I remember the moment I caught it. I had just emptied the contents of a packet of dried yeast into the fermenter and was sealing the lid firmly around the white, five-gallon
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English mild has been around for hundreds of years, yet it can still be a difficult style to put a finger on. That may be due to no single characteristic jumping out of the glass or the fact it has undergone numerous iterations throughout history. An Englishman explains why those beyond the U.K. should be taking a closer look at the humble mild. Plus: Four mild clone recipes from the U.K.
