Brown ale 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 an original gravity of 1.043 and an ABV of around 4%. Whitbread Double Brown was even stronger, an OG of 1.054 and more than 5% ABV. The introduction of these beers coincided with a big increase in demand for bottled beer in the UK. In the 1930s some
Burton Ale the direction of Henry Allsopp, 1st Baron Hindlip. The catalogue of The Great Exhibition in 1851 advertised: In 1853 the firm opened a depot in London in which year an 18 gallon cask of "Allsopp's Strong (the Old Burton) Ale" cost 45s, compared to 30s for pale ale and 33s for mild ale. "Well into the 19th century, Bass had six different versions of Burton Ale, ranging from 6% to 10.5% in strength. Bass No 1 ... is labelled a barley wine but is in fact the last-remaining example of Bass's Burton Ales." In 1876 Bass obtained the first two