Brown ale: Difference between revisions
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'''Brown Ale''' was invented at the beginning of the [[twentieth century]] in [[English beer|England]] as a bottled beer since the diffusion of bottles was increasing. It was just a sweeter version of a dark [[mild beer]]. |
'''Brown Ale''' was invented at the beginning of the [[twentieth century]] in [[English beer|England]] as a bottled beer since the diffusion of bottles was increasing. It was just a sweeter version of a dark [[mild beer]]. |
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==Flavor== |
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Normally English brown ales are quite sweet and low in alcohol. Commercial examples include ''[[Newcastle Brown Ale]]'' and ''[[Samuel Smith]]'s Nut Brown Ale''. |
Normally English brown ales are quite sweet and low in alcohol. Commercial examples include ''[[Newcastle Brown Ale]]'' and ''[[Samuel Smith]]'s Nut Brown Ale''. |
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==Imprint of Derivation== |
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[[North America]]n brown ales trace their heritage to American home brewing adaptations of certain northern [[England|English]] beers. They range from deep [[amber]] to brown in color. [[Caramel]] and [[chocolate]] flavors are evident, due to the use of roasted [[malt]]. '''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 varieties of [[hops]]. Fruitiness from [[ester]]s are subdued. When chilled to cold temperatures, some haziness may be noticed. |
[[North America]]n brown ales trace their heritage to American home brewing adaptations of certain northern [[England|English]] beers. They range from deep [[amber]] to brown in color. [[Caramel]] and [[chocolate]] flavors are evident, due to the use of roasted [[malt]]. '''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 varieties of [[hops]]. Fruitiness from [[ester]]s are subdued. When chilled to cold temperatures, some haziness may be noticed. |
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==North American Examples== |
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North American commercial examples include ''Pete's Wicked Ale'', ''Burly Brown Ale'' (James Page Brewing Co.) ''Smuttynose Old Brown Dog Ale'', ''Brooklyn Brown Ale'', and ''Fat Squirrel Ale''. |
North American commercial examples include ''Pete's Wicked Ale'', ''Burly Brown Ale'' (James Page Brewing Co.) ''Smuttynose Old Brown Dog Ale'', ''Brooklyn Brown Ale'', and ''Fat Squirrel Ale''. |
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Revision as of 09:20, 24 December 2005
Brown Ale was invented at the beginning of the twentieth century in England as a bottled beer since the diffusion of bottles was increasing. It was just a sweeter version of a dark mild beer.
Flavor
Normally English brown ales are quite sweet and low in alcohol. Commercial examples include Newcastle Brown Ale and Samuel Smith's Nut Brown Ale.
Imprint of Derivation
North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers. They range from deep amber to brown in color. Caramel and chocolate flavors are evident, due to the use of roasted malt. 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 varieties of hops. Fruitiness from esters are subdued. When chilled to cold temperatures, some haziness may be noticed.
North American Examples
North American commercial examples include Pete's Wicked Ale, Burly Brown Ale (James Page Brewing Co.) Smuttynose Old Brown Dog Ale, Brooklyn Brown Ale, and Fat Squirrel Ale.
Based, in part, on the industry definition published by the Association of Brewers.