• 4. BITTER AND ENGLISH PALE ALE

    4A. Ordinary Bitter

    Aroma:

    Hop aroma can range from moderate to none. Diacetyl and caramel aromas also moderate to none. Should have mild to moderate fruitiness. The best examples have some malt aroma.

    Appearance:

    Medium gold to medium copper-brown. May have very little head due to low carbonation.

    Flavor:

    Medium to high bitterness. May or may not have hop flavor, diacetyl and fruitiness. Crystal malt flavor very common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

    Mouthfeel:

    Light to medium-light body. Carbonation low, although bottled examples can have moderate carbonation.

    Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer.

    History:

    Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures. Note that recently some British brewers have been using American hops (e.g., Cascade), but beers made like this fit better into the American pale ale guideline.

    Comments:

    The lightest of the bitters.

    Ingredients:

    Pale ale malt, crystal malts, English hops, often medium sulfate water are used.

    Vital Statistics:

    OG: 1.030-1.038

    IBUs: 20-40 FG: 1.008-1.013

    SRM: 6-14 ABV: 3-3.8%

    Commercial Examples:

    Henley's Brakspear Bitter, Boddington's Pub Draught, Thomas Hardy Country Bitter, Young's Bitter, Fuller's Chiswick Bitter.

    4B. Special or Best Bitter

    Aroma:

    Hop aroma can range from high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. The best examples have some malt aroma.

    Appearance:

    Medium gold to medium copper-brown. May have very little head due to low carbonation.

    Flavor:

    Diacetyl and fruitiness moderate to none. Malt flavor apparent. Medium to high bitterness. Some crystal malt flavor and a moderate amount of hop flavor are common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

    Mouthfeel:

    Medium-light to medium body. Carbonation low, although bottled examples can have moderate carbonation.

    Overall Impression:

    A flavorful, yet refreshing, session beer.

    History:

    Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures. Note that recently some British brewers have been using American hops (e.g., Cascade), but beers made like this fit better into the American pale ale guideline.

    Comments:

    More evident malt flavor than in an ordinary bitter.

    Ingredients:

    Pale ale malt, crystal malt, English hops, often medium sulfate water is used.

    Vital Statistics:

    OG: 1.039-1.045

    IBUs: 20-45 FG: 1.009-1.014

    SRM: 6-14 ABV: 3.7-4.8%

    Commercial Examples:

    Young's Ramrod, Fuller's London Pride, Adnam's Suffolk Extra, Timothy Taylor Landlord, Shepherd Neame Masterbrew Bitter, Goose Island Honkers Ale, Spanish Peaks Black Dog Ale, Nor'Wester Best Bitter.

    4C. Strong Bitter/English Pale Ale

    Aroma:

    Hop aroma high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. Malt aroma apparent.

    Appearance:

    Copper to dark amber-brown. May have very little head.

    Flavor:

    Malt flavors evident. Crystal malt flavor common. Hop flavor ranges from low to strong. Diacetyl and fruitiness moderate to none. Balance varies from even to quite bitter, although malt flavor should not be completely overpowered.

    Mouthfeel:

    Medium to medium-full body. Carbonation low, although bottled pale ales tend to have moderate carbonation. Warming from alcohol may be noticeable, but should not be strong.

    Overall Impression:

    A solidly flavored beer both in terms of malt and hops.

    History:

    Originally a draught ale served very fresh under no pressure(gravity or hand pump only) at cellar temperatures. Note that recently some British brewers have been using American hops (e.g., Cascade), but beers made like this fit better into the American pale ale guideline.

    Comments:

    More evident malt and hop flavors than in a special or best bitter. English pale ale has long been referred to as "bottled bitter."

    Ingredients:

    Pale ale malt, crystal malt, English hops, often medium sulfate water is used.

    Vital Statistics:

    OG: 1.046-1.065

    IBUs: 30-65 FG: 1.011-1.020

    SRM: 6-14 ABV: 4.4-6.2%

    Commercial Examples:

    Fullers ESB, Bateman's XXXB, Young's Strong Export Bitter (sold in the US as Young's Special London Ale), Ushers 1824 Particular Ale, Oasis ESB, Big Time ESB, Shepherd Neame Bishop's Finger, Fullers 1845, bottled Bass Ale, Whitbread, Royal Oak, Shepherd Neame Spitfire.