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Nut Brown


Beer Translated literally to English Brown certainly saltearíamos this post because no one calls attention to the title and the images that come to mind. But what we speak is a reddish brown, bright and inviting to know thorough. The term was used at the time to differentiate itself from other existing styles.

style ahead Inglés Brown has flavors of caramel and nuts. Is a medium bodied beer with a good balance between hops and malt flavor gets screwed easily, very well accompanied by the notes of nuts or candy. With low carbonation and a good example of British style, should be trained to serve only one finger of foam.

We have 2 variants or sub-styles: the North and South. Originally from find in northern England, specifically Newcastle and Tadcaster, the home of Newcastle Brown Ale, a medium bodied beer reddish-brown with a pronounced nutty character, a soft fruit, and low bitterness. Alcohol is moderate, with a maximum of 5% ABV.

Traveling south see a darker color, sweeter on the palate, and a lighter style, but the caramel highlights walnut.

This style was forgotten a long time and has now become popular with microbreweries and homebrewers in the U.S.
These beers were abandoned on early 19 th century. Brewers walked away from the use of malta malta Brown to use Pale (Pale), also called Malta base. This malt has a higher yield than Brown, so it was cheaper.

Brown Ale The term was revived in the late 19 when in London in 1902, the Manns filed a beer brewery with that name. However, only became the style developed in the 1920's. Existing in this period were considerably stronger than modern versions.

beer is offered, as they say those who know: great Drinkability. This can translate as much tomabilidad. An easy to drink beer, friendly, one finds that when you hang with the pleasant feeling of wanting to repeat it.
If you, dear friend, is thinking "All the beers I've made me want to repeat it" , it has not proved enough. There are beers "heavy" extremely alcoholic flavors leading edge as roasted or smoked and, although they are great beers in general are not to repeat them immediately.

Pairing Combinations or

Here are some ideas to enjoy this beer.
Complement: Apple Tart with brown sugar and vanilla ice cream.
dish: chopped chicken sautéed disc with reduction sauce and lemon sour
Contrast hard cheese and seasoned salt.
Recommended recommended combination or accompaniment to be enjoyed in its heyday this beer are good friends.

This BJCP says about this beer.

11 - ESPAÑOL
BROWN ALE 11 C - Northern Inglés Brown Ale:

Aroma: Light, sweet malt, with notes of caramel, toffee or nut. You may notice a gentle but perceptible aroma hop varieties fresh English. A light fruity ester aroma can be felt in these beers, but should not be dominant. Very low to no diacetyl.
Appearance: Dark amber in color to reddish brown. Transparent. Low to moderate brown foam.
Taste: Mild to moderate malt sweetness, with a nutty or caramel character. Dry to medium dry finish. Medium to medium-low bitterness. The balance between malt and bitterness usually is even, with hop flavor low to none (UK varieties). Fruity esters may be present. Low diacetyl is optional but acceptable.

Mouthfeel: Medium body medium light. Medium to medium high carbonation.
Overall impression: Seca and more oriented towards the southern hops, with a nutty character rather than caramel.


History: Inglés brown ales are generally divided into sub-styles as geographical areas.


Ingredients: Malta pale brown or English as a base, with the addition of caramel. May also have small amounts dark malts (eg, chocolate) to provide color and nutty character. Is more authentic use of English hop varieties. Moderate water carbonates.

Vital statistics:
IBU: 20-30
SRM: 12-22
DO: DF
1040-1052: 1008-1013
Alcohol: 4.2% -5.4%




Commercial examples: Samuel Smith Nut Brown Ale, Nut Brown Underworld and best microbreweries.

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Stout beer is very dark, almost black, that came from Porter style. As we see there are many variants in this style. This accompanies us now is the Imperial Stout. You can find it as Russian Imperial Stout or Export Stout. Although minor differences could be marked on its initial density are basically the same beer.
After the Stout took their own path, separate from Porter in the late nineteenth century the demand for this beer in the Russian Imperial Court and Baltic countries made their producer, UK will strive to improve the product for export. Hence, supplementing the Russian name.
Like IPA prior to pasteurization, refrigeration, microfiltration and other technological advances now need the ingenuity of the master brewers to endure the long trip without being damaged. So he got up the initial density for greater body and spirit, up to 12%, and also hopping and bacteriological control.

