On tap at Shepherd & Knucklehead, 2013 special release seems compromised by rapidly declining beechwood smoking that would’ve lent a terrific rauchbier-like wood burn to the dark and black chocolate overtones. Maple molasses thickens the oatmeal backdrop and latent black cherry tartness deepens the mocha richness.
Caustic hybridized black lager (a.k.a. schwarzbier) liberally douses hop-charred black chocolate malts atop rauchbier-like kiln-smoked beechwood sear. Hickory-singed molasses sinew, stove-burnt coffee acridity and tertiary vanilla bean bittering deepen pungent mocha prominence to contrast sullen dried fruiting.
Quite exquisite soft-toned smoked porter retains well-integrated bittersweet lactic mocha theme. Creamy dark chocolate-roasted maple sapping and peat-smoked cocoa malting ride above subtle wood-burnt hop sear to brown-sugared oats backdrop. Sweet vanilla, fudge and burnt toffee counter lightly embittered cocoa nibs/ Bakers chocolate conflux. Espresso coffee niche sidelined by peanut-shelled walnut, hazelnut and macadamia nuttiness as well as slightest tobacco roast. Strangely dirty earthen waft is inconsequential misnomer.
Intensely bold 15th anniversary celebrator pleats burnt cedar, pine and hickory wood tones to gargantuan smoked mocha malting, elevating molasses-sapped black chocolate, vanilla and anise viscosity above dried fruited bourbon wining. Ashen cinder bittering nestles bacon-greased rye toasting and mild espresso whim of well-integrated full body.
On tap at Cloverleaf, vigorous full-bodied porter crosses the line into German rauchbier territory with its wood-seared chipotle-peppered serrano and ancho chili burn lingering inside affluent caramel-burnt brown chocolate richness. Cocoa, vanilla, espresso and cappuccino underscore fascinating hybrid. Tertiary raisin, fig and prune illusions deepen robust conviction.
Ashen molasses-smoked malting deepens wood-burnt hop-charred bittering to lactic mocha finish of viscous rum-barreled porter. Maple, cedar, and walnut seep into Black Forest caking, bringing brown chocolate sweetness to pureed black cherry tartness. Flavor profile diminishes over time compared to richer barrel-aged rivals, but at $9 a 6-pack for 7% alcohol elixir, call it a bargain.
Capacious beechwood-smoked malting inundates robust rauchbier-like porter. Cedar-smoked pine-burnt hickory sear provides ample cover for cured meat, glazed ham, and barbecued bacon rampage overridden by walnut-charred oats-toasted black chocolate creaming. Molasses-sapped pine-tarred black coffee roast gains strength, embittering subsidiary cocoa-dusted dried fruiting and soy-milked earthen peat soiling. Tart blackberry souring found at deep recess. Rich, creamy, mocha-driven after dinner treat.
Decent mahogany-hued flesh-headed smoked porter benefits from milky dark chocolate roast but frail maple-singed coffee-stained hop-charred coarseness, minor black grape-cherry-apricot fruiting, and sweet vanilla ice-creamed dab seem expendable – unable to provide sufficient backup to pine-smoked burgundy wisp. A desiccated chocolate milkshake.
Oddly off-kilter limited-edition brown-bodied barrel-aged elixir brings scant cider souring to fleeting wood-smoked mocha malting. Vinegary brettanomyces funk girds green grape tartness, stove-burnt coffee acridity, vanilla bean slither, and chocolate nibs reminder. Carbolic champagne fluff overwhelms brandy, as well as, burgundy and rum illusions.
Seasonal black-hued porter with rich tan head, burnt maple aroma, and creamy smoothness. Black coffee frontage, chocolate milkshake richness, and wood-smoked malted hop insistence receive clean mountain watered appropriation similar stylistically to Rogue Smoke A Rauch, only drier. Prune-juiced roasted chicory, burnt cedar, pine tar, cigarette ash, and scabrous Band-Aid illusions increase ersatz nutty bitterness. Outstanding with barbecue foods.
