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STYLE: Northern English Brown Ale

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Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel
notes. A light but appealing fresh hop aroma (UK varieties) may also
be noticed. A light fruity ester aroma may be evident in these beers,
but should not dominate. Very low to no diacetyl.

Appearance: Dark amber to reddish-brown color. Clear. Low to
moderate off-white to light tan head.

Flavor: Gentle to moderate malt sweetness, with a nutty, lightly
caramelly character and a medium-dry to dry finish. Malt may also
have a toasted, biscuity, or toffee-like character. Medium to mediumlow
bitterness. Malt-hop balance is nearly even, with hop flavor low to
none (UK varieties). Some fruity esters can be present; low diacetyl
(especially butterscotch) is optional but acceptable.

Mouthfeel: Medium-light to medium body. Medium to medium-high

Overall Impression: Drier and more hop-oriented that southern
English brown ale, with a nutty character rather than caramel.
History/Comments: English brown ales are generally split into substyles
along geographic lines.

Ingredients: English mild ale or pale ale malt base with caramel malts.
May also have small amounts darker malts (e.g., chocolate) to provide
12 color and the nutty character. English hop varieties are most authentic.

Moderate carbonate water.

Vital Statistics:

OG: 1.040 – 1.052
IBUs: 20 – 30 FG: 1.008 – 1.013
SRM: 12 – 22 ABV: 4.2 – 5.4%

Commercial Examples: Newcastle Brown Ale, Samuel Smith’s Nut
Brown Ale, Tolly Cobbold Cobnut Special Nut Brown Ale, Goose
Island Hex Nut Brown Ale

Wyeast Strains:
   1028 - London Ale™
   1098 - British Ale™
   1275 - Thames Valley Ale™
   1335 - British Ale II™

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