Burlington Brews by Kate Fickett

burlington brews

BEST BEER a guide to brews in burlington

eat

play

relax

the ultimate boston lager burger

bikes beers burlington

best spots in the biggest beer town 1

IN this issue

2 6

know your beer 5 Vermont’s Finest 10 brewery of the month 12 beercation, Burlington VT 16 Vermont Inspired 19 the perfect pour 24 SwitchBack Brewery

Eat & DRink: VT 36 craft beer revolution 42 8 Valentine’s Day Beers 46 3

get to know your beer PALE ALE

lager

PILSNER

wheat beer

golden ale

dark ale

porter

stout

imperial stout

Not all beer is created equal. Individual brews can differ significantly in not only taste but appearance as well. They might contain a haze as a result of chilling or from particles of yeast that are suspended in the liquid. Head varies as well and can be described as creamy foam, large and small bubbles, chunky meringue or a thin veil. Colors can range from gold and amber to chestnut and black, with many variables in between. The reason that beer is not clear like water is because of two chemical reactions, one which couples amino acids to sugars and another that spurs sugars to decompose. Not only do these reactions add color to the beer, they can also significantly impact the taste of the brew. 5

A LOT GOES INTO BREWING A BEER... Water, hops, malted grain, and yeast work together to create your favorite bottled beverage. But when it comes down to it, the only ingredient that actually the most significant effect on color is the malted grain. The chemical reactions that occur in malted barley give beer the color you see. There is a lot that goes into brewing a beer. Water, hops, malted grain, and yeast work together to create your favorite bottled beverage. But when it comes down to it, the only ingredient that actually the most significant effect on color is the malted grain. The chemical reactions that occur in malted barley give beer the color you see. This reaction occurs when you heat the sugar during a boil until it decomposes by itself. Longer boils means darker beer. Along with the darker colors, you can also expect caramelization to cause caramel, buttery or offee flavors. It only takes a small amount of darker malt to make your beer a darker color. 6

Vermontâ&#x20AC;&#x2122;s Finest the best of the best in the green mountain state

Harpoon was started in 1986 by Dan Kenary, Rich Doyle, and

George Ligeti. They were three friends who loved beer and loved drinking beer together but found the beer choices at the time to be limited. Traveling through Europe and experiencing the rich traditions of European brewing and beer drinking enhanced their love of beer and opened their eyes to the rich beer culture they wanted back home. In June of 1987 a warehouse space on the Boston waterfront was transformed into a brewery and the first Harpoon Ale was brewed.

Brewery of the Month Harpoon Brewery

LOCATION: Windsor, VT HOURS: 10AM - 9PM PHONE: (802)674-5491

TOUR SCHEDULE

Monday - Thursday: 12:00 PM to 5:00 PM Friday: 12:00 PM to 6:00 PM Saturday: 11:20 AM to 6:00 PM Sunday: 11:30 AM to 5:30 PM Cost: $5, includes beer tasting

featured brew

The Long Thaw White IPA style blends the spiciness of a Belgian Wit and the American hop character of an IPA.

Tasting Notes Appearance: light colored, hazy, thick white head Aroma: very citrusy, floral, and spicy from the ground coriander Mouth feel: soft mouth feel with a clean finish. Light bodied. Taste: Medium bitterness, fruit and citrus flavors, and a hint of spice. Finish: fruity, spicy, a little bitter, but clean and refreshing.

Love Beer. Love Life. Harpoon. 13

a taste of the Charles River Harpoon Brewery’s senior brewer, Ken Hermann, stood on a metal platform Tuesday morning and peered into a tank of swirling hot water destined to become part of the company’s latest creation. After stepping down from the platform, he turned a spigot and poured some of the water into a large plastic cup and examined it, holding it up to the light shining through the windows. You would never know that the crystal-clear liquid came directly from the Charles River.

beermakers at harpoon don’t just want people in boston to “love that dirty water“ they want them to actually drink it A new concoction brewing at the company’s Seaport District headquarters this week will feature 300 gallons of water extracted from the Charles River. The project will ultimately produce 18 kegs of pale ale. It will be available for a limited time at Harpoon’s beer hall for sampling. The beer is part of a first-time partnership between Desalitech, a Newton-based water desalination company, and the beermakers.

