Hops are often used in their manufacture, since this noble herb prevents souring. Honey is sometimes used to fortify the small beer, and this product is called braggot. Stock and mild ales are staples in the cellars of taverns, with mild being the most common of the two. They are very malty, with little bitterness from hops or gruit. Stock ales are aged in the cask, while mild ales are served fresh.
Brown ale is stronger than mild, and often has a nutty and toasted character.
Brown beer is singular in that a surfeit of hops are used in its brewing, making it an exceedingly bitter brew. Strong ale needs fewer herbs in its manufacture, since its vigor keeps souring at bay. They are often sweet or spiced. Any strong ale or beer with exceptional strength or flavor is often called stout 6 . The stronger ales are usually aged throughout the winter, and the tapping of their kegs is cause for springtime celebrations.