By K. Florian Klemp Published May 2003, Volume 24, Number 2
Samuel Smiths Nut Brown Ale
Newcastle Brown Ale
Tollemache and Cobbold Cobnut Brown Ale
Mash House Nut Brown Ale
Finding Browns
Precious few English browns find their way to North America. The most common are Samuel Smiths Nut Brown, Tollemache and Cobbold Cobnut Brown Ale, and the ubiquitous Newcastle Brown.
There is no dearth of American-made browns. Many brewpubs have them along side the requisite pale ale, porter or stout. One is just as likely to find English brown clones as the Americanized versions. Bottled US browns are also quite common, some of the best being Acme Brown from North Coast Brewing Co., Bell’s Best from the Kalamazoo Brewing Co., Nutrageous Brown of Rock Creek Brewing Co., Brooklyn Brown of Brooklyn Brewing Co., and Downtown Brown of Lost Coast Brewing Co.
Brown ales are in many ways underappreciated and tend to blend into the beer landscape. They are worthy of attention, however, as they blend complexity and drinkability like few other brews. From the soft, mellow browns of London, to the big, aromatic hops-amok browns of America’s microbreweries and brewpubs, there is something for everyone. Originally, that was the intent of brown ale, something that could be enjoyed and savored by all.
K. Florian Klemp is an award-winning homebrewer and general hobbyist who thinks there is no more sublime marriage than that of art and science.
Tags: brown ale, Mash House Nut Brown Ale, Newcastle Brown Ale, Pete's Wicked Ale, Samuel Smith's Nut Brown Ale, Tollemache and Cobbold Cobnut Brown Ale
Tasting Notes
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Samuel Smiths Nut Brown Ale
Samuel Smiths Nut Brown is deep amber in color and sports a wonderful, balancing hop character. Sitting in the background is a distinct and subtle buttery note. It meshes well with the sweet caramel and malt flavors. The signature Samuel Smith character is in part due to the practice of rousing the highly sedimenting yeast to aid in fermentation, done in old-fashioned Yorkshire slate squares. The Old Brewery Tadcaster was founded in 1758 and thus bills itself as Yorkshire’s eldest, and perhaps it’s finest, brewing establishment.
ABV: 5.0%
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Newcastle Brown Ale
“Newkie” Brown is one of the most drinkable beers around. It is not without some complexity, however. Reddish-brown in color, soft to the palate, and just enough elegant English hops to offset the delicate caramel maltiness. Brewed with English pale and dark caramel malt, Newcastle is actually a blend of two separate beers. First commercially available in 1927 at Newcastle upon Tyne, its popularity has never waned. It is still the most popular bottled English beer. If you can’t enjoy this one, you simply don’t like beer.
ABV: 4.7%
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Tollemache and Cobbold Cobnut Brown Ale
A rare example of the Southern English or London style of brown ale, Cobnut is truly a session beer. Dark brown, with a sweetish, caramel, chocolate flavor and equally enticing aroma. Few beers of this strength are this complex. It has been brewed in rural Suffolk in southeast England since 1723, primarily in Ipswich. “Tolly” Cobbold also makes a Special Nut Brown Ale that is a little stronger, at 4.2% ABV, than the Cobnut Brown, which comes in at 3.2% ABV. One of the best England has to offer.
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Mash House Nut Brown Ale
Brewed at The Mash House pub and brewery in Fayetteville, NC. It has a toasty, nutty flavor, a medium brown hue, and finishes dry. Historically used, but now rarely employed, brown malt gives the beer a slight roasted and unique edge, The Northern Brewer hops finish it off in subtle and fine fashion. Hart uses 2-row, carapils, caramel 40, brown malt, and roasted barley, to make his Nut Brown complex and very quaffable. The Mash House produces an excellent range of lagers and ales, and expects to be bottling by April 1.
ABV: 4.5%
