According to BeerAdvocate.com, a Brown Ale is, "spawned from the Mild Ale, Brown Ales tend to be maltier and sweeter on the palate, with a fuller body. Color can range from reddish brown to dark brown. Some versions will lean towards fruity esters, while others tend to be drier with nutty characters. All seem to have a low hop aroma and bitterness." I've never been one to seek out a Brown Ale, or Nut Brown, thought back in the day I was a huge fan of Newcastle and an other brown ale that we used to drink all the time in Baltimore whose name is escaping me at the moment. Anyway, it's a style that I think when done right, is a very sessionable and drinkable beer. This will be the extract beer we'll be formulating over the next few days, and maybe brewing this weekend if it's cold and snowy as predicted. If you want to come and join in the brew day fun - let me know.
The ingredients will include:
Grain Bill: Amber Malt, Dark and Medium Crystal, Pale Chocolate Malt
Extract: This is a tough one - but we'll see what the store has.
Hops: Fuggle
Yeast: British Ale
This is probably a better winter beer, but who the heck cares. According to the groundhog from hell, we're going to be in winter for a while so, buckle up.
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