If we want to know the history of beer in this style, we should go back to the British Isles to the period of the formation of the constitutional monarchy. In the 17th century, the term "mild" was used to describe a young, under-aging beer, probably derived from the lighter varieties of English porter and being the opposite of the so-called long-maturing beers common at that time. "Constant". Initially, young beers were mixed with more mature ones, which was a procedure that allowed the breweries to sell their production faster. Over the years, the tastes of English beer drinkers have changed, which directly influenced the growing popularity of fresh beers. Mild Ale, of the Victorian era, differed greatly in power from his twentieth-century successors. The period of World War I and II caused considerable difficulties in supplying breweries, which resulted in the necessity to change the recipes of the beers produced, and thus to “slimmer” the charge. Mild has become a light beer with low bitterness and low alcohol content. In the 1950s, its popularity dropped considerably in favor of bitters and lagers. Currently, Mild Ale can be found in several more regions of Great Britain. Outside of England, it is practically absent.
Mild Ale beer, rarely found outside the native English market, which is why we decided to introduce it to the Polish consumer. Its character is the result of using six malts with rich caramel, biscuit and toffee notes. Hop bitterness, which is only a complement, delicately balances the distinct maltiness.
RECIPE NO.: XLV
Water, barley malts (Maris Otter, Biscuit, Brown, Special B, Crystal 150), wheat malt, hops, yeast.
|Non-returnable bottle||0.5 l|
|Energy:||133 kJ/32 kcal|
|including saturated fats:||<0.0 g|
|including sugars:||0.0 g|
BRONZE - Craft Beers Competition (KPR) 2019