Creamy chocolate richness softened by smooth water texture and amiable hop touch. Exceedingly clean light-bodied stout offers modest change of pace. Brewery defunct: 2002.

Robust, black-hued, cocoa-headed dry stout with sweet ‘n’ sour dark chocolate concentration given transitory oatmeal dalliance and spritzy hop flow gently backed by contagious mocha mildness, fleeting sticky maple stint, and prim nutmeat thickness. A chocolate pudding substitute.

Extremely rich dry-bodied mahogany stout serenades penetrative grains, sugared oats, burnt caramel, and maple sap with lingered coffee roast to subtly bitter smoked finish, hiding heavy alcohol content for less restrictive novices.

Impressive Belgian-styled 10th anniversary celebrator slurs collars of tan spume across glass above proud mahogany hue. Lactic malt-smoked cocoa-powdered souring boosts creamy dark chocolate froth and latent cappuccino luster. Hop-roasted burnt coffee skulk advances as cinnamon-teased vanilla spicing, dry fig-date slink, and hazelnut tinge crimp cherry cordial wisp.

Apparently Rogue Shakespeare Stout in brown-beared disguise. Heavy coffee richness, roasted hop thicket, and chocolate nuttiness outlast prickly carbonation as delightfully bitter Guinness Stout-related appeal ensures robust blackened mocha malting.

Perpetual black chocolate nose and tongue, dusky molasses-sapped powdered cocoa concision, bitter vanilla bean respite and oats-flaked hop tarring consume decisive lactose-frothed milk stout. Compact sandalwood-hued head, wispy Brussels lace, and jet black complexion provide visual seduction suiting creamy chocolate malted full body. Chewy toffee midst, bulging anise drift and ripe cherry surge stimulate emerging cookie dough finish. Like coffee with creme de cocoa, retains sweet sumptuousness.

Strong vanilla-chocolate ice cream frontage lavishes well-detailed burnt coffee roast, infiltrating caramelized mocha latte midst with thick mocha frosting. Maple sugared recess counters powdered cocoa souring to malted milk finish for creamy dessert alternative.

Marvelous creamy chocolate sweetness and chewy cookie dough thickness counter distinct burnt coffee sourness for absolutely perfect dry stout. Frothy mocha notes abound amongst sinewy yeast texture, as hints of black cherry, cocoa butter, and red currant add further complexity to slow sipping robustness. Yet sturdily rich alcohol-strengthened Zonker succinctly leavens pervasive boldness with enchanting textural calmness.

Astonishing creamy chocolate malted theme dominates fabulous Imperial stout. Super-sweet milk chocolate-y frontage benefits from residual vanilla, hazelnut, and cherry cordial illusions heightening thickened chocolate cake finish. Compares favorably to Young’s Double Chocolate and Rogue Chocolate Stout.

Voracious dark-roasted espresso theme forms above lactic black chocolate and smoked molasses. Oily coffee resin sidles roasted hops, flaked barley, and toasted cereal oats as purple grape esters pierce tart cherry puree reminder, adding to well-balanced robustness.

Lactic cocoa-powdered porter bursts forth with roasted chocolate malting, black coffee souring and maple molasses sweetening, picking up hazelnut and macadamia illusions for lofty dry mocha finish.

Extremely thick molasses-coated amber ale with wonderful chocolate vigor. As black as Guinness in appearance, and almost as incredible. Though not water-based like most Canadian brews, Black Amber retains clean crispness despite such dark auspices. Blackened caramel malts, powdery cocoa bittering and ashen dried fruited backdrop compatible to light porter styling. Lengthier creamy finish would suffice, but no one is arguing.