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.

Tantalizingly robust ebony-hued tan-laced porter brings bittersweet hop-roasted black chocolate thrust to creamy caramel-toffee cluster countering tar-like hickory-smoked cedar-burnt black coffee bittering mid-palate. Black cherry, blackberry, black currant, and bourbon scamper through anise-draped pine-tarred molasses malting. Bitter mocha tones hit hard, then back off, as deliciously smooth cappuccino finish lingers infinitely. Maple-smoked cola nuttiness and cocoa-beaned dryness fill the gaps.

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.