BEERCATION: Burl

lington, Vermont

Vermont Inspired “It’s that New England spirit of, ‘We can make it through any cold winter; it snows in April, no big deal, nothing to complain about; just scrape off the car, go to work, and make the best beer possible.’” On a snowy day in April, Lemnah gave me a tour of his nearly open brewery and tasting room in a warehouse space in Williston, Vermont. Lemnah, born in Burlington and raised in nearby Essex, brewed professionally at Olde Saratoga Brewing Co., Dogfish Head, and Evolution Craft Brewing Co., while continuing to homebrew after hours and tweak recipes. He returned here to open his own brewery with his wife Beth Boyd Lemnah and partner Jake Durell. His farmers’ market, seasonally inspired beers such as Strawberry Cream Ale and Bumbleberry Saison, fermented with strawberries, raspberries, blackberries, and blueberries, complement the lower-alcohol classic flagship offerings: a rich English-inspired brown ale, a rustic French-style farmhouse ale, a bright pale ale, and an easy drinking golden ale.

A New Kind of Industry On Pine Street in Burlington’s South End, a beer, cider, and chocolate and food hub is forming. First, a stop at a former U-Haul storage facility where Citizen Cider, founded in 2011 by Kris Nelson, Justin Heilenbach, and Bryan Holmes, opened a spacious new tasting room and production facility in April 2014. Nelson pours me eight samples of their ciders, which range from the refreshing flagship, Unified Press, made from a blend of about ten different varieties of Vermont-grown apples, to the Wit’s Up, fermented with a Belgian yeast strain, to the Full Nelson, dryhopped with Nelson Sauvin hops.

“Cider is in its infancy, and we’re trying to grow with the direction that cider is going,” says Nelson, referring to the relatively new market of American cider drinkers and makers. Cider is refreshing, civilized, and gaining in popularity. Just a few minutes’ drive down the street from Citizen, Burlington’s beloved Lake Champlain Chocolates established South End Kitchen, a multiuse space including an education kitchen, a café, a bean-to-bar chocolate company called Blue Bandana, and the future space of a second brewery and tasting room for Zero Gravity Craft Brewery, which has been open inside the American Flatbread restaurant in downtown Burlington since 2004.

We take so much “passion and pride in making things with our hands up here

”

Burlington’s Brooklyn Across the Winooski River from Burlington, the 1.5-square mile city of Winooski is, as locals will half-seriously tell you, the Brooklyn to Burlington’s Manhattan. A traffic circle plays town common, with a lineup of cozy and hip, yet unpretentious restaurants and bars, such as Misery Loves Company, The Monkey House, and Mulebar, located around the perimeter. Opened by the owners of Three Penny Taproom and The Mad Taco in Montpelier, Mulebar offers sixteen draft lines, which always include a cider, a non-alcoholic ginger soda, a house cocktail, a witbier, and a gose. Beyond that it’s fair game, says bartender Paul Landry, with the frequently rotating drafts ranging from Allagash to AleSmith along with a small and expertly curated bottle selection and far above-average bar food.

The city now also has its own brewery—Four Quarters Brewing, which opened in March 2014 next to a motorcycle shop on the more residential West Canal Street. Brewer Brian Eckert will focus on American and Belgian-inspired ales such as a rustic farmhouse ale brewed with Vermont-grown white wine grapes and chamomile and a traditional Belgian abbey Patersbier fermented with wild yeast. 21

why IS THERE A CRAIGSLIST BLACK MARKET FOR A CANNED BEER? Back in 2009, years before Heady Topper became the craft-beer-enthusiast, Double-IPA, tallboy wet dream it is today, it was one of about eighty beers periodically brewed on-site at the Alchemist brewery in Waterbury, Vermont. But whenever the beer was on tap, owners John and Jen Kimmich noticed something strange: customers would order a pint and then sneak off to the bathroom, pour it into a bottle, and take it off the premises. The Kimmiches would later see those illegally procured bottles being sold or traded online.

Once, after the Alchemist’s website announced that Heady Topper would be on tap, a group of guys flew up from Florida that same day to taste it. “We would have lines out the door before we opened on a Friday and no one was local anymore—it was all people traveling,” says Jen. The Kimmiches began building a brewery in 2011, but two days before the first cans of Heady Topper finally rolled off the line, Hurricane Irene destroyed their pub. After much deliberation, they decided that instead of trying to reopen, they would concentrate on perfecting this one beer: a beer so elusive that people will do crazy things—and spend extravagantly—for just one can. For some beer fanatics, those for whom the chase is as compelling as the beer itself, driving hundreds of miles or engaging in the occasional illicit deal is all a part of the experience.

