Mild, Pale

A much maligned and misunderstood style of beer which has a history stretching back at least 300 years. Although not resembling today's Milds the drink was very popular in the 18th and 19th centuries, they tended to be between about 5 and 7 % ABV. So popular were they that it was not uncommon for a larger brewer to brew 3 or 4 different Milds - a far cry indeed from the portfolios of today's brewers. But by the late Victorian era Mild was in decline, which developed into severe decline due to various government initiatives during the first world war. By the 1960s the decline looked terminal, but it has hung in there particularly in some geographical areas such as the West Midlands and South Wales. CAMRA has done it's part by mounting several major campaigns to keep it going, nowadays availability is severely limited and when it can be found it is often in disguise with many brewers preferring to use the word Dark instead of Mild. In the current climate where lower alcohol drinks are gaining in popularity perhaps now is the time for a Mild rejuvenation.

The overriding Characteristic of all of today's Mild is the lightness of body, bitterness and alcohol, leading to an easy drinking refreshing beer. The lower alcohol content is appealing to both those wishing to drink less and to those who want to spend less. The subtle flavours are more nuanced than the big and brash flavours of many modern beer interpretations.

To be a Mild CAMRA states the ABV is up to and including 4.0%, above this the beer may be considered a Strong Mild. Pale Milds are occasionally called Light Milds or in some areas of the country Pennine Milds. Beers with a similar flavour profile to Pale Mild are Dark Mild often simply referred to as Mild and 60 /- or Scottish Sixty Shillings. As Pale Mild does not have any roast character it can be confused with Pale Ales or even Bitters, but these have a higher level of hops than Pale Milds.