Rogue Ales

Hazelnut Brown Nectar Ale

8.922 ratings
8.02 pro ratings
Oregon, USA
Malt
Cheese, Fruit, Chocolate
Top Notes For
Aaron Tan

Sweet and nutty - not bad per say, but totally flat and unlike previous bottles I've had. Safe to say, another bad storage/shipping-afflicted bottle.

Sweet and nutty - not bad per say, but totally flat and unlike previous bottles I've had. Safe to say, another bad storage/shipping-afflicted bottle.

Oct 16th, 2020
Jonathan Haysom

Yup.. Syrupy but light and nimble on the palate. A tasty bev to follow up with a chocolate stout.

Yup.. Syrupy but light and nimble on the palate. A tasty bev to follow up with a chocolate stout.

1 person found it helpfulDec 6th, 2013
Paul Masson

Dessert in a bottle, also suitable with cheese course. Note: Hazelnut fades rather drastically after about 3 months, drink sooner rather than later. ABV unlisted, must be 6% give or take

Dessert in a bottle, also suitable with cheese course. Note: Hazelnut fades rather drastically after about 3 months, drink sooner rather than later. ABV unlisted, must be 6% give or take

Jan 15th, 2013
Bonnie Chu

Nutty!

Nutty!

Mar 29th, 2019
E & K G

On the heavy side but smooth in texture. Liked it!

On the heavy side but smooth in texture. Liked it!

Feb 17th, 2016
Laiz Marshall

Aroma likes creamy sugar beaten eggs. For my taste .... I wouldn't buy again.

Aroma likes creamy sugar beaten eggs. For my taste .... I wouldn't buy again.

Jan 29th, 2016
J Schultz

Fuck yea

Fuck yea

Oct 20th, 2015
Gabriella Sardina

Malty, creamy with a nice crisp aftertaste,...always at the top of my list

Malty, creamy with a nice crisp aftertaste,...always at the top of my list

Mar 29th, 2015
John Mahoney

If the name sounds appealing, you will like this beer.

If the name sounds appealing, you will like this beer.

Jan 12th, 2015
Matt Brown

It's drinkable but not as good as true Belgium ale the monks of the monasteries that have refined their technique over the last 1200 years.

It's drinkable but not as good as true Belgium ale the monks of the monasteries that have refined their technique over the last 1200 years.

Dec 6th, 2014