“The USPS is the biggest beer “The people who are paying absurd amounts of money or driving across the country to get Heady Topper—a lot of these people were probably kids who collected baseball cards for the same exact reason,” says Michael Kiser, founder of Good Beer Hunting, a craft-focused brand consultancy based in Chicago. “They’re always chasing down that elusive one.” Despite the fact that production has increased by 600 percent since the cannery opened (going from 1,500 barrels a year to 9,000), the Kimmiches still can’t begin to keep up with demand. They’re in the process of opening a second, larger facility in Stowe, where they hope to broaden their reach.

distributor in the country, and nobody knows it

”

Among their new customers will undoubtedly be a few “mules”— people who buy as much as they can so they can trade or sell it halfway across the country. The Kimmiches began building a brewery in 2011, but two days before the first cans of Heady Topper finally rolled off the line, Hurricane Irene destroyed their pub.

After much deliberation, they decided that instead of trying to reopen, they would concentrate on perfecting this one beer: a beer so elusive that people will do crazy things—and spend extravagantly—for just one can.

The Perfe

the proper way to po

ect Pour

our your favorite beer

Pouring beer is an art... and definitely part of the overall tasting experience. We always suggest that you drink a beer out of a glass, and recommend that you read Glassware for Beer. It’s a great primer to understating why, and a guide guide to pairing a beer to its appropriate glass.

1. Hold your glass at a 45° angle. Pour the beer, targeting the middle of the slope of the glass. Don’t be afraid to pour hard or add some air between the bottle and glass. 2. At the half-way point bring the glass at a

90° angle and continue to pour in the middle of the glass. This will induce the perfect foam head. And remember, having a head on a beer is a good thing. It releases the beer’s aromatics and adds to the overall presentation.

3. Use a clean glass. A dirty glass, containing

oils, dirt or residuals from a previous beer, may inhibit head creation and flavours. Hold your glass at a 45° angle. Pour the beer, targeting the middle of the slope of the glass. Don’t be afraid to pour hard or add some air between the bottle and glass.

4. At the half-way point bring the glass at a

THE Perfect Pint So what does a perfectly poured beer look like? This will vary somewhat by style, for instance whether a beer should appear cloudy or clear or sport a thick mousse-like head, a thinner rocky one, or even no head at all. But if I may be allowed to generalize, a perfect pour will have a one-inch cap of foam forming a gentle dome above the rim of the glass. There will be no clusters of carbonation bubbles clinging to the side of the glass and it will leave consecutive rings of lace on the glass with each swallow.

Why is it important to get the perfect pour? The first reason is visual appeal. Any good chef will tell you that the enjoyment of a good meal is at least 50% presentation. A beer that looks good inspires appreciation even before the first sip. A proper pour also releases carbonation from the beer. High levels of carbonation affect the flavor and mouthfeel of beer. Recent studies have shown that the sour-sensing taste receptors respond to CO2. Carbonation can also make beer seem more filling or give it an unpleasant carbonic bite. Because the rising bubbles carry volatile aromatic compounds out the beer and into your nose, the release of carbonation is also important for the sensory enjoyment of a beerâ&#x20AC;&#x2122;s aroma.

Craft Revolution the movement thatâ&#x20AC;&#x2122;s taking the beer world by storm

Switchback brewery to open On Thursday morning, June 19,

Burlington’s Switchback Brewing will open a new-and-improved tasting room to the public. The expanded room will be open every day but Sunday and pour the brewery’s flagship ale while rotating through seasonal selections on eight draft lines, according to co-owner Bill Cherry. This week, look for four beers on draft, including a newly released extra pale ale, a hop-forward brew made with whole-cone hops, or the more familiar Roasted Red Ale, a Slow Fermented

Brown Ale and Dooley’s Belated Porter.* Cherry says early birds can sip the extra pale on cask for as long as it lasts for “a little extra celebration” to commemorate the opening. The new room, Cherry says, is bigger and brighter than the old one. The previous tasting area “was kind of this dark little place,” the brewer says, adding that Switchback’s renovation reflects the expanded scope of a modern tasting room’s functions. While such rooms were once about selling merch and filling growlers for transitory customers, he explains, today’s visitors want to do more than just gas and go. “They want to come and visit and talk and taste,” Cherry says. “The public has really changed what it expects from a brewery visit ... Now you can sit down and order a pint and relax and get a feel for the brewery.” So Switchback increased its footprint to welcome the conversation. “We took over more space in the building and busted out a wall to make a big, nice, open room,” Cherry says. “There are tons of windows ... I was obsessed with letting the sunlight in.”

