Here’s a recipe from mid-19th-century Scotland that makes a point: British milds weren’t always dark and low strength.
For this glimpse into the past of big stock ale and barleywine, we’re grateful to beer historian Ron Pattinson. This previously unpublished recipe is based on brewing logs from more than 180 years ago.
After tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.
Ron Pattinson explores the development of lager brewing in Britain and provides a modern-day version of a classic dark lager.
It’s a question that generates heated debates about the nature of these two styles. The real answer is a lot tamer than the debates.