Five hundred years ago, almost all British beers existed as both stale and mild ales. From its earliest use through the 18th Century, the term "mild" referred to an entire class of ales. These beers were much bigger than today's mild (perhaps 20 °P or more) and they were served young and sweet with residual malt sugars. Any beer could be called mild as long as it lacked the sourness of aged beers, such as stale or stock ale.
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Written by Jamil Zainasheff
When it comes time to build a recipe for your next brew, how do you approach the design process? Learn about Denny and Drew’s six philosophies to recipe design so you can hone in on what you may be doing right and what you may be doing wrong in this key process.
The Lacto Lounge
Five hundred years ago, almost all British beers existed as both stale and mild ales. From its earliest use through the 18th Century, the term "mild" referred to an entire class of