Brown Ale reviewed by PeiHomeBrewer

posted on January 7, 2010 in Beer Recipe Reviews

Brewed with kit yeast (Nottingham) at
21Celsius. One week primary, one week
secondary. Left in bottles for 4 weeks
before sampling; one of the best brown
ales I’ve ever had (commercial or
otherwise). Nice caramel sweetness with
a hint of nutty character. Won’t
disappoint.
– Rating:5/5

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