We love beer. That's why we're devoting an entire year to discovering (and drinking) cold ones from near and far. Know of a beer worth shouting out? Send us a note at firstname.lastname@example.org.
These days, the style of craft beer you’re most likely to encounter is an IPA or pale ale; they are what most newcomers cut their teeth on. There was a time, however, when one of the most common craft styles was the traditional brown ale. For many, it would have been the first style they encountered that wasn’t a standard lager—and it may even have been Brooklyn’s. That’s because this time-tested, mother-approved take on the brown ale is one of the oldest made in America. Its deep brown color hides touches of milk chocolate, caramel, and huge flavors and aromas of toasted nuts, but this brown is more heavily hopped than its British counterparts, giving it a slightly spicy herbal character and a very dry finish. It’s on draft now at American Sardine Bar and Field House, so go taste a bit of recent American beer history.
PW's Year of Beer: Stoudt’s Pils