If you enjoyed these beers, the Samuel Smith’s Oatmeal Stout is quite good and has a subtly different flavor from pure barley beers. A variety of companies make chocolate stouts that are pretty popular, but a good milk stout can be really enjoyable.

Of course, the Golden Fleece of the nourishing stout world is the fabled Oyster Stout:

http://www.beerhunter.com/documents/19133-001521.html

“Believe it or not most of the “terroir” of beer has to do with the
groundwater. Whereas grapes have their own juice, and spirits are
distilled into their essences, beer is at least 90% whatever comes out
of the tap at the brewery. (The remaining elements can come from
anywhere: most American hops come from the Northwest and grains from
the Midwest even though we brew everywhere.) It makes a big
difference as to whether your water source is glacial springs or
limestone artesian wells or river water.

Roughly speaking, hard water is better for stouts and porters while
soft water is better for lighter beers like lagers. In fact, the soft
water of the Czech Republic is so ideal for making pilsners and lagers
that around the world, breweries take distilled water and chemically
modify it to match the Bohemian profile.

This sort of water adjustment happens all over the world, and is why
Coors can be brewed here in Memphis without trucking in millions of
gallons of ‘Rocky Mountain Spring Water.’”