On tap at Craft House, soft-tongued dry Irish stout never fully develops, staying too tame and lacking depth. Easygoing coffee-oiled bittering fades quickly above hop-toasted char, dark-roasted chocolate malting and black-breaded caramel tease.      

Inventive Scottish stout brings mildly creamed peat-smoked dark chocolate malting and chewy cocoa-powdered caramel malting to clean well-watered crisping, finishing with a mocha-sweetened cedar burn (not unlike a moderate rauchbier). Light vanilla, molasses, coffee, cola nut and root beer illusions coddle silken mocha theme.

On tap at Andy’s Corner Bar, easygoing nitro-based dry stout retains mild eggshell-headed creaming and soft-toned mocha bittering. Delicately dark-roasted black patent malting and relegated toasted hop char pick up distant roasted nuttiness. Dark chocolate, black coffee and espresso notes linger. Despite commonplace comparisons, it’s not nearly as flavorful as Guinness Extra Stout.

Classic Irish-styled dry stout (brewed in Massachusetts for Connecticut brewpub) spreads cacao nibs across dark-roasted black patent malting. Ancillary ice coffee, dried cocoa and tarry molasses illusions fade to ashen charcoal coarseness. Peat-smoked mocha snip done in by plastique acridity.

Smoothly crisp-watered dry Irish stout tosses smoky mocha malts and barley-roasted earthen peat at acrid hop char. Cocoa-powdered Baker’s chocolate, toffee, cacao nibs, day-old coffee, Irish coffee, black tea and burgundy nuances struggle to properly surface. Stylistically murky.

Profoundly embittered dry Irish stout loads hop-charred roasted coffee and sappy Blackstrap molasses atop smoked barley malts. Black rye-breaded spine picks up Baker’s chocolate bittering, acrid charcoal tarring and creamy vanilla bean affectations. Dark nuttiness abounds beneath heavy mocha concentration.

Less brazen than brewers’ full-bodied porter, yet still rich, creamy and lactose-heavy for stylistic dry Irish Stout. Copious dark chocolate chalking and ample coffee bean bittering ascend above moderate charred hop toasting. Sticky anise upsurge intensifies sweet hazelnut and astringent walnut illusions. On tap, obsidian-hued dry body retains all its character, though roasted coffee influence is less persistent.

Middling dry Irish stout lets slick plastic impression and everlastingly harsh charcoal tarred bittering disrupt decent blackened mocha theme. Resounding coffee-burnt dark chocolate frontage accrues resinous hop char and dirty earthen spell. Ashen plum, prune and raisin subsidy lost amidst acrid phenol doldrums. On second passing, peat-soiled marble rye, pungent black tea, bourbon and molasses undertones nip at the bitter black chocolate finish.

Smooth medium-bodied mahogany-hued Irish-style dry stout proves quite versatile. Full-blown mocha frontage surges past burgundy-bourbon boozing bracing sticky anise-seeded dalliance and black coffee coda. Black cherry souring, ester-y grape tartness, brassy walnut singe, and latent charcoal burn embitter hop-oiled oats-smoked cocoa malting to earthen peat bottom.

Fizzy dry-bodied schwarzbier-like black ale misses mark. Coarse metallic shrill depletes mocha nuttiness of supposed Irish-styled stout. Oily hop-toasted grain-roasted charcoal burn overwhelms bittersweet cocoa-seeded black chocolate harshness, gnarly fig-soured chicory coffee meander and salty soy spell.