Label’s “robust, mellow” description is undeniable. But this renowned dry stout, first brewed in 1821, also maintains an unmistakable gargantuan coffee bitterness merging maple malt creaminess and persistent coarse nuttiness to black chocolate richness. Hop-fizzed cedar-charred mocha-roasted molasses pungency coats the tongue to ample nutty coffee finish. When you die, this is what you’ll no doubt smell on God’s breath. Beware: bottled version loses both espresso-like frothiness and true essence.

Cascading dark brown bubbles reach surface in Guinness Stout manner, creating beautiful pour worthy of this first class Washingtonian. Soothingly sweet chocolate malting elevates coffee nut creaminess and deep black cherry ripeness caressing char- hopped cocoa dryness for debonair fare.

Frothy cascading pour, thick tan head, and opaque black body reminiscent of Guinness Stout, though nutty finish seems thinner. Efficient dry coffee ground bittering strikes palate initially as aromatic chalky cocoa waft hits nose. Milky chocolate addendum and creamy vanilla tease balance hop-charred roasted coffee frontage. Dried fruit tartness adds depth, nullifying distant astringent mustiness.

Blackened malts thicken resolve of dry-toned fizzy-hopped stout. Burnt pine mouthfeel enriches creamy coffee bitterness, sticky toffee sweetness, and grainy earthiness, leading to firm mocha finish. Further assertiveness needed for world class resolve.

Well-established brown-bodied dry stout brings creamy cascading froth and aromatic mocha-nut ogle to mellow coffee bean entry. Grain-toasted chocolate malt solace and watery texture soften over time. Recessive hazelnut, cola nut, and walnut notes linger softly. Compared to thicker, richer Irish stouts, a tad flat or unassuming, though subtle nature perfect for less hearty thirsts at sunny afternoon barbecue.

Kahlua-thick draught pours like creamy chocolate malted with eye-grabbing cascading flesh-tone head settling above mahogany body. Crisp mineral water secures dry coffee bean essence underscored by mild nuttiness. Billowy mocha creaminess melts like butter on tongue, encouraging lighter tastes to imbibe.

Genuine in its world class stature, creamy coffee-deepened sensation reflects ever-changing shades of hop bitterness, mocha sourness, and chocolate sweetness. Nutty grain finish adds consistency. Made for experienced tastes. Brewery defunct: 2001.

Beautiful sweet mocha fragrance, insistent barley-roasted entry, and sweet caramel-chocolate persistence set up creamy cappuccino milking of syrupy ruby maroon treat. Grain-thickened earthen bottom and tar-like bitterness punctuate espresso finish. Too strong for amateurs, but absolutely essential for the rest.

Rich mocha malted creaminess firmly centers dry roasted hop bitterness, ticklish chocolate fizz, cookie dough vestige, and wood burnt undertow. Exemplary coffee-nut finish settles into beautiful off-dry milk chocolate aftertaste flanking fruit esters.

Frothy garnet-mahogany hued, grain wort-scented, full-bodied Irish-styled stout with black coffee overtones, elevated spice-hopped fizz, sticky molasses sash, and maple ash flap underscored by smoky mocha resin to dry bittersweet finish. Brewery defunct: 2009.

Mild Irish-styled dry stout brings soft water sedation to dark coffee roast and blanched mocha bitterness. Sharp hops, resinous peat malts, and ashy cigarette stain  permeate deep molasses finish, thickening resolve.

Intoxicating deep brown-hued lightweight stout retains dry-bodied sour coffee bean essence and bitter nut influence to creamy raisin-like finish. Cola nut and cherry undertones tucked beneath relaxing groove add further dimension.