Brown Ale History Brewing Techniques Recipes – Jim Parker

Centaury: Brewers employed the root of the medici- nal centaury plant to provide bitterness. Cinnamon: Cinnamon was used particularly in the spiced wassails of winter. Clove: Clove was used as a flavoring in ales and blended with aloe to cure flatulence. Comfrey: The purple and white flower of the comfrey is still popular in herbal teas, but Gerard had a much higher opinion of this wonder herb: The slimie substance of the root made in a posset of ale, and given to drink against the paine in the backe, gotten by any vio- lent motion, as wrestling or over much use of women, doth in fower or five daies perfectly cure the same, although the invol- untarie flowing of the seed in men may be gotten thereby.

Costmary: The flavoring costmary herb was said to give an ale “good relish and cause it to be somewhat Brewing Brown Ales physical in the month of May,” according to John Parki- non in 1629. Dandelion: The dandelion is a common yard weed whose leaves were sometimes put in ale because of their bitterness and diuretic properties.

Elder: Uncooked, the elder is poisonous, but when boiled, its flowers flavored ale. Eyebright: Eyebright was used to help restore eyesight among the aged when brewed in strong ale. Hyssop: The oil of hyssop was a cure-all and also used to flavor everything from ales to the liqueur Chartreuse. Juniper: The berries of the juniper shrub were used to flavor beer and later gin.

Lovage: The stems and fruits of the aromatic lovage plant flavored ales and added bitterness. Milk thistle: Milk thistle provided a bitterness that is nearly identical to hops. Mugwort: A roadside herb, mugwort was frequently used by brewers for its spicy flavor. Nettle: The nettle is a cousin to the hop family and was used to add bitterness. It was also seen as a cure-all for everything from baldness to gout. Sage: Sage gave an earthy flavor and bitterness. Tansy: Tansy is now considered a weed and in some states is the focus of state-financed eradication Brown Ale programs.

But in medieval England, it was prized for the bitterness it added to ale. Yarrow: Yarrow leaves were used in medicinal tea and also were said to increase the inebriating qualities of ale. Much of brown ale comes from its ingredients, espe- cially malt. Those who love the style will catalog the available grains and then brew with each in turn, vary- ing one at a time or changing the entire grist with each recipe.

Through such experimentation, one approaches the sublime result—a beer that is at once luxurious and quaffable. In the next chapter, we talk about the brewing processes necessary to craft great brown ale. Brewing Brown Ales Chapter 4 With the exception of Newcastle Brown Ale, which is a blend of two ales brewed separately and then mixed together, brown ale brewing follows the straightfor- ward brewing techniques long practiced by British brewers.

The Classic Beer Style Series is devoted to offering in-depth information on world-class styles by exploring their history, flavor profiles, brewing methods, recipes, and ingredients. Other Books in the Classic Beer Style Series Kölsch Altbier Barley Wine Stout Bock Scotch Ale German Wheat Beer Belgian Ale Porter Oktoberfest, Vienna, Märzen Lambic Continental Pilsener Pale Ale Series no. 14 Classic Beer Style History, Brewing Techniques, Recipes Ray Daniels and Jim Parker BROWN ALE Brewers Publications A Division of the Brewers Association Boulder, Colorado Brewers Publications, Division of the Brewers Association PO Box 1679, Boulder, CO 80306-1679 (303) 447-0816; Fax (303) 447-2825 BrewersAssociation.org © 1998 by Ray Daniels and Jim Parker All rights reserved.

Except for use in a review, no portion of this book may be reproduced in any form without written permission of the publisher. Neither the author, editors, nor the publisher assumes any responsibility for the use or misuse of information contained in this book. Printed in the United States of America 10 9 8 7 6 5 4 3 ISBN-13: 978-0-937381-60-1 ISBN-10: 0-937381-60-8 Please direct all inquiries to the above address.

Library of Congress Cataloging-in-Publication Data Daniels, Ray. Brown ale : history, brewing techniques, recipes / Ray Daniels and Jim Parker p. cm. — (Classic beer style series ; 14) Includes bibliographical references and index. ISBN 0-937381-60-8 (alk. paper) 1. Ale. I. Parker, Jim, 1960– II. Title. III. Series. TP578 .D36 1998 641.2´3—ddc21 98-30008 CIP r98 To my parents, Jon and Phyllis Daniels.

Little did they know they were raising a brewer. With love to my son, Joel Parker. Contents Acknowledgments ix Introduction 1 Chapter 1 The History of Brown Ale 3 Chapter 2 Brown Ale Profile: It’s Brown, It’s an Ale—Are We Going Too Fast for You? 39 Chapter 3 Brewing Brown Ales 57 Chapter 4 Brown Ale Procedures 105 Chapter 5 Commercial Examples 125 Chapter 6 Enjoying Brown Ale 137 Chapter 7 Recipes for Brown Ale 151 Appendix A How to Calculate International Bitterness Units 169 Appendix B List of North American Brown Ales and Their Brewers 177 Appendix C Unit Conversion Chart 193 Chapter References 195 Glossary 201 Bibliography 221 Index 225 About the Authors 239 Contents ix Acknowledgments We have worked together in various ways over the past few years, but this book is our first collaborative effort at writing a major document.

Past meetings—from the Red Fish in Boulder to the red light* bars in Tokyo— have generally ended up being more profitable for the bars and brewers than for our own collaborations. (*In Japan, red lanterns denote drinking establishments, not flesh merchants!).

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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