Generic honey browned ruby-tinged German-styled altbier from Vietnam tosses soured chocolate malt astringency across rice-sweetened powdery cocoa parch. Metallic cardboard ridge depletes mild raisin-date snip and raw molasses acridity. Frisky 5% alcohol range, relatively high for Asian brew, never impinges.

Along with Guinness, Ayinger, Sam Smith, Rogue, and a host of Belgian breweries, Ipswich remains one of the finest beer and ale producers in the world. This burnt sienna (or thick cider) hued dark ale enjoins sweet burgundy essence, lingered candied yeast consistency, spicy hop tingle, and bitter cocoa-espresso confluence for fervent opening. Frisky barley-hopped strength, fluctuant almond-walnut-chicory dab, and prune-port undertones combine with rich maple-butterscotch succulence to complete fantastic full-bodied finish. Difficult to pigeonhole; continuously rewarding.

Negligible mahogany-hued dry stout ransacks sour milk chocolate malting and settles for coarsely hopped burnt toast innocuousness. Prickly Concord grape esters affect muted prune-raisin chasm and black licorice stint but deplorably relegate coffee bean discretion.

Orange-labeled dark ale enlivens cracked wheat husk with candied malt sweetness and dry earthiness but modest bitter-hopped finish fades fast.

Ruby amber tan-headed dry-bodied winter warmer (with herbaceous hop bite) reminiscent of malt-stricken barleywine beckons caramel apple, purple grape, cherry, and plum penchant. Soured raisin-fig conflux overlays powdered chocolate jaunt, gingery orange expansion, and cinnamon-allspice-juniper spicing, mellowing to medicinal prune finish.

Somewhat peculiar chocolate porter ‘ale’ with blood-thickened yeast sediment, deep grain permeation, and minor tart holiday spicing penetrating mocha midst to evolving sugar malt finish.

Cloudy bronzed Belgian-style abbey ale burrows heavy malt lacquer through barleywine-like mouthfeel and loud prune-raisin suggestion. Cherry-banana-quince hex adds depth to biscuit-y bottom as thick alcohol resonation surges.

Dry oaken white grape waft fills out front end of turbid prune-hued amber ale. Perfumed fig-plum tartness, green raisin prop, and faint barleywine-bourbon remnant found in recessive smoked peat backdrop. Peppery hop fizz burdens chocolate-coated pecan-almond scamper.

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 lack of mocha-chocolate influence. Its rich toasted graining saves this from complete mediocrity.

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.

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.

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