11A - English Mild Ale

English Mild Ale is probably one of the oldest beer styles in England. It was popular as nourishment and sustenance for the laboring classes in the English Midlands, especially near Birmingham and Manchester.

Most likely English Mild Ales were made then sold fresh. This lack of aging was possibly one key factor which distinguished it from the other pub offerings of its time. The lack of aging also meant that the beer was probably sweeter (milder) tasting with less acid from souring. These beers were brewed to a darker color and with less hops than the "old ales".

Today, English Mild Ale is in decline for several reasons. One is its "working-class" image. Another is the huge rise in popularity of pale ales and lagers. Lastly was the decline in heavy industry in the North and Midlands of Britain where English Mild Ale was most popular.

When Mild Ale was in its heyday, it's gravity ranged from 1.055 to 1.080. Since the start of the 20th century, and especially after the two World Wars, the average gravity of these beers have dropped dramatically to around 1.030 to 1.036. Today the term "Mild" more often refers to its lack of hop character compared to the more popular bitter. With the rise of "real ale" drinkers and CAMRA, came a rise in the popularity of cask conditioned English Mild Ale and there are possibly 60 or more examples to be found. In the United States, brewpubs and microbreweries never really got on the Mild bandwagon and you will have to look a little harder to find a good example. Most English Mild Ales are dark but you will find pale versions as well. The paler versions focus on the biscuity and toasty character of the English malts where the darker versions focus more on the caramel, chocolate, coffee and other dark fruit flavors.

There are several important factors to keep in mind when trying to brew this beer at home. Since the beer is low in alcohol and gravity, it can seem thin. Make sure you use a good English base malt and a fairly high percentage of specialty malts that will provide the malt character, some dextrins, and residual sugars that make the beer seem bigger than it really is. This beer is not highly hopped so one bittering addition is plenty, and use a good English hop such as Kent Goldings. The yeast should provide the English character to the beer but shouldn't attenuate fully which will help with the mouthfeel and body. Serving this beer at cellar temperature helps bring out more of the English yeast and malt character of this beer.

• Aroma: Milds should have a low to moderate malt aroma, and may have some fruitiness from the English yeast. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted notes. Little to no hop aroma should be present and very low to no diacetyl.
• Appearance: The beer is copper to dark brown or mahogany in color, but there are a few paler examples (medium amber to light brown). Generally clear, Milds are traditionally unfiltered. English Mild Ales typically have a low to moderate off-white to tan head and retention may be poor due to low carbonation, adjunct use and low gravity.
• Flavor: Milds are generally malty beers, although there is a very wide range of malt and yeast-derived flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). It can finish sweet or dry depending on the brewer. Versions with darker malts may have a dry, roasted finish. Mild ales always exhibit low to moderate bitterness, only enough to provide some balance but not enough to overpower the malt. Fruity esters are moderate to none. Diacetyl and hop flavor are low to none.
• Mouthfeel: These beers will have a light to medium body with low to medium-low carbonation. Versions using lots of roasted malts may have a light astringency. Sweeter versions may seem to be bigger beers than the gravity would suggest.
• Overall Impression: English Milds are light-flavored, malt-accented beers that are readily suited to drinking in quantity (ie. session beers). They are refreshing, yet flavorful. Some versions may even seem like lower gravity brown porters.
• Comments: Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible.
• Ingredients: Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.
• Vital Statistics: OG: 1.030 – 1.038 FG: 1.008 – 1.013 IBUs: 10 – 25 SRM: 12 – 25 ABV: 2.8 – 4.5%.
• Commercial Examples: Moorhouse Black Cat, Gale’s Festival Mild, Theakston Traditional Mild, Highgate Mild, Sainsbury Mild, Brain’s Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Woodforde’s Mardler’s Mild, Greene King XX Mild, Motor City Brewing Ghettoblaster.

References: Information for this page was adapted from the 2008 BJCP Style Guidelines, Brewing Classic Styles, 80 Winning Recipes Anyone Can Brew, by Jamil Zainasheff and John J. Palmer, and the book Designing Great Beers by Ray Daniels.

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