Frantic dark-roasted chocolate malting inundates smoked molasses bittering, fudgy cookie dough sweetness and toasted oats sugaring. Crude hemp-oiled hop bittering deepens the dry cocoa-powdered finish.

Dry hickory-smoked pungency absorbs dark-roasted mocha malting. Bitter black chocolate and coffee rampage gains tar-like hop oiling and ashen charcoal acridity. But watery coffee-roasted espresso finish loses body and texture after a few sips.

On tap at Jimmy’s No. 43, dark toffee aromatics inform cocoa-powdered Baker’s chocolate entry and heavily smoked black chocolate bittering. Sweet n’ sour hop-oiled nuttiness fills the backend. 

On tap at Track 84, subtle nitro-creamed dry stout stays soft on the tongue. Black chocolate malting and nutty hop-charred splurge receive smoked rauchbier-like afterburner. Black cherry, vanilla and cappuccino undertones caress oats-toasted backend.

Relaxing creamed coffee mellowness flutters across dark-roasted chocolate malting and hop-charred cola-hazelnut bittering of fine dry-bodied stout. Ashen peat-smoked burnt wood undertone and fluctuant dark cherry fruiting gain footing at espresso-milked center. Less adventurous dark ale newcomers will find its easygoing appeal most delightful.  

Peculiarly captivating mocha stout brewed with orange peel (!) brings sharp-spiced Belgian chocolate to roasted coffee midst. Could pass for a black chocolate-fronted Irish Stout or a amiable schwarzbier. Advertised orange peel bittering sits at tart backend.

Nifty pepper-spiced stout makes for solid and approachable adjunct ale. Aged on cocoa nibs and ancho chile peppers, its hot-spiced regalia amiably complements the salient cocoa-dried black chocolate stream. Never profoundly offbeat or weirdly obtuse, this subtly chili-peppered mocha-bound elixir pairs well with spicy southwestern cuisine.

Terrific non-traditional mocha-spiced full body with nebulous foreign/export stout labeling offers illusionary plentitude. Molasses-soaked anise, cherry puree and black cardamom lead the charge as nutty chocolate backend gains luster. Cappuccino-frothed espresso-dried coffee bittering enhances subsidiary wood-charred cola, macadamia, and hazelnut coarsening. Tertiary cocoa-buttered licorice, sarsaparilla, and chicory nuances eventually seep into the mix.

Nutty coffee emphasis worthily upends musty mocha redolence, sweet chocolate richness, and roasted barleymalt base of opaque brown body, but dry fruited finish lacks anticipatory hazelnut assertiveness.

Thick as mud maroon-hued puffy-headed dry stout with dank malt aroma and toasted hop facade retains full-bodied barley-mocha assurance for effective organic grain finish.

Organic Mexican coffee palate becomes drier, less creamy as toasted barley-hopped black-hued stout drains. Roasted chicory and peat give carbolic bitter its earthy appeal and transient sourdough nuance fades just as licorice root finish commences. Serve to Sapporo Dark fans.