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Concept
Mild ale
Summary
Mild ale is a type of ale. Modern milds are mostly dark-coloured, with an alcohol by volume (ABV) of 3% to 3.6%, although there are lighter-hued as well as stronger milds, reaching 6% abv and higher. Mild originated in Britain in the 17th century or earlier, and originally meant a young ale, as opposed to a "stale" aged or old ale.
Mild experienced a sharp decline in popularity in the 1960s, and was in danger of completely disappearing, but the increase of microbreweries has led to a modest renaissance and an increasing number of milds (sometimes labelled "dark") being brewed.
The Campaign for Real Ale has designated May as Mild Month. In the United States, a group of beer bloggers organised the first American Mild Month for May 2015, with forty-five participating breweries across the country.
"Mild" was originally used to designate any beer which was young, fresh or unaged and did not refer to a specific style of beer. Thus there was Mild Ale but also Mild Porter and even Mild Bitter Beer. These young beers were often blended with aged "stale" beer to improve their flavour. As the 19th century progressed public taste moved away from the aged taste; unblended young beer, mostly in the form of Mild Ale or Light Bitter Beer, began to dominate the market.
In the 19th century a typical brewery produced three or four mild ales, usually designated by a number of X marks, the weakest being X, the strongest XXXX. They were considerably stronger than the milds of today, with the gravity ranging from around 1.055 to 1.072 (about 5.5% to 7% abv). Gravities dropped throughout the late 19th century and by 1914 the weakest milds were down to about 1.045, still considerably stronger than modern versions.
The draconian measures applied to the brewing industry during the First World War had a particularly dramatic effect upon mild. As the biggest-selling beer, it suffered the largest cut in gravity when breweries had to limit the average OG of their beer to 1.030.
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