On tap at Ambulance, smooth cask version of frothy full body benefits greatly from toned-down dark-roasted mocha malting and soft-focus charred hop singe. Delicately creamed black chocolate, burnt caramel, dark cocoa and espresso illusions elegantly flutter above molasses-sweetened black cherry, blackberry and boysenberry undertones.

Thin “Southern stout” needs deeper sweet potato penetration for lactic milk-sugared dark chocolate malting. Wood-charred nuttiness, raw molasses bittering, Baker’s chocolate chalking, candied yam hesitance and dark-roasted ground coffee snip lose out to ashen chicory acridity. Sour-creamed mocha finish dissolves quickly.

Reliable dark chocolate creaming and molasses-sapped cookie dough sinew anchor full-bodied mocha dessert treat. Chocolate truffle, chocolate cake, dark toffee and vanilla sweetness contrasts moderated oats-charred hop bittering. Butternut, pecan and praline nuttiness stays far below.

Baffling full-bodied cream stout never fully defined. Oily hop-charred bittering ransacks dark-roasted brown chocolate sweetness and lactic milk sugaring. Muddled stove-burnt coffee, Baker’s chocolate, cocoa powder, bruised black cherry, bourbon and anise undertones never penetrate the dirty mocha surface.

Frothy jet-black cream stout with scattered bronze lace merges slick chocolate-milked sweetness with vanilla hazelnut coffee romp as hop-toasted charred oats thicken molasses-tarred resolve. Slight astringency blocks resinous raisin-prune subsidy and wispy cherry tartness. Mild black chocolate finish picks up ethereal creaminess. 2017 re-tasting: Creamy dairy-free full body offers ten specialty malts to create caramel-burnt chocolate syruping, maple molasses sugaring and vanilla-spiced nuttiness above ashen dark-roast hop bittering.

Despite dark mahogany hue, sweet sticky milk creaminess, and unmalted flaked barley roast, arid brisk-watered stout remains lighter bodied than expected. Tranquil dark chocolate surge, mild burnt coffee sourness, and latent overripe cherry ascension wisp above earthy vegetal base.

Surging vanilla aromatics penetrate brown chocolate, sugary molasses, and cream soda sweetness of ambitious milky-textured jet black stout. Tobacco ash dryness envelops peat-malted hazelnut scamper, but sharper hop bite needed to sustain adjuncts.

Jet black-hued reddish meringue-headed stout retains up-front maraschino cherry and Black Forest cake illusions, settling to frothy espresso-coffee finish. Dry prune deepness tucked beneath tart raspberry-blackberry-grape confluence receives minor tar-charcoal-molasses recess, retaining citric acidity of brewers’ fruitier fare.

Assertive mineral-grained richness pushes back carbolic fizz as roasted chocolate busyness and mild hazelnut dab penetrate strong, acetous port-like finish. A veritable smorgasbord of spicy adjuncts cluster serene mocha resilience, making this a virtual buffet in a bottle. Regrettably, Moosehead Brewery threatened legal action for copyright infringement, making this temporarily extinct. Local Wyoming brewer, Grand Teton, now brews ’em.

Composed mahogany-hued dank-scented cream stout consumed by soft-watered chocolate-roasted barleymalts. Though not as creamy as outstanding high-level competition, bitter cocoa and rich hazelnut fulfill desired milder template.

All St. Peter’s brews bought in unusual small-neck flask-shaped green pint bottles. As best of the bunch, this robust midnight black stout juxtaposes smoked peat, charred oats, burnt toast, and soy milk against lactic sweet chocolate thrust. Silken cappuccino finish picks up roasted coffee bean souring and curt chicory penetration as molasses, vanilla, cookie dough, tobacco chew, and anise illusions gain luster alongside cola-walnut coarsening. Tertiary taffy-cocoa twinge bide time. St. Peter himself sips these at the pearly gates of heaven.