For the 99th Session, our host is Alistair Reece, who writes the Fuggled blog. He’s also the founder of American Mild Month, which will take place for the first time this May. Intended as a companion to May is Mild Month, which is a month-long promotion of mild ale sponsored by CAMRA in Great Britain, there’s also a Facebook page and so far he’s gotten 45 breweries to commit offering a mild ale during the month. So for the May Session, the topic is “Localising Mild,” which he describes below.
Each May CAMRA in the UK encourages drinkers to get out and drink Mild Ales. This May is the first, as far as I am aware, American Mild Month, which has 45 breweries, so far, committed to brewing mild ales. Of those 45 breweries some are brewing the traditional English dark and pale mild styles, while a couple have said they will brew an ‘American Mild’, which American Mild Month describes as:
a restrained, darkish ale, with gentle hopping and a clean finish so that the malt and what hops are present, shine through
An essential element of the American Mild is that it uses American malts, hops, and the clean yeast strain that is commonly used over here. Like the development of many a beers style around the world, American Mild is the localisation of a beer from elsewhere, giving a nod to the original, but going its own way.
That then is the crux of the theme for The Session in May, how would you localise mild? What would an Irish, Belgian, Czech, or Australian Mild look like? Is anyone in your country making such a beer? For homebrewers, have you dabbled in cross-cultural beer making when it comes to mild?
The first Friday of May is also the first day of May. May Day, or International Workers Day, and it is apt that a beer style closely associated with the industrial regions of England should be the theme for the Session. Have at it folks!
So don’t go crazy, don’t go wild, instead this May go mild. To participate in the May Session, leave a comment to the original announcement on or before Friday, May 1.