A darker barley malt is used to produce Brown Ales. They tend to be lightly hopped, and fairly mildly flavored, often with a nutty taste. Brown ales first appeared in England in the early 1900′s (Newcastle Brown Ale is probably the best-known example). In the south of England they are dark brown, around 3-3.5% ABV and quite sweet; in the north they are red-brown, 4.5-5% ABV and drier. The style became popular with homebrewers in North America in the early 1980s and now several American made Brown ales have made their way onto the beer landscape and given the English a run for their money. But still….

Our pick – Samuel Smiths Nut Brown Ale, Yorkshire, England