mullet (849) - Melbourne, AUSTRALIA - DEC 23, 2005
Tap at Redoak. Great deep colour. Some plasticine phenolics initially, toasty, caramelly, crunchy malt with a little tartness. Sure, it’s definitely on the watery side, but served under the right conditions (including being unfiltered) I reckon this would go really well. Good honest stuff, I reckon. Aarleks (409) - Sydney, AUSTRALIA - SEP 8, 2005
On tap at Redoak: Earthy brown with a vintage-white head. Powdery, slightly roasty aromas with raisins and some generic tangy hops notes. Later on this develops some nutty, liqorice, and charcoal notes (enough to give it an extra point for aroma). Pretty dull, watery flavours unfortunately. Some fruity malts and piney hop tang, but really this feels like a watered down beer rather than a proper attempt at a mild. Further, and not trying to be a style nazi, but I found plenty of hop presence and not really much maltiness. What this really lacks is presence, and I wonder whether that is a water problem or just not leaving enough residual sugars after the ferment. Pretty reasonable, and much better at room temp.bozoNZ (781) - Christchurch, NEW ZEALAND - JUN 1, 2007
Sampled with highlandlad.
Tap ant brewbar. Nice colouring with a slight haze. Full fluffy head. Muted caramel nose. Flavours of molassas, almost a marzipan type. Malt dominates, no hop character. Intreging and I’m struggling to properly describe this. Maybe needs another visit. MBison (548) - Southern Highlands, AUSTRALIA - JAN 10, 2008
Bottle at the Redoak I let this one warm up for a while before drinking. Poured a burgundy with copper highlights and a small, creamy head which dropped quickly. Aroma was very malty with notes of toffee, caramel maple syrup and hints of dates in the back. Flavor was of toffee and malt with hints of dark fruits and blackberries with a slight woodiness in the finish. Light to medium bodied with soft carbonation, a dry texture and a short finish. strings (377) - Sydney, AUSTRALIA - JUL 26, 2008
On tap at cafe. Nothing aroma at first, probably not helped much by the beetroot and spinach pie with which it was unwisely paired with. Lovely firm body though, nice subtle carbonation and lovely maltiness. Trails off to mildly unpleasant finish.
highlandlad (1480) - Blue Mountains, AUSTRALIA - SEP 1, 2005
UPDATED: SEP 2, 2005 Fair play to Redoak, they make a decent fist of pretty much any style they attempt. I’m not sure why they think there will be a market for this in Australia, but good luck to them. It’s not a style I’d normally seek out, but at 2.9% abv, I guess it’s a reasonably flavoursome midstrength. It’s a clear pale brown colour with a lasting, lacing head. Fairly fruity aroma - canned peaches, fresh pears - plus faint malty cocoa powder. The palate is predictably thin at that abv. Very insubstantial. There’s an instant chocolate hit on the tongue, some fruity esters and then it falls away. It takes several sips for any bitterness to come through. I’d say it’s a reaonable mild but not a style I’ve warmed to. (On tap at the brewpub) eczematic (1326) - Adelaide, AUSTRALIA - FEB 19, 2006
serving a mild at -1ºC on keg is really not the best way to present it, but seemingly serving beer cold is the last bastion of aussie beer boofery that nobody has the guts to challenge. at least it wasn’t in a frosted glass. chill-hazed brown-orange. not overly fizzy but probably still too fizzy for a mild. weak, indistinct aroma with a bit of brown sugar and vague peachiness. tastewise sweet malt from start to finish with a pleasant toasty/biscuitty edge. i think it’s quite a good effort but the mouthfeel isn’t quite right - like the other english ales in this place it’s a bit cloying and not salty/zingy enough. chalk up ANOTHER low-hopped amber/brown beer for redoak! bluevegie (3938) - Perth, AUSTRALIA - MAY 11, 2008
Tried at the Redoak beer dinner back on the 1st of March and served with confit quail risotto. Unfortunately served too cold to truly enjoy however a browny amber body, malty aroma and a sweet metallic and whisky/peat malt taste. omhper (25750) - Tyresö, SWEDEN - DEC 26, 2005
UPDATED: APR 10, 2006 Draught at the brewpub. Clear chestnut brown. Roasty malt dominates the beer from nose to finish. The body is light, the mouthfeel clean and hard and the bitterness is balanced to a level suiting it’s light body. A good mild however requires a soft mouthfeel, when this is hard and clean, creating a slight metallic tone. Of course serving it with CO2 pressure doesn’t help it. duff (5486) - Copenhagen, DENMARK - FEB 2, 2006
, Sydney. Milds definitely need cask conditioning. You can tell that this might be ok, but as other raters have mentioned, serving on pasteurised keg, with CO2 doesn’t help its cause. Quite sweet and flat, with some light nutty characters, some wheaty, crackery malt notes. Definitely mild, and a little stale.