Comments on: Monday morning musing: A case for Mild

By: Nick

Nick — Tue, 29 Jan 2008 02:26:01 +0000

I just made my first mild and I’m quite pleased with it. I basically used it as a 5 gallon starter and reused the yeast for an Old Ale. The best thing about it – only 3 weeks from brew day to first taste, including bottle conditioning! I can’t remember the last time I’ve seen a commercial mild, but when I come across one I definitely plan to try it out.

By: Mark Tichenor

Mark Tichenor — Tue, 29 Jan 2008 02:18:28 +0000

I haven’t ordered one in a long time. It’s possible that they could have retired it. But ST is/was making it only as a MacGregor’s house brand. I’ll check it out and comment.

By: Jeff

Jeff — Mon, 28 Jan 2008 23:15:14 +0000

I got a well-deserved lecture at Stonch’s when I used the word “mild” to describe a session. Milds are a style, session’s a category. I admire milds, but I have to confess that if they were regularly available, I’d snub them. Since alcohol isn’t taxed by percentage, there’s no real call for them–why not bump up the flavor a bit and make a nice session? With that latter category, you have room to add some flavor without getting out of hand. Sessions I’d happily order and drink all night–and have!

By: Stan Hieronymus

Stan Hieronymus — Mon, 28 Jan 2008 23:13:59 +0000

Mark – So the Southern Tier mild exists, but only for MacGregor’s?

I notice that it is otherwise listed as “retired” at Rate Beer. I was looking to compare how it rates compared to other Southern Tier beers (not well, of course.)

By: Lew Bryson

Lew Bryson — Mon, 28 Jan 2008 22:44:03 +0000

Mark,
Good to know that Southern Tier’s Mild survived. Nice beer, for a nice local chain of bars.

By: brendan

brendan — Mon, 28 Jan 2008 22:33:24 +0000

They are known outside of the region only for the hop bombs and the high octane stuff. Their one-offs are more reasonable.

By: Mark Tichenor

Mark Tichenor — Mon, 28 Jan 2008 20:12:51 +0000

I wish mild weren’t so hard to find.

We’re lucky here in Rochester. The Southern Tier Brewing Company makes a mild as one of the house beers for the MacGregor’s bar chain.

Magic Hat currently has an Irish Stout that’s extremely session-friendly in both alcohol content (4%) and big flavor. It’s not as dry as an Irish stout is supposed to be, and the head’s way too dark, but the beer has a robust comfort-food character and tons of body considering its light punch.

By: SteveH

SteveH — Mon, 28 Jan 2008 18:03:57 +0000

“The mild is the kind of beer you would expect from an envelope pushing brewery like surly.”

Do you believe they’re starting a trend toward lower octane, less in-your-face styles? More flavor to savor? So to speak.

By: brendan

brendan — Mon, 28 Jan 2008 17:45:14 +0000

The mild is the kind of beer you would expect from an envelope pushing brewery like surly. Their bitter which was out for a short time last year was excellent as well. A nice sessionable beer plus a frigid walk keeps me in the bar a little longer than the usual two drink limit. It’s nice to have this sort of resource in town.

By: Stephen Beaumont

Stephen Beaumont — Mon, 28 Jan 2008 16:55:26 +0000

Regarding what Brock said, I’ve long maintained that perception of beer flavour is an excellent indication of sobriety, or the lack thereof. I smell and taste and reflect on the aroma and flavour of all the beers I drink — out of sheer habit as much as anything — and when I don’t find myself thinking at least occasionally about what it is I’m drinking, then I know I’ve had enough.

Of course, like everybody else, occasionally I also choose to ignore that warning signal if I’m having a good enough time.