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 In the same decade one brewer advertised an 'Anti-Burton', a non-intoxicating mild ale. Until the mid-20th century the main types of draught beer served in English pubs remained mild ale, bitter and strong Burton Ale, with Burton Ale continuing to command a premium. In 1955 an American magazine explained to its readers that "It's the draught beers that are tricky. There are three main types: bitter beer, very strong and light colored; mild ale, sweeter and darker, and cheaper: and Burton or 'old', very dark, on the sweet side, and generally strong." The American brewery Ballantine's brewed a Burton Ale