Brown sugared rye malts and honeyed tea illusions adorn auburn-hued medium body to earthen peat bottom. Roasted nut midst coarsens dry orange, cherry, and red apple tuft as well as sweet tobacco hint.

Scotch-scented billowy-headed ale slides creamy malt resilience across soft grain flow, but lackluster body, density, and finish allows overwhelming fizz to intrude. Perhaps bottled version sent overseas to America is watered down for less discernible tastes. However, on tap its satin yeast elegance, subtle crystal malting, and mild wheat sash combine for mellow perfection (and would rate 5 stars).

Bullwinkle moose makes label appearance for average creamy dessert beer. Overbearingly opulent white chocolate extract gets way too cloying. Not recommended for those with bad heart or diabetes. Dangerously close to putrid Zima concept for serious beer fans to consider.

Dry red fruiting (apple-grape-apricot) embellishes caramelized mocha malts and tingly spice hops, flattening to drearily unresolved corn sugared midst. Irish influence completely lost amongst dulled out toasted almond sweetness and muted floral accent of deep amber ale. But teasing bock-like fig-date finish adds depth.

Brewed for Syracuse’s Landmark Brewery, garnet-hued red ale/ IPA hybrid garners lingering floral hop bitterness for supplemental orange-peeled grapefruit pith souring and brisk pine needle bite. Stable spruced citrus tang encounters cardboard-tea midst, cigar ash niche and vegetal tribute but acidic astringency hampers rye twinge.

Spry, well carbonated, with snazzy bite, this primo red ale is Molson’s best bet. The right amount of red-fruited mineral-grained frontage, fermented yeast sweetness, and spice hop bitterness addict the senses with thirst quenching affirmation. Yet it seems so simple and uncomplicated in brewing approach. As subtle carbonation settles, polite creamy finish surfaces alongside surge of alcohol potency. An enigmatic winner.

A fruity bonanza! Red apple whiff greets loud tangerine-peach ripeness, raspy orange sourness and bitter grapefruit tang. Sweet malts thicken raw honey bed as dry wheat chaff undercurrent tucks away cherry, nut, and grape illusions.

Though lacking stylistic distinction, expectant dry hop-spiced bittering and brown sugared caramel malting nicely moderate slightly diacetyl medium body. Recessive black cherry, white grape, and green apple sourness placate fatigued apricot murk and earthen floral-herbal tinge to cracked wheat spine.

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.