Exceptional jet black-hued milk stout with frothy russet head, unassuming ash aroma, and nose-tingling fizz pours like mud. Blood-thickened maple sap sweetness, chocolate malt creaminess, and sherry-soaked Merlot Noir periphery provide sugary resolve. Heavily lactic burnt caramel sprawl and sour buttermilk skulk fill out dry powdery mocha finish, fading a tad too quick for highly exalted ‘triple’ status. Drink slowly to appreciate its splendor. Now brewed in Cincinnati and sold at bargain basement price.

Boozy 10% alcohol Russian Imperial pours like mud. Tarry pine char and sticky anise nearly overwhelm bittersweet hop-roasted black chocolate expectancy and smoky black-malted coffee roast. Penetrating vanilla creaminess, pervasive tar-like molasses sinew and cocoa-chalked burnt caramel richness given coarsely nutty imminence. Strong port-dried bourbon-burgundy-sherry finish increases its compact complexity.

Bottled versions’ surfeit milk chocolate creaminess and heavy lactose resonation invite bittersweet cappuccino elegance to counter molasses-thick vanilla-butterscotch richness. Wavered black pepper spicing simmers below. In tin can, skanky mocha waft, frothy Guinness-like head, and soft watered texture beat down black chocolate essence of firm English draught-styled stout.

Terra-cotta-like earthen grains disappointingly coarsen and overwhelm black chocolate smear, burnt coffee sneer, and cocoa powdered drear of dry maroon-hued astringency. Roasted hops bring tertiary charred wood, resinous ash, and tar illusions, but gaseous carbolic aridity vacates up-front mocha tonguing.

Robust mahogany-hued full body brings polite cocoa bean bittering to cream-sugared coffee midst. Roasted hop-charred black chocolate distention latently burrows ashen cola-hazelnut slip, mild chicory clip, and pleated anise snip.

Creamy chocolate richness softened by smooth water texture and amiable hop touch. Exceedingly clean light-bodied stout offers modest change of pace. Brewery defunct: 2002.

Robust, black-hued, cocoa-headed dry stout with sweet ‘n’ sour dark chocolate concentration given transitory oatmeal dalliance and spritzy hop flow gently backed by contagious mocha mildness, fleeting sticky maple stint, and prim nutmeat thickness. A chocolate pudding substitute.

Extremely rich dry-bodied mahogany stout serenades penetrative grains, sugared oats, burnt caramel, and maple sap with lingered coffee roast to subtly bitter smoked finish, hiding heavy alcohol content for less restrictive novices.

Impressive Belgian-styled 10th anniversary celebrator slurs collars of tan spume across glass above proud mahogany hue. Lactic malt-smoked cocoa-powdered souring boosts creamy dark chocolate froth and latent cappuccino luster. Hop-roasted burnt coffee skulk advances as cinnamon-teased vanilla spicing, dry fig-date slink, and hazelnut tinge crimp cherry cordial wisp.

Apparently Rogue Shakespeare Stout in brown-beared disguise. Heavy coffee richness, roasted hop thicket, and chocolate nuttiness outlast prickly carbonation as delightfully bitter Guinness Stout-related appeal ensures robust blackened mocha malting.

Perpetual black chocolate nose and tongue, dusky molasses-sapped powdered cocoa concision, bitter vanilla bean respite and oats-flaked hop tarring consume decisive lactose-frothed milk stout. Compact sandalwood-hued head, wispy Brussels lace, and jet black complexion provide visual seduction suiting creamy chocolate malted full body. Chewy toffee midst, bulging anise drift and ripe cherry surge stimulate emerging cookie dough finish. Like coffee with creme de cocoa, retains sweet sumptuousness.

Strong vanilla-chocolate ice cream frontage lavishes well-detailed burnt coffee roast, infiltrating caramelized mocha latte midst with thick mocha frosting. Maple sugared recess counters powdered cocoa souring to malted milk finish for creamy dessert alternative.