Soft-toned smoothie layers peated caramel nuttiness and brown-sugared dried fruiting over cocoa-dried chocolate base. Subtle peanut-shelled hazelnut, walnut, pecan and almond illusions receive polite fig-date sugaring. Toffee hints waver through delicate flow.
Inscrutable moderate-bodied nut brown ale lacks specificity. Blatant diacetyl oiliness and phenol hop astringency deplete honey-roasted peanut, hazelnut, walnut and coal nut drift as well as mild dark toffee creaming, brown chocolate smidge and light vanilla snip.
Ashen dry-bodied walnut char infiltrates blackened hop bittering, mild black chocolate malting and recessive black coffee niche. Blackstrap molasses, hazelnut, fig and date suffocated by burnt toast astringency.
Midlevel copper-toned dark lager coarsens roasted almond-pecan-praline sweetness and caramelized maple malting with phenol hop spicing as well as increasing diacetyl astringency. Subsidiary hazelnut, pine nut, and walnut whims undone by oxidized oiliness a tad.
Passable English Brown Ale bottled for upper New York’s Ellicottville Brewery by Southern Tier. Hop-charred grain-toasted peanut-shelled cocoa bean salience above dry earthen astringency affects scant hazelnut-pecan-cashew influence, oaken vanilla acridity, and ashen chocolate malting to marble rye spine.
Fine hop-roasted medium-bodied English-styled nut brown session ale places restive caramel-toasted pecan-buttered chestnut surfeit beyond lingered soft-hopped hazelnut-sopped mocha latte sensation. Black cherry, black grape, and black licorice darken sharp corners.
Blunt medium-bodied amber-grained autumnal brings fresh-roasted kiln malting and wet-leafed hop bittering to dreary brown-sugared chocolate-smoked coffee nuttiness. Diminished peanut-shelled hazelnut-pecan-walnut simmer drops off to earthen peat herbage. On tap, dry Brazil nut bittering counters distant maple-sapped hazelnut chocolate sweetness as interceptive dirty-grained hop-roasted astringency beckons.
Hop-roasted brown chocolate frontage of robust full-bodied bitter leads molasses-sugared hazelnut procession atop sooty wood-burnt earthen peat bottom. Hints of cigar ash, tobacco leaf, loose twigs, and charred walnut lie in the balance.
Creamier, nuttier, and more bitter than most in its class, this dry coffee-daubed medium body is full of fire but indistinct compared to Samuel Smith’s Nut Brown Ale. Astringently coarse pecan-walnut finish retains smoky mocha residue.
Mild tawny-hued auburn-highlighted dry body squanders almond-cashew nuttiness and brown-sugared hazenut liqueur reminder for wood burnt faux-pas. Mild lactose creaminess foiled by itinerant sour mocha malt edge, finishing oily.
Translucent chestnut-hued light body with caramelized mocha current loses some oomph by dry macadamia-almond-butternut-induced finish, seeming too watery, oily, and reserved for its style. Creamy maple-sapped malts depart just as dirty vegetal graininess stalls interest.
Fine black chocolate-y walnut-macadamia theme enforced by caramelized maple-sapped vanilla latte creaminess. Though too light and watery to compete with serious nut brown challengers, understated butterscotch appeal suits lighter tastes well. (Now brewed in Saratoga Springs, New York).