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
Burton Ale the direction of Henry Allsopp, 1st Baron Hindlip. The catalogue of The Great Exhibition in 1851 advertised: In 1853 the firm opened a depot in London in which year an 18 gallon cask of "Allsopp's Strong (the Old Burton) Ale" cost 45s, compared to 30s for pale ale and 33s for mild ale. "Well into the 19th century, Bass had six different versions of Burton Ale, ranging from 6% to 10.5% in strength. Bass No 1 ... is labelled a barley wine but is in fact the last-remaining example of Bass's Burton Ales." In 1876 Bass obtained the first two