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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. 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 ...
Sour ale, more commonly known as wild ale, is characterized by a unique sour flavor, produced during fermentation when acid-producing bacteria like lactobacillus or acetobacter feed on sugars. The acidity produced comes from mild concentrations of lactic or acetic acid and further develops during the aging process.
English-Style Pale Mild Ale English-Style Dark Mild Ale Mild [43] Dark Mild ... Sulima, made by the Mosuo people in the Lijiang region of Yunnan, China [60] See also
Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).
The flavour of these lighter lagers is usually mild, and the producers often recommend that the beers be served refrigerated. Pale lager is a very pale to golden -coloured lager with a well attenuated body and noble hop bitterness.
The term "bitter" has been used in England to describe pale ale since the early 19th century. Although brewers used the term "pale ale", before the introduction of pump clips, customers in pubs would ask for "bitter" to differentiate it from mild ale; by the end of the 19th century, brewers had begun to use the term as well.
Cask ale handpumps. Beer has been brewed in England for thousands of years. As a beer brewing country, it is known for top fermented cask beer (also called real ale) which finishes maturing in the cellar of the pub rather than at the brewery and is served with only natural carbonation.
Ageing all porter was found to be unnecessary. A small quantity of highly aged beer (18 months or more) mixed with fresh or "mild" porter produced a flavour similar to that of aged beer. It was a cheaper method of producing porter, as it required less beer to be stored for long periods. The normal blend was around two parts young beer to one ...
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