• Skip to secondary menu
  • Skip to main content
  • Skip to primary sidebar

Beer Info

Beer News, Beer Releases and New Breweries

  • Home
  • Top 10 Beers
    • Ales
    • Lagers
    • Barrel Aged
    • Hybrid
    • Specialty
  • GABF
    • 2024 GABF
    • 2023 GABF
    • 2021 GABF
    • 2022 GABF
    • 2020 GABF
    • 2019 GABF
    • 2018 GABF
    • 2017 GABF
    • 2016 GABF
    • 2015 GABF
    • 2014 GABF
    • 2013 GABF
    • 2012 GABF
    • 2011 GABF
    • 2010 GABF
    • 1987 GABF
  • World Beer Cup
    • 2022 World Beer Cup
    • 2018 World Beer Cup
    • 2016 World Beer Cup
    • 2014 World Beer Cup
    • 2012 World Beer Cup
    • 2010 World Beer Cup
    • 2008 World Beer Cup
    • 2006 World Beer Cup
    • 2004 World Beer Cup
    • 2002 World Beer Cup
    • 2000 World Beer Cup
    • 1998 World Beer Cup
    • 1996 World Beer cup
  • U.S. Open
    • 2022 U.S. Open
    • 2021 U.S. Open
    • 2020 U.S. Open
    • 2019 U.S. Open
    • 2018 U.S. Open
    • 2017 U.S. Open
    • 2016 U.S. Open
    • 2015 U.S. Open
    • 2014 U.S. Open
    • 2013 U.S. Open
    • 2012 U.S. Open
    • 2011 U.S. Open
    • 2010 U.S. Open
    • 2009 U.S. Open
  • U.S. Open Cider
    • 2021 U.S. Open Cider
    • 2020 U.S. Open Cider
    • 2019 U.S. Open Cider
    • 2018 U.S. Open Cider
    • 2017 U.S. Open Cider
    • 2016 U.S. Open Cider
    • 2015 U.S. Open Cider
  • U.S. Open College
    • 2021 U.S. Open College
    • 2019 U.S. Open College
    • 2018 U.S. Open College
    • 2017 U.S. Open College
    • 2016 U.S. Open College
  • More
    • Craft Beer Releases
    • Schools
      • United States
      • Canada
      • Europe
    • Writers
      • Edwin Arnaudin
        • Zebulon Artisan Ales
        • Highland Brewing
      • Morgan Forsyth
      • Paul Leone
      • Austin Foster
      • Anne-Fitten Glenn
    • Books
      • Starting a Brewery
      • Homebrew
      • History
      • Fun & Games
    • Fun Facts

Top Ten English Brown Ales & the History of Brown Ales

Top 10 English Brown Ales Brewed in North America
This Top Ten English Brown Ales list is from the results of the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. English brown ale ranges from deep copper to brown in color. They have a medium body and a dry to sweet maltiness with very little hop flavor or aroma Roast malt tones may sometimes contribute to the flavor and aroma profile. ABV: 4.20% – 6.00%. IBU: 15-25

Top Ten English Brown Ales & the History of Brown Ales
1. Bandit Brown – City Star Brewing – Colorado
2. Southern Pecan – Lazy Magnolia Brewing – Mississippi
3. Alfred Brown – Peticolas Brewing – Texas
4. Sierra Blanca Nut Brown Ale – Sierra Blanca Brewing – New Mexico
5. Bandit Brown – City Star Brewing – Colorado
6. Bricktop Brown – Perrin Brewing – Michigan
7. Good Grief Brown – Pizza Port Carlsbad – california
8. Sweet Jose – Lonerider Brewing – North Carolina
9. Bell’s Best Brown – Bell’s Brewery – Michigan
10. Fat Squirrel Ale – New Glarus Brewing Company – Wisconsin

History of the English Brown Ale Style

Origins in Early English Brewing (Pre-18th Century)
The origins of English Brown Ale are tied to the early history of British brewing, which dates back to at least the medieval period. Before the 18th century, most beer in England was brewed locally, often in homes or small taverns, using rudimentary equipment and locally available ingredients. These beers were typically dark, smoky, and malty due to the use of wood-fired kilns and barley malt dried over open flames. The term “brown ale” wasn’t explicitly used, but beers of this general character—dark, malty, and moderately strong—were common and referred to by various names like “ale” or “beer.”

Malt and Water: Early brown ales were made with brown malt, a type of malt kilned to a darker color, imparting nutty, toasty, and sometimes smoky flavors. Water quality varied by region, influencing beer character—London’s hard water, for instance, accentuated malt flavors.

No Formal Style: Brewing was not standardized, and “brown ale” was more a description of color and malt profile than a distinct style. These beers were often consumed fresh and varied widely in strength and flavor.

The 18th Century: Brown Ale and the Rise of Porter
By the early 18th century, advances in brewing technology and the growth of commercial breweries in London and other cities began to shape beer styles more distinctly. Brown ale, as a loosely defined category, was overshadowed by the rise of porter, a dark, robust beer that became immensely popular among London’s working class, particularly porters (hence the name).

