The King of Beers goes to New Hampshire to brew this reddish wintry amber? That’s right! A fine sweet yeast base and unassuming mineral grains provide easy flow. Good for novices, but too lackluster for pros.

Spiced hops linger above pale-chocolate malting, gaining influence as zesty mandarin orange enticement and mild blueberry bitterness gird soft-toned mountain-watered medium body. Earthy finish picks up tobacco-dried tea nuance. Finds intricate balance between musty malt-stricken toasted lager and crisp dry-hopped wheat ale.

Damn! The entire ‘organic’ revolution has thus far been plagued by hop acridity and malt blandness. Moderate metallic astringency undermines faint orange-tangerine tartness and barren barley-toasted caramel center of dull drear.

Shallow toasted barley-hop template turns increasingly bitter, gaining lemony grapefruit tang and woodsy pine-needled spruce depth to dull caramel-malted finish.

Enormously piney-hopped coppery amber ale needs floral red-orange-fruited nosing to be more pronounced in the mouth since modest flavor profile lowers overall appeal. Taunting toasted rye base picks up astringent buttery pecan nuance to resinous black molasses finish. Distant cannabis, pekoe tea, and peanut oil hints detected.

Dry cereal grain lightness fizzles to mild hopped chestnut-birch trifle where elegant fruited spicing parlays honeyed caramel finish before going adrift.

Named after patron saint of brewers, Saint Arnold remains the pride of modern Texas zymurgy. Caramelized cereal grain overlay retains subtle mocha ebb and buttery malt tide to metallic-etched citric finish. Gaunt lemony orange bitterness seeps through spice-hopped midst.

Chocolate malt-scented English-style ale gracefully layers velvety caramel malt sweetness  above roasted barley-oats and toasted hops, settling into mild mocha finish.

Unbalanced, moldy, and metallic light-bodied red ale loses tea-like ambiguity to mild citric hop souring and green vegetable rot. Dry herbaceous floral tease pilfers sour apple and orange marmalade accents.

Lilting vanilla-spiced tingle and floral orange-peach tang brighten mellowed caramel malt sweetness. Roasted barley, honeyed oats, and wafting mash tun conceal supple cherry spurt. Serve to fruit ale lovers.

Thickly viscous cider-soured amber ale with fickle yeast clumps bidding candied butterscotch-toffee-ambrosia sweetness to herbal clove-spiced chicory-peppercorn stint. Maple-raisin confluence overrides phenol astringency and unresolved fruity frolic.

Brewers’ inaugural ’06 offerings were highly carbolic so pour slowly. Dry roasted hops and burnt wood chip slip reminiscent of finer India Pale Ales while grain-toasted caramel malting redolent of classic Bass Pale Ale. Supplemental spruce, beechwood, and dark floral undertones fade to parched oak bark niche, but acrid oxidation yields promiscuous heavy alcohol seepage. Brewery defunct: 2006.