Nut Brown Ale
By Samuel Smith
N. Yorkshire, England
From The Brewery:
Often called “mild” if it is on draft, brown ale is a walnut-colored specialty of the North of England. A festive-occasion beer, brown ale is one of the oldest English brewing styles, mentioned in literature in the 16th century. Beers brewed at the old brewery have a round, nutty flavor because of the Yorkshire square system of fermentation.
Walnut-like color and palate of hazelnuts. Wonderful balance of roasted crystal malt and aromatic hops. Long clean finish.
Stilton cheese, grouse and roasted game hen, barbecued duck, pepper steak; spicy food, paella, stir-fry, teriyaki, Thai food, Chinese food, creamy chicken and pineapple curry. Serve at 55 degrees.
I poured this dark brown ale, with hints of red, into a Samuel Smith’s pint glass, giving it plenty of room for its big, chunky tan colored head, with huge lacing.
Sweet and nutty, with a little wet earth. The ale yeast stands forward on this, as I see in not only in many English ales, but also brown ales in general.
Smooth and refreshing; with sweet roasted nuts. The British yeast comes through solid, which I greatly enjoyed, and is balanced nicely by the drying finish. Hops are there, giving some subtle balance to a malty sweet brew, adding to the dryness.
This one is creamy and medium bodied, with the perfect level of carbonation.
Very high; you could sit in a pub in rainy England, and enjoy quite a few pints of this.
Perfect. This beer is the definition of Nut Brown Ale. Extremely enjoyable as are all the beers by Samuel Smith. I am a huge fan of Ithaca’s Nut Brown (was one of the 1st beers I ever tried), and this is right where I want it to be; a very British Nut Brown ale.