Aromatic green apple tartness and mouth-puckering citric souring provide eye-squinting bitterness, leading to heartburn-inducing vinous acidity. Intrusive carbolic fluff overwhelms miniscule butterscotch malt creaminess. Lacking necessary cereal-grained sweetness to counter dismal one-dimensional yellow-fruited sourness. Too similar to Big Hole’s lackluster Pale Ale.

Copper-hued foamy-headed cream ale with sweet raspberry nose, pale caramel malt overtones, and refreshing wheat-barley fortitude. Dour phenol creaminess prohibits raspberry flux, but well fermented milky yeast thickness provides depth.

Illuminating honeyed orange-lemon essence and sweet vanilla malting give tangy light-bodied thirst quencher an effervescent Orange Crush soda, sherbet, or creamsickle appeal. Seltzer fizz hides faint peach-grapefruit-ginger tones. A better ‘malternative.’

Creamy-headed sparkling ale combines dark Belgian malts with sinewy yeast and bitter citrus hints for perplexing moderate-bodied finish. As hoppy as an IPA, but watery enough to allow pilsner fans a chance to catch their breath.

Thick doughy essence and creamy froth buried by dismal hop fizz to sudsy diacetyl finish. Acetous density bloats gut for flatulent conclusion. Pass.

Pours from the can like thick heavy-headed Guinness (though much lighter in appearance). Orange peel tang enlivens light barley waft, slight malt sweetness, brisk hop bitterness, and creamy mellow flow that differentiates Wexford from nearly all Irish-English ales. But it’s a tidbit thin for its class.

Brewed with hemp seed, this indistinguishable cream ale knocks off the richer, more popular Hempen Ale, though it’s more sour and bittersweet. Fairly strong (is that the hemp going to my head?) with fine grain mesh and paltry berry dab.

Raspberry aroma, fizzy carbonation, floral fruit scamper, and grain tranquility consume front end. Short-lived meringue finish recalls spicier red ales, but expected creaminess lacks.

Exquisitely full-bodied hazy golden amber libation seamlessly merges pleasant floral hop bitterness with dense honeydew-orange-grapefruit wallop and residual candied sugar sweetness, besting meagerly cream ale competition with its eccentric cornucopia of fruits, spices, and grains. Peppery herbs are scattered across tropical kiwi-mango flourish, sappy honey continuance, piney resin goo, and eventually, an earthen mineral-like mustiness. Sterling.

Buttery cream ale seems fire brewed as flighty bittersweet cereal grains, charred hops, and toasted barleymalts increase filling nature of otherwise inconspicuous middleweight. Hints of orange and butterscotch induce Scotch-tinged aftertaste.

Light-bodied cloudy amber delight with solid head retention, smooth barley-hop confluence, and clean mocha-caramel malting. Arguably the best cream ale on the market. Brewery defunct: 2002.

Brewed by Stark Mill for New Hampshire-based Milly’s Tavern. Overly foamy cloudy white-headed cream ale retains lime-y carbonation, uncharacteristic lagered yeast lightness, and unspecific tartness. Besides, creaminess lacks.