There are three types of popular Brown Ales – the more traditional British Brown, its American cousin and the Belgian style Flanders Ale. British Browns can be dark, rich and nutty, and sport strong malt characteristics and most are brewed from 100% brown malt. American Browns share their British cousins caramel tones and rich malt backbone, but tend to be markedly hoppier. Belgian-style Flanders are light- to medium-bodied and deep copper to brown in colour. Characterized by a slight to strong lactic sourness, low to medium bitterness and a cocoa-like character from roast malt. Most Brown Ales are traditionally lower in abv and are drinkable by design.