Rich burgundy-like 8.5% alcohol-fueled puffy-headed brown ale clusters buttery whiskey-dabbed caramel sweetness alongside sour-doughed floral-hopped nosing, pouring like a root beer float (leaving yeast sediment in its wake). Tart apple dances on tongue before exquisite barleywine influence adds further depth and complexity.

Healthy dry wine influence and stronger alcohol pungency dominate brettanomyces acridity of prune-hued cork-soaked oak-aged Belgian sour ale. Wafting white grape esters and unripe green apple souring dally with mash tun scrum as prickly hops bounce off tongue to eye-squinting fruity tart finish.

Crisp golden pale ale celebrates regional Flanders breweries with complex yeast strain, mild citric bittering, and herbaceous wisp. Sharp carbolic perk enlivens cork-y quirk, spry lemony grapefruit tang, tropical papaya-kiwi tease, and lavender-backed chamomile-spearmint-eucalyptus frolic. Fruity adjuncts further sweetened by butterscotch and banana bread illusions.

Brewed specifically for Philadelphia’s terrific Monk’s Cafe, indelible russet ruby Flanders Oud Bruin plies vinous green-yellow-red grape tannins to lactic-soured oaken vanilla insistence, allowing puckered lemon-dried apple, cranberry, and cherry tartness to reach fruition over leathery horseblanket acridity. Tertiary white peach, banana and raspberry melee begets dry sherry finish of debonair moderation.