Dank citrus aroma, fizzy carbonation, and prune undertones peculiar for frothy brown ale. Somewhat reminiscent of copper ales due to rustic fruitiness, hop-grained dryness, and firm water-based crispness, though banal toasted caramel finish and weak nut backing fail at providing sufficient support. Brewery defunct: 2003.

Note: Estimable Richmond brewpub bottles these next few entries for local distribution. Coppery English-styled medium-bodied Brown Ale brings red fruited insinuation to casual caramel malt spine, but minor mocha-nut resolve and tea-like nuance retreat hastily.

Ruby amber translucence paler than toasted malt dryness, sour cocoa-chocolate astringency, and lemon-limed bottom would indicate. Variable honeyed butterscotch finish nearly rescues capricious appeal.

Honeyed butterscotch frontage loses some distinction by dry bitter finish, but chocolate-toffee malts and collateral tangerine-peach-apple mediation deepen earthy bottom of rust orange-hued medium body. No longer brewed as of 2006.

Pleasant mocha-raisin waft and glancing quince quip acquaint auburn-mahogany medium-bodied triviality. Sour candied malt dryness, insufficient chocolate-vanilla creaminess, and misplaced orange backdrop foil minor toasted hop sedation before diacetyl finish wearily terminates.

Dark amber-hued ale counters cereal grain serenade with soft hop toasting and dry cocoa bittering. Mid-palate, flattened smoked wood-tobacco snippet enlivens juicy red apple, black grape, raspberry, and tangerine ripeness. Brewery defunct: 2007.

Firm tan-headed prune-hued lollipop-scented artisan prods sinewy yeast with earthen peated grains and dried fruit resin, retaining clustered Brussels lace. Rich red-wined burgundy illusions inform citric-spiced raisin puree richness. Subtle barleywine-like double fermentation soothes cherry coughdrop finish of outstanding Scottish themed Belgian farm ale.

Rather unassuming ruddy-cleared Flemish sour ale hybrid remains surreptitiously flat as aromatic Belgian yeast peppering, dessicated prune juice mouthfeel and oak-dried cherry pucker surround the face. Cork-y nuance enjoins wispy green apple mist, but acidic nature soils its earthy base.

Thinly beige-headed, garnet-bodied, burgundy-scented Flemish ale gathers oaken black cherry tartness, soured apple-raspberry rasp, and brown-sugared prune-fig-raisin skew to strengthen dry white wine impression.  Vinous grape tannins uphold balsamic vinegar vigor. Heavy alcohol influence will make your head hazy, but dryly smooth quince-daubed cherry finish anesthetizes any damage.

Fresh Rocky Mountain water provides clean, crisp smoothness pleasing to novice drinkers. But confounded aficionados will doubt its organic nature. Sure, there’s promising chocolate aromatics, up-front grain-roasted malting, and full-bodied assuredness, but discernible creamy finish lack.

Complex translucent chestnut-amber pils-lager crossover captures softer palates with gentle grain influx and lingering hop bite, bringing lilting fruit undertones to concealed chocolate whim. Dry grape, cherry, and nut add further refinement.

Pungent sour coffee coarseness blitzes astringent nuttiness, burnt toast rancor, and chalky cocoa acridity. Dry white grape esters seethe beneath intrusive woody hop fizz.