... I was obsessed

Switchback Brewery LOCATION: Burlington, VT HOURS: 11AM - 7PM PHONE: (802) 651.4114 32

new tasting room

with letting the sunlight in.”

What’s on tap now? SWITCHBACK ALE SLOW-FERMENTED BROWN ALE CONNECTOR IPA SMOKED MÄRZEN EXPORT STOUT

Eat & Drink

ULTIMATE BOSTON Ingredients Onions

1 cup Samuel Adams Boston Lager 2 medium yellow onions ½ cup canola oil 2 tsp. kosher salt 3 tbsps. white sugar

Maple Pepper Bacon Strips with Boston Lager Glaze 16 slices thick cut bacon 1 cup honey 1 cup maple syrup 2 cups Samuel Adams Boston Lager 2 tbsp. grain Dijon mustard 2 tbsp. dry mustard

Samuel Adams Cheese Spread

2 tbsp. Dijon mustard 3 tbsp. cream cheese ½ cup Samuel Adams Boston Lager (or Summer Ale) 3 cups grated aged white cheddar cheese ¾ cup grated parmesan cheese 1 tbsp. poppy seeds

Samuel Adams Beer Burger Buns

1 cup Samuel Adams Boston Lager (or Summer Ale) 2 tbsp. dry yeast 1/3 cup vegetable oil ¼ cup sugar 1 whole egg 1 tsp. salt 3-3 ½ cups all-purpose flour 2 eggs 1 tbsp. Dijon mustard ¼ cup crushed yellow mustard seeds

Samuel Adams Boston Lagered Baked Beans 2 lbs. small, dried navy beans 2 bottles Samuel Adams Boston Lager ¼ cup oil or bacon drippings 3 onions, coarsely diced 1/3 cup dried yellow mustard powder 2 tsp. freshly ground black pepper ¾ cup brown sugar ¾ cup pure maple syrup 1 tbsp. paprika 1 lb. lean bacon Salt to taste 38

LAGER BURGER Beef

Place beef in bowl and mix with the caramelized onions. Divide the beef mixture into 4-8oz. patties and refrigerate for 2 hours. Grill to desired doneness.

Onions

Peel the onions and cut them in half from root end. Slice them thinly (1/4 in.) and reserve. Heat a 12-inch frying pan with oil and add the onions. Stir occasionally until the onions are golden brown. Add the Samuel Adams beer, salt and sugar, and reduce until the onions are glazed. Place in a bowl and reserve. Mix the onions into the burger patties or use them to top the burgers.

Bun

Place the Samuel Adams beer in a stainless steel bowl, sprinkle the yeast on top, and stir. Add the oil, sugar, egg, and salt, and whisk together. Place 3 cups of flour in the bowl and mix with hands until wet and dry mixture come together and form a smooth ball. If the mixture is still too wet, add ½ cup of additional flour. Divide the ball into 10 2 ½ to 3 ounce portions and form into smaller smooth balls. Place the dough balls onto a sheet pan with baking paper that has been sprayed with non-stick spray. Leave a 2-inch gap between the dough balls. Place them in a warm spot and let them proof until they double in size. Mix the eggs with the Dijon mustard, then brush the egg mixture on the tops of the dough balls and sprinkle mustard seeds on top. Place the dough balls in a 350°F oven and bake for 20 minutes or until the crust is a golden brown color.

Maple Bacon Strips with Boston Lager Glaze

Preheat the oven to 300°F. Lay the bacon on a sheet pan on parchment paper, then cover it with one more sheet of parchment paper. Bake at 300°F for 14 to 15 minutes. In a saucepan, add the honey and maple syrup and bring the mixture to a boil, then cook until it is caramelized. Add Samuel Adams beer and reduce by half, then add the Dijon and dry mustard. Take the top sheet of parchment paper off of the bacon, and baste the bacon in the honey mixture. Return the bacon to oven and turn the temperature to 275°F. Cook until the bacon is crispy.

