Agile ruddy-clouded dry-bodied rye ale juxtaposes barley-roasted caramel-butterscotch notch and banana-breaded vanilla sweetness against prune-soured clove spicing. Citric hop spritz enlivens earthen rye-breaded finish nicely.

Dark amber hue opposes weakly spiced fizz-hop lightness to malt-sweetened center, becoming oily by unbalanced fruit-less finish.

Despite promising ruby red handle, indistinct blandness overwhelms. Mild honeyed malt creaminess, pleasant cherry pop zest, and covert grain trinket fortify medicinal spell. But this seems closer to dank brown ale than a refined red. Too light, foamy, watery, and unassuming for its class.

Inaugural Band-Aid mouthfeel fades as tangy orange-bruised lemon rind souring thumps spicy dry-hopped bitterness, short wheat back, and herbal coax.

Dry-hopped bruised orange opening receives snazzy white pepper spicing as herbal nuance builds. Floral notes (dandelion-rosewood) embitter smoked wood bottom sufficiently.

Even-tempered cold-filtered amber-hazed medium body sprays dry tangerine notes across tamped down hops, cracked wheat midst, and corn sugar finish, weakening substantially for tepid aftertaste.

Canned Dutch version of stalwart Irish ale has better toasted graining, dry-hopped nuttiness, and smoked peat smudge, though tea-like finish fades fast to sterile tinny aftertaste.

Musty citrus-scented, frothy-headed, amber-clouded medium body features prominent orange rind bitterness underlined by decorative floral hops and transient buttery creaminess. Chewy yeast texture sweetens the load as high carbonation leaves trails of clinging Brussels lace.

Mild maroon-hued bitter with unique dry red wine essence. Purple grape esters recede to bittersweet black cherry tartness lightened by sour chocolate wisp, crystalline watering, and flat carbonation. Mild dirt-grained grid is only so-so.

Single worst red ale ever. Pungent vegetal fumes and blase’ dried fruit mouthfeel douse roasted caramel malting, leaving dirty-grained fizz-hopped aluminum-like stagnancy.

Light-bodied chestnut-hued brown ale brings candied sugar malt waft to toasted barley efficiency, nutty chocolate fizz, and raisin-date sweetness juxtaposing roasted coffee signature. Tamped down hop dryness secures earthy wheat backbone but phenol astringency shrivels mocha finish.

Elegant burgundy-cleared chocolate-wafted English pale ale provides dry Scotch malt frontage with roasted hop gust and tangy citric-cherry allure to cracked wheat bottom. Meager caramel apple stint and cocoa-tea-tobacco hints lost in soured prune midst. By finish, watered down Scotch blotch brought down a notch.