Brown ale

Oak_Creek_Nut_Brown_Ale_(27911122885)

Brown ale is a style of beer with a dark amber or brown color. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale. Today, it is used to describe a variety of beers, particularly those from England and North America.

History

The history of brown ale dates back to the 17th century when it was used to describe different types of beer brewed in London. These early brown ales were lightly hopped and brewed from 100% brown malt. By the 18th century, the term had mostly fallen out of use, but it was revived in the 19th century by brewers in England and Scotland.

Types of Brown Ale

Brown ales can be broadly categorized into two main types: English brown ale and American brown ale.

English Brown Ale

English brown ales are typically divided into two subcategories: Southern English brown ale and Northern English brown ale. Southern English brown ales are usually darker, sweeter, and lower in alcohol content, while Northern English brown ales are drier and have a higher alcohol content.

Southern English Brown Ale

Southern English brown ales are characterized by their dark color and sweet, malty flavor. They often have notes of caramel and toffee.

Northern English Brown Ale

Northern English brown ales are lighter in color compared to their southern counterparts and have a more pronounced hop bitterness. They are generally more balanced and have a nutty flavor.

American Brown Ale

American brown ales are a more recent development and are known for their stronger hop presence compared to English brown ales. They often have a higher alcohol content and a more robust flavor profile, with notes of chocolate and caramel.

Brewing Process

The brewing process for brown ale involves the use of a variety of malts, including pale malt, crystal malt, and chocolate malt. The choice of hops can vary, but traditional English hops such as Fuggle and East Kent Goldings are commonly used. The fermentation process typically involves the use of ale yeast, which ferments at warmer temperatures compared to lager yeast.

Serving and Pairing

Brown ales are best served at cellar temperature, around 50-55°F (10-13°C). They pair well with a variety of foods, including roasted meats, stews, and cheeses. The malty sweetness of brown ale complements the savory flavors of these dishes.

Notable Examples

Some notable examples of brown ale include:

• Newcastle Brown Ale
• Samuel Smith's Nut Brown Ale
• Sierra Nevada Tumbler Autumn Brown Ale

See Also

• Beer styles
• Ale
• Porter (beer)
• Stout