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
Ginger ale clear differences during the process. Ginger beer originated in England in the 1800s while ginger ale was founded in Ireland approximately 50 years later before it was modernized in 1907 by John McLaughlin. Original ginger beer contains 11% alcohol, but modern ginger beer contains less than 0.5% alcohol while modern ginger ale has absolutely no alcohol content. Ginger beer is brewed with natural ginger, lemon juice, sugar and it is fermented with a ginger beer plant culture (mainly lactobacillus). The fermentation of the lactobacillus produces a cloudy appearance, stronger-tasting and spicier flavour compared to ginger ale. Dry ginger ale is