Baked Beans

In a large pot, soak the beans in cold water to cover by about 1 inch for at least 6 hours and for as long as 12 hours or overnight – change the water once or twice, if possible. Drain the beans and cover with fresh water, one bottle of Samuel Adams Boston Lager and salt. Bring the beans to a boil over high heat, reduce the heat to medium then simmer slowly for 1 hour or until the beans are tender. Preheat the oven to 225°F. Meanwhile, in a large skillet, heat the oil or bacon drippings over medium heat and cook the onions for 8 to 10 minutes or until they are a deep, caramel color. Transfer the beans and any remaining liquid in the pot to a large casserole or Dutch oven. Add the onions, mustard powder, black pepper, brown sugar, maple syrup and paprika. Lay the strips of bacon over the top of the beans, pressing them down into the beans so that they are partially submerged. Add the remaining Boston Lager and enough water to cover the beans. Season lightly with salt and pepper. Bake, uncovered, for about 3 hours or until the beans are browned and cooked through. Serve hot.

How to pick a pint to complement your toppings

Beer-pizza pairing isn’t one-size-fits-all: Sweet pineapple, verdant peppers and spicy sausage require particular pours. Order in (or defrost) your favorite pizza, and pair it properly with these guidelines. Pepperoni & black IPA Pepperoni’s got kick, and alongside a black IPA’s spicy Cheese & ESB hops and bitter roast, the peppery flavor gets sharper We’re drawn to the way a malt-forward beer can create richness with a simple cheese slice. An ESB’s nuttiness is a natural fit with the slice’s salt while the beer’s soft mouthfeel and sweet caramel push the gooey factor with the cheese. Just enough bitterness washes away the grease, leaving some soft cheese flavor on the tongue.

and more defined. The beer’s dark roast also draws out the sausage smokiness, while hop and malt bitterness (the hallmark of this beer style) scrub away grease and prep the palate for another big bite.

Hawaiian & blonde ale

Barbecue & rauchbier

A classic American blonde ale streams quietly beneath this island-inspired slice, creating fullness in the mouth. The beer’s simple malt sweetness connects with the same sweetness in the ham and pine-apple, but tones down the fruit’s acidity. Hop bitterness anchors the pair, and washes it away like a wave receding into the ocean.

Veggie & IPA

A forceful, caramel-forward Scotch ale stands up to the impact of multiple meats in one bite: It attracts the sweeter flavors in meat, while toppings like Italian sausage and pepperoni bring spicy and herbal notes that integrate perfectly into the beer’s sturdy malt profile. A wisp of smoke underscores the bite, while smooth alcohol helps to dry out the tongue.

Where there’s barbecue, there’s smoke: In this “but-ofcourse!” duet, the beer’s campfire wisps bring some authentic grilled flavor to the supersweet, caramelized BBQ sauce, giving even low-budget slices gourmet complexity. Even still, a simple, clean lager finish zips through the mouth and tidies up the palate.

Today’s IPAs range from resinous pine to juicy pineapple; with a garden-inspired pizza, find one with hops that lean green (think grassy, oniony and catty). Onions and peppers gain crisp definition alongside vegetal hops, while the beer’s bitterness deftly bristles away the oil and cheese, leaving only fresh—and deceptively healthy—veggie flavors behind. 42

Meat lovers & Scotch ale

Brown Ale Pizza Dough

A brown ale beers up our pizza dough; we throw it on the grill for pizza worthy of a backyard bash.

Makes: 2 pizzas Ingredients:

1 12-ounce bottle or can brown ale, room temp 2 tablespoons extra-virgin olive oil 2 teaspoons instant yeast 21⁄2 cups bread flour 1 cup all-purpose flour 1⁄2 cup cornmeal 11⁄2 teaspoons salt

Instructions:

Whisk together the ale, oil and yeast in a medium bowl. Let stand for 5 minutes. Pulse together bread flour, all-purpose flour, cornmeal and salt in a food processor fitted with a dough blade. With the motor running, add the ale mixture to the food processor. Pulse until the dough comes together, then process for 30 seconds. (You can also use a stand mixer or make the dough by hand. If using a stand mixer, mix the dough for 4-5 minutes with a dough hook; by hand, knead the dough about 10 minutes.) The dough should be smooth and elastic. Transfer the dough to a large oiled bowl and cover with a clean kitchen towel. Let rise until doubled in size, about 2 hours.

