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.

Dry stout-like mocha assertion reveals coffee bean insistence over sinewy yeast seduction and burnt hickory-oak wood tone. Bittersweet black chocolate surge and roasted tobacco splurge confirm ‘robust’ aphorism.

Heavy espresso frontage and sour coffee foundation provide moderate creaminess to full-bodied boldness. Loud black chocolate follow-through leans towards bitter side, staving off frugal mocha sweetness by simmering toffee finish. Brewery defunct: 2006.

Expressive dry-bodied dark brown porter stays chewy, if not particularly rich. Charred hop roast affects oily burnt coffee dryness countering caramelized black chocolate-y cocoa malting. Sour espresso bean finish overrides earthen minerality and wood-charred tobacco chew tarring. Black cherry and cola nut illusions waver. Sticky lace coats glass and smoky ash aroma persists.

Dry black coffee theme allows musty floral fruit nose, toasted malt mouthfeel, doughy yeast sinew, and deep berry seepage to influence chewy molasses-like dark chocolate finish. Inviting as crossover for matured pilsner-lager fans yet timid, watery, and less creamy than full-bodied porters.