Puffy beige-headed bottle-conditioned red ale remains creamy, buttery, and robust as floral-hopped raisin-plum conflux fills out earthen wood backdrop. At lusty finish, pleasant rosé and  barleywine sweetness appears, quelling French wine expectancy.

From its kaleidoscopic bright red label to its refreshingly robust gusto, smooth medium body satisfies both novice and professional tastes. Bittersweet grains pleat maple malts and toasted hops. Only quibble: indistinct finish. Brewery defunct: 1997.

Peat-y mahogany-hazed Irish-styled red ale with unique peppercorn bittering, roasted coffee siding, black cherry tang, and dry plum finish better defined as a stylish brown ale (or nutty Copper Ale). Dewy molasses creeps through sedately spice-hopped wood bleaching and tertiary orange peel nuance.

Probably an early version of Oasis Scarab Red, this fine cloudy-hued moderate-bodied ale resonates with thick chocolate malting. But unlike Killian’s (on the cheap, superficial side) and Watney’s (on the expensive, worthwhile side), creamy mocha richness and nutty reminder defy usual red ale luster. A convincing argument could be made for brown ale classification.

Not distinct, yet still better than Red Dog, Miller High Life, and Coors (or any homogenized, processed American brews). Maroon-hued light-bodied red ale with aromatic citrus spicing, tart stone fruiting, and sterile hop bittering finishes unobtrusively. Brewery defunct: 1998.

Faint citric-grained entry and sugary malt sweetness contrast mild hop roast of dark amber red ale. Sticky yeast finish suffices, but overall depth lacks.

Choice rocky tan-headed translucent amber red ale alternates barley-toasted caramel-honeyed wheat alacrity with dry Scotch acridity, picking up slick roasted chocolate-almond traction above earthen mineral grain fortress. Further sips reveal buttery biscuit drift, red grape chasm, and brief barleywine vamp.

Translucent amber-hued flesh-laced middleweight attaches burnt hop bitterness to caramel malts, toasted barley, and fresh hay before off-dry fruity floral finish fades.

Acetous phenol opening thankfully fades as marzipan-spiked honeyed oats and toasted caramel surface for medium-bodied red ale. Cascade hops lightly embitter citric tingle to dry wheat backdrop.

Up-front crystal malt sweetness surrounds lemony citric tartness and raisin-fig tinge for peculiar sourdough-scented ale. Bitter hop backdrop adds firmness. Open-minded drinkers will find this worthy, if not special.

Amber-hazed medium-bodied mediocrity’s initial astringency lifts for sweet barley-roasted simplicity and faint dry-fruited hopping. But distant honey-toasted caramel panache too indistinguishable for red ale significance.

Dry compost-wafted whiskey malts muddle sour orange fruiting, losing grapefruit rind bittering to skimpy candi-sugared butternut scamper. Dusted coffee-mocha acridity and earthen peat nuance fall short.