Sweeter, darker and less bitter than Pale Ales but usually lighter in colour and body than Porters.
A dark brown ale, sweet in palate. Also can be a reddish brown color.
In Britain there are styles of varying degrees of sweetness. Initially brewed to compete with the pale ales. These go well with desserts or nuts. Belgium has a sweet-sour type made around the town of Oudenaarde. This type is more often served as an aperitif. Both are served at 55F ;13C.
A dark, sweet ale, often brewed in England. Relatively low in alcohol.
Brown ale is a style traditional in the Northeast of England, but it is produced in other areas as well. It is rich without being filling and is dry with the slightest hint of honey. Its color has less copper than Pale Ale, and has a slightly reddisch hue. Exceptional smoothness is produced in balancing malt and hops.
A strong, dark coloured ale, that in Britain is somewhat sweet, from the stewing of barley. An excellent beer to serve with desserts or nuts.
A bottled, lightly hopped and sweetish mild ale. Usually lower in gravity though there are exceptions.
Brown ale is a malt-accented, reddish-brown alternative to pale ale that typically offers a greater range of flavors and aromas.
a mild, brown colored ale with a low alcohol content.
Ranges from dry to sweet in maltiness, often with nutty accents.
A dark brown ale, sweet in palate, low in alcohol.
A British-style, top-fermented beer which is lightly hopped and flavored with roasted and caramel malt.
Dark-brown ale, sweet in palate, low in alcohol; may also be reddish brown and drier -- depends on the area of England which it's from.
Pale ales were brewed extensively in central England, but brown ales held fort in other areas of England as a distinctive alternative.
Brown Ale was invented at the beginning of the twentieth century in England as a bottled beer since the diffusion of bottles was increasing. It was just a sweeter version of a dark mild beer.
