Sold as Pauwel Kwak Specialty Ale in larger 22-ounce bottles, broad-ranging full-bodied bronze-toned ale retains snappy acidic brettanomyces bite that flattens creamy butterscotch opening, floral-herbed yeast serenade, juicy plum tartness and curried cherry-berry spicing. Mid-palate, fruity Chardonnay-brandy-rosé wining and tart red grape tannins secure tongue-tickling hop bittering, turning overtly alcohol-ridden by stiff finish. In 12-ounce bottle, mild butterscotch sweetness enjoins dried-fruited red wining and medicinal ethanol quirk to contrast sedate up-front profile.

Tawny French-styled ale plies tapered caramel-spiced raisin, prune and plum thrust to grapefruit peeled cherry-banana tartness. Vinous white grape esters and sour green apple tartness aid silken oak-dried burgundy finish.

Chestnut-hued dry body finds initial prune-fig presence lingering to brooding burgundy abstraction. Nutty chocolate malting covers earthen hop roast.

Soft-watered fuggle-hopped mineral-grained entry lightens flow of cask conditioned ‘strong’ ale (available in bottle or can). Lingering mild hop bittering masks grassy herbal fruiting. An unobtrusive turnabout for those afraid of thicker, stronger ales.

Noticeably darker than most Uni’s, this cocoa-headed, cascade-beaded, ruby-highlighted, brown-clouded dry body spreads lavender-rosemary fragrance above dried orange regalia, desolate prune-fig-pomegranate souring and latent coffee-roasted bite. Apple-grape-cherry-pear spree galvanizes diluted sherry-rum finish as metallic alcohol whir sullenly looms through bomber-bottled Belgian-styled strong ale.

Wood-toned sour malt aromatics juxtapose sweet Scotch mouthfeel interrupting muted hop-spiced dryness. Cedar-chestnut finish loses grip after several passes.

Outstanding oak-barreled version of ‘luscious and complex’ full-bodied Immort Ale may be most flavorful 11% alcohol drink available. Syrupy malts invoke heavy maple sapping blitzing bruised orange, overripe cherry, and stewed prune thickness. Overpowering Band-Aid aroma picks up peppery spicing and juicy red apple-pear smoothing before sugary chocolate creaminess scampers to eternal yeast-lacquered finish.

Likable garnet-hued English-styled ale brings lingered smoky malt dryness to brown sugared raisin-fig conflux, rye-breaded sourdough midst and sweet tobacco leaf crisping. Leathery earthen hop resin and grassy wheat-chaffed parch prompt pallid quasi-copper ale comparison, but unresolved Blackstrap molasses finish goes astray. On tap, dried fruited nature and smoked cocoa malting receive deeper acetone vigor.

Disappointing oxidized waft and putrid hard-candied bruised orange souring corrupt dubious golden-hued strong ale. Scurvy dry-lagered rye-wheat base and tepid lemongrass funk further denigrate metallic 7% alcohol-smitten weasel. Similar to nearby Pizza Port’s only bad beer, Das Boot Helles Lager.

Curious 10th anniversary American strong ale (brewed with honeyed spices) suffuses resounding eucalyptus-anise nosing with sugary malt stickiness, curacao orange reminder, and rare cardamom-spiced botanical gentian seduction. Prune-date sequel sets up thorough nutmeg, cinnamon, coriander, and rotting pumpkin autumnal seasoning girding fleeting barleywine-like finish. An herbal remedy?

Sweet floral-wafted perfume-hopped aura and quirky wheat wine swerve coalesce caramel-candied malting of burnished amber full body. Chewy yeast sediment boosts lofty 8% alcohol rigidity. Bold barleywine finish lathers high class Italian.

Mildly turbid prune-hued smoke-spiced Northerner reminiscent of full-bodied India Pale Ale, only sweeter and with more sediment yeast particles. Buttery malt whiskey waft proves headier than initial sourdough stipend, affable jasmine spicing, and fragile rice-barley spine.