Definition of brown ale in English:

noun

• Dark, mild beer sold in bottles.

  ‘the brewery remained famous for stouts and brown ales’

  More example sentences

  • ‘This heavily spiced brown ale has been brewed by the San Francisco microbrewery pioneer every winter for the past 25 years.’
  • ‘Caffe lattes, designer spectacles and slimming clubs yesterday replaced brown ale and tinned spaghetti in the basket of items used to measure UK inflation.’
  • ‘All right, after the champagne of Munich, England's match against Albania at St James's Park was very much Newcastle brown ale.’
  • ‘This is one of the best brown ales I've ever tasted.’
  • ‘Originally, all beers were dark and heavy, similar to the porters, stouts and brown ales of Britain.’
  • ‘The commission also protected Parma ham, French Champagne, and, in Britain, at least 25 products, including Shetland lamb, Whitstable oysters and Newcastle brown ale.’
  • ‘Then I'll drive in style to Grimsby for a crimplene suit and, hang the expense, I'll treat the wife to a fish and chip dinner washed down with brown ale.’
  • ‘If the beef flavor is deeper, as it will be in a dish of braised short ribs, then a soft English nut brown ale, chocolatey but not too bitter, will do the trick.’
  • ‘A simple roast pork loin is at home with bock beers, doppelbocks, softer pale ales, biers de garde, softer brown ales and Belgian dubbels.’
  • ‘For barbecue with sauce, reach for the American brown ale.’
  • ‘What does the North East of England have that the West coast of California doesn't, other than weather and brown ale?’
  • ‘Gone are the days when footballers refuelled on brown ale, pies and mushy peas.’
  • ‘A source revealed: ‘The lads had to show him how they had got through security, and provide him with a crate of brown ale as payment.’’
  • ‘We're also drinking less low-alcohol lager, brown ale and gin, with champagne entering the basket for the first time in 2005!’
  • ‘Washed down with brown ale, the British working classes of the late 19th century scoffed 1,200 million a year.’
  • ‘The nutty, citrus and sorrel spice of a strong Belgian ale or the nutty, cherry flavors of a brown ale are best suited to roasted antipasto dishes, ham, and salads.’