Difference between revisions of "English Brown Ale"

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Page Discussion
View source History
(New page: Category:Beer Styles === 11A. Mild === {| align="right" cellpadding="5" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;" ! colspan=...)
 
 
(8 intermediate revisions by 3 users not shown)
Line 1: Line 1:
−
[[Category:Beer Styles]]
+
[[Category:Beer]]
 +
[[Category:Beer styles]]
 +
[[Category:Ale styles]]
 +
[[Category:British beer styles]]
 +
[[Category:English beer styles]]
  
−
=== 11A. Mild ===
+
'''English Brown Ale''' is probably one of England's oldest beer styles; the less-intense precursor to [[Porter]] features rich, often sweet malt flavors. The term is often used almost interchangeably with [[Mild Ale]]; some brewers actually sell the same beer as mild in a cask or on draft but as brown ale in bottles.
  
−
{| align="right" cellpadding="5" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;"
+
==History of English Brown Ale==
−
! colspan="2" align="center" style="background-color:#dcdcdc; font-weight:bold;" | Vital Statistics
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | OG
 
−
| 1.030 - 1.038
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | FG
 
−
| 1.008 - 1.013
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | IBU
 
−
| 10 - 25
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | SRM
 
−
| 12 - 25
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | ABV%
 
−
|  2.8 - 4.5%
 
−
| Most have an ABV of 3.1 - 3.8%
 
−
|}
 
  
−
'''Aroma:''' Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.
+
{{sectionStub}}
  
−
'''Appearance:''' Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.
+
==Types of English Brown Ale==
  
−
'''Flavor:''' Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.  
+
Brown ales have different regional characters based on the part of England where they are produced.  The best-known styles are the northern style, brewed in the area around Lancaster, and the southern or London style. However, these style differences are mainly based on the most popular commercial examples; regional breweries around England are much more diverse than these terms would suggest.
  
−
'''Mouthfeel:''' Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.
+
===Northern English Brown Ale===
 +
{{sectionStub}}
  
−
'''Overall Impression:''' A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters.
+
===London Brown Ale===
 +
{{sectionStub}}
  
−
'''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 (i.e. less hoppy than a pale ale, and not so strong). 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. Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.  
+
Also known as '''Southern English Brown Ale'''.
  
−
'''Comments:''' Most are low-gravity session beers, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don't often travel well. A wide range of interpretations are possible.
+
===Historical or Throwback English Brown Ale===
 +
{{sectionStub}}
  
−
'''Ingredients:''' Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.
+
==Brewing English Brown Ale==
 +
{{sectionStub}}
  
−
'''Commercial Examples:''' Moorhouse Black Cat, Highgate Mild, Brain's Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Gale's Festival Mild, Woodforde's Norfolk Nog, Goose Island PMD Mild
+
==Competition Styles==
  
−
=== 11B. Southern English Brown ===
+
The [[BJCP]] recognizes two styles of English Brown Ale, and the [[GABF]] combines both into one style definition.
  
−
{| align="right" cellpadding="5" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;"
+
===BJCP Style Guidelines===
−
! colspan="2" align="center" style="background-color:#dcdcdc; font-weight:bold;" | Vital Statistics
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | OG
 
−
| 1.035 - 1.042
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | FG
 
−
| 1.011 - 1.014
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | IBU
 
−
| 12 - 20
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | SRM
 
−
| 19 - 35
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | ABV%
 
−
| 2.8 - 4.2%
 
−
|}
 
  
−
'''Aroma:''' 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.  
+
{{BJCPStyle
 +
|number=11B
 +
|name=Southern English Brown
 +
|category=English Brown Ale
 +
|ibu=12-20
 +
|srm=19-35
 +
|og=1.035-1.042
 +
|fg=1.011-1.014
 +
|abv=2.8-4.2%
 +
|aroma=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=Deep, caramel-like malty sweetness on the palate and lasting into the finish. 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=Medium body, but residual sweetness may give a heavier impression. Low to moderately low carbonation.
 +
|overall=A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.
 +
|history=English brown ales are generally split into sub-styles along geographic lines. Southern English (or "London-style") brown ales are darker, sweeter, and lower gravity than their Northern cousins.
 +
|comments=Increasingly rare. Some consider it a bottled version of dark mild.
 +
|ingredients=English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted 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.
 +
|commercial=Mann's Brown Ale (bottled, but not available in the US), Tolly Cobbold Cobnut Nut Brown Ale
 +
}}
  
−
'''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:''' Deep, caramel-like malty sweetness on the palate and lasting into the finish. 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.  
+
{{BJCPStyle
 +
|number=11C
 +
|name=Northern English Brown Ale
 +
|category=English Brown Ale
 +
|ibu=20-30
 +
|srm=12-22
 +
|og=1.040-1.052
 +
|fg=1.008-1.013
 +
|abv=4.2-5.4%
 +
|aroma=Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.
 +
|appearance=Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.
 +
|flavor=Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.
 +
|mouthfeel=Medium-light to medium body. Medium to medium-high carbonation.
 +
|overall=Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel.
 +
|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 small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.
 +
|commercial=Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, Tolly Cobbold Cobnut Special Nut Brown Ale, Goose Island Hex Nut Brown Ale
 +
}}
  
−
'''Mouthfeel:''' Medium body, but residual sweetness may give a heavier impression. Low to moderately low carbonation.
+
===GABF Style Listings===
  
−
'''Overall Impression:''' A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.
+
{{GABFStyle
−
 
