Just The Tip Of The Cap English Mild

Tab: 

There are 11 different grains and sugar in this beer, giving it the complexity and similarity to a barleywine grain bill, but it only clocks in at 3.3% ABV. Very faint nuances of dark fruit, caramel, toffee, chocolate and coffee, with just enough earthy English hops for balance. Get the flavor and drink more than one.

Tap Date 4/1 OG 1.033 IBU 14 ABV 3.3%

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, toffee, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma, earthy or floral if present. 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 or 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, fruit, licorice, plum, raisin). Can finish sweet to 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 dark, low-gravity, malt-focused English session ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression.

Comments: Most are low-gravity session beers around 3.2%, 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.

History: Historically, ‘mild’ was simply an unaged beer, and could be used as an adjective to distinguish between aged or more highly hopped keeping beers. Modern milds trace their roots to the weaker English X ales of the 1800s, although dark milds did not appear until the 20th century. In current usage, the term implies a lower-strength beer with less hop bitterness than bitters. The guidelines describe the modern English version. The term ‘mild’ is currently somewhat out of favor with consumers, and many breweries no longer use it. Increasingly rare.

Style Comparison: Some versions may seem like lower-gravity English porters. Characteristic Ingredients: Pale English base malts (often fairly dextrinous), crystal malt, dark malts or dark sugar adjuncts, may also include adjuncts such as flaked maize, and may be colored with brewer’s caramel. Characterful English ale yeast. Any type of hops, since their character is muted and rarely is noticeable.

Vital Statistics:
OG: 1.030 – 1.038
IBUs: 10 – 25
FG: 1.008 – 1.013
SRM: 12 – 25
ABV: 3.0 – 3.8%

Commercial Examples: Moorhouse’s Black Cat, Cain's Dark Mild, Theakston Traditional Mild, Highgate Mild, Brain’s Dark, Banks's Dark Mild