Robinsons Brewery
Robinsons Old Tom
A Stockport strong ale brewed continuously since the nineteenth century, and one of the few English old ales that was never reconstructed.
- Strength
- 8.5% ABV
- Style
- Old ale
- Brewery
- Robinsons Brewery
Also called Old Tom.
Old Tom is dark, warming and full of dark fruit, treacle and chocolate character, at a strength that puts it firmly in barley wine territory by modern reckoning. It has been brewed since 1899, which in this category is remarkable — most English strong ales died out and were later rebuilt from records.
It rewards a small glass and a cellar rather than a fridge, and it ages genuinely well: the structure is there to absorb slow oxidation as sherry and dried fruit rather than as cardboard.
What it tastes like
Inherited from Old ale, because this beer sits within the normal range for it. BeerHQ’s comparative scale, not a measurement.
Why BeerHQ carries this beer
| Reason | Carried for its place in the history of beer |
|---|---|
| Strength | 8.5% ABV — checked 2026-08-16. Strengths differ by market and change without announcement, so this is dated rather than absolute. |
| Record stability | Stable — this product has changed little and is not expected to. |
BeerHQ records no recipe, hop bill, malt bill, yeast strain, IBU or calorie figure for any commercial beer unless it is sourced. Nothing on this page is inferred from what the beer tastes like.
What is distinctive about it
- Brewed continuously since 1899, where most English strong ales were revived rather than inherited
- Structured to age, with the alcohol and residual extract to absorb slow oxidation
If you like Robinsons Old Tom
Worked out from what this beer actually tastes like rather than from what its style typically does. Three kinds of move, because “what should I try next” is three different questions.
Closest to it
Very similar in structure and flavour. Safe ground rather than discovery.
British strong ale — try Fuller’s 1845 or Samuel Smith’s Yorkshire Stingo
A close structural match for Robinsons Old Tom — a likely fit if you want more of the same.
Different: slightly less caramel & toffee (high → moderate).
May not suit: Very close to Robinsons Old Tom; if you wanted a change, this is not it.
Wee heavy — try Traquair House Ale
A close structural match for Robinsons Old Tom — a likely fit if you want more of the same.
Different: noticeably more bread & biscuit (none–trace → moderate).
May not suit: Noticeably more bread & biscuit than Robinsons Old Tom.
English barley wine — try Thomas Hardy’s Ale or Fuller’s Vintage Ale
A close structural match for Robinsons Old Tom — a likely fit if you want more of the same.
Different: slightly more sweetness (moderate → high).
May not suit: Very close to Robinsons Old Tom; if you wanted a change, this is not it.
Similar, but different
Keeps what you probably like about it and changes one or two things. Usually the most useful answer.
American barley wine — try Sierra Nevada Bigfoot
Keeps most of what Robinsons Old Tom does and shifts hop aroma.
Different: noticeably more hop aroma (none–trace → moderate–high).
May not suit: Noticeably more hop aroma than Robinsons Old Tom.
Scottish ale — try Belhaven Scottish Ale or Orkney Dark Island
Keeps most of what Robinsons Old Tom does and shifts alcohol warmth.
Different: noticeably less alcohol warmth (moderate → none–trace).
May not suit: Noticeably less alcohol warmth than Robinsons Old Tom.
American brown ale — try Brooklyn Brown Ale
Keeps most of what Robinsons Old Tom does and shifts alcohol warmth.
Different: noticeably less alcohol warmth (moderate → none–trace).
May not suit: Noticeably less alcohol warmth than Robinsons Old Tom.
A bigger jump
Genuinely different, but connected by something specific — the shared trait is named so you can judge whether the bridge holds.
Bock — try Einbecker Ur-Bock Dunkel
Both carry real malt intensity, which is the thread to follow if that is what you like about Robinsons Old Tom.
Different: much more bread & biscuit (none–trace → high).
May not suit: Noticeably more bread & biscuit than Robinsons Old Tom.
Doppelbock — try Paulaner Salvator or Ayinger Celebrator
Both carry real malt intensity, which is the thread to follow if that is what you like about Robinsons Old Tom.
Different: much more bread & biscuit (none–trace → high–very high).
May not suit: Noticeably more bread & biscuit than Robinsons Old Tom.
Baltic porter — try Żywiec Porter
Both carry real malt intensity, which is the thread to follow if that is what you like about Robinsons Old Tom.
Different: noticeably more roast (none–trace → moderate).
May not suit: Noticeably more roast than Robinsons Old Tom.
Likely fits rather than promises. Taste varies, and a recommendation engine that claims certainty is claiming something it cannot know.
What to eat with it
Inherited from Old ale. BeerHQ does not duplicate pairings onto individual products unless the product genuinely differs from its style.
- Pizza
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
- Christmas dinner
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
- Tagine
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
- Adobo
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Keeping it
Old ale is typically at its best 12–60 months after packaging, and time is working for it rather than against it.
Rewards age. Given cool, dark, upright storage this develops depth most drinkers would call an improvement. Buy two and compare.
Derived from Old ale. See storage and freshness for the full model.
BeerHQ carries a small set of reference beers to anchor styles, not a catalogue. There is no rating here and there will not be one. Last reviewed 2026-08-16.