There was a marvelous column by Dave Barry in the 90s that discussed the ridiculous phrases used to describe wines in reviews, which included the line "...classical Burgundian aromas of earth, bark and mushrooms; dried leaves, cherries; subtle hints of spice and French oak''; and, of course, the flavor of "blackberry, allspice, cloves, vanilla with nuances of plums and toast." Nuances of toast has been a feature of my vocabulary since.
This has moved over to beer, and as much as I would like to promote local brands, and did actually like the Northwoods Brown Owl ESB, this is just not a New Hampshire approach to...well, to anything, not just craft beer. From the side of the can:
This beer diverges from a traditional Extra Special Bitters with the use of an isolated Kveik yeast strain that provides a unique maple character and is single hopped with an Australian varietal. Reminiscent of a fine cup of dark cherry tea sweetened with caramel and served with a slice of toasted brown bread*. Named after a fly that was first tied in Errol, NH, Brown Owl is a unique experiment in merging the old with the new.
*Brown bread is common and beloved by people older than fifty up here, usually canned, with a strong molasses flavoring. As "strong molasses flavoring" is the kiss of death for anyone younger than 50 now, the bread is disappearing, no longer even on diner menus as an accompaniment to beans.