Tag: Mild Ale

  
In Remembrance: Best Mild History by the Glass by

In remembrance of Best Mild, a beer popular in 1950s England that was usually a somewhat stronger and darker version of a brewery’s Ordinary Mild.

Breaking Bread with Seto Õlu: Uncovering a Forgotten Kingdom’s Brewing Tradition Feature by

Hidden in Eastern Europe and forgotten for centuries, the fruity, slightly sweet, and full-bodied õlu, or beer, made by the Seto people is reminiscent of British Mild Ale, Kvass, a beverage made from fermented bread, and even root beer.

The Surprising History of the Session IPA History by the Glass by

Scottish and English brewing records from over a century ago reveal a surprising number of low-ABV hoppy beers that look a lot like today’s trendy Session IPAs.

60 Shilling Ale History by the Glass by

Untangling the origins of Scottish 60 Shilling Ale and the now virtually extinct style’s transformation over time.

Dark Mild History by the Glass by

The history of Mild stretches back several hundred years, but why and when a dark version emerged has long been a mystery for beer historians.

The Death of an Interestingly Potable Ale BYOB by

The beer consuming public wants us to turn everything into an IPA. I love a good IPA, but we’ve hit a point where if a beer isn’t an IPA, regular folks just don’t buy it.

The Ales of Carlsberg History by the Glass by

Carlsberg’s Carl Jacobsen had clearly been impressed by what he’d seen on his travels and brought back an enthusiasm for British ales. So much enthusiasm that he started brewing ales alongside the lagers you would expect.

Alphabet Soup History by the Glass by

I’m sure you’ve all heard of IPA, but what about KK, SS and AK? British brewers once loved to string together beer names from a few letters. But what on earth do they all mean?

Clarity in 1920s London History by the Glass by

Whitbread created one of the most useful documents for anyone interested in the history of British beer: their Gravity Book. In it, they documented thousands of samples of competitors’ beers, from the early 1920s to the late 1960s.

American Ale Brewing in the 1890s History by the Glass by

While America’s ales had their roots in Britain, they slowly began to adapt and change in their new home. By the 1890s, there were significant differences in the way British and American ale breweries operated and the equipment they used.

Tetley’s Mild History by the Glass by

In a way, Tetley’s Mild tells the story of British beer. Constantly changing, and not just the gravity, but also the flavor and even the color.

Home Brewed History by the Glass by

One of the oddities of 20th-century British brewing was that bottled beer was rarely called Mild; it was usually called Brown Ale or something vague, like Family Ale. Or Home Brewed.

Imperial Mild History by the Glass by

What’s slightly surprising to see in old British newspapers is that the strongest Mild is called “Imperial.” Especially as I’ve been calling XXXX Ale “Imperial Mild” for a while now. I thought I was just making it up. Once again, history has proved that there’s almost nothing genuinely new.

A Short History of Mild Feature by

You might be surprised at some of the multitude of forms Mild Ale has taken. Many were about as dissimilar from the modern version as you can imagine. But let’s get one thing straight first: The name Mild has nothing to do with low gravity or low hopping rates.

Mild Ale: Anything But Lifeless Style Profile by

Mild needs an aggressive public relations campaign, an image consultant, maybe even a personal trainer. Otherwise, one of the world’s most misunderstood beer styles will never shed its reputation for mediocrity.

Conferring Over a Homebrew BYOB by

Each June, in a different city, the folks at the American Homebrewers Association mix up this magical brew to put on the National Homebrewers Conference, the greatest floating homebrew party around.

Milds are Wild: Bigger Beers Don’t Have All the Fun BYOB by

Smooth, deceptively rich, yet easy to put back in large quantities even in the summer. Mild’s great advantage to those in need is a speedy turnaround from kettle to keg.