On tap at Julian’s Restaurant, nitro-injected milk stout with whipped cream head spreads lactic sugar across soft-hopped cocoa bean chalking, black chocolate oats toasting and sweet toffee malting. Mild creme brulee, coffee and espresso undertones provide extra mocha lift. Tertiary black cherry, blackberry and black currant illusions whisk by.
“Luscious yet piquant,” correctly states the label for this well-rounded dark ale. Ample dark chocolate bittering and light cacao nibs powdering contrast creamy brown chocolate sweetness above reserved hop-charred chile habanero peppering. Musky bourbon, burgundy and Muscat wining seep into the backdrop alongside tertiary red cherry and anise snips, sidewinding its massive mocha-milked conviction.
Tranquilizing sweet stout made with ‘real espresso verdi’ perfectly re-creates silken cappuccino-milked macchiato with its compact sweet n’ sour java theme. Maple-sapped molasses creaming, sharp blackened hop char, light cola-walnut conflux and dry bourbon sedation induce ethereal coffee-roasted pleasantry. Lactic-sugared latte finish freshened by smoothest mineral water soothe.
Efficient ‘harmonic melange’ balances sweet milk chocolate creaminess with black toffee, cocoa nibs, vanilla fudge and caramel latte illusions above honeyed Graham Cracker base. Setback oats-sugared coconut sweetness and sneaky black licorice snip engage cedar-chipped bourbon and burgundy flourishes at the generous mocha-spiced finish.
Laidback soy-milked brown chocolate chalking given wavered oats-charred bittering and slick dark toffee sweetening. Stove-burnt coffee souring outlasts maple molasses meander as oily hop residue becomes way too astringent for slack moderate-medium body.
Reliably sessionable milk stout may only have 4% alcohol volume, but its expectant mocha richness and hop-charred grain roast will please any hearty dark ale fan. Lactic black chocolate entry picks up coarse coffee-oiled walnut and black currant illusions. Silken milky backend tethers medium-bodied easygoer.
Indelible coffee roast sidled by milky brown chocolate sweetness all the way through for uniformly lactic winter-spiced medium body. Cocoa, toffee and vanilla saturate subtle burgundy-rum boozing and muted cinnamon-toasted nutmeg spicing to affably nutty coffee bean finish.
Efficiently expressive milk chocolate creaminess picks up oats-sugared vanilla, crème de cocoa, hazelnut coffee, cappuccino and toffee illusions over dewy peat. Rich lactic layout slightly embittered by hop-charred roast. Serve to Milk Dud lovers.
On tap at Barcade, rich obsidian-hued English-style milk stout retains lactic brown chocolate sweetness, sappy molasses sugaring and creamy vanilla buttering. Barley-roasted oats toasting picks up ancillary cola, hazelnut and walnut char.
