Original British version differs slightly from Sam Adams’  copycat Traditional Pale Ale by way of drier barley flow, better sourdough yeast penetration, minor wood seepage, and deeper amber hue. Bitter mocha presence absorbs sweet Scotch ravine, banana-bruised orange-fig slip, lucid clove-nutmeg dip, and piquant pecan-praline-cocoa nip by light-watered finish too metallic for serious consumption. Nascent sorghum astringency and mucky honeyed butterscotch souring intrude upon scruffy spiced-hop coarseness.