Endangered Species List

Or it could also be that they are actually good beers. I never really enjoyed the mix of hops, bitterness and caramel/darker malts all that much and about halfway through my palate is over it. But I do enjoy hops and the brighter beers and without the high bitterness my palate can hone in on the other flavors. Obviously this is all subjective and that's the fun of our hobby but I never understood how enjoying the high IBUs [bitterness] somehow makes you more of a real beer drinker than those that don't.

 

It is indeed a matter of personal taste but the 'original' IPAs of circa 1800 where not low in bitterness so there is that.

Enjoy drinking the beers you prefer.

Cheers!

 

Are you sure about that? I'm assuming by the time that they reached their destination they were on the maltier side

 

LOL!

Cheers!

 

I'm going to assume that you're being tongue in cheek, but point out anyway for those following along that those beers would have been highly attenuated by the brett, or bone dry, and come across as bitter as a MFer.

 

I remember this being one if my favorites on cask while working in the UK. Though, like you, it has been a very long time since I had it last.

 

Check these out..both excellent.
Fullers 1845
https://www.beeradvocate.com/beer/profile/71/560/

Sam Smith Stingo
https://www.beeradvocate.com/beer/profile/113/46749/

 

I’ll have to disagree with that. While I agree it is/was a finicky style because for me it has to have a nearly perfect balance of hops and dark roasted malts, when done well it’s fantastic. I just had Fat Heads’ Midnight Moonlight World Beer Cup entry recently due to the cancellation. It was like a mix of Head Hunter and Edmund Fitzgerald. I recall a handful of others made that way over the last 4-5 years, but a lot of them were basically IPAs in disguise.

 

ESB.

 

Quite a well known beer. At least in the UK.

 

No, still bitter. They were insanely heavily hopped and very highly attenuated. I collaborated with Goose Island on a 19th-century style of IPA (called Brewery Yard). Even after a year in wood it was still intensely bitter.
https://www.beeradvocate.com/beer/profile/1146/254489/

 

The place in Durham does a dark English Mild, it’s a great beer but on tap only. Don’t know I’ve ever seen a pale Mild though, sounds like you’d have to hook up with an overseas trade, that’s a pricy tick, but tickers gotta tick.

 

Try Mayflower.

 

The "most popular" pale mild on BeerAdvocate is a beer from Scotland. The thing is, it's misclassified here. It's not a pale mild, it's a golden ale (according to the brewer's current info). There's no English golden ale style on BA (despite the fact that in name they probably outnumber pale milds by an incredible margin), so someone decided on classifying it as a pale mild although pale ale would probably be a much better choice.

I've seen beers categorized on BA as "pale" milds although they were near black. People entering these beers here don't appear to be familiar enough with them... and the amount of beers is so small that every misstep becomes a huge bump in the road rather than an insignificant data point.

What's funny for me is how some style tickers are only concerned with how things look within BeerAdvocate as opposed to the real world (not aiming this at you @StoutSnob40 ). They might get this particular Scottish beer, and consider it a pale mild "tick"... uninterested that it isn't a pale mild... and uninterested that they actually just got a tick of a style not listed on BA.

 

I am always happy to see this sort of post pop up because it gives me yet another opportunity to scream CASCADIAN! Please folks (as in brewery type folks) instead of releasing 5 variations of the same f#$%ing NEIPA every week, mix in a Cascadian!

 

I’ve got a few Haze bombs in the reefer for this weekend, but for me they’re hit or miss. I bought 3 each of M43 and Boss Tweed, I absolutely love the smell of these beers. But I would prefer them in 12 oz cans, I find as it warms those last few ozs get tough. The flavor profile kinda reminds me of pineapple juice, and perhaps a bit acidic and it starts getting a bit sweet. I like one every now and then though and thought this weekend would be perfect, and again a 12 oz can or sharing a can would be ideal. Some have more bitter than others, depending on the beer I can take or leave the wheat and oats, some are a bit viscous. For my palate nothing beats Heady or Abrasive when it was still really good, or nice Lawson’s Chinookered.

 

I wonder what that says about my palate, as I found it to be very sweet (see most recent review). Perhaps a year mellowing in the bottle helped.

That said I appreciate bitter over sweet, be it beer or condiments.

 

Me too. I love fresh grapefruit out of all the fruits, then tart blackberries. For NEIPS I find I have to drink them super chilly I don’t like the sweetish aspects as it warms. I’m up for a Boss Tweed this afternoon.

 

I drank a ton of Ossian on cask back when I worked in Aberdeen. Never thought of it as a Mild, no pub that had it on ever considered it a mild either, it was like you said, a golden ale.