lightly hopped ale Mainly found on draught in some regions of England and Wales Can be quite full-bodied despite its low strength (typically 3.0 – 3.5%) Has a sustaining fruity sweetness Mostly dark ruby brown, but can be light coloured as well Blue-collar image……industrial workers’ beer, brewed for drinking in quantity A comforting, refreshing pint after a hard day’s manual labour – a malty meal in a glass
ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression. Discuss other attributes from the guidelines.
Pale Mild Light Ale Category? Lightly hopped. Clean, dry and refreshing. No flavour components prominent. OG 30-35 (3.0 to 3.5% ABV) Straw to amber. Light head.
Dark Mild London Brown Ale Category? Malty bouquet backed by caramel. Sweet on the palate, giving a smooth blend of malt and caramel with low hop flavour. OG 35-40 (3.3 to 4.0% ABV) Light to dark brown. Good close-knit head.
amber in colour A variety of styles from warming roasty ales to light refreshing lunchtime thirst quenchers Malty and possibly sweet tones dominate the flavour profile May be a light hop flavour or aroma Pale milds tend to have a lighter, more fruity aroma with gentle hoppiness. Dark milds may have a light roast malt or caramel character in aroma and taste. Some similarities with Scottish cask beers
Marris Otter 6 <75% Mild Malt 7 Crystal Malt 50-350 <15% Dark Malt Chocolate Malt 1000 Black Malt 1300 <5% Roasted Barley 1200 Brown Malt 150 <10% Adjuncts <15% A word on the delicate profile
Fuggles, Challenger, WGV, Brambling Cross, Northern Brewer Types Bittering Predominantly for bittering for this style Late additions To a limited degree. Sparing use will not impart much to overall IBUs (<10%) Dry Hopping Very rare. Has been used to help clarify in the cask.
king 1st gyle, strength, storage, old/stock/stale 2nd gyle, strength, keeping quality, mixing 3rd gyle +, strength, quick consumption, small/table/family MILD STOCK emergence of pale ales, 3 - threads entire butt thermometer hydrometer 1800 roasting drum Technological advances OLD Classification by age, and by methods of brewing and conditioning. Brewer has tools and materials available to enable much greater design NEW Classification by colour, flavour, and other qualitative attributes. beer used for Porter and Stout ale for brown mild products + new paler beers development of common terms mild and ale often used interchangeably, with ale predominating mild used to differentiate between mild ale and pale ale Pale, Mild, Porter and Stout Ale, Porter and Stout 1866 1.070 high 1880 1.057 high 1918 1.040 75% 1907 1.048 high 1889 1.055 high 1940 1.045 50% 1960 1.038 25% 1980 1.034 11% today 1.034 ?% 1997 1.034 4% year O.G. mkt share
19th century, and early part of 20th century Became a victim of change in tastes change in fashion/image weakening of the strength taxation and availability of ingredients change in workers conditions change in name
determined effort to promote mild ale CAMRA exists to preserve choice since several milds are under threat of extinction, this has become a vital national campaign Robinsons story Mixed reception
50 60 70 South West Wessex & Channel Islands South East Greater London Wales Central Southern East Anglia East Midlands West Midlands Yorkshire West Pennines Merseyside & Cheshire Greater Manchester North East Scotland