Brown & Brune

Tradition: As a style, Brown ales originated in England in the 17th century and were known as lightly hopped, mild ales brewed with brown malt. Today, they vary greatly in character and ABV. In Belgium, Brown ales are also called Dark, Brune or Bruin. Although all Dubbels are brown ales, not all Brown ales can be called Dubbels.

Taste: With colors running from dark amber to deep garnet, Browns have a wide stylistic range. They may be dry or sweet, with malt and yeast flavors usually predominating, and a low level of bitterness. ABV also ranges widely, from 6% to 11%. The style overlaps with that of the Belgian Dubbel, which tends to be lower in alcohol and less spicy.