The big hop flavors that began pouring from taps in the 1980s changed American brewing and brewers forever (see our post on American IPA for more). Our collective palates became obsessed with humulus lupulus, and that obsession continues to impact how beer is created across the country. As we discussed in our post on Black IPA, the hop craze wasn’t isolated to pale beers–it migrated (and continues migrating) into just about every style you can imagine. Though they’re more difficult to track down than their more robust and darker peers, these beers are a wonderful balance between deep maltiness and expressive American hops.

British brown ales are wonderfully rich beers with flavors of toffee, caramel, nuts, and light cocoa. They don’t feature hops at all, instead favoring those rich and sweet malty flavors. Since the hop explosion occurred before Americans tried their hands at brown ales, these beers were bound to be hoppier. They also follow the “bigger is better” trend we see constantly through American styles, featuring more prominent chocolate and roast character than their British cousins.

The origins of the style are a bit murky. In his iconic text on beer and food, The Brewmaster’s Table, Garrett Oliver suggests that his predecessor at the Brooklyn Brewery, Bill Moeller, was the first to play with this style around 1989. The BJCP guidelines instead suggest that early homebrew hobbyists collectively “invented” the style. The answer, like most of these kinds of questions, is almost certainly “both/and” rather than “either/or.” Brooklyn Brewery did add their Brooklyn Brown as a regular brand offering in the early 1990s, and American homebrewers, ever the odd-beer enthusiasts, probably still drink (and brew) this style more than anyone else.

This style has stayed close to its roots through the craft beer explosion of the last decade. While IPAs, sours, and stouts are evolving dramatically, American Brown Ales have, for the most part, stayed in their lane. Sure, you’ll find brown ales with lactose and other adjunct additions (we’ve got one you’ll love that tastes like chai tea!), but these are typically marketed a bit differently. Traditional American Browns have found their home as a seasonal offering during the cooler months of the fall. They’re a perfect bridge between the pale, refreshing beers of the summer months and the deep, dark stouts and barleywines that carry you through the winter. This beer is great for a lot of occasions, but for us it reaches perfection by a sunset campfire in the backcountry after a day of hiking. Add the fall colors and you’ve got one of the most memorable nights you’ll have.