For much of beer-making history, all beers were essentially “brown ales.” Until pale malts and lagering methods came into use, beers were fundamentally dark in color and warm-fermented. These brown-colored beers ran the gamut of dark hues, flavor and strength.
What is brown ale in the modern era? England is the original home of the world’s contemporary brown ale style, which gained popularity during the 1920s, and it has spawned at least one New World style since. A small category, Brown Ale beers deliver relatively easy-going, approachable, malty drinkability without any particular fanfare or the overbearing qualities that may characterize other dark beer styles.
A. American Brown Ale B. English Dark Mild Ale C. English Brown Ale
APPEARANCEColor: Reddish-copper to dark brownClarity: Generally clear; unfiltered examples may show some hazinessHead: Moderate, rocky, tan-coloredAROMA AND TASTEMalts: Range includes sweet, caramel, chocolaty, toffee, toasty, nutty, coffee, roasty and dark fruitHops: Mild, although American examples may show citrus characterYeast: Generally neutral, though soft, fruity esters may be presentMOUTH-FEELConsistency: Smooth Carbonation: Delicate to pricklyBody: Light to medium-full Finish: Average dry