You may have noticed that it’s that time of year when a certain style of really-for-fall-but-it’s-already-out-beer is hitting the shelves. I won’t mention its name here because I know some of you have a visceral, burning reaction to it, and I’m not going to be telling you how to make one, but...if I did tell you how to make one, the base style I’d use is my Northern English Brown ale. So if you’re of a mind to take this beer and add…something to it, this guide is a good place to start!
Style
Northern English Brown ale (now sometimes referred to just as British Brown or English Brown) is not even a proper “brown” ale. My version, in fact, is lighter in color than my mild, and comes in more at a medium-amber! But the name indicates that it’s simply darker than your bitters, but not as dark as your porters. As a style, there’s a lot of room for interpretation here, and if you’re traveling around the British Isles you’ll find a wide range. What they have in common, though, is a fundamental drinkability (as most British beers do—even the old ales and barleywines).
It’s a beer that relies on malt character, but at the same time isn’t particularly malty: you should taste a good amount of medium-crystal flavor (caramel, toffee), but this is a beer you can drink by the (real) pint, and it should have a nice balancing bitterness to it. It should also (at least in my humble opinion) taste fairly “light,” both in terms of mouthfeel and alcohol. Despite being a darker beer, much like its cousin the mild, it typically has no more alcohol than an English bitter (at least at the heavier end of that style).