Intriguingly robust mahogany-hued tan-headed porter preserves deeply embittered single-minded coffee bean roast from tongue-tip to bottom-throat. Chocolate latte creaming proffers burnt caramel, maple, hazelnut, cola and espresso supplement, sheltering heavy java influence, off-dry toasted hop subtlety, and creamy vanilla retreat for impeccable black coffee alternative.

Dry tawny porter with roasted coffee frontage, charred pine contingence, and prolonged burnt mocha finish bottomed by bitter cocoa-black chocolate. Dark rum, sour fig, sweet tobacco leaf, and acrid citrus notes complement herbal timbre.

Dark as the evening sky, coffee-enriched porter promptly backs charred grain bittering with syrupy vanilla-chocolate malt sweetness. Though sticky maple outlines lingered mocha finish, too mild for full-bodied porter.

Dark brown porter plies ice coffee entry to crisp-watered chocolate malting, but lacks creamy mocha richness of better hop-roasted porters, upsetting established drinkers looking for more robust fare. Brewery defunct: circa 2006.

Exquisite mahogany-hued porter perfectly counters determined espresso bitterness and burnt wood tone with sweet chocolate-cocoa-molasses permanence, settling to daunting creamy mochaccino finish rejuvenating off-dry blackened hop roast.

Coffee grain sourness inundates oily dry-bodied porter, fading to frugal hop-fizzed tedium lowering potential of indifferent roasted barley finish.

Hazelnut surge adds unique exertion to otherwise indifferent porter. Delicate mocha sweetness and moderate coffee bitterness sneak through, but more body and character needed for true complexity.

Deep roasted nuttiness pierces burnt coffee dryness, dewy earthiness, and milk chocolate reminder to oily finish of ruby-glowed porter.

Supremely complex Brooklyn porter brewed with local Gorilla Coffee Ethiopian Yergachette blend second only in exultation to Red Hook Black Hook Double Black Stout (featuring Starbuck’s coffee). Luxurious fresh-roasted coffee bittering perfectly contrasts sweet anise goo, chewy molasses sweetness, and baker’s chocolate resin. Milky cappuccino-espresso emboldens hop-charred coffee ground finish as tertiary smoked cedar, burnt caramel, and hazelnut reinforce rich mocha backbone.

Chocolate-scented mahogany-hued porter with firm oats-toasted barley-wheat mesh allowing sweet yeast to envelop bitter black coffee finish reminiscent of, but less prominent than, Samuel Smith Taddy Porter. Tingling carbonation tickles nose while light malting softer than frothier porters. Brewery defunct: 2002.

Dry espresso opening inundates cola nut-singed bitterness undermined by phenol carbolic fizz, vinous raisin turnoff, and astringent hop-charred finish. Needs thicker mocha semblance and deeper coffee roast.

Pour slowly frothy New England islander or risk overt carbonation. Bitter coffee bean profile allows sour chocolate, tangy prune, and tannic grape illusions to offset lactic charge of blackened ruby, rocky beige-headed, bottle-conditioned port. Fuller body texture and richer barley roast would increase worth.