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
Cock ale Cock ale Cock ale, popular in 17th and 18th-century England, was an ale whose recipe consisted of normal ale brewed inside a container, to which was later added a bag stuffed with a parboiled, skinned and gutted cock, and various fruits and spices. The "Oxford English Dictionary", which describes Cock ale as "ale mixed with the jelly or minced meat of a boiled cock, besides other ingredients", dates the drink's earliest mention to the mid 17th century, in Kenelm Digby's "Closet Opened" (published in 1669). Included as a recipe, Digby's guide prescribes: A similar recipe was printed in 1739 in