Describe a Dark Mild (colour, ABV, bitterness, key flavours, body).
Colour: deep amber to brown (≈ 12–25 SRM)
ABV: ~3.0–3.8%
IBU: ~10–25
Flavour: caramel, toffee, nutty, light chocolate; very low roast; low hop flavour
Body: light–medium, very smooth and easy-drinking
Balance: malt-led, low bitterness, proper session ale
Dark Mild is characterized by its smoothness and low bitterness, making it a classic session ale.
Describe an English Bitter as a family (Ordinary / Best / Strong/ESB).
Colour: gold to copper/amber (≈ 4–14 SRM)
ABV: ~3.4–6.2% (Ordinary lowest, ESB strongest)
IBU: ~20–50
Flavour: biscuit, toffee, bread crust; earthy/herbal English hops; subtle esters (orange, apple)
Body: light–medium to medium
Balance: balanced but often slightly malt-leaning, with firm but not harsh bitterness
English Bitter evolved from pale ales and is a staple in British pubs.
Describe an English Brown Ale.
Colour: brown (≈ 12–22 SRM)
ABV: ~4.2–5.4%
IBU: ~15–30
Flavour: nutty, toffee, caramel, light chocolate; low–moderate bitterness; low hop flavour
Body: medium, smooth
Balance: malt-forward, gentle, very “comfort beer”
English Brown Ale is known for its comforting and smooth characteristics.
Describe the general profile of Scottish Light / Heavy / Export (60/70/80 Shilling).
Colour: amber to brown (≈ 8–19 SRM)
ABV: ~2.5–5.0% (Light lowest, Export strongest)
IBU: ~10–30
Flavour: caramel, toffee, toast, sometimes light roast; low hop flavour; restrained esters
Body: light–medium to medium
Balance: very malt-forward, gentle bitterness, smooth
Scottish ales emphasize malt and have lower hopping rates compared to English ales.
Describe a Wee Heavy / Scotch Ale.
Colour: amber to dark brown (≈ 14–30 SRM)
ABV: ~6.5–9.5%
IBU: ~17–35
Flavour: rich caramel, toffee, dark fruit, sometimes light roast; noticeable sweetness; warming alcohol
Body: full, chewy
Balance: big malt bomb; hops just keep it from cloying
Wee Heavy is often brewed for special occasions and has a strong malt presence.
Describe an Irish Red Ale.
Colour: deep amber to red (≈ 9–18 SRM)
ABV: ~3.8–5.0%
IBU: ~18–28
Flavour: toasty, caramel, toffee; sometimes very light roast giving a dry edge; low hop flavour
Body: medium, very smooth
Balance: malt-led but not heavy; easy, clean pub beer
Irish Red Ale is known for its smoothness and versatility as a pub beer.
Describe an English Old Ale.
Colour: amber to brown (≈ 10–22 SRM)
ABV: ~5.5–9.0%
IBU: ~30–60
Flavour: rich malt (caramel, toffee, toast), dark fruit, often oxidative notes (sherry, dried fruit), sometimes slight lactic tang
Body: medium–full
Balance: malt-driven sipper with age character
Old Ale is characterized by its aging process, which develops complex flavours.
Describe an English Barleywine.
Colour: gold to copper/brown (≈ 8–22 SRM)
ABV: ~8.0–12%
IBU: ~35–70
Flavour: intense malt (toffee, caramel, bread crust, dark fruit), evident alcohol, subtle earthy/spicy hops
Body: full, warming
Balance: very rich, malt-dominated, wine-like strength
English Barleywine is known for its high alcohol content and rich malt profile.
Describe an American Barleywine.
Colour: amber to copper (≈ 8–18 SRM)
ABV: ~8.0–12%
IBU: ~50–100 (high)
Flavour: big caramel/toffee malt AND big American hops (citrus, pine, resin); strong bitterness; noticeable alcohol
Body: full
Balance: intense, with hops much more present than in English Barleywine
American Barleywine is characterized by its higher bitterness and hop presence compared to its English counterpart.
What is the historical origin and role of Dark Mild?
