BJCP · Category 19 · 3 styles
Amber and Brown American Beer
This family brings together three amber to brown American beers with more malt than the pale ones but plenty of hop presence. American Amber Ale leans on caramel, California Common is a warm-fermented lager with woody hop character, and American Brown Ale adds chocolate and roast.
The 3 Amber and Brown American Beer styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| American Amber Ale | 4.5–6.2% | 25–40 IBU | 10–17 SRM |
| California Common | 4.5–5.5% | 30–45 IBU | 9–14 SRM |
| American Brown Ale | 4.3–6.2% | 20–30 IBU | 18–35 SRM |
How to tell the styles apart
Color sorts out the family. American Amber Ale (19A) runs from 10 to 17 SRM, California Common (19B) stays at 9-14 SRM, a bit lighter and more copper, and American Brown Ale (19C) sits at 18-35 SRM, well into dark brown. Original gravity is similar in all three (1.045 to 1.060), and alcohol is around 4.5-6.2%.
Bitterness is the other difference: California Common is the most bitter, at 30-45 IBU, with woody, minty hops far from citrus; Amber ranges from 25 to 40 IBU with citrusy or resinous American hops; and Brown, at 20 to 30 IBU, leaves more room for chocolate and nutty malt. Pay attention to the yeast too: California Common uses a lager strain and should taste clean and lightly toasty, without the sweet caramel of the Amber.
Brew it yourself
Which one to brew first
American Amber Ale (19A) is the natural entry point: ale fermentation at a comfortable temperature, a short recipe and room to correct course. American Brown Ale (19C) is almost as approachable and adds working with chocolate malts. Save California Common (19B) for when you have a lager yeast made for warm fermentation and can cold condition the beer for several weeks; without that, you'll end up with an ordinary amber with a flaw or two.
Common mistakes
- Brewing the Amber Ale with a single very dark crystal malt: you get a flat caramel that tastes like burnt raisins. Combine two shades and keep the proportion low.
- Using citrusy or tropical hops in a California Common. The style calls for woody, minty hops; with grapefruit and mango it turns into a different beer.
- Over-roasting the Brown Ale with black malt or roasted barley. A little chocolate malt gives you color and flavor; acrid coffee notes push it toward a porter.
- Leaving the Amber sweet by mashing too high. Above 68 °C (154 °F) the finish gets heavy and the hops can no longer balance it.
How to serve them
7-10 °C (45-50 °F) for all three; California Common can go a couple of degrees colder. A nonic pint glass leaves room for the head. The ambers go well with grilled meat, ribs, pizza and semi-aged cheeses; Brown Ale pairs with meat stews, mushrooms, smoked sausage and toasted nuts.
Frequently asked questions
Which styles make up the Amber and Brown American Beer category?
According to the BJCP 2021 guidelines, 3: American Amber Ale, California Common, American Brown Ale.
Which is the strongest Amber and Brown American Beer style?
American Amber Ale, which can reach 6.2% ABV.
Which is the most bitter?
California Common, with up to 45 IBUs.
Which is the palest and which is the darkest?
The palest is California Common and the darkest is American Brown Ale.
Classification and statistics: BJCP category 19 (Amber and Brown American Beer), 2021 edition.