Nitro-injected canned draught pours like a milkshake, calmly settling to less creamy Guinness Stout subtlety. Billowy tan head and viscous sheets of cascading brown bubbles offer splendid visual aspect as ensuing espresso bitterness pervades frontage, but brisk water silkiness and polite roasted mocha-nut finish may put off heartier thirsts.

Strong mocha-malt aroma and black hue not indicative of soft-toned hand crafted winner. Up-front chocolate flow and sticky caramel malt sweetness imbibe subtle yeast-candied finish lacking bold bitter bite of most stouts. In a word, smooove. Brewery defunct: 2005.

Beautiful cascading brown bubbles reach frothy beige head of jet black milk stout less creamy and drier than Guinness foe. Sour coffee frontage, roasted hop backing, smoked nut nuance, and tar-stricken backlash given lactose chocolate-maple aridity by chewy vanilla-butterscotch finish just a tad oily and parched for perfection.

Creamy ebony-hued tan-headed medium-bodied dry stout with bitter dark chocolate waft, smooth ice coffee creaminess, and floral hop insistence retains barley-roasted peat malting. Plum and fig paint the corners. Burnt caramel and hazelnut endure to mild oats spine.

On tap, beige-headed Irish-styled dry stout embellishes frisky carbolic hop char with rye-malted chocolate roast to compact wheat basin, simmering to surprisingly light-bodied smoked mocha-nut finish. Lively on the tongue yet lacking robust creaminess prominent Guinness Stout offers.

Complex ‘inky black’ stout boasts lingered black coffee bitterness intensifying flaked oat sweetness and unrefined maple sappiness to resinous molasses bottom. Roasted hops secure charred wood-charcoal tone and tar-like murk to harsh cinder finish. Adjacent rich milky creaminess penetrates anise-spiced grapefruit splash and black licorice hint.

Smoked wood and burnt coffee given correlative charred hop bittering for balmy well-balanced dry-bodied Irish dry stout.

Creamy stout represents well as sticky molasses-thick anise initiation settles behind lingered espresso presence. Black coffee, milky cappuccino, mocha latte, and chicory illusions immediately confront espresso bunker, pushing through dark chocolate sweetening.

Archetypal nitro-injected draught in can retains frothy whipped cream head, full-bodied coffee nuttiness, deep roasted chocolate malt insistence, clumped eclair globule, burnt caramel richness, black tea spot and charred cedar chip twinge. On tap, these pour like a thick chocolate malted and can’t be beat. In distressing bottled version, watery bottom smooths subtle up-front nuttiness, mild charred hop bitterness, and milky mocha creaminess, dreadfully leaving barren black malt astringency to carry the load of underwhelming presentation. However, in iconic black can, it’s never overtly heavy, just well rounded, superefficient, steadfast and absolutely world class. These Irish trailblazers inspired a thousand worthy imitators by inventing the Stout style in 1820.

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.