A beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of carbon dioxide.

A beer drunk in 18th century London made up of three types of beer, commonly pale ale, mild (fresh brown beer), and stale (matured brown beer). 

An English term from when it was the woman's responsibility to make sure the men of her house were well-supplied with beer.

A rudimentary sign used in medieval England to indicate that a household had freshly-brewed ale. If the household made wine as well, the pole had a bush of evergreens attached to it as well.