Brown ale is a type of beer with a dark amber or brown color that is rather mild in flavor. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term had a rather different meaning than it does today. That term refers to the lack of hop bitterness and alcohol strength, as compared with stronger pale ales. 18th-century brown ales were lightly-hopped and brewed from 100% brown malt.
Today there are brown ales made in several regions, most notably England, Belgium and North America. Beers termed brown ale include sweet, low alcohol beers such as Mann's Original Brown Ale, medium strength amber beers of moderate bitterness such as Newcastle Brown Ale, and malty but hoppy beers such as Sierra Nevada Brown Ale.
Brown ale texture is smooth and their aroma is light and malty-sweet with a nutty, caramel, or toffee-like character, along with some dark fruity esters and a light hops lingering around. This style has a caramel-like malty sweetness with a relatively dry and malty finish, with hints of biscuits, dark fruit, and even coffee. Bitterness is medium to low.