Translation of brown ale in Spanish:

brown ale

cerveza negra, n.


  • 1

    cerveza negra feminine
    • Then I'll drive in style to Grimsby for a crimplene suit and, hang the expense, I'll treat the wife to a fish and chip dinner washed down with brown ale.
    • We're also drinking less low-alcohol lager, brown ale and gin, with champagne entering the basket for the first time in 2005!
    • What does the North East of England have that the West coast of California doesn't, other than weather and brown ale?
    • Caffe lattes, designer spectacles and slimming clubs yesterday replaced brown ale and tinned spaghetti in the basket of items used to measure UK inflation.
    • A source revealed: ‘The lads had to show him how they had got through security, and provide him with a crate of brown ale as payment.’
    • If the beef flavor is deeper, as it will be in a dish of braised short ribs, then a soft English nut brown ale, chocolatey but not too bitter, will do the trick.
    • For barbecue with sauce, reach for the American brown ale.
    • A simple roast pork loin is at home with bock beers, doppelbocks, softer pale ales, biers de garde, softer brown ales and Belgian dubbels.
    • The commission also protected Parma ham, French Champagne, and, in Britain, at least 25 products, including Shetland lamb, Whitstable oysters and Newcastle brown ale.
    • All right, after the champagne of Munich, England's match against Albania at St James's Park was very much Newcastle brown ale.
    • Originally, all beers were dark and heavy, similar to the porters, stouts and brown ales of Britain.
    • Gone are the days when footballers refuelled on brown ale, pies and mushy peas.
    • This is one of the best brown ales I've ever tasted.
    • Washed down with brown ale, the British working classes of the late 19th century scoffed 1,200 million a year.
    • This heavily spiced brown ale has been brewed by the San Francisco microbrewery pioneer every winter for the past 25 years.
    • The nutty, citrus and sorrel spice of a strong Belgian ale or the nutty, cherry flavors of a brown ale are best suited to roasted antipasto dishes, ham, and salads.