Brown ale breweries, such as Whitbread, introduced a second weaker and cheaper brown ale that was sometimes just a sweetened version of dark Mild. These beers had an original gravity of around 1.037. After World War II, most breweries stopped producing these stronger brown ales, with the exception of some breweries in the northeast of England. The majority had an OG in the range 1.030–1.035, or around 3% ABV, much like Manns Brown Ale today. North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers, and the English influence on American Colonial Ales. English brown
Ale conner and wholesome, and sold at proper prices according to the assize; and also to present all defaults of brewers to the next court-leet." The mediaeval post of ale conner was far from a popular or sought-after position. Hops are a preservative, so before the introduction of hopping, ale would not keep well and had to be brewed on site, meaning there were many small breweries to visit. In addition, ale frequently "went off" for the same reason, so tasting it was not uniformly pleasant. Finally, as a representative of the authorities and dispenser of fines, an ale-conner could become unpopular