19.C - American Brown Ale (BJCP 2021)

Description

A malty but hoppy standard-strength American ale frequently with chocolate and caramel flavors. The hop flavor and aroma complement and enhance the malt rather than clashing with it.

Profile

Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, or toasty qualities. Hop aroma is typically low to moderate, of almost any type that complements the malt. Some interpretations of the style may optionally feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), or a dry-hopped aroma. Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly Porter-like.

Light to very dark brown color. Clear. Low to moderate off-white to light tan head.

Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, or toasty malt complexity, with medium to medium-high bitterness. Medium to medium-dry finish with an aftertaste of both malt and hops. Light to moderate hop flavor, sometimes citrusy, fruity, or tropical, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters. The malt and hops are generally equal in intensity, but the balance can vary in either direction. Should not have a roasted character suggestive of a Porter or Stout.

Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation. Stronger versions may be lightly warming.

Ingredients

Pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.

Examples

Avery Ellie’s Brown Ale, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown