Inoffensive amber lager stays mild. Scotch-licked orange-spiced barley malting overrides astringent hop flop. Metallic shard interferes with smooth nature.

Annual copper-hued medium-bodied autumnal ‘100 Barrel Series’ brew never obscenely bitter despite ‘wet hop’ tag. Dank fruit-soured entry alleviated by sweet-grained rye-breaded barley roast. Dry-hopped lemon pit acridity hinders cherry-dried plum-fig-date paucity, tannic grape wining, and caraway-seeded rosemary-thyme influence. Dark floral nuances come and go abruptly.

Celebrating sensational microbrewer’s milestone anniversary with bold hoppy pale ale, this voluptuous full body offers luxurious fruited sweetness, buttery caramel creaminess, and expansive floral potpourri. Lemony grapefruit-peeled apple-peach-pear tang usurps earthen herbage and grassy-hopped pining to cereal grained bottom. Crisp clean-fruited finish retains bright zest.

Affable golden-hued English pale ale brewed with honey retains advertised ‘mellow rounded character.’ Sweet honeycomb frontage, creamy butterscotch malting, and floral-spiced hop mediation buttress snippy peach-apple fruiting but buttery astringency overwhelms creamed corn finish.

Amiable amber-hazed medium-bodied delight is reminiscent of Rogue Dead Guy Ale. Hop-spiced tingle affects marzipan, almond paste, and toasted caramel sweetness to raw-honeyed butterscotch finish. Bruised orange and pureed cherry illusions waver.

Rich rocky-headed copper-hazed full-bodied pale ale closer to complex IPA styling. Resinous wood-chipped pine-needled bittering spreads across spice-hopped citric tang. Pine-sapped maple and spruce lacquer tart grapefruit peel souring and floral jasmine-rosebud bouquet to flaked oats bottom. Orange zest, tangerine, apple and grape illusions surface alongside tropical melon, nectarine, pineapple, and mango fruiting. A true hophead’s delight.

Soft sandalwood undertone seeps into red-orange-fruited cask version of brewer’s locally popular pale body. Blanched orange peel and grapefruit rind bittering dissolves into tart apple-tangerine-peach sedation above herbal nuance. Tertiary mango, pineapple, and passion fruit illusions provide delicate backup.

Fruitful hazy golden medium body embellishes butterscotch frontage with toasted almond-pecan and bright apple-pear-peach luster. At candied midst, honeyed oats gain footing alongside floral-hopped grapefruit-mango-papaya tropicalia. Zippy tangerine tang informs sugared malt finish quite succinctly.

Quaffed at Portland’s Morningstar Café, quince-wafted medium-to-full body with dark amber tone brings lingered piney hop resin to grapefruit peel bittering countering sweet apple-orange tang. Minor wood lacquering upended by wheat-honeyed caramel malting.

On tap, ‘wet-hopped’ copper-hazed autumnal seasonal shelters leathery hay-horsehide earthiness, dry fresh-cut wheat chaff, and sun-drenched corn-maize singe with sour lemon-bruised grapefruit zest. Resinous grassy-hopped vegetal restraint and soapy metallic tinge provide pliant backdrop.

Veritable hopheads impressed by resinous bitter-hopped bite as well as gooey viscous yeast sediment will enjoy sinewy copper-clouded ‘Classic Pale Ale.’ Zesty citric fragrance and recessive apple-peach-pineapple-pear sweetness counter heavily embittered lemon-peeled grapefruit rind finish. Weary caramel-malted cocoa souring and wavering astringent mustiness deplete overall fruited nature. Withered herbal-floral spicing and wayward piney nuance lack luster.

Up-front lemony orange rind repose, brisk floral hop resonation, and biscuit-y wheat sweetness settle to tart apple goodness. Back-throated piney peppercorn restraint allows earthy barnyard and vegetal notes to fill acrid dry oak void. On tap at Cape Cod’s Di Palma Italian Restuarant, spicy orange-yellow-red fruiting and nut-tinged caramel malting mired by astringent hop splotch.