On tap at Shepherd & Knucklehead – Hoboken, dry Irish Stout brings stylish dark chocolate-bound coffee roast to the fore as unsweetened black licorice tones gain hold above moderate hop char.
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LYNNWOOD KISS MY IRISH STOUT
On tap at Coastal Craft Beverage, dry black chocolate malting, mild dark cocoa bittering and light coffee roast encounter earthen hop char for stylishly efficient Irish Stout.
EMPIRE BLACK MAGIC IRISH DRY STOUT
Smoothly unassuming nitro-carbonated dry Irish stout brings heady black malting to mild hop char and polite cola-walnut conflux. Black chocolate roast gains coffee bean, milked espresso, dried cocoa, raw molasses, soy sauce and anise illusions above smoked oats spine.
RINN DUIN POTA CAIFE COFFEE STOUT
Leisurely dry-bodied moderation lets lightly creamed dark-roasted Tanzanian coffee spread across cocoa-seeded black chocolate malting and mild toasted hop char. Modest oats-flaked burnt caramel sweetness lingers recessively beneath calm coffee setting.
LONG IRELAND HOOLIGAN STOUT
On tap at Craft House, soft-tongued dry Irish stout never fully develops, staying too tame and lacking depth. Easygoing coffee-oiled bittering fades quickly above hop-toasted char, dark-roasted chocolate malting and black-breaded caramel tease.
BELHAVEN SCOTTISH STOUT
Inventive Scottish stout brings mildly creamed peat-smoked dark chocolate malting and chewy cocoa-powdered caramel malting to clean well-watered crisping, finishing with a mocha-sweetened cedar burn (not unlike a moderate rauchbier). Light vanilla, molasses, coffee, cola nut and root beer illusions coddle silken mocha theme.
HARPOON BOSTON IRISH STOUT
On tap at Andy’s Corner Bar, easygoing nitro-based dry stout retains mild eggshell-headed creaming and soft-toned mocha bittering. Delicately dark-roasted black patent malting and relegated toasted hop char pick up distant roasted nuttiness. Dark chocolate, black coffee and espresso notes linger. Despite commonplace comparisons, it’s not nearly as flavorful as Guinness Extra Stout.
CAMBRIDGE HOUSE THREE STEVE STOUT
Classic Irish-styled dry stout (brewed in Massachusetts for Connecticut brewpub) spreads cacao nibs across dark-roasted black patent malting. Ancillary ice coffee, dried cocoa and tarry molasses illusions fade to ashen charcoal coarseness. Peat-smoked mocha snip done in by plastique acridity.
SCHLAFLY IRISH-STYLE EXTRA STOUT
Smoothly crisp-watered dry Irish stout tosses smoky mocha malts and barley-roasted earthen peat at acrid hop char. Cocoa-powdered Baker’s chocolate, toffee, cacao nibs, day-old coffee, Irish coffee, black tea and burgundy nuances struggle to properly surface. Stylistically murky.
LAVERY 1847 RYE STOUT
Profoundly embittered dry Irish stout loads hop-charred roasted coffee and sappy Blackstrap molasses atop smoked barley malts. Black rye-breaded spine picks up Baker’s chocolate bittering, acrid charcoal tarring and creamy vanilla bean affectations. Dark nuttiness abounds beneath heavy mocha concentration.
REVIVAL LARKIN’S DRY IRISH STOUT
On tap at Malted Barley, pleasant roasted black coffee entry gains strength above oily-hopped charred oats. Distant walnut, cola nut and Brazil nut nuances fortify dark-roasted chocolate center. Mild mocha finish gets a tad watery.
BROOKLYN DRY IRISH STOUT
On tap at Andy’s Corner Bar, mildly creamed dark ale seems initially reminiscent of a lighter, softer, less defined Guinness Stout. Nutty dark chocolate and dry coffee notes ride above dark roasted molasses malts. Baker’s chocolate chalkiness and cocoa-powdered rawness suit hop-charred bittering, but the diminishing mocha resonation becomes waterier upon follow-up sips.