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.
Contract brewed for Lotso Lox Brewery, this black beauty lives up to its bagel-centric promise. ‘Well bread beer’ piles heavy maple oats and black chocolate malts atop pumpernickel, marble rye, and whole-wheat illusions. At busy finish, black honey bittering reigns in black currant souring and dry coffee bean remnant. Brewery defunct: 2009.
Thick mahogany-marooned lactic porter leads with dark chocolate intensity deepened by coffee-roasted bitterness plus black licorice, raw molasses, and fig snips. Vanilla bean souring magnifies sugary maple spell and faint bourbon tinge, finishing even more bitter than it started.
Dry mahogany-bodied ruby-glowed English-styled moderation bridges black chocolate-y frontage to acrid walnut-pecan coarseness plus evenly dispersed peat-kindled earthiness, wispy pine-hopped char, and smoked meat reminder. Bitter grape esters counter slimmest milk creaminess near sharp alcoholic finish, heightening deferred black licorice deluge.
Nearly as robust as label indicates, creamy porter features dark caramel, toffee, and overripe cherry notes atop roasted barleymalts. Shades of mocha bitterness seep through chocolate-maple-brown sugar sweetness as toasted hops accentuate lively bittersweet finish. Try in lieu of Sugar Daddy candy bar.
Dry-bodied mahogany porter needs thicker roasted chocolate resonation. Sourly astringent coffee oiliness girds coarse grapefruit recess to tepid tobacco-dried cola-walnut finish.
Slender dark amber complements smoked malt dryness with roasted mocha-chocolate notion, but weak toasted barley-hop backbone too light-bodied for its class. Brewery defunct: 2008.
Lingered coffee thickness and heavy mocha-chocolate confluence provide early promise, but toasted malts never overcome obtrusive fizz, lowering overall effectiveness. Musty barley dredge picks up tar-like residue, evaporating quickly to chalky powdered chocolate dryness. Just not as definitive as finest porters.
Redolent of nearby Colorado brewer Great Divide’s St. Brigid Stout due to soured coffee grain theme and nutty chocolate variance. But unwanted medicinal astringency, phenol citric-peeled lament, and trashy lactose finish decrease depth substantially.
Withered hazelnut acridity becomes too one dimensional and overbearing for dry coffee and sweet chocolate to penetrate indifferent porter. Questionable dried fruit souring and tannic grape parch leave tart mouth pucker as disturbingly ashen coal-like hop char moderates compromised espresso bittering.
Tan-headed dark brown porter laminates aromatic caramel sweetness to ashy chocolate-prune enrichment and dry coffee bitterness. Fleeting sharp-hopped soft-watered red wine ethereality pleats unobtrusive dank malt finish.
Magnificent black-hued, thick tan-headed, chocolate-scented porter enriches creamy coffee frontage with burnt maple caress. Syrupy yeast linger usurps sugary mocha sweetness adjoining toasted hop bitterness, creating full-bodied chocolate liqueur-styled malt brew. Everything you’d hope for. As label indicates, “aesthetically pleasing and wholly superior.””