Prim obsidian-bodied, tan-laced, red-tinted dry stout supports smoked hickory theme with roasted mocha malting, bitter black coffee moderation, and deep-grained efficiency. Chalky chocolate, bruised cherry, and dehydrated raisin coat tobacco-roasted peat bottom to mild oatmeal finish. Debonair Scottish dark ale maintains lighter appeal than most oatmeal stouts.

Robust mahogany dry stout retains black coffee bitterness, thick creamy froth, and sourly tannic white grape-black cherry pucker. Parched filbert-Brazilian nut continuance, milky black chocolate auxiliary, and chalky mocha snip pick up coarse charcoal-tarred tobacco chaw nuances as everlasting espresso aftertaste begs further imbibing of full-bodied delight.

The first thought was to compare this rich, creamy, tan-headed, mahogany-hued brew to top of the line Samuel Smith Oatmeal Stout. Its well-defined oatmeal presence, roasted nuttiness, and explosive carbonation, plus strong alcohol aroma and smoky mocha mouthfeel, certainly provide fine expediency. Unfortunately, billowy carbolic foam gets in the way of impressive blend of sharp grains, bittersweet hops, and confectionery mocha. Still, its spritzy whitewater freshness never undermines its brawny overall appeal.

Eccentrically compelling black-bodied tan-headed fruited stout holds up well as ripe blueberry sweetness contrasts charred hop roast to strong black coffee finish. Blueberry muffin, pie, and jam illusions sometimes play second fiddle to blackened tar, nicotine, and cinder bittering that gums up expansive black chocolate-y coffee thickness, but rich dessert beer should be tried by all hearty beer lovers. Another similarly harsh-fruited California dark ale is Mendocino Imperial Stout.

Deep-browned chocolate liqueur-scented stout with dry nutty core perusing soured prune-fig finish retains strong alcohol presence. Sweet brown chocolate enrichment enhanced by anise-spiced raspberry puree tang, but cloying nature sometimes upends maple oatmeal backbone of full-bodied New Englander. Brewery defunct: 2005.

Promising coffee-oiled cappuccino entry and transient cocoa-dried dark chocolate spell bring dissipating up-front pleasantry. But oats-charred hop bittering and ashen tar acridity subsume initial mocha bounty as well as ancillary dried-fruited cherry-fig souring and smoked nut segue, allowing musty earthen graining to relegate mushroomed piney bottom.

Rich oatmeal presence, malt-infused berry aroma, and bitter grain linger provide strong up-front resonation. Mocha-coffee notes fill out blackened hop backdrop nicely.

Giving Sam Smith Oatmeal Stout a run for its money, smoothly full-bodied mahogany-hued colonial brew goes down like silk. Exquisite aromatic sweetness and frothy head consume the senses before coffee-stained oatmeal richness takes over and barleywine illusions induce peculiar twist to an already fascinating brew. Brewery defunct: 2006.

Fluffy bronze-headed stout pours like tar, retaining odorous smoky mocha must. Dark chocolate-malted espresso resonance perfectly counters moderate oatmeal intonation. Though frothy, creamy, and dry, sparkling water texture goes against traditional style. Yet given its enduring milkshake finish, this traditional Brit is quite grandiose.

Strong oatmeal waft enhances coffee-stained chocolate malted stout. Punctual mocha affluence strengthens lingering cherry wood backdrop, adding depth to roasted barley-oats finish. It’s got some kick, too! Brewery defunct: 2007.

Resilient mahogany-hued ruby-highlighted mocha-chalked stout matches thick nutty resonance to faded black chocolate creaminess and rich molasses residue. At finish, grain-roasted cereal oats belie oaken cedar-burnt coffee bittering.

Draught-styled in a can (as opposed to bottled version). Dry chocolate coating given watery lightness for under-whelming frothy-headed mid-range stout. ‘Smooth,’ as advertised, but too mild and tinny for its superior class. Oatmeal flavor indistinguishable and mocha too distant in the mix.