Versatile full-bodied porter retains blackish Guinness Stout-like appearance, big brownish beige head and aromatic mocha malting. Heavy coffee bitterness, rich espresso penetration, creamy cookie dough jaunt, and sweet hazelnut slip ride atop toasted oats sustenance. Powdery cocoa finish stays firm long after initial swig.

Pine-scented maroon-burgundy hued port with amber highlights maintains pliable Scotch twist, smoky maple-molasses influence, roasted nut dryness, and burnt hop sop intensified by chocolate-seeded coffee bean souring. Lactose vanilla-caramel finish amply sweetens creamy medium body.

Creamy coffee-roasted black chocolate perkiness powers soured porter to dry espresso finish. Oats-toasted nuttiness fortifies bottom.

On tap, milk chocolate-y creme de cocoa frontage emboldens charred barley-oats bottom. In the midst, vanilla sweetness counters espresso bitterness as well as minor wood sear. Residual oiliness disrupts mocha finish a tad. Brewery defunct: 2010.

Thin, clear-bottled, 2004 limited edition ruby-brown porter leads with subtle caramelized malting deepening dry hop roasted flog. Sedate cocoa-chocolate chalking and remiss plum-walnut keepsake dull out by impish espresso finish.

Old World brown-bodied porter gains black-malted burnt caramel affluence as dark chocolate, dried tobacco, bitter coffee, and syrupy molasses rally ’round raisin-plum variance. Mild bourbon flourish fills out bittersweet mocha finish adequately.

Don’t let dry coffee-embittered black chocolate opening, charcoal-stained lactose thickness, midnight black hue and clustered Brussels lace of English-styled porter scare away lighter tastes. Subsequent caramel-burnt maple-molasses sweetness underlays chewy chocolate delight, evoking creamy milkshake or Black Forest cake dessert-like affability. Toasted barley-hops inform endless mocha finish. Seasoned milk stout fanatics as well as lagerheads will be pleased. Brewery defunct: 2007.

Comparably light-bodied for its class, though ‘dark, rich, sexy’ chestnut porter sustains soothing dry nuttiness and mellow burnt coffee restraint ’til milk-sugared black chocolate lines brief lactic finish. Cocoa-powdered cola nut, hazelnut and walnut illusions add depth.

Deep caramel chocolate richness, coffee ice cream influence, and smoked oak acridity provide unexpected dry stout appeal. Roasted hops embitter raisin-prune undertones, but slightest oiliness at mocha finish disrupts perfection.

Splendid ebony-hued maroon-sidled porter integrates burnt caramel creaminess and black chocolate thickness with cedar-sweetened raw maple usurpation. Sour coffee midst backs up against moldy orange souring to raspberry puree finish.

Named after fabulous Jazz musician, hoppy porter offers stylistic change of pace. Instead of leading with chocolate or coffee expectancy, heavy-headed, pekoe tea-hued competitor relies on bittersweet grain subtleties, toasted malt thickness, and fruity notes. Yet it’s as rich and assertive as most challengers.

Robust English-styled ruby red port gluts dry coffee prominence with charred hop bitterness, powdered chocolate souring, unrefined maple sapping and chalky cocoa snip for creamy chocolate milkshake thickness. Hickory-seared charcoal, pine tar, cigar ash and tobacco chew undertones deepen black cherry conviction and soured raisin stipend to vegetative bottom.