SAMUEL SMITH
EL aroma de esta Indian pale ale es sutil, floral levemente frutado. Cerveza clara con una carbonatación ligera que produce una agradable espuma blanca bastante perdurable.
Tiene un color naranja y Un sabor leve dulzor a caramelo es seguido por el amargo intenso de una cerveza bien luplada y nos deja un final límpio y refrescante.
Si bien es muy lupulada no llega a ser tan amarga como las IPAs americanas
Alcohol 5.0 % . Servir 9-12 ºC
La IPA es una de las única cervezas que Samuel Smith presenta en botellas color ambar
Beers were dark before the Industrial Revolution. With the introduction of inexpensive clear drinking vessels, translucent beers became fashionable. When this sparkling amber beer was produced, it was declared pale to differentiate it from porter.
Captures the soul of beer. It has a fresh maltiness that reminds you that good beer is a product of the soil. Beautiful balance of malt and fresh hops.
Rare roast beef with Yorkshire pudding, roast chicken, cheese, smoked salmon, Dungeness crab salad, bouillabaisse, sushi, New York steak; spicy foods such as Mandarin cuisine; aged Yorkshire-style roast beef en croûte; tandoori chicken salad and pork stroganoff. Traditionally served in nonik glasses.
Often called “mild” if it is on draft, brown ale is a walnut-colored specialty of the North of England. A festive-occasion beer, brown ale is one of the oldest English brewing styles, mentioned in literature in the 16th century. Beers brewed at the old brewery have a round, nutty flavor because of the Yorkshire square system of fermentation.
Walnut-like color and palate of hazelnuts. Wonderful balance of roasted crystal malt and aromatic hops. Long clean finish.
Stilton cheese, grouse and roasted game hen, barbecued duck, pepper steak; spicy food, paella, stir-fry, teriyaki, Thai food, Chinese food, creamy chicken and pineapple curry. Serve at 55 degrees.
Throughout history, beer of somewhat higher alcohol and richness has been enjoyed for the winter holidays, when old friends get together to enjoy the season. Wassail, a festival to celebrate winter and the beer that goes with it, predates the Christian era. Winter Welcome is vintage-dated with a special label each year. Serve in a traditional tankard for the holidays.
Honey-amber-colored, creamy head of small bubbles, floral aroma and delicious malt flavor with great finesse.
Roast goose, smoked turkey with oyster dressing, rack of lamb, candied yams, Smithfield hams, fresh pears and apples, Christmas cake. Serve in crystal tumblers or traditional Yorkshire nonik pint glasses.
Porter was the first commercially brewed beer. It was named for the train porters who were its original servers and consumers. Samuel Smith’s Old Brewery, Yorkshire’s oldest, reintroduced authentic porter to the British beer scene in 1979 after an absence of more than 50 years.
Very dark, fairly full in body and packed with flavor. Intense, dry tangy character of roasted barley.
Oysters on the half shell, Rockefeller or Cajun style, clams, mussels, crab cocktail, lobster bisque and other shellfish, smoked mackerel pâté, veal with green peppercorns, porterhouse steak and of course chocolate. Serve at 55 degrees in nonik or tumbler.
OATMEAL STOUT
La moda de usar harina de avena en las stouts disminuyó en los anños ´60 y desapareció en los años ´70,pero fé resucitada por Samuel Smith en la decada de los ´80 en la aldea cervecera de Tadcaster.Esta mezcla posee un fresco aroma floral y a jerez oloroso, cremosidad dulce y limpia, y sedosa sequedad en el acabado. 5% Vol. Alc. y la temperatura ideal de servicio es de 13ºC.
Originally a drink for lactating mothers, oatmeal stout was described as nutritional on early labels. Oats are in the same family as barley, and a small addition yields great flavor. Popular in the late 1800’s, the last oatmeal stout was brewed before the First World War until Samuel Smith reintroduced this style in 1980.
Almost opaque, with an unusually silky texture and complex, medium-dry velvet palate. Bittersweet finish.
Pizza and salad, Italian foods, steamed clams, grilled ahi tuna, lobster with drawn butter, steak, ploughman’s lunch, crumpets, shish kebabs, vegetable ragout and eggs Florentine, dark flavorful bread and aged Stilton. Serve at 55 degrees.
ORGANIC LAGER
Lightly kilned lager malt grown in the UK is the main ingredient, with a substantial addition of organic Vienna malt and organic hops from New Zealand. Certified organic by the USDA-accredited California Certified Organic Farmers - a copy of the certification letter can be viewed here.
A full-bodied lager with lots of malt and hop character. A touch hoppier than many lagers yet perfectly balanced.
As an aperitif, or with Quiche Lorraine, Crab Louis, poached salmon, or grilled halibut.
Serve in traditional Samuel Smith tulip glass.
IMPERIAL STOUT
Russian imperial stout was originally brewed in Great Britain to satisfy the Czarist courts, who were great connoisseurs of Champagne, caviar and the art of the table. Because it was transported across the freezing Baltic, Russian imperial stout was brewed with a high level of alcohol.
Rich, flavorful, deep chocolate color, scented and roasted barley nose. Complexity of malt, hops, alcohol and yeast.
Espresso, Stilton and walnuts, New York cheesecake, steak au poivre, caviar, Oysters Rockefeller, chocolate Baked Alaska. Easily hold its own in the company of cigars. Serve in a brandy snifter at 60 degrees.
ORGANIC ALE
Samuel Smith's Organic Ale is reminiscent of the early 20th century brews not only in the brewing process and flavor, but label design as well. Certified organic by the USDA-accredited California Certified Organic Farmers - a copy of the certification letter can be viewed here.
A delicately flavored golden ale in which subtle fruity esters from the Samuel Smith yeast strain interact with a background of maltiness and fresh hops.
Dungeness crab salad, free range herbed chicken, hummus, smoked salmon and masala.
Serve in traditional Samuel Smith nonik.
Pure Brewed Lager
Samuel Smith is most famous for classic ales, but it also offers what is described as “England’s finest lager.” The all-malt beer is brewed with a softer water and fermented in separately-housed stainless steel lager vessels using bottom-fermenting yeast.
Rich golden color, delightful floral bouquet with lots of fruity hop character and fragrance.
Poached Darne of salmon with smoked salmon mousse and tomato salad. Chilled as an aperitif, or as an accompaniment to an alfresco buffet. Mixed with lemon-lime soda or ginger ale to make a “shandy.”
Serve in a wine glass-type tumbler at 40 degrees.
Direccion web : www.brouwerijvaneecke.tk/