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.

Highly praised amongst aficionados, this dry brown ale combines roasted barley-oats and sweet cereal grains with up-front honey wafer allure. Peppery hop fizz counters mocha-teased powdered cocoa subtlety as chestnut and soda bread illusions inform mannerly backdrop.

Fetching molasses overtones and cola-like flow turn sourly dry mid-palate, appropriating blood-thickened mocha bitterness and burnt nuttiness taking hold of mahogany-hued British-styled victor.

Heady dark rye influence inundates cereal malt sweetness and bittersweet honey insistence, forming sturdy base for musty-scented, phenol-spiced, solid-bodied middleweight.

A tad complex for brown ale class; closer stylistically to smoked Scotch ale. Creamy caramel malt pleasantry stands out above roasted barley initiation and nutty dry-hopped char. Burnt coffee finish enriches fine hearty treat. Brewery defunct: 2000.

Burnished light-bodied brown ale not as sturdy as heavier, thicker rivals, yet way more popular from 1995 to 2005. Sublte hop flow and honeyed yeast seduction initially tame the front end, as buttery barley-mocha malts and butterscotch insinuation increase casual sweetness mid-palate. Yet lack of depth and subdued prune restraint hurt overall appeal.

Belgian brewers’ busy cave-aged Pierre Celis Signature Selection retains rust-copper hue, mild buttery creaminess and intensifying cherry motif. Cascading bubbles float to billowing tan head, providing elegant visual inspection. Candied sugar sweetness invites dried fig assertion, ashy fruit segue, and peat-tobacco surge to spicy herbal tangent. Gingerbread-cinnamon-nutmeg illusions beneath get cedar shading.

Buttery chocolate malt creaminess, fizz-hopped nutty caramel dirge, and wavered fruit esters give loosely defined stock ale an apparent light porter essence. Oxidized chemical insistence leads to metallic overload. Rich, robust up-front; losing steam by bleak finish.