Perplexed dry-bodied coffee stout from New York’s remote Finger Lakes area recalls oily schwarzbier or less intense Cascadian dark ale (a.k.a. Black IPA). Earthen peat moss seeps into malt-smoked black grape, black cherry, and blackberry souring to mild cocoa-chalked coffee ground bottom. Tertiary espresso, black chocolate, and fudge illusions linger far behind.