Brown ale a slight citrus accent and an aroma, bitterness, and medium body due to American hop varieties. Fruitiness from esters are subdued. When chilled to cold temperatures, some haziness may be noticed. Brown ale Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term had a rather different meaning today. 18th-century brown ales were lightly hopped and brewed from 100% brown malt. Today there are brown ales made in several regions, most notably
Old ale Belgian brewing, for instance Oud bruin and Rodenbach Grand Cru, although there is one surviving British example, Gales Prize Old Ale. A number of breweries, particularly in Sussex, produce a weaker style of old ale with some resemblance to a mild ale. Examples include King and Barnes (later W. J King) (4.5% ABV) and Harveys (4.3% ABV) These are typically consumed on draught dispense. Examples of old ales include: Old ale Old ale is a term commonly applied to dark, malty beers in England, generally above 5% ABV, also to dark ales of any strength in Australia. Sometimes associated with