Novice and casual beer drinkers tend to shy away from stout, thinking to avoid a highly alcoholic or overly bitter offering designed for hardcore beer hounds. This misleading profile hampers the acceptance of stout by the general population and, for many, closes the gateway to a finer appreciation of beer.

A good stout can be packed with flavors like chocolate, espresso, caramel, raisin, toffee, vanilla, plums, or licorice. It can be dry and derive a bitter bite from hops, or be smooth, sweet, and creamy.

The common denominator among stout’s varied flavors is a roasted character, much like roasted chocolate or coffee beans. The dense colors and murky element of stout often derive from the use of highly roasted barley or malt, depending on the style.

So what’s a good crossover offering when looking to sample the dark side? The process of announcing the latest “Imperial this”, “Double that”, or oddball ingredient is what makes beer truly unique. One such element with staying power is the use of chocolate.

First used by the Aztecs as an elixir some 4000 years ago, chocolate delivers a savory quality that beer advocates can’t escape. Today’s beer aisle offers many seasonal and year around selections for the chocolate lover. Local favorites such as Cocoa Loco Triple Chocolate Stout from Battle Creek’s Arcadia Ales or Mackinac Island Fudge by Arbor Brewing will take the edge off ones craving for the good stuff.

However on the side of luxurious with a hint of decadence Young's Double Chocolate Stout has it all. Chocolate malt, blended sugar, English hops, and real chocolate are combined to deliver a stout with real credentials.

Nate Parsons is a contributor to AnnArbor.com and can be reached at modevin@yahoo.com.