BeerSci: A Mild Beer For Surviving A Marathon, The Holidays Or Anything, Really
Homebrew! Martha Harbison/ Flickr Our trusty BeerScientist introduces a recipe for the Mild Marathon ale, using some of the year's most plentiful hops. A "mild" is a type of ale first produced in the 1700s in England. The term "mild" originated to mean a young beer (meant to be drunk fresh), as opposed to a beer that you could age for a while in the barrel. A modern mild has a strong malt character, is dark(er) in color and generally clocks in under 4% alcohol by volume (ABV), which means it's a session beer, something you can drink a few of in a sitting without getting completely hammered. My spouse Doug and I brewed the Marathon Mild just before Doug ran his debut marathon last November. Coincidentally, it was our 26th batch of beer (a marathon is 26.2 miles), and as Doug slogged through the streets of New York...