Complex soft-textured dry body similar to newfangled Black IPA/ Cascadian Black styling due to resinous wood-charred hop oiling, enduring dark-fruited nuttiness and recessive pine comb bitterness contrasting creamy dark chocolate malting. Lingered French roast coffee finish picks up ashen walnut-seared peanut shelling,chewy  cookie-doughed hazelnut-pecan tangent,and tar-like Blackstrap molasses astringency reinforcing tertiary bruised cherry, fig, and prune nuances. ‘A sexy American interpretation’ of a heady brown ale, indeed.

Insubstantial brown-sugared caramel-butterscotch-chocolate malting too distantly slick for prickled hop-roasted oats toasting. Bland maple nuttiness receives flimsy sour-honeyed glaze.

Interestingly gruff American brown ale maintains caramel-sugared cocoa-dusted brown chocolate malting overriding dry-roasted walnut, cashew, Brazil nut, cola nut, nutmeat, and coffee nut coarseness. Fizzy wood-spiced hop char contrasts syrupy molasses richness and soda-like sassafras splash. Tertiary peat, tobacco, cigar ash, pine comb, and dark floral illusions spread across back of the tongue. Ample alcohol afterburner adds anodyne astringency.

Ersatz Long Island brown ale needs richer nutty mocha penetration and deeper roasted hop bittering. Faded burnt coffee entry receives harsh cola-walnut prickle above black chocolate malting. Modest dark floral passage, unusual for this styling, mired by residual plasticine clay intimation.

Alcohol-infused fungi-mildewed red-fruited entry receives cider-spiced kick above orange-dried sour malting. Casual char-hopped nuttiness burrows through bitter backend.

Bereft English-styled brown ale contract brewed by Buffalo’s Flying Bison. Advertised Madagascar vanilla bean bittering hidden beneath prominent hazelnut coffee theme. Unpleasant dirty earthiness trails maple-sapped molasses influence and minor toasted nuttiness. A little thin and fragile compared to larger hop-roasted chocolate-doused ‘Brownies.’

Advertised hemp oil influence may be nominal, but bountiful mocha nuttiness makes up for it in spades. Maple-sugared peanut-clustered hazelnut-cola sweetness counters pine nut bittering to chewy caramel-roasted center. Resin-hopped chocolate-seeded coffee-caffeinated punctuation and sour prune-plum nuance add depth. Creamy to the core, yet crisply clean-watered and neat – like Guinness Stout with a walnut ice cream scoop.

Lacking the brawny brashness, but not the steely metallic pungency, of its ‘burly’ descriptive, this coarsely phenol brown ale gets mired in sour nuttiness. Grain-burnt peanut-shelled walnut char coats resinous hop astringency, overwhelming chalky mocha malting. Bitter rough-edged nutty finish falters.

Generous perfumed hop spicing embeds nutty pinewood bitterness and dried fig-date souring of medium-bodied amber-browned ale. Grain-roasted macadamia, hazelnut, and peanut oil nuances suffice, bringing further depth to brown-sugared raw-honeyed mocha malting.

Inviting thin-headed brown-hazed ‘smooth dark ale’ brings expressive nuttiness to roasted caramel alleviation. Oily hop-charred peanut-shelled walnut bittering counters meandering macadamia-hazelnut sweetness above cocoa-dried mocha malting. Ashy peat recess and metallic twinge obstruct nebulous vanilla-sarsaparilla spell.

Aromatic Southeast Asian pandan leaf uplifts sensuous spice-hopped cocoa and chocolate nibs illusions as well as candied hazelnut-pecan-almond roast. A bit phenol by timid cardboard-y palm sugar finish, but delicate gingerbread nuance and botanical heather lilt tingle backend nicely.

Terrific bottle-conditioned autumnal Belgian knockoff works oaken cherry aromatics into sour raisin-prune-plum ripeness and maple-sapped molasses sweetness, leaving funky candi-sugared Belgian yeast in its wake. Boozy alcohol whir picks up strength as tertiary hard cider, pumpkin pie crusting, and buttered pecan illusions surmount dark-spiced hop sharpness.