Amiable amber-hazed medium-bodied delight is reminiscent of Rogue Dead Guy Ale. Hop-spiced tingle affects marzipan, almond paste, and toasted caramel sweetness to raw-honeyed butterscotch finish. Bruised orange and pureed cherry illusions waver.

Rich rocky-headed copper-hazed full-bodied pale ale closer to complex IPA styling. Resinous wood-chipped pine-needled bittering spreads across spice-hopped citric tang. Pine-sapped maple and spruce lacquer tart grapefruit peel souring and floral jasmine-rosebud bouquet to flaked oats bottom. Orange zest, tangerine, apple and grape illusions surface alongside tropical melon, nectarine, pineapple, and mango fruiting. A true hophead’s delight.

Soft sandalwood undertone seeps into red-orange-fruited cask version of brewer’s locally popular pale body. Blanched orange peel and grapefruit rind bittering dissolves into tart apple-tangerine-peach sedation above herbal nuance. Tertiary mango, pineapple, and passion fruit illusions provide delicate backup.

Fruitful hazy golden medium body embellishes butterscotch frontage with toasted almond-pecan and bright apple-pear-peach luster. At candied midst, honeyed oats gain footing alongside floral-hopped grapefruit-mango-papaya tropicalia. Zippy tangerine tang informs sugared malt finish quite succinctly.

Quaffed at Portland’s Morningstar Café, quince-wafted medium-to-full body with dark amber tone brings lingered piney hop resin to grapefruit peel bittering countering sweet apple-orange tang. Minor wood lacquering upended by wheat-honeyed caramel malting.

On tap, ‘wet-hopped’ copper-hazed autumnal seasonal shelters leathery hay-horsehide earthiness, dry fresh-cut wheat chaff, and sun-drenched corn-maize singe with sour lemon-bruised grapefruit zest. Resinous grassy-hopped vegetal restraint and soapy metallic tinge provide pliant backdrop.

Veritable hopheads impressed by resinous bitter-hopped bite as well as gooey viscous yeast sediment will enjoy sinewy copper-clouded ‘Classic Pale Ale.’ Zesty citric fragrance and recessive apple-peach-pineapple-pear sweetness counter heavily embittered lemon-peeled grapefruit rind finish. Weary caramel-malted cocoa souring and wavering astringent mustiness deplete overall fruited nature. Withered herbal-floral spicing and wayward piney nuance lack luster.

Up-front lemony orange rind repose, brisk floral hop resonation, and biscuit-y wheat sweetness settle to tart apple goodness. Back-throated piney peppercorn restraint allows earthy barnyard and vegetal notes to fill acrid dry oak void. On tap at Cape Cod’s Di Palma Italian Restuarant, spicy orange-yellow-red fruiting and nut-tinged caramel malting mired by astringent hop splotch.

Caramelized ruby-hued ale reliant on barley-toasted cracked wheat sweetness to soured fruit midst. Embittered hops enrich red grape, grapefruit, and melon tangent as butterscotch finish recedes. Brewery defunct: 2006.

WGV stands for Whitbread Goldings Variety, a dry hop style worthily informing this soothing moderate body. Tingly dry-spiced lemon-grapefruit rind mildness embitters steadfast tea-like malting, grassy earthen musk, and minor tobacco nuance. Woody hops absorb citric acidity.

Toot-sweet Egyptain-styled multi-grained pale ale ‘brewed with honey and chamomile’ finds both advertised adjuncts hitting their mark firmly. Anticipatory honey-dripped affluence slowly picks up tea-like subsidy overrun by pasty marzipan-butterscotch creaminess and warm almondine illusion. Astringent hop coarseness and minor diacetyl buttering cut into mild ginger-snapped cinnamon-nutmeg interlude.

Tenuous moderate-bodied ‘golden session ale’ lacks sufficient Kolsch styling. Politely embittered lemony grapefruit-spiced hop pep counters buttered corn sweetness to slim white breaded spine. Vegetal nuance lowers appeal.