Dependable roasted coffee bean theme of taut ebony-hued oatmeal stout remains lighter than most in its robust class. Sticky-tongued cocoa-dried oats-toasted molasses malts reach dry-hopped vanilla-beaned espresso finish. Slight citric zing found at nutty earthen distance. Full-throttled richness counters its smooth nature, giving lighter palates a soothing crossover.

Well-integrated velvety smooth dark ale maintains mocha-driven piney fruited complexity. Maple molasses-sapped caramel malts infiltrate chocolate-covered raisin, black cherry, spiced rum and sugar plum illusions. A hint of bourbon or burgundy fills out recessive coffee easement.

Slick ink black milk stout brings stove-burnt coffee souring to light chocolate-caramel roast. Dark spices, vanilla extract, and anise fill out oats-charred backdrop, but peppery hop astringency and harsh nuttiness overwhelm sugar-caned mocha aspect.

Immediate coffee bean souring, oncoming nutty coarseness and astringent dirty-grained mocha malting disrupt wavering fruit-dried tangent. 2011 re-tasting: vegetal soy swerve reached deeper roasted coffee theme, increasing rating a tad.

Strong coffee presence and up-front molasses-toffee malts leveled by watery texture unbecoming of rich stout class. Moderate maple creaminess prolongs funky soured mocha finish.

On tap, soft-toned black stout goes down lighter than creamy coffee-rich porters. Though initial coffee bitterness subsides and dry mocha finish fades dramatically, mild roasted nut aftertaste drifts heavenward. Serve with cannolis and cheesecake instead of espresso (who needs the extra caffeine?)

Unconvincing tan-headed mahogany-hued dry stout closer to soured schwarzbier. Oats-flaked chocolate-vanilla souring and maple-molasses sappiness nestle cocoa-powdered coffee bean bitterness. Subordinate barley-hops toasting grounds smoky charcoal-cedar divergence. Creamy caramel nougat sweetness absorbed by tar-thick espresso ebb. On second passing, diffident coffee-oiled souring and dried fruited cherry-raspberry tartness override recessive cocoa bittering.

Brewed with Starbuck’s coffee, this now-defunct deep java-centric dry stout is never overbearingly bitter and perfect as a crossover for amateurs. Fresh Northwest water smoothness softens black chocolate resilience, creamy mocha latte scheme, and mild nutty undercurrent. Truly great distinctly robust alternative to decaffeinated coffee.

Ever since Red Hook stopped brewing these with Starbuck’s Coffee (around the year 2000), the double’s halved in value. Not as heavy, full-bodied, or firm as original, lacking the rich coffee-nut thrust necessary for Guinness-like world class status. Happily, the charred hop bitterness remains.

Progressively worse 2008 version, nicknamed ‘db,’ is a limited edition Imperial Stout sham. Disturbing astringency, shrieking metallic twang, and dirty mildewed oiliness override hop-charred stove-burnt coffee frontage. Chalky Baker’s chocolate souring, resinous cocoa bittering, and lulling licorice lapse disrupt coffee bean expectancy. Needs richer molasses penetration, better espresso creaming, cozier hazelnut-walnut backdrop, and more overall depth.