The English divvy up their brown ales according to geography; Northern versions display pronounced hops, while Southern or London-style offerings are darker and sweeter (they’re also sweeter than milds). Aromas are malty-sweet and rich in caramel or toffee characteristics. They also emit moderate dark fruit notes. Their taste is evocative of a smaller sweet stout—deeply malty with dark fruit washes and biscuit or coffee hints. Creamy and smooth in texture, Southern browns finish sweet and malty with a lingering aftertaste. ABVs fall on the low side—typically 2.8 to 4.1%.
Pair: Malt-forward brews work well with caramelized meats like ham and roast beef, but take those same principles and apply them to breakfast: Southern browns’ malt sweetness both melts and contrasts with breakfast sausage’s sweet meat and spice, and the beer pairs effortlessly with maple-syrup-drizzled pancakes.