A very good traditional Brown Ale.
American Brown ale was once referred to as Texas Brown ale, since the Dixie Cup was the first competition to recognize the style. In honor of that, David Cato brewed his Texas Imperial Brown Ale, which is more or less a brown I.P.A. It’s a richly flavored beer and very hoppy, appropriately enough with Amarillo hops. This beer, by David Cato took 2nd place in the Imperial Beer category.
"Brown ale is a very old style of beer that was brewed long before it was formally named. Many of the earliest of English ales were what we would today define as a brown ale. Today the BJCP defines a brown ale as follows: “A beer with an OG falling between 1.060 and 1.040, IBU between 24 and 30 and SRM between 15 and 35.”
– Bill Wiedmer
House of Homebrew
Green Bay, Wisconsin
A Bock that has a nutty, chocolate malt flavor with mild hopping.
Like the best jazz from the hard bop era, this Brown Ale is complex but not boggling.
A homebrew version of this Michigan seasonal Brown Ale...
A homebrew recipe for this commercial Brown Ale out of Idaho.
A Traditional Brown Ale brewed with American Ale yeast.
This beer is a little heavy for a Brown Ale, but it tastes great.
This is the kind of session beer you’ll always want to have in your refrigerator. A hodgepodge of specialty grains makes this a great clean-out-your-brewing-drawer beer. It is a kind of Brown Ale by default.
I love Samuel Smith’s Nut Brown Ale, and this is as close as I have come without actually trying to ferment in a slate fermenting bin. It is darker and slightly hoppier than SSNBA, but it is truly the best homebrewed nut brown I have ever tried. I can never make enough.
— James Lafler, Lincoln, Neb.