Brown Ale Beer Style

In that the Charter Oak Brewery is about to release our 1687 Brown Ale, we thought it prudent to update our releases with a section on the American Brown Ale style.  The demand, and knowledge, of this style is weak in comparison with styles such as IPA, Pale Ale, Stouts and Porters; however, this year round beer certainly has an important spot in the beer world!

 I find that many newer craft beer drinkers are afraid to even venture a sip of an American Brown Ale for fear that the dark brown body will yield a heavy bodied, robust flavor and one that may alienate most.  Unfortunately, this is a poor perception of a highly sessionable and delicious style.

The Brown Ale style was one of the original British beers and was introduced centuries ago. One should not be afraid to try this style.  In fact, the Brown Ale beer enjoys a medium body, just enough bittering hops to balance the sweetness generated from the barley, and is not high in alcohol content.  A typical Brown Ale has a flavor profile that has a somewhat roasted taste with a backbone of caramel and chocolate.  This style is sometimes also referred to as a ‘nutty brown’, because of the roasted flavor.  It is not as hoppy as the Pale Ale beer and typically a well poured Brown Ale has a light tan foam head which lasts until the last of the deep cooper to brown shaded pint is gone.

Some examples of Brown Ale include Pete’s Wicked Ale, Charter Oak 1687 Brown Ale, Brooklyn Brewery Brown Ale, Pyramid Brown Ale, as well as Samuel Smith and Newcastle.

For the beer expert, this style profile range includes

4.0 – 6.4% ABV; 1.040-1.060OG;  15-26IBU