Dark Milds and Browns

Dark Mild

Dark, as well as Pale, Milds are called Session Ales due to their low alcoholic content – they can be enjoyed during a full session in a British pub. This doesn’t mean they are wimpy beers; in fact they are more popular now in Britain than they have been at any time since war rationing ended in the early 1950s. They are most popular in the west and southwest of England.

The style originated as a weaker and cheaper version of the porters of the mid 1800s. It became popular during the heat of summer among those doing the sweatiest jobs. Less alcohol (and less £) meant it could be enjoyed in larger quantity.

Generally, Caramel or Roasted malt is used to give these beers and Brown Ales their color and taste although some brewers achieve this (or augment it) by letting the wort have a long boil time to caramelize the malt in the kettle.

Hopping rates are generally low so as not to overwhelm the malt character.

Native Territory: Southern England.

Color (SRM): Deep copper to b

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