Brown
Brown to dark brown, about 16–25 SRM: nutty, chocolate and toffee flavours from darker malts. Brown ales, Dunkel, Dubbel and many bocks.
Brown beers
Belgian Dark Strong Ale (Quadrupel)
AleBelgian dark strong ale, or quad: a strong, rich abbey ale of dark fruit and spice, the style of Westvleteren 12 and Rochefort 10. Strength, glass and examples.
Belgian Dubbel
AleBelgian Dubbel: a reddish-copper abbey ale with rich malt, dried fruit and a dry finish, first brewed at Westmalle in 1922. Strength, bitterness, glass and examples.
Doppelbock
LagerDoppelbock: a strong, rich, malty Bavarian lager, the 'liquid bread' Munich monks drank in Lent. Strength, bitterness, glass and classic examples.
Munich Dunkel
LagerMunich Dunkel: a brown Bavarian lager with toasted, bready malt and no roast, developed at Spaten in the 1830s. Strength, bitterness, glass and classic examples.
English Porter
AleEnglish porter: a dark brown London ale with chocolate, caramel and soft roast, the beer of 18th-century London. Strength, bitterness, glass and classic examples.
English Barleywine
AleEnglish barleywine: the richest and strongest English ale, malty and fruity, first called a barley wine by Bass in 1872. Strength, bitterness, glass and examples.
American Brown Ale
AleAmerican brown ale: a malty, hoppy brown ale with chocolate and caramel and American hops. Strength, bitterness, glass and classic examples.
Wee Heavy (Scotch Ale)
AleWee heavy, or strong Scotch ale: a rich, sweet, malty Scottish ale of caramel and toffee, full and warming. Strength, bitterness, glass and classic examples.