Aroma: Low to moderate malt
aroma, and may have some fruitiness. The
malt expression can take on a wide range of character, which can include
caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.
Appearance:
Copper
to dark brown or mahogany color. A few
paler examples (medium amber to light brown) exist. Generally clear, although
is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation,
adjunct use and low gravity.
Flavor: Generally a malty beer,
although may have a very wide range of malt- and yeast-based flavors (e.g.,
malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous,
fruit, licorice, molasses, plum, raisin).
Can finish sweet or dry. Versions with darker malts may have a dry,
roasted finish. Low to
moderate bitterness, enough to provide some balance but not enough to overpower
the malt. Fruity esters moderate
to none. Diacetyl and hop flavor low to
none.
Mouthfeel: Light to medium
body. Generally low to
medium-low carbonation.
Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather
full mouthfeel for the gravity.
Overall
Impression:
A light-flavored, malt-accented beer that is readily suited to drinking in
quantity. Refreshing,
yet flavorful. Some versions may
seem like lower gravity brown porters.
History: May have evolved as one
of the elements of early porters. In
modern terms, the name "mild" refers to the relative lack of hop
bitterness (i.e. less hoppy than a pale ale, and not so strong). Originally, the “mildness” may have referred
to the fact that this beer was young and did not yet have the moderate sourness
that aged batches had. Somewhat rare in
Comments: Most are low-gravity
session beers, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special
occasions. Generally served on cask;
session-strength bottled versions don’t often travel well. A wide range of interpretations are possible.
Ingredients: Pale English base malts
(often fairly dextrinous), crystal and darker malts should comprise the
grist. May use sugar
adjuncts. English hop varieties
would be most suitable, though their character is muted. Characterful English ale
yeast.
Vital Statistics: OG: 1.030 – 1.038
IBUs: 10 – 25 FG: 1.008 – 1.013
SRM: 12 – 25 ABV: 2.8 – 4.5% (most are 3.1 – 3.8%)
Commercial
Examples:
Moorhouse Black Cat, Highgate
Mild, Brain’s Dark, Banks's Mild, Coach House
Gunpowder Strong Mild, Gale’s Festival Mild, Woodforde’s
Norfolk Nog, Goose Island PMD Mild
Aroma: Malty-sweet, often with
a rich, caramel or toffee-like character. Moderately fruity,
often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl.
Appearance: Light to dark brown,
and can be almost black. Nearly opaque,
although should be relatively clear if visible.
Low to moderate off-white to tan head.
Flavor: Deep, caramel-like
malty sweetness on the palate and lasting into the finish. May have a moderate dark
fruit complexity. Low hop
bitterness. Hop flavor is low to
non-existent. Little
or no perceivable roasty or bitter black malt flavor. Moderately sweet finish
with a smooth, malty aftertaste. Low to no diacetyl.
Mouthfeel: Medium body, but
residual sweetness may give a heavier impression. Low to moderately low
carbonation.
Overall
Impression:
A luscious, malt-oriented brown ale, with a caramel,
dark fruit complexity of malt flavor.
May seem somewhat like a smaller version of a sweet stout or a sweet
version of a dark mild.
History: English brown ales are
generally split into sub-styles along geographic lines. Southern English (or “London-style”) brown
ales are darker, sweeter, and lower gravity than their Northern cousins.
Comments: Increasingly rare. Some consider it a bottled version of dark
mild.
Ingredients: English pale ale malt
as a base with a healthy proportion of darker caramel malts and often some
roasted malts. Moderate to high
carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic,
though with low flavor and bitterness almost any type could be used.
Vital Statistics: OG: 1.035 – 1.042
IBUs: 12 – 20 FG: 1.011 – 1.014
SRM: 19 – 35 ABV: 2.8 – 4.2%
Commercial
Examples:
Mann's Brown Ale (bottled, but not available in the
Aroma: Light, sweet malt aroma
with toffee, nutty and/or caramel notes.
A light but appealing fresh hop aroma (
Appearance: Dark amber to
reddish-brown color. Clear. Low to moderate off-white
to light tan head.
Flavor: Gentle to moderate malt
sweetness, with a nutty, lightly caramelly character and a medium-dry to dry
finish. Malt may also have a toasted,
biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop
flavor low to none (
Mouthfeel: Medium-light to medium
body. Medium to
medium-high carbonation.
Overall
Impression:
Drier and more hop-oriented that southern English brown ale, with a nutty
character rather than caramel.
History/Comments: English brown ales are
generally split into sub-styles along geographic lines.
Ingredients: English mild ale or
pale ale malt base with caramel malts. May also have small amounts darker malts
(e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.
Vital Statistics: OG: 1.040 – 1.052
IBUs: 20 – 30 FG: 1.008 – 1.013
SRM: 12 – 22 ABV: 4.2 – 5.4%
Commercial
Examples: