Davik Brewing

Brown ale was once the beer of the British masses. In the late 1700s, fancier folks began to favor the newfangled pale ales. (Pale malt was more expensive to process than wood-fired darker malt, making pale ale a bit of a luxury drink.) But low-alcohol brown ales were perfect for fueling long days of hard work and long evenings in the pub. A good brown ale is gentle, smooth, and wonderfully drinkable—pint after pint.

Despite their low alcohol, these are flavorful beers. They tend towards maltiness, reminding some of our tasters of bagels and malted milkshakes, which is not really a bad thing. English-style brown ales aren’t heavily hopped, but they manage to avoid being sweet or heavy.

They’re perfect for fall, with a whisper of chocolate and walnut. Our favorite brown ales would be delicious with roast pork tenderloin or chops. It’s worth considering serving brown ale at your Thanksgiving dinner: the toffee flavors in the beer would pair well with a crisp-skinned turkey and any caramelized bits of mushroom in the stuffing.

Wychwood Hobgoblin Dark English Ale
Oxfordshire, England 5.2% ABV

This flavorful, drinkable beer is almost red in color. Rich malt and caramel flavors are prevalent, though a touch of bitterness keeps things balanced. A hint of chamomile seemed to mingle with the yeasty, bready notes. This mellow and smooth ale was our favorite among this bunch.

Newcastle Brown Ale
Dunston, England 4.7% ABV

Fresh, smooth, and well balanced—we could drink this rosy brown beer all day. Malt and toffee flavors blend pleasantly with a light bitterness. Some tasters noticed a hint of orange-peel flavor. This is not a super complex brew, but it’s perfect for fall: It’s crisp, warm, and refreshing. This could be a good entry-level beer for folks who like their beers mild and fruity.

Samuel Smith’s Nut Brown Ale
Tadcaster, England 5% ABV

At first sip, we tasted toasted malt and a hint of juicy pear. Bracing bitterness followed and cleaned the palate. The finish is a minerally and dry—supposedly a result of limestone sediment in the brewery’s water.

Moorhouse’s Black Cat
Lancashire, England 3.4% ABV

Black Cat, indeed—this beer is seriously dark in color, though it’s surprisingly light-bodied. The roasted malt in this beer crosses the line over to smokiness; this is almost like a Rauchbier. “It’s like they waved bacon over the barrel,” remarked one taster. Peaty flavors mingle with dry chocolate—this could be a good beer to drink with meat you’ve charred on the grill.

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Filed under: Articles on October 25th, 2009