include oatmeal stout, oyster stout, the sweet milk stout, and the very strong imperial stout, all of which are generally available in bottles only. These speciality beers have a tiny proportion of the market, but are of interest to connoisseurs worldwide. London porter differs from stout in having generally lower gravity and lighter body, closer to bitter. Porter as distinct from stout virtually disappeared during the mid-20th century, but has had a modest revival since the 1980s (e.g. Dark Star Original, Fuller's London Porter). Archaic styles Mum, a strong wheat beer with herbal flavouring. Small beer was a low-strength beer that was consumed throughout the day by all ages. A later survival of small beer were the low-gravity light ale and boys bitter. Stingo or spingo was strong or old ale. The name may come from the sharp, or "stinging" flavour of a well-matured beer. The Blue Anchor Inn, Helston calls its beers "spingo". The term "stingo" has associations with Yorkshire. Three threads and Entire. A much repeated story has it that 18th century London drinkers liked to blend aged (up to 18 months) and fresh beers into a mixture known as three threads, and that a certain Ralph Harwood came up with an "entire" beer that reproduced the taste of the mixture in a single brew, and that this "Entire" was the ancestor of porter and stout. However, modern beer scholars tend to doubt the veracity of the story. Nevertheless, a few latter-day Entires are produced (e.g. Old Swan Brewery and Hop Back Brewery). West Country White Beer, a spontaneously fermented wheat beer. Wobble was historically a low-strength ale that was provided on site to workers in particularly heavy and thirst-inducing occupations, such as foundries. However, modern-day beers called Wobble tend to be strong. Lager Lager is the term generally used in England for bottom-fermented beer. Despite the traditional English beer being ale, more than half of the current English market is now lager in the Pilsener and Export styles. These lighter coloured, bottom fermented beers first started gaining real popularity in England in the later part of the 20th century. Carling, from both British and Canadian origin owned by the American/Canadian brewing giant Molson Coors Brewing Company, is the best-selling beer in Britain and is mainly brewed in Burton upon Trent. Meanwhile, the largest brewery in the UK today, Scottish & Newcastle, which has three main breweries at