An author’s product created by Mann’s at the very beginning of the XNUMXth century. It was immediately positioned as bottled, not draft beer, at that time the style was the sweetest in the line. Rare today, mostly used as a “sweetener” for hopped beers.
Style Feature: Exceptional malty sweetness with hints of toffee and caramel. Plum or other fruity nuances may be present, hop profile is low, and may produce a slight floral or earthy aroma.
The bouquet is felt coffee, biscuit, roasted black malt. The bitterness is almost imperceptible, the finish is rounded, sweet.
The color of the drink is very dark, the transparency is weak. Forms a moderate creamy foam in the glass. The beer is not full-bodied, but seems so because of the sweetness. In the mouth it feels soft, round, gives the impression of “creaminess”.
London Brown Ale is made from pale ale malt, with dark and/or roasted malt and/or dark sugar adding its characteristic almost black color. Mann’s also adds some wheat malt to the mix. The choice of hops is left to the discretion of the producer. Ale may or may not be pasteurized and is further sweetened after fermentation.
The style is similar in taste to sweet stout and dark mild, only a little sweeter.
Strength: 2.8-3.6%.
Density: initial 1.033-1.038, final 1.012-1.015.
Bitterness Index: 15-20 IBU.
Color: 22-35 SRM.