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.

Possibly farmed out by Pete’s Wicked to Washington State brewery to make use of sparkling Northwest water (which adds crisp flow to persistent fruitiness). Lively up-front hops brighten raspberry extract and sweet wheat as nutmeg seasoning and piney hints spice up the zesty backdrop. Finish becomes a tad mainstream, but this is one fine fruity treat.

Brewed in ‘San Luis Obisco tradition of fine California microbrews,’ worthy reddish copper pale body places sweet barley-wheat conflux above dry roasted rye malting and faint cherry nicety. Clean mineral finish preserves slight floral spicing and toasted almond tingle.