Nick Carr on April 30, 2020 0 Comments Brown IPA was known by another name before it became an accepted style by the Beer Judge Certification Program (BJCP) in 2015. Texas Brown Ale. However, the name does little but muddy the water when looking for the sub-style’s origin; which incidentally is California, not Texas. Confused yet? Well, let’s see if we can get a light in there. Brown IPA is an interesting marriage of an American IPA and an American Brown Ale. A good example should bring the high hop flavor and bitterness of the one and merge it seamlessly with the slightly more malt rich flavors of the other, all while remaining crisp and drinkable, never verging into the territory of being heavy or sweet. Quite the mash-up. Who would invent something like this? Homebrewers of course! The accepted origin of Brown IPA follows the same path as American Brown Ale. Scott Birdman’s story is referenced in both this 2011 Bay Area Mashers slide show and this 2012 Stone Brewing write up on their collaborative brew TBA. This same origin is also quoted in this 2009 La Petite Brasserie blog post. Scott Birdman says: “The history of Texas Brown Ale goes back to the early 80’s when I was attending a convention in San Rafael, California. I was visiting Jay Conner & Byron Burch, owners of a homebrew shop, Great Fermentations. They had a flyer for a Purple Passion Dark Ale recipe with John Bull Dark Malt Extract, crystal & chocolate malts, and a ton of hops. This was a popular recipe with their customers and did well in local and regional homebrew competitions, but got slammed in the American Homebrewers Association (AHA) & HWBTA Nationals for not meeting the style guidelines for “Brown Ales” (assumed to be British brown ales).” Scott Birdwell took the concept home with him to Texas where he and The Foam Rangers, the homebrewing club he belonged to, decided to make a category to fit the style in their annual Dixie Cup Homebrew Competition. They named the new category “California Dark,” paying homage to its roots back in San Rafael. The success of the California Dark category drove the (AHA) to recognize it, but the name was changed to “Texas Brown Ale.” In the book, Brown Ale: History, Brewing Techniques, Recipes, the authors, Ray Daniels and Jim Parker, give specifications for Texas Brown Ale: Original Gravity: 1.045 – 1.055 Final Gravity: 1.010 – 1.018 Alcohol: 4.1 – 5.9 ABV Color: 14 – 30 SRM Bitterness: 30 – 60 IBU These specifications show Texas Brown Ales can be more bitter than the American Brown but not quite as bitter as the range for Brown IPAs. Scott Birdman’s story is often referenced as the origin of the American Brown Ale, and it was, but it also spawned its feisty cousin, Brown IPA. Scott Birdman’s last statement in the above reference points the way toward Brown IPA: “These days I consider “Texas Brown Ales” to be “extreme” American brown Ales: O.G. at least 1.060 and 40 IBU’s, but that may just be me.” There’s little reason we should think this was the only time a homebrewer over-hoped a brown ale. I mean come on; by natural extension, a homebrewer is an experimenter. But, in this instance, a fortuitous set of circumstances brought the sub-style into a competition, to a wider audience, and in turn, made the AHA sit up and recognize it. All this ultimately led to the BJCP’s acceptance of the sub-style in 2015. Characteristics The guidelines for the Brown IPA are set by the Beer Judge Certification Program (BJCP) Style Committee. The below details are a summary of what a Black IPA should represent. The BJCP classifies the Brown IPA sub-style under category number 21, “IPA” and it can be found in the guidelines as sub-category (21B), “Specialty IPA. Other beer styles under this category include: Belgian IPA Black IPA Red IPA Rye IPA White IPA Appearance Color should never be black, but can be quite dark, and will range from a ruby-highlighted brown to a richer, darker brown. If clarity is measurable it should be clear, though many are opaque. Head ranges in color from a creamy white to light mocha and should be medium with good retention. If dry-hopped and unfiltered the beer will likely be hazy. *Note: The SRM range 11 to 19 seems quite low. I contacted the BJCP about this, because 19 SRM is really just getting into the brown realm, yet the BJCP guidelines use the description “dark brown,” which would range up to about 20 to 30 SRM. My question, whether this was an oversight, was passed onto the guideline editors and if I hear from them I’ll post any feedback in a comment. Aroma Malt should bring a moderately low to medium sweet complexity and can come through as nutty, dark