The term "brown beer" was first used by London brewers in the late 1600's to describe mild ale. They range in color from deep amber to brown in color with prevailing caramel & chocolate flavors. Brown ales from Northeastern England tend to be strong & malty, often nutty, while those from Southern England are usually darker, sweeter & lower in alcohol. North American brown ales are drier than their English counterparts with a slight citrus accent due to the American variety of hops. When chilled to cold temperatures, some haziness may be noticed. (* = on tap)