The first modern Brown Ale, brewed by Manns of London, appeared just before 1900. Only after World War I did the style really take off. In the 1920s, most other London brewers introduced their own. Read the full article: Double Brown Ale
Of course U.K. brewing pretty much started with Brown ale. Recently drank a recreation based on a genuine Georgian recipe, the brown malt producing a low level of sugars compared to modern grains making an ale that was slightly sour with vinegary notes & not what I that a bawdy British boozer would be serving in seventeen hundred and odd
Considering the fact that there wasn't much refrigeration in the 1700's and that most beers were kept in oak casks, which in the uncontrolled conditions probably presented wild Brettanomyces yeast, my guess would be that a lot of beers back then were probably "spoiled" with wild/sour/vinegary flavors from the wild yeasts in the oak casks that the beers were stored and aged in.
When you apply historian & brewing logic absolutely, and this was cask conditioned in a wooden barrel made with heritage ingredients. It’s just the romantic notions of the famed indulgence of George the Prince regent conjuring up a vision of something like blancmange & visions of Dickensian poverty & necessity I imagined something porridge like. But it was definitely liquid though quite full bodied.
Problematic is that there is not a Imperial Brown or Double Brown style on here as adding & reviewing Torrside's Monsters King Bugbear Their US Bugbear US brown given the Monsters ramp up & amplify taking it to a meaty 9% https://www.beeradvocate.com/beer/profile/42842/397560/
Bell's made a Double Brown but it looks to be retired and no, I never tried it but I wished I did. Me and Browns are good mates.
