By William Brand
Wednesday, August 27th, 2008 at 4:14 pm in Uncategorized.
The New York Times Dining Out section this morning (Aug. 27, 2008) has a brilliant article by Betsy Andrews on low alcohol beer – the style the English call “mild.” By all means, read the article: The Other Extreme: Low Alcohol Beer.
Andrews reports that brewers across the country – well, some brewers, at least – are becoming inerested in low alcohol beer, that is – beers around 3.5 percent. One she mentions is Dupont Avril, which has become a best-seller at Monk’s Cafe in Philadelphia.
I tried it there in June and loved it. I didn’t even know it was a mild until later. It was a beautiful cloudy gold, taste was malty upfront with a delightful, enticing, mildly sour, spicy finish. Haven’t been able to find it here, but it’s worth a search.
One place I always find and usually order a mild is at Magnolia Gastropub in San Francisco, where Dave McLean nearly always has Sara’ s Ruby Mild, 3.7 percent on tap. It’s his, very-American, hoppy version of Sarah Hughes Dark Ruby Mild, a famous English beer.
Also, read my previous Slow Food Nation post about the second running, low alcohol beer being served this weekend by Firestone Walker at the Slow Food Nation taste pavilion at Fort Mason in San Francisco.