caramel, toasty bread, toffee, and/or hints of dark fruit. Whatever aromas the malt puts up, they should merge and complement the hop aromas. Hop aroma should be in the range of medium to somewhat strong with noticeable notes of American or New World hop varieties. Notes of berry, melon, spice, pine, resinous, floral, citrus, tropical and/or stone fruit can all make an appearance. Dry hopped examples will likely carry more fresh hop aromas; a desirable addition, but not required by the style. However, grassiness should be a minimal presence, if there at all. A bit of alcohol heat may come through, especially in stronger versions, but this should remain minimal. The possibility of added fruitiness due to the yeast employed is acceptable, but so is a more neutral fermentation character. What is acceptable in this style, as far as hop aroma goes, should keep pace with the ever expanding number of varieties available, while always exploring the character of American or New World hops. Mouthfeel Body should be moderately light to medium. Mouthfeel is smooth, pulled by medium to somewhat high carbonation. May have light alcohol warming adding to the smoothness, but should not clash with the overall balance. Hop astringency may be present, but should never come through as harsh. Taste The style should have a noted clean, but sweet malt presence at the front of the palate, showing possible notes of cocoa, milk chocolate, nut, biscuit, dark caramel, toffee, toasted bread, and/or dark fruit. Should not have any roasted, burnt, or harsh-bittering from the malt. Hop flavors can range from moderate to high and should bring a range of American or New World character, which might include berry, stone fruit, pine (resinous), floral, melon, spicy, citrus, tropical fruit, etc. Hop bitterness can range from moderately-high to high. Flavors of the hops and malt should complement one another. Malt levels should nearly balance the overall hop presentation. A low amount of added fruitiness from the yeast is okay, but is not required. Finish should be dry to medium with residual sweetness being moderately low to none at all. Clean low alcohol notes may be noticeable in stronger versions. Some of the hop flavor and bitterness may carry over into the aftertaste, but should never be harsh or biting. Pairing The high bitterness combined with the malty backbone of this particular IPA opens quite a few doors for killer food pairings. It works with a lot of the same foods as American IPA and many of the other IPA sub-styles, but because of that added malt element certain foods work particularly well with it. For entrees look no further than the old grill. Anything with a little searing and caramelization will dance with the malt profile of Brown IPA’s; Venison, Beef, Spicy sausage, Spicy Texas barbecue brisket, etc.. Add a bit of a dark fruit reduction to your steak or venison to expand the flavors even more. Along these same lines rich roast and stews pair nicely also, especially if they pack a little heat. The nutty flavors found in some curries are wonderful complements to the malt, while beer’s bitterness cuts the richness. The same goes for fried and salty food where the carbonation and bitterness will balance the food flavors. An earthy root veggie stir fry with wild rice is another good option. For the cheese plate, think of aged and nutty cheeses. Gruyere, Smoked Gouda, Manchego, Feta, and blue cheese will all work their own magic when paired with a bitter and malty beer. Other delectables to start you off are dried meats like prosciutto, or a few dates. For dessert go nutty again. Carrot cake with its nut and spice flavors works beautifully, pecan pie, or a maple-walnut cheesecake. Serving For the best presentation and greatest appreciation, a Brown IPA should be served at around 45-50°F in a IPA or Tulip glass. They are best stored at cellar temperatures away from light and should be enjoyed within 6 months to a year of purchase; younger is better to get the full hop profile. *Reference: The 2015 BJCP Style Guidelines Award-Winning Examples of the Style Hoppa Emeritius from Beachwood BBQ & Brewing Company (Long Beach, CA) Great American Beer Festival Winner, Gold, 2017. Availability: Unknown Other Popular Brown IPA Examples Indian Brown Ale from Dogfish Head Brewing Company Bitch Creek from Grand Teton Brewing Company Brown IPA from Harpoon Brewing Company Brown IPA from Good Company Brewing Company Santa Cruz Brown IPA from Epic Brewing Company Miner Brown IPA from Miner Brewing Company Original Gravity: 1.056 – 1.070 Final Gravity: 1.008 – 1.016 ABV: 5.5 – 7.5% IBU: 40 – 70 SRM: 11 – 19
