Decisive coal-hued tan-headed Asian stout imparts heavily roasted bitter espresso theme emboldening cedar-smoked jalapeno-peppered chipotle resilience. Molasses-thick black chocolate swell picks up coffee-soured vanilla bean register.

Lofty full-bodied mahogany-hued stout boasts rich ground coffee theme supplemented by bittersweet maple oats sequel and tart raisin puree remnant. Perfectly and emphatically captures roasted coffee bean essence.

Deliciously creamy prune-textured ruby-browned stout renders rich brown chocolate sweetness perfectly juxtaposing thickly sour cappuccino salience. Lactic sugaring deepens vanilla-toffee midst, hop-charred pliancy, and dark fruited remnant. Intensified roasted coffee bean finish pile-drives maple, butterscotch, and fig cog ’til protracted charcoal tarred aftertaste arrives.

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.