As with conventional Brown Ales, malt is to the fore and may impart nut-like flavours, although there may be some hop character and a light to moderate bitter or dry finish. Some roast malt, and occasionally smokiness, may be present but it should not overpower the malt.
American Brown Ale are overlaid with fruity hops, sometimes intense, which may lead to pronounced bittering. Fruit may often be citrus and/or tropical.
When entered in beer competitions CAMRA usually judge this beer style as part of the Brown, Red and Black Ales, Old Ales and Strong Milds category as there are few examples of the individual styles.
Colour
Light Brown to Dark Brown
Clarity
Clear to Bright
Carbonation
Low for cask, but bottles and cans are often heavily carbonated
Alcohol
Can be detected in stronger examples
Hop
Can be strong, usually fruity
Malt
Strong, with occasional roast or smokiness
Esters
Medium and fruity
Phenols
None
Fermentation By-Products
None
Body
Medium
Carbonation
Low for cask, but bottles and cans are often heavily carbonated
Finish Length
Medium, but can be long and lingering
Attenuation
Some tartness particularly in the finish
Hops
Heavily reliant on American varieties to deliver tropical and citrus fruit
Malt
Moderate to strong
Water
No specific requirements
Yeast
Ale, but some American strains may be used
Thirst Class - American Brown Ale (see photo)