Pungently strong dark-fruited red ale loads extremely dry prune tartness above tannic white grape, oak-aged unripe cherry, and sour grapefruit bittering. Sherry waft augments cherry-berry undercurrent as sour coffee requital infiltrates mineral-grained malting. For advanced palates.

Coarse nuts, cereal grains, and orange peel immerse frothy golden red ale. Pronounced hop bitterness gives way to sticky caramel sweetness by floral-tinged fruity finish. Another organically complex ale from sunny California.

Inessential hazy saffron brew lacks advertised koji and sake yeast influence, sidestepping rice wine expectancy (or sake wheat styling) for frustratingly muffled honey-glazed orange-tangerine prosaic. Doughy rye vapidity and herbal-floral slighting worsen buttery diacetyl complacency.

Rich copper-hued sweet-scented red ale peculiarity retains lots of natural organic sediment and carbolic fizz. Roasted barleymalt sweetness seduces spruce-hopped finish. Brewed to perfection and possessing more character than danged Killian’s Red.

Well-defined ‘boldly hopped’ orange sunset West Coast ale receives juicy citrus permeation above heavy yeast sinew, spicy clove tendency, and hazelnut illusion, building to pleasant bitter hop finish enveloped by roasted barley and honeyed caramel. On tap, lingering piney aftertaste further increases assertiveness.

Heavily carbonated rust-toned beige-headed ale brings sweet barleywine spirit to creamy malt extract and rich milky sinew, preserving multi-dimensional vibrancy. Perfume-wafted clove spicing fortifies delicate burgundy finish. Compare favorably to dark German Wheat Ales.

Fermented with syrupy honey extract, bittersweet rust-hued ale dangles barley biscuit above paltry chocolate malt backdrop and sinewy yeast murk. Accrued acidity cheapens its resolve. Expectant orange blossom honey difficult to locate by indistinct finish.

Medium-bodied amber juxtaposes caramel malt sweetness and toasted barley singe against earthen hop spicing and autumnal fruit esters. Minor yeast particles thicken busybody.

Thin honey-toned red ale languishes through mild phosphate delineation before blanched crystal malt sweetness, roasted barley crisping and floral piquancy lamentably block walnut-dried black cherry adjunct.

Subtly complex amber garnet-hued ale brings assertively tangy red apple, pear, cherry, peach, pineapple, and nectarine sweetness to loud grapefruit souring. Creamy caramelized malts and sugary spruce succulence re-enforce fruity nature overriding impending alcohol-burned piney-hopped bitterness.

Unlike typical moderate-bodied Mexican lagers, richer raw-honeyed grain-embedded ruddy-hued ale maintains bitterer backbone, plying earthen barley-hopped parch to profuse pumpernickel-rye toasting. But vegetal off-taste depletes leftover Graham Cracker sweetness as harshly oxidized ethanol finish unfolds.

Peculiar red ale brings honey-malted candied apple sweetness to orange-dried grassy-hopped vegetal astringency. Brown ale-like backdrop contrasts sweet hazelnut against dry walnut, but deeper fruited penetration needed.