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
Burton Ale to 1954) until its discontinuation in 1995, "its demise pretty much marking the end of barley wine production on any real scale the UK". "Although the Burton brewers were the first brewers of Burton ale, and it remained a Burton speciality (many old pub mirrors from companies such as Bass and Allsopp advertise 'pale and Burton ales'), other brewers soon made their own versions, just as they did with IPA. "Burton Ale was brewed from Newcastle upon Tyne to Dorchester. There was also a Scottish version, Edinburgh Ale, again dark, sweet and warming" In the 1880s it was noted that: