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Amber Waves of Grain!


by Ale Clayson with Rich Rabassa

Dickens' eighth novel, David Copperfield, is a mildly disguised autobiography with many of the story lines mirroring Dickens' own life. One such character of this classic novel is Mr. Micawber, a character which represents the well intentioned but improvident side of Dickens’ own father.

As for W.C. Fields, this rather belligerent and inebriated icon of American cinema, was also known as a loving and caring person (but only on the inside). Funny enough, this also bears some resemblance to the understated English Mild Ale. So as a tribute two legends, Ale has developed the Micawber’s Meticulous Mild.

What is an English Mild you ask? Well, the beginnings of this style were quite humble, so humble that when it first hit the scene it was simply known as an “ale” with no unique name or descriptive. It first made it’s way into the English drinking society (of the working class) around the early 19th century. Also around this time was a very common brewing method was known as the “Party Gyle” method. This was well before the practice of sparging was known. In the Party Gyle method, a loose mash was drained for the first runnings of a strong beer, usually some sort of Porter. Then the mash was rehydrated for a second running and a second style of beer, usually a Brown Ale. And finally rehydrated a third time for the English mild. So you can see that this is a close cousin to a Porter and even a closer cousin to an English Brown Ale. Mild ales is designed to be a session beer, one full of flavor and body, yet relatively low in alcohol which also you to enjoy an extra pint or two without fall off your chair…

Malty sweetness dominates the flavor profile of this style and very little hop bitterness of flavor is apparent. The hop aroma is light but discernable.

Today, the popularity of Mild Ales are in somewhat of a decline in England due to its connection to the working class and have never really caught on in the US. So they only way to taste this classic style is to brew it yourself. Our own Ale, spent countless hours researching and rereading David Copperfield to bring you this recipe.

The Stats: (Starting Gravity: 1.031-1.035) (Finishing Gravity: 1.005 – 1.009)(Bitterness: 23 IBU) Alcohol by Weight (Volume): 2.7-3.2% (3.2-4.0%) Color SRM (EBC): 8-17 (16-34 EBC)


RESOURCES









Some HBA Classics:


Grains
Micawber's Meticulous English Mild Ale:
English Mild is a close cousin to an English Brown Ale. Mild Ale is designed to be a session beer – full flavored and full bodied but reletively low in alcohol. Malty sweetness dominate the flavor profile with little hop bitterness or flavor. Hop aroma is light. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low. Chill haze is allowable at cold temperatures. (Starting Gravity: 1.031-1.035) (Finishing Gravity: 1.005 – 1.009)(Bitterness: 23 IBU) Alcohol by Weight (Volume): 2.7-3.2% (3.2-4.0%) Color SRM (EBC): 8-17 (16-34 EBC)
Volstead Pre-Prohibition Lager:
The creation of Classic American Pilsner is the result of an influx of German immigrants to this country at the turn of the 19th century who longed for the pale lagers of their homeland. The German brewers met this demand by adapting to domestic ingredients. By adding approximately 20% to 30% corn grits to their grain bill, they could smooth out some of the rougher edges from the American 6 row malt intended for Ales. This also lightened the body and imparted a distinct sweet grainy flavor. Cluster was by far the most common hop and was used for bittering. More expensive imported noble hops were used for finishing. Unlike the American light lagers of today the Pre-Prohibition lagers had a noticeable malt/hop profile, more body, and a higher alcohol content.
Bridget's Love Potion Saison:
Saison beers are distinctive specialty beers from the Belgian province of Hainuat. These beers were originally brewed in the early spring for summer consumption, though contemporary Belgian saisons are brewed all year round with pale malts and well dosed with Belgian hop varieties. Lively carbonation ensues from a secondary fermentation in the bottle. The color is classically golden orange and the flavors are refreshing with citrus and fruity hop notes. (Starting Gravity: 1.066-1.070) (Finishing Gravity: 1.014-1.018) (Approximate Alcohol content: 6.5-7.2%)
Meisterbator Doppelbock:
The Doppelbock style was first brewed by the monks of St. Francis of Paula in the 1600’s as a source of food to be consumed during Lent, when solid food was not permitted. It was literally considered to be liquid bread. In order to be considered a Doppelbock, the starting gravity must be at least 1.072. The color can range from a deep gold to dark brown. It will be full bodied and very malty with just enough hops to balance the intense sweetness. The suffix -ator is the standard for naming dopplebocks. (Starting Gravity: 1.077) (Finishing Gravity: 1.018) (Approximate Alcohol Content: 8%ABV) (25 IBU)