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Brown Ale

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.

Brown Ale Style Reference Chart

A. American Brown Ale
B. English Dark Mild Ale
C. English Brown Ale

APPEARANCE
Color: Reddish-copper to dark brown
Clarity: Generally clear; unfiltered examples may show some haziness
Head: Moderate, rocky, tan-colored

AROMA AND TASTE
Malts: Range includes sweet, caramel, chocolaty, toffee, toasty, nutty, coffee, roasty and dark fruit
Hops: Mild, although American examples may show citrus character
Yeast: Generally neutral, though soft, fruity esters may be present

MOUTH-FEEL
Consistency: Smooth
Carbonation: Delicate to prickly
Body: Light to medium-full
Finish: Average dry

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