Enchanting honeyed orange-hazed Unibroue offshoot spreads white cobweb across glass. Flawless fruity herbal spicing complements creamy candied yeast sweetness, rum cake seduction, and clove tinge. Banana nut bread suggestion and wispy apricot-tangerine-grapefruit tartness beckon in musty stewed prune-imbued midst. Engrossing finish, redolent of a lighter Grand Marnier, broadens palette.

Stalwart raisin palate enriches chewy chocolate-cocoa sweetness, syrupy maple malting, sour coffee roast, and damp earthiness, bringing substantial body to sweet mocha finish. But tangy dried fruit undertones lost in midst mar modest digestif.

Busy Belgian-styled dark ale places smoked mocha malt serenade above woody grain bottom as pithy cocoa-buttered grape-nut theme builds to port-like thickness until honeyed chocolate undertone enriches lingered aftertaste.

Mellow billowy-headed sienna-hued strong ale with uniformly fading circular bubbles retains bittersweet raisin-plum-fig tenacity, dried apricot-cherry penchant, and tannic red-purple grape tartness. Dry grape-skinned Muscat-wined burgundy-port illusions pop up above capacious apple-spiced wheat spine. Ginger and orange peel make veiled cameos augmenting plumed yeast intricacy. With its puissant 9.9% alcohol content, why take Nyquil?

Brewed in malt whisky casks, busy black-hued maroon-highlighted relaxant sits well next to Marston’s dryer Oyster Stout. Sticky molasses-soured plum-raisin upsurge, syrupy whisky malting, and juicy orange-berry thew receive dry-smoked oaken parch. Sweet tobacco-leafed black cherry and chocolate rum cake illusions soothe ashy mocha residue.

Hearty brown ale with brawny mocha aroma, moderate grain appeal, syrupy malt texture, and slightest spiced fruit hints. Though lacking sufficient overall character (its flavor flattens by finish), delicate chocolate notes enliven bland aftertaste. Brewery defunct: 2006.

Heavily carbonated, Scotch-wafted, bottle conditioned ale (a.k.a. Norfolk Nog) with foamy tan head creating web-like Brussels lace above amber body. Sourdough breading, toasted barley, earthen wild oats and bittersweet chocolate somehow form creamy soda-like consistency. Mild prune-fig coarsening settles above buttery bottom, countering fizzy flow. Problem: none of the assorted flavors maintain to informal finish.

Sour mashed cherry-orange-berry tang expands above off dry toasted hops, dusky pale malts, and burnt wood urging. Receding finish picks up tar and black licorice illusions.

Enjoyable burgundy-hued, mocha-scented Scot with carbolic soda-like opening gaining earthy grain prominence prior to sweet ‘n sour tingly-spiced cherry-grape innuendo decorates robust wood burnt finish. Musty roasted coffee bottom maintains stability.

Wavering honey sourness drapes dry hop bitterness and complacent chocolate sweetness of moderate body. Ascending mocha malt creaminess resonates to finish, but melts away by mushy aftertaste.

Generic honey-browned ruby-tinged German-styled altbier from Vietnam tosses soured chocolate malt astringency across rice-sweetened powdery cocoa parch. Metallic cardboard ridge depletes mild raisin-date snip and raw molasses acridity. Frisky 5% alcohol range, relatively high for Asian brew, never impinges.

Sweet chocolate malt opening pervades pallid dry hop sedation and mineral grain backbone. Ashy mocha-chalked mushroom earthiness furnishes casual barley-roasted finish with mellow resonance.