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.

Weighty black chocolate permanence and dry cocoa bean thrash sustain bittersweet mocha diffusion countering charred grain finish of medium-bodied porter. Milked coffee soothe overtakes dry nuttiness along the way, lowering high-octane appeal.

Musty earthen mossing of frothily cascading English porter secures dry coffee roast, black chocolate bittering and sharp hop-charred nutty residue. Yet watery texture provides silken crisping against moderated tar-like molasses bittering. Sticky, strong, but not distinct… and hardly London style (unless they mean London, Ontario).

Unassuming pint-size porter finally gains intensity at its lightly malted caramel finish. Lacking distinct mocha and chocolate malt character most heavy porters boast, but OK as crossover for lighter drinkers.

Rich ink black ruddish-hazed London-styled mocha porter maintains brisk dry-hopped char and dusky cola-macadamia sear to black cherry-pureed raisin-fig conflux corrupting soy-sauced chocolate-roasted finish.

Confusingly indistinct ink black porter closer to banal Schwarzbier. At opening, Russell Stovers chocolate-covered raspberry cream candy essence loses footing to chalky powdered cocoa bittering and musty grape-dried oaken cherry souring. Protruding raspberry puree tartness pervades coarse dry-hopped finish, but funky mildewed vegetal waft and vinous acidity ruin confounding digestif.

Remarkable lactic porter makes excellent dessert fodder. Vanilla bean bittering absorbs sweet brown chocolate, cappuccino, coconut, creme de cocoa and molasses-toffee scintillation. Peat-smoked roasted hop char stabilizes anise, hazelnut, cookie dough and cherry puree illusions. At maple malt finish, casual bourbon-sherry whim detected. On tap, initial vanilla-mocha intensity receives whimsical dried fruiting, watering down burnt caramel malting a tad.

Velvety garnet haze imbues dry mocha porter given warm candied maple waft to counter roasted coffee souring. But dulled citric murk and meager black chocolate sendoff summon deficient astringency.

Robust dry-bodied Irish-styled lactic porter gains enticing coffee bean roast above black chocolate bittering. Fizzy hop char dulls char-coaled walnut coarsing, soured raisin-plum undertones, and lilting burgundy tease. Rich mocha malting permeates bittersweet mocha-chalked finish.

Spice-hopped lactose-aided hazy brown port integrates dry roasted coffee souring with oncoming mouth-puckering grape tannic bitterness and oak-aged cherry acridity. Black licorice, charcoal, and dehydrated raisin contrast looming nutty creaminess.

Sweet candy aroma and prevalent black chocolate thicket court sappy maple malts, earthy mineral grains, and raisin-y nuttiness up-front. Rich mocha creaminess surrounds bitter coffee bean residue at moderate hop-roasted finish. Mellow, water sodden, and extremely casual despite dark as night inky hue.

Now brewed by Atwater Block, superior full-bodied milkshake-like treat perfect for creamy dessert snack. Aromatic chocolate nut cake greeting saturates Starbuck’s vanilla latte illusion as crisp charred hop assertion intensifies lovely vanilla bean surge, ice coffee undertones, and long lasting fudge finish. Sweet!