Rogue Hazelnut Brown Nectar
RECENT & RELATED:
Beer gets sour -- so pucker up
Pick out a wine with Times restaurant critic S. Irene Virbila
Recipes from the L.A. Times Test Kitchen
When the weather cools down, malty brown ales really come into their own, and malt is mostly what this one is about. For the interest of beer geeks, the label lists all the ingredients, and they include eight varieties of malt and just two of hops. That proportion gives a pretty good picture of flavor -- just enough hops to cut a lot of malty richness.
There’s a good deal of dried fruit (raisins, prunes) in the aroma of this dark reddish copper brew, but it also contains some hazelnut extract, which shows up as an intriguing aftertaste.
Like all brown ales, this goes well with roasts and grills, but above all it’s a roast beef beer.
-- Charles Perry
Price: About $6 for a 22-ounce bottle
Style: A comfortable malty ale for autumn with a saucy bit of hazelnut in the finish.
Where you find it: Beverages & More, www.bevmo.com; Hi-Time Wine Cellars in Costa Mesa, (949) 650-8463 or (800) 331-3005; Ramirez Liquor, Los Angeles (323) 261-2915, www.ramirez; and Red Carpet Wine in Glendale, (800) 339-0609, www.redcarpetm.
Sign up for Essential California
The most important California stories and recommendations in your inbox every morning.
You may occasionally receive promotional content from the Los Angeles Times.
