Ale to the selling of beer labeled "strong beer" that had actually been diluted with small beer. In medieval times, ale may have been safer to drink than most water (the germ theory of disease was unheard of, and the sterilizing properties of boiling unknown); however, there is no period evidence that people were aware of this nor that they chose to drink ale for this reason. The alcohol, hops, and some ingredients in gruit used to preserve some ales may have contributed to their lower load of pathogens, when compared to water. However, ale was largely safer due to the
Brown ale ales range from beers such as Manns Original Brown Ale, which is quite sweet and low in alcohol, to northeastern brown ale such as Newcastle Brown Ale, Double Maxim and Samuel Smith's Nut Brown Ale. North American examples include Sam Adams Brown Ale and Brooklyn Brown Ale. They range from deep amber to brown in colour. Caramel and chocolate flavours are evident. Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier than their English counterparts, with