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.

Foamy bubbles cascade above muddy texture while pouring syrupy candy-red-hued 8.5% alcohol ale. Pervasive barleywine opulence enriched by barley-toasted chocolate sweetness and cherry-pureed prune-plum tartness to moderate nutty finish.

Deep garnet-chestnut-hued hop-roasted traditional Scotch ale offers friendly coffee nuttiness, butterscotch-molasses-caramel sweetness and bruised cherry tingle, but lacks advertised ‘wintry seasonal’ (nutmeg-cinnamon) spicing. Toasted barley upends earthy peat-tobacco illusions and sarsaparilla hint, but supposed wee heavy needs extra lactose strength.

Stellar cola-hued garnet-highlighted Scotch ale swamps palate with resilient whiskey-licked anise spunk and syrupy molasses gunk. Frothy black chocolate and sticky toffee fortify creamy center as smoked peat malts shadow tertiary tobacco chew, black currant, Amaretto, and spiced rum illusions.

Assertive doughy-scented medium-bodied golden-reddish Scotch ale accentuates yeast-sweetened burnt caramel essence, roasted barley midst and peat malt smokiness with sour fruit adjuncts. Ascending bitterness enhances ancillary off-dry grainy earthiness, cedar wood finish and toffee-like aftertaste.

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.