All About Beer Magazine

Beer Talk

Tomas Watkin Premium OSB

Published July 2007, Volume 28, Number 3

• Stephen Beaumont

  While touring Wales a couple of years back, I encountered numerous well-crafted but largely unknown ales, and so I’m glad to see the OSB bucking that trend and testing the U.S. market. Rich copper in color with a lush, red apple fruitiness backed by plum and spice notes, this is a robust and round ale that belies its 4.5% alcohol. Light, tea-like tannins temper fruity, caramelly malt while soft, spicy hoppiness lingers around in the background, bringing the flavor to a dry, slightly earthy close. Big enough for the Sunday roast, and yet sufficiently dry to be refreshing on its own.

• Charlie Papazian

  Mild malt and a floral hop aroma complement this amber beauty. Slight apple-like flavor gives way immediately to a gently satisfying, rounded caramel character. Apples and honey linger on the palate. A great session ale, yet with satisfying body. For being a Welsh beer, it is a whale of an ale. On its own or with whatever food tickles your fancy, suits me just fine.

• Garrett Oliver

  The beer pours with a slightly hazy copper color and a thin, wispy head. There are slightly musty malt notes in the nose with a thin veil of citrusy hop. The palate shows broad moderate bitterness, a dash of caramel, angular minerality and a brisk, dry finish. Not many bells and whistles, but it has good structure and a hard enough edge to handle buttery Indian curries.