"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; fermented in ‘stone Yorkshire squares’ to create a relatively dry ale with rich nutty colour and palate of beech nuts, almonds and walnuts."
0:00 Intro
1:18 Appearance
1:49 Aroma
2:27 Taste
3:52 Mouthfeel
4:59 Rating