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@Sifta
When I was at uni in Liverpool in the '80s, the local bitter (Higsons/Tetleys) was so bad that it was the norm to make it palatable by adding brown ale, I used to drink either "brown bitter" (1/2pt bitter, 1/2pt brown ale), or "brown mix" (1/2pt mild, 1/2pt brown ale). Fortunately, there were a few pubs like The Crack that sold imported fancy foreign exported beers such as Boddingtons from Manchester.
Those were the days!