Ranging from russet to deep chocolate in color, brown ales offer a delicate caramel laced malty flavor that works wonders with barbecue and steak.
Examples: Click here to find brown ales available in your neighborhood.
History: Brown ales emerged in England as an early counterpart to porter. Originally called dark mild ales for their relative lack of hop bitterness, these young beers were sometimes blended with older, slightly sour ales for a more balanced flavor.
Food: Brown ales typically have a mild hop presence and a subtly sweet, complex malt character that meshes beautifully with honey and tomato based barbecue sauce on all manner of grilled meats. Brown ale also shines with French onion soup, and could even work with a mild cigar.
Recommended Glassware: Mug or Stein
Original Gravity (OG): 1.030 – 1.060
Final Gravity (FG): 1.004 – 1.018
Alcohol Content (ABV): 3.2 – 6.4%
Bitterness (IBU): 10 – 45
Color (SRM): 15 – 34º L
Ideal Serving Temperature: 50º F