ArticleAmerican and English Brown Ale Brown ales, sometimes known as nut brown because of their color, originated in England and exist as a very strong style today. Brown ale is broken into two categories, Northern brownAlready a member? Log InWritten by Scott RussellIssue: June 1999You'll Also Like Article MEMBERS ONLY Session Beers: The drive to go little Bigger is always better, right? Not according to fans of session beers. Denny and Drew lay out some keys to crafting a fine example of a low-alcohol beer built with enough character to feel “big.” Article MEMBERS ONLY Roggenbier: A rye twist on a dunkelweizen Rye malt is a necessity to make a roggenbier. While that may be obvious, the techniques required to optimize your efforts (and time) to brew one are not. Gordon Strong takes us on a journey to explore this rye twist on a dunkelweizen.