Tempting dry-bodied mahogany-hued lactose stout leads with powdery cocoa spell deepening hop-roasted macadamia cluster. Dampening astringent black licorice finish confounds winningly sugared brown chocolate sweetness.

Chewy autumnal stout with dry malt sweetness, maple influence and blackened mocha singe. Stove-burnt coffee bitterness and chocolate cookie thickness provide further thirst-craving full-bodied richness. Dark caramel shadows oats-flaked sourdough follow-through. Not as creamy or memorable at the finish as most first class stouts, but fine nonetheless.

Nicknamed “Lion Stout,”  brown-bodied barleywine-like Caribbean backs sugary sweet soda-like flow with boorish malt roast and toffee stickiness. But instead of depending on traditional mocha-like stout character, its medicinally cloy finish comes up too lame to be the wild beast its moniker pertains to.

Perhaps spoofing Bugs Bunny’s ‘duck season/ rabbit season’ cartoon segment, this Carolinian brewers’ full-bodied lactose-aided jet black stout takes burnt coffee insurgence to oats-charred dark chocolate milking and dry roasted grain mellowing. Polite bitter-hopped toasting corresponds to coffee bean duration, picking up almond-walnut illusions and char-coaled pine tar smidgen for earthy bottom, but mild finish counters dark mocha flavoring with brisk fresh water cleanness.

Phenol prune-hued dry stout gains toasted malt assertion and prickly hop fizz to contrast creamy coffee bean, espresso and black chocolate vibe. Defiant black tar finish embitters subsidiary roasted nuttiness.

Thin mahogany-hued disappointment with oily 9% alcohol diffidence suffers from dank mildewed malting and dirty graining. Coarse resinous hop roast soaks up cola nut glance, tepid lactose trickle, and latent red wined acidity.

Creamy sugar malt opening simmers to caramel-burnt cocoa mouthfeel and oatmeal-dried raisin complement for lactose milk stout excellence. Yummy ‘tootsie roll’ sweetness absorbs tamped down hop dryness to sweet whiskey finish.

Subtly creamy maroon-hued lactose stout moderates delicate chocolate sweetness with soft hop-charred fizz, mild oats restraint, and quipped pecan-hazelnut dalliance, settling at milk-sugared caramel-burnt cappuccino finish. Fruitcaked cherry-vanilla-pastry troika works way into the mix.

Dry black coffee stiffness will addict strong beer fans equally enamored by the chewy chocolate malting and chalky mocha thicket sweetening sinewy maple resolve. Could use richer syrupy residue, but recommended as fine crossover to pilsner-lager fans ready to move onward and upward. Brewery defunct: 2007.

Dry Baker’s chocolate souring and stove-burnt coffee drear encumber oily hop-charred oaken cherry, parched fig, sun-dried raisin, purple grape, and candied date fruiting. Resinous earthen peat seeps into withered port-bourbon subsidy. Negligible caramel malting means ‘sweet’ labeling is off the mark.

Aromatic espresso waft inundates creamy milk chocolate frontage, roasted coffee penetration, and dusted cocoa sedation of frothy mahogany-hued lactose stout. Minor tar notes waver as roasted coffee finish awaits cola nut response.