Mild ale is a British beer style that probably originated sometime in the 19th century. It comes as a traditional dark mild variety or as a less common lighter-colored version. The most distinctive feature of mild ale is its low hop bitterness, and it traditionally has a very low alcohol content that can vary from 3.0 to 5%. Mild ale has seen several reincarnations throughout the 20th century to achieve its current malt-forward character and low strength. Following the Second World War, the sales and the production of mild ale plummeted. It is still produced, but usually in low quantities.
Ordinary bitter is a beer style with low carbonation and low alcohol levels. It is an easy-drinking and approachable style with gold to copper color and light to medium body. Among the bitter group, it is a version with the lowest alcohol content, typically falling between 3.2% and 3.8% ABV. Ordinary bitter has a good balance of malt sweetness and hop bitterness, and neither should be overpowering. Malt aroma often has caramel-like qualities, and most ordinary bitters will have bready, toasty, and biscuity notes, along with moderate fruitiness. These classic British brews would pair well with roasted poultry, British pub food, and cheese.
Braggot is an ancient mead variety - a cross between mead and beer. Some classify it as beer with mead, while others call it mead with hops and grains. It was already familiar in the Middle Ages, and it probably originated in the British Isles. Braggot was even mentioned in Chaucer’s The Canterbury Tales, but it is almost impossible to pinpoint the exact place and time when it first appeared. Braggot is a versatile drink usually made with equal amounts of malt and honey, though the exact proportions may vary. Color, alcohol content, the final profile of the brew heavily depend on the base ingredient. Their color can range from golden to dark brown, while the alcohol content typically falls between 7 and 13% ABV. Their character should include grain and honey notes, while the sweetness needs to be balanced with subtle bitterness from the hops. Although braggot is still rare, some (mainly craft) breweries have it as a seasonal label.
Kentish ale is a local English brew that is exclusively produced in the County of Kent. It has been produced since 1698 at the Shepherd Neame Brewery—the oldest brewery in the UK. Kentish ale is made with locally grown hops, Kentish Ale strain of yeast, and with water that is sourced from the artesian well, which is located under the brewery. The beer comes as the regular Kentish ale with the alcohol content that ranges from 3.5% to 4.8% ABV, and as a Kentish strong ale with the alcohol content from 4.8% to 7% ABV. These amber and brown colored beers are fruity and bitter with distinctive hoppy and toffee aromas. Kentish ale can be enjoyed with fish and chips, cheese, pies, and roasts.
Old ale is a dark and malty English strong ale. These beers were initially aged in wooden casks, and they usually had a yellow-brown color, firm body, slight carbonation, and mellow flavor. Hop character was not present. Modern interpretations can be amber or brown, and their dominant trait is a firm malt backbone. The aroma and the flavor are reminiscent of caramel, nuts, molasses, and dried fruit. Some versions may have roasted or chocolate nuances. Alcohol content typically ranges from 6 to 9%, and they usually have little or moderate carbonation. Old ales are often compared with barley wines, and though the styles often overlap and the line is somewhat blurred, old ales will usually have less alcohol and less prominent hops. Old ales are sipping beers, but they can also pair nicely with pork, beef, game, or lamb. They even work well with cheese and desserts.
In the group of British bitters, strong bitter is the highest gravity version. The examples range from dark gold to copper, while the alcohol content falls between 4 and 7% ABV. They have a malty character, often complemented by caramel, toasty, and fruity notes. Hop aromas and flavors are moderate, the carbonation is low to medium, while the body is medium to full-bodied. The key to strong bitter is moderation. Despite the name, these brews are not dominated by bitterness, and it should only accentuate the malt. All bitter styles developed after 1642 and the invention of coke—the carbon fuel made from coal. Before that, malts were roasted using peat and wood, which would always impart darker color and smoky character. This invention allowed brewers to create lighter styles, both in color and flavor. Strong bitter is a style that pairs well with British specialties, roasted or grilled chicken, barbecue, fried dishes, and cheese.
