Brown ale ales range from beers such as Manns Original Brown Ale, which is quite sweet and low in alcohol, to northeastern brown ale such as Newcastle Brown Ale, Double Maxim and Samuel Smith's Nut Brown Ale. North American examples include Sam Adams Brown Ale and Brooklyn Brown Ale. They range from deep amber to brown in colour. Caramel and chocolate flavours are evident. Brown ales from northeastern England tend to be strong and malty, often nutty, while those from southern England are usually darker, sweeter and lower in alcohol. North American brown ales are usually drier than their English counterparts, with
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