Guide de styles BJCP 2015/13B. Ale Brune Anglaise
modèle de fiche : 1.03
Impression générale
Une ale Britannique maltée, brune caramel, sans les arômes torréfiés d'une Porter.
A malty, brown caramel-centric British ale without the roasted flavors of a Porter.
Arôme
Des arômes légers, sucrés de malt avec des notes de caramel mou, de noix, ou de légères notes de chocolat et des touches de caramel plus ou moins prononcées. Des arômes intéressants de houblons floraux ou terreux peuvent aussi être présents. De légers arômes fruités peuvent également être ressentis mais ne doivent pas prendre le dessus.
Light, sweet malt aroma with toffee, nutty, or light chocolate notes, and a light to heavy caramel quality. A light
but appealing floral or earthy hop aroma may also be noticed. A light fruity aroma may be evident, but should not dominate
Apparence
Apparence
Saveur
Saveur
Corps
Corps
Commentaires
Commentaires
Histoire
Histoire
Ingrédients
Ingrédients
Discussion sur le style
Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)
En chiffres
| DI |
1030-1039 |
|---|---|
| DF |
1008-1012 |
| IBUs | 10-25 |
| EBC | 4-16 |
| A/V | 4.3-5.6% |
Exemples commerciaux
Brasserie - Bière, Brasserie - Bière, ...
VO BJCP2015
13B. British Brown Ale
Overall Impression: A malty, brown caramel-centric British ale without the roasted flavors of a Porter.
Aroma: Light, sweet malt aroma with toffee, nutty, or light chocolate notes, and a light to heavy caramel quality. A light
but appealing floral or earthy hop aroma may also be noticed. A light fruity aroma may be evident, but should not dominate. Appearance: Dark amber to dark reddish-brown color. Clear.
Low to moderate off-white to light tan head.
Flavor: Gentle to moderate malt sweetness, with a light to heavy caramel character and a medium to dry finish. Malt may also have a nutty, toasted, biscuity, toffee, or light chocolate character. Medium to medium-low bitterness. Malt-hop balance ranges from even to malt-focused; hop flavor low to none (floral or earthy qualities). Low to moderate fruity esters can be present.
M'outhfeel: 'Medium-light to medium body. Medium to medium-high carbonation.
Comments: A wide-ranging category with different interpretations possible, ranging from lighter-colored to hoppy to deeper, darker, and caramel-focused; however, none of the versions have strongly roasted flavors. A stronger Double Brown Ale was more popular in the past, but is very hard to find now. While London Brown Ales are marketed using the name Brown Ale, we list those as a different judging style due to the significant difference in balance (especially sweetness) and alcohol strength; that doesn’t mean that they aren’t in the same family, though.
History: Brown ale has a long history in Great Britain, although several different types of products used that name at various times. Modern brown ale is a 20th century creation as a bottled product; it is not the same as historical products of the same name. A wide range of gravities were brewed, but modern brown ales are generally of the stronger (by current UK standards) interpretation. This style is based on the modern stronger British brown ales, not historical versions or the sweeter London Brown Ale. Predominately but not exclusively
a bottled product currently.
Characteristic Ingredients: British mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic.
Style Comparison: More malty balance than British Bitters, with more malt flavors from darker grains. Stronger than a Dark Mild. Less roast than an English Porter. Stronger and much less sweet than London Brown Ale.
Vital Statistics: OG: 1.040 – 1.052
IBUs: 20 – 30 FG: 1.008 – 1.013
SRM: 12 – 22 ABV: 4.2 – 5.4%
Commercial Examples: Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale, Wychwood Hobgoblin
Tags: standard-strength, amber-color, top-fermented, british- isles, traditional-style, brown-ale-family, malty
