Inviting mahogany-hued tan-headed medium body integrates oily coffee bean sourness, underlying espresso bitterness, and harsh nuttiness with oak-dried hop-charred smoked hickory protrusion. Roasted chocolate malts waver in and out of black licorice binge, tar-like singe, and charcoal tinge. Brewery defunct: 2006.

Band-Aid nose proliferates as smoked beechwood and charred hickory deepen coffee penetration to soft molasses malt finish. Also known as ‘Old Smokey,’ but only brewed on rare occasions. An elusive butterfly indeed.

Seasonal black-hued porter with rich tan head, burnt maple aroma, and creamy smoothness. Black coffee frontage, chocolate milkshake richness, and wood-smoked malted hop insistence receive clean mountain watered appropriation similar stylistically to Rogue Smoke A Rauch, only drier. Prune-juiced roasted chicory, burnt cedar, pine tar, cigarette ash, and scabrous Band-Aid illusions increase ersatz nutty bitterness. Outstanding with barbecue foods.

Dark brown dank-scented mocha-smoked porter coaxes burgundy finish from bittersweet plum-prune-raisin adjuncts. Despite nut-roasted black chocolate urging, rising wine-spiced twist puts this closer to lively Belgian ale.

Wonderful Canadian smoked beer absorbs burnt wood chip cloak by maple-cedar midst. Composed coffee roast endures to earthy bottom.

Robust espresso-coffee bitterness informs roasted hop-charred walnut-beechwood dryness and parched black chocolate souring. Sticky anise-tar thicket ambushes Band-Aid-like German smoked malt passage.

Smoky oak-aged wine-barreled mahogany-hued porter gains vinous Merlot density and soured cider tartness above burnt hickory spell. Dry port-burgundy midst reinforces tannic white grape, sour black cherry, and pipe tobacco illusions. Faintest black chocolate malting further embitters charred timber recess.

Dry wood-burnt kindling-smoked frontage dissipates before coffee-stained tobacco leaf midst and thin chocolate roast finish intercept fluffy carbolic nature.

Mild ruby-hued beechwood-smoked pleasantry loses chocolate-covered raisin frontage to faded peat malting. Watery espresso lilt, dry cocoa parch, and walnut singe need deeper assertion.