Definition of brown ale

The term "brown ale" originated in England during the 19th century as a descriptor for a specific style of ale made from pale malt and a smaller proportion of darker grains such as chocolate and black malts. This created a brown color in the final product, hence the name "brown ale." The use of brown malt, which was malted at a lower temperature than other malts, also contributed to the color and flavor profile of this style of ale. Today, brown ale remains a popular variety of beer, with variations in strength, sweetness, and hop bitterness depending on the brewing region and specific style of brown ale being produced.