Sunday, January 13, 2013

Alesmith's Nut Brown Ale

I am always elated, and filled with nothing more than complete enthusiasm when I discover a brewery that is new to me. It's like a new avenue of delicious possibilities opens up, and another craft genius collides with me and allows me to sample and enjoy her/his elixirs. They've been around since 1995 (making them a fairly young brewery). What I really love about this brewery is that they really focus on classic styles of ales and lagers, and really focus on balance in the brews that they make. The Nut Brown Ale was no exception to their focus and attention. You should really check them out online at and get down to your local distributor and DEMAND their brews! Well, here is my review of their Nut Brown Ale:

Name: Nut Brown Ale
Brewery: Alesmith Brewing Company
Location: San Diego, CA
ABV: 5%
Price: $6.49/1pt, 6oz bottle
Packaging: 1pt, 6 oz bottle

Appearance: Dark, rich mahogany in color with a mocha-caramel cream colored head that is 2-3 fingers thick. There's loads of heavy, thick lacing on the glass, adding to the overall visual appeal of this beer.

Aroma: At first you definitely get roasted coffee and cocoa notes on the nose, followed by bread and biscuit scents. Overall a lot of sweetness on the nose.

Taste/Mouthfeel: A moderate amount of carbonation, creating a very dry flavor despite the sweetness of this brew. Up front, there is a lot of sweet roasted malt flavors (coffee, cocoa), also molasses notes quickly followed by bread and biscuit notes. Toward the end, an earthy hop bitterness bites you just before fading off into the horizon. The full body on this beer leaves a lingering mouth coating of molasses and biscuit.

Overall: 10 out of 10. This is an excellent representation of a tradtional English Nut Brown Ale. This is a near perfect, sessionable beer that I could easily see myself drinking over a plate of bangers and mash at a British pub. It would pair perfectly with any red meat dish, from burgers to beef stew. I would also drink this paired with venison, as well as any sausage or fatty pork dish. Try it as soon as you get the chance! Cheers!

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