Poured a deep, deathly black with only a whispy off white head. Amateurs probably only smell the aroma of coffee, but what strikes me most is the roasted malt and nut smells with a touch of brown sugar. Coffee aromas are prevalent as well. Flavor is wonderful, roasted malts, caramel, brown sugar, molasses but hints of orange and grain. Finish is great, smokey flavor stays on the palate but doesn’t over whelm. This is what great stout is meant to be, roasted and dark, but subtle and soft and completely drinkable. Loved it.

Growler. A near-opaque black pour with ruby highlights around the edges and a thin light-brown head. The very appetizing aroma is of black coffee, roasty malts and a little oatmeal. Thin-bodied yet silky-smooth. It really does taste like some carbonated black coffee. Coffee, chocolate and sweet malts dominate the initial tastes and are followed by an extremely light coffee-esque bitterness.

OPaque medium brown with a small head. Sweet oatmeal and chocolate aroma and taste with a dry slightly bitter finish.

On tap at the brewpub on 12/6/07: Pours an opaque black with dark brown edges and a small froth of dark tan head. Aroma of fresh roasty coffee with some sweet dark malts and molasses. Body starts with some earthy dark chocolate and coffee notes with a hint of soapy bitterness toward a drier, bittersweet roasty lingering finish. A decent coffee stout but would be better with a litte more sweetness.

Draft at Franklins, regular pour (sampled on nitro as well, which was fluffier but took away a lot of the coffee notes). Pours a murky dark brown, almost headless; slightly reddish hue. Served quite cold, but still plenty of fresh-roasted coffee apparent. Medium, balanced mouthfeel: plenty of bitter coffee and chocolate, slightly roasted character, vanilla and spice at the back end; lively carbonation. Warm, creamy coffee finish: ends beautifully.