Despite mediocre rating, probably one of the better altbiers (a nebulous German style difficult to fully appreciate). Easygoing pilsner malting and soft Noble hop astringency create delicate bed for wispy dried fig, brown apple and apricot nuances. Serve as ‘lite’ beer alternative.

Bland German-styled altbier with diacetyl ESB-like toasted graining obstructing indifferent fig-soured herbal spicing. Raw molasses acridity picks up nasty metallic sheen.

Traditional all-grain brewing technique used to create uncertain amber-toned German altbier. Dewy English Bitter-styled earthen mustiness and mild tea-like acridity override vinous Kolsch-like grape souring to frail caramel-toasted rye malt spine. Spicy citric sweetness barely registers.

Deliriously indistinct, yet strangely approachable, copper-hazed strong ale (with 6.8% alcohol volume) brings creamy caramelized brown chocolate entry to metallic Scotch Ale-like whiskeyed orange midst, oaken cherry pucker and mild dark-fruited spicing. Brown-sugared butterscotch, toffee and vanilla undertones coerce tertiary baked apple, brown pear, sugared fig, white peach, green grape and rhubarb pie illusions as well as pithy cola-hazelnut-chestnut niche to its hard-candied center.

On tap at NJ Beer Expo ’13, plain amber-hazed Kolsch-styled altbier lacks firm character. Musty grain malts speckle pungent hop-spiced slither to evaporative bread-crusted bottom. A modestly indistinct waverer.

Coming on like a lighter-tongued German schwarzbier with its lactic sour-milked black chocolate creaming and cocoa-dried caramel nuttiness, this so-called ‘top-fermented old beer’ or ‘dopplesticke lager’ follows up Mad Scientist’s initial ‘09 barleywine and ‘10s coffee bock. Ancillary stone-fruited spicing overlays tobacco-roasted French bread crusting, enhancing the resinous mocha motif.

Well-balanced mocha-nutty German alt, positioned as traditional brown ale circa 2011, celebrates third anniversary of New England brewery. Perfectly rounded mouthfeel collates dry hop-charred walnut with wood-singed vanilla bean bittering and syrupy maple molasses. Hazelnut and pecan spotted in penetrative dark chocolate backdrop.

Thin for its Dusseldorf-originated German styling, losing luster at nebulous rye-breaded finish. Musty citric waft proves to be natural lead-in for distant orange-dried bittering. Pungent earthen grained musk and mossy peat fungi subsume tertiary fig-date-walnut illusions. Biscuit-y gingerbread nuance hidden deep inside.

Polite auburn-hued medium body with gummy ivory lace, musty malt aroma, placid hop dryness, and fresh-watered cleansing. Closer to an English ale with its sharp grain influence, pungent mocha souring, and bittersweet caramel-malted cocoa-chalked finish.

Supposed German-styled altbier needs better distinction. Closer to a mainstream-bound amber ale, its rich malted grain influence, gentle hop-spiced fizz, and crystal clean mountain water freshness cut through citric acidity, retaining moderate-bodied platitude to dainty lemon pith finish.

Gripping German stickebier (defined as a heavily malted ‘secret brew’) brings toasted white breading and caramelized mineral grain compression to raw-honeyed orange souring. Metallic whim dessicates ancillary dark cherry, raisin, fig, plum and plantain illusions. Sugar-wafered citric-floral spicing softens slack toasted nuttiness. Mild hop bitterness overrun  by acidic alkaloid astringency that sometimes encumbers protracted flavor profile. And despite its unassuming nature, 7.2% alcohol flow makes for woozy boozing.