Buttery auburn-hued Celtic brew could be mistaken as medium-bodied copper ale, gaining off-dry earthiness, sweet prune variance, mild tobacco-peat merger, and ashy chocolate roast to moderate caramel finish.

Bright auburn complexion and buttery caramel aroma introduce soft-textured, deep-grained, peat-malted complacency. Illusions of walnut and tobacco come and go ’til fruited hop finish. Goes down easy, leaving infrequent dry sherry and bittersweet peach vibrancy. But it’s not as distinct as finer available red ales.

“A deep-toned full bodied Irish style red ale,” indicates the label. Roasted grains addle rustic hop density and smoky mocha haze, putting this closer to lightweight stout than mid-level red ale. But barley-wheat finish needs better distinction and fuller development. Brewery defunct: 2006.

Rust-orange-hued red ale brings green apple nose and lemon-limed apricot-peach souring to fragile wheat bottom. Spicy yeast exertion abets narrow clove-mint nuance.

Toasted wheat and ‘windmilled grains’ smoothen cherry ripeness, cane sugar sweetening, and caramel-mocha malt wisp of coppery ruby hazed ale. Cola nut, cocoa, and purple grape illusions fall off as mild alcohol astringency and floral barleywine finish expand.

Halfway decent malt-fruited ruddish-clouded ale insignificant amongst strong stylistic competition. Needs sharper barley-hop bite.  Brewery defunct: 2001.

Delicately rustic barley roast insistence and mellow wheat-toasted malt flow integrate satisfying spice nut finish that’s closer to a soft-toned brown ale in comparison. Brewery defunct: 2005.

Peculiar maroon-ruby-hued medium body places buttery brown sugared Scotch malts atop smoked peat waver, black cherry-soured red grape tartness, and mild chestnut-peanut roast. Bittersweet baker’s chocolate absorbs faded Band-Aid mouthfeel. Metallic astringency compromises acrid earthen hop dryness.