Pizza Port Sticky Stout

Dark brown. Aroma is a little smoky with light coffee notes and some creamy chocolateyness. Sweet, almost creamy body with late coffee notes and a hint of nuts.

On tap at O’Brien’s in San Diego, CA--Bubbly dark black body with a lush tan-grey head. Chocolate coffee vanilla, carob grain nose. Full luscious and creamy mouthfeel. Milky, chocolaty and quite robust. Some bittering bite in the finish. Yum! Very dry in the finish, too.

On tap. Poured a dark brown color with a moderate off-white head. Aroma of light roasted malt, chocolate, and coffee with a hint of hops peaking through. Light chocolate with some roasted malt and a hint of coffee lead into a dry, hoppy finish with a bit of lingering ash/smoke. Full on the palate, but not much different body-wise from most other stouts. Not bad, seems like a bit of time to let the hops fade a bit would make it better.

Draught Dark yellow-brown head over very, very deep-brown beer. Burnt barley, ashes, bit of moccha, but not sweet. Warming up, I got a whiff of chlorine, however. Burnt-roasted breadcrust, chocolate and black coffee. Some alcohol traceable. Very well bodied without becoming overloaded or too sticky. Ashes in the aftertaste. Good Foreign STOUT - in the original meaning of the word.

This is really nice. Better than the Night Rider in my opinion. Smooth enough, with just the right balance of hops throughout. An excellent brew.