BJCP · Category 13 · 3 styles
Brown British Beer
British brown ales share a base of English malt with caramel, toast, and some chocolate, always with more malt than hops and moderate bitterness. Dark Mild is the lightest and softest, British Brown Ale lives in nutty, caramel territory, and English Porter turns up the roast without reaching the dryness of a stout.
The 3 Brown British Beer styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Dark Mild | 3.0–3.8% | 10–25 IBU | 14–25 SRM |
| British Brown Ale | 4.2–5.4% | 20–30 IBU | 12–22 SRM |
| English Porter | 4.0–5.4% | 18–35 IBU | 20–30 SRM |
How to tell the styles apart
All three are brown and malty, but they differ in strength and roast. Dark Mild (13A) is the lightest, 3–3.8%, with low bitterness (10–25 IBU) and flavors of caramel, soft chocolate, and dark fruit in a body that shouldn't come across as watery. British Brown Ale (13B) steps up to 4.2–5.4% and has the lightest color of the group, 12–22 SRM; nut, toffee, and caramel lead here, with almost no roast.
English Porter (13C) is the darkest, 20 to 30 SRM, and the roastiest: chocolate, some coffee, and toasted bread, with bitterness up to 35 IBU. Even so, compared with a stout, it's softer and less burnt.
Brew it yourself
Which one to brew first
British Brown Ale (13B) is the easiest to get right. It has medium gravity, a forgiving recipe, and a malt profile that masks small fermentation flaws. Dark Mild (13A) looks simple, but building body at such low gravity is hard, and English Porter (13C) requires careful dosing of the roasted malts so it doesn't drift toward a stout. All three ferment at ale temperatures, with no cooling gear required.
Common mistakes
- Replacing brown or chocolate malt with roasted barley. It gives a dry, coffee-like roast that belongs to stouts, not to these brown ales.
- Using very soft water with lots of dark malt. The mash pH drops too far and the flavor turns sour and sharp; compensate with a little sodium bicarbonate (baking soda).
- Overcarbonating. These are cask beers, and high carbonation accentuates the roast and makes them harsh on the palate; aim for a low to moderate level.
- Fermenting above 22 °C (72 °F). English yeast throws too many esters and fusel alcohols that mask the malt, and at such low gravities it really shows.
How to serve them
Serve at 10–13 °C (50–55 °F), cellar temperature. Use an English pint glass for the mild and the brown; a mug also works for the porter. Brown Ale goes well with nuts, roast pork, and aged cheeses; Porter, with braised meats, oysters, or a chocolate dessert; Mild, with hearty stews.
Frequently asked questions
Which styles make up the Brown British Beer category?
According to the BJCP 2021 guidelines, 3: Dark Mild, British Brown Ale, English Porter.
Which is the strongest Brown British Beer style?
British Brown Ale, which can reach 5.4% ABV.
Which is the most bitter?
English Porter, with up to 35 IBUs.
Which is the palest and which is the darkest?
The palest is British Brown Ale and the darkest is English Porter.
Classification and statistics: BJCP category 13 (Brown British Beer), 2021 edition.