Nearly vapid in its dryly diacetyl light-bodied appeal and closer to a daintily citric White Ale, opaque burnt sienna-hued sedation hides muted orange-bruised apricot-grapefruit subtlety beneath oncoming prune-fig prominence. Confounding carbolic fizz reduces floral hop tenacity and prickly white-peppered holiday spicing (coriander-allspice-cinnamon) as enormous head and cake-like Brussels lace coat glass.

Simple barley hopped amber gains wheat biscuit and burnt caramel sweetness as carbonation subsides, but acrid oxidation stumps moderate cereal grain roast.

One-pint champagne-bottled premium microbrew with cork set up honoring now-deceased bohemian Grateful Dead leader Jerry Garcia. Highly carbonated, citrus-scented, opaque gold, fluffy-headed draught maintains tart yellow fruiting, dewy watercrescent lightness, and pleated cider-like souring. Only produced for limited time (circa ’97), each bottle numbered and signed by brewer.

Spicy amber-hazed English-styled bitter retains warm grain restraint and mild herbal assist, but negligible fruited malt souring and passive finish lack firmness. Brewery closed due to fire 2004.

Cascading tan bubbles settle above thick penny-rust body as peculiar candy-wrapped sweet liqueur frontage boosts oncoming bourbon-sherry whim and vanilla bean illusion. Ripe orange, plum and red apple overtones pick up frisky white-peppered coriander-mint-currant spicing by oak-dried grape tannin finish.

Tin-canned reddish golden ale throws sugar atop toasted barleymalts and citric hops. But cracked wheat spine weakens to cardboard-y indifference.

Brewed for New York’s Matt Brewery, orange-amber dry ale regales softest barleywine subtlety with sweet chocolate malting, cereal grain sugaring, and astringet cocoa buttering. But bland candied wheat timidity restrains promise. Brewery defunct: 1999.

Up-front floral-hopped fruitiness absorbs earthen-grained herbal spicing. At midst, tart white grape souring counters tangy cherry, berry, and red apple sweetness as well as brown sugared tobacco-nut roast.

Unfiltered copper-hazed amber ale maintains crisp mineral water flow and savory orange-grapefruit merger. Spicy herbal resonance enforces peat-tobacco continuance. Chocolate malts counter dark citrus bitterness near slightly acidic dry finish. Brewery defunct: 2007.

Though in need of better up-front assertion, dry English Pale Ale does register fine honey-glazed orange sourness, lilting alcohol-burnt Scotch malt tingle, and sweet mocha-hazelnut embrace. But petty red fruit drear underlies thin hop acridity.

Richly grained amber with creamy caramel malts, perky citric hops, and roasted nuttiness settles to pleasing toasted barley finish atypical of ‘skunk-y’ Holland ales. Briskly bold, yet easily imbibed.

Turbid rust-hued artisan-watered Belgian with aromatic yellow-fruited clove spicing absorbed by sour prune or plum wine mouthfeel. Softly textured considering well disguised 9% alcohol content, yet more robust than brewers’ Blonde and Brown Ales. Perfect melange of barleywine, chocolate cake, and morning dew accent busy finish.