Define "Strong Mild"

[orlando]

explorer always crashes over it.

there's your problem.

use chrome.

I knew I would get pinged for that, but really if you want someone to read your blog I would of thought you would start by checking it in the most popular one and all its versions. or is it just mine?

[orlando]

ratebeer is somewhat more democratic, if skewed, and can offer some insight to the educated browser.

bottled, wearing a nice hat. sharp, rounded sofa notes at the front. touch of angular carbonation. brassicas dominate through the middle. aroma of perturbed cow. mouthfeel of tickled salmon regarding a sunset. long bitter sweet sour prickly hoppy finish.

poppycock.

Amused me anyway However, methinks you go a little too far in making a good point (pint!)

[Befuddler]

explorer always crashes over it.

there's your problem.

use chrome.

I knew I would get pinged for that, but really if you want someone to read your blog I would of thought you would start by checking it in the most popular one and all its versions. or is it just mine?

Web designers hate internet explorer. Every other browser renders according to a set of well defined internet standards; explorer is the only one with its own batshit method of doing things. Literally half a web designer's time is spent mashing up their lovely code to work with explorer. A lot can't be bothered any more (or can't afford all the wasted time), and they're hoping that the broken layouts will force people into using something less manky. Be part of the solution, not part of the problem.

[orlando]

I tried Chrome when it first came out and it was a dog, crashed my computer or took an age to load so I stopped using it. I take it it's perfect now is it?

[stitch]

I take it it's perfect now is it?

Yes. As a web site developer, I implore you to dump Internet Explorer.

A strong mild is a 5-6% malty ale with full body, low bitterness and no hop flavour. A bit like a Brown Ale really.

[super_simian]

educated browser

What ever. Most Ratebeer users can not even describe a beer properly.

Wow, are you hard of understanding or what? I said browser not reviewer. Sifting out the lead tongues and the hating hipsters and those who had a bad pint or bottle, and finding the honest reviews from trusted users can give you a feel for a beer you may not have tried, or be able to try. And as I pointed out, it was just a link to an example of the beer, and actually had nothing to do with the reviews posted below. And BJCP still sucks.

[themadhippy]

strong mild= one that makes me fall over after 6 pints

[barney]

Strong Mild.

Barneys guidlines

ABV 4.5- 6% abv

Dark brown, colour is derived from the use of well roasted malts or roast barley.
Rich malty aroma and flavour.
Hints of dark fruit,chocolate, coffee and/or caramel.
Light supportive bitterness at approx 0.4 ibu/gu.

[seymour]

Strong Mild.

Barneys guidlines

ABV 4.5- 6% abv

Dark brown, colour is derived from the use of well roasted malts or roast barley.
Rich malty aroma and flavour.
Hints of dark fruit,chocolate, coffee and/or caramel.
Light supportive bitterness at approx 0.4 ibu/gu.

Now we're getting somewhere. Thanks for playing!

What key attributes of your strong mild differentiate it from a brown ale?

[barney]

Hello Seymour,

In your brown ale you should be looking for 3.5% -5% ABV, the flavours will be predominately Caramel, with NO roastiness. The Sweetness should be emphasised with the the higher Alcohol beers being noticeably sweeter.

Colour is more likely to be light red/ brown VERY OCCASIOANALLY reaching dark brown where residual sweetness will accompany and be more than evident.

A tight head will accompany which is not always evident in a Mild, The head, IMO, can result from either torrified wheat or barley.

Bitterness can be more assertive in Higher gravity beer, but should not overtake a predominant malt base.

Its a totally different beer IMO.

[Eric]

The opposite of a strong mild is a weak mild. Something harsh is not mild. Therefore might a strong mild not be something that can be classed as neither weak or harsh?

[seymour]

In your brown ale you should be looking for 3.5% -5% ABV, the flavours will be predominately Caramel, with NO roastiness. The Sweetness should be emphasised with the the higher Alcohol beers being noticeably sweeter.

Colour is more likely to be light red/ brown VERY OCCASIOANALLY reaching dark brown where residual sweetness will accompany and be more than evident.

A tight head will accompany which is not always evident in a Mild, The head, IMO, can result from either torrified wheat or barley.

Bitterness can be more assertive in Higher gravity beer, but should not overtake a predominant malt base.

Its a totally different beer IMO.

Wow, great answer. That sounds delicious. Do you have Brown Ale and/or Strong Mild recipes you'd be willing to share? Also, would you say the same yeast is equally suited to both?

[louiscowdroy]

I think its a contradiction in terms if you think about what the name was originally meant for......

Ermmm.....'Strong'......'Mild'.......Hows about what ever you like is good....lol.

Mild is mild.......as per the above everyone has nailed it on the headand quoted Google, Wiki and such.....we all know how to read......

I think the important thing here is..............................'What do YOU like' ..................and the amazing thing about our hobby is.......you can compose/create the most amazing bunch of flavours and aromas nown to man, and if you dont like it.......just throw it away and start all over again....simples.......

Louis ))

[barney]

Hello Seymour,

I am currently Enjoying this Excellent Strong mild, If I do say so myself.

For 10 US gallon
8kg Fawcetts Tipple malt
700g Aromatic
600g Black malt
600g Sugar
350g Pale crystal
150g Torrified wheat

40g Willamette 90 min
20g Challenger 90 min
20g Willamette 15 min
13g challenger 15 Min

Bitterness ratio .5

Yeast used Brewlabs TV3, which I find accentuates the malt flavours nicely.

Primed for cask with Jaggery Goor unrefined sugar to 1.5 vols

good to go at three weeks.

[seymour]

Hello Seymour,

I am currently Enjoying this Excellent Strong mild, If I do say so myself.

For 10 US gallon
8kg Fawcetts Tipple malt
700g Aromatic
600g Black malt
600g Sugar
350g Pale crystal
150g Torrified wheat

40g Willamette 90 min
20g Challenger 90 min
20g Willamette 15 min
13g challenger 15 Min

Bitterness ratio .5

Yeast used Brewlabs TV3, which I find accentuates the malt flavours nicely.

Primed for cask with Jaggery Goor unrefined sugar to 1.5 vols

good to go at three weeks.

Looks great. Straight onto my To-Brew-List. Thanks, man!