Stylistically lighter than expected. Distant dark-roasted peanut-shelled walnut, macadamia, and Brazil nut sharpness depletes dark-sugared oats-flaked caramelized toffee sweetness. Soapy molasses-draped cocoa-chalked coffee grounds reside below overestimated, but not insubstantial, wood-conditioned dry-bodied smoothie. On second passing, soft rye-breaded mochaccino-cappuccino creaming picks up wet-papered oats toasting, sweet hazelnut drift, and oyster-shelled crustacean nuance.

Dry ink black mocha porter overcomes slick nature. Lactic dark-malted cocoa-dusted Blackstrap molasses, black chocolate, burnt coffee, crème brulee, and creamy fudge nudge muted hop-oiled astringency. Black cherry, purple grape, raisin, prune, anise, and fennel notes skewer ashen peat-smoked backend. Iodine-like aftertaste may be off-putting. A bit thin compared to heartier porters, but not unlike a simple mocha-chalked schwarzbier or less roasted Black IPA .

Robust ebony-hued dry-bodied mocha porter layers black chocolate richness atop nutty dried fruiting and barley-roasted hop char. Molasses-sapped burnt caramel malting thickens cocoa-powdered walnut-pecan cluster as well as ashen fig-date astringency to ample chocolate-caked finish.

Brewed and bottled by Beer Here at Nogne O, rich chocolate milkshake creaminess seeps into hop-charred oats-flaked toasting, dry coffee roast and ancillary sesame-seeded pumpernickel prod. Syrupy mahogany pour deepens sinewy molasses-like richness and chewy cocoa-milked stead. Caraway rye bread, black cherry puree, plump raisin, Brazil nut, and walnut illusions sidle recessive black tar bittering. Try in lieu of chocolate malted.

Reminiscent of reserved brown ale with its caramelized almond-hazelnut toasting and roasted hop setting. Sweet honeyed oats buttress unrefined chocolate malts and dried tobacco bitterness mildly coercing slight vegetal aftertaste.

Moderate reddish brown-highlighted dry port with black coffee acridity and bitter pine-oak grove enriching sticky honeyed molasses succulence augmenting sour powdered chocolate finish. But fragile toasted oats spine dilutes blanched nuttiness.

Efficient short-headed burgundy-hued winter-styled porter with musty fruit aroma and dry piney-hopped sharpness bulking up nutmeg-spiced caramel-burnt mocha chalking and acrid cocoa-chocolate malting. Smooth, well-integrated full-bodied delight.

Indistinct dry-bodied porter brings raw molasses bittering to sweet licorice setting, finishing closer to a black ale with its ashy mocha malting and dirty earthiness. Arid hop char brackets dark fruited smidgen and gingerbread remnant, but smoked hickory illusion gets lost behind rampant anise stickiness.

Resinous dry porter maintains unsettling washed-out astringency, distracting chocolate malt roast and reedy Chinook hop bittering. Phenol cocoa-powdered toffee-cappuccino dalliance needs creamier caramel-vanilla depth and richer walnut-Brazil nut toasting.

Frothy ebony-hued ruby-highlighted dry porter pleats sour coffee-malt seduction and nutty roast over earthy bottom. But heavy carbonation and acidic sharpness overwhelm creamy texture, thin hop din, and black licorice finish.

Enviably rich blackened porter aids deliciously chewy molasses malt sweetness with bitter coffee bean density and steep black chocolate density. Hints of licorice fill out creamy rum-candied finish. In lieu of espresso, perfect after dinner winner.

More watery than bitterer mocha porters. Rocky tan-headed mahogany Englander delivers caramel-toffee malting to dry-hopped toasted nut bottom. Black-tarred molasses oatmeal recession deepens wood-seared stove-burnt coffee backend. Cola, hazelnut and peanut illusions lag behind. Not as creamy and hearty as most in its class, yet softly satisfying.