Richly viscous full body goes beyond stylistic mocha theme with its oaken bourbon-burgundy wining, coffee-roasted dried fruiting and cocoa-dried butterscotch notch. Creamy dark chocolate expectancy, sinewy molasses-smoked maple malting and luscious vanilla sweetness sidle prune-soured black cherry tartness. Tertiary blackberry, black grape and boysenberry illusions tilt Big Eddy towards sour end. Cedar-burnt wood tone reinforces caramelized brown sugar glaze.

Worthy 2011 limited release brings rich chocolate-caked creaminess and molasses-sapped toffee sweetness to roasted hop char. Brown-sugared Belgian chocolate spicing, variable vanilla verve and minor coffee roasting affect ancillary bourbon-barleywine boozing.

Seductively robust full body anchored by coffee-roasted black chocolate richness. Sweet vanilla aspect sidles rich mocha theme as persistent Black Forest caking reaches summit. Ancillary black cherry, blackberry and black currant illusions provide further luster.

Robust Imperial Stout gains smoked molasses malting above dark chocolate richness, black licorice waver and coffee-roasted espresso smidgen. Soured prune-fig-plum conflux heightens musty Muscat-wined burgundy, bourbon, sherry and Merlot musk. Rye, soy and cocoa nibs illusions deepen resolve but, as with its earthen wining, strays from stylistic mocha-bound perimeters.

Smoothly exemplary bourbon-barreled version of excellent Storm King Imperial Stout brings chewy molasses malting and peat whiskey waft to softly creamed cocoa-buttered black chocolate setting. Oaken vanilla laces sweet blackberry-brandied Kahlua, crème de cocoa and pureed cherry illusions to soothing bourbon finish. A marvelous nightcap.

Boldly rounded full body with exemplary sweet-sour-bitter balance allows hemp-like hop oils to positively affect milky brown chocolate entry, chewy maple molasses-sapped anise goo and sugary oatmeal-toasted backdrop. Advertised espresso adjunct pervades ancillary chocolate cake, chocolate pudding, soy, dried cherry and pipe tobacco illusions. Vinous red-wined sherry boozing settles beside rum-spiced tingle above earthen peat bottom and ashen pine soot. Lusty 10% alcohol thrust well hidden by luxurious chocolate creaminess and hop-charred pine char. 

Easygoing relaxant stays smoothly soft-tongued as oaken vanilla and dark chocolate seep into soothing bourbon warmth of wood-barreled Imperial Stout. Carbolic champagne yeast prickle yields burgundy-port undertones affecting black cherry, raisin, prune and blackberry tartness as well as subtle hazelnut-almond conflux. Dark-roasted stove-burnt coffee spell deepens complexity of  2011-brewed 10.7% alcohol mocha-bound digestif.

Rich molasses-sugared brown chocolate, crème de cocoa and vanilla creaming overrides sharp currant-spiced oatmeal cookie bulk. Black cherry undertones find space beneath mocha proclivities.

Eloquent Imperial Stout brings creamy chocolate spicing to brown-sugared fudge, molasses and vanilla illusions. Espresso-milked coffee bean bittering and minor hop char underscore sweet mocha tendencies.

Doable ‘Mexican Hot Chocolate Imperial Stout’ intricately plies gingerbread-cinnamon spicing to cocoa nibs, vanilla bean, dark chocolate, sarsaparilla, licorice root, and most strikingly, chili peppered heat. Lactic acidity tempers peppery spicing.

Fulsome tar-like hop-charred bittering supercedes stylishly traditional caramel-burnt dark chocolate creaminess. Viscous molasses-smoked pine char, oily black coffee residue, and heavy anise goo further embitter sludgy oats-dried backend.