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.

Sweet caramel malt seduction lingers to peppery hop-embittered finish as wheat-husked barley backbone weakens and lemony apricot-lime tang loses out to fizzy carbolic ethers. Frisky amber-grained moderation will please lagerheads as well as red ale fans.

Astringent nature and pungent alcohol reminder preclude novice imbibing. Sugary caramel malts and dry nutty hops sit atop earthy bed as liquor-burnt bitterness augments hesitant smokiness.

Obtuse German brown ale brings dry-hopped burnt toast entry to barley-roasted chestnut dirge, settling into metallic honey-malted astringency similar to non-alcoholic O’Doul’s Amber and closer to inferior copper ales. Wood-charred earthen grain bitterness reflects smoky character well.