Saturday, March 14, 2015

May is Mild America, too!

May has been Mild Month in the UK for years now, thanks to enthusiastic support from CAMRA, the vaunted consumer group Campaign for Real Ale. This beautiful session-type ale is celebrated in May, brewers make special milds, regular milds, and of course, cask milds, and folks drink them up.

Now beer blogger Alistair Reese has created American Mild Month, and asked if I would help spread the word. Let's see...unsung delicious beer style; tasty and 'more-ish' at low alcohol levels; classic session beer; and the month after Session Beer Day? Of course!

Here's the scoop, direct from the new website.

The project is called American Mild Month because we want to encourage brewers and drinkers in the US to brew and drink mild ale, but it could also be read as a project to create a new beer style, the 'American Mild'.

It seems almost oxymoronic in this day of ever more extreme beers to advocate for a style as restrained as mild, but here goes anyway, what would an American Mild look like...?
Let's start with color. The SRM numbers for English milds range from 6 to 34, which is basically the entire spectrum of beer. The majority of milds though fall in the dark category, starting at 17 SRM, which is a deep orange to amber color. An American mild then would be deep amber, with red in the mix as well, veering up to brown at the upper limit.
Alcoholic restraint is a hallmark of the modern mild ale, and we believe that an American mild should follow that tradition, topping out at 4.5% abv. We imagine most American milds would fall between 3.5% and 4.5% abv.
Everyone knows that many modern American beers are very hop centric while mild ales tend to be very restrained when it comes to both IBUs and hop perception, remember the official description from GABF...

Hop aroma is very low...Hop flavor is very low. Hop bitterness is very low to low
Clearly then the American Mild is not a hop bomb, but neither need it be a hop free zone. 'Low' is not the same as 'none', it is all about restraint, and with the wide variety of American hops available the range of hop flavors is actually quite broad, whether its the spiciness of Cluster, the grapefruit of Amarillo, or the tropical fruit of El Dorado, there is room here for differentiation, and dry hopping is ok too. Remember though, before going crazy with the hops, an American Mild is not a Session IPA, or a Session Cascadian Dark Ale, it's still a mild. Traditional English milds top out at 25 IBUs, but for an American Mild we would suggest an upper limit of 30 IBUs.
One major departure from the English mild style in a theoretical American mild is the yeast. The classic American yeast strain used by many an American craft brewery is known for being very clean, allowing the other ingredients to shine through without contributing the fruity flavors of the British yeasts.
So there we go, a restrained, darkish ale, with gentle hopping and a clean finish so that the malt and what hops are present, shine through.
At the end of the day drinkability is the key feature of an American Mild.

There you have it. When do we celebrate it? May. How do we celebrate it? Brew and drink mild ales! Where do you find them? There's a list of participating Maryland, DC, and Virginia breweries at the American Mild Month website (that's where the founders are based). Also try ratebeer, BeerAdvocate (dark and pale!), and, well, tell your local brewer to make one, dammit! 
Actually, that should be repeated:

Tell your local brewer to make one! 

Get news on American Mild Month at their Twitter feed and Facebook page. And if your local brewer does make a mild, post it there! Or here! And drink Mild!

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