| Monday, January 21, 2008 |
| Description |
English brown ales range from beers such as Manns Original Brown Ale, which is quite sweet and low in alcohol, to North Eastern brown ale such as Newcastle Brown Ale, Double Maxim and Samuel Smith's Nut Brown Ale.
They range from deep amber to brown in colour. Caramel and chocolate flavours 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. |
posted by Wine Addict @ 3:28 PM   |
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| History |
| There have been brown beers around for hundreds of years. The term "Brown Ale" was first used commercially at the beginning of the twentieth century in England as a bottled beer since the diffusion of bottles was increasing. North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers |
| posted by Wine Addict @ 3:28 PM |
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| Manns Brown Ale - the original modern Brown ale |
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| posted by Wine Addict @ 3:27 PM |
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| Brown ale |
| Brown ale is a style of beer made with a dark or brown malt[1]. The term brown beer was first used by London brewers in the late 1600s to describe their products, such as mild ale[2]. 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 and hoppy beers such as Sierra Nevada Brown Ale. |
| posted by Wine Addict @ 3:27 PM |
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| Brown ale |
| Welcome to Brown ale |
| posted by Wine Addict @ 3:27 PM |
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