Resplendent velvety smooth dry stout with roasted chocolate sweetening, syrupy Scotch salience, and chewy molasses density allows creme caramel, vanilla, marshmallow, and cocoa nuances to dot cookie dough midst. Recessive coffee-espresso and parched fig-prune-raisin souring neatly counter chocolate-y motif as roasted nuttiness, mossy earthiness, and pumpernickel tinge hang at the fringe.

Jet black dry stout upholds coffee-burnt black chocolate theme ’til thin toffee finish. Due to watery nature, serve to dark lager heads as a polite crossover.

Robust, billowy tan-headed, tawny brown-bodied dry stout brings maple-smoked chocolate roast to caramel-burnt cookie dough center, saturating mildly hopped earthen grains. Underneath bitter mocha finish lies vanilla-spiced nectar fruiting and unlikely sarsaparilla snip.

Distinct dry espresso theme rises above soft-watered barley-oats sear and hop-charred cocoa bean, cacao seed, tar, and coal illusions, absorbing black chocolate-y burnt walnut trail relegated to back-throated quip. Moderate English-styled stout has easy appeal lighter thirsts will appreciate despite fairly harsh coffee bittering.

Decisive brown-hued beige-bubbled stout with extremely strong coffee persistence gains rich smoked mocha bitterness by dry hop finish as ripe citrus and black licorice form backdrop. White resin flakes, creamy malt extract, and sediment at bottom doubtlessly boost flavoring.  Brewery defunct: 2002.

Chewy full-bodied brown-toned stout lures black coffee sourness and chafed espresso burn to dry roasted nuttiness. Black licorice waver coats tongue. Below the surface, vanilla bean, powdered chocolate, and charcoal notes inform piney hop bottom.

Brewed in celebration of St. Patrick’s Day, hoppin’ mad stout delivers explosive carbolic fizz to alcohol-laden liquid. Roasted barley, dusky malts, and rye wheat counter unusual wine-like tendencies perfectly. Dark chocolate-y coffee grain bitterness rounds out robust finish. Expansive for such a sweet, sticky stout (and not too far removed from excellent Red Hook Black Stout).

Versatile black-hued tan-headed lactose stout with whipped cream-topped chocolate malt palate, rich wood burnt maple creaminess, roasted nut insurgence, and vanilla-fig-cherry dalliance subtly softened by artisian water crispness. By mid-palate, flaked oats juxtapose prudent coffee bean sourness, enhancing lingering mocha finish significantly. Beautiful.

Brazenly charcoal-burnt dry stout overhauls black chocolate souring with charred hops, toasted oats, and smoked malts. Anise pleats coffee bean, espresso, and soy milk illusions to increasingly bitter powdered cocoa finish.

Thin brown-bodied English-styled stout retains coarsely dry moderation, as over-carbonation buries coffee-burnt dark chocolate sourness alongside roasted hop-grained nuttiness. Surging plum-grape pucker accents astringent maple finish, but richness lacks.

Rare find- a Belgian mild stout! As wood-burnt molasses malting subsides, chocolate-roasted prune-soured fig-dried cola-hazelnut ascension reinforces whiskey-soaked lactose-maltose creaminess. After settling, overripe banana and vanilla illusions gain strength. Earthen herbal bottom usurps brittle bourbon buzz, bruised orange lick, and mildly peppered nutmeg spicing of 8.5% alcohol elixir.

Beautiful cascading bubbles surge from mahogany body to tan head, creating visual pleasure deplorable hop-grained acridity ruins. Disappointingly, pungent oak-dried cherry sourness and ester-y white grape pucker form acidic demeanor further burdened by burnt coffee smear.