Burnt caramel and milk chocolate dot heavy maple molasses essence of exceptional barleymalt-thickened porter. Best of all, robust mocha finish stays aggressive.

Ice coffee smoothness and brown chocolate sweetness closer to creamy milk stout. Mellow nuttiness and vinous fruiting embitter clean mocha finish of smoke-scented black body.

Resilient sienna maroon-hued ruby-highlighted vanilla porter brings Tootsie Roll-like milk chocolate sweetness to sour burnt coffee froth. Bourbon and port notes surface, complementing tart red grape, black cherry, fig, and hazelnut undertones. Espresso finish deepens inspiring vanilla latte resolve, creamy lactose urging, and teensy cinnamon swirl. A sheer joy.

Ripe citrus aroma uncanny for robust creamy-headed mahogany porter (poured slowly due to explosive yeast-saturated concentration). Wood-burnt nut-roasted black coffee bitterness, recessive lemon-bruised snip, and leafy tobacco remnant lead to brooding raisin sourness before foam-cushioned stone-dry mocha finish retains crackled charred hop fizz.

Perfectly balanced porter pile-drives tangy raspberry sweetness atop sharp-hopped nutmeg-clove spicing, chalky brown chocolate wedge, and grazed hazelnut haze. Chocolate-covered raspberry jelly and cherry cordial illusions ascend.

Weighty black chocolate permanence and dry cocoa bean thrash sustain bittersweet mocha diffusion countering charred grain finish of medium-bodied porter. Milked coffee soothe overtakes dry nuttiness along the way, lowering high-octane appeal.

Musty earthen mossing of frothily cascading English porter secures dry coffee roast, black chocolate bittering and sharp hop-charred nutty residue. Yet watery texture provides silken crisping against moderated tar-like molasses bittering. Sticky, strong, but not distinct… and hardly London style (unless they mean London, Ontario).

Unassuming pint-size porter finally gains intensity at its lightly malted caramel finish. Lacking distinct mocha and chocolate malt character most heavy porters boast, but OK as crossover for lighter drinkers.

Rich ink black ruddish-hazed London-styled mocha porter maintains brisk dry-hopped char and dusky cola-macadamia sear to black cherry-pureed raisin-fig conflux corrupting soy-sauced chocolate-roasted finish.

Confusingly indistinct ink black porter closer to banal Schwarzbier. At opening, Russell Stovers chocolate-covered raspberry cream candy essence loses footing to chalky powdered cocoa bittering and musty grape-dried oaken cherry souring. Protruding raspberry puree tartness pervades coarse dry-hopped finish, but funky mildewed vegetal waft and vinous acidity ruin confounding digestif.

Remarkable lactic porter makes excellent dessert fodder. Vanilla bean bittering absorbs sweet brown chocolate, cappuccino, coconut, creme de cocoa and molasses-toffee scintillation. Peat-smoked roasted hop char stabilizes anise, hazelnut, cookie dough and cherry puree illusions. At maple malt finish, casual bourbon-sherry whim detected. On tap, initial vanilla-mocha intensity receives whimsical dried fruiting, watering down burnt caramel malting a tad.

Velvety garnet haze imbues dry mocha porter given warm candied maple waft to counter roasted coffee souring. But dulled citric murk and meager black chocolate sendoff summon deficient astringency.