Nut Brown Ale
Creamy head, dry; flavors of aromatic hops melded with a hint of nuttiness from dark malts.
The History of Nut Brown Ale
Brown ale is a specialty of the North of England, and a very early beer style - it is mentioned in literature in the 16th century. Judicious amounts of dark malt give brown ales brilliant dark-amber color and deep flavors that stop short of roastiness.
The walnut or hazelnut notes in Nut Brown Ale come from dark malts and from fermentation in Yorkshire Squares - no nuts are used in the recipe! Dry, medium-bodied; the Sam Smith ale yeast strain gives a fruity note to the 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 50-55 °F.
Gold Medal - World Beer Championships, June 2016, 2013, 2012; "Top-Rated Brown Ale of 2010."
93 points - First Place: Wine Enthusiast Magazine, October 2013
"1001 Beers You Must Taste Before You Die," selection, A. Tierney-Jones, 2010
Ratebeer.com: 93 points (Sept. 2013)
"Samuel Smith's of Tadcaster has the richest, maltiest, and nuttiest of brown ales." - Michael Jackson
"Recommended pairing" - Men's Health magazine, Aug. '10
Product Sizes and Quantities
- 18.7 ounce (550 ml) "Victorian Pint" bottles / 12 per case
- 12 ounce (355 ml) bottles / 6 - 4 packs per case
ABV: 5.0% - OG: 1.050 - IBU: 31
Ingredients: Water, barley malt, roasted barley, hops, cane sugar, yeast.
The Beers & Cider
- Imperial Stout
- India Ale
- Nut Brown Ale
- Oatmeal Stout
- Organic Pale Ale
- Organic Apricot Ale
- Organic Cherry Ale
- Organic Chocolate Stout
- Organic Cider
- Organic Raspberry Ale
- Organic Strawberry Ale
- Pure Brewed Organic Lager
- Gift Box
- Taddy Porter
- Winter Welcome Ale
- Yorkshire Stingo