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
Once Brewed tended to brew (and serve) weak ale, and hence "twice brewed" meant the inn offered stronger ale. A third theory is that Hadrian's Wall snakes its way across the brows, or "brews", of two hills where there is also a meeting of a pair of drovers’ roads. The antiquarian William Hutton walked the length of Hadrian's Wall in 1801 and stayed one night at the Twice Brewed inn. He describes how a pudding was cooked "as big as a peck measure" and "a piece of beef ... perhaps equal to half a calf." Although the inn was full, the landlady