Perplexed dry-bodied coffee stout from New York’s remote Finger Lakes area recalls oily schwarzbier or less intense Cascadian dark ale (a.k.a. Black IPA). Earthen peat moss seeps into malt-smoked black grape, black cherry, and blackberry souring to mild cocoa-chalked coffee ground bottom. Tertiary espresso, black chocolate, and fudge illusions linger far behind.

Serviceable brown-bodied mocha stout pushes roasted coffee above sticky sugar-burnt molasses creaminess and black chocolate milking. Leathery wood-seared astringency affects tertiary rum-caked black cherry, prune, and raisin illusions.

On tap, aggressive lactose-rich coffee roast lingers above black chocolate-y espresso subsidy. Hop-charred stove-burnt coffee finish cloaks wood-singed grain roast, bittersweet Baker’s chocolate fudging, and plasticine astringency.

Dependable roasted coffee bean theme of taut ebony-hued oatmeal stout remains lighter than most in its robust class. Sticky-tongued cocoa-dried oats-toasted molasses malts reach dry-hopped vanilla-beaned espresso finish. Slight citric zing found at nutty earthen distance. Full-throttled richness counters its smooth nature, giving lighter palates a soothing crossover.

Well-integrated velvety smooth dark ale maintains mocha-driven piney fruited complexity. Maple molasses-sapped caramel malts infiltrate chocolate-covered raisin, black cherry, spiced rum and sugar plum illusions. A hint of bourbon or burgundy fills out recessive coffee easement.

Slick ink black milk stout brings stove-burnt coffee souring to light chocolate-caramel roast. Dark spices, vanilla extract, and anise fill out oats-charred backdrop, but peppery hop astringency and harsh nuttiness overwhelm sugar-caned mocha aspect.

Brewed with Starbuck’s coffee, this now-defunct deep java-centric dry stout is never overbearingly bitter and perfect as a crossover for amateurs. Fresh Northwest water smoothness softens black chocolate resilience, creamy mocha latte scheme, and mild nutty undercurrent. Truly great distinctly robust alternative to decaffeinated coffee.

Ever since Red Hook stopped brewing these with Starbuck’s Coffee (around the year 2000), the double’s halved in value. Not as heavy, full-bodied, or firm as original, lacking the rich coffee-nut thrust necessary for Guinness-like world class status. Happily, the charred hop bitterness remains.

Progressively worse 2008 version, nicknamed ‘db,’ is a limited edition Imperial Stout sham. Disturbing astringency, shrieking metallic twang, and dirty mildewed oiliness override hop-charred stove-burnt coffee frontage. Chalky Baker’s chocolate souring, resinous cocoa bittering, and lulling licorice lapse disrupt coffee bean expectancy. Needs richer molasses penetration, better espresso creaming, cozier hazelnut-walnut backdrop, and more overall depth.

Purchased in growler, absolutely superb full-bodied mahogany-hued stout brings robust espresso thrust to thickening chicory, chipotle, and roasted coffee bean illusions. Wet firewood ashes flank parched Brazilian nut-walnut recession, ceding to clean milked coffee finish. A must have for heartier thirsts.