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Our intention was to produce an English Mild Ale to be dispensed with nitrogen. We borrowed hints form Mild, Cream, Bitter and Blonde Ale styles using a base of Pale Ale malt and adding some Ashbourne Mild malt and light caramel from Briess for color and body. Hopped with UK Fuggles and White labs English Ale yeast and served unfiltered. The finished product was almost the exact color of our copper that decorates much of the restaurant. Although, not origianlly intended to be called this, it seemed fitting.