Brown ale 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 England, Belgium and America. Other than being top-fermented and having a darker color than pale beers, brown ales share little in common in terms of flavor profile. Beers termed brown ale
Parish ale the bachelers made by ales thesn be ther med." The date is about 1480. The feast was usually held in a barn near the church or in the churchyard. In Tudor times church-ales were held on Sundays; gradually the parish-ales were limited to the Whitsun season, and these still have local survivals. The colleges of the universities used to brew their own ales and hold festivals known as college-ales; some of these ales are still brewed and famous, like "chancellor" at Queen's College, and "archdeacon" at Merton College, Oxford, and "audit ale" at Trinity, Cambridge. A short piece printed in