Samuel Smith's Nut Brown Ale
All Samuel Smith's traditional bottled ales are top fermented in stone Yorkshire squares using a Samuel Smith yeast strain that is more than a century old. Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); best barley malt, yeast and aromatic hops. Nut Brown Ale is a relatively dry ale which is a speciality of the north of England. The name refers to the hazelnut colour and slight nutty flavours arising from a higher proportion of darker malt.