Samuel Smith’s Nut Brown Ale comes from the esteemed Samuel Smith Brewery in Tadcaster, North Yorkshire, England.  The original brewery was founded in 1758 as The Old Brewery.  In 1847, Samuel Smith, who was a butcher and cattle dealer from the city of Leeds, gave funds to his son John to purchase the brewery.  From this John Smith’s Brewery was formed, with operations moving next door from the Old Brewery.  In 1886, John Smith left the old building to Samuel, his nephew, who then opened the Samuel Smith’s Brewery the same year,  The brewery remains the oldest brewery in Yorkshire, and is the only surviving independent brewery in the region.

The brewery uses stone Yorkshire squares to ferment their beers, which are solid slabs of stone used for the fermentation process to add a fuller body.  The water used comes from the original well sunk in 1758, and they use the same yeast strain from the 1800’s.

Nut Brown Ale is one of the first English Brown Ales I ever tried, and is a fine example of the style.  It pours into a pint glass a clear brown, and has a nice caramel roasty flavor with some bitterness.  At 5% ABV, this English Brown is still easy to drink and tastes better when served a little warmer.

It is sold in 4 packs of 12 oz bottles, as well as in Victorian pint bottles (18.7 oz), and is readily available in Central Indiana.  For whom this matters, many of this brewery’s beers are vegan, including the Nut Brown Ale.

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