> For the complete documentation index, see [llms.txt](https://styles.bjcp.org/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://styles.bjcp.org/bjcp-2021-beer/27/27d-london-brown-ale.md).

# Historical Beer: London Brown Ale

## Overall Impression

A luscious, sweet, malty, low-alcohol dark brown ale, with caramel and toffee malt complexity and a sweet-tasting finish.

## Aroma

Moderate malty-sweet aroma, often with a rich, caramel, or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low earthy or floral hop aroma optional.

## Appearance

Medium to very dark brown color, but can be almost black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.

## Flavor

Deep, caramel or toffee sweet malty flavor on the palate, lasting into the finish, often with hints of biscuit and coffee. Some dark fruit esters can be present; relatively clean fermentation profile for an English ale. Low bitterness. Low earthy or floral hop flavor optional, but rare. Moderately-low roasty or bitter black malt flavor optional. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor.

## Mouthfeel

Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.

## Comments

Increasingly rare; Mann’s has over 90% market share in Britain, but in a vanishingly small segment. Always bottled. Frequently used as a sweet mixer with cask mild and bitter in pubs. Commercial versions can be pasteurized and back-sweetened, which gives more of a sugary-sweet flavor.

## History

Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.

## Characteristic Ingredients

English pale ale malt as a base with a large proportion of darker caramel malts and often some black and wheat malts (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hops. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose, if pasteurized.

## Style Comparison

May seem somewhat like a less roasty version of a Sweet Stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a Dark Mild.

## Vital Statistics

* OG: 1.033 – 1.038
* FG: 1.012 – 1.015
* IBUs: 15 – 20
* SRM: 22 – 35
* ABV: 2.8 – 3.6%

## Commercial Examples

Harveys Bloomsbury Brown Ale, Mann's Brown Ale

## Tags

*session-strength, dark-color, top-fermented, british-isles, historical-style, brown-ale-family, malty, sweet*