Malty. Nutty. Gently fruity. And a bit disputed in its actual definition. In modern times, English-style brown ales are generally divided into two categories: a style produced in Northern England, which yields a medium-bodied, reddish-brown ale a la Newcastle, and a rarer style produced in Southern England, which is darker in color but lighter in body, and tends to be sweeter.

Either way you slice it, it’s not a hoppy beer, and despite its darker coloring, it tends to be on the lighter side and is highly drinkable. It can have a creamy texture that is less carbonated than, say, a lager. They’re also often on the lower side when it comes to ABV—a session beer, if you will.

ICYMI, Americans looooove their hops. So even though an American brown ale shares some of the same characteristics of an English brown ale—roasted malt, caramely, chocolatey—there’s a more pronounced bitterness from the hops and tends to be a little heftier in ABV.

Another way to put it: If you tend to like lighter brews, you’ll probably prefer an English brown ale. If you’re all about that hop life but aren’t necessarily looking to hop it up with an IPA or something, an American brown ale may be your thing.

Newcastle is by far the most famous English Brown Ale. It originally hails from Newcastle Upon Tyne, so expect those classic Northern England brown ale traits: malty, nutty, carmelly goodness.

Indeed. Toss some Newcastle or any other English brown ale into the ol’ cart, check out, and we’ll bring it to your front door ASAP.