5 Tips for Brewing a Mild Ale

Mild ales are a beer style that originated in the United Kingdom as a result of the Industrial Revolution. The scientific and social advances of the time increased the population, meaning there were more thirsty throats in the pubs. Faced with the growing demand for beer, brewers opted for a smart solution that allowed them to sell more without running out of stock.

British breweries began selling beer without maturing it, so that it would finish fermenting in the pubs. Like any real ale, mild ale gets its gentle carbonation from conditioning in the pub cellars. Now, if in the 21st century you want to recreate a traditional mild ale, pay attention to the following tips.

• Mild ale is an English top-fermented beer, so you should use a traditional British yeast strain that will give you that slightly fruity character.
• Mild ale is a beer style that uses very little hops. It’s a beer where the addition of hops is justified only for their preservative power. They should not contribute flavor, aroma, or excessive bitterness. Otherwise, you risk brewing a bitter or a session IPA. Of course, use English hops.
• As for malts, use exclusively British malts as well (pale, crystal, roasted varieties, etc.). Color is not a decisive factor. Mild ales range from the shade of an amber ale to that of a porter, from copper to mahogany. You can allow yourself some freedom here, always bearing in mind that the profile should be caramelly without becoming coffee-like. Otherwise, you might end up with a session stout. Also keep in mind that these are light-bodied beers. They’re light in every sense.
• As for alcohol content, mild ale is a session beer. That is, beers with a low alcohol volume of between 3% and 4%.
• When it comes to packaging, remember that this is a beer that should be drunk “young”. Don’t try to age it more than necessary, and certainly don’t cellar it. It should be consumed relatively quickly. That doesn’t mean you should drink it “green,” but you shouldn’t forget about it either.

Now that you know the guidelines for brewing one of the oldest styles in the UK, it’s your turn. If you’re still unsure how to approach the recipe, think of a mild ale as a softer, lighter and less alcoholic brown ale. Easier now? Time to get brewing!