Imperial Mild with Specialty Grains.
We know, we know ... there's nothing imperial about a beer named "mild" and an OG of 1.062 is hardly extreme. But this beer has historical precedent, so act like you know: in the days when "mild" meant "not sour" to English pubgoers, dark ales like this could run much stronger than the lightly-hopped, low-alcohol iterations we know today. This overfed reddish-brown session beer crams twice as much mildness into every pint: dark fruit notes with a roasty chocolate edge, wholegrain biscuit and toast flavors, a pleasantly intense estery, fruity nose with a suggestion of earthy hop, and an invitingly round finish. A lawnmower beer for people with really big lawns, or a great mugful for the shoulder seasons.
Patersbier: Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring you this very special kit. "Brouwerij'ed" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monks' session beer.