Peculiar red ale brings honey-malted candied apple sweetness to orange-dried grassy-hopped vegetal astringency. Brown ale-like backdrop contrasts sweet hazelnut against dry walnut, but deeper fruited penetration needed.

Rich mocha persistence and mellow chocolate creaminess consume mud-thickened coffee-stained ebony ‘Wild Irish’ rogue (with the light brown head). Ashy tar-like residue and bitter charred hops counter silken oak dryness while excellent spring water provides lovely crisp vibrancy. Strong coffee-tinged aftertaste compares favorably to Guinness Stout (minus some bitterness).

Pleasing moderate-bodied ale perfect lawnmower fodder. Toasted caramel-chocolate malts rise above soft hop spicing and subtle marzipan-chestnut trail. Phenol undercurrent afflicts iced tea illusion, cherry skin esters, and nectarine tinge.

Pale, rust-hued, Band-Aid-scented ale gains bittersweet fruitiness above brown-sugared barley biscuit base. Artesian water allows for clean, crisp citric finish. Slight nutmeg-coriander spicing provides light holiday ale suggestion.

Pour slowly heavily carbonated penny-coppered medium-bodied German or risk overly foamy head. Thick grain foundation punctuated by peripheral rye restraint, floral clove jab, lemony hop tang, and chewy butterscotch finish. Sourdough yeast clumps cluster firmly entrenched earthen bottom.

Opulent five-malt ale with chewy mocha creaminess and dwindling African black honey extract boasts efficient full-bodied retention. Scruffy fizz overwhelms fruity tartness and gentle grain base as black licorice finish finds middle ground between red ale and malt liquor. Brewery defunct: 2000.

Complacent tan-headed bronze-bodied Irish-styled red ale succumbs to slick malt souring, slack grain starkness, musty maize murk, and floozy floral fling. Rusty tinniness at oily finish undermines bittersweet orange-citrus tang.

Terrific strong ale boasting 8.3% alcohol rigidity celebrates brewers’ 13th anniversary. Sweetly spiced spruce malts energize syrupy peach-nectarine zest and pine resin-y grapefruit bittering. Soil-y rye-tinged grains underscore brown sugared Baker’s chocolate splurge while candied citric tang endures to creamy finish. A fortuitously fated find.

Out of the Middle Ages comes this very fine ruby red ale. Perfect blend of mild chocolate nuttiness, sharp mineral graining, and bitter hop dryness provide firm foundation. Light coffee singe speckles supplemental fruit-spicing for added resilience.

Mild crimson amber Irish Red Ale with polite chocolate roasting, almond toasting, and caramelized vanilla coasting lacks fruity resilience but not penetrating spice hop bittering. Serve to toasted lager enthusiasts. Brewery defunct: 2010.

Dry red ale clenches candied sweetness to juxtapose mild hop bite, but unspecific pale malt quality and diffuse wheat tuft bring mediocrity.

Puckered oak-aged cherry sourness tops bruised orange tang and white grape esters. Latent dry Scotch lick rises to surface unexpectedly.