Ultra-rich full body tries to squeeze a myriad of flavors into a single whole and nearly succeeds. Creamy dark chocolate fudging gets nudged by glutinous anise gunk as port-wined black cherry, blackberry and prune harden the edges. Pine-sapped molasses and oak-charred black whiskey tones thicken the embittered tar-like hop char. Just a little heavy-handed and overwhelming.

On tap at Monk’s Cafe, sweet mocha dessert treat layers black chocolate-spiced smoked malts atop chewy cookie dough yeast. Black cherry puree, raisin bread, toffee, vanilla, coconut, anise and biscotti undertones scatter by ashen hop char.

All-consuming anise influence almost buries ‘decadent’ Ecuadorian cocoa nibs flavoring. Sweet brown chocolate-fudged caramel roast needs deeper resonance above ashen wood-charred hop bittering.

Expressive Dutch dark ale goes a tad beyond stylistic boundaries with successful results. Lovely bourbon aromatics spread across swamp-watered dark chocolate entry. Black licorice influence gains prominence above molasses-smoked mocha malting over time. As latent cocoa-powdered burnt coffee acridity seeps into dried-fruited fig, black cherry, black grape and prune illusions, dingy cellar pungency ascends. Sherry, barleywine and burgundy undertones add depth.   

Dryer than standard Imperial Stout, loading astringent cocoa-powdered chocolate malting above rye-toasted hop char. Tar-like molasses bittering thickens, infringing upon latent coffee roast and gooey anise tease.

Abstruse dark ale brings unexpected compost-wafted rauchbier-like cedar burn to dry cocoa-powdered Baker’s chocolate provocation. Smoky wet-wooded campfire setting outdoes dirty-grained astringency, tar-like raw molasses bittering, fig souring and anise seeding, disrupting stylistic mocha influence.

Voluminous bourbon-barreled Imperial Stout (circa 2013) gains warmth for soothing nightcap. Smoked bourbon saturates black coffee overtones and dark-roasted chocolate malting. Candied Jack Daniels whiskey sweetness picks up steam thereafter as lovely espresso, molasses, vanilla, anise and gingerbread undertones contrast hop-charred wood burn.   

Uniquely rigorous hybrid balances peat-smoked German rauchbier grit with mild Russian Imperial Stout mocha sedation. Beechwood-smoked campfire setting picks up stylistic Band-aid astringency for ascending dark chocolate malting and mild coffee roast. Cured meat leathering gains prominence over fudgy molasses midst. Tertiary creme brulee, honeyed whiskey, black cherry, roasted tobacco and maple-sapped bacon illusions scamper by.

Dryer than most sweeter stylistic competitors, robust mocha dessert beer balances dark-roasted chocolate malting, dried cocoa powdering and bitter coffee grinding. Tertiary vanilla, espresso, roasted tobacco and licorice root illusions float beneath.

Murky raspberry puree tartness never fully integrates with hop-charred black coffee nuttiness and dark-roasted chocolate malting. Chalky cocoa backdrop adds to rich mocha prominence, but raspberry flavoring seems a bit artificial.

“Arrogant and flamboyant” Imperial Stout pours like motor oil and definitely mimics a delicious pine nutty almond biscotti dipped in black coffee. Creamy fudged chocolate brownie frontage sweetens mid-palate, picking up cocoa nibs, carob, French vanilla, hazelnut latte, amaretto and anise illusions. Sneaky oak-charred chipotle pepper burn seeps into bourbon-lacquered java finish. A superior 2013 discovery.