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
Pale ale in London, Yorkshire and Burton upon Trent, picking up information about robust pale ales, which he applied when he made his American version, using just malt rather than the malt and sugar combination common in brewing at that time, and making prominent use of the American hop, Cascade. The beer was popular, and became a regular in 1983. Other pioneers of a hoppy American pale ale are Jack McAuliffe of the New Albion Brewing Company and Bert Grant of Yakima Brewing. American pale ales are generally around 5% abv, with significant quantities of American hops, typically Cascade. Although American brewed