Pic(k) of the Week: Rocksteady Mild

For American Mild Month in May, I visited Good Word Brewing, a brewpub in downtown Duluth, Georgia (about twenty miles north of Atlanta). One of its draft mainstays is Rocksteady, which it describes as an

English Mild.
This English bad guy ale has hints of tobacco, toffee, and a touch of leather.

Co-owner Todd Dimattio told me that he rotates one of his yeast strains between this mild ale and another of his IPAs. "Is that to keep the mild ale yeast viable?" I asked. "No," Dimattio replied. Between in-house and off-the-premises sales, Rocksteady is one of his top sellers.

REquired for this day and age, the brewpub does indeed brew hoppy beers, high 'gravity' beers, and 'sours,' as well. In fact, a patron at the bar said that one of the sours on tap tasted like a fruity, puckering lemonade. But Rocksteady Mild —ruby red, not hazy, tasting like a suggestion of toasted bread with a schmear of Nutella, more-ish at only 3.4% alcohol-by-volume (abv)— was (is) a rare thing of 'sessionable' beauty.

Rock on, Mild!

-----more-----

• Good Word Brewing's website: www.goodwordbrewing.com.
• What's a Mild Ale? "A restrained, darkish ale, with gentle hopping and a clean finish" and lower-than-expected alcohol. Read more.
• For more about American Mild Month (May):
  • Website: www.mildmonth.com.
  • Facebook: AmericanMildMonth/
  • Twitter: @MildMonthUS


• Pic(k) of the Week: one in a weekly series of photos taken (or noted) by me, posted on Saturdays, and often, but not always, with a good fermentable as the subject.
• See the photo on Flickr: here.
• Camera: Olympus Pen E-PL1.
• Settings: 20mm | ISO 400 | 1/60 | f/1.7
• Commercial reproduction requires explicit permission, as per Creative Commons.


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