Brown Ale

Brown ale is originally a British beer style. The brown colour can vary from light to dark, with a flavour that’s dominated by roasted malts and notes of caramel.

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Brown Ale

The history of Brown Ale

The term brown ale was first used in the 17th century but the style didn’t become common until the 18th century. A century later porters and stouts began to dominate bar taps to become a more popular type of beer.

Food pairings

Brown ales soon faded into obscurity, consumed only by true admirers. That’s because if you were to judge a book by its cover, you may even say brown ales appear rather dull. If you look beneath the surface though, brown beer is as complex, innovative and food friendly as many other craft beers available today. In fact, many brewers, chefs and devout beer experts regard brown ale as being the perfect beer to match with a meal, even going as far as calling it the universal food pairing beer. Try it on a mild summer’s day with some barbequed meat or with a hot Mexican dish and admire how its sweetness cuts through any hint of spice to deliver a balanced finish. Brown ales also differ depending on where they’re brewed.

Tasting Brown Ales

Roasted malts and notes of caramel make English brown ales sweeter and less acidic without a lot of hoppiness. Another characteristic is a lower alcohol percentage. The US versions of brown ales, on the other hand, have more hoppy aromas and a higher average alcohol percentage.
One of the most popular brown ales is Newcastle Brown Ale. Newcastle Brown Ale is a classic brown beer that’s given credit for reviving the popularity of brown ale. The five points of the star in the logo represent the five breweries in Newcastle.

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