As, just like with Mild, there were considerable regional variation in Brown Ales, I’ve split them up geographically.
Beginning with the Midlands. This was a real stronghold of Mild and the examples tended to be a bit stronger than average. This tendency can also be seen in the region’s Brown Ales. No surprise, really, as most of them were doubtless really bottled versions of the brewery’s Mild.
dry beers. The exception being the 1952 Northampton example, which, with a finishing gravity of 1013º, must have been reasonably sweet. The high attenuation also means that the ABV of a majority of the samples is 315% ABV or higher.
The colours are all over the place. Most fall in semi-dark territory. Though the two from the Northampton Brewery are very dark. The 1952 example being almost as dark as a Stout.
|Midlands Brown Ale after WW II|
|Year||Brewer||Beer||Price per pint (d)||OG||FG||ABV||App. Atten-uation||colour|
|1952||Ansell||Nut Brown Ale||16||1036.2||1005.8||3.96||83.98%||48|
|1948||Everards||Nut Brown Ale||18||1030.8||1003.7||3.53||87.99%||62|
|1948||Northampton Brewery||Brown Ale||18||1032.4||1008.4||3.11||74.07%||150|
|1952||Northampton Brewery||Brown Ale||18||1038||1013||3.23||65.79%||200|
|1952||Shipstone||Nut Brown Ale||15||1033.3||1006.7||3.45||79.88%||62|
|Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.|