Robust white-bottled prune-clouded ale gains candied brandy charm above dried-fruited chocolate-soured spicing. Concentrated carbonation grips the tongue, allowing clove-allspice adjuncts to seduce. On tap, ripe apple, red grape, and raisin-fig nuances reinforce alcohol-soaked malts.

Tepid brown-bodied middleweight suffers from lackluster up-front toasted hop thrust, fleeting dry prune souring, and astringent roasted chocolate malting to earthen nutty bottom. Meek cola sweetness hardly felt.

Merely duplicating other British brewers’ weaker attempts, bland ale lacks distinct oatmeal persistence, and strangely, could be better defined as a dark lager thanks to fizzy hop bitterness tucking away cracked barley sweetness and slackened mocha-chocolate influence. Rich toasted graining saves this from complete mediocrity.

Unconventional copper-hazed African-styled brew reminiscent of Belgian-styled Ommegang Abbey Ale. Lofty 7% alcohol blear rears head above lively yeast, candied malts, and burnt ‘palmnuts.’  Grand Marnier waft consumes fresh cut apple, orange rind, and banana fruiting to dry-smoked white pepper finish. Only its fuzzy carbolic aridity holds this back.

Luxuriantly robust ink black ‘Reserve Special’ schwarzbier pours like motor oil and retains genuine lactose stout traits. Creamy black chocolate endurance and flaked oat foundation fully enriched by roasted hop-charred cappuccino, espresso, and coffee ground bittering. Thick tar-like molasses flow picks up black licorice, currant, smoked cedar, and raspberry puree illusions ahead of maraschino cherry blurt. Dark rum and dry burgundy notes detected in deep recess.

Deep mahogany hue and Scotch-like aroma hit the senses before sturdy roasted coffee bitterness and creamy caramel nougat richness stabilize. But unobtrusive finish lacks full-bodied inertia.

Stewed prune nose, candied raisin tongue, citric-floral spicing, and tiny yeast particles inundate alcohol-fueled rust-amber Belgian-styled dark ale, obtaining bruised orange swagger and coriander-clove nicety to rye-like finish.

Unique ‘African black honey’ sweetness and robust mocha creaminess permeate foam-filled beige-headed golden. Dank chocolate mustiness sours sticky licorice finish bluntly. Brewery defunct: 2000.

Hefty 8.5% alcohol rumble ensures full-bodied nature of strong Belgian-styled dark ale from Italy. Stupendous chestnut-hued artisan-watered conqueror allows affluent herbal spicing to enliven spritzy hop-fizzed caramel malting and brown chocolate-y butterscotch amble. Sour plum-soaked Muscat grape and pino grigio illusions enhance white peppered lemongrass dingle, cinnamon-anise mingle, and marshmallow tingle.

Thick-headed full-bodied deep brown dark ale combines sweet malt creaminess with moderate spiciness before being usurped by highly-hopped frisk. Brewery defunct: 2002.

Phenol tan-headed burgundy-bodied ‘mild’ dark ale with driest raisin-prune cover, earthy grain sediment and sour chocolate bottom sabotaged by arid fizzy-hopped Seltzer-watered finish.

What’s with the cool Halloween names of these Moorhouse ales? Sweet chocolate malting and dry-roasted barley provide initial strength, but mocha richness lags when ashen earthiness subsides. A peculiar brew some will mistake as German-styled dark wheat or cheap stout imitation.