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
Burton Ale Ale was brewed by collecting the first and richest wort and fermenting it separately to make strong ale... [It] would have been brewed from malt paler than the brown high-dried malt used for porter, but one that was still much darker than modern pale ale malts." It was "the original dark, rather sweet beer the brewers of Burton upon Trent made and exported to Russia before they started brewing even paler, bitterer India Pale Ales in the 1820s". "Burtons vary in flavour, some are quite strongly hopped, others retain the bitter-sweet flavour of mild beer." Burton Ales were generally aged