Lovely oak-aged ruby mahogany bock with sweet chocolate palate and lactose nosing allows ancillary toffee creaminess to soak up earthen wood, smoked cedar, and charred beech hints to smooth prune depth.

Determined cola-hued double bock counters hop-roasted Vienna-Munich caramel malt sweetness with deceptive dry-fruited cocoa dusting. Cherry-soured fig-raisin core lures viscous Merlot grape nape and distant chicory coffee scour. Marshmallow, butterscotch, and anise detected deep down.

Beechwood-smoked malts distinctively affect singed India Pale Ale-like bittering and affluent Band-Aid mouthfeel of 2007 vintage German-styled tawny-bodied dark lager. Perky hop fizz reinforces burnt toast sear countering diffuse caramel malting.

Inviting dark lager lets roasted caramel malting bring black chocolate-toffee-cocoa convergence to sweet vanilla-hazelnut finish. Raisin and prune spotted beneath woody Chinook-Saaz-hopped char.

Smooth dark fruited penny-hued 10th anniversary edition erupts with ripe nectarine-peach overture, lovely spruce-maple sweetness, and floral hop tally. Subtle 9% alcohol volume suits barleywine finish to a tee.

New-sprung San Diego brewer boasts ‘better beer through chemistry.’ Found medium-bodied doppelbock lager on-tap at Mission Beach hangout, Liar’s Club. Glutinous wheat stickiness absorbs buttery marzipan entry and dry orange canopy, picking up slim gin profundity towards resinous lemon lime finish, where flavor profile fades.

Elegant ruby-hued bottle-conditioned German doppelbock features bright melon-cherry thrust overlaid by chocolate malts and sour fig-prune sedation. Wispy whiskey finish hedges maple-sugared caramel-burnt sweetness.

Soft-toned white-headed pale-bodied bock with bread-like yeast pungency, musty malt severity, and dry mocha sourness too light and insignificant for exalted class.

Fine spruce-wafted reddish amber IPA with unimpeded roasted hop thrust propelling tangy grapefruit-led fruiting. A smattering of pine embitters red apple, cherry, peach, pear, and pineapple upsurge to toasted barley base.

Rich auburn-bodied beige-headed top-fermented abbey ale with combustible 8% alcohol rate and sinewy leaven yeast sediment. Barleywine subtleties waver above dirty grain base and silken hop spicing. Fully formed, yet difficult to clearly define as a double bock, therefore recommended to dark ale connoisseurs.

Expansive ‘premium lager’ alleviates roasted chocolate-caramel malting and buttery cocoa elegance with soft barleywine warmth, picking up minor cinnamon-nutmeg tingle and dark rum spicing at lingered dry prune-raisin finish. Closer inspection reveals creamy maple-cola immersion.

Easily one of greatest American brewpubs, Mc Neill’s generic labeled ruddy-browned full-bodied seasonal bock offers laid-back ice coffee flow soured thusly by orange-bruised prune-dried green raisin scour and vinous grape tannic tartness before settling into dry port finish. Ashen peat bottom collapses.