Thin, clear-bottled, 2004 limited edition ruby-brown porter leads with subtle caramelized malting deepening dry hop roasted flog. Sedate cocoa-chocolate chalking and remiss plum-walnut keepsake dull out by impish espresso finish.

Old World brown-bodied porter gains black-malted burnt caramel affluence as dark chocolate, dried tobacco, bitter coffee, and syrupy molasses rally ’round raisin-plum variance. Mild bourbon flourish fills out bittersweet mocha finish adequately.

Don’t let dry coffee-embittered black chocolate opening, charcoal-stained lactose thickness, midnight black hue and clustered Brussels lace of English-styled porter scare away lighter tastes. Subsequent caramel-burnt maple-molasses sweetness underlays chewy chocolate delight, evoking creamy milkshake or Black Forest cake dessert-like affability. Toasted barley-hops inform endless mocha finish. Seasoned milk stout fanatics as well as lagerheads will be pleased. Brewery defunct: 2007.

Comparably light-bodied for its class, though ‘dark, rich, sexy’ chestnut porter sustains soothing dry nuttiness and mellow burnt coffee restraint ’til milk-sugared black chocolate lines brief lactic finish. Cocoa-powdered cola nut, hazelnut and walnut illusions add depth.

Deep caramel chocolate richness, coffee ice cream influence, and smoked oak acridity provide unexpected dry stout appeal. Roasted hops embitter raisin-prune undertones, but slightest oiliness at mocha finish disrupts perfection.

Splendid ebony-hued maroon-sidled porter integrates burnt caramel creaminess and black chocolate thickness with cedar-sweetened raw maple usurpation. Sour coffee midst backs up against moldy orange souring to raspberry puree finish.

Named after fabulous Jazz musician, hoppy porter offers stylistic change of pace. Instead of leading with chocolate or coffee expectancy, heavy-headed, pekoe tea-hued competitor relies on bittersweet grain subtleties, toasted malt thickness, and fruity notes. Yet it’s as rich and assertive as most challengers.

Robust English-styled ruby red port gluts dry coffee prominence with charred hop bitterness, powdered chocolate souring, unrefined maple sapping and chalky cocoa snip for creamy chocolate milkshake thickness. Hickory-seared charcoal, pine tar, cigar ash and tobacco chew undertones deepen black cherry conviction and soured raisin stipend to vegetative bottom.

Despite unassuming aroma, this perfect porter strikes an imposing mocha vibe, as distinct caramel chocolate malts and dried fruits receive bitter hop insurgence. Sweet barley roast and sticky resin-thick yeast enchant mellowing black coffee finish. Full-bodied, rich, heavy, and a bit nutty.

Truly complex tawny-hued maroon-highlighted lactic porter (with lovely cascading tan bubbles surfacing on initial pour) plies luxuriant whiskey nose to sweet maple-powdered cocoa linger. Responsive chocolate-hazelnut affluence stormed by peat moss, tobacco leaf, fig, and date as adjacent cherry-raisin illusion builds. Then, charred pine, black tar, and charcoal bluntness thickens bitterly off dry finish.

Worthy ebony-hued London-styled porter combines roasted barley-oat alacrity with thick black chocolate malt extract for mouthwateringly robust treat. Lively hops fuel carbonation as rich grain bottom solidifies dry nutty contour without becoming too filling, enabling you to drink that much more!

Sharp hop-roasted char and dry black chocolate bittering rise above softening cedar-burnt cola nuttiness. On tap, black licorice influence is more profound.