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
Flanders red ale Flanders red ale Flanders red ale or Flemish red-brown, is a style of sour ale brewed in West Flanders, Belgium. Flanders red ale is fermented with organisms other than "Saccharomyces cerevisiae", especially "Lactobacillus", which produces a sour character attributable to lactic acid. Long periods of aging are employed, a year or more, often in oak barrels, to impart a lactic acid character to the beer. Red malt is used to give the beer its colour and the matured beer is often blended with a younger batch before bottling to balance and round the character. Flanders red ales have a strong