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.

Deep mahogany dry stout offers black chocolate acridity, roasted coffee souring, and nutty espresso dirge, but oily flow lowers raisin-fig midst. At busy finish, creamy mocha malts counter peat-hickory notes and tart fruity register.

Wood-charred tobacco-stained black coffee souring lures maple-sapped burnt hickory, chalky mocha, muted raisin, black licorice and cola nutty illusions for fantastic frothy tan-headed dry-bodied peculiarity. Sneaky orange rind influence makes brilliant cameo below tar-stained leathering. Richer, creamier, and more pungent than Guinness Stout.

Up-front dark chocolate resonation envelops wood-smoked espresso dryness and roasted nuttiness lingering to creamy malt finish of English oyster stout. Tame black cherry cola backdrop counters unrefined maple sap bitterness and burnt coffee sourness. On tap, soy-milked dark chocolate roast, chalky cocoa powdering and black coffee bittering counter sweet toffee-candied caramel malting.

Yummy moderate-bodied dry stout advances thick chocolate timbre above sweet caramel malting and firm grain roast. Oncoming barleywine essence retains richness usually associated with double bocks though creamy mocha finish recedes quickly instead of leaving lasting impression.

Velvety smooth bubblegum-scented dry-bodied Imperial Stout retains great tan head, ester-y grape souring, black licorice lining, and black cherry margin. Burnt toast aspect dominates embittered espresso frothing mid-palate before powdery sugar (reminiscent of Bazooka Joe baseball card gum) invades fully formed mocha finish.

Milky lactic medium body becalms mocha residue with soft nuttiness. Unlike traditional stouts, not defined by arrogant roasted chocolate malts. Instead, fizzy soft-watered dark roast hop sear and unassuming cola-hazelnut illusions regale pleasant dry-fruited finish.

Ink black stout pours like thick milkshake, increasing dark chocolate-y cocoa prominence as burnt-sugared molasses haunts deep recess. Faint smokiness brings out wood burnt-charcoal bitterness, oak-aged cherry dryness, and charred hop roast. Distant herbal notion finds daylight inside vanilla-toffee center, above bittersweet roasted coffee bottom.