Caramel-burnt black chocolate sway enriches maple-sapped sweetness to butternut bottom as briskly citric-hopped water crisping softens flow. Recessive mocha finish picks up wood-charred oats-toasted buttering.

Intriguing black velvety oatmeal stout with 11% alcohol perk juxtaposes hop-charred oat-toasted graining against milky chocolate-cocoa malting up-front. Brown sugared Baker’s chocolate illusions rise above tertiary vanilla bean, anise, molasses, tobacco, and tar notes as well as black cherry puree tartness. Dry espresso coffee informs oncoming fudge cookie finish ’til warm bourbon aftertaste beckons.

Robust mahogany dry stout gains lactic chocolate malt creaminess above black cherry tartness and coffee bean bitterness, forging superb black mocha assertion. Hop-roasted  oats toasting begets latent wood-smoked char.

Busy black velvety tan-headed Oatmeal Stout/ Imperial Stout blend retains strong black coffee bittering and milky mocha creaminess to leathered bourbon-burgundy finish. Toasted oats reinforce wood-charred dry cocoa, black chocolate, maple sap, and sticky anise penetration. Bitter ice coffee midst picks up resin-hopped vanilla bean, chicory, espresso, and tar illusions. On tap at End Of Elm, richer coffee affluence and darker chocolate influence received moderate hazelnut-roasted walnut char.

From the Great White North comes this sturdy black-hued brown-headed brisk-watered hop-toasted stout. Sweet mocha barleymalt richness, honeyed oats essence, and mineralized cereal graining enliven silken ash tongue. Not nearly as heavy as mahogany appearance indicates, yet second only to heralded Samuel Smith’s Oatmeal Stout.

Creamy black chocolate-espresso frontage never thickens, but charred hops and toasted grains forge lusty bitterness overriding murmured black cherry tang.

New Mexican brewers’ bottled selections obviously lose luster after initial swigs. Case in point: the up-front coffee ground banter and roasted cashew-walnut ebb of this listless dry-bodied moderation never retain traction, instead leaving sooty astringency.

Ashy up-front mocha-maple sweetness and terrific flaked oatmeal finish bookend smoky dark brown treasure. Subtle dry malts and bitter hops amplify seeping piney essence, softening raspy chocolate sweetness to dry coffee finish. Neither as potent as Samuel Smith Oatmeal Stout nor as chewy as Ipswich Oatmeal Stout, yet an undeniable big time contender.

Dry-toned chalky mocha bittering consumes oatmeal and wheat by 2-1 margin. While neither rich nor heavy as darker stouts, burnt wood tones and port-like finish thicken its resolve.

Ascending black coffee roast, molasses-sapped burnt caramel creaminess, and supportive hop-embittered nuttiness linger loudly to driest lactose-chocolate finish, picking up charred pine-maple wood tones, flaked oat stipend, and raisin-prune dalliance. Creamy soured mocha center reveals teensy black licorice dash. Even its exquisite jet black hue, maroon-burgundy highlights, rocky tan head, and lacey remnant encourage attention.

Jet black oatmeal stout lacks creamy black chocolate density of richer rivals, yet woodsy hickory-oak insistence, smoked meat graze, black cherry tang, and anise amble confirm scintillating dry port appeal. By firm finish, mellow butterscotch awakens flaked oats toasting.

Black as molasses and nearly as thick, deliriously creamy tan-headed ebony stout links distinct wood-burnt hop-spiced bitterness to barley-mocha roasted affluence and precocious cocoa fudged resilience. After swallowing, coarse oat groats welcome incredibly durable espresso-coffee bean finish as unrefined maple sap extract, ripe raisin flirtation, grainy walnut-Brazil nut buffing, and black cherry souring intrigue sticky milky-textured backdrop.