Malt aroma & flavor
Roast malt may contribute to a biscuit or toasted aroma profile. Roast malt may contribute to the flavor profile. Malt profile can range from dry to sweet.
British Origin Ale Styles
English-Style Brown Ale
Ale · Copper to dark brown
What to expect
Roast malt may contribute to a biscuit or toasted aroma profile.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
12–24
Pale / strawBlack
Copper to dark brown · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
4.2–6.0%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
12–25
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 5 · PDF page 14. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Very low
Perceived bitterness
Very low to low
Body & mouthfeel
Medium
Clarity
Chill haze is acceptable at low temperatures
Color
Copper to dark brown
Fermentation characteristics
Low to medium-low level fruity esters are appropriate. Diacetyl is usually absent in these beers but may be present at very low levels.
Technical specifications, including gravity
Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.3%-4.7% (4.2%-6.0%) • Hop Bitterness (IBU) 12-25 • Color SRM (EBC) 12-24 (24-48 EBC)