Pleasantly smooth translucent copper moderation retains relaxed almondine-Amaretto bulwark reinforced by honeyed hazelnut, roasted chestnut, and dried prune illusions. Chewy caramel malts subtly linger through light metallic flutter.
Milky porter-like mocha influence picks up distinct nuttiness overriding chocolate chip cookie, hazelnut coffee, marzipan-pasted butterscotch, and sugared fig sweetness as well as a symphony of secondary flavors. Black chocolate, vanilla, and maple undertones mesh well with chestnut, almond, and pecan illusions at midst as imminent rum raisin climax tags creamy hazelnut-candied mocha 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.