Kettle Bottom Brown
IBUs: 29
ABV: 4.7%
A medium bodied, moderately hopped American Brown Ale featuring a chestnut hue, and light beige colored head. Noted of chocolate and toasted nuttiness throughout, finishing slightly dry.
History of Beer Type:
In the 18th century, British brown ales were brewed to a variety of strengths. 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.
ABV: 4.7%
A medium bodied, moderately hopped American Brown Ale featuring a chestnut hue, and light beige colored head. Noted of chocolate and toasted nuttiness throughout, finishing slightly dry.
History of Beer Type:
In the 18th century, British brown ales were brewed to a variety of strengths. 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.
