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 original gravities (OG) ranging from around 1.060 to 1.090. Around 1800, brewers stopped producing these types of beers as they 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
Burton Ale and "needed cellaring for months before serving, and ... it almost certainly had some degree of secondary fermentation going on during that time – sour beers aren’t a new or strictly continental-European thing". At least in London the terms Burton Ale and old ale were interchangeable, but compared to other old ales and barley wines Burton Ale is distinctively dark, sweet and fruity. Old Burton is a strong version of Burton Ale. Allsopp’s Arctic Ale was originally 11.24% ABV. Old Burton was referenced in The Wind in the Willows: "The Rat, meanwhile, was busy examining the label on one of