Aromatic malts beget cracked wheat, honeyed biscuit, and sweet Scotch insinuations leveraged by sour yeast undercoating.

Mild musty fruits, peaceful organic hops, and sourdough yeast reminiscent of delicious Wolaver’s Pale Ale. Flowery citrus notes enliven soft-grained crisp-watered finish. Brewery defunct: 2001.

Astringent dark amber English pale ale inconspicuously soft-bodied enough to be labeled ‘session bitter.’ Vegetal barnyard waft informs earthen nature as dry-hopped grassy wheat formality, husked barley aridity, and meager tangerine hint deplete toffee malting. Undesired diacetyl acridity ruins bland finish.

First brewed in 1975 to celebrate the 200th anniversary of Paul Revere’s historic ride, Liberty Ale is hand crafted at small traditional brewery. Light spice-fruited aroma, resinous mocha palate, biscuit-y wheat spine, and dry-hopped lemon rind bite beget curious red and brown ale traits. Vivacious, bubbly, dry-bodied ale pleasantly funnels down the throat to rock you like a hurricane.

Smooth medium-to-full-bodied Country Chase celebrates the first hunt of the season, matching terrific Bass Pale Ale caramel malt character to smooth red-orange fruiting. Pleasant hop-spiced bitterness calibrates sweet stone-fruited quince stint. Strong dark ale just a tad less distinct than brewers’ world renowned Bass Pale Ale.

Commemorating hilarious Monty Python movie, dry honeysuckled Brit (with clinging Brussels lace) matches thick caramel sweetness to light floral-hopped citric spicing. Abiding wood-smoked tinge, reminiscent of an India Pale Ale, endures to mildly bitter mineral-grained vegetal finish, but soapy aftertaste lowers vitality.

Swell barley-toned pale ale with buttery malt pleasantry, candy-coated chocolate elegance, and mild prune undertones. Exquisite crystalline water suits moderate-bodied softie worthy of pilsner or lager crossover.

Rewarding rocky-headed bottle-conditioned ale pours off-white before revealing hazy bleached yellow hue. Spritzy Saaz-hopped signature picks up wheat biscuit exertion as dried banana, tangerine, apricot, grapefruit, and lemon fruiting enlighten sour-candied honeyed clove finish, revealing latent grassy herbal mint nuance.

Thin clear amber moderation brandishes meagerly Scotch-licked rye-wheat malting, tingly lemon-bruised grapefruit bittering, brief sourdough cameo, and trifling French vanilla dip to acidic chemical-like compost finish. Rough juniper-like alcohol burn will displease softer palates.

Slightly better than Dundee’s Amber, this translucent auburn pale ale retains sour-fruited dryness and sharp clove-hopped frolic above cracked wheat spine. Unripe white peach, lemon, and grape tartness overtaken by sweet tea-leafed tobacco dalliance, but oily nature and phenol acidity decrease credibility.

Dry-hopped toasted barley complements cocoa malt sweetness in similar successful fashion perfected by East Coast brewers such as Ybor, Weeping Radish, and Blue Point. But sugary water finish weakens and dilutes “Extra” pale boast.

Easy drinking hop-fueled pale ale with crisp water flow and casual barley-oats finish tastes more like strong premium pilsner, remaining weightier than lesser-grained Coors.