Inadequate dry moderation becomes acidic as washed-out orange candy blip, dried apple quip, and unripe cherry snip quickly recede to tinny void. Earthen backdrop obstructs tenuous spicing.

Admittedly, this amber ale must be a bit stronger and flavorful when brewed for Irish consumption (especially on tap), but imported version is too light, watery, and conventional. Rich mocha creaminess and whiskey malt impression relegated to mild hop-roasted background status, leaving auburn amber too soft for serious drinkers.

Possibly farmed out by Pete’s Wicked to Washington State brewery to make use of sparkling Northwest water (which adds crisp flow to persistent fruitiness). Lively up-front hops brighten raspberry extract and sweet wheat as nutmeg seasoning and piney hints spice up the zesty backdrop. Finish becomes a tad mainstream, but this is one fine fruity treat.

Brewed in ‘San Luis Obisco tradition of fine California microbrews,’ worthy reddish copper pale body places sweet barley-wheat conflux above dry roasted rye malting and faint cherry nicety. Clean mineral finish preserves slight floral spicing and toasted almond tingle.

Fizzy, white-headed, turbidly copper-hued amber allows copious pale-chocolate malt sweetness to douse sleek butterscotch ambience, zesty orange peel sourness, and prickly floral-herbal hop bitterness. Lively apricot-grapefruit tang and subtle banana bread illusion tucked into honeyed biscuit finish, picking up candied sugar resonance.

Biscuit-y wheat and toasted hops propel fine russet-hued amber ale. Smitten honeyed almond-pecan illusions outlast gentle apricot perk, vinous grape murk, sour apple quirk, and herbal medicinal lurk while earthen vegetal passing and indistinct spicing barely make a dent. Brewery defunct: 2008.

Not far removed from tepid Bee Sting Honey Golden, though surprisingly, the honey flavoring sticks out more for this timidly indistinct amber. Supposed “nutty malt” influence dulls by unsettling sour citric-rotted finish.

Founded near Tower of London, distinctly British pale ale maintains soft citric hop flow, rich barley-wheat depth, and sharp carbonation. Butterscotch undertones sweeten metallic tin can shard. Better on tap when served as a yeastier “yard of ale.”

Dry-hopped fermentation gives this subtle ale a frisky front end. Creamy malts meld with slight honey sweetness for soft, effective middle of the road delight. Brewery defunct: 2008.

Caramelized hops and roasted barley overtaken by spoiled citric fruiting and chalky cocoa astringency at dull watery finish. Brewery defunct: 2008.

Creamy amber-clouded medium body comes across as a less filling, watered down Watney’s Red Barrel. In need of better cereal grain assertion and bitterer hops to strengthen resolve.

Sugared Scotch malting drapes roasted barley and dry powdered cocoa, impacting cracked wheat spine. Dim molasses-honey tinge peters out. Toss to amber ale fans. Brewery defunct: circa 2004.