New York Times reviews browns
There is a feature in the New York Times today reviewing brown ales. The author, Eric Asimov, generally writes about wines.
The article contains a nice comparison of the British brown ale and the German altbier styles, as well as a description and ratings of the beers tasted.
I haven’t invested a lot of time in brown ales. I find the most prominent brown in the US, Newcastle Brown, one of the two British ales served at finer TGI Friday’s everywhere, to taste skunked. Asimov picks a local beer, Boulder-based Avery Brewing’s Ellie’s Brown as his favorite of the beers tasted.
Be sure to check out the interactive beer tasting. The author recorded his tasting notes. It’s a nice instruction on how to taste beer.
July 31st, 2007 at 3:06 am
I’m not the biggest fan of browns either, but since moving to Mississippi, I find myself usually having a small party pig keg of Lazy Magnolia’s Southern Pecan Brown in the fridge.
I’m finding it a great session style, particularly in hotter weather. Goes great with a lot of foods, especially anything grilled. It seems to be a style that really lends itself to food. It is also now a fave of mine with pizza, which contrary to tradition, is not really a great food for pairing beer with. Tomato sauce and beer are usually not a good pairing….usually wine is much better.