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.
93 points - First Place: Wine Enthusiast Magazine, October 2013
Wine Enthusiast Magazine ";Top 25 Beers of 2013";
";1001 Beers You Must Taste Before You Die,"; selection, A. Tierney-Jones, 2010
Gold Medal & ";Top-Rated Brown Ale"; - World Beer Championships, 2004 & 2010
Gold Medal - World Beer Championships, 2012 & 2013
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
ABV: 5.0% - OG: 1.050 - IBU: 31
Ingredients: Water, barley malt, roasted barley, hops, cane sugar, yeast
355ml x 2