Brandy-sweet crimson-highlighted brown ale promotes creamy cherry vanilla froth, mild nut astringency, and plum-date register saddling bitter hop linger. Brawny finish bends molasses into drier chocolate slit.

Thickly resin-textured brown ale matches aromatic chocolate lightness to thin malt flow and bitter nutty bottom. Ultimately indistinct brew lost between middle of the road red ale and cheap stout. Brewery defunct: 2005.

Weak dirty earthen tawny body fails to supply proper walnut-hazelnut frontage for pallid malt roasting and dubious unrefined chocolate backdrop. Blah.

Blood-thick chocolate malt richness and mild burnt hop bitterness provide winning blend for high caliber New Englander. Softer palates will appreciate moderate-bodied essence yet hard drinking guzzlers will enjoy long lasting mocha finish.

Deep reddish amber hue appears thicker than soured grapefruit-tangerine frontage, fading smoked hop sharpness, and medium-bodied appeal. Wispy candied caramel malts allow sugar cookie and rice cake illusions to daub off-dry toasted barley finish.

Tart Finnish-styled brown ale with cascading fleshy bubbles atop viscous coppery body offers oaken cherry-soured prune-dried prominence, sedate white burgundy-yellow grape backing, and unripe green apple finish. White gobs of yeast sediment spot this squint-soured digestif.

Appealingly sweet ‘n sour medium-bodied brown ale hides chocolate-covered honey-malted almond paste sweetness beneath oily phenol-hopped walnut char, sour-creamed hazelnut uprising, and molasses-soaked burnt toasting. Swirled vanilla bean souring recedes to peat-y wood bottomed stridency.

Malted cocoa sweetness counters cursory burnt hop bitterness of pliable brown ale. Stray wheat-chaffed barley toasting and fluctuant chalky mocha murk blur bleached-out cherry-grape-quince fruiting at dissonant rye finish.

Creamy coppery chestnut seasonal (circa 2005-2007) lets wintry coriander-nutmeg bristle soak up candi-sugared Belgian yeast sweetness, ancillary chocolate-cocoa-caramel malt thicket, and dark-spiced plum-prune-cherry-banana remnant. Distant almond buttering drifts into astringent wood-charred dry hop finish, downgrading floral burgundy aftertaste with slight phenol nature.

Buttery barley-roasted caramel malting saddles delicate yeast sinew and mild tea backdrop. Ticklish spice hop fizz simmers to almond wine seduction. On tap, silken nut-spiced subtleties combine better for more relaxed elegance and near perfect rating.

More like ‘hop-rageous’ with its heavily carbonated mouth-filling fizz, frothy tan head, sharp bite, and residual nuttiness. Floral hops disguise faded chocolate bitterness at depleted caramel-dipped finish.

Reminiscent of a tawdry porter, this needs better distinction, more creaminess, and less oiliness. Dry tobacco befits roasted chocolate malting and meager nuttiness, but little else emerges to add exigent bulk.