Richly robust mocha porter delivers dark-roasted malts to aggressive hop-charred bittering. Creamy black chocolate frontage enhances vanilla-beaned coffee bittering. Tar-like molasses gunk deepens ancillary dark cocoa, burnt walnut and piney citrus acridity.
Smoothly creamed mocha porter allows bittersweet black chocolate fudging to spread across dark-roasted oats char and cocoa-dried cola nuttiness. Light tarring embitters ground coffee ascension, sharp hop spicing and molasses-breaded walnut snip. Well-balanced and approachable dark ale will win over moderate thirsts.
Sooty cocoa-dried Baker’s chocolate entry and soily earthen graining inundate murky English-styled mocha porter. Bittersweet caramel-burnt dark chocolate chalkiness and burnt coffee astringency rough up the oily-hopped backend. Bruised cherry tinge and sugary maple snip lost in the muck.
Dingy English-styled porter lacks firm character in the bottle, but not on draught. Dry cocoa-powdered black chocolate roast loses luster as mildly embittered toasted hop coarsening disrupts tepid maple-sugared cola nuttiness. Ashen tobacco astringency overloads soy-milked mocha finish. On tap at Three Wise Monks, molasses-soaked peppering adds heat to coffee-roasted black chocolate frontage, sweet toffee malting and damp-wooded hop char.
Assertive Ecuadorian cocoa nibs influence provides luxurious dessert luster for mildly creamed chocolate porter. Dry Baker’s chocolate illusions settle beneath powdered cocoa theme alongside lesser gingerbread, sugared peanut, milked coffee and toffee undertones.
Unspecific limited edition porter never finds the groove. Ephemeral chocolate-roasted smoked malts wither into soy-sauced cherry-fig-date tartness and acidic sour apple drear. Stove-burnt coffee, earthen nut oils and sooty ashen wood undertones envelop slightly oxidized backend.
On tap at Shannon View Inn, murky black coffee-roasted smoked chocolate entry and dryest black licorice spell coerce easygoing medium-full body. In the canned version, day-old coffee linger envelops cacoa nibs bittering and dark chocolate resilience, allowing the teensiest dark floral nuance to spread acrossa the dirty mocha finish.
On tap at Coalhouse Pizza, searing oats-toasted hop char deepens rich black coffee bittering and caramel-burnt dark chocolate roast over charcoal-tarred acridity of ebony-browned full body. Tobacco chaw, raw molasses and espresso illusions thicken robust mocha-dried theme. Black cherry hints come and go.
