Brewed each year by Young’s from an ancient recipe, this distinct holiday treat from around 2004 retained rich yeast assertiveness, burnt caramel sweetness, and nutmeg seasoning. Fine malt blend offers characteristics of red and brown ales.
YOUNG’S WAGGLEDANCE HONEY ALE
Wavering honey sourness drapes dry hop bitterness and complacent chocolate sweetness of moderate body. Ascending mocha malt creaminess resonates to finish, but melts away by mushy aftertaste.
YOUNG’S S.L.A. BOTTLE CONDITIONED ENGLISH ALE
Agile moderate-bodied ‘Special London Ale’ with chameleon-like characteristics. Initial burgundy flow, roasted barley punctuation, and malt creaminess give way to black cherry fruitiness. Then, sweet yeast finish kicks in, underscored by bitter-hopped caramel nuttiness perfect for after dinner splurge.
YOUNG’S ST. GEORGE’S ENGLISH ALE
Disappointingly plain pale-bodied moderation lacks body, character, and weightiness Young’s headier ales usually have in spades. Faint hops, dismal Scotch malts, distant pecan tinge, and overwhelming carbolic acidity come up acrid.
YOUNG’S RAM ROD PALE ALE
Toasted pale malt efficiency soothes dry piney hop bitterness. Mild caramel-cocoa backdrop provides sharp Scottish Ale-like resonation for ruddy white-headed Londoner. But slack bite, barren fruitiness, and dwindling soapy finish substantially lower grain-centered resilience.
YOUNG’S OLD NICK BARLEYWINE STYLE ALE
Well-balanced chocolate sweetness and malted barley grist placed alongside easy flowing crystalline hop groove. Pungent alcohol finish retains spirited barleywine warmth and caramelized raisin-fig aspect, but fruity adjuncts could be more pronounced for better creative distinction.
YOUNG’S OATMEAL STOUT DRAUGHT
Draught-styled in a can (as opposed to bottled version). Dry chocolate coating given watery lightness for under-whelming frothy-headed mid-range stout. ‘Smooth,’ as advertised, but too mild and tinny for its superior class. Oatmeal flavor indistinguishable and mocha too distant in the mix.
YOUNG’S OATMEAL STOUT
Fluffy bronze-headed stout pours like tar, retaining odorous smoky mocha must. Dark chocolate-malted espresso resonance perfectly counters moderate oatmeal intonation. Though frothy, creamy, and dry, sparkling water texture goes against traditional style. Yet given its enduring milkshake finish, this traditional Brit is quite grandiose.
YOUNG’S DOUBLE CHOCOLATE STOUT
Bottled versions’ surfeit milk chocolate creaminess and heavy lactose resonation invite bittersweet cappuccino elegance to counter molasses-thick vanilla-butterscotch richness. Wavered black pepper spicing simmers below. In tin can, skanky mocha waft, frothy Guinness-like head, and soft watered texture beat down black chocolate essence of firm English draught-styled stout.
YOUNG’S DIRTY DICK’S ALE
Named after famous Bishop’s London pub, brown-hued biscuit-scented mild ale features punctual earthen grains, moderate bitter hops, and nutty caramelized malts. Very settling first sip with barley-wheat scouring back of the tongue. Well refined English ale blends traditional ingredients perfectly for crisp mocha finish. Fine for lighter ale drinkers ready to explore fine Euro market.
YOUNGER’S TARTAN SPECIAL ALE
Rich brown-bodied creamy-headed Scottish ale brings thick molasses malting to yeasty sourdough presence, dried tobacco nuance, and light Scotch finish. A tad watery, but honey nut sweetness and floral hop pleasantries fill out backend.
ROGUE YOUNGER’S SPECIAL BITTER ALE
Persuasive wood-smoked grain bitterness enriches caramel-malted maple-sapped yeast-candied copper-hazed medium-bodied rogue. Reminiscent of Bass Pale Ale on tap, though creamy mocha theme, tangy orange-tangerine subtlety, and wheat biscuit finish make this even better as distinguished top of the line ESB.