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 was formerly sold as a Burton Ale. Fuller Smith and Turner replaced its Burton ale with a strong bitter [ESB] in 1969 but Fuller's ESB retains something of its Burton Ale heritage and Fuller's 1845 Ale is based on a Burton Ale recipe. Fuller's has also recreated two Old Burton recipes in its Past Masters' series, a 1905 Old London Ale and a 1931 Old Burton Extra (OBE). "Stronger than Mild and darker than Bitter, Burton Old was a particular favourite in London pubs - especially during the colder months." Fuller's OBE has been described by Des de Moor as