Brown Ale - Southern Brown Ale

BJCP 10-C

AROMA

Malty and moderately fruity, with some mild malt, brown malt character common.

APPEARANCE

Dark brown, almost opaque

FLAVOR

Gentle, moderate sweetness. Malt dominates the balance, but hop bitterness is sufficient to prevent an overly sweet impression. Hop flavor is low to non-existent. Malt flavor will be present, but sharp or roasty flavors are inappropriate.

MOUTH FEEL

A malt-oriented version of brown ale, with a caramel, dark fruit complexity of malt flavor.

OVERALL

A malt-oriented version of brown ale, with a caramel, dark fruit complexity of malt flavor.

INGREDIENTS

English pale ale malt as a base with a healthy proportion of caramel malts and often some darker 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.

COMMENTS

Increasingly rare

HISTORY

English brown ales are generally split into sub-styles along geographic lines

COMMERCIAL EXAMPLES

Mann's Brown Ale, Oregon Nut Brown Ale.

VITAL

OG: 1.040-1.050 IBUs: 15-24 FG: 1.011-1.014 SRM: 20-35 ABV: 3.5-5.0%