English Brown Ale is traditionally associated with northeastern England, especially Newcastle-upon-Tyne, though it is found throughout England today. It seems to have originated in the nineteenth century. It was loosely defined as ales made from brown, deeply toasted malts.
Generally, Brown Ales are sweeter, fuller-bodied, redder, and stronger than their sibling, Pale Ales. They are medium-bodied, low in bitterness, and often offer flavors of toasted nuts, toffee, and caramel. The color is typically reddish-brown to dark brown, often with a generous, foamy, white head. Brown Ales are less bitter than Pale Ales but usually are maltier with an alcohol level near 5% ABV.
Newcastle Brown Ale and Samuel Smith’s Nut Brown Ale are two of the most popular brands in the style. English Brown Ales have been made in the USA for some time, and many are pleasingly true to style. This is a food-friendly style that pairs well with traditional pub fare and most hard cheeses.
If you find yourself in England, you may be able to sample a Southern England Brown Ale, which is lighter in style, sweeter, and darker in color than the Northern style.
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