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
Old ale Belgian brewing, for instance Oud bruin and Rodenbach Grand Cru, although there is one surviving British example, Gales Prize Old Ale. A number of breweries, particularly in Sussex, produce a weaker style of old ale with some resemblance to a mild ale. Examples include King and Barnes (later W. J King) (4.5% ABV) and Harveys (4.3% ABV) These are typically consumed on draught dispense. Examples of old ales include: Old ale Old ale is a term commonly applied to dark, malty beers in England, generally above 5% ABV, also to dark ales of any strength in Australia. Sometimes associated with