Brown Ale
Brown ale is a malt-led English style with flavors of nuts, toffee and light roast. It sits between amber ales and porters: darker and richer than the first, lighter and less roasted than the second. American brewers make a hoppier, stronger version.
Food pairings
- Roast pork
- Mushroom dishes
- Aged cheddar
Glassware and serving temperature
Nonic pint glass50 to 55°F (10–13°C)
What it tastes like
Hazelnut, caramel, toast and sometimes a little chocolate. English versions are soft and gently sweet. American brown ales add citrus or pine hop flavor and a firmer bitterness.
Where it comes from
Brown beer was the everyday drink of England for centuries. The modern bottled style dates from the early 1900s, and Newcastle Brown Ale, launched in 1927, made it famous. The style was revived again by American homebrewers and craft breweries in the 1980s.
How to serve it
Serve at 10–13°C, cellar temperature, in a pint glass. Serving it fridge-cold mutes the malt flavors that are the whole point.
What to eat with it
Roast pork, sausages, mushrooms, aged cheddar and nut-based desserts.
