English Mild Ale is an obscure, old-fashioned brew. In England they say it’s quickly dying-out with the old-timers who drank it. There’s not much we can do about the situation over there, but we’re campaigning hard to raise awareness of this delicious table-strength beer on our side of the pond. There’s nothing much “mild” about it, the term originally referred to fresh ale, as opposed to the aged, sour stuff. Check-out all the complex layers crammed into an unassuming session ale: aromas and flavours of husky cereal grains, freshly-baked brown bread and almost burnt toast, nutty, biscuity, caramelly, faint roastiness, earthy and citrusy English hops, distinctive fruity ale yeast esters. Well-rounded and almost chewy mouthfeel, yet somehow still a crisp and light impression, with hints of mineral water drawn from Old World artesian wells. Great aftertaste too, richer as it warms. You won’t find a fresher example of the style, so please, spread the word! If it doesn’t catch on like it did in 18th-Century England, I’ll eat my rotary phone. Note: I will not eat my phone.

COLOUR: A mostly-clear, deep reddish-copper color with persistent white foam and lace
BJCP STYLE: 11A. English Brown Ale: Mild
NOTABLE INGREDIENTS: Authentic UK Pale, Crystal, Amber, and Black Malts. UK hops and ale yeast too.

English Mild Ale is an obscure, old-fashioned brew. In England they say it’s quickly dying-out with the old-timers who drank it. There’s not much we can do about the situation over there, but we’re campaigning hard to raise awareness of this delicious table-strength beer on our side of the pond. There’s nothing much “mild” about it, the term originally referred to fresh ale, as opposed to the aged, sour stuff. Check-out all the complex layers crammed into an unassuming session ale: aromas and flavours of husky cereal grains, freshly-baked brown bread and almost burnt toast, nutty, biscuity, caramelly, faint roastiness, earthy and citrusy English hops, distinctive fruity ale yeast esters. Well-rounded and almost chewy mouthfeel, yet somehow still a crisp and light impression, with hints of mineral water drawn from Old World artesian wells. Great aftertaste too, richer as it warms. You won’t find a fresher example of the style, so please, spread the word! If it doesn’t catch on like it did in 18th-Century England, I’ll eat my rotary phone. Note: I will not eat my phone.

COLOUR: A mostly-clear, deep reddish-copper color with persistent white foam and lace
BJCP STYLE: 11A. English Brown Ale: Mild
NOTABLE INGREDIENTS: Authentic UK Pale, Crystal, Amber, and Black Malts. UK hops and ale yeast too.

English Mild Ale is an obscure, old-fashioned brew. In England they say it’s quickly dying-out with the old-timers who drank it. There’s not much we can do about the situation over there, but we’re campaigning hard to raise awareness of this delicious table-strength beer on our side of the pond. There’s nothing much “mild” about it, the term originally referred to fresh ale, as opposed to the aged, sour stuff. Check-out all the complex layers crammed into an unassuming session ale: aromas and flavours of husky cereal grains, freshly-baked brown bread and almost burnt toast, nutty, biscuity, caramelly, faint roastiness, earthy and citrusy English hops, distinctive fruity ale yeast esters. Well-rounded and almost chewy mouthfeel, yet somehow still a crisp and light impression, with hints of mineral water drawn from Old World artesian wells. Great aftertaste too, richer as it warms. You won’t find a fresher example of the style, so please, spread the word! If it doesn’t catch on like it did in 18th-Century England, I’ll eat my rotary phone. Note: I will not eat my phone.

COLOUR: A mostly-clear, deep reddish-copper color with persistent white foam and lace
BJCP STYLE: 11A. English Brown Ale: Mild
NOTABLE INGREDIENTS: Authentic UK Pale, Crystal, Amber, and Black Malts. UK hops and ale yeast too.

English Mild Ale is an obscure, old-fashioned brew. In England they say it’s quickly dying-out with the old-timers who drank it. There’s not much we can do about the situation over there, but we’re campaigning hard to raise awareness of this delicious table-strength beer on our side of the pond. There’s nothing much “mild” about it, the term originally referred to fresh ale, as opposed to the aged, sour stuff. Check-out all the complex layers crammed into an unassuming session ale: aromas and flavours of husky cereal grains, freshly-baked brown bread and almost burnt toast, nutty, biscuity, caramelly, faint roastiness, earthy and citrusy English hops, distinctive fruity ale yeast esters. Well-rounded and almost chewy mouthfeel, yet somehow still a crisp and light impression, with hints of mineral water drawn from Old World artesian wells. Great aftertaste too, richer as it warms. You won’t find a fresher example of the style, so please, spread the word! If it doesn’t catch on like it did in 18th-Century England, I’ll eat my rotary phone. Note: I will not eat my phone.

COLOUR: A mostly-clear, deep reddish-copper color with persistent white foam and lace
BJCP STYLE: 11A. English Brown Ale: Mild
NOTABLE INGREDIENTS: Authentic UK Pale, Crystal, Amber, and Black Malts. UK hops and ale yeast too.

English Mild Ale is an obscure, old-fashioned brew. In England they say it’s quickly dying-out with the old-timers who drank it. There’s not much we can do about the situation over there, but we’re campaigning hard to raise awareness of this delicious table-strength beer on our side of the pond. There’s nothing much “mild” about it, the term originally referred to fresh ale, as opposed to the aged, sour stuff. Check-out all the complex layers crammed into an unassuming session ale: aromas and flavours of husky cereal grains, freshly-baked brown bread and almost burnt toast, nutty, biscuity, caramelly, faint roastiness, earthy and citrusy English hops, distinctive fruity ale yeast esters. Well-rounded and almost chewy mouthfeel, yet somehow still a crisp and light impression, with hints of mineral water drawn from Old World artesian wells. Great aftertaste too, richer as it warms. You won’t find a fresher example of the style, so please, spread the word! If it doesn’t catch on like it did in 18th-Century England, I’ll eat my rotary phone. Note: I will not eat my phone.

COLOUR: A mostly-clear, deep reddish-copper color with persistent white foam and lace
BJCP STYLE: 11A. English Brown Ale: Mild
NOTABLE INGREDIENTS: Authentic UK Pale, Crystal, Amber, and Black Malts. UK hops and ale yeast too.

English Mild Ale is an obscure, old-fashioned brew. In England they say it’s quickly dying-out with the old-timers who drank it. There’s not much we can do about the situation over there, but we’re campaigning hard to raise awareness of this delicious table-strength beer on our side of the pond. There’s nothing much “mild” about it, the term originally referred to fresh ale, as opposed to the aged, sour stuff. Check-out all the complex layers crammed into an unassuming session ale: aromas and flavours of husky cereal grains, freshly-baked brown bread and almost burnt toast, nutty, biscuity, caramelly, faint roastiness, earthy and citrusy English hops, distinctive fruity ale yeast esters. Well-rounded and almost chewy mouthfeel, yet somehow still a crisp and light impression, with hints of mineral water drawn from Old World artesian wells. Great aftertaste too, richer as it warms. You won’t find a fresher example of the style, so please, spread the word! If it doesn’t catch on like it did in 18th-Century England, I’ll eat my rotary phone. Note: I will not eat my phone.

COLOUR: A mostly-clear, deep reddish-copper color with persistent white foam and lace
BJCP STYLE: 11A. English Brown Ale: Mild
NOTABLE INGREDIENTS: Authentic UK Pale, Crystal, Amber, and Black Malts. UK hops and ale yeast too.