The result
An incredible stout, well toasted, with a high amount of alcohol (12%, almost like wine) that delivers a feeling of warmth on the palate but does not stand the taste of alcohol. Extremely complex because of the nuances and flavors that delivers, toast, sweets, snuff, chocolate, etc.. To drink like a brandy after a meal or a meeting with friends. When this complex beer is the care and guard time can develop a taste for port wine.
is said that the Imperial Stout Beer was first made for Catherine the Great, who was a fan of stouts.

care Beer
Beer is a beverage to drink young. That's the general rule which are exceptions to the Imperial Stout. This uncovering is not recommended before 6 months, being the most recommended that you start drinking after years of preparation. Depending on product quality and storage conditions can last for many years and aged to develop new flavor profiles.


Combinations or Maridajes
Here are some ideas to enjoy this beer.
Complement: Vanilla soaked in coffee syrup with a dollop of cream.
dish: sautéed pork loin cubes heavily spiced, finished in mushroom sauce reduction.
Contrast bree with grated Parmesan cheese and pepper.
Recommended recommended combination or accompaniment to be enjoyed in its heyday this beer are good friends.


This BJCP says about this beer.
13 F - Russian Imperial Stout:

Aroma: rich and complex, with varying amounts of roasted, fruity esters, hops and alcohol. The toasted malt character can have shades of coffee, chocolate, or slightly burned, which can be mild to moderately strong. The aroma of malt can be subtly flavorful and resemble a barley-wine, depending on the density and grain mixture. You can optionally show a slight malt character special (eg, candy), but this only adds complexity and does not dominate. Fruity esters of low to moderately strong, and can have a complex character of black fruits (prunes, raisins). The aroma of hops can be very low to very aggressive and can have any variety. The nature of alcohol may be present, but should not be sharp, hot or solvent. Aged versions may have a mild port wine quality, but should not be sour. No diacetyl. The balance may vary with any aromatic element taking center. Not all aromas described need be present. The aging affects the intensity, balance and smoothness of the aromatic elements.

Appearance: color varies from dark brown to jet black. Opaque. Brown to dark brown foam. Retention may be low to moderate.

Taste: tasty, deep, complex, often very intense, with variables cantidades de carácter a grano tostado, malta, ésteres frutados, amargor y sabor a lúpulo, y alcohol. Amargor medio a agresivamente alto. Sabor a lúpulo medio bajo a alto (cualquier variedad). Moderado a alto sabor agresivo a malta y granos tostados pueden sugerir chocolate agridulce o no dulce, cacao, y/o café fuerte. Un carácter suave a grano quemado, quemante o alquitranado puede ser evidente. Esteres frutados pueden ser de bajos a intensos, y pueden tomar carácter a frutos negros. La malta debe estar balanceada y soportar un carácter tipo barleywine y puede mostrar opcionalmente un soporte de sabores a tostado, a pan o caramelo. El alcohol debe ser evidente, pero no caliente, agudo o a solvente. Sin diacetil. El paladar and the finish can vary from relatively dry to moderately sweet, usually with some toast that endures, and the bitterness and warmth. The balance and intensity of flavors can vary with aging, becoming more subtle some flavors, and developing a quality wine or port wine type.

Mouthfeel: Full body very full, with a velvety texture (although the body may decline with long conditioning). Soft warmth of alcohol must be present and detectable. There should be a syrup or sub-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

Overall impression: a dark ale, with intense flavor. Toast, fruit and bittersweet, with a notable presence of alcohol. Black fruit flavors mingle with toasty sensations, burning, or tar-simile.

History: made of high density and hopping level in England for export to Russia and the Baltic countries. They say it was popular in the Russian imperial court. Today is even more popular among American craft brewers, who have spread this style with unique American characteristics.

Comment: variations exist, with American or British interpretations (predictably, the American versions have more bitterness, character tan, and later hops, while the English versions reflect a more complex nature of the specialty malts and a profile of higher esters). The wide range of features has allowed a maximum of creativity by manufacturers.

Ingredients: Pale malt well amended with generous amounts of roasted malts and other grains. You may have a complex mixture, using virtually any variety of Malta. You can use any variety of hops. Alkaline water balances the abundance of acidic roasted beans. American or English yeast.

Vital statistics:
IBU: 50-90 +
SRM: 30-40 +
DO:
1075-1095 + DF: 1018 to 1030 +
Alcohol: 12.8 +%

Commercial examples: Antares. Samuel Smith Imperial Stout. And the best microbreweries in the country.