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English Bitter
The classic English session ale, malt-balanced and lightly hopped, brewed to be drunk by the pint from a cask.
About the English Bitter style
Bitter is the everyday draught ale of the English pub, developed in the late 19th and early 20th centuries as a paler, hop-accented alternative to mild. It is graded loosely as ordinary, best and strong or extra special bitter by strength.
It is above all a cask beer, served by handpump at cellar temperature with a soft, low carbonation. That gentle serve, and the balance between biscuity malt and earthy English hops, is the whole point of the style.
Grain, hops and yeast
Malt and grain: English pale ale malt with crystal malt for a biscuity, lightly caramel backbone, sometimes a touch of sugar.
Hop character: English hops such as Fuggle and Golding for earthy, floral, marmalade notes in balance with the malt.
Yeast and fermentation: An English ale yeast leaving fruity esters and a touch of residual sweetness, often finishing with mineral character from the water.
A typical English Bitter runs 3.2 to 4.6% alcohol by volume, with a bitterness of about 25 to 40 IBU and a colour of 8 to 14 SRM. It is traditionally served in a nonic pint. These figures describe the usual range for the style; a given example may sit a little outside them.
Yeast and fermentation notes
Use an English ale yeast fermented in the mid to high teens Celsius to build the fruity esters and leave a little body and sweetness. English strains often flocculate hard and drop bright, which suits the clear, cask-conditioned character of the style.
Serving in brief
Bitter is traditionally served from a cask at cellar temperature, around 11 to 13 degrees Celsius, with a low, soft carbonation. To reproduce that on a keg, carbonate it lightly and, if you can, serve it through a beer engine or on nitrogen-blend gas for the gentle cask-like condition.
Classic examples
Well-known commercial examples of the style include Fuller's London Pride, Timothy Taylor Landlord and Adnams Southwold. Tasting a benchmark example is the best way to understand what a style should be before brewing your own.
| Vital statistic | Typical range |
|---|---|
| Origin | England |
| Strength (ABV) | 3.2 to 4.6% |
| Bitterness (IBU) | 25 to 40 |
| Colour (SRM) | 8 to 14 |
| Traditional glass | Nonic pint |
Typical published ranges. Individual examples vary.
Pick the yeast for a English Bitter
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Sources: BJCP Beer Style Guidelines