In brown ales, which flavor is NOT typically expected?

In brown ales, citric acidity is not typically expected as a prominent flavor characteristic. Brown ales are generally crafted to present a malt-forward profile that emphasizes flavors such as chocolate, dried fruit, and nutty richness. These styles usually incorporate darker malts, which contribute to their characteristic caramel, toffee, and chocolate notes.

Dried fruit flavors often stem from the use of specialty malts or the yeast strain used during fermentation, adding layers of complexity. The nutty richness commonly comes from malts like biscuit or brown malt, enhancing the overall mouthfeel and flavor depth without introducing acidic notes.

Citric acidity, which is more commonly associated with hops in styles like IPAs or certain Belgian ales, does not dominate the flavor profile of brown ales. Instead, the focus remains on the sweetness and richness of the malt, making the absence of citric acidity a distinguishing feature of this beer style.