
Masham Ale is the strongest beer we brew and was first brewed to commemorate our historic connections with our home town. Masham is a very ancient settlement which for many years was the wealthiest prebend in the whole of England, the living of which passed through many hands initially from one of William the Conquerors lieutenants and eventually to King Henry VIII who with it endowed Trinity College Cambridge. So a very significant town deserved a very significant ale!
Masham Ale is a beautifully full, rounded, great tasting ale and a fine example of the best of English cask ales. The use of fresh Fuggle hops gives a delightful subtle fruitiness. Masham Ale is brewed in late November in order to be available for those of our customers who love a Christmas treat! Such is the strength of the ale we advise consumption in half pint measures. Masham Ale is an ideal accompaniment to strong flavoured foods such as Blue Wensleydale.
IBU:28
Reviews

V1lle
@ Alko Graani Mikkeli19 hours ago

3.5
Lasiin laskeutuu kaunis punertava olut vaahdolla
Kivan makeaan pĂ€in oleva olut. Nautinnollinenđ

Tanja
@ Alko RiihimÀki Atomi21 days ago

3.0
Punertava, aavistuksen utuinen, maltainen, reilusti humalaa olematta liian kitkerÀ.
Wehu
@ Alko Laukaa27 days ago

3.4

Villema
28 days ago

4.2
Nyt on kova.
Paksuhko, jopa kermaisen tuntuinen runko. HyvÀÀ, paahteista mallasta jossa toffeen ja tuoreen leivÀn aromeja. JÀlkimaussa herukkaista humalaa.
Toimittaa!

Poukonen
28 days ago

3.4

Sharger
@ Alko Somero1 month ago

3.7
Mukavan mallaksinen ja tasapainoinen ale, oikein miellyttÀvÀÀ juotavaa.

ZekeWolf
@ Alko verkkokauppa2 months ago

3.7
Bottle conditioned classic đŹđ§ collab Strong Ale by the đ„ Malts and dark dried fruits all over with some burnt bitterness. Some marmalade, crisp fruit tones and wood but not sweet in overall. Reminded me of đŹđ§ ESBs but fruitier đ»

Olutsieppo
@ Alko Kaakkuri2 months ago
3.6
Hieman hedelmÀinen ja maltainen.

Willy
@ Alko ItÀkeskus Prisma, Pori2 months ago

3.4
Ok perus tumma ale.

Musti77
2 months ago
3.1