Appearance: pours black and forms a lovely cappuccino head which eventually caves like a doughnut. Swirls with no lace, bubbly collar. Mousse-like puddle lingers in the middle.
Nose: dry and roasty. Espresso grinds, bakers chocolate, gourmet truffles, chocolate truffle powder. Burnt woods and cooled ash. Tickle of haystacks and straw in the back. Espresso beans dipped in bakers chocolate. Vanilla bean esters.
Palate: creamy, like biting into a chocolatier’s finest truffle and melting as it melts in the mouth. Irish coffee in the back and breath – vanilla, truffles, caramel. Floats across the palate. Marshmallow fluff and chocolate fluff linger gently. Ash in the middle – fireplace, smores, and graham crackers. Grows more Irish along the edges and sides of mouth – Bushmills please and thanks. Caramel weaves in and out – not dense or thick but delicate and sophisticated. Cold press coffee. Finish long and delicious.
Final Thoughts: Mark Boland brewed this to celebrate the birth of Shea, young Met’s fan to be. Mark has been homebrewing for quite a while, and it shows. The beer was delicious and not just because it was brewed by a friend but because it IS delicious. Thanks Mark!
(an original written work by Kristyn Lier. plagiarism is not tolerated)
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