Mmmmmhhhh. Chocolate.

Rogue Chocolate Stout: slightly bitter for a stout.  Tastes like coffee w/ chocolate milk, nice cocoa flavor.  Not as smooth or creamy as Guinness, but very good (of course I was spoiled by the most amazing chocolate stout the night before - a Young's Double Chocolate Stout from Dogwood Cafe).

Specs:
15º PLATO
69 IBU
77 AA
135º Lovibond

Date consumed/shared: 2/26/12
COR: 70%
________________________________________________________________________
"Degrees Lovibond" or "°L" scale is a measure of the colour of a substance, usually beer, whiskey, or sugar solutions. The Standard Reference Method (SRM) and EBC method have largely replaced it, with the SRM giving results approximately equal to the °L. The determination of the degrees lovibond takes place by comparing the color of the substance to a series of amber to brown glass slides, usually by a colorimeter.  

The "Plato scale" is an empirically derived hydrometer scale to measure density of beer wort in terms of percentage of extract by weight. The scale expresses the density as the percentage of sucrose by weight, so a wort measured at 12° Plato has the same density as a water−sucrose solution containing 12% sucrose by weight, denoted as 12% Brix. It was developed in 1843 by Bohemian scientist Karl Balling as well as Simon Ack, and improved by German Fritz Plato. For the brewer, it has an advantage over specific gravity in that it expresses the measurement in terms of the amount of fermentable materials. Degrees Plato are more popular in central European brewing, and occasionally feature in beer names—some Slovak or Czech breweries feature 10° and 12° versions of their beers, for instance (source - wikipedia.  Cause I'm not that smart).