Dry roasted chocolate splurge levels off for dirty-grained earthen bitterness as hazelnut, cola nut, butternut, and walnut illusions float around dulled lactose continuance. Creaminess lacks resilience while undesired diacetyl astringency swells.

While not as indelible as Sam Smith’s Nut Brown, up-front hazelnut prudence, roasted barleymalt resonation, caramel cadence, and plum wine illusion lather creamy liqueur finish. Crisp Northwest water briskness absorbs exhilarating complexities.

Supreme chestnut-hued tawny-headed velvet-smooth ale benefits from chalky mocha dryness and toasted chocolate malts. Pronounced smokiness bolstered by blitzing roasted hop fizz, burnt caramel nuttiness, and coarse oatmeal grit. Moderately creamy with temptingly chewy chocolate nougat finish.

Slim maple palate sustains lackluster foamy-headed dark amber. Lighter and less efficient than stiff stylistic competition, this watery brew would benefit greatly from increased up-front nuttiness and better overall distinction.

One of the smoothest nut browns marketed, yet dank and dry sans advertised nuttiness. Too light and watery for distinguished tastes. Brewery defunct: 2002.

Ruggedly coarse ruby-marooned tan-headed English-styled full body pushes milk chocolate-y hazelnut sugaring above roasted barley-hop clip, tenuous coffee ground slip, and coarse walnut snip. Dry cocoa finish picks up meager cola nut, tea leaf, and peat illusions.

Chestnut-hued ale matches sedate sour nuttiness to burnt coffee template, but astringent acidity knocks back caramel-cocoa influence and tamped-down hop sop. Brewery defunct: 2006.

Enjoyable light-bodied dark ale furnishes sweet cashew-hazelnut roast and bittersweet black chocolate blast with slim orange-grapefruit bittering. Soft vanilla cadence and mild chicory nuance suit nutty finish well. Updated 2013 version (with generic label) afforded creamier mocha essence, richer caramel-burnt molasses penetration and deeper nut-charred hop roast.

Moderately dry chestnut-hued medium-bodied ale drapes scant coffee sourness above supportive nut influence and Turkish taffy illusion. Mid-palate chocolate malted richness settles to milky finish revitalizing initial coffee bean nuttiness.

Iced coffee affirmation deepens ashy mocha dryness, prickly burnt hop bitterness, dry wood tone, and smoked spicing. Cereal grains sweeten oily macadamia-hazelnut-walnut finish of complacent chestnut-hued fare.

Musty dark fruits and pungent nut grains overwhelm gentle hop flow to subtle coffee finish. Moderate cocoa bitterness, pale malt sweetness, and berry piquancy pervade mildly spicy aftertaste. Softer, drier, and less harsh than most nut brown competition.

Disappointing nut brown lacks firm caramel-grained foundation to nullified mocha-nutty finish. Too light, foamy, and watery with nary a bitter nut presence to carry the astringent load.