On tap, soft-toned black stout goes down lighter than creamy coffee-rich porters. Though initial coffee bitterness subsides and dry mocha finish fades dramatically, mild roasted nut aftertaste drifts heavenward. Serve with cannolis and cheesecake instead of espresso (who needs the extra caffeine?)

Unconvincing tan-headed mahogany-hued dry stout closer to soured schwarzbier. Oats-flaked chocolate-vanilla souring and maple-molasses sappiness nestle cocoa-powdered coffee bean bitterness. Subordinate barley-hops toasting grounds smoky charcoal-cedar divergence. Creamy caramel nougat sweetness absorbed by tar-thick espresso ebb. On second passing, diffident coffee-oiled souring and dried fruited cherry-raspberry tartness override recessive cocoa bittering.

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.

Fulsome ink black bitter with sierra head and nicely disguised 12% alcohol range provides bountiful dry-roasted coffee theme. Burnt caramel, black chocolate, vanilla, and bourbon sweeten rich espresso sequel. Charred hop spicing bolsters ashy charcoal and soil-y peat corners as well as latent dusted floral illusions. Sticky anise, maple sap, and molasses viscosity thickens sludgy viscous nature. A perfect nightcap.

Impressively haughty espresso theme never overshadows lusty cappuccino milking, French vanilla arousal, charred earthen nuttiness, and toffee-candied tease. Smoothly soothing nitro-fueled mocha stout remains thick and creamy to flaked oat bottom, bettering Starbuck’s finest coffee.

Mahogany-hued brewpub fave bottled by magnanimous Mercury Brewery creates dramatic fragrant coffee bean theme intensified by roasted-hopped oatmeal soothe, black chocolate swirl, and slight charcoal slip. Less doughy, spicy, and sticky than multi-dimensional Mercury sibling, Ipswich Oatmeal Stout, yet heavily ambitious.

Compellingly cascading cocoa-colored beads climb to top of frothily radiant brown-bodied brilliance. French-roasted coffee bean essence, creamy espresso-cappuccino punctuation, and thick caramel-burnt malting usurp dry cocoa souring. Vegetal peat earthiness, black-tarred charcoal bittering, and rummaging black licorice sweetness furnish undertones. Superb!

Distinct black coffee presence and mocha malt depth lead the way for resilient ale. Though too watery for stout class and lighter than typical porters, it carves out a perfectly convenient niche softer tastes will welcome.  Brewery defunct: 2006.

Decisive coal-hued tan-headed Asian stout imparts heavily roasted bitter espresso theme emboldening cedar-smoked jalapeno-peppered chipotle resilience. Molasses-thick black chocolate swell picks up coffee-soured vanilla bean register.