Why do Brown Ale still have their charm?
The Brown Ale are those friends of a lifetime in the beer world: classic, with personality and with a touch of mystery. Although in the past the occasional stronger double seduced lovers of intense flavors, today, most varieties remain firm in their search for a balance between maltose sweetness and a friendly aroma to Toffee and Nuez.
A tour of its roots: the story that does not go out of style
Originally from the British islands, the Brown Ale have been in accordance with the most traditional palates. However, what we know today as a modern version of the style, is an invention of the twentieth century focused on the packaged world, with a stronger and more defined character than its historical ancestors, which used to be softer and more sweet. Thus, the Brown Ale have evolved in form, but they retain that warm touch that makes them irresistible.
What to expect when trying a Brown Ale?
The sensory experience of a Brown Ale is built in its aroma and appearance. From a slight aroma to sweet malt to nuances to caramel, walnut or even a touch of soft chocolate, each sip promises an adventure of flavors in a balanced body. The appearance, meanwhile, exhibits an intense dark amber nuance or reddish brown, with a foam that, although discreet, adds a lovely visual touch.
Details that make a difference
The taste, for example, ranges from a medium moderate sweetness, with notes to Toffee, Nut and Cake. The auction generally ends in a dry or slightly roasted end, and the presence of hops is subtle, with a floral or earthy character that complements without oversight. All this, accompanied by a sensation in the middle-body mouth in the medium, and a carbonation that varies according to the style.
What ingredients make them special?
The Brown Ale usually prepare with maltas of the Pale Ale English or Milde Ale varieties, enriched with caramelized malts that provide that deep and sweet tone. Some producers add small doses of dark malts, such as chocolate, to enhance the color and offer a nut character. As for the hops, the traditional ones of England are the most recommended, since they provide the typical floral and earthy touch of the style.
Comparisons that help to better understand the Brown Ale?
Although it shares certain similarities with the British bitter, the Brown Ale depart by having greater emphasis on the flavors to dark malt and a higher body level. They are more robust than the dark, but always less toast and less sweet than the classic Porter. Also, compared to the traditional versions of the Brown Ale London, the current ones are stronger and have a more maltose profile.
What numbers support this beer tradition?
These styles are defined with precise numbers: an original fermentation degree that ranges between 1,040 and 1,052, a final severity that varies between 1,008 and 1,013, and an alcoholic balance that is usually between 4.2% and 5.4% of alcohol per volume. In addition, its bitterness, measured in IBU, goes from 20 to 30, which guarantees that softness that characterizes the Brown Ale.
To close, a look at the style stars
Among the renowned brands that lead this tradition, we find names like Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, and Wychwood Hobgoblin. These options tell stories in each sip and reflect the versatility and wealth that make them an undisputed classic in the beer world.
