On tap at Taphouse 15, Cocoa Pebbles knockoff brings dry dark chocolate roast to blackened molasses oats and mild floral-perfumed hop char for interestingly offbeat wheat-toasted breakfast stout.
Tag Archives: dry stout
GUN HILL VOID OF LIGHT (MAPLE BACON)
Chameleonic dry export stout (with creamily tan head frothing above rich mahogany body) lets hickory-smoked bacon, country ham and maple syrup adjuncts pick up lovely peat-seared cedar char and dark-roast hop oiling to relegate black chocolate malting. In the recess, hickory-smoked cured meat frontage transforms to unlikely black cherry pureed tartness.
GLENMERE BLACK MEADOW BOG
On tap at Growler & Gill, dry black-malted moderation (reminiscent of an Irish Stout) gathers black chocolate, freeze-dried coffee and dried cocoa tones deepened by dark-roast hop char. Just a tad acrid.
GUN HILL VOID OF LIGHT (PEANUT BUTTER)
On tap at Taphouse 15, creamy peanut-buttered Void of Light variant retains dark-roasted nutty mocha richness. Rich peanut butter setting given black coffee, cocoa and chocolate resilience to invigorate walnut-seared charred hop bittering.
NEWBURYPORT JOPPA GRANDE STOUT
Lightly creamed “full-bodied foreign export stout” lets milk-sugared coffee roast grapple molasses-sapped black chocolate and dark cocoa richness. Woody earthen hop char sinks below dry mocha permanence.
HITACHINO NEST ESPRESSO STOUT – SHERRY & BOURBON
On tap at Ambulance, vinous sherry and dry bourbon barrel aging underwhelmingly affect soy-sauced dark chocolate bittering. Sour plum-wined pinot tones buttress acidic black grape murk. Stylistically off-center mocha-deranged sour stout.
THIN MAN BLACK FRANCIS STOUT
On tap at Seven Lakes Station, dark roast freeze-dried coffee entry embitters black cocoa-chocolate malting, tarry hop char and mild cola nuttiness. Serve to dry stout lovers.
ROSCOE TROUT TOWN TWO HEADED STOUT
Smoothly creamed Baker’s chocolate dryness gains light roast coffee tone and espresso bean snip over mild hop char. Light molasses sugaring contrasts scorched earthiness below the surface.
KCBC RAINMAKER STOUT
On tap at Growler & Gill, dry cocoa-powdered dark chocolate frontage retains black-malted bittering, mild coffee roast and nutty respite.
(MAGNIFY) MAGNETIC POINT OF DIVERGENCE – 2016
On tap at Shepherd & Knucklehead, ‘divergent’ stout fermented with Italian red wine yeast happily marries dark ale mocha tendencies to tart grape tannins, oaken bourbon whims and black cherry snips. At the finish, dry cocoa, bittersweet chocolate and molasses oats take charge, leaving dark-fruited aspect to linger behind.
ALE SYNDICATE OMEGA MIDNIGHT FOREIGN STYLE STOUT
Uncommon ‘foreign stout’ utilizes Omega, saison and witbier yeast for sour-fruited base bottoming spicy dark chocolate fudging, kilned black patent malt bittering and lactic Blackstrap molasses acridity. Tertiary vanilla, anise and cola nut illusions stay back alongside prune-stewed black cherry sedation.
FLYING DOG TROPICAL STOUT
Though lacking advertised pineapple tropicalia and coconut influence, superseding dark-roasted black chocolate persistence will please dark ale (or Black IPA) lovers. Undermined citric-pined Mosaic and Galaxy hop bittering picks up charred pine astringency below black-malted chocolate, coffee and cocoa pungency.
