Strong smoked chocolate presence, mocha porter thickness, and dark coffee aroma immediately noticed. Syrupy residue provides creamy malt whiskey sensation. Roasted barley base gives way to prune-plum notes and nut-tinged complacency. Well crafted (with six malts and three varieties of hops) and quite heady as a rewarding after dinner drink. Improbably darker, richer and better than New Amsterdam Black & Tan.

Busy Belgian-styled dark ale places smoked mocha malt serenade above woody grain bottom as pithy chocolate-grape-nut theme builds to port-like thickness until honeyed cocoa undertone enriches lingered aftertaste.

Hearty brown ale with brawny mocha aroma, moderate grain appeal, syrupy malt texture, and slightest spiced fruit hints. Though lacking sufficient overall character (its flavor flattens by finish), delicate chocolate notes enliven bland aftertaste. Brewery defunct: 2006.

Burgundy-hued, mocha-scented, heavily carbonated Scot with soda-like opening gaining earthy grain prominence prior to sweet ‘n sour cherry-grape innuendo and tingly spices decorating robust wood burnt finish. Musty roasted coffee bottom maintains stability.

Sweet chocolate malt opening pervades pallid dry hop sedation and mineral grain backbone. Ashy mocha and mushroom earthiness furnish casual finish with mellow roasted resonance.

Unassuming khaki-hued strong ale (8.5% alcohol) lacks definition and depth. Parched fig-date astringency mildly embitters dank chocolate malt souring and roasted nut coarsening. Meager charcoal-singed black licorice recess hinders earthen grain lag.

Named after Greek hippo promptly displayed on label, this caramel-hued ale stimulates mocha richness with lively hop backdrop scaling light crystalline flow. Smoothed-over grains embed chocolate hints. Accessible for amateurs.

In 16-ounce brown jug this top fermented Abbey ale works an inviting candy apple aroma into watery-textured buttery malt woo. Subtle barley insinuation lacks distinction as sweet finish fades quickly. Better than average; substandard for Belgian ale.

Clump-y brown yeast residue layers viscous-bodied, lumpy-headed Belgian-style dark ale. High carbonation soaks bruised orange tang, soured banana rim, and sugary bubblegum stint. Rigid medicinal bitterness hinders chewy center and citric spicing.

Warbled mildly carbonated coppery-hued medium-bodied English-styled amber ale pits sugary corn malt sweetness against oncoming musty peat, dry chestnut, and grape nut illusions. Toasted mineral-grained hop meander scarcely embitters tinny finish, stagnating sketchy Scotch slip. ‘07 version bottled at Maryland’s Wild Goose Brewery possessed gentle honeyed caramel creaminess countering woody Chinook-hopped astringency and dried fruit bunker.

Bland fire-brewed African-styled pale-bodied amber ale lacks stylistic resolve. Cloy sorghum-millet malting confronts acidic yellow-fruited hop tingle. Floral-spiced lemon bittering tucks in green grape tartness, unripe banana stint, and earthy gypsum spell.

White-bottled cloudy prune-hued ale gains robust brandy charm from dry barleymalts, sour chocolate, and clove hints. Concentrated carbonation grips the tongue, allowing spicy adjuncts to seduce. On tap, ripe apple, red grape, and raisin-fig nuances reinforce alcohol-soaked malts.