Brown ale breweries, such as Whitbread, introduced a second weaker and cheaper brown ale that was sometimes just a sweetened version of dark Mild. These beers had an original gravity of around 1.037. After World War II, most breweries stopped producing these stronger brown ales, with the exception of some breweries in the northeast of England. The majority had an OG in the range 1.030–1.035, or around 3% ABV, much like Manns Brown Ale today. North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers, and the English influence on American Colonial Ales. English brown
Pale ale beers tend to use a cleaner yeast, and American two row malt, it is particularly the American hops that distinguish an APA from a British or European pale ale. The style is close to the American India pale ale (IPA), and boundaries blur, though IPAs are stronger and more assertively hopped. The style is also close to Amber ale, though these are darker and maltier due to the use of crystal malts. "Bière de Garde", or "keeping beer", is a pale ale traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were usually brewed by farmhouses in the winter