On tap at Pompton Craft House, variant Imperial Stout semi-successfully blends molasses rye, Madagascar vanilla bean and coconut into debittered and black chocolate malting. Mild milk-sugared coffee tones, caramelized Maris Otter malts and maple syruping add latent sweetness to expansive Imperial derivation.
Luxurious ’22 holiday stout brings massive nuttiness to fudgy dark chocolate creaming. Sweet bourbon pecan and toasted coconut-marshmallow adjuncts surge alongside chewy cacao nibs resilience. Silken smooth mocha nuttiness gains vanilla creme brulee resonance as well as tertiary hazelnut-pasted maple oats sugaring and teasing black cherry, raisin and prune illusions.
Well integrated 3rd anniversary stout springs ancho chili peppering upon bittersweet dark chocolate and vanilla bean insistence. Alongside the moderate ancho heat, bitter Blackstrap molasses drapes wood-burnt hop char and mild pine tarring enveloping cinnamon-barked mocha stead. Distant Peppermint Patty candy, chocolate-covered cherry and molasses oatmeal cookie illusions waver.
On tap at Ambulance, fulsome bourbon barrel aged stout blends brown chocolate sweetness with less prominent peanut buttering for Reese’s candy bar knockoff. Creamy chocolate resilience gains dry bourbon and sweet whiskey tones, picking up mild black peppering. There’s even a slight chocolate chip cookie nip.
On tap at Kitchen & Beer Bar, rye-like dark wheat influence pervades Scottish heavy yeast fermenting as soily hop-charred peat pervades roasted black chocolate residue securing lightly soured black cherry and black grape tartness plus dry burgundy swerve. Offbeat Imperial Stout for probing dark ale fans.
On tap at Taphouse 15, creamy dark chocolate bittering and black coffee remnant drape wood-burnt hop char as ashen nuttiness ensues over polite Blackstrap molasses-tinged flaked oats base.
On tap at The Helm, charming milk-sugared Cinnamon Crunch cereal knockoff with lightly creamed vanilla coffee stead sweetened further by caramelized dark chocolate. Try in lieu of a pastry for breakfast. In the can, lovely cinnamon cereal sendup soaked up by dark chocolate-coffee scrum, picking up fudged toffee, vanilla cream, maple syrup, banana chip and peppermint illusions.
On tap at Taphouse 15, luxurious Version 3 of ever-evolving Imperial Stout. Sweet chocolate syrup tops coconut-toasted candied pecan confection, hazelnut coffee caramelization and vanilla-beaned cocoa nibs bittering of richly well-integrated nutty mocha nightcap.
Creamy mocha-bound stout with Madagascar vanilla influence connects dark chocolate syruping to lingering black coffee bittering and slight nut char, leaving dark floral daubs in dusky dried cocoa finish.
Resembling a velvety bourbon-soaked German chocolate cake with its pecan-frosted toasted marshmallow sweetness and fudgy chocolate center gliding thru honeyed Graham Cracker sugaring. Pudding skinned chocolate persistence gains tertiary hazelnut pasting, vanilla bean bittering and salted caramel mousse splendor for heavenly rich dessert.
On tap at Taphouse 15, well-integrated peanut buttered banana and vanilla richness given Smith Bowman bourbon bite to spike Elvis’ favorite pb&b sandwich. Peanut buttered banana continuance gains dark chocolate bittering that contrasts toasted marshmallow sweetness.
Fudgy Reese’s Pieces peanut butter cup confection spreads semi-rich milk-sugared dark chocolate syruping over bittersweet vanilla richness and marshmallow Graham Cracker honeying. Chewy mocha vanilla resonation and black coffee reminder gain tertiary dark cherry-pureed grape jelly and blueberry notions and finishing Mild Dud reminder seals the deal for dynamic dessert decadence.
