Explore Beers By Style

Scholars Brown Ale

Jun 222013

Alcohol by Volume (ABV): 4.6%
Brewed By Oxfordshire Ales
Pear Tree Farm Industrial Units Bicester Rd
Oxfordshire
South East (England)
United Kingdom (England)
Europe
+44 1869 278765
www.oxfordshireales.com

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Brown Porter Traits

Click the below buttons for a more detailed description of Brown Porter style traits

Beer Style Description

Brown porters are mid to dark brown (may have red tint) in color. No roast barley or strong burnt/black malt character should be perceived. Low to medium malt sweetness, caramel and chocolate is acceptable along with medium hop bitterness. This is a light to medium-bodied beer. Fruity esters are acceptable. Hop flavor and aroma may vary from being negligible to medium in character. A fairly substantial English dark ale with restrained roasty characteristics.

Alcohol By Volume Range

4-5.4

IBU's Range

18-35

Aroma

Malt aroma with mild roastiness should be evident, and may have a chocolaty quality. May also show some non-roasted malt character in support (caramelly, grainy, bready, nutty, toffee-like and/or sweet). English hop aroma moderate to none. Fruity esters moderate to none. Diacetyl low to none.

Appearance

Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.

Flavor

Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant black malt character (acrid, burnt, or harsh roasted flavors), although small amounts may contribute a bitter chocolate complexity. English hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually fairly well attenuated, although somewhat sweet versions exist. Diacetyl should be moderately low to none. Moderate to low fruity esters.