Swampy tan-headed, brown-bodied dark ale invites roasted nuttiness to sharp hop char and creamy mocha malting for up-front maltose penetration. Walnut-skinned peanut shelling lightly embitters maple-sugared hazelnut, butternut and cola illusions. Perhaps less assertive and gentler than richer nut browns, but mild silken nature perfect as crossover fare for pilsner-lager fans.
Milky porter-like mocha influence picks up distinct nuttiness overriding chocolate chip cookie, chewy butterscotch, and sugared fig illusions as well as a symphony of secondary flavors. Black chocolate, vanilla, and maple eloquently mesh with chestnut, almond, and pecan at midst as imminent rum raisin climax tags hearty hazelnut-blanketed finish. Absolutely splendid.
Yummy milk chocolate creaminess, caramel nougat resilience, and toasted barley richness perfectly counter bitter hop fizz. Buttery serendipity and subtle spicing add relaxing backdrop to shrewdly nutty medium-bodied champion. Due to low mainstream sales, Chicago brewer retired this excellent brew around 2007.
Samuel Smith churns out such world class brews is it any surprise this may be the best nut brown ale on the market? Rich mocha malt penetration, sweet yeast resonation and enduring chestnut finish retain crisp distinction. Maple-sugared honey-sapped hazelnut, pecan, and almond detected at backend. A shade lighter and less creamy than Sam Smith’s Oatmeal Stout.
Not to be confused with brewery’s altogether fine “Hex” Nut Brown, later version brings more pronounced dark caramel essence to black chocolate richness and well-integrated honey thickness. Aromatic tobacco sweetness and chalky cocoa tinge furthermore differentiate convincing new-sprung interpretation.