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
Flanders red ale fruit flavour similar to the aroma, but more intense. Plum, prune, raisin and raspberry are the most common flavours, followed by orange and some spiciness. The sour or acidic taste can range from moderate to strong. There is no hop bitterness, but tannins are common. Consequently, Flanders red ales are often described as the most wine-like of all beers. Notable examples include Duchesse de Bourgogne, Rodenbach and . Flanders red ale Flanders red ale or Flemish red-brown, is a style of sour ale brewed in West Flanders, Belgium. Flanders red ale is fermented with organisms other than "Saccharomyces cerevisiae", especially