Brown ale
Brown Ale was invented at the beginning of the
twentieth century in
England as a bottled beer since the diffusion of bottles was increasing. It was just a sweeter version of a dark
mild beer.
Normally English brown ales are quite sweet and low in alcohol. Commercial examples include
Newcastle Brown Ale and
Samuel Smith's Nut Brown Ale.
North American brown ales trace their heritage to American home brewing adaptations of certain northern
English beers. They range from deep
amber to brown in color.
Caramel and
chocolate flavors are evident, due to the use of roasted
malt.
Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American
brown ales are usually drier than their English counterparts, with a slight
citrus accent and an aroma, bitterness, and medium body due to American varieties of
hops. Fruitiness from
esters are subdued. When chilled to cold temperatures, some haziness may be noticed.
North American commercial examples include
Pete's Wicked Ale,
Burly Brown Ale (James Page Brewing Co.)
Smuttynose Old Brown Dog Ale,
Abita Turbo Dog,
Brooklyn Brown Ale, and
Fat Squirrel Ale, "Redhook's Nut Brown Ale".
Based, in part, on the industry definition published by the Association of Brewers.