Oyster stout is a stout style brewed with oyster shells. It is not clear how it originated, but it is possible that the oysters were primarily used to clarify and improve clarity—the shells were used to help clear the impurities. Oyster stout is often classified as a sweet (milk) stout, but many consider it a separate category. Nowadays, it is mainly brewed with whole oysters. The examples are dark, smooth, and richly flavored. They often have bitter-sweet flavor, with mineral and saline character and the usual roasty notes reminiscent of cocoa and caramel. If the beer is made only with shells, it will have more subtle briny notes. Although it is unclear how and when oysters were first added during brewing, oysters and stout have a long history in the British Isles. The pubs often offered oysters on the shell, and guests would usually pair them with their favorite brew, which was often stout. This style is still rare, and it is produced only by craft breweries.
Russian Imperial Stout is a dark, robust beer style that originated in England during the 18th century, crafted specifically for export to the Russian Imperial Court. Known for its high alcohol content, intense roasted malt flavors, and full body, this stout was designed to withstand long journeys and harsh climates while appealing to the refined tastes of Russian nobility. The beer is characterized by deep, complex flavors including notes of chocolate, coffee, dark fruits, and caramel, balanced by a firm bitterness and warming finish. Its historical connection to the Russian Empire lends the style a distinguished reputation among beer enthusiasts worldwide. The origins of Russian Imperial Stout date back to British brewers seeking to supply the Russian aristocracy with a stout that could endure the rigors of transportation over long distances and remain fresh upon arrival. The elevated alcohol content and concentrated malt profile were functional as preservatives, while also catering to the preferences of a market that favored bold, warming beverages. Over time, the style evolved, and many breweries began producing versions inspired by the original, adapting recipes to modern tastes and brewing techniques while maintaining the signature richness and strength. The style experienced a resurgence in the craft beer movement, with brewers experimenting with barrel aging and adjuncts to add new dimensions to its profile. Preparation of Russian Imperial Stout involves the use of large quantities of roasted malts and often specialty grains to achieve its dark color and complex flavor profile. The brewing process is longer and more involved than lighter beers, with extended fermentation and maturation periods that allow flavors to meld and mellow. Some brewers employ barrel aging, using barrels that previously held whiskey, bourbon, or wine, to introduce subtle nuances and enhance the beer’s depth. The final product is typically served in smaller portions due to its strength, poured into glassware that concentrates aromas and showcases its dark, opaque appearance. Russian Imperial Stout is enjoyed primarily in colder climates or seasons, often savored slowly in intimate settings such as pubs, tasting rooms, and private gatherings. It pairs well with rich foods like roasted meats, stews, and chocolate desserts, complementing their flavors with its roasted bitterness and sweetness.
Bitter is a classic British beer style used to describe cask-conditioned ales mainly sold in UK pubs. The style is quite versatile and includes brews of different color, strength, and flavor, but most examples have a malt-driven character, moderate hop bitterness, light to medium body, and low alcohol content. The group is usually classified into three sub-styles, which mainly differ in strength. Those include ordinary bitter (3.2 to 3.8% ABV), best bitter (3.8 to 4.6 ABV), and strong bitter or extra special bitter (4.8% ABV and over). As the strength increases, the bitter character tends to become more prominent. Because of their moderate alcohol content, bitter styles are understood as the ultimate session beers. Naturally, they pair well with British pub grub. Most purists agree that bitters do not do well in a bottle and that the name should be reserved only for cast-conditioned brews.
Brown ale is an old and versatile beer style whose origins lie in the British brewing tradition. In the 19th century, the name was used as a generic term for various types of beers that were produced from brown malt. With the introduction of pale malt, brown ale style nearly died out, and it was only slowly reintroduced in the 1920s. Newcastle Brown was the first prototype that carried the name brown ale—though it did not rely on the original versions—however it did make a foundation of the modern style. Nowadays, the style incorporates the more traditional British version and slightly different American brown ales. These beers can range from dark copper to amber or dark brown. They tend to have a distinctive malt flavor, nuances of caramel, biscuits, and toffee, as well as a subtle hop character, though American versions tend to be hoppier. Brown ales are typically medium to light in body, and they pair well with hard cheese varieties, sausages, roasted pork, and peanut-based sauces.
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