Dangerous Man Brewing Company is happy to present it’s English-style mild featuring the tableau fortuna Rye! John Leingang, bearded nerd-God extraordinaire, created this recipe with historical British milds in mind, and as such it features all British malts, British Hops, and an English strain of yeast. To add a bit of our American exceptionalism, John decided Rye, and a hefty boost of it, was to be added to this mild giving a nice spicey-anisey twang to the chocolate flavors pulled from the brown malt. John, under the purview of Keigan and Rob, decided to include three different types of Rye malt, each for a particular purpose. He included typical rye malt for the distinctive rye spice, crystal rye for color, toffee-like sweetness backed up with spice, and flaked rye to boost the body character and offer more draw.
TheHOFF43 (1771) - Robbinsdale, Minnesota, USA - DEC 23, 2013
2.8 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 2/5 OVERALL 11/20
Tap at DM. Very forgettable beer. Pours a nice dark brown with some spicy rye aroma and taste. Lacks anything really distinguishing.
BVery (7472) - Plymouth, Minnesota, USA - DEC 20, 2013
3.1 AROMA 6/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 12/20
Tap at the brewpub. Dark mahogany pour with a frothy soapy head. A little spicy rye in this, with mild bitter chocolate.
Nuffield (3761) - Roseville, Minnesota, USA - DEC 26, 2013
3.2 AROMA 6/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 12/20
Very dark color with just a little ruby in it. The aroma has some rye and a little paper mulch/cardboard, and then the flavor releases some roasted notes with a long finish. I’m not a huge fan of rye but I think it helps give the mild a little color. Though in general I still prefer an English mild that is richly roasted (like a stout, as with Hook Norton’s) and even lower in abv (more like 3 to 3.5%). (on tap at brewery taproom)
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