British Nineteenth-Century Best Bitter

The best thing about brewing a mild is that you get to dial up pretty much all of your favorite malt flavors, in whatever ratio you’d like, in a session-strength beer – and all you need to do is back out the black barley and sub in a bunch of fun character malts. You can still have a touch of roast in there (if you want), but you also get biscuit, toffee, nut, molasses, toast, plum, raisin . . . you get the picture.

Recipe author Horst Dornbusch's more modern recreation of a historical Best Bitter from the 1800s. Already a member? Log In