 | Brown Ale - South English Brown Ales are generally dark, sweet, and low in alcohol. The northern English versions are often drier and more potent. Both are made with softer water than pale ales. The Belgian style has a sweet-sour taste. American brown ale typically has more pronounced hop bitterness, flavor, and aroma. Pair with nutty stuffings, cheesy salads, beef vegetable soup, jambalaya, and lightly dressed green salads. Serve in a pint glass at 55 degrees F. |
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 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 North 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.
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