Eccentric Scotch-malted fruit-hopped copper-hued dry body saturates mellow apple cider tartness and ripe prune footnote with creamy butterscotch sweetness. Tertiary berry, cherry and mandarin orange illusions decorate sinewy yeast-candied center.
Full-bodied copper ale with viscous penny hue, bottom-dwelling yeast sediment, and crayon waft offers tangy nectarine-peach frontage, overripe orange sweetness, musty apple souring, and candied butterscotch sedation. But waxy dry cork finish and wet grass aftertaste dissolve stiffened fruited hop bite. Brewery defunct: 2001.
Toasted ‘Marzen-style’ lager celebrates Oktoberfest year round, but lacks substantial up-front grain depth. Initial smoked wood pleasantry relinquished for floral hop and dried tobacco illusions, leading to wintry nutmeg-cinnamon spicing before muted red apple ripple, ripe peach tang, and cherry-nectarine-fig medley casually wisp by. Brewery defunct: 2006.
Musky tan-headed mahogany-hued strong ale/Imperial Stout blend conveys syrupy dark chocolate-spiced expectancy to contrast highly hopped dark fruited souring. Dehydrated fig-banana-cherry conflux and coarse hazelnut lunge bedeck tranquil gingered cinnamon seasoning before dry port-sherry-bourbon finish picks up strong alcohol acridity.
Robust generically-named wholly-organic Abbey-styled ale gathers strength from explosively tangy green grape entry to bitter orange finish. Lingering wine-soured tartness envelops grassy wheat husk, lusty floral richness, unripe apricot tease, and rosewood-spiced herb tangent, settling into bittersweet green apple grove as foamy Brussels lace simmers. An acquired taste for open-minded ‘sour ale’ experimentalists.
Pour slowly billowy white-headed amber-hazed Belgian froth or risk overt foaming. Durable intangibles such as burnt sugar malts, sweet herbaceous yeast, and floral-spiced hops usurp bitterly astringent finish as attractive thickets of Brussels lace coat the glass. Strong, elegant, and complex, but latent buttery creaminess precludes subdued fruited tartness.
Effervescent yeast sweetness lightens barleywine primacy and herbal bouquet of billowy white-headed Easter warmer. Burnt wood chips affect smoked barleymalt prominence invading clove-coriander-spiced honeyed raisin twinge. Grape-soured cider sharpness enlivens tart red wine finish. Strong, but never pungently so.