Frisky amber-hued organic fruit and grain-styled ale so typical of Northwest brewers. Initial hop bitterness, beckoning toasted barley sweetness, and distant burnt wood sensation give way to lively spiced malt finish.

Established in 1742, Samuel Whitbread’s captivating bitter features malted barley sweetness, moderate hop bittering, and sharp grained backbone.  Not far removed from a light brown ale, this ‘traditional pale ale’ now gets bottled by Boston Beer Company in Cincinnati for American consumption. Expert guzzlers may notice loss of character or lower flavor profile if familiar with original version. Sourdough informs dry Scotch-malted cocoa-fig-pecan cluster and minor grape tease, but phenol hops coarsen dirty-watered astringency, abating further investigation. Better to imbibe Bass Pale Ale instead.

Original British version differs slightly from Sam Adams’  copycat Traditional Pale Ale by way of drier barley flow, better sourdough yeast penetration, minor wood seepage, and deeper amber hue. Bitter mocha presence absorbs sweet Scotch ravine, banana-bruised orange-fig slip, lucid clove-nutmeg dip, and piquant pecan-praline-cocoa nip by light-watered finish too metallic for serious consumption. Nascent sorghum astringency and mucky honeyed butterscotch souring intrude upon scruffy spiced-hop coarseness.