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
Burton Ale Staffordshire. Burton Ale was "sold in the country and in London, where it was first sold at the Peacock in Gray's-Inn-lane", and there are several references to it being sold in London in the early 18th century. For example, the Spectator magazine for 20 May 1712 says that a visit to the Vauxhall Gardens might be concluded "with a glass of Burton ale and a slice of hung beef.” A guidebook of 1722 notes that "Burton is the most famous town in England for [ale] … and indeed the best character you give to ale in London, is calling it