Editing Mild ale (section)

==History==
"Mild" was originally used to designate any beer which was young, fresh or unaged and did not refer to a specific style of beer. Thus there was Mild Ale but also Mild Porter and even Mild Bitter Beer. These young beers were often blended with aged "stale" beer to improve their flavour. As the 19th century progressed public taste moved away from the aged taste; unblended young beer, mostly in the form of Mild Ale or Light Bitter Beer, began to dominate the market.<ref>{{cite book|last=Sutula|first=David|title=Mild ale : history, brewing techniques, recipes|year=1999|publisher=Brewers Publications|location=Boulder, Colo.|isbn=9780937381687|pages=35–37}}</ref>

In the 19th century a typical brewery produced three or four mild ales, usually designated by a number of [[Beer measurement#XXX marks|X marks]], the weakest being X, the strongest XXXX. They were considerably stronger than the milds of today, with the gravity ranging from around 1.055 to 1.072 (about 5.5% to 7% abv). Gravities dropped throughout the late 19th century and by 1914 the weakest milds were down to about 1.045, still considerably stronger than modern versions.<ref>{{cite book|last=Sutula|first=David|title=Mild ale : history, brewing techniques, recipes|year=1999|publisher=Brewers Publications|location=Boulder, Colo.|isbn=9780937381687|pages=41–43}}</ref>

The draconian measures applied to the brewing industry during the [[First World War]] had a particularly dramatic effect upon mild. As the biggest-selling beer, it suffered the largest cut in gravity when breweries had to limit the average OG of their beer to 1.030. In order to be able to produce some stronger beer - which was exempt from price controls and thus more profitable - mild was reduced to 1.025 or lower.<ref>{{cite journal|last=Sutula|first=David|title=Brewing in Styles: Mild Ale - Back from the Brink of Extinction?|journal=Brewing Techniques Magazine|date=November 1997|volume=5|issue=6|url=http://morebeer.com/brewingtechniques/library/backissues/issue5.6/index.html}}</ref>

Modern dark mild varies from dark amber to near-black in colour and is very light-bodied. Its flavour is dominated by malt, sometimes with roasty notes derived from the use of black malt, with a subdued hop character, though there are some quite bitter examples. Most are in the range 1.030–1.036 (3–3.6% abv).

Light mild is generally similar, but paler in colour. Some dark milds are created by the addition of caramel to a pale beer.

Until the 1960s mild was the most popular beer style in England.<ref>{{cite web|url=http://zythophile.wordpress.com/the-best-book-on-british-beer-styles/|title=Buy Amber Gold and Black, the British beer styles bible|date=1 September 2008|access-date=14 August 2016}}</ref> Pockets of demand remain, particularly in the [[West Midlands (region)|West Midlands]] and [[North West England]], but it has been largely ousted by [[bitter (beer)|bitter]] and lager elsewhere.<ref>Good Beer Guide 2006, {{ISBN|1-85249-211-2}}, p28</ref> In 2002, only 1.3% of beer sold in pubs was Mild.<ref>Statistical Handbook 2003, British Beer and Pub Association, {{ISSN|1475-3545}}, page 21</ref>  Some brewers have found it sells better under a different name.<ref>[http://www.sabrain.com/beers/draught/cask-beers/dark Brains Dark] {{webarchive|url=https://web.archive.org/web/20130225192302/http://www.sabrain.com/beers/draught/cask-beers/dark |date=2013-02-25 }}</ref> Outside Britain, mild is virtually unknown, with the exception of New South Wales and microbreweries in North America and Scandinavia. Some notable examples are [[Marston's Brewery|Bank's Mild]], [[Cains Brewery|Cain's Dark Mild]], [[Highgate, Walsall#Highgate Brewery|Highgate Dark Mild]], [[Brains Brewery|Brain's Dark]], [[Moorhouse's Brewery|Moorhouse's Black Cat]] and [[Theakston Brewery|Theakston Traditional Mild]].