starting with an english brown ale base beer, we blended nocino, an Italian style liquour made with green walnuts and aged for two years. the result is a bready, medium-bodied beer with hints of nutmeg and clove.
seymour (1623) - Maplewood, Missouri, USA - FEB 2, 2013
4.8 AROMA 9/10 APPEARANCE 4/5 TASTE 10/10 PALATE 5/5 OVERALL 20/20
UPDATED: JAN 26, 2015 Sampled on tap at the 2nd annual Urban Chestnut Wolpertinger party in a dimple mug. It poured a hazy copper colour with everlasting white foam and Belgian lace. Mild but exquisite aromas of grains, nuts, and English style hops: citrus, earth, flowers, faint resin. Delicious flavours too: nutty, biscuity, bready malt sweetness balanced by perfectly balanced tangy hops bitterness. Hints of caramel, apricot, earthy/woodsy tannins, almost minty freshness with slightly funky ale yeast esters. Slightly chalky, hard mineral water essence of an Old World limestone well. Man, oh man, what an interesting balance of complexities. Light body but with a well-rounded mouthfeel, moderate carbonation, lingering multi-layered aftertaste. HOLY SH!T, THIS IS ONE OF THE BEST BEERS I’VE EVER HAD! Out of nowhere, too, I hadn’t even heard of these guys before today! Thank you, Scratch, and keep it up!
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