Fixed black cherry-currant nose complements prune puree thickness and syrupy maple malt resolve of weighty ebony stout. Toasted hop dryness deepens robust black coffee-chocolate finish, gaining burnt wood hint by third passing.

Hop-fizzed persistence unexpectedly exceeds mocha proclivity, but sharp grain presence adds enough vigor to assure full-bodied finish, if not prolonged aftertaste. Brewery defunct: 2001.

Burnished maroon-hued rocky-headed stout places tart raspberry puree insistence atop deepened dry mocha-prune bitterness ’til prevalent coffee bean bitterness overtakes creamy chocolate cake finish. Dried-fruited fig, raisin and black cherry recess secures tertiary tobacco chew, powdered cocoa and Bakers chocolate wisps.

Sensational tan-headed mahogany-bodied 12% alcohol Imperial Stout flaunts prominent roasted coffee bean theme that’s nearly as punctual as Red Hook’s defunct Double Black Stout (made with Starbuck’s coffee). Creamy molasses sapping coats lactic black chocolate resonation and wavered black cherry nuances while bourbon-licked creme de cacao liqueur pillages thickening cappuccino finish. Burnt cedar, wet bark, and ashen oak found in recessive cove.

Weighty 10% alcohol content happily hidden behind fantastic array of port, burgundy, and bourbon illusions as oak-aged burnt wood chip thicket caresses prune, chocolate, and cocoa cluster. Oncoming ashy dryness counters thick syrupy nature, allowing busy mocha finish to increase its extremely sweet maple serration.

Stellar cocoa-spiced stout gathers delectable dry mocha serenity and flowery hop seasoning for subdued cinnamon-toasted brown sugar opening. At midst, sweet caramel chocolate malts and toasted oat flakes resonate above pervasive bitter nuttiness. Though lacking rugged assertion of richer stouts, its not-so-subtle complexity compares favorably to excellent Rogue Chocolate Stout.

Arrogant nuttiness, bitter charred grain persistence, and stark molasses malt mustiness keep robust mahogany-bodied sienna-headed stout uniquely world class. Creamy chocolate-roasted maltose sweetness counters dry-hopped tobacco chew, pecan pie, cashew, and maple illusions to busy almondine-bourbon finish. By glorious comparison, not as frothy as Guinness Stout and less bitter than Samuel Smith’s Oatmeal Stout. Essential.

Thick and creamy tawny-headed brown body celebrates respected brewers’ 13th anniversary with mind-blowing Belgian-inspired ’08 Imperial Stout. Given a whopping 13.6% alcohol thrust, its sticky licorice forcefulness overrides the overripe raisin-prune quirk, cedar-smoked mocha malt lurk and molasses-sapped honeynut murk to a belated dark-spiced perk. Brown chocolate, cocoa and root beer illusions advance.

Pour slowly distinguished bottle-conditioned Belgian Imperial or risk having overly frothed tan head exceeding lactic light brown body. Sweet molasses waft reinforced by marshmallow-y Kahlua-chocolate liqueur creaminess to burnt sugared toffee midst. Chewy rum-soaked cherry and bruised banana get strewn across increasingly prevailing anise stickiness upending dry cocoa-mocha finish. Supple raisin-prune thickness enriches tertiary cinnamon-clove spicing and wood-charred coal-embittered coffee chasm.

Impressively rugged cave-aged bourbon-barreled version of world class stout. Embittered hop roast replete with coffee bean-soured espresso milking and rich vanilla bean lambasting. Rich barley-oats toasting settles beneath exquisite mocha-liquered finish. Bourbon aging stokes gossamer-like Kahlua, Amaretto, and chicory illusions juxtaposing molasses-sapped chocolate subsidy.

Limited 2001 release has less chocolate sweetness and mocha breadth than Lagunitas’ Bug Town. Hints of cocoa melt in the mouth, causing the finish to be light and unassuming. Crystalline water deflects chocolate malt richness, hurting its chance to strike a nerve with heavy hitters. Perfect crossover for lager and pilsner softies yearning to expand their palate.

Convincing bourbon-barreled Russian Imperial (aged in Jim Beam whiskey casks) maintains lilting espresso head above ruddy obsidian body. Medicinal cherry overture enriched by prune-strewn raisin puree sweetness, viscous anise-licorice ascendancy and creamy molasses frolic. Oaken vanilla souring envelops impending sherry, cognac, brandy and spiced rum illusions as well as recessive Black Forest cake or fruitcake notions.