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
Pale ale on Trent, which tend to be referred to as pale ales. Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family. Amber ale is an emerging term used in Australia, France and North America for pale ales brewed with a proportion of amber malt and sometimes crystal malt to produce an amber colour generally ranging from light copper to light brown. A small amount of crystal or other coloured malt is added to the basic pale ale base to produce a slightly darker colour, as in some Irish and British