There is one more reason: Right now is hop-harvest season and the Centennial hop, a core ingredient in Marathon Mild, is big this year. In Washington, production of Centennial hops is expected to double (641 acres to 1,365), according to the USDA. (The official harvest numbers of all of your favorite hop varietals won't be published until December, but you can get the data on acres planted from the USDA fact sheet.) Centennial is such a great all-around hop, and I'm happy to see increased production because it means that 1.) we're likely to be able to get it regularly, unlike perennially sold-out Simcoe and 2.) it means that more professional brewers are using it. I've found that my enjoyment of certain beers is directly related to the hop variety used. There are some hop varietals, such as Cluster, whose organoleptic properties I just cannot abide.