Cave aging gives dramatic bottle-conditioned copper-hued ‘aromatic burgundy’ ale a strangely convincing dank mildewed earthiness and mushroomed vegetal smidgen sidestepping dried fig-raisin frontage. Purple grape esters aid mild spiced grain finish as resinous hop bottom swells.

Brewed to the specifics of Belgian recipe, spicy-scented ale with web-like Brussels lace offers flowery citric sweetness, prune souring, and soft-hopped carbonation to tingling fruity wine effervescence. Given proper time to breathe, herbal adjuncts plus clove-allspice accents appear. Flows down the throat like pure silk.

Elaborate hop-spiced cork dryness subtly lingers across tart cherry jubilee/Lambic blend, picking up amiable honeyed orange nudge while staying less fruity than Ommegang’s more herbaceous Hennepin. Terrific highly alcoholic Belgian knockoff gains moderated white wine souring as buttery caramel, floral yeast mold, and prune undertones re-affirm calming medicinal warmth to exquisite cider-wooded barleywine finish.

Ambitious amber-clouded aperitif integrates sweet floral bouquet with cotton-candied white-sugared sweetness, tart cherry-citrus spray, and rosemary-oregano herbage before alcohol-laced acidity deflates complexity of dry-hopped finish. Watery texture depletes earthen mineral basin. Supposedly ages better than wine.

Dry whiskeyed cherry frontage, persistent raisin-prune conflux, cotton-candied sugaring and cinnamon-spiced molasses sweetness envelop sparkling chestnut-hued barleywine-like Abbey ale. Pleasantly resonating dried fruiting overrides brown-riced rye-wheat backbone. Hefty 10% alcohol volume is sure to frazzle brain.

Highly carbonated chestnut-hued Trappist ale overwhelmed at first sips by dry raisin prominence. Earthen cherry wood tones and meandering chocolate malt follow-up gently sweeten fig-date tartness while brawny 8% alcohol flow gives sugared maple finish a much-needed kick.

Splendid cream soda essence highlights alcohol-stricken sharpness while butterscotch and almond wine illusions enhance dry ginger ale-like sweetness. Mellow flow softened further by buttery finish without disrupting up-front ebullition.

“First brewed by Belgian monks,” foamy dark amber brings soft-watered freshness to prickly-hopped fruit-drooped red ale bitterness for a fine American knockoff. Only drawback is malt creaminess subsides too quickly at vague finish. Seasoned drinkers will get bored after a few gulps.

Extraordinary mahogany-hued Trappist ale features curious turpentine-like caramel malt entry, brandy-soaked maraschino cherry theme, and brutish raisin-prune-plum scheme above dewy peat moss. Creamy molasses consistency, velvety Muscat grape mellowing, and candi-sugared nutmeg-cinnamon spicing subsume alcohol warmth. Strong medicinal finish carries forth highly complex offering.

Sour yeast-scented bitter-hopped Belgian brings sweet Scotch malting and ashen hop resin to dainty butterscotch finish. A bit bland for pale ale but fine for adventurous pilsner skulls.

Alcohol-doused dry-hopped bottle conditioned Belgian Saison sets the pace with mammoth bruised orange tang and lemon rind bittering, leaving hints of grapefruit, pineapple, white peach, and dehydrated fig-prune-grape in its wake. Spry floral backdrop recedes to herbaceous earthiness before juniper finish seizes control.

Limited edition single batch abbey-style re-creation layers bruised orange bitterness above prickly hop tongue and buttery crystal malt flow. Green apple, lemon peel, and grapefruit tartness lure durable clove spicing.