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
Ale conner and wholesome, and sold at proper prices according to the assize; and also to present all defaults of brewers to the next court-leet." The mediaeval post of ale conner was far from a popular or sought-after position. Hops are a preservative, so before the introduction of hopping, ale would not keep well and had to be brewed on site, meaning there were many small breweries to visit. In addition, ale frequently "went off" for the same reason, so tasting it was not uniformly pleasant. Finally, as a representative of the authorities and dispenser of fines, an ale-conner could become unpopular