“Celebratory” XMas stout with bold mentholyptus peppermint scurry enriched by bittersweet dark chocolate. Creme de menthe Thin Mint scheme given fudged brownie, vanilla and anise whims.
VAULT BANK HOLIDAY CHRISTMAS STOUT
Tag Archives: holiday stout
HOP BUTCHER FOR THE WORLD MINTED STOUT
On tap at Ambulance, creamy chocolate mint entry lingers for bold 10.5% ABV holiday stout. Frango mint oiling deepens menthol-candied spearmint sashay while dark chocolate sweetness picks up mild caramel, toffee, vanilla and molasses illusions for decadent York Peppermint Patty knockoff.
FIFTH FRAME CLAWFOOT BATHTUB GINGERBREAD TRUFFLE
On tap at Kitchen & Beer Bar, thickly creamed pastry stout showers cinnamon-spiced gingerbread sugaring with melted dark chocolate treacle before emitting earthen truffle musk. Sticks to the tongue like heavily viscous caramelized mocha and chewier than toffee.
TOX SLUDGE
Fudgy marshmallow-fluffed brown chocolate sweetness rampages thru brown-sugared candied yam adjunct above honeyed Graham Cracker base of ‘toxic’ 11% ABV winter warming pastry stout. Creamy chocolate-vanilla center gains bruised black cherry, star anise and toffee illusions for perfect sweet-toothed nightcap.
(CENTRAL CITY) RED RACER GINGERHEAD GINGERBREAD STOUT
Sumptuously creamed Irish stout (from Canada) brings baked gingerbread sweetness to sugared molasses sinew and caramel-burnt toffee fudging above contrastive coarsened hop char. Brown-sugared cinnamon, nutmeg and anise spicing deepens Black Forest-caked holiday spirit. Tertiary fig, black grape, black cherry, chestnut, hazelnut and dark cocoa illusions increase complexity.
(FLYING DOG) OTTERBEIN’S FIG & FENNEL STOUT
Vacillating between a sweet oatmeal stout, a soy-soured Baltic porter and a dried-fruited Christmas bock, spice-speckled dry body allows oatmeal raisin cookie sugaring to infiltrate black chocolate-malted raw molasses bittering and sedate wood-burnt hop pungency. Fig and fennel adjuncts spice up mocha malting while miniscule walnut, cinnamon and vanilla undertones get whisked away.
HIGH WATER CAMPFIRE STOUT
Perfect molasses-draped Christmas dessert offering brings creamy S’more-like Graham Cracker marshamallow roast and Nestle Quik cocoa powdering to brazenly tar-like hop char. Chewy lactose richness fortified by dark-roasted milk chocolate, chicory-smoked coffee beaning, burnt caramel sweetness and light vanilla daub. Busy flavor profile never falters.
SAMUEL ADAMS MERRY MISCHIEF GINGERBREAD STOUT
On tap at 381 Main, domineering brown-sugared gingerbread cookie theme gets lift from nitrogen gassing as chewy molasses-soaked cookie dough creaminess, supportive cinnamon spicing and dark-roasted chocolate malting underscore wintry full-bodied dessert treat. In the bottle, mischievous winter warmer loses some luster. Gargantuan gingerbread pinnacle fades a tad as vanilla, anise, nutmeg and clove illusions embellish brown chocolate midst and teasing bourbon nip.
PRETTY THINGS BABAYAGA SYLVAN STOUT
Robust ebony-hued full body lacquers molasses-soaked black cherry, black grape, and blackberry fruiting to liqueur-like anise gluten. Smoked rye malting deepens chocolate, vanilla, and espresso expectancy above tertiary rosemary-thyme herbage of hearty wood-smoked oats-charred winter seasonal.
(CARLOW) O’HARA’S CELEBRATION STOUT
Middling dry stout celebrates 10th anniversary of Irish brewery with inefficient moderation. Oily astringency knocks back hop-charred coffee bean bitterness topping sugared oats spine and tertiary licorice-currant remnant. At espresso finish, black tar, charcoal, and pipe tobacco harshness take back seat to peat-smoked black chocolate-vanilla-molasses surge (bereft of requisite nuttiness).