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
Cask ale great stronghold of natural beer was about to be wiped out. In 1971 the Campaign for Real Ale (CAMRA) was founded in Britain to save what they came to term "real ale". The campaign was extremely successful and real ale is now almost universally available and sought after in British pubs. Many smaller breweries were founded or revived to meet this demand, competing successfully with large conglomerates which had promoted the move towards keg products. Real ale is the name coined by the Campaign for Real Ale (CAMRA) in 1973 for a type of beer defined as "beer brewed from