Moderate reddish brown-highlighted dry port with black coffee acridity and bitter pine-oak grove enriching sticky honeyed molasses succulence augmenting sour powdered chocolate finish. But fragile toasted oats spine dilutes blanched nuttiness.

Efficient short-headed burgundy-hued winter-styled porter with musty fruit aroma and dry piney-hopped sharpness bulking up nutmeg-spiced caramel-burnt mocha chalking and acrid cocoa-chocolate malting. Smooth, well-integrated full-bodied delight.

Indistinct dry-bodied porter brings raw molasses bittering to sweet licorice setting, finishing closer to a black ale with its ashy mocha malting and dirty earthiness. Arid hop char brackets dark fruited smidgen and gingerbread remnant, but smoked hickory illusion gets lost behind rampant anise stickiness.

Resinous dry porter maintains unsettling washed-out astringency, distracting chocolate malt roast and reedy Chinook hop bittering. Phenol cocoa-powdered toffee-cappuccino dalliance needs creamier caramel-vanilla depth and richer walnut-Brazil nut toasting.

Frothy ebony-hued ruby-highlighted dry porter pleats sour coffee-malt seduction and nutty roast over earthy bottom. But heavy carbonation and acidic sharpness overwhelm creamy texture, thin hop din, and black licorice finish.

Enviably rich blackened porter aids deliciously chewy molasses malt sweetness with bitter coffee bean density and steep black chocolate density. Hints of licorice fill out creamy rum-candied finish. In lieu of espresso, perfect after dinner winner.

More watery than bitterer mocha porters. Rocky tan-headed mahogany Englander delivers caramel-toffee malting to dry-hopped toasted nut bottom. Black-tarred molasses oatmeal recession deepens wood-seared stove-burnt coffee backend. Cola, hazelnut and peanut illusions lag behind. Not as creamy and hearty as most in its class, yet softly satisfying.

Sam Smith’s been bangin’ out these bold burgundy-tinted dry bodies since 1758. Persistent black coffee bitterness juxtaposes creamy lactose-molasses sweetness, smoked oak-cedar wood tones, dried fruit flux, and dainty floral succulence for mud-honey thickness. Like fine brandy or ripe sherry, perfect after dinner. England’s most richly rewarding porter.

Dryly bitter porter with coffee-burnt dark chocolate creaminess retains semi-rich mocha malt finish. Neither as bold nor as filling as most porters, leaving only trace of roasted cocoa at washed-out toasted grain finish.

Immaculate sweet-scented dark brown porter brewed in the Windy City since the 1800′s in the Great English tradition, Big Shoulders leads with a great chocolate punch and finishes with hop-charred roasted coffee assertiveness. Though stout-like with its maple mocha presence and burnt caramel malts, it’s smooth going down and perfect as a crossover. Brewery defunct: 2002.

Cascading brown bubbles settle at maroon head as sweet chocolate nose befits creamy vanilla surge, chalky cocoa mustiness, and dusky barleymalt traipse. But dank raisin-plum finish lacks authority and cloying maple sugaring scoffs powdered mocha acridity.

Striking stylistic libation flaunts incipient visual stimulation as richly cascading rocky tan head slowly settles above proud mahogany body. Up-front, harsh Blackstrap molasses thickness overlays affluent black chocolate malting and muddy black coffee persuasion. Ensuing hop-roasted tobacco-charred bitterness intensifies burgundy-port influence, coarse walnut-cola nut jot, and earthen mildew bottom. Brewery defunct: 2010.