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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.
Wins
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
Check out our complete list of wins.
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.
Water
Yeast
Specifications
Original Gravity: 1.052 (13.2° Plato)
Color: Deep Copper
Bitterness: 24 IBU
Alcohol Content: By weight - 4.2%; By volume - 5.3%
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!)
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