A classic English Ale
“Bitter” Ale is a classic English style that is a bit of an enigma. Some would say that unless you have had a Bitter in a British pub, you have yet to have a Bitter. While I find that to be a bit of an exaggeration, I must confess that the best Bitters that I have had have been in UK pubs, sold exclusively on draft. These pints were wonderfully fruity with a creamy head and mild carbonation. With that said, there are a number of classic styles sold in cans and bottles that are worthy of your attention.
The Bitter Ale style emerged in the nineteenth century, although it was typically called Pale Ale. The Bitter moniker was used to differentiate it from Mild Ales. In truth, the lines between Bitter, Mild, and Pale Ale were incredibly blurred. It wasn’t until the twentieth century that, with the rise of “real ale” on draft, Bitter Ale was properly defined.
A Bitter is typically medium-bodied, bronze to deep copper in color, and accented by a generous dose of hops. Hops and a generous hop bitterness are the hallmark of the Bitter. Bitters are dry and not typically assertively bitter. In fact, the classic bitter is rather mild in its hop influence compared to the typical American craft-brewed Pale Ale or IPA.
Classic Bitters are generally available in three strengths: standard, Special, and Extra Special Bitter (or ESB). ESB is similar in strength and hop profile to the Pale Ale.