HOW TO: GRILL YOUR PIZZA 1. Preheat a grill to medium-high. Very

generously coat a pizza peel, unrimmed baking sheet or the back of a rimmed baking sheet with cornmeal. Gather your pizza toppings together and put on a baking sheet or plate for easy transport. You’ll also want a large metal spatula.

2. Turn out dough onto a lightly floured surface

and cut dough in half (or desired size). Roll and stretch one piece of dough into desired size and shape and transfer to the prepared peel or baking sheet. Head out to the grill.

3. Clean the grate of your grill. Using a single,

quick motion, transfer the dough to the grill. Top with sauce and desired toppings; close the grill top. Grill the pizza until the underside is brown and crispy and the cheese is melted, 8 to 12 minutes. Transfer to the peel or baking sheet and repeat with remaining dough and toppings.

Meal of the

Month

Vermont Pub & Brewery GRILLED CHIPOTLE CHICKEN SANDWICH on a

foccia roll with turkey bacon, chipotle mayo, hand cut steak fries

Chocolate Beers to love this Valentine’s Day

Chocolate has long been a traditional Valentine’s gift— One that’s designed to incite passion and inflame the heart of a loved one. Yet those paper boxes of chocolate-covered nougats are so cliché, and let’s admit it, not a particularly creative gift. Luckily for us craft beer lovers, there are many delicious and unique chocolate beers being crafted by U.S. breweries—just in time for the national day of romance.

After all, both chocolate and beer are possible aphrodisiacs. A few of the compounds found in chocolate are the same as those produced when you’re happy and euphoric. Beer is relaxing, and when enjoyed in moderation, increases desire and reduces inhibitions—don’t forget that too much alcohol can have the opposite effect. Do pay attention to ABVs, as we want the special night’s beer to be performance enhancing, not performance impairing! If you’re single, newly single or just not in the mood to hear me wax poetic about chocolateinfused beers, don’t worry, I have some recommendations for you as well. Just skip over the “love” beers and go straight to the end of the article. As a professional beer drinker and chocoholic, I can’t think of many nectars more appealing than chocolate beer, and here are some of my decadent craft beer “love” recommendations:

Bourbon Barrel Double Chocolate Imperial Stout Karl Strauss Brewing San Diego, CA This year’s edition is a Bourbon Barrel-Aged Double Chocolate Imperial Stout that features an abundance of darkly kilned malts and a decadent helping of cocoa nibs with rich layers of smooth toasted oak and warming bourbon.

Sexual Chocolate Foothills Brewing Co. Winston-Salem, N.C. This rich, cocoa-infused imperial stout has been released annually just before Valentine’s Day since 2006. It sells out quickly, and don’t we all want to say, “Baby, I brought the Sexual Chocolate?” This liquid chocolate brew is practically guaranteed to induce friskiness.

Odell Brewing Co. Fort Collins, CO

Imperial Choklat Stout

Chocolate Stout The Fort Collins Brewery Fort Collins, CO

Down ‘n Dirty Chocolate Oatmeal Stout Tyranena Brewing Co. Lake Mills, WI Wow, the sex jokes just write themselves with these beers. In truth, this thick, oaty stout is named in honor of a train that careened off of a treacherous railroad bridge and became mired in the mud forever. But you don’t have to tell your lover that.

Southern Tier Brewing Co. Lakewood, N.Y. This lovely stout is made with bittersweet Belgian chocolate and packs an intense chocolate kick. Be sure to quaff this one slowly, and notice how the flavors develop as the beer warms.

Pisgah Brewing Co. Black Mountain, N.C. The darkest of Pisgah brews, the beer formerly known as Vortex II took a significant transformation when Pisgah brewers added a heavy dose (25lbs in 5bbls) of raw cocoa nibs to the brite tanks, thus creating what will now only be known as “Chocolatized.”

Lugene Chocolate Milk Stout

Named after the truck owned by Lugene, the farmer who’s been feeding his dairy cows the brewery’s spent grain for over a decade, Lugene Chocolate Milk Stout is brewed with milk sugar and milk chocolate.

Chocolatized

Slumbrew Porter Square Porter Somerville Brewing Co. Somerville, MA This rich porter is brewed with cocoa powder and conditioned on nibs from Taza Chocolate. Yum!

This seductively smooth stout has lipstick imprints on the label—just make sure you’re not wearing any while you’re drinking it—lipstick kills a beer’s head.