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.