Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term had a rather different meaning than it does today. 18th-century brown ales were lightly hopped and brewed from 100% brown malt.

Today there are brown ales made in several regions, most notably England, Belgium and North America. Beers termed brown ale include sweet, low alcohol beers such as Manns Original Brown Ale, medium strength amber beers of moderate bitterness such as Newcastle Brown Ale, and malty but hoppy beers such as Sierra Nevada Brown Ale.

In the 18th century, British brown ales were brewed to a variety of strengths, with gravities ranging from around 1.060º to 1.090º. These beers died out around 1800 as brewers moved away from using brown malt as a base. Pale malt, being cheaper because of its higher yield, was used as a base for all beers, including Porter and Stout.

The term "brown ale" was revived at the end of the 19th century when London brewer Mann introduced a beer with that name. However, the style only became widely brewed in the 1920s. The brown ales of this period were considerably stronger than most modern English versions. In 1926, Manns Brown Ale had a gravity of 1.043º and an ABV of around 4%. Whitbread Double Brown was even stronger, 1.054º and more than 5% ABV. The introduction of these beers coincided with a big increase in demand for bottled beer in the UK.

Brown is a color term, denoting a range of composite colors produced by a mixture of orange, red, rose, or yellow with black or gray. The term is from Old English brún, in origin for any dusky or dark shade of color. The Common Germanic adjective *brûnoz, *brûnâ meant both dark colors and a glistening or shining quality, whence burnish. The current meaning developed in Middle English from the 14th century.

The adjective is applied to naturally occurring colors, referring to animal fur, human hair, human skin pigmentation (tans), partially charred or carbonized fiber as in toasted bread and other foods, peat, withered leaves, etc.

In terms of the visible spectrum, "brown" refers to high wavelength (low frequency) hues, yellow, orange, or red, in combination with low luminance or saturation. Since brown may cover a wide range of the visible spectrum, composite adjectives are used such as red brown, yellowish brown, dark brown or light brown.

As a color of low intensity, brown is a tertiary color: a mix of the three subtractive primary colors is brown if the cyan content is low. Brown exists as a color perception only in the presence of a brighter color contrast:^{[citation needed]} yellow, orange, red, or rose objects are still perceived as such if the general illumination level is low, despite reflecting the same amount of red or orange light as a brown object would in normal lighting conditions.

Ale is a type of beer brewed from malted barley using a warm-fermentation with a strain of brewers' yeast. The yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which help preserve the beer and impart a bitter herbal flavour that balances the sweetness of the malt.

The term "ale" was initially used to describe a drink brewed without hops, unlike "beer." It has often now come to mean a bitter-tasting barley beverage fermented at room temperature. In some British usage, however, in homage to the original distinction, it is not now used except in compounds (such as "pale ale" (see below)) or as "real ale", a term adopted in opposition to the pressurised beers developed by industrial brewers in the 1960s, and used of a warm-fermented unpasteurised beer served from the cask (though not stout or porter).

Ale typically has bittering agent(s) to balance the sweetness of the malt and to act as a preservative. Ale was originally bittered with gruit, a mixture of herbs (sometimes spices) which was boiled in the wort prior to fermentation. Later, hops replaced the gruit blend in common usage as the sole bittering agent.

Anna Kendrick (born August 9, 1985) is an American actress. She rose to fame after her performance as Natalie Keener in Up in the Air, for which she received an Academy Award nomination for Best Supporting Actress. Her other work includes The Twilight Saga, Camp, Rocket Science, Scott Pilgrim vs. the World, 50/50, and the Broadway musical High Society.

Kendrick "caught the [acting] bug" at the age of 10, when she caught a bus from Portland, Maine, to New York City so that she could attend auditions. Kendrick's first acting role was as Dinah in the Broadway musical High Society in August 1998 when she was 12 years old, a performance for which she earned Theatre World Award, Drama Desk Award, and Tony Award nominations, making her the third-youngest Tony Award nominee.

Kendrick went on to appear in a number of other theater productions, including the musical A Little Night Music, before making her film debut in the 2003 musical comedy Camp, for which she was nominated in the Best Supporting Actress category at the 2004 Chlotrudis Awards and Best Debut Performance Independent Spirit Award for her portrayal of Fritzi Wagner.

Joseph Keyshawn Johnson (born on July 22, 1972) is a former American college and professional football player who was a wide receiver in the National Football League (NFL) for eleven seasons. He played college football for the University of Southern California, and earned All-American honors. The first pick in the 1996 NFL Draft, he played professionally for the New York Jets, Tampa Bay Buccaneers, Dallas Cowboys and Carolina Panthers. He retired from football following the 2006 season, and currently serves as a television broadcaster for sports channel ESPN.

Johnson was born in Los Angeles, California. He attended Susan Miller Dorsey High School in Los Angeles, and played high school football for the Dorsey Dons.

After playing football for two years at West Los Angeles College, Johnson transferred to University of Southern California, where he played for coach John Robinson's USC Trojans football team in 1994 and 1995.

In 1994 he finished with 66 catches for 1,362 yards and 9 TD. In 1995 he finished with 102 catches for 1,434 yards and 7 TD.