Dark beers have a long history in England. In fact, due to the way the grain was dried directly over the fire, which produced a darker malt, most of the beers produced there were characterized by their brown color.

The modern "Brown Ale" style did not emerge until the beginning of the 20th century, when "Dark Mild" beers were added preservatives and bottled.

They grew rapidly, but from the 1960s onwards they fell in production and consumption. In the mid-80s, the American version emerged, which used indigenous ingredients from the United States, malt and hops in greater quantities, making it a more roasted and bitter style compared to the English one.

Today, although it is not a best-seller, practically all English or American breweries have a Brown Ale in their production line, also because they do not have a complex manufacturing process. Its main characteristic is that it is malted.

Even in the American version, where hops are a prominent ingredient, malt plays the most important role. Most beers of both styles are medium-bodied, dark amber in color, and have different sensory profiles.

Some are dry, others have more fruity esters, although not in large quantities. In general, they have nutty characteristics and may have subtle caramel notes. American brown ales have a high bitterness and more roasted and caramelized notes.