tag:blogger.com,1999:blog-5445569787371915337.post8189407677847757227..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Brewers' Exhibition Champion Awards (1927)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5445569787371915337.post-592823647502682102013-04-08T15:22:33.585-07:002013-04-08T15:22:33.585-07:00If you look at that description from the BJCP, its...If you look at that description from the BJCP, its very vague.<br /><br />"wide range of character"<br />color from medium amber to dark brown.<br />"wide range of malt- and yeast-based flavors"<br />"sweet or dry"<br /><br />Its all over the place. It might not cover the full range of historical milds, but I really think that is far from the best example of bjcp straightjackets.<br /><br />In fact, its about the worst you could have picked. Robhttps://www.blogger.com/profile/07290967499580060041noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-4697480502489230232013-04-08T11:43:14.401-07:002013-04-08T11:43:14.401-07:00Rob, good point about combining classes.
About th...Rob, good point about combining classes.<br /><br />About the judges's concept of Mild Ale, which I think you're right in saying would have been in their heads when they tasted these beers. If it's anything like the concept knocking about when I kicked of boozing in the early 1970's, it would have been pretty vague.<br /><br />Being a bit of a Mild fanatic in my early years, I tried a huge number of the Milds available in the 1970's. Almost all of which have disappeared. They were very varied, in colour, bitterness, malt character, sweetness. I can't imagine that the diversity was less in the 1920's when there were far more berweries and brewing was more regional.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-78497564906925321452013-04-08T09:51:54.516-07:002013-04-08T09:51:54.516-07:00Oh, and my bigger point, which I forget since yest...Oh, and my bigger point, which I forget since yesterday, is that usually subcategories are usually combined, so a mild, for example, will be competing against everyone in Cat 11 (southern and northern english brown) and in some cases, if small enough, Cat 12 (Porter) too.<br /><br />Cat 11 gives a 1030 to 1052 range in OG.<br />Robhttps://www.blogger.com/profile/07290967499580060041noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49168050286623274532013-04-08T09:49:24.131-07:002013-04-08T09:49:24.131-07:00Ron,
1030-1038 is an 8 point range.
Only slighte...Ron,<br /><br />1030-1038 is an 8 point range.<br /><br />Only slighter smaller than 1039-1048.<br /><br />I dont consider the Aroma, etc descriptions to be part of the straitjacket. The judges in the brewers exhibition had something similar in their mind off the phrase "mild ale" that they were judging against, it just wasnt written down.<br /><br /><br /><br />Robhttps://www.blogger.com/profile/07290967499580060041noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-3666597677745857032013-04-08T04:14:15.179-07:002013-04-08T04:14:15.179-07:00"May have evolved as one of the elements of e..."May have evolved as one of the elements of early porters" was clearly written by someone unaware that 19th century Milds were pale. Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-50992188418856719922013-04-07T13:28:16.539-07:002013-04-07T13:28:16.539-07:00BJCP guidelines are a touch inconsistent. With the...BJCP guidelines are a touch inconsistent. With the OG and FG range quoted there's no way the ABV could be 4.5%.<br /><br />Have these people ever crossed the pond and drunk mild here?Plenty of milds well over 4% are available.<br /><br />What do you make of this statement "May have evolved as one of the elements of early porters" ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13408606563322719982013-04-07T12:50:31.201-07:002013-04-07T12:50:31.201-07:00Rob:
Brewers' exhibition:
mild ale of an ori...Rob:<br /><br />Brewers' exhibition:<br /><br />mild ale of an original gravity of 1.039 degrees to 1.048 degrees<br /><br />BJCP:<br /><br /> Aroma: Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.<br /><br />Appearance: Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.<br /><br />Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.<br /><br />Mouthfeel: Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.<br /><br />Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters.<br /><br />Comments: Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible.<br /><br />History: May have evolved as one of the elements of early porters. In modern terms, the name “mild” refers to the relative lack of hop bitterness (i.e., less hoppy than a pale ale, and not so strong). Originally, the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had. Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.<br /><br />Ingredients: Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.<br />Vital Statistics: OG: 1.030 – 1.038<br />IBUs: 10 – 25 FG: 1.008 – 1.013<br />SRM: 12 – 25 ABV: 2.8 – 4.5% <br />Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-20545121745800581202013-04-07T06:50:23.507-07:002013-04-07T06:50:23.507-07:00The way those classes are defined seem as "an...The way those classes are defined seem as "anally straightjacketed" as for any competition I have entered.<br /><br />Robhttps://www.blogger.com/profile/07290967499580060041noreply@blogger.com