Slender mild-bodied red ale pits roasted chestnut glaze and sweet barley-oats base against discrete dry-hopped prop. Grain influence subsides quickly to subtle roasted nut finish. Serve to softhearted pilsner fans and lazy lagerheads.

Sessionable copper-toned amber goes down smooth, taking middle road as far as Germany’s stronger wheat ales are concerned. Tempered caramelized malts, bitter spice hops, and astringent alcohol bite never overwhelm.

Soft copper-toned ale conceals grain backbone below fuzzy red apple-grape fruitiness, becoming less efficient by waning phenol finish.

Spineless metallic autumn lager is washed-out. Cardboard-y bread-crusted Scotch vagary, watered down caramel malting, and faint red-fruited tingle fail to register properly. Astringent hop sop doesn’t help thin apple-pear-tangerine blur.

Toasted caramel malts combine with clustered grains and chocolate notes for lovingly crafted pale-hued German knockoff. Muted spicy accents vie for attention ’til bittersweet finish dominated by fruity tones. Brewery defunct: 2006.

‘Classic’ Bavarian-styled copper-hued light-bodied Oktoberfest gains moderate mocha-wafted sweetness as butterscotch pleasantry increases. Carbolic hop perk brings bubbly champagne assertion, but watery finish hits the abyss.

Contract brewed Bavarian-styled ‘festival beer’ revives German immigrants’ ancient recipe. Corn sugared malting tenders toasted honey nut, Graham cracker, biscuit-y wheat, and fluctuant almond tones plus ripe apple-pear-apricot overture bracing salted hop fizz to dry birch finish, bettering most mainstream lagers.

Indistinct moderate-bodied marzen stays vacuous as faded orange-dried gourd snippet and warbly pecan-hazelnut toasting get lost behind fizzy hop astringency. Ho-hum mineral graining goes metallic.

Weak German-styled lager retains sullen malt balm as diacetyl mouthfeel, cardboard midst and dead end citrus slide mire dank soapy finish. A stinker!

Subtly straightforward hay-hued pilsner prudently lightens floral hops and orange-tangelo sourness while retaining robust malted grain richness.

Too light, unassuming for serious consideration despite claim to fame as first Oktoberfest brewed in 1872. Sweet brown sugared molasses malts enrich gentle barley-rye toasting as softening red ale-like citric hop spiciness dissipates rapidly, leaving toffee aftertaste tentative.

Quaffed at Boulder Octoberfest ’03, off-dry autumnal ‘marzen’  retains nutty hop zip. Sweet spruced citrus serenity and gourd-like souring inflate creamy Graham crackered caramel malting. Dewy wet-leafed slumber suits fall season.