Terrific non-traditional mocha-spiced full body with nebulous foreign/export stout labeling offers illusionary plentitude. Molasses-soaked anise, cherry puree and black cardamom lead the charge as nutty chocolate backend gains luster. Cappuccino-frothed espresso-dried coffee bittering enhances subsidiary wood-charred cola, macadamia, and hazelnut coarsening. Tertiary cocoa-buttered licorice, sarsaparilla, and chicory nuances eventually seep into the mix.

Creamy black chocolate-fronted roasted coffee-backed dry-bodied stout fits charcoal-tar bittering into briny oyster-salted sea-watered sinew. Peat-y hop-charred barley roast reinforces tertiary nut-burnt cocoa powdering. Baker’s chocolate dryness, mild espresso bittering, and boozy Scotch-burgundy nuances dance across finish of robust ink black ruffian.

Apprehensive Belgian-styled chocolate stout lacks clear theme and falls short. Coarse candi-sugared black chocolate initiation ravaged by musty molasses astringency and metallic 7.5% alcohol rigidity. Vague coffee ground insinuation fades badly as murky blackberry-blueberry puree digression lingers to charred coal slunk. Peat-y hazelnut-walnut subsidy and anise-currant bittering interrupt lactic black chocolate lead-in.

Mediocre frothy tan-headed mahogany-bodied macro with surging cascading bubbles and Guinness-like nitro flow. Dry nutty overture and roasted hop support dissipate for burnt coffee spell, losing smooth creaminess by watery finish.

Tawny-headed mahogany-bronzed cream stout gains extensive lactose-aided coffee-nut souring as oatmeal backbone fortifies burnt caramel, black tar, and dried raisin illusions pared down by charred hop finish. Chocolate milkshake thickness counters soft-watered texture consuming smoked cedar trail sweetening cherry puree acridity and black chocolate remnant. But lavish frothing falters as phenol nature swells.

Resplendent velvety smooth dry stout with roasted chocolate sweetening, syrupy Scotch salience, and chewy molasses density allows creme caramel, vanilla, marshmallow, and cocoa nuances to dot cookie dough midst. Recessive coffee-espresso and parched fig-prune-raisin souring neatly counter chocolate-y motif as roasted nuttiness, mossy earthiness, and pumpernickel tinge hang at the fringe.

Distinct dry espresso theme rises above soft-watered barley-oats sear and hop-charred cocoa bean, cacao seed, tar, and coal illusions, absorbing black chocolate-y burnt walnut trail relegated to back-throated quip. Moderate English-styled stout has easy appeal lighter thirsts will appreciate despite fairly harsh coffee bittering.

Brewed in celebration of St. Patrick’s Day, hoppin’ mad stout delivers explosive carbolic fizz to alcohol-laden liquid. Roasted barley, dusky malts, and rye wheat counter unusual wine-like tendencies perfectly. Dark chocolate-y coffee grain bitterness rounds out robust finish. Expansive for such a sweet, sticky stout (and not too far removed from excellent Red Hook Black Stout).

Thin dark brown English-styled stout retains coarsely dry moderation, as over-carbonation buries burnt coffee and dark chocolate sourness plus roasted hop-grained nuttiness. Surging plum-grape pucker accents astringent maple finish, but richness lacks.

Unassuming soft-bodied velvet black stout segues from subtle smoked nuttiness to light toasted hop bitterness, but sedate carbonation and lack of proper chocolate malting undo any creamy significance.

Dry-roasted coffee bulk aids moderate mocha malt creaminess, cocoa-powdered sourness, and spiced hop jigger closer to bitter porter than robust stout. Currant, raisin, and port give tart finish extra pizzazz.

Ripe pumpkin pie surge gets integrated with sharp-hopped cinnamon-nutmeg spicing, but lactic mocha expectancy needs better thickness to counter autumnal seasoning. Brown chocolate and espresso merely dot peat-y vegetal bottom.