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Bitter
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| − | Bitters developed towards the end of the 19th century as brewers began to produce beers that could be served in pubs after only a few days storage in cellars. Bitters grew out of pale ale but were usually deep bronze to copper in colour due to the use of slightly darker crystal malts. | + | Bitters developed towards the end of the 19th century as brewers began to produce beers that could be served in pubs after only a few days storage in cellars. Bitters grew out of pale ale but were usually deep bronze to copper in colour due to the use of slightly darker crystal malts that give the beer a fullness of palate. |
| − | Towards the end of the 19th century, brewers built large estates of tied pubs. They moved away from vatted beers stored for many months and developed ‘running beers’ that could be served after a few days’ storage in pub cellars. Draught Mild was a ‘running beer’ along with a new type that was dubbed Bitter by drinkers | + | Towards the end of the 19th century, brewers built large estates of tied pubs. They moved away from vatted beers stored for many months and developed ‘running beers’ that could be served after a few days’ storage in pub cellars. Draught Mild was a ‘running beer’ along with a new type that was dubbed Bitter by drinkers. |
Bitter as we know it today is very much different than 19th century "bitter ale". Over the course of time between then and now, taxation has had a significant impact on British brewing. In the 19th century, Bitter was a much stronger beer than it is today (OG ~1.065). Different taxation efforts by the British government reduced the average OG of all English beers; now, common Bitter has an OG of ~1.035. | Bitter as we know it today is very much different than 19th century "bitter ale". Over the course of time between then and now, taxation has had a significant impact on British brewing. In the 19th century, Bitter was a much stronger beer than it is today (OG ~1.065). Different taxation efforts by the British government reduced the average OG of all English beers; now, common Bitter has an OG of ~1.035. | ||
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===Summer Ale=== | ===Summer Ale=== | ||
| − | Also known as '''Golden Ale''', '''Golden Bitter''', or '''Summer Bitter''', this relatively recent style is usually a light-colored Best Bitter with a spicy, noble-style hop character. They were developed by English brewers to compete with the [[lager styles]] that are becoming more popular in Britain. | + | Also known as '''Golden Ale''', '''Golden Bitter''', or '''Summer Bitter''', this relatively recent style is usually a light-colored Best Bitter with a spicy, noble-style hop character. They were developed by English brewers to compete with the [[lager styles]] that are becoming more popular in Britain. See: [http://www.allaboutbeer.com/homebrew/23.2-summerale.html Flash of Brilliance: British Summer Ale]. |
===American Bitter=== | ===American Bitter=== | ||
Latest revision as of 18:45, 1 January 2010
This article discusses the British beer style known as Bitter. For information on bitter flavors, see Bitterness.
The term Bitter is used to describe a wide range of styles of English pale ale, which are generally light, refreshing, and somewhat bitter but rarely hoppy.
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History of Bitter
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Bitters developed towards the end of the 19th century as brewers began to produce beers that could be served in pubs after only a few days storage in cellars. Bitters grew out of pale ale but were usually deep bronze to copper in colour due to the use of slightly darker crystal malts that give the beer a fullness of palate.
Towards the end of the 19th century, brewers built large estates of tied pubs. They moved away from vatted beers stored for many months and developed ‘running beers’ that could be served after a few days’ storage in pub cellars. Draught Mild was a ‘running beer’ along with a new type that was dubbed Bitter by drinkers.
Bitter as we know it today is very much different than 19th century "bitter ale". Over the course of time between then and now, taxation has had a significant impact on British brewing. In the 19th century, Bitter was a much stronger beer than it is today (OG ~1.065). Different taxation efforts by the British government reduced the average OG of all English beers; now, common Bitter has an OG of ~1.035.
Moreover, many commercial versions of Bitter use some sort of sugar in the kettle, as well as adjuncts in the mash. As homebrewers, we can brew fabulous Bitter with 100% malt grists, and still keep the OG in the "session beer" region.
Types of Bitter
The term bitter is generally applied to almost every traditional English ale which is light in color, except for the distinctive India Pale Ale, which is distinguished by its aggressive hoppiness. A number of terms are used to describe bitter, such as "ordinary", "best", and "extra special". To the extent that these are not simply marketing terms, most of them describe the beer's alcoholic strength more than anything else.
Ordinary Bitter
Also known as session bitter, this light, low-alcohol bitter, often around 4% abv or lower, is the classic English session beer. Sometimes known as Ordinary Bitter to distinguish it from Best Bitter.
Boy's Bitter
Even lower in gravity and alcohol than ordinary bitter, often at around 3.5% or less, Boy's Bitter originated in the West Country; it has also been called Family Ale, Luncheon Ale, and Light Bitters. This style is often lighter in color and flavor than its higher-gravity relatives as well.
Boy's Bitter is now rarely brewed commercially, although recently some new small brewers have begun reintroducing them. An example is Crouch Vale Brewery in Essex [1]
It is similar to a Pale Mild, another disappearing style.
