English Mild..

Hopefully it gets wider distribution some day; NYers can't even get it at this point. As to Pittsburgh and West PA, I'm afraid I don't know. If you have a contact there who can bring you some, maybe pose the question on the Mid-Atlantic board, or just contact the brewery.

 

When you tell with passion and excitement for this, sometimes we lose our professionalism and cool. We have to be looking from the outside and at the very least of us who continue to be in or pursue the beer industry, have to open learning and such. Not only for our careers but for our own personal love of beer. I feel almost the same situation when dealing with my love of Italian craft. Though young there is so much possibilities. Now is the time to learn as much and see where it goes. Naturally, when dealing with Italian craft, you deal with the reality that Italy has a young history in regards to beer, and there is much pressure to produce it on the level, as say Belgium.

I like the way that you have suggested in learning. For your reason of pursuing the Cicerone, and for your personal knowledge, we need to learn from multiple and, if possible, accurate sources. It is hard not to chime in, in reference to this, shall we say, big event with this book OBC. Let us learn is all we can do for now! And of course enjoy beer at its finest!

 

I will also chime in on the love for Yard's Brawler. Does anyone know of any more widely available beers that are similar to Yard's Brawler?

 

The Oxford Companion was supposed to be a definitive and authoritative work.In such an enterprise there is no room for shoddy and unresearched material.Garrett must shoulder some responsiblity by giving work to contributors who clearly had no real knowledge of the topic.The problem with it all is that one inaccurate article places a question mark over the entire work and devalues the excellent material found elsewhere in the Companion.

 

It also provides an authoritative source for inaccurate or mythical information.

 

Another suggestion if I may. In addition to dealing with multiple sources when seeking to learn more about beer (or anything), I've found it helpful to keep in mind that all expert sources may make errors or have flaws. (One can not know everything, life is too short.) So as a learner I try to keep my personal focus on finding and taking away from any source what may be accurate or of value rather than spend all of my time only looking for what is or may be wrong in what someone else says.

It's kind of like the difference between the word "critique" and the word "criticism." A criticism ignores the strengths and focuses only on what is seen as negative or a weakness. A critique focuses on identifying both the strengths and the weaknesses so that one can learn from the strengths and avoid the weaknesses. Its hard to do all the time, everytime, but I find that reminding myself that I am looking for strengths and things to take away can help as I navigate my amateur way through learning more about brewing, beer and the history of beer (or anything else for that matter).

 

I do not think I could say this any better! Exactly where my thoughts lye.

 

It was an awesome experience because at the time I was doing a paper on beer's role in the Industrial Revolution and Ron's presentation was right in line with my research. We had a nice conversation afterwards even though he was a little more than buzzed haha.

 

Just like many textbooks. :-)

 

When I took the Certified exam, I had an essay question on ESB as a style. I knew what they expected but I answered based on what I read in Amber Gold and Black. Talking with the exam director some time later, she said my essay was one of the most impressive that she had ever seen, so I think there is hope for the details of their material to be worked out in time. The whole program is still so new and they are still figuring things out. Yes, there are some problems, but they are already doing so much to further the quality of beer service.

 

Spot on. Just taught a class on English brewing history and everything said here I found to be accurate.

 

Buzzed - that doesn't sound like me. Guttered of bladdered, maybe.

 

Does Young's still make Dirty Dick's?

 

well yes, but that's also what 2nd and 3rd editions are for... i recognize that the "oxford" name carries a lot of weight in the english-speaking world, but if we all took things as "definitive" and "authoritative" in the strictest definitions of those words, it's no different from religious dogma.

 

Three Floyd's Pride and Joy is an excellent mild in my humble opinion made in Indiana.

 

Cheers, Ron

 

I gave BC a 4.49.
On the first page of the hads/reviews, we travel all the way back to 2013! An ignored beer or has distro shrunk?

 

I don't see this beer any more. Maybe it's still coming in, but I find that many UK imports tend to be here one day... gone the next.

 

I have had 4 Dark Milds. 2 from the UK, 2 from the US. None displeased me:

Black Cat, Cains, Snake River AK Session, and Listermann Wild Mild which sadly, is not brewed anymore.

Pale Milds, 3: Moab Dead Horse, which was a stinker imho, Ossian, which was brilliant, and Blonde from Lancaster that, I don't know, is it really a Pale Mild?