Named after Greek hippo promptly displayed on label, acceptable, if not exceptional, ruddish-hazed autumnal ale stimulates mocha richness with lively hop spicing, scaling back light crystalline sugar malting. Smoothed-over mineral grains embed wispy chocolate hints.

Aromatic dark roasted coffee bittering enhances dry cocoa souring and roasted nuttiness promptly countering rich chocolate malt creaminess. Lactose-aided blood-thickened mocha intensity overwhelms acidic dried-fruited latency.

Modest orange-labeled dark ale enlivens cracked wheat husk with candied malt sweetness. Dry earthiness provides contrast fading into mild bitter-hopped finish.

In 16-ounce brown jug, top fermented Abbey ale works inviting caramel-candied apple sweetness into sugared raisin-fig continuance, floral citric-coriander grove, and buttery malt woo. Subtle barley insinuation lacks determination as musty brown-sugared molasses finish fades quickly. Better than average; substandard and watery for Belgian ale.

Complex hard-to-find amber-clouded dark ale gathers sweet yeast upsurge and black chocolate malt stint to counter subordinate tar-like bitterness. Tangy orange zest and dark nut remnant expand full-bodied nature before watery consistency softens carbolic flow.

Ruby amber tan-headed dry-bodied winter warmer (with herbaceous juniper hop bite), reminiscent of malt-stricken barleywine, beckons caramel apple, purple grape, cherry, and plum penchant. Soured raisin-fig conflux overlays powdered chocolate jaunt, gingery orange expansion, and cinnamon-allspice spicing, mellowing to medicinal prune finish.

Clumped brown yeast residue layers viscous lumpy-headed Belgian-style dark ale. High carbonation soaks bruised orange tang, soured banana rim and sugary bubblegum stint. Rigid medicinal bitterness hinders chewy center and citric spicing.

Soft-tongued cola-hued porter-styled dark ale layers sweet chocolate malts atop almond-hazelnut-chestnut serenity and pipe tobacco hint. Hop-toasted dried fruits caress lucid barleymalt-roasted midst.

Somewhat peculiar chocolate porter ‘ale’ with blood-thickened yeast sediment, deep grain permeation, and minor tart-fruited holiday spicing penetrating mocha midst to evolving sugar-maple malt finish.

Warbled mildly carbonated coppery-hued medium-bodied English-styled amber ale pits sugary corn malt sweetness against oncoming musty peat, dry chestnut, and grape nut illusions. Toasted mineral-grained hop meander scarcely embitters tinny finish, stagnating sketchy Scotch slip. ’07 version bottled at Maryland’s Wild Goose Brewery possessed gentle honeyed caramel creaminess countering woody Chinook-hopped astringency and dried fruit bunker.

Zesty fruit-scented berry-ridden dark ale renders polite hop bite and unobtrusive malt sweetness. Not nearly strong or resilient enough but easily quaffed.

Cloudy bronzed Belgian-style abbey ale burrows heavy malt lacquer through barleywine-like mouthfeel and loud prune-raisin suggestion. Cherry-banana-quince hex adds depth to biscuit-y bottom as thick alcohol resonation surges.