The class of bitters appeared at the beginning of the XNUMXth century on the basis of pale ale. A distinctive feature of the style is that it is drunk very fresh, literally from the tap. If the drink is exported, it is bottled and loses a significant part of its characteristics, but acquires increased strength, “carbonation”, and maltiness.
The taste, color and aroma of bitters depends on both the manufacturer and the region of production. Fresh ale should not have caramel nuances, but they are acceptable in export versions. Compared to a regular bitter, this variation is more malty and stronger, but not at the expense of hop bitterness.
The best bitter is a session ale, drinkable, fragrant and refreshing. The malt profile comes through with bread or biscuit tones, with hops giving earthy, resinous, floral nuances, and slight fruitiness is acceptable. The intensity of color depends on the variety and manufacturer. In the glass, the drink forms a light to moderate cream-colored foam.
The main note of the bouquet is hop bitterness, maltiness is felt, but does not drown out the hops. The finish is dry, with a slight aftertaste of diacetyl that doesn’t contradict style standards. In the mouth, the drink feels light-bodied, slightly carbonized.
The best bitters are made with pale malt (predominantly ale) with a little bit of dark just for color. The technology does not prohibit adding sugar, corn, wheat to the composition. Yeast must be British, hops must be English, but this is not a strict requirement.
Compared to ordinary bitters, this style is stronger and made with higher quality ingredients. However, the degree does not reach the strong bitter. Similar to British Golden Ale, but with a more distinctive flavor and a more pronounced bouquet.
Strength: 3.8-4.6%.
Density: initial 1.040-1.048, final 1.008-1.012.
Bitterness Index: 25-40 IBU.
Color: 8-16 SRM.