In1893, William Mann transferred his brewing business to Marston’s, giving them the recipe to Mann’s Brown Ale. This traditional brown ale is a long-standing favorite of British beer drinkers, and is still enjoyed today.

The Exchange Brewery was closed in 1993, and Whitbread relocated production to their Castle Eden, Co Durham and Samlesbury, Lancashire plants.ABV) and lower calories per serving (around 150-200) may be the best option. However, for those who have no restrictions on calorie or alcohol intake, then a full-bodied stout may be the healthiest option.

Cross-examined, witness said he did not know of any milk stout except Highbury milk stout. To him the name "milk chocolate" given to a certain kind of chocolate conveyed the idea that it was asuperios kind of chocolate. He had had no inducement to circulate the pamphlet at the Club. There is also an export version of the beer. It is 4.2% abv and has a higher level of bitterness. I once tasted this beer when it was brewed for Whitbread by Eldridge Pope. At present it is only available in Japan but I think, like some versions of Export Guinness, we should be allowed to drink it, too. In 1971 CAMRA formed as a pressure group against keg beers such as Double Diamond, Watney’s Red Barrel etc. and the market for keg began to slowly decline in favour of cask ales.The answer to determining the healthiest stout depends on the person’s individual health goals. If someone is looking to consume alcohol in moderation as part of a weight loss plan, then a stout with low alcohol content (under 4. Dual Diamond first appeared in 2015 as a one off brew to mark the publication of “Ind Coope & Samuel Allsopp Breweries: The History of the Hand.” This was produced by Old Cottage Brewery. The first use of lactose in brewing was thought to have occurred in London, during the 1880s, when one brewer had a surplus of it. The brewer was George Nonn Kramer and he started putting lactose into his stout beers. Marston’s brews Mann’s Brown Ale in a U. K. style, with a 4.4% ABV, deep mahogany color, and a delicious malty flavor. Mann’s Brown Ale is brewed with four different malts, including English Maris Otter, English Crystal, and English Chocolate, and is hopped with East Kent Golding hops. It has a smooth, full-bodied taste and a sweet malty flavor with subtle hops. It is often described as having a slightly musty taste, as well as a hint of roasted coffee. Many people enjoy its sweet, creamy texture and velvety finish.