I love this sour. Since you cannot buy Hazeldean beers in CPT and they do not ship to CPT from their online store, I contacted them directly once.
With no hesitation they packed me an order and shipped it down via courier. Great people and great beer.
I love this sour. Since you cannot buy Hazeldean beers in CPT and they do not ship to CPT from their online store, I contacted them directly once.
With no hesitation they packed me an order and shipped it down via courier. Great people and great beer.
Southern English Brown Ale busy crashing and will be bottled Monday this is what we have so far. Its 3.8% which is what you want for its style its a malty delicious brown ale. Its a rare beer style so this is one of the joys of home brew bringing it to life in SA. I am carbing at 1.5-1.6 vol to mimic cask conditioned ale.
This is a better description of what it tastes like.
Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma.
Appearance
Light to dark brown, and can be almost black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.
I have made sure mine is ultra clear. Its almost black but in the right light dark clear brown.
Flavor
Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish. Hints of biscuit and coffee are common. May have a moderate dark fruit complexity. Low hop bitterness. Hop flavor is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no diacetyl.
Mouthfeel
Medium body, but the residual sweetness may give a heavier impression. Low to moderately low carbonation. Quite creamy and smooth in texture, particularly for its gravity.
Overall Impression
A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.
Comments
Increasingly rare; Mann’s has over 90% market share in Britain. Some consider it a bottled version of dark mild, but this style is sweeter than virtually all modern examples of mild.
Southern English Brown Ale - bottle conditioned 2 weeks want to give it another 2 but wanted to try it now
1.5 vol carbonation to emulate cask conditioned beer. I absolutely love historical malty English ales!
Anyway tastes great and packs a wonderful load of flavour for 3.5%
This describes the taste better
Southern English Brown / London Brown Ale Description
Aroma: The aroma of a Southern English Brown is malty-sweet, often with a rich, caramel or toffee-like character. Its nose is moderately fruity, and often has notes of dark fruits such as plums and/or raisins. It will have very low to no hop aroma and no diacetyl.
Appearance: The color should be light to dark brown, and can be almost black if a lot of dark specialty malts are used. It is almost opaque but should be relatively clear. The grain bill will leave a low to moderate off-white to tan head.
Flavor: Southern English Brown ales have a discerning, caramel- or toffee-like malty sweetness that lasts into the finish. From the English base malt you should notice hints of biscuit and coffee and there may be a moderate dark fruit complexity from the specialty malts used. The hop bitterness should be low and hop flavor low to non-existent. There should be little or no perceivable roasty or bitter black malt flavor as in a stout. The beer should have a moderately sweet finish with a smooth, malty aftertaste. Low levels of diacetyl are acceptable.
Mouthfeel: This beer usually has a medium body, although the residual sweetness may give the impression of a bigger beer. It will exhibit low to moderately-low carbonation with a texture that is very creamy and smooth, particularly for its low gravity.
Overall Impression: This is s luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavors.
Comments: Commercial examples of this style are getting more and more rare; Mann’s has over 90% market share in Britain. Some consider it a bottled version of dark mild, but this style is sweeter than virtually all modern examples of mild since it does not use the sugars popular in the Mild’s grain bill which tend to dry that beer out.
History: English brown ales are generally split into sub-styles along geographic lines. Southern English (or “London-style”) brown ales are darker, sweeter, and lower gravity than their Northern cousins. It was developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Well suited to London’s water supply.
Ingredients: English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.
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