Inscrutable moderate-bodied nut brown ale lacks specificity. Blatant diacetyl oiliness and phenol hop astringency deplete honey-roasted peanut, hazelnut, walnut and coal nut drift as well as mild dark toffee creaming, brown chocolate smidge and light vanilla snip.

Ashen dry-bodied walnut char infiltrates blackened hop bittering, mild black chocolate malting and recessive black coffee niche. Blackstrap molasses, hazelnut, fig and date suffocated by burnt toast astringency.

Midlevel copper-toned dark lager coarsens roasted almond-pecan-praline sweetness and caramelized maple malting with phenol hop spicing as well as increasing diacetyl astringency. Subsidiary hazelnut, pine nut, and walnut whims undone by oxidized oiliness a tad.

Passable English Brown Ale bottled for upper New York’s Ellicottville Brewery by Southern Tier. Hop-charred grain-toasted peanut-shelled cocoa bean salience above dry earthen astringency affects scant hazelnut-pecan-cashew influence, oaken vanilla acridity, and ashen chocolate malting to marble rye spine.

Fine hop-roasted medium-bodied English-styled nut brown session ale places restive caramel-toasted pecan-buttered chestnut surfeit beyond lingered soft-hopped hazelnut-sopped mocha latte sensation. Black cherry, black grape, and black licorice darken sharp corners.

Blunt medium-bodied amber-grained autumnal brings fresh-roasted kiln malting and wet-leafed hop bittering to dreary brown-sugared chocolate-smoked coffee nuttiness. Diminished peanut-shelled hazelnut-pecan-walnut simmer drops off to earthen peat herbage. On tap, dry Brazil nut bittering counters distant maple-sapped hazelnut chocolate sweetness as interceptive dirty-grained hop-roasted astringency beckons.

Hop-roasted brown chocolate frontage of robust full-bodied bitter leads molasses-sugared hazelnut procession atop sooty wood-burnt earthen peat bottom. Hints of cigar ash, tobacco leaf, loose twigs, and charred walnut lie in the balance.

Sweet mocha-cocoa-tobacco confluence dampened by phenol fizz, compromising nuttiness as sugary malts get soapy. Brewery defunct: 2006.

Milky fudged toffee influence picks up distinct nuttiness overriding chocolate chip cookie, hazelnut coffee, marzipan-pasted butterscotch, and sugared fig sweetness as well as a symphony of secondary flavors. Black chocolate, vanilla, and maple undertones mesh well with chestnut, almond, and pecan illusions at midst as imminent rum raisin climax tags creamy hazelnut-candied mocha finish. Absolutely splendid.

Yummy milk chocolate creaminess, caramel nougat resilience, and toasted barley richness perfectly counter bitter hop fizz. Buttery serendipity and subtle spicing add relaxing backdrop to shrewdly nutty medium-bodied champion. Due to low mainstream sales, Chicago brewer retired this excellent brew around 2007.

Samuel Smith churns out such world class brews is it any surprise this may be the best nut brown ale on the market? Rich mocha malt penetration, sweet yeast resonation and enduring chestnut finish retain crisp distinction. Maple-sugared honey-sapped hazelnut, pecan, and almond detected at backend. A shade lighter and less creamy than Sam Smith’s Oatmeal Stout.