Hazy golden medium-bodied cereal-grained amber ale thankfully sacrifices initial nasty oxidized acidity for routine maltose compaction. Dry honeyed oats and toasted barley override sour lemon detour and nutty fret, securing biscuit-y wheat sweetness.

Disturbingly mainstream yellow amber fizzle. Petty barley roast, flirty citric hop bittering, and mocha malt murk mire cracked wheat compaction preceding diacetyl finish. Declining carbonation may downgrade incipient crispness.

Brown-sugared caramel malt sweetness parlays mineral-grained hop-smoked light-bodied ale to above average status. Vinous ester-y grape sourness simmers beneath metallic Scotch-soaked alcohol burn.

Slim malt capacity, wispy honeyed biscuit trifle, and sedate barley roast gather soft wheat bed, but phenol cocoa bean-soured coffee tangent and plain grain finish wilt.

Heavily carbonated musty-fruited amber explodes out of the bottle with carbolic hop bitterness and dry orange-apricot-tangerine tartness. But ill-defined sour malts lack appeal.

Dry amber-coppered ale bestows earthen vegetal whiff on funky peat-smoked rye exertion, musty malt acridity, and toasted honey nut fluctuation. But dank orange sourness and dovetailed grapefruit astringency sabotage any promise.

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.

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.