What is it about Mud Season and Brown Ales? I seem to remember a similar time of year (2 years ago now?), when 'the crew' got together to brew a Nut Brown Ale at Dave & Jeannette's, while the San Juan ran chocolate milk colored in the backyard. Brown Muddy River it was named and it went down so easily, it was gone before the season changed.
Feb. 28th the Style of the Month HOP-headS will be sampling is English Brown Ales. According to BJCP and some info. from Wikipedia:The Category encompasses Mild, Southern English Brown and Northern English Brown. May have evolved as one of the elements of early porters. In the 18th century, British brown ales were brewed to a variety of strengths, with gravities ranging from around 1.060º to 1.090º. These beers died out around 1800 as brewers moved away from using brown malt as a base. Pale malt, being cheaper because of its higher yield, was used as a base for all beers, including Porter and Stout.The term "brown ale" was revived at the end of the 19th century when London brewer Mann introduced a beer with that name. However, the style only became widely brewed in the 1920s. The brown ales of this period were considerably stronger than most modern English versions. The introduction of these beers coincided with a big increase in demand for bottled beer in the UK.After World War II, stronger brown ales, with the exception of a handful of examples from the northeast of England, mostly died out. North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers, and the English influence on American Colonial Ales.They range from deep amber to dark brown in color. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Caramel and chocolate flavours are evident. Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier than their English counterparts, with a slight citrus accent and an aroma, bitterness, and medium body due to American hop varieties. Fruitiness from esters are subdued. So whether you're frolicking through snow-adventures or slogging through the slushy, mushy, mud; it's the season for English Brown Ales. Join us at Pagosa Brewing Co. Tues. Feb. 28 at 6pm to share and taste. If you're bringing a beer, we suggest grabbing 2 X 12oz bottles or 1 X 22 oz Bomber. Reply to this email to let everybody know what you're bringing---the more diversity the more beer to drink!Here’s ta dee an dy folk, fae me an my folk An I hoop at when dee an dy folk meets me an my folk At dee an dy folk is aye blyde ta see me an my folk As me an my folk is – at seein dee an dy folk. (Shetland Toast)