Brewed in celebration of St. Patrick’s Day, hoppin’ mad stout delivers explosive carbolic fizz to alcohol-laden liquid. Roasted barley, dusky malts, and rye wheat counter unusual wine-like tendencies perfectly. Dark chocolate-y coffee grain bitterness rounds out robust finish. Expansive for such a sweet, sticky stout (and not too far removed from excellent Red Hook Black Stout).

Versatile black-hued tan-headed lactose stout with whipped cream-topped chocolate malt palate, rich wood burnt maple creaminess, roasted nut insurgence, and vanilla-fig-cherry dalliance subtly softened by artisian water crispness. By mid-palate, flaked oats juxtapose prudent coffee bean sourness, enhancing lingering mocha finish significantly. Beautiful.

Brazenly charcoal-burnt dry stout overhauls black chocolate souring with charred hops, toasted oats, and smoked malts. Anise pleats coffee bean, espresso, and soy milk illusions to increasingly bitter powdered cocoa finish.

Thin brown-bodied English-styled stout retains coarsely dry moderation, as over-carbonation buries coffee-burnt dark chocolate sourness alongside roasted hop-grained nuttiness. Surging plum-grape pucker accents astringent maple finish, but richness lacks.

Rare find- a Belgian mild stout! As wood-burnt molasses malting subsides, chocolate-roasted prune-soured fig-dried cola-hazelnut ascension reinforces whiskey-soaked lactose-maltose creaminess. After settling, overripe banana and vanilla illusions gain strength. Earthen herbal bottom usurps brittle bourbon buzz, bruised orange lick, and mildly peppered nutmeg spicing of 8.5% alcohol elixir.

Beautiful cascading bubbles surge from mahogany body to tan head, creating visual pleasure deplorable hop-grained acridity ruins. Disappointingly, pungent oak-dried cherry sourness and ester-y white grape pucker form acidic demeanor further burdened by burnt coffee smear.

Unassuming soft-bodied black velvet dry stout segues from subtle smoked nuttiness to light toasted hop bitterness, but sedate carbonation and lack of proper chocolate malting undo any creamy significance.

Forceful Starbuck’s-like dark roasted coffee strength fortifies milky brown chocolate richness, mild cappuccino-espresso stint, and creamy vanilla resiliency coarsened by earthen hazelnut-walnut sash. Though pallid cola hue seems strangely light for robust style, its silken lactose flow secures mocha java, vanilla bean, chicory, and pipe tobacco illusions of moderate Irish dry stout.

Thick ebony-hued full body offers adequate black coffee bittering and dark chocolate creaminess. Nutty bottom sharpens woodsy hop char.

Marauding dry-roasted coffee bulk drapes creamy mocha malt moderation, cocoa-powdered souring, and tart dried fruiting. Currant-spiced raisin, plum, and port illusions aid hop-spiced jigger, bringing extra pizzazz to maple-sapped blackstrap molasses finish. Closer to coffee porter than robust stout, though.

Though ‘enriched with ruby port,’ mildly bitter dry stout lacks expectant bold wine sweetness. Instead, burnt coffee sourness infuses leathery smoked peat mouthfeel, cedar chip waft, roasted nut backdrop, and black licorice stickiness with coarse mocha resonance. Obtrusive artisan water zaps inconspicuous fruity malt finish of robustness.

Lacy jet black-hued ruby-sidled dry stout fortifies coffee-roasted espresso bitterness. Smoky molasses malts, flaked oats, dark caramel, and burnt toast permeate mid-palate brisk water crispness before lingered mocha finish gets black licorice infer.