Brown ale ales range from beers such as Manns Original Brown Ale, which is quite sweet and low in alcohol, to northeastern brown ale such as Newcastle Brown Ale, Double Maxim and Samuel Smith's Nut Brown Ale. North American examples include Sam Adams Brown Ale and Brooklyn Brown Ale. They range from deep amber to brown in colour. Caramel and chocolate flavours are evident. Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier than their English counterparts, with
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