Dank grain aroma and unappealing ill-defined metallic nuttiness knock down initial peat-smoked promise substantially. Barley-roasted coffee bittering and astringent plum-cherry smidgen add to extremely dry-hopped mocha-malted finish. Supposed rugged ‘Irish’ styling goes unnoticed.
Refreshingly sweet aroma, sharp fruited malting and nut-grained harshness consume chocolate-roasted front end. But dainty hop moderation, cigarette tobacco dryness and phenol cherry souring spoiled by murky bitter tea finish.
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).
Bitter hop-charred oiling merges with indistinct chocolate-caramel malting for deep brown-hued disappointment. Unfortunately, its ‘nut’ essence is nowhere to be found. Docked for false advertising.
Strong maple-sapped hazelnut-pecan harmony distinguishes wonderful full-bodied amber-hued brew. Its peculiarities work for it instead of against it. Perhaps its creamy vanilla finish separates this from all other nut-related competitors. Bitter fruit, mineral grains, and butternut perfectly accessorize sugary caramel sweetness. Not only an excellent dessert drink, but world class in distinction, originality, and most importantly, flavor. It’s a shame this home-brewed award winner went the way of the dinosaur in 2001.
Sweet chocolate-wafted ale with thick mocha resonation, pleasant nut influence, and moderate hop bitterness coating softly textured hazelnut finish. While experienced brown ale drinkers will reach for stronger, more refined Samuel Smith’s Nut Brown Ale, lighter ale lovers may be more inclined to enjoy these. Brewery defunct: 2003.
Chocolate-malted powdered cocoa enchants ashen mocha frontage, settling into soured maple whim its lost walnut-hazelnut-almond astringency and oily diacetyl finish fail to properly punctuate. Further tasting revealed raisin-fig-date troika undermined by stove-burnt coffee sourness.
Efficient chalky mocha dryness and tapered roasted nut slip oppose pallid biscuit-y cereal sweetness, dominating slight orange sourness, metallic whiff, and phenol flow.
Perfectly balanced, elegantly regal English brown ale brings rich Bavarian lager influence to classic English ale styling. Roasted barley-oats crowd mild nuttiness to creamy mocha finish, comparing favorably to Samuel Smith’s famous ales. Should win over anyone with even the slightest nut brown interest. Brewery defunct: 2002.