Not long ago, Nate and I were contacted by a representative with Newcastle who asked if we would be interested in sampling some beer.  We politely replied: give it, give it, give it.  And so it came in the mail a few days back.  We were sent Werewolf, which carries the moniker of being a “blood red” ale, along with a winter IPA.  This post addresses the first beer mentioned, and we will write a post about the IPA very soon.

I don’t make a secret of it, I actually enjoy New Castle’s Nut Brown Ale.  It has gotten me out of many a jam while tippling in local bars that are full of light beer.  So, I hold that beer fondly as beer that can be readily quaffed.  What did I expect when I opened the blood red ale?  Well, it’s hard to say, and I tried to remain a tabula rasa as far as preconceived tasting thoughts went.  Here is my simple reaction.

This beer contains some rye, which added a very minor spiciness to the brew.  However, I am convinced that there is some chocolate malt in it (perhaps it was chocolate rye…not sure).  In addition, there was a fairly metallic and mineral tone that might be considered somewhat classic of some beers that come from Burton on Trent.  Was there a nutty and diacetyl tone that seems to predominate in the Nut Brown Ale?  If there was, it was more restrained and became more nuanced as toffee.

Overall, the beer was very English.  For some of you, that might be euphemistic for something negative.  That is not the case with me; I enjoy rounded English brews, and this one had more bite than typical iterations—perhaps not uncommon with the attitude of the industrial north.  It’s worth picking up and trying.  Move over, Nut Brown Ale.