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.

Taste

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.

Serving Suggestion

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.

Accolades

"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.

"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

Stats

ABV: 5.0% - OG: 1.050 - IBU: 31