On tap at Beef Trust, smoothly creamed oatmeal stout brings smoky black chocolate malting, mild minty anise freshness and iced coffee continuance to oats-dried spine. Tertiary cacao nibs, charcoal and pipe tobacco illusions wander.
Tag Archives: oatmeal stout
CYPRESS FREEDOM TOAST STOUT
On tap at Shepherd & Knucklehead – Hoboken, creamy oatmeal stout perfect for breakfast. Tranquil dark chocolate, milked coffee and powdered cocoa uprising given maple-sugared cinnamon sweetness and Madagascar vanilla beaning as well as sweet cumin-nutmeg spicing to perk up intense mocha mouthfeel.
NIGHT SHIFT BENNINGTON OATMEAL STOUT
On tap at Ambulance, maple syrup-aged full body boasts bittersweet cocoa powdered resilience, oats-dried black chocolate malting and Graham Cracker honeying. Tarry dark-roasted hop bittering and wood-burnt chicory coffee tease contrast sweet chocolate-caked vanilla dalliance below the surface, spiking its molasses-rich mocha propensity.
GREENPORT HARBOR LONGEST NIGHT
Dry nutty resilience rides above black chocolate malting and mild charred hop bittering. Harsh nut sear brings tarry walnut and singed Brazil nut illusions to the surface – embittered by raw molasses astringency, Muscat grape musk and dry burgundy snip.
BALLAST POINT RED VELVET NITRO
On tap at Taphouse 15, unconventional nitro-injected oatmeal stout breaks traditional mocha mode, instead retaining mellow beet-sugared, vanilla cream-fluffed mouthfeel, billowy pinkish white head and silken ruby body. Cotton-candied watermelon, raspberry, cherry and strawberry illusions straddle soft honeyed wheat spine of delicate dessert treat. In the bottle, initial vanilla-creamed red velvet cake theme and Black Forest cake uprising get pushed aside by heavily charred hop astringency.
BLUE MOON CAPPUCCINO OATMEAL STOUT
Pleasing decaf coffee roast tops dried cocoa subsidy and sugared oats base. Sharp hop char contrasts cappuccino-laden caramel, vanilla and milked espresso sweetness below the thin surface. Phenol acridity lowers overall impact.
TWO ROADS ESPRESSWAY COLD BREW COFFEE STOUT
Luxuriously creamy Ethiopian-Sumatran ground coffee richness gathers syrupy black chocolate malting to contrast tarry hop-charred bittering above brown-sugared oats malting. Medium-roast coffee essence gains dry espresso, cocoa and vanilla tones. Fizzy carbolic Seltzer spritz tingles tempting java stout.
SLOOP COCO BAKED TOASTED COCONUT & OATMEAL STOUT
On tap at Blue Ribbon Tavern, enjoyable full-bodied toasted coconut dessert treat gets amplified by fudgy brown chocolate, brown-sugared molasses, cacao nibs, vanilla bean and toffee sweetness, retaining rich nutty mocha profile above moderate dark-roasted hop bittering. Resilient oats-honeyed coconut toasting never loses ground against massive chocolate insistence. A wintry pina colada aged on cocoa nibs.
OTTER CREEK COUCH SURFER OATMEAL STOUT
Durable full-bodied stout combines creamy coffee bean richness, penetrative dark-roasted black chocolate syruping and oats-charred nuttiness. Molasses-smoked mocha malting and caramel-burnt vanilla sweetness contrast tobacco-chawed scorched earth bittering by the velvety java finish.
DEMENTED GREED
On tap at Plank Pizza, easygoing dark ale brings soft-watered dark chocolate/ black patent malting to char-coaled black cherry and purple grape tartness. Subsidiary port, cocoa and raw molasses illusions fill out soft-watered Baltic porter-leaning oatmeal stout.
BRIX CITY JOE & OATS
On tap at Plank Pizza, strong black coffee roast (courtesy of Hasbrouck Heights’ Koffe Wagon) penetrates oats-charred hop bittering and black chocolate malting with necessary vigor and determination. In the can, mildly creamed Ethiopian-based Sidamo coffee bean roast never fades. Try in lieu of java.
RAPSCALLION OATMEAL STOUT – CASK
On cask at Brew City Grill, soft-toned dry stout retains bittersweet oats-charred black chocolate theme atop subtle hop char, picking up casual cocoa, vanilla and coffee undertones.