Brown Malt Dominance: Brown malt remained the backbone of many beers, including early porters and what we might retroactively call brown ales. These beers were typically moderate in alcohol (4-6% ABV) and had a rich, malty profile with notes of caramel, toast, and sometimes a slight smokiness.

Regional Variations: In northern England, particularly in areas like Newcastle and Yorkshire, brewers produced beers that were lighter and less smoky than London’s porters but still relied on brown malt. These beers laid the groundwork for the modern Northern English Brown Ale.

The 19th Century: Industrialization and Style Divergence
The Industrial Revolution brought significant changes to brewing, including the invention of pale malt (made possible by coke-fired kilns) and the rise of large-scale commercial breweries. These developments led to a divergence in brown ale styles and a decline in the prominence of brown malt-based beers.

Northern vs. Southern Styles:
Northern Brown Ale: In northern England, particularly in Newcastle and the Midlands, brown ales remained popular. These beers were typically drier, nuttier, and less sweet than their southern counterparts, with a focus on balance and drinkability. Breweries like Newcastle and Samuel Smith’s began producing beers that would later be recognized as archetypes of the Northern English Brown Ale.

Southern Brown Ale: In southern England, especially London, brown ales evolved into sweeter, lower-alcohol beers (often 3-4% ABV). These were sometimes blended with mild ales and were marketed as approachable, sessionable drinks for the working class. Mann’s Original Brown Ale, first brewed in the late 19th century, is a surviving example of this style.

Decline of Brown Malt: The widespread adoption of pale malt and the popularity of pale ales and bitters reduced the use of brown malt. Brown ales became a niche style, overshadowed by porters, stouts, and the emerging India Pale Ale (IPA).

The Early 20th Century: Decline and Survival
By the early 20th century, brown ale was struggling to maintain its place in a market dominated by pale ales, bitters, and stouts. The two world wars further strained British brewing, as rationing limited ingredients and forced brewers to produce lower-alcohol beers.

Northern Resilience: Northern brown ales, such as Newcastle Brown Ale (first brewed in 1927), gained a loyal following. Newcastle Brown Ale, with its distinctive nutty, slightly fruity profile and moderate strength (4.7% ABV), became an iconic example of the style and helped cement the Northern Brown Ale as a distinct category.

Southern Decline: Southern brown ales, often sweeter and lighter, were increasingly lumped in with mild ales. Many breweries phased them out in favor of more popular styles, though Mann’s Brown Ale continued to be produced as a niche product.

Cultural Shifts: Brown ale was seen as old-fashioned compared to the lighter, hoppier beers gaining popularity. Its association with working-class pubs limited its appeal in an era of changing tastes.

The Late 20th Century: Revival and Craft Beer
The revival of English Brown Ale began in the 1970s and 1980s, driven by the Campaign for Real Ale (CAMRA) in the UK and the emerging craft beer movement in the United States. These movements emphasized traditional brewing methods and regional styles, bringing renewed attention to brown ale.

CAMRA and Traditional Ales: CAMRA’s advocacy for cask-conditioned ales helped revive interest in Northern English Brown Ales. Breweries like Samuel Smith’s and Theakston’s produced classic examples, emphasizing nutty, malty flavors and cask conditioning.

American Craft Beer Influence: In the US, craft brewers embraced brown ale as a versatile, approachable style. However, American Brown Ales often diverged from their English counterparts, incorporating more hops and roasted malts for a bolder, more robust flavor. This led to a clear distinction between the malt-forward, restrained English Brown Ale and the hoppier, more aggressive American Brown Ale.

Global Recognition: By the 1990s, English Brown Ale was recognized as a distinct style in beer competitions and style guidelines, such as those published by the Beer Judge Certification Program (BJCP). The BJCP formalized the split between Northern and Southern English Brown Ales, highlighting their differences in sweetness, strength, and flavor profile.

The 21st Century: Modern English Brown Ale
Today, English Brown Ale remains a respected but somewhat niche style, appreciated for its balance, drinkability, and historical significance. It is brewed by both traditional British breweries and craft brewers worldwide, though it is less common than IPAs or stouts in the modern craft beer scene.

Northern English Brown Ale:
Characteristics: Medium-bodied, with a nutty, biscuity malt profile, moderate bitterness (20-30 IBUs), and a dry to slightly sweet finish. Alcohol typically ranges from 4.2-5.4% ABV.
Examples: Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Elland 1872 Porter (though technically a porter, it shares traits with Northern Brown Ales).

Top 10 Beers in America – Ales  Lagers  Specialty  Barrel Aged

Primary Sidebar

Follow us

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube

2024 U.S. Open Beer Championship  
Medal Winners

 
2024 U.S. Open Cider Championship  
Medal Winners

Archives

  • May 2025
  • April 2025
  • March 2025
  • February 2025
  • January 2025
  • December 2024
  • November 2024
  • October 2024
  • September 2024
  • August 2024
  • July 2024
  • April 2024
  • March 2024
  • February 2024
  • January 2024
  • December 2023
  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • July 2023
  • June 2023
  • May 2023
  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • November 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • January 2018
  • December 2017

Copyright © 2025 · BeerInfo.com. All Rights Reserved.