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The No. 3 was in blocks, wrapped in blue plastic. I don't have a [particularly good photo of it:

Or maybe not. Here's a photo.

Pretty sure it was Ragus.

I've seen tubs of No. 3 invert at Harveys. The signature flavour of Dark Mild is No. 3 invert. You'll struggle to get the right character brewing all malt. Which is the reason most US attempts at Dark Mild taste nothing like the style. I've drunk plenty of low-gravity beers brewed with sugar...

I totally disagree. Some of the best beers in the UK are brewed by Harveys in Lewes and their beers include invert sugar. It's weird to say sugar in Belgian beer: good. Sugar in UK beer: bad.

When did Shepherd Neame start using flaked maize? They didn't use to, in an age when almost everyone else did. Admittedly, 1956 is the most recent brewing book I've seen.

Most brewers used both sugar and adjuncts, usually maize. A few brewers - like Whitbread - didn't use adjuncts, but did use sugar. The use of sugar was almost universal. Even the few which brewed all malt were likely to use caramel for colour adjustment and sugar primings for their cask beer.

It's only Shepherd Neame's Pale Ales which were all malt. Their Mild contained No. 3 invert.

This is a pretty typical Dark Mild recipe: 1965 Whitbread Best Ale mild malt 5.50 lb 83.59% crystal malt 60 L 0.33 lb 5.02% no. 3 invert sugar 0.75 lb 11.40% Fuggles 60 min 0.50 oz Fuggles 40 min 0.50 oz Fuggles 20 min 0.50 oz OG 1031 FG...

Mild Ale has no connection with Porter. For most of the 19th century Mild was pale in colour. It only really became dark in the 20th century. When Mild did become dark, it was rarely coloured with roasted grains. Few Milds had anything darker than crystal. The colour came from No. 3 invert...

Just polishing off a little book called AK!. It will have 50 AK recipes from 15 breweries, spanning more than 100 years. And they're all Pale Ales.

I find it very easy to differentiate between "Mild" and "mild". One is amadjective and the other is a noun. Really Mild is shorthand for Mild Ale. The style is really Ale, not Mild. Whereas the adjective mild can be used to describe any style of beer. There's no confusion at all in my mind...

There's video of Andrea making the brown malt here at about 6:40 in.

Black malt mostly went into the mash. Barclay Perkins - and a few other brewers - put some black malt into the copper, but only small amounts. As for brown malt, it's hard to say when everyone changed production methods. From memory, it's only late 19th century that they started drum roasting...

Black malt mostly went into the mash. Barclay Perkins - and a few other brewers - put some black malt into the copper, but only small amounts. As for brown malt, it's hard to say when everyone changed production methods. From memory, it's only late 19th century that they started drum roasting it.

From 1817 to 1940, London Porters were almost always a blend of pale, brown and black malt. Sometimes with some amber malt, too. The only thing that changed over time weas their relative proportions.

But Stout maintained its popularity and that would have been even darker and roastier than Porter. There just seems to have been a trend to turn Porter and Stout black. Originally, black malt seems to have been used art a level only designed to replicate the dark brown colour of 100% brown malt...

What do you mean by "modern style of London Porter"? The classic modern example, Fullers London Porter, is based on pre-WW I London Porter. After 1870 or so, no London Porter was aged. It quickly went out of fashion after 1850. I've not come across Porter being blended at the pub in the 19th...