The Oxford Brewing Company was originally founded under the name British Brewing Company in Baltimore in 1986 as the first microbrewery in the mid-Atlantic. The company was sold in 1994 and renamed the Oxford Brewing Company. In 1998 it was acquired & merged with Clipper City B.C. Just this past April, they announced that their Oxford line of beers would go completely organic, with the Maryland Department of Agriculture, accredited by the USDA's National Organic Program, certifying these beers as organic products. Organic tends to be a polarizing term; the two most typical reactions are "hey, keep the granola for yourself, hippie" or "this product is better for me, farmers, and the environment, so I'll throw a few extra bucks at it". Products labeled as "Organic" must contain at least 95% certified organic raw materials. When it comes to beer, most "organic"-labeled beers have organic malt, but that's where it stops. Hops, for example, are rarely fully organic, which sneaks under the organic label radar since they account for less than 5% of the ingredients by weight. The Oxford beers, however, contain both certified organic barley malt and hops. Look for big caramel and light, milk chocolate notes combined with a note of sweet dough rolled in molasses. A hint of sweet citrus hides in the background, letting the malts hold center stage. Goes down quite easily, with a silky feel, notes of caramel, chocolate, molasses, and a roasty note, all balanced by just the right balance of hops. In fact, the hops are essentially undetectable in flavor, but the balance they provide against the sweeter elements of the malt should not be overlooked. Finishes with a lingering, lightly toasted barley grain character, chocolate and very faint notes of ripe red apples. Try this with chicken mole or green apple slices and melted cheddar.