5.8% ABV, Kalamazoo, Michigan
When cool weather rolls in, so too does this annual release from one of Michigan’s most beloved breweries. With a heavy hand of American hops used in the brewing process, this brisk brown deliciously teeters between notes of dried cocoa, caramel and hop spice.
5.6% ABV, Brooklyn, New York
Originally a seasonal specialty, this beer’s popularity demanded it be promoted to year-round production. Brewed with six different malts and three hop varieties, it’s rich and roasty from the get-go with salted caramel aromas, bright fruit flavors, and a hint of oak and spice on the finish.
7.2% ABV, Milton, Delaware
What happens when you cross a malty brown ale with a hopped-up IPA? This year-round release from Dogfish Head. Intricate and complex, it’s teeming with notes of dense dark chocolate, dried fruit and a floral hop bite.
5.4% ABV, Chicago
Warm and wintry through and through, this ale is rich and malty up front with toasty flavors of dark chocolate, coffee and roasted hazelnuts coming through on the finish.
5.5% ABV, Kona, Hawaii
Coconut adds a taste of the tropics to this wintry release from Kona Brewing. Rich and nutty with a subtle layer of coconut cream flavor, this brown ale offers a delicious respite to the wintertime chill.
4.5% ABV, Norway
Wheat, chocolate, amber, caramel—the malt list in this heady brew goes on, balanced by the addition of Crystal hops and English ale yeast. It offers up more than you’d expect from its modest ABV, with a zippy effervescence and cocoa-dusted notes of dried fruit, walnuts and toast. Open a bottle (or two) alongside a holiday tray of cheese, nuts and dried figs.
5.9% ABV, Somerville, Massachusetts
This may be the ultimate fireside beer. Brewed with two different yeast strains (one German and one English) and with a velvety mouthfeel and flavors of caramel, coconut, citrus and smoke, this is a beer you’ll want to curl up with all winter long.
5% ABV, United Kingdom
From the oldest brewery in Yorkshire, England, this nut brown is made with water drawn from a well sunk in 1758 and fermented using a proprietary yeast strain that dates to the 1800s. Its subtle hazelnut tones come from the addition of roasted barley—once a traditional ingredient in brown ales. It’s light and approachable with a rustic, dry snap, making it a great pour alongside turkey with all the trimmings.
6.7% ABV, Portsmouth, New Hampshire
This classic brown ale, modeled after old English versions, was first introduced to the brewery’s lineup in 1988 and in the 2+ decades since has become a favorite for its malt-forward flavors of toasted hazelnuts and caramel, while a subtle dose of hops sweeps the palate clean on the finish.