Young, less-hopped English beer served “mild” (not aged)
Became the low-gravity, everyday pint for industrial workers in the 19th–20th century
Consumption collapsed post-WWII; now a niche/craft revival style
Dark Mild was traditionally a popular choice among workers before its decline.
How did English Bitter develop, and what does “bitter” actually mean?
Evolved from pale ales in the 19th century as more hop-forward cask beers
“Bitter” is a pub term distinguishing it from mild/old ales, not a style name on old brewery logs
Became the standard beer on handpump in British pubs
English Bitter has a significant place in British pub culture.
What do the Scottish 60/70/80 shilling designations mean?
Originally related to the wholesale price (and thus tax/strength) of a hogshead
60/- “Light”, ~3% ABV; 70/- “Heavy”, ~3.5–4%; 80/- “Export”, ~4.1–5%
Scottish tradition emphasised malt and lower hopping rates vs English counterparts
The shilling designations reflect the strength and pricing of the ales.
Where does Wee Heavy / Scotch Ale come from historically?
Scotland; strongest member of the Scottish ale family
Often long-boiled to concentrate wort and create kettle caramelisation
Brewed as a special-occasion, export or winter beer
Wee Heavy is traditionally brewed for special occasions.
Describe the historical role of Old Ale.
Aged “stock ales” in England, kept in wood and blended with younger beers
Develop oxidative (sherry-like) and sometimes slightly sour notes over time
An ancestor of modern English Barleywine
Old Ale has a rich history and is known for its complex flavours.
How did English Barleywine originate, and how does the American version differ historically?
English: late 19th/early 20th century marketing term for very strong ales, positioned as an alternative to wine
US: craft brewers adopted the idea and layered on American hops, creating American Barleywine – more bitter and hop-forward
The evolution of Barleywine reflects changes in brewing trends and preferences.
Name 3–4 good food pairings for Dark Mild and why they work.
- ploughman’s lunch
- pies
- bangers & mash
- roast chicken
- Cheddar
The malt sweetness and nutty, toffee notes of Dark Mild complement savoury, salty pub food.
What foods pair well with an English Bitter?
- Sunday roast
- pies
- fish & chips
- burgers
- Cheddar or Stilton
The biscuit/toffee malt of English Bitter suits roasted and fried flavours.
Suggest 3 dishes that pair nicely with English Brown Ale.
- roast chicken
- sausages
- roasted root veg
- nutty cheeses
- mushroom dishes
The nutty/caramel malt of English Brown Ale echoes roasted and caramelised flavours.
What foods pair particularly well with Scottish 70/80/- ales and with Wee Heavy?
- 70/- & 80/-: haggis, roast lamb, pies, stews
- Wee Heavy: roast beef, venison, game pie, blue cheese, sticky toffee pudding
The rich malt and alcohol of Wee Heavy suit strong, sweet or gamey foods.
Name 3–4 foods that match Irish Red Ale.
- burgers
- pizza
- bangers & mash
- roast chicken
- cheddar
The toasty, caramel malt of Irish Red Ale works well with grilled meat and cheese.
Which foods go best with Old Ale and English Barleywine?
- Old Ale: stews, braised beef or lamb, venison, blue cheese, Christmas pudding
- English Barleywine: Stilton, strong Cheddar, fruitcake, Christmas pudding, walnuts
The intense malt and alcohol of English Barleywine need equally intense, rich or salty foods.
What foods pair well with American Barleywine?
- strong cheeses
- grilled steak
- sticky toffee pudding
- caramel desserts
The huge malt intensity and high bitterness of American Barleywine can stand up to strong, rich, savoury or sweet dishes.
Give 2–3 examples of Dark Mild.
- Banks’s Mild
- Sarah Hughes Dark Ruby Mild
- Various modern cask milds from UK breweries
These examples highlight the variety within the Dark Mild style.
Name 3 benchmark English Bitters (including ESB).
- Fuller’s ESB
- Timothy Taylor Landlord
- Fuller’s London Pride / Harvey’s Sussex Best
These are recognized examples of English Bitter styles.
