Translucent chestnut-hued light body with caramelized mocha current loses some oomph by dry macadamia-almond-butternut-induced finish, seeming too watery, oily, and reserved for its style. Creamy maple-sapped malts depart just as dirty vegetal graininess stalls interest.

Fine black chocolate-y walnut-macadamia theme enforced by caramelized maple-sapped vanilla latte creaminess. Though too light and watery to compete with serious nut brown challengers, understated butterscotch appeal suits lighter tastes well. (Now brewed in Saratoga Springs, New York).

Bitter hop-charred oiling merges with indistinct chocolate-caramel malting for deep brown-hued disappointment. Unfortunately, its ‘nut’ essence is nowhere to be found. Docked for false advertising.

Strong maple-sapped hazelnut-pecan harmony distinguishes wonderful full-bodied amber-hued brew. Its peculiarities work for it instead of against it. Perhaps its creamy vanilla finish separates this from all other nut-related competitors. Bitter fruit, mineral grains, and butternut perfectly accessorize sugary caramel sweetness. Not only an excellent dessert drink, but world class in distinction, originality, and most importantly, flavor. It’s a shame this home-brewed award winner went the way of the dinosaur in 2001.

Sweet chocolate-wafted ale with thick mocha resonation, pleasant nut influence, and moderate hop bitterness coating softly textured hazelnut finish. While experienced brown ale drinkers will reach for stronger, more refined Samuel Smith’s Nut Brown Ale, lighter ale lovers may be more inclined to enjoy these. Brewery defunct: 2003.

Chocolate-malted powdered cocoa enchants ashen mocha frontage, settling into soured maple whim its lost walnut-hazelnut-almond astringency and oily diacetyl finish fail to properly punctuate. Further tasting revealed raisin-fig-date troika undermined by stove-burnt coffee sourness.

Efficient chalky mocha dryness and tapered roasted nut slip oppose pallid biscuit-y cereal sweetness, dominating slight orange sourness, metallic whiff, and phenol flow.

Perfectly balanced, elegantly regal English brown ale brings rich Bavarian lager influence to classic English ale styling. Roasted barley-oats crowd mild nuttiness to creamy mocha finish, comparing favorably to Samuel Smith’s famous ales. Should win over anyone with even the slightest nut brown interest. Brewery defunct: 2002.

Chestnut-hued medium body gets early tamped down hop spicing, sweet malt sequel, maple molasses surge, and mellowed nut finish. Dim chocolate echo needs creamier chewiness.

Sugary malt flow consumes toasted hazelnut-macadamia nicety and wavering chocolate-vanilla midst. At moderate finish, mellow tobacco leaf sweetness saddles dry hop scruff.

Heavenly chocolate-vanilla-toffee creaminess lathers hop-roasted flaked oat backbone and terse cola-hazelnut stint. Twinkled anise spicing scurries through brown sugared caramel malting.

Unusual combination of Band-Aid aroma, cotton-like foam, and judicious chocolate sweetness cannot make up for lackluster nuttiness. Accommodating dough-like persistence and scarce wood tones keep this passive watered down moderation somewhat interesting.