This is a wide ranging beer style which covers a variety of beer types which are mostly darker than average, however beer should not be categorised on colour alone. They are loosely hung together as they have a malt presence which characterises the beer, with the exception of Black Ales.
Brown Ale Malt is to the fore and may impart nut-like flavours, can have a light fruitiness such as raisins or sultanas.
American Brown Ale The use of US grown hops produces a more bitter Brown Ale overlaid with citrus and/or tropical fruit flavours.
Red Ale A further variation of Brown Ale in which Rye may be present, creating a balancing tartness, often fruitier and hoppier.
Black Ale Often called Black IPAs, these are lower alcohol level dark beers with a pronounced hop character.
Old Ale Usually have a malty richness such as toffee and caramel with a characteristic fruitiness such as raisins and sultanas.
Strong Mild Typically brown to black may have some Caramel or Roast notes, medium to full-bodied.
Colour
Dark brown to black
Clarity
Clear to bright
Carbonation
Low
Alcohol
Not detectable in lower strength examples
Hop
Not usually present except for Red Ales and Black Ales
Malt
Present and often strong, except Black Ales
Esters
Particularly noticeable in Red Ales and Old Ales
Phenols
Present in Red Ales and Old Ales
Fermentation By-Products
None
Body
Medium
Carbonation
Low
Finish Length
Medium
Attenuation
Some tartness in American Brown Ales, Red Ales and occasionally Old Ales
Hops
A variety of hops used across this family of beers
Malt
Malt tends to be to the fore in all but Black Ales
Water
Often 'Burtonised' by larger brewers but town water can be used
Yeast
Ale
