Now, more than ever, the technical advancements and innovative designs of music mastermind Brian Eno have transformed this generation’s finest post-adolescent underground rock modernists into the latest high profile trendsetters. Showing a tremendous capacity for injecting gauzy synthesizer affects, diffuse electronic manipulations, whirled Wall of Sound tremolo, and translucent feedback figures into comprehensive song ideas, a few crafty surrealist propagators have brought Eno’s “ambient-styled” silent lucidity to the youthful masses.

Recently, headlining Brooklyn taste-makers, MGMT, celebrated the reclusive British magnate…

Demure soft-toned clear-bottled moderate-bodied Scottie allows subtle oak aging to provide elegant, satiny warmth to exquisite spirit. Silken bourbon tones, soothing Scotch simmer, and dainty almondine wisp comfort sweet vanilla-butterscotch malting. Mild pear, peach, and cherry illusions stay below cream soda flow. Unassuming 6.6% alcohol whir barely makes a peep. Just beautiful.

Insinuating oak-aged confection contrasts mellow oaken vanilla warmth against sharp 7.4% alcohol-whirred rum spicing and sweet whiskey temperance. Muted Merlot-brandy wining flutters by tobacco-roasted earthen-grained tea-like crisping, amiable butterscotch-caramel sweetness, subtle chestnut-pecan wisp and ripe grape nuances.

Impulsive guava-pureed butterscotch-hued Saison-styled sour ale blends leathery barnyard funk, root cellar dankness and musty earthen herbs into eye-squinting cider-sharp tropical fruiting. Tart guava acridity picks up apricot-soured Granny Smith apple tartness, banana-leafed kiwi-pineapple-lemonade scamper, and tannic oaken cherry dryness to salted limestone bottom. Abundant lemon rind bittering flourishes as subtle lemongrass influence fades.

Atypical dark amber pale ale strays from typical light-bodied pilsner-lager Mexican fare. In fact, smoked chocolate malting, nut-roasted intrigue, and earthen hop-charred spicing don’t necessarily fit pale ale profile either. Caramel-burnt butterscotch, Belgian chocolate, and vanilla illusions deepen brown-sugared mocha base as citric-peeled orange souring, wavering marmalade flourish, and floral-spiced tingle gain foothold.

Bleary apricot-desiccated orange-rotted astringency and gluten-free-like sorghum pasting bring musty acridity to fizzy Seltzer-watered 120-calorie moderation. Thin rice cake sweetness and mild Scotch blotch linger at pallid dry-hopped finish.

Sweet honey-nut roasted Vienna malting and multi-grained whole-wheat breading overpower soured sorghum snip of surprisingly dark amber lager. Distant flavor profile fades fast, leaving barren nut-bread finish exposed.

Though textural fruiting, malting, and hopping could be ‘upped’ for supposedly ‘unique IPA with intense hop character,’ easygoing moderate-bodied alleviator proves very approachable as crossover fare for lighter ale dabblers. Sugary crystal-caramel malting sops up strong, but subsiding, piney hop-roasted floral-herbed grapefruit-peeled bittering that’s rounded instead of sharp-edged. Heather, hibiscus, and wildflower illusions waft by ancillary apple-apricot-orange conflux. Subtle juniper nip never overstays welcome.

Adequately familiarized 13^th anniversary celebrator combines brewers’ renowned Arrogant Bastard Ale with offshoot Double Bastard and Oaked Arrogant Bastard for respectful limited edition amber-hazed strong ale redux true Stone heads are accustomed to. Spruce-sapped brown-sugared caramel malting protrudes above resinous oaken-pined hop sharpness, grapefruit-peeled orange rind bittering and dry juniper berry swipe. Peach, pear, pineapple and apricot ripeness shines through midst, gathering hazelnut-pecan-almond nuttiness. Just another typically fine, well rounded, fruit-ripened, dry-hopped India Pale Ale-styled Stoner.

Supreme limited edition 2010 seasonal offers sweet chocolate-kissed sensation. Dark chocolate malting elevates deep mocha penetration. Chocolate cake, crème brulee, Bailey’s Irish Cream, and chocolate liqueur illusions embellished by dry hop-charred cocoa-nutty vanilla bean bittering. Walnut-shelled hazelnut-cola sharpness seeps into French roasted coffee cove and chocolate-covered cherry treasure-trove.

Profound Belgian-American witbier initially brings abstruse herbal-citric souring to leafy green-hopped bitterness. Thereupon, mild orange-peeled juniper bittering delves into lemon-candied tartness and fluctuant lemongrass-thyme-rosemary herbage. Dark floral hibiscus-chamomile thicket seeps into raw-honeyed molasses sapping that sticks to the tongue before dank alcohol burn emerges. As it warms, red cherry, black cherry, blackberry, and raspberry fruiting reaches the summit.

Busily effervescent straw-hued meringue-headed moderate-bodied saison brings sour citric-quince salience to large herbaceous profile. ‘Spicy lemon zest’ aromatics and re-fermented champagne yeast reinforce Granny Smith apple, tangerine, clementine, and wild berry nuances bubbling under salty white-peppered basil-rosemary-thyme-sage seasoning. Honeyed malt sweetness contrasts tart curried fruiting, mild lemongrass-eucalyptus surge, and dry farmhouse ale penchant for weedy wild oats, alfalfa, fennel, and barnyard parchedness. Mulling-spiced cardamom, nutmeg and clove find tertiary space.