Endangered Species List

And consider that it's the most reviewed "pale mild" on this site... which is saying something.
Imagine if the most reviewed NEIPA on this site wasn't a NEIPA... oh wait...

 

Old Ale or Strong Ale. There's no really distinct line between them.

 

It still tasted pretty bitter to me last time I drank it.

 

White stouts. I mean, why bother? When this "style" gasps its final breath, will anyone notice? Or even care?

 

Well in that case I guess I've just always heard old ale. If that's what a strong ale is as well then count me in, at least in the cooler months

 

Just had a quick look due to your comment... and it didn't take long to spot a bunch more. Any of the beers called "summer ale" but classified here as a mild are in the same boat. There seems to be a lot that should be pale ale/bitter. It's a pretty bad mess.

 

White Stouts to me are just blondes with coffee added... coffee blonde.

 

Pale Stout was a real thing back in the 18th an early 19th centuries. Stout used to just indicate a strong beer and could be any colour.

 

Would what we call an Old (or Strong) Ale be similar to what was then known as a Pale Stout?

 

I looked at the first hundred and there was only one that was definitely a Pale Mild: Tim Taylor's Golden Best. And even that's often sold as Bitter.

 

Something similar. The one brewing record I have for a Pale Stout is a beer of 1079º with about 4 lbs of hops per barrel. Which is quite a lot.

 

Yeah, but the beers @dcotom is talking about aren't concerned with that history at all. They're more or less stunts to attract attention. He's referring to the modern practice of a brewer adding things like cocoa, coffee beans and flaked oats to a golden beer to supposedly mimic the experience of a drinking a strong porter with your eyes closed. It's like the Impossible Burger but pointlessly subbing beer for beer.

 

That sounds more like what we might recognize as a malty DIPA in the states today

 

To be fair I don't think anyone is really trying to.make it a thing and I've always perceived them as something that is probably a fun for brewers to experiment with and should be educational on the capabilities of certain ingredients. Plus some of them have been pretty good. I'd buy the stochasticity project release from stone again in a heartbeat

 

A lesser known porter that fits your bill is Geary's London Porter. Geary's is the first craft brewery in Maine, brewing since the 1980s. When I lived up there I drank this porter every chance I got. Nothing fancy, no gimmicks - just a well-done English Porter according to my taste buds. I'm pretty sure it is still being brewed in Portland ME.

 

I wish every good brewer could have an accepted specialty he knows how to make really well, and has a following (regardless of whether it's in fashion or not). And respected and drank by this brewer's clientele.

 

Might be a long shot from Germany, but if you ever get the chance you should try Dubhe from Uinta Brewing down in Utah. Not many Black IPAs left, but that one is a stellar example of why more should be around!

EDIT:

SEE THE ABOVE. Pretty harsh judgement, gotta try one or two more!

 

I just purchased a Maibock from Attic Brewing in Philly. Have not tried it yet though. I was thrilled to find it because I haven’t see one in forever.