Best Bitter
A slightly stronger, fuller-flavored bitter, at about 4.5% abv. Despite the name, this is probably the most representative of the English bitters, and a wide range of marketing names are used to describe it, including Special Bitter and Premium Bitter (although both are also used to describe some stronger brews).
Extra Special Bitter and Pale Ale
In the United Kingdom, Extra Special Bitter and ESB are trademarks of Fuller's brewery and are used by them to describe a stronger, more flavorful Bitter; it is also used by some American brewers to describe beers in the same category. In England, these beers are generally sold either under trade names (such as "Bishop's Finger" or "Abbot Ale"), or as Pale Ale or English Pale Ale. These beers developed as a middle ground; while usually considered a strong Bitter, they may in fact have developed as a toned-down version of India Pale Ale for the domestic market.
These beers are stronger than other bitters, at 5% abv and up, and often feature more hop flavor, although still not as much as American Pale Ale.
Summer Ale
Also known as Golden Ale, Golden Bitter, or Summer Bitter, this relatively recent style is usually a light-colored Best Bitter with a spicy, noble-style hop character. They were developed by English brewers to compete with the lager styles that are becoming more popular in Britain. See: Flash of Brilliance: British Summer Ale.
American Bitter
Because of Bitter's strong associations with England, most American brewers who brew this style stick close to the English models. The closest style to an Americanized Bitter is the American Pale Ale, which is usually stronger and hoppier.
Historical or Throwback Bitter
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Brewing Bitter
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Competition Styles
The BJCP and style guidelines recognize multiple styles of Bitter, differentiated primarily by alcoholic strength. The GABF differentiates between Bitter and English Pale Ale, and also recognizes an American version of ESB.
The BJCP also recognizes Summer Ale as a subset of its Blonde Ale category, which also includes American Blonde Ale.
BJCP Style Guidelines
Standard/Ordinary Bitter
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Special/Best/Premium Bitter
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Extra Special/Strong Bitter (English Pale Ale)
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GABF Style Listings
English-Style Summer Ale
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| English Summer Ale is light straw to golden colored with medium-low to medium bitterness, light to medium-light body, and low to medium residual malt sweetness. Torrefied and/or malted wheat are often used in quantities of 25% or less. Malt flavor may be biscuit-like. English, American or Noble-type hop, character, flavor and aroma are evident and may or may not be assertive yet always well balanced with malt character. Mild carbonation traditionally characterizes draft-cask versions. In bottled versions, normal or lively carbon dioxide content is appropriate. The overall impression is refreshing and thirst quenching. Fruity-ester characters are acceptable at low to moderate levels. No butterscotch-like diacetyl or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma or flavor. Chill haze is allowable at cold temperatures. |
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Classic English Style Pale Ale
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| Classic English pale ales are golden to copper colored and display earthy, herbal English-variety hop character. Note that “earthy, herbal English-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. Medium to high hop bitterness, flavor, and aroma should be evident. This medium-bodied pale ale has low to medium malt flavor and aroma. Low caramel character is allowable. Fruity-ester flavors and aromas are moderate to strong. Chill haze may be in evidence only at very cold temperatures. The absence of diacetyl is desirable, though, diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. |
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Ordinary Bitter
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| Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium residual malt sweetness. For the purposes of this competition, either English or American hop flavor and aroma character may be evident at the brewer’s discretion. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor, but should be minimized in this form of bitter. Chill haze is allowable at cold temperatures. |
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Special Bitter or Best Bitter
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| Special bitter is more robust than ordinary bitter. It has medium body and medium residual malt sweetness. It is gold to copper colored with medium bitterness. For the purposes of this competition, either English or American hop flavor and aroma character may be evident at the brewer’s discretion. Mild carbonation traditionally characterizes draft-cask versions; for the purposes of the bottled entries entered in this competition, normal or a slight increase in carbon dioxide content is acceptable. Fruity ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels; the absence of diacetyl is also desirable. Chill haze is allowable at cold temperatures. |
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English-Style Strong Bitter
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| Extra special bitter possesses medium to strong hop qualities in aroma, flavor, and bitterness. English hop varieties or others that approximate their resulting character are used in this subcategory. The residual malt sweetness of this richly flavored, full bodied bitter is more pronounced than in other bitters. It is light amber to copper colored with medium to medium-high bitterness. Mild carbonation traditionally characterizes draft cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels; the absence of diacetyl is also desirable. Chill haze is allowable at cold temperatures. |
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American-Style Strong Bitter
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| Extra special bitter possesses medium to strong hop qualities in aroma, flavor, and bitterness. American and/or other hop varieties are used in this subcategory. The residual malt sweetness of this richly flavored, full bodied bitter is more pronounced than in other bitters. It is light amber to copper colored with medium to medium-high bitterness. Mild carbonation traditionally characterizes draft cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels; the absence of diacetyl is also desirable. Chill haze is allowable at cold temperatures. |
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