Frantic dark-roasted chocolate malting inundates smoked molasses bittering, fudgy cookie dough sweetness and toasted oats sugaring. Crude hemp-oiled hop bittering deepens the dry cocoa-powdered finish.

Dry hickory-smoked pungency absorbs dark-roasted mocha malting. Bitter black chocolate and coffee rampage gains tar-like hop oiling and ashen charcoal acridity. But watery coffee-roasted espresso finish loses body and texture after a few sips.

On tap at Jimmy’s No. 43, dark toffee aromatics inform cocoa-powdered Baker’s chocolate entry and heavily smoked black chocolate bittering. Sweet n’ sour hop-oiled nuttiness fills the backend. 

On tap at Track 84, subtle nitro-creamed dry stout stays soft on the tongue. Black chocolate malting and nutty hop-charred splurge receive smoked rauchbier-like afterburner. Black cherry, vanilla and cappuccino undertones caress oats-toasted backend.

Relaxing creamed coffee mellowness flutters across dark-roasted chocolate malting and hop-charred cola-hazelnut bittering of fine dry-bodied stout. Ashen peat-smoked burnt wood undertone and fluctuant dark cherry fruiting gain footing at espresso-milked center. Less adventurous dark ale newcomers will find its easygoing appeal most delightful.  

Peculiarly captivating mocha stout brewed with orange peel (!) brings sharp-spiced Belgian chocolate to roasted coffee midst. Could pass for a black chocolate-fronted Irish Stout or a amiable schwarzbier. Advertised orange peel bittering sits at tart backend.

Nifty pepper-spiced stout makes for solid and approachable adjunct ale. Aged on cocoa nibs and ancho chile peppers, its hot-spiced regalia amiably complements the salient cocoa-dried black chocolate stream. Never profoundly offbeat or weirdly obtuse, this subtly chili-peppered mocha-bound elixir pairs well with spicy southwestern cuisine.

Terrific non-traditional mocha-spiced full body with nebulous foreign/export stout labeling offers illusionary plentitude. Molasses-soaked anise, cherry puree and black cardamom lead the charge as nutty chocolate backend gains luster. Cappuccino-frothed espresso-dried coffee bittering enhances subsidiary wood-charred cola, macadamia, and hazelnut coarsening. Tertiary cocoa-buttered licorice, sarsaparilla, and chicory nuances eventually seep into the mix.

Resplendent velvety smooth dry stout with roasted chocolate sweetening, syrupy Scotch salience, and chewy molasses density allows creme caramel, vanilla, marshmallow, and cocoa nuances to dot cookie dough midst. Recessive coffee-espresso and parched fig-prune-raisin souring neatly counter chocolate-y motif as roasted nuttiness, mossy earthiness, and pumpernickel tinge hang at the fringe.

Jet black dry stout upholds coffee-burnt black chocolate theme ’til thin toffee finish. Due to watery nature, serve to dark lager heads as a polite crossover.

Robust, billowy tan-headed, tawny brown-bodied dry stout brings maple-smoked chocolate roast to caramel-burnt cookie dough center, saturating mildly hopped earthen grains. Underneath bitter mocha finish lies vanilla-spiced nectar fruiting and unlikely sarsaparilla snip.