Mild ale is a traditional style of English ale that is characterized by darker colors, sweetish malt flavors, and subtle hopping levels, all within a lower alcohol frame (typically 3.5 percent ABV). Their purpose is to allow the drinker to get a full quotient of flavor in a “session” beer—a trick to which English ale brewing lends itself readily. In the 1940s, mild was more popular than bitter in English pubs, though it is less common now. U.S. craft brewers occasionally pay homage to this style.
For several thousand years, brewers made beer without hops. But truth be told, hops are what separate beer from wine,
Irish ales are characterized by their reddish color, malt accents, slightly sweet palate, and low hopping. They are not generally bitter if true to style and in this they reflect the historical fact that the Irish have never taken to huge amounts of hops in their traditional beers. In their native land they have long played second fiddle to stout, and prior to that, porter. Lacking a truly indigenous character, many versions being revived in the United States owe more to Celtic marketing than to a distinct character, although the color and high drinkability are the usual reference point.
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India pale ales are deep gold-to-amber in color, and are usually characterized by floral hop aromas and a distinctive hop bitterness on the finish. India pale ales were originally brewed by British brewers in the 19th century, when British troops and colonizers depended upon supplies of beer shipped from England. Standard ales did not survive the journey; hence, brewers developed high gravity, highly-hopped ales that survived shipment in casks to their largest market, India. This style, probably not anywhere near as bitter as it was when destined for India, continues to be brewed in a toned-down manner in the United Kingdom and is undergoing a mini-revival at present. However, U.S. craft brewers have claimed the style as their own, and often brew them with assertive Pacific Northwestern hop varieties that give such examples a hugely aromatic hop accent.
Imperial IPAs (also known as Double IPAs) are distinguished by their prominent hop cone aromas and flavors, and bitterness that is intense and assertive. Colors range from deep gold to deep amber. These intense hop characteristics should be balanced by a rich malt backbone, mid-to-high levels notes and fruity esters. They are medium-to-full bodied in weight and notes of astringency and hop haze are accepted. Depending on the varieties of hops being used, the drinker can experience a wide range of hop flavors including tart citrus peels, pepper and earthy pine-like notes. Imperial IPAs have an ABV between 7.5 and 10.5 percent. These ales represent an extreme use of the hop flower in brewing and a challenge to the brewer in terms of balance and drinkability.
Bitter is an English specialty, and very much an English term, generally denoting the standard ale—the “session” beer—in an English brewer’s range. They are characterized by a fruitiness, light-to-medium body and an accent on hop aromas more than hop bitters. Colors range from golden to copper. Despite the name, they are not particularly bitter. Indeed, British-brewed bitters will often be less bitter than U.S. craft-brewed amber ales. A fuller-bodied bitter is labeled as “Extra Special Bitter” (ESB). These weightier versions of bitter often stand up better to the rigors of travel overseas than the lower gravity standard versions. An important element of faithful bitters is the use of English yeast cultures in fermentation. These impart a fruity, mildly estery character that should be noted in examples of the style. Bitters are now widely emulated in North America, sometimes with domestically grown hops, imparting a rather more assertive character than seen in traditional English bitters.
Avery Ellie’s Brown Ale: A 5.6 percent ABV ale, this brew has a very attractive roasted malt nose. The flavor
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The precise definition of English brown ale would depend on where you are in England. It is nowadays much more closely associated with Northern England, specifically Tadcaster and Newcastle, home to Newcastle Brown Ale. These medium-bodied reddish-brown beers are malt-accented with a nutty character, a gentle fruitiness, and low bitterness. Alcohol is moderate, a maximum of 5 percent ABV. The much less prevalent Southern English style, not seen abroad, is much darker in color, sweeter on the palate, and made in a lighter style. English-style brown ales of the former type have become very popular with U.S. brewers, no doubt for the same reason as they took hold in England: namely, they offer great drinkability.
