BROWN ALE

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, though the term had a rather different meaning than it does today. 18th-century brown ales were lightly hopped and brewed from 100% brown malt.

Today there are brown ales made in several regions, most notably England, Belgium and America. Regular bruin (brown) or Brune beers such as Grottenbier are darker than amber ales, less sour than Flemish brown ale, (Oud Bruin) and less strong than Dubbel.
Text used from Wikipedia articles: “Beer In Belgium” and “Brown Ale”

Other commercial examples from Belgium: Brasserie Caracole Nostrodamus, Abbaye des Rocs Brune, McChouffe,  and Corsendonk Brune. It should be noted, that many beers in Belgium naming themselves “Brune” are closer to the Abbey Dubbel style. Commercial examples from the USA: The Bruery Autumn Maple, Karl Strauss Full Suit, and many others.

Brown Ale Characteristics

AROMA / BOUQUET:
Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl.

APPEARANCE:
Light to dark brown, and can be almost black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.

FLAVOR / TASTE:
Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish. Hints of biscuit and coffee are common. May have a moderate dark fruit complexity. Low hop bitterness. Hop flavor is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no diacetyl.

MOUTHFEEL / PALATE:
Medium body, but the residual sweetness may give a heavier impression. Low to moderately low carbonation. Quite creamy and smooth in texture, particularly for its gravity.

OVERALL IMPRESSION:
A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor.

RELATED BROWN ALE BREWVIEWS:
December 1, 2014: THE BRUERY- AUTUMN MAPLE

Brown Ale characteristic descriptives from 2008 BJCP (Beer Judge Certification Program) style guidelines. (http://www.bjcp.org)

ABBEY

AMBER

BIÈRE DE GARDE

BLONDE

BROWN

CHRISTMAS / WINTER

FLEMISH RED

HOPPY

IPA

LAMBIC

MÈTHODE CHAMPENOISE

OUD BRUIN

OTHER

PALE ALE

PILS

SAISON

SCOTCH

SOUR

STOUT

STRONG ALE

TABLE

TRAPPIST

WITBIER

 

Talk to us

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s