Incipient American-brewed Belgian-styled Scotch ale (perused in 2010) makes good impression. Deep amber-hued medium body brings dry Scotch malting to hop-spiced cherry-pureed banana-breaded purple grape wining. Candi-sugared fungi-like yeast sinew provides obligatory Belgian ale character to sour-mashed apple chutney ascension as well as tertiary pine nut, hazelnut, and chestnut illusions.

Creamy caramel-malted medium-full body cuts pureed cherry tartness,  bittersweet chocolate-covered raisin and spiced prune-fig thickness with sharp carbolic fizz. Peaty wood-smoked whiskey overtones drape seasonal cinnamon-allspice-nutmeg midst. Raspberry, anise, and cola nut play backup.

Creamy full-bodied slow-sipping oak-aged wee heavy brings wafting peat-smoked single-malt Scotch sweetness to brown-sugared fruit-candied affluence. Chunky yeast sediment settles near bottom of turbid brown body, thickening syrupy molasses richness, chewy raisin-pureed cherry-bruised fig-honeyed fruiting and warming port-bourbon illusions. Butterscotch, oaken vanilla, and cinnamon-spiced apple upsurge round out alcohol-whirred paragon.

Semi-interesting deep amber full body brings creamy caramelized honey malting to cane-sugared grape-orange-cherry waver and biscuit-y bottom end, but gratingly sharp phenol hop bite overwhelms flavor profile. Moreover, partially disguised 10% alcohol boozing tempers hollow fruit-grained finish and tertiary macadamia-walnut remnant.

Creamy Scotch sweetness and nutty brown chocolate-y center hold up well against dry fruited plain of formerly known Fat Bastard Ale (named after Austin Powers character). Praline, hazelnut, macadamia, and chestnut reinforce rum-soaked dried cherry resolve and sugar plum reminder. Smooth.

Boozy (9.5% alcohol) toffee-hazed Scotch Ale brewed with maple syrup makes fine dessert beer. Smoky maple-glazed brown-sugared butterscotch center appropriates creamy caramel-chocolate malting for alcohol-burnt banana liqueur, burgundy, and brandy whir. Recessive cocoa-buttered raisin-plum illusions linger politely below.

Redolent of a sweet chocolate-y bock up-front, though unsettled malt protraction lacks distinction and banana-cherry serenity falters when warmed. Oily metallic finish hinders oak-y hazelnut retreat.

Chocolate-dried barley roast saddles comfortably next to wood-burnt hop-spiced prune souring. Illusions of rye, tobacco, and maple fill out sweet Scotch-soaked caramel-candied mocha-malted background perfectly. Brewery defunct: 2003.

Stalwart Scotch essence reigns above fleshy-headed dark amber ale. Sinewy caramel malting prompts barley biscuit sweetness countering crisp hop bitterness before passive dry maize finish diminishes boozy harshness.

Mocha malt drone, heavy barley influence, and butterscotch glaze provide subtle up-front nuance for moderate-bodied Scotch ale. Soft hop-spiced bottom complements subsequent cocoa-caramel sweetness well. Just needs more resilience.

Bold port surge, punctual cocoa-dried oats flaking, and lactic chocolate liqueur waft consume fulsome mocha frontage. Creamy vanilla milkshake illusion seduces blunt astringent finish propped up by raisin, peat, and black cherry adjuncts. On tap, well-rounded wee heavy contrasts maple-sugared stone-fruited Scotch malting against leafy wood-dried hops and twiggy nuance, overriding initial mocha impression.

Roasted barley tag, sweet whiskey snag, and smoked peat malt slag make this Scotch ale likable. Band-Aid mouthfeel is an acquired taste and after a few sips the dissipating lemon peel-embittered finish becomes bland, inefficient.