Nut Brown Ale

Still brewing with water from a well that was first sunk over 250 years ago, the venerable Samuel Smith’s Brewery, located in the picturesque Yorkshire countryside, remains true to tradition, fermenting most of its beers in open stone “squares.” Its trademark Nut Brown Ale is a rich tipple with roasted accents, infused with hints of pecan and toffee. Aromas of toasted malt, café au lait, and treacle are front and center, with hints of grassy, earthy English hops occasionally peeking through. Pete felt the delicate interplay among prune, fig, and dark cherry aromas with hoppy notes of marjoram and new mown hay, was “nothing short of a masterpiece.” Rick zeroed in on the maltiness in the nose, proclaiming it “sumptuously caramelly and sweet.” As the beer warmed, he pulled out some appetizing light wintergreen hop notes that were dwelling deep in the background. Dark copper, verging on deep, saturated brown as befits its name and lineage, this beer wraps itself in a tightly-beaded mantle of ecru foam. Noticeably fruity from the brewery’s particular yeast and fermentation regimen, bright berry notes mesh seamlessly with the supporting malty flavors of caramel and toffee. Tim detected a trace of sulfur hiding behind “lightly butter- scotch and toasted walnut” malt notes, and praised the earthy, slightly woody hop flavor. A wonderfully drinkable, exceptionally tasty brew, Nut Brown Ale also happens to be Vegan-friendly and suitable for any occasion.