+
|number=52B
−
'''History:''' English brown ales are generally split into sub-styles along geographic lines. Southern English (or "London-style") brown ales are darker, sweeter, and lower gravity than their Northern cousins.  
+
|name=English Style Brown Ale
−
 
+
|description=English brown ales range from deep copper to brown in color. They have a medium body and a dry to sweet maltiness with very little hop flavor or aroma. Roast malt tones may sometimes contribute to the flavor and aroma profile. Fruity ester flavors are appropriate. Diacetyl should be very low, if evident. Chill haze is allowable at cold temperatures.
−
'''Comments:''' Increasingly rare. Some consider it a bottled version of dark mild.
+
|og=1.040 1.050 (10 12.5 ºPlato)
−
 
+
|fg=1.008 1.014 (2 3.5 ºPlato)
−
'''Ingredients:''' English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted 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.  
+
|alcohol=3.3-4.7% (4 5.5%)
−
 
+
|bitterness=15-25
−
'''Commercial Examples:''' Mann's Brown Ale (bottled, but not available in the US), Tolly Cobbold Cobnut Nut Brown Ale
+
|color=15-22 (30-44 EBC)
−
 
+
}}
−
=== 11C. Northern English Brown Ale ===
 
−
 
 
−
{| align="right" cellpadding="5" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;"
 
−
! colspan="2" align="center" style="background-color:#dcdcdc; font-weight:bold;" | Vital Statistics
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | OG
 
−
| 1.040 - 1.052
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | FG
 
−
| 1.008 - 1.013
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | IBU
 
−
| 20 - 30
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | SRM
 
−
| 12 - 22
 
−
|-
 
−
! style="text-align:right; font-weight:bold;" | ABV%  
 
−
| 4.2 - 5.4%
 
−
|}
 
−
 
 
−
'''Aroma:''' Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.
 
−
 
 
−
'''Appearance:''' Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.
 
−
 
 
−
'''Flavor:''' Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.
 
−
 
 
−
'''Mouthfeel:''' Medium-light to medium body. Medium to medium-high carbonation.
 
−
 
 
−
'''Overall Impression:''' Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel.
 
−
 
 
−
'''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 small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.
 
−
 
 
−
'''Commercial Examples:''' Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, Tolly Cobbold Cobnut Special Nut Brown Ale, Goose Island Hex Nut Brown Ale
 

Latest revision as of 14:51, 24 November 2010


English Brown Ale is probably one of England's oldest beer styles; the less-intense precursor to Porter features rich, often sweet malt flavors. The term is often used almost interchangeably with Mild Ale; some brewers actually sell the same beer as mild in a cask or on draft but as brown ale in bottles.

History of English Brown Ale

This section is a stub.
Help make this wiki better and contribute some content.

Types of English Brown Ale

Brown ales have different regional characters based on the part of England where they are produced. The best-known styles are the northern style, brewed in the area around Lancaster, and the southern or London style. However, these style differences are mainly based on the most popular commercial examples; regional breweries around England are much more diverse than these terms would suggest.

Northern English Brown Ale

This section is a stub.
Help make this wiki better and contribute some content.

London Brown Ale

This section is a stub.
Help make this wiki better and contribute some content.

Also known as Southern English Brown Ale.

Historical or Throwback English Brown Ale

This section is a stub.
Help make this wiki better and contribute some content.

Brewing English Brown Ale

This section is a stub.
Help make this wiki better and contribute some content.

Competition Styles

The BJCP recognizes two styles of English Brown Ale, and the GABF combines both into one style definition.

BJCP Style Guidelines

Southern English Brown

11B. Southern English Brown Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 12-20 SRM: 19-35 OG: 1.035-1.042 FG: 1.011-1.014 ABV: 2.8-4.2%
Aroma: 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: 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.
Mouthfeel: Medium body, but residual sweetness may give a heavier impression. Low to moderately low carbonation.
Overall Impression: 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.
History: English brown ales are generally split into sub-styles along geographic lines. Southern English (or "London-style") brown ales are darker, sweeter, and lower gravity than their Northern cousins.
Comments: Increasingly rare. Some consider it a bottled version of dark mild.
Ingredients: English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted 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.
Commercial Examples: Mann's Brown Ale (bottled, but not available in the US), Tolly Cobbold Cobnut Nut Brown Ale


Northern English Brown Ale

11C. Northern English Brown Ale Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 20-30 SRM: 12-22 OG: 1.040-1.052 FG: 1.008-1.013 ABV: 4.2-5.4%
Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.
Appearance: Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.
Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation.
Overall Impression: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.
History: not specified
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 small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.
Commercial Examples: Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, Tolly Cobbold Cobnut Special Nut Brown Ale, Goose Island Hex Nut Brown Ale

GABF Style Listings

English Style Brown Ale

52B. English Style Brown Ale
GABF Style Listing (2007)
English brown ales range from deep copper to brown in color. They have a medium body and a dry to sweet maltiness with very little hop flavor or aroma. Roast malt tones may sometimes contribute to the flavor and aroma profile. Fruity ester flavors are appropriate. Diacetyl should be very low, if evident. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.040 1.050 (10 12.5 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008 1.014 (2 3.5 ºPlato)
Alcohol by Weight (Volume): 3.3-4.7% (4 5.5%)
Bitterness (IBU): 15-25
Color SRM (EBC): 15-22 (30-44 EBC)
Retrieved from "https://wiki.homebrewtalk.com/index.php?title=English_Brown_Ale&oldid=12869"
Top