A very wise person once said “It is comforting to know that although the moon is much smaller than the Earth, it is also much further away!”

Today I am gonna talk a bit about style. Not a spectacle of anorexic stick-figures strutting down a runway showing off clothes that no one can afford. I am going to make some comments on styles of beer. Beers are categorized by styles as a way to describe characteristics and to provide a map of what to expect for taste, color, thickness, etc. For example, the other day, I kegged a batch of “American Style Brown Ale”. This is an ale, brown in color with a malty backbone and an elevated bitterness. The BJCP defines it as:

19C. American Brown Ale
Overall Impression: A malty but hoppy standard-strength
American ale frequently with chocolate and caramel flavors.
The hop flavor and aroma complement and enhance the malt
rather than clashing with it.
Aroma: Moderate malty-sweet to malty-rich aroma with
chocolate, caramel, nutty, or toasty qualities. Hop aroma is
typically low to moderate, of almost any type that complements
the malt. Some interpretations of the style may optionally
feature a stronger hop aroma, an American or New World hop
character (citrusy, fruity, tropical, etc.), or a dry-hopped
aroma. Fruity esters are moderate to very low. The dark malt
character is more robust than other brown ales, yet stops short
of being overly Porter-like.
Appearance: Light to very dark brown color. Clear. Low to
moderate off-white to light tan head.
Flavor: Medium to moderately-high malty-sweet or maltyrich flavor with chocolate, caramel, nutty, or toasty malt
complexity, with medium to medium-high bitterness. Medium
to medium-dry finish with an aftertaste of both malt and hops.
Light to moderate hop flavor, sometimes citrusy, fruity, or
tropical, although any hop flavor that complements the malt is
acceptable. Very low to moderate fruity esters. The malt and
hops are generally equal in intensity, but the balance can vary
in either direction. Should not have a roasted character
suggestive of a Porter or Stout.
Mouthfeel: Medium to medium-full body. More bitter
versions may have a dry, resiny impression. Moderate to
moderately-high carbonation. Stronger versions may be lightly
warming.
Comments: Most commercial American Browns are not as
aggressive as the original homebrewed versions, and some
modern craft-brewed examples. This style reflects the current
commercial offerings typically marketed as American Brown
Ales rather than the hoppier, stronger homebrew versions from
the early days of homebrewing. These IPA-strength brown ales
should be entered as 21B Specialty IPA: Brown IPA.
History: An American style from the early modern craft beer
era. Derived from English Brown Ales, but with more hops.
Pete’s Wicked Ale (1986) defined the style, which was first
judged at the Great American Beer Festival in 1992.
Characteristic Ingredients: Pale malt, plus crystal and
darker malts (typically chocolate). American hops are typical,
but continental or New World hops can also be used.
Style Comparison: More chocolate and caramel flavors than
American Pale or Amber Ales, typically with less prominent
bitterness in the balance. Less bitterness, alcohol, and hop
character than Brown IPAs. More bitter and generally hoppier
than English Brown Ales, with a richer malt presence, usually
higher alcohol, and American or New World hop character.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 20 – 30 FG: 1.010 – 1.016
SRM: 18 – 35 ABV: 4.3 – 6.2%
Commercial Examples: Avery Ellie’s Brown Ale, Big Sky
Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best
Brown, Smuttynose Old Brown Dog Ale, Telluride Face Down
Brown
Tags: standard-strength, dark-color, top-fermented, northamerica, craft-style, brown-ale-family, balanced, hoppy

WHEW! Quite a lot to think about there. The way I think about it is : A dark beer for sipping on while passing a pleasant evening interacting with my cats and reading a good book or watching a series. It has the taste of comfort and good feelings.

I know my definition is vague and very subjective but that is the way I think. Brewing beer is an art form. I make what I think will taste good and worry about classifying it after it is done, if ever. If I want something based on science and pure methods, I will turn on my ham radio (also very enjoyable).

As always, namaste!