Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe a lightly hopped ale brewed from 100% brown malt. [1]
Today brown ales are made in England, Belgium and America. Beers termed brown ale include sweet, low alcohol beers such as Manns Original Brown Ale, medium strength amber beers of moderate bitterness such as Newcastle Brown Ale, and malty but hoppy beers such as Sierra Nevada Brown Ale.
In the 18th century, British brown ales were brewed to a variety of strengths, with original gravities (OG) ranging from around 1.060 to 1.090. [2] Around 1800, brewers stopped producing these types of beers as they moved away from using brown malt as a base. Pale malt, being cheaper because of its higher yield, was used as a base for all beers, including Porter and Stout.
The term "brown ale" was revived at the end of the 19th century when London brewer Mann introduced a beer with that name. However, the style only became widely brewed in the 1920s. The brown ales of this period were considerably stronger than most modern English versions. In 1926, Manns Brown Ale had an original gravity of 1.043 and an ABV of around 4%. [3] Whitbread Double Brown was even stronger, an OG of 1.054 and more than 5% ABV. [4] The introduction of these beers coincided with a big increase in demand for bottled beer in the UK. In the 1930s some breweries, such as Whitbread, introduced a second weaker and cheaper brown ale that was sometimes just a sweetened version of dark Mild. These beers had an original gravity of around 1.037. [4] After World War II, most breweries stopped producing these stronger brown ales, with the exception of some breweries in the northeast of England. The majority had an OG in the range 1.030–1.035, or around 3% ABV, much like Manns Brown Ale today. [5]
North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers, and the English influence on American Colonial Ales.
English brown ales range from beers such as Manns Original Brown Ale, [6] which is quite sweet and low in alcohol, to northeastern brown ale such as Newcastle Brown Ale, Double Maxim and Samuel Smith's Nut Brown Ale. North American examples include Sam Adams Brown Ale and Brooklyn Brown Ale.
They range from deep amber to brown in colour. Caramel and chocolate flavours are evident. 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 hop varieties. Fruitiness from esters are subdued. When chilled to cold temperatures, some haziness may be noticed.
Mild ale is a type of ale. Modern milds are mostly dark-coloured, with an alcohol by volume (ABV) of 3% to 3.6%, although there are lighter-hued as well as stronger milds, reaching 6% abv and higher. Mild originated in Britain in the 17th century or earlier, and originally meant a young ale, as opposed to a "stale" aged or old ale.
Stout is a type of dark beer, that is generally warm fermented, such as dry stout, oatmeal stout, milk stout and imperial stout.
Newcastle Brown Ale is a brown ale, originally brewed in Newcastle upon Tyne, England. It was launched in 1927 by Colonel Jim Porter after three years of development. The 1960 merger of Newcastle Breweries with Scottish Brewers afforded the beer national distribution, and UK sales peaked in the early 1970s. The beer underwent a resurgence in the late 1980s and early 1990s with student unions selling it. Brewing moved in 2005 from Newcastle to Dunston, Tyne and Wear, and in 2010 to Tadcaster. In 2017, the Heineken Brewery in Zoeterwoude, Netherlands, also began production. Since 2019, it has also been brewed by Lagunitas Brewing Company in Petaluma, California, and Chicago, Illinois, for the American market.
Pale ale is a golden to amber coloured beer style brewed with pale malt. The term first appeared in England around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop quantities have resulted in a range of tastes and strengths within the pale ale family.
Pale lager is a pale-to-golden lager beer with a well-attenuated body and a varying degree of noble hop bitterness.
Old ale is a form of strong ale. The term is commonly applied to dark, malty beers in England, generally above 5% ABV, and also to dark ales of any strength in Australia. It is sometimes associated with stock ale or, archaically, keeping ale, in which the beer is held at the brewery. In modern times, the line has blurred between Old Ale and Barley wine.
India pale ale (IPA) is a hoppy beer style within the broader category of pale ale.
Bitter is an English style of pale ale that varies in colour from gold to dark amber, and in strength typically from 3% to 5.5% alcohol by volume.
Beer has been brewed in England for thousands of years. As a beer brewing country, it is known for top fermented cask beer which finishes maturing in the cellar of the pub rather than at the brewery and is served with only natural carbonation.
Beer in Norway has a long history, stretching back more than a millennium. Until some 200 years ago, most farms where it was possible to grow grain south of the Arctic Circle, brewed their own beer. From the early 20th century brewing was industrialized and home brewing was restricted. Significant consolidation in the brewing sector reduced the number of major breweries to just a handful. With the exception of the farmhouse ales, most beer styles brewed in Norway trace their ancestry to central Europe.
The beer market in Denmark is dominated by the brands Carlsberg and Tuborg. Since Tuborg was acquired by Carlsberg in 1970, Carlsberg has held a near-monopoly. A number of regional breweries, however, managed to survive, and most of them merged into Royal Unibrew in 2005. As of 2020, Ratebeer lists over 300 active breweries in Denmark, most of which are microbreweries.
McMullen's is a regional brewery founded in 1827 in Hertford, England. It expanded during the second half of the 19th century by purchasing other breweries and their pubs.
The Malt Shovel Brewery is an Australian brewery owned by Lion, a subsidiary of the Japanese conglomerate Kirin. It is located in Camperdown, New South Wales. Malt Shovel is best known for its James Squire range of beers. The beer is named after the convict turned Australia's first brewer James Squire, who also went on to grow Australia's first hops and is said to have created Australia's first commercial brewery.
Captain Lawrence Brewing Company is a craft brewery located in Elmsford, New York. The brewery is owned and run by head brewer Scott Vaccaro. Vaccaro, a homebrewer since 1995, trained in brewing science at UC Davis.
Lager is a type of beer brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented.
Dundee was a Rochester, New York–based brewing company that produced ales and lagers. It was part of the Genesee Brewing Company, owned by North American Breweries which started marketing the brand's first lager in 1994 as J.W. Dundee's Honey Brown. Honey Brown quickly gained a good reputation and won awards, most notably the gold medal at the 2004 World Beer Cup.
Andwell Brewing Company was started by Adam Komrower in 2008, and was based at Lodge Farm behind Newlyns farmshop in North Warnborough, Hampshire, England. The brewery's beer is supplied to pubs within a 30-mile radius of the brewery, and to farmshops, off-licences and beer festivals.
Beer in Scotland is mostly produced by breweries in the central Lowlands, which also contain the main centres of population. Edinburgh and Alloa in particular became noted for the export of beer around the world in the 19th century.
Porter is a style of beer first brewed in London, England, in the early 18th century. The name is believed to have originated from its popularity with porters.
Ale is a type of beer, brewed using a warm fermentation method. In medieval England, the term referred to a drink brewed without hops.
