Luscious chestnut-hued dessert ale delights palate as sugarplum sweetness and bruised cherry-banana souring merge above mellifluous chewy molasses malting. Vanilla, honey nut, and licorice consume bourbon-tinged backend sufficiently.

Viscous top-fermented ruddy-hued brown ale with definite barleywine appeal plies candi-sugared caramel-butterscotch-chocolate permanence above sweet sherry warmth and vinous burgundy-sherry souring. Crisp soft watered flow pacifies chewy molasses-dipped raisin-prune penetration, scant banana-cherry bruising, and dewy peat dankness.

Strange honeyed rice aroma consumes auburn-hued middleweight just a step down from finer, nuttier brown ales. Sedate carbonation becalms wheat wine compulsion, but deeper barley-roasted spice hop resilience needed to rank higher.

Resilient ruby amber Belgian-styled dubbel amps up burgundy-barleywine essence with candi-sugared cocoa-caramel malting, sharply spiced prune-fig thrust, chocolate-covered raisin transience, pureed cherry tease, and tertiary blackberry bramble. Curtailed port-rosé illusions come and go. Earthy peat bottom secures frangible smoky wisp. Brewery defunct: 2016.

Ambitious dark fruit-spiced bronze-hazed Belgian elixir with perky carbonation (meant to be poured slowly), heavy Brussels lace, and faint caramel waft gains lively clove-allspice seasoning, chewy fig-date-raisin cluster and wavered pecan-cola nuttiness. Serve to risk-taking Brown Ale lovers.

Mocha-fruited hazy brown ‘abbey dubbel’ with lucid port-burgundy nose enriched by sweet ‘n sour prune-dried chocolate frontage. Raisin-date-fig midst and ester-y black grape footnote fight back dank cellar mustiness to sharp nutty bottom, insulating lactose malt sinew.

Serene prune-clouded bottle-conditioned ale with awakening carbolic spritz. Sweet-spiced malting, dry pureed raisin and subtle barleywine illusions fortify moderate-bodied essence. But silken texture abruptly softens what would otherwise be fuller, richer finish. Not as luxuriously resonating as famous Abbey-styled Belgian ales tryingly replicated.

Profound hazy auburn dubbel perfectly replicates funky fungi-like yeast dankness of finest Abbey ales, retaining chewy brown-sugared honey-dipped caramel malting, boozy burgundy-sherry incisiveness, and vinous white grape acidity. Bruised orange-cherry-banana angularity, pureed plum-raisin souring, and tingly cinnamon-clove-ginger spicing strengthen imminent chocolate-vanilla influence, battling back astringent 8% alcohol-soaked metallic pungency to rounded floral-spiced Muscat grape finish. Definitely a worthy nightcap.

Bruised orange resonance, overripe banana nose, and sour apple pinch wrap around wispy mocha dirge as dry prune-fig-date coarseness and tart cherry insistence thicken creamy copper-hued ale. Earthen oak nuance and herbal respite underscore thinning finish, where slight acidity looms.

Worthy burgundy-hued Abbey-styled ale gains sweet chocolate-covered cherry cordial inertia as soft barleywine eloquence dominates buttery malts, silken yeast and herbal spiced whimper to delicate currant-embittered tangerine finish.

Dry prune-hued medium body with sweet liqueur template settles to caramelized marzipan midst, then alcoholic brandy finish. Raisin, plum, and port notes gently speckle honeyed chocolate malts.

Adventurously heady silk-textured artesian ‘premiere’ ale remits muted ester-y grape nose as prickly hops tingle tongue and creamy caramel malts caress red-wined warmth. At midst, herbaceous floral bouquet deepens oak-aged bruised orange, tart cherry, and dried prune. Latent pecan, fig, banana, and nectar illusions counter cellar-like fungi earthiness. Loud port finish retains medicinal soured candy charm. Ultimately rewarding as slow sipping relaxant.