Prevalent apricot hue, aroma, and palate give hearty fruit ale a healthy leg up on most citrus-flavored brews. Conversely, more like a fruit with a hint of beer. Never overtly sweet, tart, or tangy, yet still a swell fructose-flavored choice. Brewery defunct: 2005.
NACIONAL EXTRA LAGER
Dismal white-headed pale-bodied lager contrasts dingy barley-wheat sweetness and mineral earthiness against salty sourdough finish. Moderate dry hop bittering disrupted by cloying fizz.
MYTHOS HELLENIC LAGER
Sharply pungent malt nose and tingly hop tongue anoint lazy, hazy, straw-hued lager. Sour yeast taunts honeyed cereal grain wisp, but as prickly carbonation subsides, diacetyl acidity hinders finish.
(MUSKETIERS) TROUBADOUR OBSCURA MILD STOUT
Rare find- a Belgian mild stout! As wood-burnt molasses malting subsides, chocolate-roasted prune-soured fig-dried cola-hazelnut ascension reinforces whiskey-soaked lactose-maltose creaminess. After settling, overripe banana and vanilla illusions gain strength. Earthen herbal bottom usurps brittle bourbon buzz, bruised orange lick, and mildly peppered nutmeg spicing of 8.5% alcohol elixir.
(MUSKETIERS) TROUBADOUR BLONDE ALE
Softly flowing pale-bodied white-headed Belgian blonde with sweet barleywine ascent relegating sour honeyed malts, candi-sugared yeast, and mild floral elegance. Tepid juniper-embittered finish tarnishes peppery hop-fizzed clove-spiced fruity tartness enticing elegant Chardonnay buttering, oaken red wine undertone, and overripe peach niche.
MURPHY’S RED ALE
Canned Dutch version of stalwart Irish ale has better toasted graining, dry-hopped nuttiness, and smoked peat smudge, though tea-like finish fades fast to sterile tinny aftertaste.
MURPHY’S STOUT DRAUGHT
Kahlua-thick draught pours like creamy chocolate malted with eye-grabbing cascading flesh-tone head settling above mahogany body. Crisp mineral water secures dry coffee bean essence underscored by mild nuttiness. Billowy mocha creaminess melts like butter on tongue, encouraging lighter tastes to imbibe.
MURPHY’S IRISH STOUT
Well-established brown-bodied dry stout brings creamy cascading froth and aromatic mocha-nut ogle to mellow coffee bean entry. Grain-toasted chocolate malt solace and watery texture soften over time. Recessive hazelnut, cola nut, and walnut notes linger softly. Compared to thicker, richer Irish stouts, a tad flat or unassuming, though subtle nature perfect for less hearty thirsts at sunny afternoon barbecue.
MURPHY’S AMBER ALE
Admittedly, this amber ale must be a bit stronger and flavorful when brewed for Irish consumption (especially on tap), but imported version is too light, watery, and conventional. Rich mocha creaminess and whiskey malt impression relegated to mild hop-roasted background status, leaving auburn amber too soft for serious drinkers.
(HOFBRAU) KINDL WEISSBIER
Explosive carbolic overload of fluffy white-headed russet-bodied German weiss leaves clinging Brussels lace along glass. Cracked wheat spine straggles orange peeled banana-clove illusions, but watery texture flattens out its true character, ruining smattered butterscotch, prune, and vanilla notes.
(HOFBRAU) ALTESTER MAI BOCK
Munich’s 1st bock since 1614 retains hearty chocolate malt sweetness and sturdy ripe raisin persistence. Supportive mocha-spiced hop bite tantalizes butterscotch creaminess and nimble burnt caramel tinge.
MOYLAN’S TIPPERARY PALE ALE
Pour slowly explosive, rocky-headed, wholly organic Californian or wait out billowing foam. Candied yeast sweetness counters sour honeyed malts and dry floral-hopped bouquet of blossom, gypsum and rosewood. Fresh cut grass and wheat straw earthiness given ginger-spiced dalliance mid-palate, broadening sunny orange, tangerine, apricot, and lemon accents.