Frothy tan-headed mahogany-bodied lactose-aided dry stout hides flaked oatmeal expectancy behind roasted coffee souring and raisin-almond-vanilla adjuncts. Maple malt succulence and black chocolate creaminess overrun by thin cocoa finish, leaving minimal nut trace.

Parched mocha whiff sets up delightful oats-dried black chocolate setting, burnt coffee bittering, and maple sap deluge of mahogany medium body. Rich cocoa malting drives nutty rudder where secondary charcoal-tar coarseness and tart fig recession cluster. Crisp mineral water current provides clean bed.

Weak tawny-headed, garnet-hued, resin-hopped faux-oatmeal stout with dry-roasted coffee bitterness, chalky mocha desolation, faraway metallic nuttiness, and breezy raspberry wisp stays a bit too fizzy. Lack of firm chocolate creaminess and toasted grain depth truly hurt its slim chance.

Chocolate-sheltered ebony-hued oatmeal stout gets chewy tobacco, mild tar, and meaty nut infusion mellowed by thinly-textured burnt coffee aridness to bitter espresso finish. Charred wood dryness underscores toasted hops, variable mocha malts, and possible currant-fig notes.

Dry roasted coffee souring, frothy dark chocolate creaminess, and dirty vegetal earthiness complement oats-toasted mineral graining. Sweet mocha-cocoa undercurrent delicately relinquished by deep espresso counter, but heavy carbonation precludes smoked peat nuance. Needs richer burnt coffee finish.

Lavish oatmeal cookie palate receives rich barley-roasted chocolate malting, dry coffee-burnt bitterness, and mild maple nuttiness. As bottle empties, rounded stout gains fudge-y creaminess. Uncommonly robust Canadian thirst quencher compares favorably to almighty Samuel Smith’s Oatmeal Stout and Ipswich Oatmeal Stout.

Dry mahogany-hued stout pushes forth bittersweet black chocolate theme above toasted nuttiness, raw molasses, and pine tar. Singed coffee finish retains burnt wood snip and smoothed-out acridity.

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.