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.
The Wiz makes waves in an answer about well water.
Three professional brewers who also homebrew explain the importance of oxygenating wort and how to get commercial results at home.
The mercury is rising and so is your thirst. If you’d like to make some beer that is as flavorful as it is thrist-quenching, we’ve got six summertime brews to cure the summertime blues — Goose Island Summer Kölsch, Firestone Walker ‘Lil Opal, Harpoon Summer Beer, Brooklyn Summer Ale, Anderson Valley Summer Solstice Cerveza Crema and Magic Hat Hocus Pocus.
Some brewers aren’t done when their beer is in the bottle — their fun is just beginning as it’s time for designing a beer label. Drawn from hundreds of entries, we present the winners of this year’s label contest.