Specifications

Original Gravity: 1.052 (13.2° Plato)
Color: Deep Copper
Bitterness: 24 IBU
Alcohol Content: By weight - 4.2%; By volume - 5.3%

Description:


A beautiful, deep copper brown ale. It has a full, malty body with hints of chocolate, a touch of sweetness and a light hop flavor. A complex malt character is created by combining five different types of malts. It has a rich, creamy head with a fine lace. The light fruitiness, characteristic of ales, is derived from a proprietary yeast strain.

Saint Arnold Brown Ale is best consumed at 45-50° Fahrenheit.

Recommended pairings: Pecan crusted snapper & venison.

Awards:

  • Bronze Medal, Great American Beer Festival, English-Style Brown Ale, 2003
  • Silver Medal, World Beer Championships, Brown Ale, 1998
  • Gold Medal, All American Brew Fest, Brown Ale, 1997
  • Silver Medal, World Beer Cup, American Brown Ale, 1996
  • Silver Medal, World Beer Championships, Brown Ale, 1996
  • 1st Place - Colorado State Fair, Brown Ale, 1995

Ingredients:

Malted Barley:
We use five different types of malted barley in the Brown Ale. No other grains or cereals such as corn or rice are used. The combination of malts creates a balance between malty sweetness, chocolate roastiness, and alcohol.

Hops:
We use three different Pacific Northwest hop varieties in the Brown Ale. The resulting hop character is a very light and pleasant bitterness with a subtle hop flavor and aroma.

History and Trivia:

Debuted June 1995.

The Saint Arnold Brown Ale was released in celebration of our one-year anniversary.

Developing the Brown Ale recipe proved quite tricky, especially in achieving the nice chocolate character without it becoming overly roasty. Perfection was discovered in using one-half percent of the total grain bill being chocolate malt. This means that out of 2,000 lbs of malt, only 10 lbs are chocolate malt. Using 15 lbs would create a dramatically different flavor.

This is one of our favorite beers for pairing with food. The most memorable pairing with this beer was a sauteed pecan crusted red snapper with white wine butter sauce and tiny green beans at a beer dinner we did in 1995. It was unexpected that such a rich, chocolatey beer would pair so well with a light fish dish. The key to the pairing was the nuts which brought out the nutty malt character in the beer.

If the Brown Ale is your favorite, don't worry--it's not going anywhere. (It's also our owner's wife's favorite beer!)