• 10. BROWN ALE

    10A. Mild

    Aroma:

    Slight mild malt/brown malt aroma, with some fruitiness. No hop aroma.

    Appearance:

    Medium to dark brown or mahogany color. A few light brown examples exist. May have very little head due to low carbonation.

    Flavor:

    Malty, though not roasty, with a lightly nutty character. Flavors may include: vinous, licorice, plum or raisin, or chocolate. Usually fairly well balanced, though some are sweetly malt-oriented.

    Mouthfeel:

    Light to medium body. Low carbonation and relatively high residual sweetness contribute to a full mouthfeel relative to the gravity.

    Overall Impression:

    A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful.

    History:

    May have evolved as one of the elements of early porters. In modern terms, the name "mild" refers to the relative lack of hop bitterness, Originally, the "mildness" may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had.

    Ingredients:

    English mild/brown malt, or a combination of English pale and darker malts should comprise the grist. English hop varieties would be most suitable, though their character is muted.

    Vital Statistics:

    OG: 1.030-1.038

    IBUs: 10-20 FG: 1.008-1.013

    SRM: 10-25 ABV: 2.5-4.0%

    Commercial Examples:

    Brain’s Dark, Banks's Mild, Highgate Mild, Fuller's Hock, McMullin AK, Robinson's Best Mild.

    10B. Northern English Brown Ale

    Aroma:

    Restrained fruitiness; little to no hop aroma. May have a caramel aspect to the malt character.

    Appearance:

    Dark golden to light brown color.

    Flavor:

    Gentle to moderate sweetness, with a nutty character. Balance is nearly even, with hop flavor low to none. Some fruity esters should be present; low diacetyl is acceptable.

    Mouthfeel:

    medium-light to medium body, with a dry finish.

    Overall Impression:

    Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel.

    History/Comments:

    English brown ales are generally split into sub-styles along geographic lines.

    Ingredients:

    English mild ale or pale ale malt base with caramel malts. May also have scant amounts darker malts. English hop varieties are most authentic. Moderate carbonate water.

    Vital Statistics:

    OG: 1.040-1.050

    IBUs: 15-30 FG: 1.010-1.013

    SRM: 12-30 ABV: 4-5.0%

    Commercial Examples:

    Newcastle Brown Ale, Samuel Smith Nut Brown Ale, Adnams' Nut Brown Ale.

    10C. Southern English Brown

    Aroma:

    Malty and moderately fruity, with some mild malt, brown malt character common.

    Appearance:

    Dark brown, almost opaque.

    Flavor:

    Gentle, moderate sweetness. Malt dominates the balance, but hop bitterness is sufficient to prevent an overly sweet impression. Hop flavor is low to non-existent. Malt flavor will be present, but sharp or roasty flavors are inappropriate.

    Mouthfeel:

    Low to medium body, with a caramel impression.

    Overall Impression:

    A malt-oriented version of brown ale, with a caramel, dark fruit complexity of malt flavor.

    History:

    English brown ales are generally split into sub-styles along geographic lines.

    Comments:

    Increasingly rare.

    Ingredients:

    English pale ale malt as a base with a healthy proportion of caramel malts and often some darker malts. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.

    Vital Statistics:

    OG: 1.040-1.050

    IBUs: 15-24 FG: 1.011-1.014

    SRM: 20-35 ABV: 3.5-5.0%

    Commercial Examples:

    Mann's Brown Ale, Oregon Nut Brown Ale.

    10D. American Brown Ale

    Aroma:

    Hop aroma, often citrusy, is mild to strong. Esters and dark malt aspects are mild to moderate.

    Appearance:

    Dark amber to dark brown color.

    Flavor:

    Hop bitterness and flavor dominate the malty richness that is a characteristic of brown ales. Slightly drier than English versions, with assertive hop presence (bitterness, flavor, and aroma).Although malt flavor plays a supporting role, some toasty malt character(or even restrained roastiness) should be evident.

    Mouthfeel:

    Medium body, with a dry, resiny impression contributed by the high hop bitterness.

    Overall Impression:

    A bigger, hoppier, dryer version of brown ale, typically including the citrus-accented hop presence that is characteristic of American varieties.

    History/Comments:

    A strongly flavored, hoppy brown beer, originated by American home brewers.

    Ingredients:

    Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops should be used in generous quantity. Moderate to high carbonate water would appropriately balance the dark malt acidity.

    Vital Statistics:

    OG: 1.040-1.060

    IBUs: 25-60 FG: 1.010-1.017

    SRM: 15-22 ABV: 4-6.0%

    Commercial Examples:

    Pete's Wicked Ale, Brooklyn Brown Ale, Hart's Pacific Crest Ale, Smuttynose Old Brown Dog, Il Vicino Tenderfoot Brown, Shipyard Moose Brown.