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
Burton Ale have recreated “the stronger, darker styles of the past, and the listing sections of successive Good Beer Guides are packed with stouts, porters, barley wines and old ales.” In recent years craft brewers in the US, UK and elsewhere have brewed Burton Ales, described as such, based on old recipes. Historic Burton Ale recipes are also available for homebrewing. "Ballantine Burton was one of Fritz Maytag's inspirations in the creation of his Old Foghorn Barley Wine at the Anchor brewery, in San Francisco" and the Pabst Brewing Company recreated Ballantine Burton Ale in 2015. To mark its 25th anniversary, BOSS