요약
- 13A(Dark mild) 저탄산, 저도수, 물바디의 세션비어. 과거에 '마일드'는 영비어란 뜻이었다. 몰트 바리에이션이 넓고, 런던 브라운 에일보다는 덜 달다. 포터보다 저도수이며 역사적 관련은 없다.
- 13B(British brown ale) 한 장르 안에 다양한 바리에이션. 비터보다는 몰티하고 다크 마일드보다는 도수가 높다. 포터에 비하면 덜 로스티. 현대의 브라운 에일은 20세기 발명품으로 예전보다 일반적으로 도수가 높다.
- 13C(English porter) 1800년대 인기를 누리다 1차대전 이후 1950년까지 멸종. 1970년대에 재소개되었다. 스타우트의 조상. 미국포터에 비해 부드럽고, 카라멜리하고, 바디와 알콜, 홉이 낮다. 비터보다는 로스티하고 마일드보다 도수가 높다.
13A. Dark Mild
Aroma
- malt aroma: low to moderate
- hop aroma: little to no
Appearance
- copper~dark brown or mahogany color
- generally clear
- low to moderate off-white head, retention may be poor
Flavor
- malt flavor: generally malty, a very wide range(malty, sweet, caramel~chocolate, coffee, roast~plum, raisin)
- hop flavor: low to none
- hop bitterness: low to moderate
- fruity esters moderate to none
Mouthfeel
- light to medium body
- low to medium-low carbonation
Style comparison
- w/ English porter: lower gravity
- w/ London Brown ale: less sweet
Comment and History
most are low-gravity session beers around 3.2%. generally served on cask. historically, 'mild' was simply an unaged beer. in current usage, the term implies a lower-strength beer with less hop bitterness than bitters. there is no historic connection between Mild and Porter.
13B. British Brown Ale
Aroma
- malt aroma: light, sweet malt
- hop aroma: light but appealing floral or earthy
- fruity aroma may be evident, but should not dominate
Appearance
- dark amber~dark reddish-brown color
- clear
- low to moderate off-white to light tan head
Flavor
- malt flavor: gentle to moderate
- hop flavor: low to none
- hop bitterness: medium to medium-low
Mouthfeel
- medium light to medium body
- medium to medium-high carbonation
Style comparison
- w/ British bitter: more malty balance, w/ more darker grains
- w/ Dark mild: stronger
- w/ English porter: less roast
- w/ London brown ale: stronger and much less sweet
Comments and History
a wide-ranging category, from lighter-colored hoppy to deeper, darker, and caramel-focused. none of the versions have strongly roasted flavors. modern brown ales is a 20th century creation as a bottled product. it is not the same as historical products of the same name. modern brown ales are generally of the stronger interpretation.
13C. English Porter
Aroma
- malt aroma: moderate to moderately low bready, biscuity, and toasty, with mild roastiness
- hop aroma: up to moderate floral or earthy hops
- fruity esters moderate to none
Appearance
- light brown~dark brown
- good clarity
- moderate off-white to light tan head with good to fair retention
Flavor
- malt: moderate bready, biscuity, toasty include mild to moderate roastiness(frequently chocolate)
- may have other secondary flavors(coffee, licorice, biscuits, toast), should not have a significant burnt or harsh roasted flavor
- hop: moderate to none
- hop bitterness: medium low to medium
- moderate to low fruity esters
Mouthfeel
- medium-light to medium body
- moderately-low to moderately-high carbonation
Style comparison
- w/ American porter: softer, sweeter, more caramelly flavors, lower gravities, less alcohol, less hop character
- w/ British brown ale: more substance and roast
- w/ dark mild: higher gravity
History
originating in London around 300 years ago, porter evolved from earlier sweet, Brown beer popular at the time. became a highly-popular, widely-exported style in the 1800s before declining around WWⅠ and disappearing in the 1950s. it was re-introduced in the mid 1970s. parent of various regional interpretations over time, and a predecessor to all stout.
No comments:
Post a Comment