Brown malt will add a nutty, biscuit and slightly smoky flavour. The resulting malt imparts a very bitter, almost burnt flavour to the beer. Although usually used in porters and stouts, brown malt was also used in brown "keeping" ales. These were usually high gravity, well hopped beers that were meant to age and not be consumed young. Brown malt in these recipes accentuates the hop dryness and kept the beer from being sweet.