Mild crimson amber Irish Red Ale with polite chocolate roasting, almond toasting, and caramelized vanilla coasting lacks fruity resilience but not penetrating spice hop bittering. Serve to toasted lager enthusiasts. Brewery defunct: 2010.

Dry red ale clenches candied sweetness to juxtapose mild hop bite, but unspecific pale malt quality and diffuse wheat tuft bring mediocrity.

Puckered oak-aged cherry sourness tops bruised orange tang and white grape esters. Latent dry Scotch lick rises to surface unexpectedly.

Sweet mocha waft, splendid roasted barleymalt influence, and explosive carbonation up-front. Hints of caramel chocolate perk up mild grain finish but more body and lengthier aftertaste would suffice. Yet they’re priced right at your local store.

Pale, rust-hued, Band-Aid-scented ale gains bittersweet fruitiness above brown-sugared barley biscuit base. Artesian water allows for clean, crisp citric finish. Slight nutmeg-coriander spicing provides light holiday ale suggestion.

Pour slowly heavily carbonated penny-coppered medium-bodied German or risk overly foamy head. Thick grain foundation punctuated by peripheral rye restraint, floral clove jab, lemony hop tang, and chewy butterscotch finish. Sourdough yeast clumps cluster firmly entrenched earthen bottom.

Opulent five-malt ale with chewy mocha creaminess and dwindling African black honey extract boasts efficient full-bodied retention. Scruffy fizz overwhelms fruity tartness and gentle grain base as black licorice finish finds middle ground between red ale and malt liquor. Brewery defunct: 2000.

Rising bubbles cascade to top of beige-headed tawny-bodied dark amber. Wood-burnt cereal-grained caramel roast and passing fruit hints counter macadamia nuttiness to moderate chocolate-cocoa bitterness.

Acrid orange-decayed grape-soured tartness bleeds through dry pale-chocolate malting and earthen peat astringency of light brown body. Roasted barley-oats spine fortifies sharp citric hop fizzing and latent smoked wood reminder. Brewery defunct: 2003.

Sampled directly after awful Drax Beer for real Halloween treat! Fetching red devil on label quite eye catching in its detail. As for ale inside, haunting chocolate residue and spooky yeast sediment strike first, but marauding mocha malt sweetness dies over time. Brewed as traditional English Ale, witchy tonic needs more ghoulish spicing. Serve with fangs. Brewery defunct: 2006.

Moderate creaminess, raspberry murk, and barley-wheat resonation weaken by dank malt finish. Dark fruity overtones subside rapidly and a lack of spiciness deters its promise. Closer to a simple lager with only faded red ale overtones.

Funky sour malt-stricken, clear-bodied, eggshell-headed amber needs better caramel roast, deeper spiced cherry perk, and richer nutty bottom. Happily, sweet yeast fragrance, crisp hop-embellished finish, and red grape wisp rout diacetyl absorption, allowing blue-collar drinkers easy access.