Ernest's Silky Smoove (with Cacao Nibs)
Pizza Port Solana Beach

Cask service via hand pump into a half-pint glass at Pizza Port in San Clemente.

A: Opaque black color showing light transmission at the edges, with off-white residue of foam that tries to climb the walls of the glass. No lacing remains on the glass.

S: Mild chocolate that is milky and even slightly smoky. A simplistic but appetizing smell.

T: Begins off-dry, with roasted malt and tobacco that give way to significant dark fruit. Fruit and malt persist to the finish that is not bitter but does have some cinnamon.

M: Medium to thick viscosity, oily slick on the palate, with almost no carbonation.

D: As porter styles go, this one seems to have all the life and character of one brewed by Karl Strauss (which is to say, Not Much) until the textural qualities are considered. Within that limited arena, this beer shines like a star--living up to its given moniker. It showcases the unique effect of the oat as a specialty grain. While many oatmeal stouts try to claim an oily smoothness imparted by the inclusion of oats in the brewing process, this one succeeds at that one aspect entirely. However, the influence of the cacao nibs is limited to the smell, which is pleasantly chocolatey. While the standard formula of this brew can come across as over-roasted or even scorched, this does not possess even a hint of such qualities.