Why don't more breweries make Brown Ales?

I think it also has to do with the novelty factor in today's market. IPAs are also popular because the brewers can change up the hop bill, give it a new clever name, and sell endless variations to the customer seeking a new flavor or wanting to tick off another. Beer styles that can support this one-off approach are the popular ones today.

 

One of my local breweries (Picaroons, Fredericton, New Brunswick) do 4 or 5 versions of a their classic Timber Hog Stout for St. Patricks Day every year. They do a couple different Dry Hopped versions, a Ginger Infused Version, and a couple other "experimental" brews. I certainly think that something like a Brown Ale could be just as varied as an IPA if brewers were willing to think outside the box and produce something other than the traditional norm. If a brewery that mainly brews Traditional English Ale's can do a dry hopped, ginger infused Stout, then I'm sure someone could come up with a new take on a Brown Ale!

 

Decided to buy a pint (or 22oz bottle) of Sam Smith's Nut Brown a few weeks ago from local bottle shop. Just because weather was turning cool and I was in the mood for a Brown Ale. As long there are a small handful of decent ones out there, I'm good with that.

 

Yes, I agree. You see it with stouts and now increasingly porters. So far, brown variants seem to be nut based, from what I've noticed. I think all styles will be hit with this experimentation eventually.

 

It seems to me that Brown Ales are not popular with the Beer Geek crowd since this style is not hoppy, sour, or high in alcohol. Perhaps in today's market where cloudy (i.e., the so called 'NE' style IPA) is popular perhaps I should have included cloudy in that first sentence.

Maybe in the future this beer style will experience more popularity but I personally would not bet on it.

Cheers!

Edit: Maybe a Bourbon Barrel aged Brown Ale would be popular?

 

Age it, flavor it and name it something else.

 

I'd agree with both of these sentiments, but the phenomenon of brown ales being unpopular and boring is because they are, in my opinion, consumed in the wrong way and in the wrong context.

They, like the English Mild, can be transcendent beers, but excel in the pub setting where they are served on-cask. Most lose a lot in the bottle or when served highly carbonated and too cold on draught.

 

I'm not sure. We made one last year at work, and I'd love to tweak the recipe and brew it again. But, we have limited tank space and enough things are already on the brew schedule that it is going to be hard to find room to get anything in until after the new year.

 

These are the people I'm referring to as beer dorks. I wouldn't refer to people like you and me as dorks.

 

I would also recommend Brooklyn Brown

 

Try shopping closer to home? Or some different breweries? They are around, just need to seek them out.

 

Every brewery in my town makes one (except me).

 

I like brown ales and like EvenMoreJesus touched on they are usually served too cold.

For myself, all the darker ales are better when not refrigerator cold. The flavor suffers if too cold. I don't even like the Wee Heavies to be cold, but that may just be a personal thing.

I like Smuttynose Brown Ales. Old Brown Dog and one of my favorites Really Old Brown Dog.

 

Can't say I like any beer ice/refrigerator cold, but those malt forward beers definitely don't shine when they are right out of the fridge.

 

Because every brewery in my area makes 98% IPA's, out of their beer stock. Some stouts in the winter thankfully! Mmmm stout season... I'll continue to enjoy founders sumatra as it's almost always available.

 

So is Upslope. I know you meant to mention them.

 

Do you make a Dunkel? Not quite a Braunbier, but malty flavors.