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BJCP 2021 / 13B

British Brown Ale

A malty brown ale with nutty depth and easy drinkability.

  • Drink fresh
  • standard strength
  • amber color
  • top fermented
  • british isles

Serve: 50 to 55F, Nonic pint

OG1.120
1.040 to 1.052
FG1.030
1.008 to 1.013
IBU120
20 to 30
SRM40
12 to 22
ABV14%
4.2 to 5.9%

Taste it in order

Aroma

12 pts
  • Nutty, toasty and caramel malt
  • Dark fruit and light chocolate
  • Faint earthy hop
Vague
Malty
Better
Toasty nutty malt and caramel
Best
Moderate nutty toast and caramel aroma, light dark-fruit ester, faint earthy hop

Appearance

3 pts
  • Amber to reddish brown
  • Clear
  • Tan to off-white head
Vague
Brown
Better
Reddish brown and clear
Best
Medium amber to reddish brown, clear to bright, tan head of moderate retention

Flavor

20 pts
  • Nutty, toasty and caramel malt
  • Dark fruit and chocolate hint
  • Gentle bitterness, medium-dry finish
Vague
Nutty
Better
Nutty malt and caramel
Best
Moderate nutty toast and caramel malt with a touch of dark fruit, low bitterness, medium-dry finish

Mouthfeel

5 pts
  • Medium-light to medium body
  • Low to medium carbonation
  • Smooth
Vague
Smooth
Better
Medium body, smooth
Best
Medium-light to medium body, smooth and soft, low to medium carbonation

Overall Impression

10 pts

Lifts it

  • Malt layering
  • Smoothness

Drops it

  • Sweetness
  • Roast
  • Hop-forward notes

Writing tip

Name the nut. Example: 'Toasted hazelnut malt with caramel sweetness, soft finish. Clean and easy.'

Pour these

  • Nut Brown AleSamuel Smith'sNutty, toffee-like and sweet
  • Newcastle Brown AleHeinekenA drier, lighter brown with a mineral edge

Often confused with

Fine here

  • Estery: A faint fruitiness fits the style

Ruinous here

  • Diacetyl: Butter
  • Oxidized: Cardboard and sherry
  • Astringent: Harsh tannin

Style names, numbers and vital statistics follow the BJCP 2021 beer guidelines. Descriptions and example choices are our own. Check a beer is still made before you hunt for it.