM HEAVY WATER
On tap at Growler & Gill, dry stout connects black coffee-roasted dark chocolate bittering to less forceful molasses-candied toffee sweetness. Mild wood-burnt Chinook hop char enhances bitter mocha angle.
MAST LANDING PARTY TRICK STOUT W/ CHOCOLATE & TOASTED COCONUT
Cocoa powdered coconut milkiness compromised by earthen peat murk as smoked maple molasses and musky dried fruiting waver above sour rye breading for underwhelming, stylishly obtuse stout.
PROCLAMATION SARAH CYNTHIA SYLVIA STOUT
Offbeat stout pleats Bakers chocolate dryness into ‘candied orange peel’ tartness and mild piney hop resin as coconut milked souring, ashen cola-walnut scant and raw molasses bittering pick up weedy residue. Introducing Centennial and Sabro hops to a murky stout undermines its mocha appeal.
BRADLEY KEG LEG STOUT
On tap at Taphouse Grille – Wayne, dry ‘hoppy session’ stout anchored by dark chocolate-bound coffee tones as espresso, tobacco chaw and seared wood provide adequate bittering for dark roast hop char. Smoked mocha finish gains slight orange peel sweetness.
GUN HILL VOID OF LIGHT FOREIGN STOUT
In a can, brewers’ pliable flagship stout takes dry black-malted cocoa bean and Bakers chocolate bittering on a frothily creamed maple molasses-sugared journey, picking up sedate hop-charred chicory coffee tones, light vanilla hazelnut sweetness, mild cola nuttiness and pureed black cherry whims.
ASHTON VELVET ELVIS
On tap at Taphouse Grille – Wayne, mild dry stout satisfies morning coffee craving. Rich espresso milking gains Blackstrap molasses-embittered dark chocolate edge over earthy grain roast.
BELHAVEN BLACK SCOTTISH STOUT – NITRO
Guinness-like canned nitro stout retains familiar nut-charred dark chocolate milking. Lightly creamed black coffee/ dark chocolate nitro flow receives slight soy-soured whey twang at blackened hop-charred mocha finish.
CLOWN SHOES THE EXORCIST DRY-HOPPED STOUT
Frothy coffee-roasted Blackstrap molasses bittering picks up tarry pine-charred hop sear to reinforce dry cocoa center contrasting less intense burnt caramel sugaring. Mild espresso, walnut, cola and tobacco chaw illusions surface latently.
NEW TRAIL MOON LIT IMPERIAL STOUT
English pale-malted dark chocolate penetration gains dark-roast hop char as mild Blackstrap molasses bittering affects dry burgundy, burnt coffee, espresso and peanut oil snips of smooth, stylishly lighter dry stout.
