steveh
12-09-2003, 01:28 PM
MJ on Milds
"Many milds are dark brown, but, again, not all -- some have the same pale amber color as big brother bitter. Mild refers to flavor and indicates an ale accented towards lightly nutty maltiness rather than hoppy dryness or bitterness. The seasoning of hops will be with a gentle hand, and with varieties that are aromatic and flowery rather than bittering. As in bitter, there will also be a light fruitiness, imparted by the use of ale yeasts.
"The barley malts that impart the dominant character to a mild have often been gently stewed to a crystal consistency or lightly roasted to what brewers call a chocolate or black style. The original idea was that these beers would be satisfying without being drying on the palate.
"They were brewed not for abstemiousness, but to be consumed in quantity, especially as a restorative at harvest times." Michael Jackson
Along the lines of Richard's description, with a little more info to mull over.
The question I have is, if the desription (becoming title) "Mild" had nothing at all to do with a low alcohol, session style beer - why do the majority of definitions referring to Mild refer to such target results as, "...brewed to be consumed in quantity..." or "session" beer? Is this a result of the evolution of the style over the years?
S.
"Many milds are dark brown, but, again, not all -- some have the same pale amber color as big brother bitter. Mild refers to flavor and indicates an ale accented towards lightly nutty maltiness rather than hoppy dryness or bitterness. The seasoning of hops will be with a gentle hand, and with varieties that are aromatic and flowery rather than bittering. As in bitter, there will also be a light fruitiness, imparted by the use of ale yeasts.
"The barley malts that impart the dominant character to a mild have often been gently stewed to a crystal consistency or lightly roasted to what brewers call a chocolate or black style. The original idea was that these beers would be satisfying without being drying on the palate.
"They were brewed not for abstemiousness, but to be consumed in quantity, especially as a restorative at harvest times." Michael Jackson
Along the lines of Richard's description, with a little more info to mull over.
The question I have is, if the desription (becoming title) "Mild" had nothing at all to do with a low alcohol, session style beer - why do the majority of definitions referring to Mild refer to such target results as, "...brewed to be consumed in quantity..." or "session" beer? Is this a result of the evolution of the style over the years?
S.